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father in law grows a big gradern every year just bought over a hugh bag of red skin potatos any idea waiting for the watermelons to grow to lol no one around this family like them but me watermelon shine mmmm
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Dang..aint no right minded person in the world not like januine home growed redskin tates. Wash em up and throw them in the pot with enough h20 to cover and a little salt. Boil lightly with a lid till they die and give up. Serve with salt peppa and januine cow butter..yum yum..Or you could make some tater vodka..lol. Taste mighty good coming out of that tulip I bet.
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Rank: Advanced Member Groups: Registered
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yea i was thinking of that need a recipe do lol
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Rank: Guest
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Ok if I got to take you by the hand on this deal. I will repoat back shortly...lol. Get ready for some manuel labor..lol. Rumor is Bayous neutral taste about as good with less work. Let me know. If it was me I would eat the tates. Especially good with some fresh snap beans and a ham hock..lol.
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Rank: Advanced Member Groups: Registered
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i think im just going to eat them does red skin got alot of acid not sure what it do to copper i know it and mess up a kinfe blade
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Seems like the red skins are a waxy type tate. Not quite on the order of Yukon Gold but headed in that direction. Not as starchy as Idaho bakers by any means. Doubt it hurt copper any worse than any other of the species. If a person wants to make real Ruskie Vodky it takes beets seems like. You got access to any beets?
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Rank: Senior Member Groups: Registered, Moderator
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"Wash them. halve or quarter them . Oil a flat pan with sides. Place them in the pan skin side down. Spray them with some oil or one of those no stick oil sprays. Lightly season with salt and garlic poweder. Bake till a golden crust appears. MMMMM Good.
They are the best for potato salad--- Deli owners choice."
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Rank: Advanced Member Groups: Registered
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mudbugs red potatos and cron mmmmm to bad they want 95 bucks for 35 lbs of crawfish. Beets ill have to see what my father inlaw got growing. i know must traditon absinthe is made with beet achool. hey scotty thats always a good idea to do. that got me think of tator salad heres a question how yall like yalls i know more nothern people like it with a heavy musterd taste . growing up my family it was potato slat pepper sweet pickle relsin mayoness mustured and eggs. damn now i made myself hurngy lol
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Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: texaswhitewolf  mudbugs red potatos and cron mmmmm to bad they want 95 bucks for 35 lbs of crawfish. Beets ill have to see what my father inlaw got growing. i know must traditon absinthe is made with beet achool. hey scotty thats always a good idea to do. that got me think of tator salad heres a question how yall like yalls i know more nothern people like it with a heavy musterd taste . growing up my family it was potato slat pepper sweet pickle relsin mayoness mustured and eggs. damn now i made myself hurngy lol Maybe salad from the super markets had that taste but real german deli salads were greatIn my delli we made a simple salad dressing. Light vinegar, Quality mayo and sugar. Garnish how you like. the potatoes are sliced not cubed and allowed to sit overnight in a small amount of the dressing. Add more dressing just before serving tHE POTATOES ARE SET ASIDE AFTER BOILING TO COOL A BIT. tHEN THE SKIN IS REMOVED AND SLICED A BIT ON THE THIN SIDE AND DIRECTLY INTO SOME DRESSING TO AVOID BLACKENING. Salt and a dash of white pepper. Get 1 small real onion and mash it with a grater. mix it into the dressing--nobody complains about onions they cant see. darn caps lock. lol"
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Rank: Advanced Member Groups: Registered
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ok i have to say that does sound good . Dont feel bad ive done how pages in caps and not even notice till days later lol. Think im going to get out the old smokey do a brisket . Lets see whats everyone fav dish to make ?
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Rank: Advanced Member Groups: Registered
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p.s the onion thing with my old lady wont work she want eat anything with the smell of onion. sucks for me cause i use the hell out of them
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Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: texaswhitewolf p.s the onion thing with my old lady wont work she want eat anything with the smell of onion. sucks for me cause i use the hell out of them If you dont tell her she wont know. Remember a very small onion. The best german dellis in NY always do it. They have been doing it for many years."
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Rank: Advanced Member Groups: Registered
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lol i can hope so never seen someone hate onion so much
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Rank: Senior Member Groups: Registered, Moderator
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"We are having ribs doogs and burgers tomorrow. Im not going to use the smoker though. Just boil the ribs first and finish on the grill for looks. Hor dezert we are serving ZEPOLE  "
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Great sounding recipe on the tates Scotty..thanks. Them redskins should make great tater salad. Now we is heavy mustard and pickle juice folks on this end. Its a Texas thang..lol. Brisket sounds good to me. Never seen anybody try it on an Old Smokey..but have seen some claim to cook them on Weber Kettles so it must be a feasible plan. Boston Butts are very tasty and hard to mess up too. Mostly fairly cheap. Will out perform brisket on any vending situation a person might encounter. Now in an ideal world a person would put the butt on the top rack above the brisket and let it gush. Automatic brisket baster on that deal. Boneless pork loins are always a great choice. Usually on sale before holidays. Land one of them and I tell you how to turn it into a grand prize winner..lol.
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Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: bigwheel Great sounding recipe on the tates Scotty..thanks. Them redskins should make great tater salad. Now we is heavy mustard and pickle juice folks on this end. Its a Texas thang..lol. Brisket sounds good to me. Never seen anybody try it on an Old Smokey..but have seen some claim to cook them on Weber Kettles so it must be a feasible plan. Boston Butts are very tasty and hard to mess up too. Mostly fairly cheap. Will out perform brisket on any vending situation a person might encounter. Now in an ideal world a person would put the butt on the top rack above the brisket and let it gush. Automatic brisket baster on that deal. Boneless pork loins are always a great choice. Usually on sale before holidays. Land one of them and I tell you how to turn it into a grand prize winner..lol. I have made bacon when the sides are available. They are a trick to smoke but worth the effort TOO MANY PHOTOS TO POST http://s35.photobucket.com/albu...20Makin/#!cpZZ1QQtppZZ16THESE ARE SMOKING PICS--AGAIN WAY TOO MANY http://s35.photobucket.com/albu...poke59ds/SMOKING%20FOOD/"
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Rank: Advanced Member Groups: Registered
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what can i say dad showed me a few things lol wish i had the room for a smoke house here i mess good beacon
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Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: texaswhitewolf what can i say dad showed me a few things lol wish i had the room for a smoke house here i mess good beacon i JUST HAVE A SMALL UNIT--I USED IT IN THE DRIVEWAY UNDER AN OVERHANG MOSTLY"
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Rank: Advanced Member Groups: Registered
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really now thats not to bad sounding may have to give brother a call and scape yards . lol just got to remeber to the plans for the cold smoker
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
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" Originally Posted by: texaswhitewolf really now thats not to bad sounding may have to give brother a call and scape yards . lol just got to remeber to the plans for the cold smoker cold smokins tough. I made a separate smoke chamber for keeping the smoke cold  "
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