Pot & Cover

We had two huge taters and Scott was thinking something already prepared and ez...gettn no arguements from me...so he got the ribs from Market Street, shredded the meat, added a little Tony Roma's bbq sauce and we topped perfectly baked, tender taters with the meat.  Delicious!  and so simple.  We've done this again recently with rotissiere chix meat with bbq sauce and it was even better.  The perfect baked tater: 400 degree oven washed, poked, oiled and salt & peppered tater.  place taters on a piece of foil, then directly on the oven rack.  for really large taters, set the timer for at least 1hr 15 min...maybe 1 hr for slightly smaller taters.  I love it when the skin gets all crispy, but the inside is soft and fluffy.  poke with a knife to check tenderness...nothings more dissapointing than a pretty, yet hard tater.  Top with soft, melting butter, s&p, sour cream, cheese and bacon! YUM...we finished the meal with the few bite...

The superbowl was a few weeks ago...we had some of our PFS Crew over for the game...and grub...I am craving the ribs and chix balls....we ate... Shane's award winning, slow smoked ribs...Scott's buffalo chix balls with blue cheese dipping sauce...chili boats with fritos...jalepeno jelly cream cheese dip...cold beer...3 D glasses...toffee...brownies...and best of all friends The game was exciting but dissapointing ending to our crowd. But the food more than made up for it. Sorry I didn't get a picture of the ribs...we were too busy eating them.