Specifications

P
P
O
O
T
T
A
A
T
T
O
O
S
S
K
K
I
I
N
N
S
S
Makes 2-4 servings
4 Medium Baking Potatoes ( baked and cooled)
Butter Or Margarine (softened)
Sour Cream For Dipping
6-8 Slices Cooked Bacon Pieces
¼ Cup Fresh Chives (sliced)
1/3 Cup Shredded Cheddar Cheese
Suggested Backwoods Wood Pellet Flavor: Hickory, Alder or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM
Cut potatoes into 4 lengthwise sections. Remove most of the inside potato leaving shells
about ¼ inch thick. Brush both sides with the softened butter.
Place on grill over medium heat. Brown both sides. For a crisper finish don’t butter the skin
side. Cook butter side down first then turn and toast skin side until crisp. Serve sour cream and top
with cheese, bacon, and chives.
Nachos
Serves 4-6 people
1 Package Restraunt style Nacho chips
1 1/4 Cups Monterey Jack Cheese (grated)
1 1/4 Cups Mild Cheddar Cheese (grated)
6 Bacon Slices (cooked and crumbled)
4 Ounces Canned Green Chillies with Juice
3 Green Onions (sliced)
Sour Cream for Dipping
Suggested Backwoods Wood Pellet Flavor: Hickory, Alder or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW
On 6 squares of foil put corn chips in 6 inch circles. Crowd chips together. You should see
very little foil, if any, under the chips. If you would rather, chips may be grouped all together in on large
piece of foil. Sprinkle each circle with the next 5 ingredients divided among them.
Place on grill over medium-low heat. Close lid. Heat until cheese is melted and nachos are
hot. Watch closely as they burn easily. Have sour cream handy for dipping.
Wiener Bites
Makes 48
8 5” lond Wieners, (All Beef, or Ball Park Franks)
12 Slices Wide Cut Bacon
Assortment of Condiments
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Cut each wieners into 6 bite size pieces.
Grill bacon slices until fat part has lost its whiteness. Do not grill until crisp or it won’t roll. Cut
each slice in half crosswise then again lengthwise. When cool enough to handle wrap bacon around
the wiener section. Place 4 to 5 wrapped pieces per wooden skewer, that have been soaked in water
for at least 30 minutes. Leave ½” between sections.
Place on grill over medium heat, grilling until sizzling hot. Have plenty of mustards and
ketchup on hand.
C
C
H
H
E
E
E
E
S
S
E
E
S
S
T
T
U
U
F
F
F
F
E
E
D
D
M
M
U
U
S
S
H
H
R
R
O
O
O
O
M
M
S
S
Serves 4-6 people
18 Large Mushrooms
¼ Cup Butter or Margarine
1/3 Cup Onion (finely chopped)
Mushroom Stems
½ Cup Dry Bread Crumbs
¼ Cup Crumbled Blue Cheese
1 Teaspoon Parsley Flakes
¼ Teaspoon Seasoning Salt
Grated Cheddar Cheese For Garnish
Suggested Backwoods Wood Pellet Flavor: Hickory, Alder or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW
Gently twist stems from mushrooms. Reserve Stems. Melt butter in aluminum foil pie pan.
Add onion and chopped stems. Sauté until onions are soft and clear. Remove from heat. Add
breadcrumbs, blue cheese, parsley and seasoning salt. Stir. Stuff mushroom caps. Put a few shreds
of cheddar cheese on top for colour.
Cook on medium, grill until soft and hot, about 10 minutes.
B
B
R
R
U
U
S
S
C
C
H
H
E
E
T
T
T
T
A
A
Serves 4-6 people
2 Tablespoons Olive Oil
1 Clove Garlic (minced)
½ Teaspoon Salt
½ Teaspoon Black Pepper (freshly ground)
1 Tablespoon Fresh Rosemary (chopped)
16 Slices Bread
½ Cup Balsamic
½ Cup Olive Oil
1 Clove Garlic (minced)
½ Teaspoon Salt
½ Teaspoon Pepper
4 Cup Tomatoes (seeded and chopped)
1/3 Cup Fresh Basil (chopped)
Suggested Backwoods Wood Pellet Flavor: Hickory, Alder or Apple
Preheat barbecue on PREHEAT then reduce to MEDIUM / LOW
For the garlic bread combine olive oil, garlic, salt, pepper, and rosemary. Brush on both sides
of the bread, and grill the bread about 1 minute per side on medium. Remove to a platter.
Meanwhile, whisk together the vinegar, olive oil, garlic, salt and pepper. Toss the tomatoes in
this mixture, then spoon over the prepared bread, and sprinkle with chopped basil.
Golden Crispy Mexi Fries
1 1lb bag Frozen Potato Tater Totts
1 Pouch Taco Season Mix
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Place on oiled grill, over medium heat, filling every second grill slot. While grilling just turn
potato to next grate opening. grilling until crisp and sizzling hot. Sprinkle on season mix. Serve hot with
sour cream, grated cheddar cheese, or chives.