Adirondack Salt Potatoes

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I have spent lots of time in the Adirondacks and have collected a bunch of cookbooks from the region.  I pulled them all out and one thing they all have in common is salt potatoes.  Just the name is enough to send my blood pressure even higher and my arteries harden but they are so delicious they are worth having once a year.

Mr. Meat Eater was smoking a slab of meat so I decided this was the perfect time for salt potatoes.  Up in the Adirondacks, I can buy the potatoes and salt all in one bag but down here I have to buy small potatoes (I used small yellow potatoes) and just throw in the salt.  They are served slathered in at least one stick of melted butter and any herbs you might want to throw in.  The insides of the potatoes become very creamy and delicious.

Any leftovers I cut up and make fried potatoes the next day but then I throw away any leftovers of those because they are so salty tasting by that time, they are almost inedible.  They are good to make for a barbecue and that is when we used to have them back in the day.

Mr. Meat Eater’s brisket rub remains a mystery.  He has a little book that he keeps all his concoctions in and I’ll be darned if I can find it.  I think he hides it.  This particular rub is a bit spicy for me but he loves it.  We serve it sliced up the first night and then make sandwiches with it the next day.  The rest goes in the freezer for another day.

Adirondack Salt Potatoes


8 cups water
1 1/2 cups Kosher salt
3 lbs small red or white potatoes, leave skins on
1 stick butter
Fresh herbs, optional

Bring salt and water to a boil in a large pot. When boiling, add potatoes.

Cook potatoes until tender ~ about 25 minutes or so but test with a fork or knife at 20 minutes.

Drain potatoes. Put the pot back on the stove over medium heat and add the butter. When the butter has melted, turn off the heat, add the potatoes, herbs and pepper. Toss the potatoes and serve immediately.

Makes 6-8 servings

Happy Cooking!

Smoked Brisket


My DH loves to use the smoker and as you can see from the picture, it’s seen better days but it still works great!

We’ve smoked lots of different things but our favorite is beef brisket.  It’s easy to do and really a hands off cut of meat so there’s not much fuss.  I recently found this recipe in a magazine put out by the Deen brothers and it’s really very, very good.  So if you like to smoke, give it a try.

Smoky Rub for Brisket

2 tbsps brown sugar
1 tbsp chili powder
1 tsp kosher salt
1 tsp seasoned salt
1 tsp garlic powder
1 tsp dry mustard
1/2 tsp ground cumin
1/4 tsp ground red pepper

In a small bowl, combine all ingredients until well mixed.

Smoked Beef Brisket

1 (5lb. ) flat cut beef brisket

Hickory wood chips

Smoky herb rub

Soak wood chips in water for at least 45 minutes before smoking.

Start up your smoker and let it get to between 225º and 250º and then sprinkle the chops over the coals.

Rub the smoky rub all over the meat and wrap in aluminum foil. Cook on the smoker, covered, for 5 hours or until very tender.

Let stand 30 minutes before slicing.

Makes at least 10 to 12 servings.

Happy Cooking!

Not Your Ordinary Tacos


Wow ~ the last day of June already!

We fired up the smoker yesterday and smoked beef to be used for tacos. It turned out really well even though I thought it was too spicy. DH LOVED it ~ unless it makes him sweat, it’s not hot enough. I served with cheese, black bean salsa and fresh watermelon.

Getting ready to start the smoker:

Now we’re smoking!

Spices for the rub:

Finally, after 5 hours, we have TACOS!

Not Your Ordinary Tacos

There is about 5 hours total smoking time with this recipe.

2 tbsps paprika
1 tbsp ground black pepper
1 tbsp salt
2 tsps oregano
2 tsps cumin
2 tsps garlic powder

2 lb. boneless shoulder chuck roast

1/4 c. tequila
1/4 c. beef stock
1 tbsp molasses
2 canned chipotle chilies, minced, plus 1 tbsp adobo sauce

Your favorite taco toppings

The night before you plan to smoke the meat, combine all dry rub ingredients, massage roast with the rub, place in a ziplock bag, and refrigerate overnight.

Bring smoker to about 225º to 250º.

Remove beef from refrigerator 45 minutes before smoking and let it sit at room temperature.

Transfer roast to smoker (I covered the grate with aluminum foil). Smoke the meat for 3 hours. Then place the meat on a sheet of heavy-duty aluminum foil with the sides pulled up. Combine the tequila, beef stock, molasses and chipotles and adobo sauce in a small bowl and pour over the roast, being careful not to let it seep out. Close foil tightly and smoke for and additional 2 hours or until the meat is falling apart and easy to shred.

Shred meat and toss with the liquid in the foil. Serve on tortillas with your favorite toppings.

Serves 4 to 6

Here’s what my little guy thought of the whole thing ~ boring!

The recipe for the Black Bean Salsa that I used (and is seen in the picture) can be found on Recipezaar.

Happy Cooking!