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Discussion Starter · #1 ·


With SuperBowl Sunday right around the corner, we are kicking up some great football party foods here at www.OldWoodFireGrill.com to get ready for the big game. Smoky Hot Tater Tots is an idea that we came up with based on simple principles: bacon is good, jalapenos are good and tater tots are good! But putting them all together - on a smoker - that's gotta be a match made in heaven! I'm here to tell you, they didn't disappoint!

Here's what you'll need:

Fresh large size jalapenos, seeds and membranes removed

Thick sliced bacon

Frozen tater tots,

Old WoodFire Grill's KK's 10 BBQ Rub©

Toothpicks

Start out by removing the seeds and membranes of the jalapeno peppers. It is a good idea to wear latex gloves while doing this, as the juices from the peppers can get on your fingers and be spread to your eyes, nose and other places where it may not be enjoyable. Cut the top out of the jalapeno, then use a kitchen utensil such as a vegetable peeler or small spoon to core out the inside of the pepper, discarding the seeds and membrane. Slice the peppers into pieces just slightly smaller than a tater tot. Rinse them with cold water and pat them dry. Insert a frozen tater tot into each jalapeno slice, and wrap with bacon. You can slice the ends in half and place the tater tot between them. The key to the bacon wrap is to go around the pepper/tater tot horizontally and vertically. Secure the bacon with a toothpick.







Dust the tater tots with a coat of Old WoodFire Grill's KK's 10 BBQ Rub© and you are set for the smoker. Place them on your cooker and smoke at 250-300 degrees for about 45 minutes, or until the bacon crisps up. Serve them hot with a variety of other finger foods and enjoy!

 

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Sounds and looks like melt in your mouth goodness.
 

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You posted this just in time!!! I have been back yard 'Q-ing for a couple years now, with good success in the 4 main meats- Brisket, chicken,pulled pork, and ribs. Saturday I am doing our first paid gig, catering for about 20 people for a friend BD party. 2 butts of Pulled pork, Carolina style of course, about 10 chicken thighs, Walt Rayburn's smoked beans, tater salad, and corn bread. I gotta add these tot's as an appetizer!!!! And as a special treat to the birthday girl and her hubby, they don't know it yet, but are going to wake up to some of your smoked bacon/egg/cheese breakfast sammies! Cooking onsite, which makes me a little nervous, but at least my house is only a couple miles away in case I need something. I haven't tried any of your recipes yet, but as much as I have drooled over the pics, I know they will be a hit! Will report back here and let you know how it goes.

Now about removing that silver skin of ribs.....just slide a spoon handle under it, grab it with a paper towel and pull it off....yeah, righhhhhtttt....
 

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Discussion Starter · #8 ·
You posted this just in time!!! I have been back yard 'Q-ing for a couple years now, with good success in the 4 main meats- Brisket, chicken,pulled pork, and ribs. Saturday I am doing our first paid gig, catering for about 20 people for a friend BD party. 2 butts of Pulled pork, Carolina style of course, about 10 chicken thighs, Walt Rayburn's smoked beans, tater salad, and corn bread. I gotta add these tot's as an appetizer!!!! And as a special treat to the birthday girl and her hubby, they don't know it yet, but are going to wake up to some of your smoked bacon/egg/cheese breakfast sammies! Cooking onsite, which makes me a little nervous, but at least my house is only a couple miles away in case I need something. I haven't tried any of your recipes yet, but as much as I have drooled over the pics, I know they will be a hit! Will report back here and let you know how it goes.

Now about removing that silver skin of ribs.....just slide a spoon handle under it, grab it with a paper towel and pull it off....yeah, righhhhhtttt....
I am glad you are trying out my stuff, that is a tremendous compliment and much appreciated! You will do great, I'm confident. Let me know how it goes!
As far as the ribs, it can be a little tricky, and sometimes you get a rack that does not want to work with you, but once you get the hang of it it's a snap!
 

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CDN, on the breakfast sammies, you ever try doing biscuits on the 350 degree smoker? Here's what I'm thinking: Bacon on the 225-235 smoker, when done transfer some hot coals to the Weber Kettle, add some charcoal to get the heat up. Muffin pan with the eggs and biscuit pan go on there to cook at 350...??? How long do the eggs usually take @350?
 

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Discussion Starter · #11 ·
CDN, on the breakfast sammies, you ever try doing biscuits on the 350 degree smoker? Here's what I'm thinking: Bacon on the 225-235 smoker, when done transfer some hot coals to the Weber Kettle, add some charcoal to get the heat up. Muffin pan with the eggs and biscuit pan go on there to cook at 350...??? How long do the eggs usually take @350?
Sounds like a good plan! I would say 15-20 minutes at 350 on the eggs.
 

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CDN, the breakfast sammies were excellent, as well as the beans. The whole affair was a tremendous success. As a bonus I got a line on a trailer mounted smoker for what amounts to scrap iron price, and a David Bradley walk behind plow WITH attachments from the host.
 

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Discussion Starter · #14 ·
CDN, the breakfast sammies were excellent, as well as the beans. The whole affair was a tremendous success. As a bonus I got a line on a trailer mounted smoker for what amounts to scrap iron price, and a David Bradley walk behind plow WITH attachments from the host.
That's what I'm talkin about!:trink39: Great job, I told you that you would do well!
 
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