I'm in the kitchen right now, heating up some spareribs I smoked last night and preparing one of my favorite side dishes for meat and I got to wondering what yins guys' favorite side dishes for smoked meat?
Mine (albeit rather simple) is fried red-skinned potatoes. I simply cube them, put them into a frying pan with a stick of butter, dice some onions and garlic, enhance with sea salt and ground pepper. Plain and simple but delicious. I used the smoked garlic I did 2 weeks ago in this batch so I'm interested in seeing how it turns out.
What's your favorite side dish?
SD
More Meat. ;D
Gotta love those fried taters! Homemade tater salad, baked beans, pinto beans, scalloped taters, coleslaw, hominey casserolle, green bean casserolle, twice baked taters, deviled eggs....I gotta quit I'm getting hungry ;) And if you smoke it with mesquite there's your perfect side dish ;D
C
A napkin / paper towel.
Adult Beverage.
::)
Seriously, though, Polenta is pretty popular here, and a garden salad.
Just plain old taters cubed kind of small, lots of diced onions, salt, pepper and then fry until golden brown. Onion actually gives it a sweet taste.
Quote from: Wildcat on May 30, 2008, 04:57:14 PM
Just plain old taters cubed kind of small, lots of diced onions, salt, pepper and then fry until golden brown. Onion actually gives it a sweet taste.
It sure does, Cat. You ought throw in some fresh garlic in there as well. It's about the only side dish at our house that the family fights over. Course, I cook it, so I get to taste test quite a bit before the family does :D
I am partial to Corn on the cobb...(not smoked) but smothered in garlic butter...wrapped in foil and rolled around on the grill until it get's just slightly carmelized...even medium carmelized is good...but you're in the kitchen...hmmmm...hubby is a baked bean guy...in the kitchen...I'd go with your pots dish...or a nice veggie risotto? With parm/romano...1/2 and 1/2...you know what I mean...
Risotto is awesome......made some the other night. My wife loves it, so I used it as a bargaining chip, if you get my drift ;)
Dear God...unfortunately I do know what you mean...:) risotto is all it takes...you are a lucky man Giggles...:)
Nice Drift SD...
Corn on the cob or baked beans for my side dish
Quote from: Smoking Duck on May 30, 2008, 05:40:22 PM
Risotto is awesome......made some the other night. My wife loves it, so I used it as a bargaining chip, if you get my drift ;)
and for my dish on the side.....
Risotto instead of foreplay hmmmmmmm. I think I'll give it a try......20 min of foreplay to me is like 20 min of begging. ;)
DG...nuff said...TBS...cast iron man...be careful...we know where to find it in the middle of the night!!! :)
Anyone remember the Seinfeld episode where George tries to intermingle his two loves: food and lovemaking?
"I find pastrami to be one of the more sensual meats"
Pretty appropriate for this forum, don't ya think?
And LQ, anything I can do to skip the appetizer, if you will, and get right to the main course is a bonus ;D After all, who wants to fill up on the sideshow when they can get more of the main attraction?
;D ;D ;D
There are so...so...many ways to answer that Giggles...fortunately for all...I remain Cheesy and silent!! :)
BEER and more BEER! ;D ;D
LQ, you have that smoked cheese soup perfected yet? ;D
Just kidding do not be mad.... be happy! ;D
I could actually make it now with all of the smoked cheese I brought home from the Gizmos...or...just throw a piece of cheese in the smoker here...and put a bowl under it!! Add some cream...maybe some seafood...would be quite lovely!!! :)
Thats right Giz did set you up with a bunch of smoked cheeses. How is it? Do you have a favorite yet? ???
Gotta tell ya...the pepper jack is choice, and the horseradish cheese... is freakin awesome...Colby is killer...(not a fave of Giz) but I dig it...Geez...I tasted so many cheeses...I can't remember...one had olives and Sundried toms in it...that was great...heck...they were all to die for...truly...
Horseradish cheese is one of the favorites for the people I smoke for, the next would have to be a good sharp cheese.
The mixture was great "in a " - carne asada smoked cheese quesadilla
Kool...thanks Giz...nice tip...got "kids" for 2 weeks coming up...on Thursday...need all the help I can get!!! They want "American" food!! :)
LQ, I'm not sure what kinds of smoked chese you have but one of the most popular I make is a sharp american cheese. It is really great but when made into grilled cheese sandwiches, its the best. Kids love grilled cheese. I prefer it with a thick slice of Habs bacon in addition to the smoked cheese.
I should clarify the "kids" thing...let's see...my step daughter is 3 years older then me...as is her hubby!! But they would probably like smoked grilled cheese sandwiches anyway!! :) I know I would!!! :)
Quote from: La Quinta on June 01, 2008, 05:54:49 PM
I should clarify the "kids" thing...let's see...my step daughter is 3 years older then me...as is her hubby!! But they would probably like smoked grilled cheese sandwiches anyway!! :) I know I would!!! :)
This sounds too much like West Virginia for my liking :D :o
Quote from: Smoking Duck on May 30, 2008, 05:15:13 PM
Quote from: Wildcat on May 30, 2008, 04:57:14 PM
Just plain old taters cubed kind of small, lots of diced onions, salt, pepper and then fry until golden brown. Onion actually gives it a sweet taste.
It sure does, Cat. You ought throw in some fresh garlic in there as well. It's about the only side dish at our house that the family fights over. Course, I cook it, so I get to taste test quite a bit before the family does :D
Isn't garlic like the oil in the pan (you don't cook without it)?
I like ranch beans, cornbread with just about everything cooked outdoors. Grilled corn on the cob is good too. Grilled Zucchini brushed with garlic and olive oil is also good.
Quote from: Consiglieri on June 02, 2008, 11:44:21 AM
Isn't garlic like the oil in the pan (you don't cook without it)?
No doubt, my friend, no doubt!
Smoked ranch style beans, a good slaw, rosted garlic slathered on toasted french bread, ice cold beer. ;D
Hands down. Wicked Baked Beans with pineapple and bacon.
It all sounds good!! I would have to say my favorites are roasted baby red potatoes with lots of onions,garlic and olive oil. Also homemade potato and egg salad. (can you tell I am a carb freak?) Unforuntatley I am on a diet most of the time, so I can't have it, but I make it anyway for my wife, daughter and the neighbors! This is making me hungry.....
Chrispy
garlic mashed potatoes and corn on the cobb heated in the smoker with the husks removed buttered up wrapted in foil and cooked in smoker with the meat at 20o - 220 ..for 10 to 15 ears takes about an hour to cook them through... though im running a 900 watt heater... 500 watt id say 90 minutes
I go through fads. Right now my favorite side dish is Syracuse Salt Potatoes; which I know my doctor will not be happy with.
Quote from: Habanero Smoker on October 05, 2008, 02:11:54 PM
I go through fads. Right now my favorite side dish is Syracuse Salt Potatoes; which I know my doctor will not be happy with.
;D Do you think there is anyone on this board who has a dr that is happy with them?
Habs - what are Syracuse Salt Potatoes?
Come on Deb; being so close to NY you should know what Syracuse Salt Potatoes are. :)
Very simple to make, but very addictive.
Ingredients:
3 lb. Whit or red new potatoes, or Baby Yukon gold (or your favorite variety of small potatoes - golf ball size or smaller)
8 C. Water
14 oz salt (non-iodized)
8 T. unsalted butter
2 T. chives
ground black pepper to taste
Thoroughly wash potatoes and leave the skins on.
Place water in a 5 - 6 qt dutch oven or 5 - 6 qt. stock pot and bring to a boil. When water is boiling add salt and stir until all salt is dissolved.
Add potatoes and cook for 20 - 30 minutes; until the largest potato is easily pierced with a fork.
Drain potatoes and transfer to wire rack set over baking sheet. Let dry until a salty dust forms on the skin, about 1 minute.
Microwave butter, chives, and pepper in medium bowl until melted, about 1 minute. Transfer potatoes to serving bowl and serve, passing butter at table. Or you can pour the butter over the potatoes and toss.
What you end up with is the creamiest potato you have ever tasted. They don't absorb that much salt, so the dusting of salt that forms on the outside is just right. They are equally good hot or served at room temperatures.
The reason for so much salt is to bring the boiling point of water up to 228°F. This what makes the texture of the potato so creamy. I prefer to use the baby Yukon Gold potatoes, but small white potatoes are traditionally used. I've also mixed all three varieties in one batch. Also it seems you can't over cook the potatoes. I have cooked potatoes ranging in size from golf ball to the size of a nickle in the same batch and they all came out perfect.
Believe me this is a must try.
Habs,
That looks awesome! I'm going to have to try it.
I have only been here for a few years, I spent the bulk of my life in NH.
Thanks,
Deb
Interesting approach Habs. I'll give that one a try.
I forgot to mention what ever you do, don't peel or cut the potatoes prior to cooking. If the flesh is exposed to the salt water it will suck in the salt like a sponge.
Deb,
I was only joking with you. A lot of New Yorkers don't know about Syracuse Salted Potatoes, unless they attend the State Fair. My mother use to make them when I was a kid. A company used to sell kits with the small potatoes and a bag of salt. A recent article in Cook's Country magazine reminded me of them.
Our Favorite around here is Creamed Corn not sure where I got the recipe from but it is AWESOME!! great for a take along dish as well.
Creamed Corn
2 lb frozen super sweet corn, thawed and drained
As much love as you can spare
1/2 stick butter, cubed
1/2 tablespoon sugar
1/8 to 1/4 cup whipping cream
2 to 3 ounces of cream cheese, cubed
Sea salt and fresh ground pepper to taste
Puree some of the corn to act as a thickener. Add all ingredients except the salt and pepper to a pot and slowly bring up to a low simmer, stirring occasionally. Once the cheese has started to melt, lower the temp and allow the corn to thicken. Add salt and pepper to taste. Add sugar as needed to suit your sweet tooth.
This can be cooked in the oven in a casserole dish or for real large batches use a crock pot.
Hey Habs you spell potato like Dan Quayle (man I miss him) But salt potatos are sure big in Buffalo and I love them. But believe it or not I love my Q with homemade mac n cheese.
oh yeah a drink to pass the time
Quote from: bflosmoke on October 20, 2008, 06:50:31 PM
Hey Habs you spell potato like Dan Quayle (man I miss him) But salt potatos are sure big in Buffalo and I love them. But believe it or not I love my Q with homemade mac n cheese.
And I spelt mine without a "Cue Card". :)
Dan Quayle was trying to spelling the singular, the plural is spelt with an "e". But no matter how you spell it; it all tastes great when you cook them. ;D
Corn on the cob, with a little butter, cream cheese, parmeasan cheese, and some Zaterians cajon seasoning, ooooooh boy it's good!!
all good side dishes
Quote from: Habanero Smoker on October 06, 2008, 03:02:24 AM
Come on Deb; being so close to NY you should know what Syracuse Salt Potatoes are. :)
Very simple to make, but very addictive.
Ingredients:
3 lb. Whit or red new potatoes, or Baby Yukon gold (or your favorite variety of small potatoes - golf ball size or smaller)
8 C. Water
14 oz salt (non-iodized)
8 T. unsalted butter
2 T. chives
ground black pepper to taste
Thoroughly wash potatoes and leave the skins on.
Place water in a 5 - 6 qt dutch oven or 5 - 6 qt. stock pot and bring to a boil. When water is boiling add salt and stir until all salt is dissolved.
Add potatoes and cook for 20 - 30 minutes; until the largest potato is easily pierced with a fork.
Drain potatoes and transfer to wire rack set over baking sheet. Let dry until a salty dust forms on the skin, about 1 minute.
Microwave butter, chives, and pepper in medium bowl until melted, about 1 minute. Transfer potatoes to serving bowl and serve, passing butter at table. Or you can pour the butter over the potatoes and toss.
What you end up with is the creamiest potato you have ever tasted. They don't absorb that much salt, so the dusting of salt that forms on the outside is just right. They are equally good hot or served at room temperatures.
The reason for so much salt is to bring the boiling point of water up to 228°F. This what makes the texture of the potato so creamy. I prefer to use the baby Yukon Gold potatoes, but small white potatoes are traditionally used. I've also mixed all three varieties in one batch. Also it seems you can't over cook the potatoes. I have cooked potatoes ranging in size from golf ball to the size of a nickle in the same batch and they all came out perfect.
Believe me this is a must try.
Habs - are you going to put these on the recipe site? Making them again tonight.
Sure. I can do that. Everything is already written up, it will only require a little formatting. I'll try to get it posted by tomorrow evening. I have a few other recipes to put on the site, but this month has been hectic.
I was in Wal-Mart yesterday and happened to go by their canning section. Well they were trying to get rid of their canning supplies, and they were selling Ball's pickling salt for half price 2.5 lb jars for $.75. I took six of them, all they had remaining. So these potatoes will be on my menu a few more times. :)
Thanks Habs. No hurry.
Also thanks for the Walmart tip. I'll have to check my mine. I think I looked for pickling salt there already but maybe not. I haven't been able to find it when I remember to look. I was lucky to get kosher salt today - the grocery store only had two boxes left - I bought them both.
Ya can't beat the price I get on salt..... Free! 8)
My son works at a salt plant... anything I want for free, even sea salt. It's usually in damaged bags/containers or misprints on them.
Mike
Yet another reason I like you........you fish for walleye and get free salt. Man, I gotta get a life like that ;D ;)
Quote from: Smoking Duck on November 23, 2008, 02:50:01 PM
Yet another reason I like you........you fish for walleye and get free salt. Man, I gotta get a life like that ;D ;)
Ya... If a guy could only make a living at it! ::) :D
Mike
Quote from: Mr Walleye on November 23, 2008, 02:47:00 PM
Ya can't beat the price I get on salt..... Free! 8)
My son works at a salt plant... anything I want for free, even sea salt. It's usually in damaged bags/containers or misprints on them.
Mike
You can't beat that price.
Quote from: Mr Walleye on November 23, 2008, 02:55:14 PM
Quote from: Smoking Duck on November 23, 2008, 02:50:01 PM
Yet another reason I like you........you fish for walleye and get free salt. Man, I gotta get a life like that ;D ;)
Ya... If a guy could only make a living at it! ::) :D
Mike
I believe some do. An acquaintance of mine from some time back does. His name is Kevin Van Dam, but he fishes for bass. Not that I mind bass, but for eating, my money's on walleye.
Gotta be beans here. I like to mix black eyed beans and pinto beans up with some leftover rib meat, canadian bacon, belly bacon or whatever you have. Into a slow cooker with chopped onions and whatever spices you like. The beans really soak up the smoke flavor after a while.
Quote from: Smokin Soon on November 23, 2008, 05:09:47 PM
Gotta be beans here. I like to mix black eyed beans and pinto beans up with some leftover rib meat, canadian bacon, belly bacon or whatever you have. Into a slow cooker with chopped onions and whatever spices you like. The beans really soak up the smoke flavor after a while.
I like to mix some pulled pork with baked beans and let them sit in the frig overnight. Lets the smoke flavor permeate throughout the beans and then just heat on the stove. It's extremely easy and everyone raves about the best baked beans they've ever had. I make sure to add some bark as well. Kinda feel guilty for taking credit for really being nothing but lazy ;D
Smokin Soon that sounds delicious!!! Like the marrying of all of those flavors together...very simple...yet clean and really tasty! Sometimes the simplest dish you put together...comes out the best!! Thanks for the post!!! :)
LQ, if you are cooking for a crowd, beans with smoked goodies is a winner. I started this when cooking Saturday lunch for 25 or so. Now I get more requests for my beans than smoked goodies.
The recipe for Syracuse Salt Potatoes is now on the recipe site.
Syracuse Salt Potatoes (http://www.susanminor.org/forums/showthread.php?p=878#post878)
Thanks Habs, we had some tonight
I have to ask Habs...could you adjust the salt and use bigger Yukons? Or would that be necessary? Little baby golds are not that prevelent here except in high end markets...I have a bag of say (generally) baseball size pots (Yukon Golds)...
Just curious as to why the potato size is very specific in the recipe (other then the amount of salt???)
LQ
I've never tried using larger potatoes. The salt would not have to be adjusted, unless you are using more water. The salt/water ratio is to obtain the 228°F boiling point. You may have to adjust the time, because you would need to cook until the largest potato can be easily pierced with a fork. I believe you will still achieve the creamy texture, but loose the balance of flavor the salt and the skin lends to this recipe.
Quote from: Habanero Smoker on November 25, 2008, 02:34:41 AM
I've never tried using larger potatoes. The salt would not have to be adjusted, unless you are using more water. The salt/water ratio is to obtain the 228°F boiling point. You may have to adjust the time, because you would need to cook until the largest potato can be easily pierced with a fork. I believe you will still achieve the creamy texture, but loose the balance of flavor the salt and the skin lends to this recipe.
It might be worth a try just for the creamy texture. The salt/skin flavor is good but the creamy texture is the best part IMO.
Hey Q.....the size potatoes I used were between golf balls and baseballs. They turned out extremely well. I would like to try the smaller ones as well to see if there was any difference. They do have the smaller ones here as well but are expensive and I cannot justify the price with money really tight.
SD
I fixed some Sunday evening.
I only used 1 1/2 # potatos but kept the water and salt the same as for three # potatos. Was a tad salty. Next time, I will cut the water and salt in half.
They were great the next morning when wife diced them up with some ham and served them with fried eggs.
Quote from: sherlock on November 25, 2008, 07:33:54 AM
I fixed some Sunday evening.
I only used 1 1/2 # potatos but kept the water and salt the same as for three # potatos. Was a tad salty. Next time, I will cut the water and salt in half.
They were great the next morning when wife diced them up with some ham and served them with fried eggs.
If you cut the salt in half you won't be able to bring the boiling point up high enough to make the potatoes creamy. Keeping the potatoes uncut and unpeeled, the salt remains on the outside. If the outer layer of salt is too much, after the potatoes have cooked you may want to try dunking them in unsalted hot water, and then let them air dry. This should remove most if not all the salt that attaches to the skin.
Ok Habs...but I think, correct me if I'm wrong, is...Sherlock just cut the poundage (if that's a word) of potatos in half and used the same amount of salt and water (as your recipe and found it salty) ...so...I think it's a good question...as I would only use a pound and a half of pots as well...? Can you cut the salt and water down (by volume of pots) and still achieve the creaminess?
I misread shelock's post. I didn't see that he was also reducing the water. If you keep the ratio the same you will be alright.
Sherlock;
Sorry I misread your post. Reducing everything by half; the potatoes will be creamy, and save you some time and money. :) But I believe it will produce the same results, since the salinity is the same. The skin prevents most of the salt from penetrating into the potato so what is left is the fine dusting of salt that form on the potato. I'd be interested to see if it makes a difference. Please keep us posted.