{"id":6964,"date":"2018-06-28T07:00:48","date_gmt":"2018-06-28T07:00:48","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=6964"},"modified":"2018-12-19T13:37:35","modified_gmt":"2018-12-19T12:37:35","slug":"twice-baked-potatoes","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/twice-baked-potatoes\/","title":{"rendered":"The Gruy\u00e8re Twice Baked Potatoes"},"content":{"rendered":"

A Refined Alternative to Hasselback<\/span><\/h2>\n

The concept of barbecue over time has been able to earn and maintain a “lustful\u00a0and corrupt” aura, so closely linked to its own being to determine at the same time its success and its limit. This is not just about\u00a0cooked dishes, but also for everything else: from the rustic concreteness of the joint to the simplicity of the construction profile and the materials in the cooking tools. So if you think of the barbecue and you want to match\u00a0for example a dessert, you will never go\u00a0to a refined Creme Brul\u00e8 but more likely to a sweet Pecan Pie. As always, however, the creative evolution tends if not to break down barriers, at least to fade boundaries. The Barbecue in the strict sense, the traditional Ribs and Pulled Pork one is increasingly rediscovering itself in a new Country Chic style, more inclined to enhance its\u00a0incredible gastronomic potential in more challenging environments than the classic Backyard, while maintaining its own sincere\u00a0and concrete soul.<\/p>\n

Take side dishes, for example. I believe that what best expresses the true nature of the traditional barbecue is the Baked Beans<\/em>. The best known and most affirmed exponent of the Country Chic evolution of side dishes\u00a0could instead be the Hasselback Potaoes. Personally, however, I consider slightly better in terms of appeal a recipe little known in our parts, the Twice Baked Potatoes<\/em>. They represent the thing the most similar to a refined and Chic potato gateau you can make in a grill but it is cooked inside the shell of the same potatoes from which the pulp is obtained, keeping so a full contact even with the Country side. “Twice Baked Potatoes” means\u00a0“Potatoes cooked two times” because in a first phase they are softened in the smoker and in a second, emptied, filled again with a cream created with its contents and placed in cooking until giving it an inviting and golden external crust. And the cool thing is that on the recipe with which to create the cream you can indulge almost indefinitely. In our case I wanted to achieve something that deviates from the obvious combination of Cheddar and Bacon, ideally continuing that path of gastronomic evolution which was mentioned at the beginning.<\/p>\n

On the cheese side I wanted to brush up what I personally consider the best Swiss product, the mistreated Gruy\u00e8re<\/em>. I use the original term Gruy\u00e8re<\/em> instead of the Italianization “Groviera” because too often in our country people mistakenly means with this name the cheese with holes, which instead is Emmental<\/em> or Emmenthaler<\/em> (“full of holes like a Gruviera<\/em>” is one of our most common expressions). The reason is due to the fact that for a long time it was generically called “Groviera” for any type of cheese imported from neighboring Switzerland, ending up in order to tie the term indelibly to the most widespread type, that was\u00a0the cheapest Emmental<\/em>. So few know the Gruy\u00e8re<\/em>\u00a0cheese and it is a real shame because it deserves to be discovered and valued. It is a hard-cooked or semi-hard cooked cheese, incredibly fragrant and aromatic. If you like Swiss fondue, you will probably like Gruy\u00e8re because it usually contains it.<\/p>\n

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\"Formaggio<\/a>
Formaggio Emmental<\/figcaption><\/figure>\n

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\"Formaggio<\/a>
Formaggio Gruy\u00e8re<\/figcaption><\/figure>\n

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In accompaniment I wanted to combine a refined and no less fragrant South Tyrolean Speck, previously reduced to strips and slowly toasted until crunchy, for a matching\u00a0with the Gruy\u00e8re that for me has something magical. I spend two words finally on the Rub that I used to embellish the mixture of potatoes. I know Sucklebuster<\/em> and his rub quite well, it\u00a0is our sponsor and I had the opportunity to try them all long before they arrived in Italy. I consider them all excellent and our relationship was born starting from the quality of the product and not from the commercial agreement. Among the many there is one of recent introduction, which I can not really do without. It ‘s the\u00a01836<\/em>\u00a0that would be born for Prime Rib and the noble cuts of beef in general but I find that it has a truly infinite versatility of applications. Again, this did not betray my expectations. Depending on your taste, in this recipe the intensity of Gruy\u00e8re and Speck could be sufficient even without adding the rub, especially if you do not seek particular intensity. Whatever your choice, if you happen in any case try it because it is really worth it.<\/p>\n

Ingredients (for 4 people):<\/span><\/h3>\n

4\u00a0medium size oven potatoes
\n2 spoons of seeds oil
\n50 gr.\u00a0of Butter
\n1\/4\u00a0finely grounded yellow onion
\n200 gr. of\u00a0Gruy\u00e8re
\n10 cl. ab. of\u00a0fresh Milk Cream
\n1\u00a0Egg yolk
\n4 spoons\u00a0of\u00a0grated Grana Padano cheese
\n80 gr. of\u00a0Speck\u00a0matches
\n2 teaspoons\u00a0of\u00a0Sucklebusters 1836\u00a0rub<\/a><\/p>\n

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\"Ingredienti<\/a><\/div>\n
\"Ingredienti<\/a><\/div>\n<\/div>\n

Procedure:<\/span><\/h3>\n

All cooking takes place at 140\u00b0 C. I used a WSM but also a kettle or a gas device will be fine. The total time required is about an hour and a half but may differ depending on the type but especially from the size of the potatoes you are going to use.<\/p>\n

Twice Baked Potatoes<\/span><\/h2>with Gruy\u00e8re and Speck<\/span><\/div>\n