Cooking for 24 people
Ingredients
- 12
small white potatoes
- 1 tbsp.
canola oil
- 1/2 tsp.
kosher salt
- 2 cup
finely chopped smoked pork butt
- 1 tbsp.
Kingsford® BBQ Sauce Mix and Dry Rub
- 1/3 cup
Kingsford® Original Smoked Hickory Barbecue Sauce plus sauce for drizzling
- 1/2 cup
shredded mozzarella cheese
- 1
vegetable grilling basket
1Food Prep
Place your potatoes in a medium bowl and toss them with canola oil and kosher salt.
2Grill Prep
Fuel: We recommend using Kingsford® Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your potatoes in a vegetable grilling basket and place it on the grill. Cover the grill and allow the potatoes to roast for approximately 45 minutes until fork tender, turning them periodically with tongs.
Remove your potatoes from the grill and allow them to cool.
Slice your potatoes lengthwise. Use a ⅛ or ¼ tsp. measuring spoon to scoop the flesh from the centers of the potato halves, leaving ¼” of potato around the edges and bottom.
Combine your smoked pork, dry rub, sauce and cheese in a medium mixing bowl and blend well. Stuff the centers of your potatoes with the smoked pork mixture.
Return your potatoes to the grill, placing them cut side up on your cooking grate. Cover the grill and allow the stuffed potatoes to cook for 5 minutes until heated through. Drizzle with additional barbecue sauce and serve immediately.
Clint Cantwell
For safe meat preparation, reference the USDA website.
