Are you ready to add a spin to the classic potato salad? Try smoking it with some delicious but non-traditional potato salad ingredients. Cookshack has two varieties for you to try. Either of these could be made using a Cookshack Electric Smoker or Fast Eddy’s™ by Cookshack Pellet smoker or grill. We have served these at cooking classes and cooking demonstrations. We seldom had leftovers!
The first recipe is from Chef Ryan from Sysco, Norman and was prepared and eaten at a recent cooking demonstration. This is served chilled like a classic potato salad.
Smoked Potato Salad
Smoked Potato Salad
5 lbs. of your preferred red skin potato salad (mayo based)
1 C. shredded cheddar cheese
1 C. crumbled crispy bacon pieces
½ C. diced green onion
3 T. Smoked Paprika
Place the potato salad in a 2” deep half aluminum pan
Smoke the potato salad at a temperature below 160°F
Summer is almost over but that does not mean the end of grilling when you use a Fast Eddy’s™ by Cookshack Pellet Grill. The PG500 and the PG1000 models are very similar featuring the same cooking area, 4-zone cooking features, ash drawing, and warming drawer. These units are commercial quality, heavy duty, ruggedly built from stainless steel, and can be used year round. The PG1000 features an insulated lid and full shelf on the bottom, while the PG500 features a utensil holder, pellet drop feed system, and is non-insulated. Just make sure that you use a cover on your pellet grill if storing the unit outside.
We want to make it easier than ever for you to grill and smoke year round. Now until, September 10, 2015 take advantage of our Promo Code: YEARROUND and receive 10%* off the MSRP of these units. Order online or call us at 1.800.426.0698.
Use these recipes for ribeye steaks and grilled spanish corn when you grill using our pellet grills.
In a pestle and mortar (or food processor) pulverize the roasted garlic cloves, salt, pepper, and paprika
Grill corn on direct side of pellet grill until well charred and warmed
While corn is grilling; combine the garlic/spice mix and the mayo. Add the lime juice.
Brush the garlic/spice mayo onto the warm ears of corn
Sprinkle the corn with the queso fresco, cilantro, and more paprika, salt, and pepper
Skewer the corn so it sits upright. Serve immediately.
For additional recipes for the Fast Eddy’s™ by Cookshack Pellet Grills check out our YouTube Channel or our Cooking Guide on our website. Also, our professional sales team and customer service staff will be happy to talk with you about recipes, woods, or our equipment. Feel free to call us at 1.800.423.0698.
*not available with any other discount or promotion
and ribs but not the side dishes that will complement them? We can help you with that! Cookshack President/CEO, Stuart Powell, and Cookshack Commercial Sales Rep, Dave Mason, recently partnered with Sysco Chef, Ryan Parker, and created some great pairings.
Dave, Stuart, and Chef Ryan at the Cooking Demo
Smoke St. Louis Style Ribs and pair them with Kale and Poppy Seed Slaw. Grill Ribeye Steaks and serve them with Grilled Spanish Corn. Smoke succulent brisket and then smoke potato salad for a non-traditional take on a classic summertime side. For this post we will give the recipes for the ribs and slaw. We served these at several cooking demonstrations and they were a hit.