March 30, 2014
Celebrate Peter's
"Benedictine Alumni of the Year" Award
MENU:
Smoked Corned Beef
Tri Tip Roast
Twice Baked Potato Casserole
Green Beans with bacon drippings
Smoked Corned Beef
Soaked the corned beef to remove some saltiness.
Dry rubbed with rough cracked coriander, cracked pepper, & granulated garlic.
Going on the smoker until internal temperature of 160 F.
Double wrap in foil & place in smoker until internal temperature of 195 F.
Tri Tip Roast
Dry rubbed with salt, cracked pepper, dried parsley flakes, & granulated garlic.
Smoked until internal temperature of 120 F. then seared over direct heat until internal temperature of 130 F.
Twice-Baked Potato Casserole
tasted like Hash Brown Casserole w/o the cream of something soup
TOTAL TIME: Prep: 15 min. Bake: 20 min
MAKES: 6-8 servings
1-1/2 pounds red potatoes (about 6 medium), baked 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound sliced bacon, cooked and crumble 3 cups (24 ounces) sour cream 2 cups (8 ounces) shredded mozzarella cheese 2 green onions, sliced
- Directions
- Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
- Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings
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