Smoked Potato Salad & BBQ Sauce Recipe

looking back to smoking ribs we're going to be doing another installment today of the barbecue side dishes today I'm going to show you how to do a smoked potato salad now this sitting your traditional southern style potato salad like you might be expecting me to make this is actually something I tried a lot on those probably early 1990s and I read this recipe and a barbecue magazine that came out every month and I held on that magazine for a long long time and somewhere down the line I've lost it so I'm kind of recreating this on memory it's been a while since I made a bit oh it's good it involves sour cream and mail instead of mustard and mayo it's going to have fresh dill a little pop from some lemon it's going to be good going to be top with some bacon going to show you how to do that now I'm going to be doing that pretty quick because the sauce that I make for the potatoes has to marry flavors come together for a good two to three hours so going to make that put in the fridge but before I do that there's another family on me that has to be done in advance so the flavors of that will also come together and marry and that is a homemade barbecue sauce I've had requests for homemade barbecue sauces I've actually done a few over the last four years but today I'm bringing it I'm going to call it a southern more of a Mississippi style there's late four styles of barbecue you got your Texas style Kansas City Memphis and Carolina style and all the states in between that kind of draw from these different styles and we're no different here we do like a tomato base but we also like that chain from a good vinegar going in there as well as a little sweet and a little heat and that's on what I'm going to show you how to do here in just a few minutes right after this [Music] [Music] all right we're going to start this sauce with one tablespoon of butter we're going to let that melt into this butter I've got 1/2 cup of minced white onion going in going to saute these for three or four minutes into these onions I've got 12 ounces of tomato paste going in out of this I'm adding 1/2 cup of apple cider vinegar and 1/4 cup water mixed now as it heats up we're going to be mixing in the tomato paste blending it in with the vinegar and the water now into this we got 1/2 cup of yellow prepared just regular mustard all right I just added in 1/4 cup Worcestershire sauce all right I just add it in also 1/3 cup of the sorghum syrup just makes a really good sweetener and it's very southern got one teaspoon of garlic granulated garlic going in 1 teaspoon of salt this is a coarse salt 1 teaspoon of cayenne pepper that's what's going to give us a little heat 1/2 teaspoon of celery seed black pepper around somewhere around a teaspoon all right going drop this back down to a simmer going to give all this a real thorough mix I'm going to let this simmer probably around 10 maybe 15 minutes I just want to pull all these flavors together I'm going to run this through a sieve and get rid of the little pieces of onion in there the flavor will already be into the sauce by that point all right I did a little preliminary tasting on this which is really way too early to be doing a taste test because these flavors have to marry after this begins to cool down over the next you know three or four hours overnight is even better but what I did is I added just about a half a teaspoon of cayenne and salt a little bit more black pepper and I poured about another half I don't talk around two teaspoons of all sargam syrup in there to add that sweetness level just a little bit this is one of these things that you can adjust to your own taste and that's what I could tell it was lacking in this potato salad recipe is very simple very fast we're going to start off with 1/3 cup of mayo use your favorite Mayo now I'm going to go in with around 3/4 of a cup of sour cream I've got some fresh dill I'm going to mix this up around 1/4 of a cup is what you're looking for won't throw that in the mix and the juice of 1/2 of a fresh lemon give all this really good mix incorporate it and we want to season this with a little salt this is a coarse kosher salt somewhere around a quarter of a teaspoon should work just fine a little cracked black pepper all right I'm going to take some plastic wrap and we're going to cover this now we will be smoking natural potatoes but I'm actually going to go ahead and add some smoke into this sauce as well all right what I'm doing is I'm installing this little smoking gun into this now I realize not everybody's got one of these little gadgets but if you get into kitchen gadgets this thing is pretty handy for a lot of things just like this add to smoke into a sauce basically what you do is just start it up you light it while I you got smoke won't let this run roughly 15-20 seconds get it full of smoke and yet we'll smoke up your kitchen alright we're going to remove the hose and we're going to seal this off and we're going to let this set roughly fifteen minutes it's going to put a nice little layer of smoke right on top of this sauce like I said this is not our primary smoke most of the smoke will be coming from these smoke potatoes and you can skip this altogether I have that if I wanted to use it just going to put a really nice kiss of smoke in with this potato salad I'm going to be using the Weber Kettle today on this perfect grill to do such a thing smoke potatoes if you look down here I'm using the snake method I've already started at one end I'm using Applewood and the reason you see so much wood here once these potatoes become tender I'll be removing those to finish up my salad and from there we'll go in the refrigerator but the rest of this will be utilized on a rack of baby back ribs so we're going to be taking this grilling basket right here and what I've done is I've taken these little baby does yellow potatoes and I've rubbed them down with all on extra-virgin olive oil something just going to dump peas in this pan spread them out hold the handle so we can get a lid on this and that's looking good I'm going to go ahead and put my cover on this and we're going to let these go probably it's going to take somewhere around hour and half two hours I would guess but I'll check them after 1 hour the skin is mainly what's going to be getting the smoke on it but mixed in with this potato salad along with the smoke I've already done a sauce it should have a good pronounced smoke content without dealing without being overpowering by the way the smoke I use in there they saw this was also an applewood smoked Applewood smoke here so everything mixes and blends them well that's smoking just a little over one hour let's take a look now they definitely getting some smoky color to them as you can see as I roll them over stir these around a little bit then we're going to spend this as well a little check here and see how tender well we're starting to get gender I'd say probably about another thirty minutes and these are going to be looking good all right let's take a look at our potatoes as to where we're at oh yeah nice and tender that's one of the bigger ones there let's try another one perfect all right what I'm going to do is remove this we're going to let these cool down and once they cool down I'm going to be taking each potato and just cutting it half ways in halves so we're just going to take these potatoes we're going to slice them in half I've got all my potatoes sliced in half we're just going to transfer these into this glass bowl here add a little season until your potatoes this is kosher salt you can use the sea salt as well those are my favorites give this a little toss some cracked black pepper and again give it a good toss now we're going to add in two dill sauce for this potato salad just want to toss these and just give a good coating all the way around they're not supposed to be super coated just a good thin layer on each potato if you can by the way when I first took the plastic wrap off of that container holding the sauce it had a yellowish tint all across the top where that smoke settled down on it took a little bit on my finger and oh yeah the smoke is definitely there and as I said you don't have to do that it's just an extra step just add a little bit more smokiness in there these smoked potatoes will smoke it up just fine and we're still not through going to get you up to speed here real quick I've had the potato salad in the refrigerator now for a couple of hours we're going to finish this off by adding some bacon this is some bacon that I fried earlier and broke into little pieces and also on top of that you want to take you some green onion just toss around little baby back ribs I love my spareribs they got just a little bit bit different flavor and texture but man you can't go wrong with baby backs because they're just loaded with meat compared to the spare rib and they do cook a lot quicker than spare ribs I said a lot quicker about an hour quicker on an average about three and a half hours so what I've done with these is I took and I seasoned them first of course and then from there we've been on through the smoker I went about two and a half hours roughly and that's a two and a half hour mark I went ahead and wrapped these put just a little bit of beer on the bottom to create some steam and I went 45 minutes oils remove them from the fall I saw them I asked the wife how to Xuan dryer or sauce and after tasting the sauce that I did earlier she says soft absolutely sauce so that's what I did applied the sauce let them let's all set did 2530 minutes and here we go let's take a look at one of these these are still piping hot leave the beautiful color on that leave the juice can you see that juice oh my goodness we don't do competition barbecue at my house we do what tastes good these are tender and yes they're ready to fall off the bomb so I'm going to go ahead and take these get them cut up we're going to plate up the potato salad and the ribs and we'll be right back all right let's try some of this potato salad this is my smoked creamy dill potato salad a little bacon bit chives green onion just something different I find the other potato salad you know I was I grew up around it and to me it's just a little bit on the boring side and this is totally different oh man these are good you talk about tender these are excellent all right now for the starters show we're going to dive into some of this potato salad man that's good very first thing that hits this palette is the smoke it's in a gentle way it's not overpowering between the smoking the skins on the potato as I cook them on the lever and the additional smoke that I added to the sauce it definitely has a presence of smoke which really enhances it this is a very light very bright tasting potato salad I hope you give it a try being excellent for your focus you live barbecue your Labor Day weekend barbecue or any barbecue in between if you're like me I probably grill up every weekend next week we're going to be bringing you mac and cheese also done on the grill it's going to be a kick-up mac and cheese so please stay tuned to that until then smoked ribs

Channel: Smoky Ribs BBQ

Views: 33,755

Keywords: smoked potato salad, how to smoke potatoes, smoked potatoes, homemade BBQ sauce recipe, Homemade barbecue sauce recipe, BBQ sauce, Mississippi style bbq sauce

Id: htv58SUiMXc

Length: 14min 38sec (878 seconds)

Published: Mon Feb 13 2017