[FTC Disclosure] I received no direct compensation for this post; however, I am attending an expenses-paid trip to Certified Angus Beef® Brand's BBQ Summit later this month. Also, if you end up buying one of my books, obviously I get compensation there.
The Stockyard Spud is my latest creation from leftovers. It is a mammoth-sized Idaho spud fire-roasted on a kamado grill and then stuffed with chopped, smoked prime rib, beef jus, cheddar cheeses, and caramelized onions.
If you don't have a slice of prime rib roast lying around, some chopped up leftover steak would be just as good in this. Heck, this will let you split one steak between 3 or 4 people and still leave no one hungry.
I'm not going to write up the recipe, this is more of a "take the concept and run with it" kind of thing. If you have any questions, just shoot me an email or reach out on social media. I had to turn off comments because of the ridiculous amounts of spam comments per day made it too hard to manage.
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| I happened to have a slice of this dry-aged, smoked rib roast leftover from the last photo shoot for my second book - The Offset Smoker Cookbook (releases in July 2019). |
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| Then I trimmed off the lip and exterior for a beautiful rib roast and cut the rest into ribeye steaks. |
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| I picked 3 of the largest and most uniform-sized baking potatoes from the bin. We rinsed and dried them. Next, we lightly rubbed canola oil on the surface, seasoned them with coarse sea salt and wrapped them in foil. Finally, we baked them on a large Big Green Egg set up for indirect heat (platesetter/conveggtor in "legs up") at 350°f until soft, about 1 1/2 to 2 hours. |
The chicken breast in the back right corner was for Ramsay. I put it over one of the gaps of the platesetter, so it cooked more like direct heat.
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| I decided to not re-heat the roast beef because I didn't want to lose the medium-rare texture. So instead I let it sit out at room temperature for about an hour. |
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| I chopped up the roast beef. The pieces were small enough that the heat from the potatoes and jus would heat them through. |
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| For the caramelized onion, I peeled and thinly sliced a large sweet onion. I put a few tablespoons of oil in a preheated skillet over medium-low heat and cooked them for an hour, stirring occasionally. Yes, you can saute onions way faster, but I like to take time with caramelized onions to fully develop that sweet, rich flavor. |
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| I cross sliced each potato three ways on the top... |
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| And pushed from the ends to cause it to burst open, creating a nice starchy bowl for our ingredients. |
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| Then I added a "five finger pinch" of a shredded cheddar cheese blend, a tablespoon of softened butter and mashed that down into the potato for the base. Next, I added more cheese, about 1/4 cup of chopped smoked prime rib and about the same amount of caramelized onion. |
To finish it off, drizzle two tablespoons of hot beef jus over the potato. If you don't have leftover beef jus, put 2 cups of beef stock in a saucepan over medium-high heat. Let it simmer until the volume reduces to 1 cup, about 20 minutes of a steady simmer.
I topped all of that with some finely chopped green onion and about 1/4 teaspoon of finely ground NMT Beef Rub v.2
