Grilling
Smoked Burgundy-Style Baby Bellas
Whole baby bellas smoked in a cast iron skillet with red wine, butter, garlic and onion, then reduced to a glossy mahogany glaze. The ultimate ribeye steak topper.
1 hr 35 min · Easy
Grilling · · By Ashley
The Ultimate Smoked Spud
A great baked potato doesn’t just sit next to a steak. It matches its energy.
- Prep
- 15 min
- Cook
- 3 hr 5 min
- Total
- 3 hr 20 min
- Serves
- 4
- Level
- Easy
Where the time goes
3 hr 20 min, mostly waiting
- Hands-on
- Hands-off
- 01Hands-offHeat the smoker · while you prep15 min
- 02Hands-onCut, butter, salt and wrap15 min
- 03Hands-offSmoke in foil3 to 4 hr
- 04Hands-onFluff and serve5 min
The story
This turns the classic side into a main event by smoking it low and slow right alongside the meat for 3 to 4 hours. Slicing the potatoes nearly in half before wrapping them makes a deep canyon built to hold an aggressive, almost irresponsible amount of butter and a heavy drizzle of olive oil.
As they smoke, the skin crisps under a crust of coarse sea salt while the inside cooks in the pooling butter and melts into a rich, pillowy texture. Serve it next to my Signature Ribeye or bacon-wrapped filet mignon.
Russet or sweet potato
The russet: a deeply savory, salty, buttery cloud. The starch soaks up the fat and turns into a rich, decadent, classic steakhouse side.
The sweet potato: over 4 hours the low heat caramelizes its natural sugars, and the heavy salt crust and butter play right against that sweetness.
Ingredients
Serves 4
Tap an ingredient to check it off.
Optional toppings
If you haven't got it
- coarse sea salt — coarse kosher salt
Method
Tap a step number to mark it done.
Fire up the smoker
Heat your grill or smoker to 225 to 250°F / 107 to 121°C.
For a steak pairing, use a robust wood like hickory or oak. Leaning into sweet potatoes? A sweet fruitwood like cherry suits them.
The deep canyon cut
Lay a potato flat on the board and, with a sharp chef’s knife, slice lengthwise down the center about 80% of the way through, stopping just before the bottom skin. Gently push the halves outward to open a wide pocket without snapping the potato in two.
The liquid gold
Drizzle 1 tbsp of olive oil into each canyon and over the skin. Pack the center of each potato with 3 to 4 tbsp of butter, about half a stick each.
The sea salt crust
Shower the outside and the inside of each potato generously with the coarse salt. The oil and melting butter help the big crystals stick into a savory, textured crust.
Wrap and seal
Wrap each potato tightly in heavy-duty foil with the seam facing straight up.
Seam up keeps the boiling pool of butter trapped around the potato instead of leaking into the smoker.
The low and slow smoke
Set the packets on the smoker grates, seams up, and smoke undisturbed for 3 to 4 hours. They are done when a squeeze from a gloved hand or tongs meets no resistance and they feel soft right to the core.
Fluff and serve
Carefully unwrap the screaming-hot foil. Mash and fluff the flesh with a fork right in the skin so it soaks up the butter and oil pooled at the bottom. Top with an extra pat of cold butter and cracked pepper, and serve straight away.
Ingredients · 3 hr 20 min · Serves 4
- 4 largerusset potatoes or sweet potatoes
- 1 lb (4 sticks)high-quality salted butter
- 4 tbspextra virgin olive oil
- ¼ cupcoarse sea salt
Optional toppings
- freshly cracked black pepper
- flaky sea salt
- chives
- brown sugar and cinnamon
Keep cooking
More grilling- Grilling
Oberon-Brined Smoked Chicken
A whole chicken brined in Bell's Oberon and fresh thyme, then smoked low and slow over fruitwood until the skin goes mahogany.
7 hr 15 min · Medium
- Grilling
The Signature Ribeye
A thick 16 oz ribeye cooked the Fallow way: low heat first, a hard sear last, pulled at medium, and finished under a coin of garlic, rosemary and thyme butter.
1 hr · Medium
Made this one?
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