Quick Question!!!

Ripnem · March 2009

Smashed Potatoes for the 1st time and I'm also doin a fat Ribeye. Any pointers on temp and/or process? The LBGE is warming up and spuds are almost fork tender, ready to smash.

Happy Hour
Cheers :P

Kokeman · March 2009

I like cedar planked taters. I usually make them the night before and refreidge overnight. I not sure if you can plank them hot.

Florida Grillin Girl · March 2009

You can oil a tinfoil lined pan (I have one that is 4 X 8 inches), place your potatos on it, smash them. Top with garlic or garlic powder, EVOO, S & P and some parmesan cheese. Put it on the egg and let it get as brown and crunchy as you like it. I would do it on 400 degrees, you may want to do these first, then raise the temp and throw on the steak.

Faith
Tampa, Fl

Mike in Abita · March 2009

Mix about a 1/4 cup, per lge potatoe, of Boursin garlic cheese with them and a Tbs of chopped chives.

Morro Bay Rich · March 2009

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Ripnem · March 2009

Been there. She puts them in the oven. and isn't tryin to rip some Ribeyes. But I am doin as she says.
Weeeeeee. I can't believe everyone doesn't have an Egg. :laugh: :laugh: :laugh:

Boated them in foil and threwem on a pretty hot fire and I'm gonna bump it a few and throw on the fatty. Shouldn't be toooo bad.

Mamma got activated by the Marines and the oldest son (7) is with Auntie tonight so it's just me and the little guy (6) tonight. Whe might even sneek in a shake

Quick Question!!!

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