Ken was experimenting with a short rib recipe and wanted a really good side dish to go with it. Patti had some leftover mashed potatoes and an idea. She made what her grandmother called a kugel or pudding using potatoes. It puffed up beautifully brown in our Pacific Living Pizza oven. Ken is definitely a meat with potatoes kind of guy and Patti loves trying new things with potatoes and this one was a hit.

 

Prep Time: 10 minutes

Cook Time: 55 minutes at 350

Grill: Pacific Living Pizza Oven

Pellets: Lumberjack

 

Ingredients: Patti’s Potato Puff

3 cups leftover mashed potatoes

½ cup green onions, sliced

¾ cup bacon, cooked and chopped

3 Tablespoons butter, melted

3 eggs

1 ½ cups fat free evaporated milk

1 teaspoon Country Bob’s Seasoning Salt

1 teaspoon fresh ground black pepper

2 teaspoons fresh minced garlic

 

Directions: Patti’s Potato Puff

In a large bowl mix leftover potatoes with bacon, onion, butter, seasonings and garlic until well blended.

In a small bowl beat eggs until light and foamy. Whisk in milk and mix into potato mixture.

Pour mixture in a well greased small Dutch oven.

Bake until golden brown and serve immediately.

 

Cooking Directions: Pacific Living Pizza Oven

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 350 degrees (174c) and pull the meat off the grill. Now you can cook your sides and pick up all of the wood fired flavor from the grill. I did an hour here at 350 (174c). Then pulled my sides and set the Feed Control to High (500-600 degrees).

When the grill comes up to temperature put your meat back onto the grill. I did this for 3 1/2 minutes per side. Perfect.

When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

 

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Pizza Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.

I did 20 minutes here at 350 (174c).

Note: The Pacific Living Pizza Oven also has a smoke box.

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
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Our Thanks To:

Country Bob’s All Purpose Sauce

www.countrybobs.com

 

Maverick Industries, Inc.

1-800-526-0954

help@maverickhousewares.com

http://www.maverickhousewares.com/

 

F.Dick Professional Knives and Tools.

888-921-9378

thfinch@125west.com

http://www.125west.com/c-135-fdick.aspx

 

PelletCan

A storage container & dispenser for wood pellets

sales@pelletcan.com

http://www.pelletcan.com

 

Lumberjack Wood Pellets

Jerry Brown

715-866-8535

www.bbqlumberjack.com

 

Pacific Living, Inc.

Outdoor Living Products

866 410 0408

www.pacificlivinginc.com