Bbq Spud Recipe
Make Bbq Spud Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
BBQ Filling
Toppings & Finishes
Grill/Smoking Accessories
Method
Potatoes & Prep
- 1
- 2
Oil and season
Rub each potato all over with olive oil, then sprinkle evenly with kosher salt and black pepper. Make sure the coating is even so the skins crisp and taste seasoned.
Grill / Smoke Potatoes
- 3
Preheat and load smoke
Preheat your grill to medium-high (about 400°F / 200°C) for direct heat. If using charcoal, bank coals to one side for indirect zone; if gas, leave one burner off to create an indirect zone. Add soaked wood chips to the coals or in a smoker box to produce smoke flavor.
- 4
Wrap and cook
Wrap each seasoned potato loosely in a sheet of aluminum foil. Place the foil-wrapped potatoes over indirect heat (not directly above the hottest coals/burners). Close the lid and cook for 50–70 minutes, turning once halfway through, until the potatoes yield to gentle pressure and an inserted skewer meets little resistance.
- 5
BBQ Filling
- 6
Warm and mix meat
While the potatoes cook (or during the last 15 minutes), combine the pulled pork or chopped brisket with the BBQ sauce and smoked paprika in a saucepan over medium-low heat. Stir until warmed through and saucy, about 6–8 minutes. Adjust seasoning to taste. Keep warm until potatoes are ready.
Finish & Assemble
- 7
Split and fluff
When potatoes are cooked through, remove from the grill and unwrap. Carefully slice each potato lengthwise about three-quarters of the way down and press the ends toward each other to open the potato. Use a fork to fluff the interior and mix in 1/2 tablespoon butter into each potato for creaminess.
- 8
- 9
- 10
Final toppings
Remove potatoes from heat. Add a dollop (about 3 tbsp total per potato) of sour cream, sprinkle with sliced green onions, optional pickled jalapeños and cilantro as desired. Serve hot.