Au Gratin Potatoes

1 (2 lb.) bag frozen hash brown potatoes
1/2 c. melted butter
1/2 tsp. pepper
1 tsp. salt
1/2 c. chopped onions
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese

Mix all ingredients together and put into a 13x10 inch casserole dish.Top with buttered bread crumbs and paprika. Store in refrigerator overnight to let flavors blend together.

Remove and let stand at room temperature 1 hour. Bake at 325 degrees for 1 hour and 15 minutes.


SMOKE-BAKED POTATOES

8 baking potatoes
1 cup bacon grease, softened, not melted

Herb Mix: 2 Tbs. ground sage
2 Tbs. granulated garlic
2 Tbs. dried parsley
2 Tbs. salt
2 Tbs. coarse grind black pepper
2 Tbs. granulated sugar
2 Tbs. paprika

Wash and dry 8 baking potatoes. Rub soft warm bacon grease into skin of each potato, covering each completely. Put herb mix in shallow bowl and roll potatoes in mixture, covering completely with spices, puncture each potato several times with a fork.

Place on hot grill in smoker, and smoke for 1 hour at 250º degrees, turning once. Remove potatoes and wrap each in double layer of heavy duty aluminum foil. Seal foil and continue cooking for another 1-1 1/2 hours. Serve in foil.

Slice open, fan and slather with butter, sour cream, chili, and/or your favorite barbecue sauce.



FRIED PICKLES

1 bottle hamburger dill slices
1/2 cup all purpose flour
1/2 cup yellow corn meal
1 teaspoon BBQ rub
1/2 cup yellow mustard
1/2 cup beer

Combine the flour and cornmeal (50/50) and season with your favorite BBQ spice rub. In a small bowl make a slurry of the mustard and beer. Dip the pickle slices in the mustard-beer mixture and then in the flour-cornmeal.

Deep fry 5 to 6 pickels at a time at 325º degrees until the batter is browned, about 30 seconds. Pickles will float to top when done. Serve as an appetizer with icy cold beer. Serves 4-6