#grilledpotatoes

Indulge in the rich and smoky flavor of these twice baked potatoes, enhanced with the goodness of cheddar cheese, sour cream, green onions, and bacon. Perfectly smoked to perfection, these potatoes make a delightful side dish for any barbecue or gathering.

Ingredients: 4 large baking potatoes. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup butter. 1/4 cup chopped green onions. 1/4 cup cooked and crumbled bacon. Salt and pepper to taste. Wood chips for smoking.

Instructions: Set the temperature of your smoker to 225F 107C. After cleaning and scrubbing the potatoes, make fork holes in them. When the potatoes are soft, about two hours of smoking should be spent in the smoker. After taking the potatoes out of the smoker, allow them to cool a little. Scoop out the insides of each potato into a bowl after cutting a thin slice off the top. Add butter, sour cream, crumbled bacon, shredded cheddar cheese, and green onions to the insides of the potato and mash. To taste, add salt and pepper for seasoning. Re-spoon the mixture of mashed potatoes into the potato skins. Put the stuffed potatoes back in the smoker and let them smoke for a further half hour, or until the cheese is bubbling and melted. Enjoy your delectable twice-baked potatoes, served hot!

Prep Time: 20 minutes

Cook Time: 150 minutes

These Grilled Garlic and Red Pepper Potatoes are a tasty side dish that is great for grilling in the summer. Garlic, red bell peppers, and spices give the potatoes an irresistible flavor, and grilling them gives them a smoky char that makes them taste even better.

Ingredients: 4 large potatoes, washed and sliced into 1/4 inch rounds. 4 cloves garlic, minced. 2 red bell peppers, diced. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon dried thyme.

Instructions: Warm the grill up to a medium-high level. To make the potatoes and peppers taste great, mix them with olive oil, salt, pepper, paprika, and dried thyme in a large bowl. Put a big piece of foil over the grill's grate. The potato mix should be spread out evenly on the foil. Grill the potatoes for 15 to 20 minutes, flipping them over once, or until they are soft and lightly charred. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

A succulent and flavorful cider-brined pork roast grilled to perfection, accompanied by tender grilled potatoes and onions. The brine infuses the pork with a hint of sweetness and a touch of rosemary, creating a delightful dish for your BBQ gatherings.

Ingredients: 1 pork roast approximately 3 lbs. 4 cups apple cider. 1/2 cup kosher salt. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tablespoon black peppercorns. 4 sprigs fresh rosemary. 4 large potatoes, quartered. 2 onions, sliced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine apple cider, kosher salt, brown sugar, minced garlic, black peppercorns, and fresh rosemary to create the brine. Place the pork roast in a large resealable bag or a deep dish, and pour the brine over it. Seal the bag or cover the dish, then refrigerate for at least 4 hours or overnight. Preheat your BBQ grill to medium-high heat. Remove the pork roast from the brine and pat it dry with paper towels. Let it come to room temperature while you prepare the vegetables. In a bowl, toss quartered potatoes and sliced onions with olive oil, salt, and pepper. Place the pork roast in the center of the preheated grill and arrange the seasoned potatoes and onions around it. Grill the pork roast, turning occasionally, until the internal temperature reaches 145F 63C, approximately 1.5 to 2 hours. During the last 30 minutes of grilling, baste the pork roast with any remaining cider brine for added flavor. Once the pork is cooked through, and the vegetables are tender and slightly charred, remove everything from the grill. Let the pork rest for 10 minutes before slicing. Serve the cider-brined pork roast slices with grilled potatoes and onions on the side. Enjoy your delicious BBQ creation!

Prep Time: 240 minutes

Cook Time: 120 minutes

Fill tender potato shells with a cheesy mix of mashed potatoes, bacon, and BBQ sauce, and then grill them until they're just right. You can serve these twice-baked potatoes as a side dish with any grilled or BBQ meal.

Ingredients: 4 large russet potatoes. 8 slices bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/2 cup BBQ sauce. 1/4 cup sour cream. 2 tablespoons butter. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: Preheat grill to medium-high heat. Scrub potatoes and pierce each potato several times with a fork. Place potatoes on grill and cook for about 45-50 minutes, or until tender. Remove potatoes from grill and allow to cool slightly. Slice off the top third of each potato lengthwise and scoop out the flesh, leaving a thin shell. In a large bowl, mash the potato flesh with butter, sour cream, salt, and pepper. Stir in crumbled bacon and shredded cheddar cheese. Spoon BBQ sauce into the potato mixture and stir until well combined. Spoon the mixture back into the potato shells, mounding it slightly. Place stuffed potatoes back on the grill and cook for an additional 10-15 minutes, or until heated through and cheese is melted. Garnish with chopped green onions before serving.

Prep Time: 20 minutes

Cook Time: 65 minutes