The Art of Steak Stuffed Potatoes: A Masterclass by Barbecue Pit Boys

As we embark on this culinary journey, it's clear that the key to success lies in the quality of the ingredients. The pit boys have selected some exceptional ribeye steaks, each weighing approximately one pound. These premium cuts are the foundation upon which our dish will be built. When choosing the best steak for your steak stuffed potatoes, remember that the quality of the meat directly impacts the final product.

Now, let's delve into the process of preparing these potatoes. The pit boys have opted to use a version of their infamous potato bomb recipe, with a few tweaks to accommodate the steak stuffed potatoes. To begin, we'll need an apple corer – there are various types available, each with its own unique features. These particular corers work exceptionally well and will form the basis of our core-holes.

With our potatoes ready, it's time to create the core-holes. Simply run the corer through the potato, carefully removing the flesh as you go. This may seem like a tedious process, but trust us, the end result is well worth the effort. The pit boys have kindly provided additional instructions for those who might have dozed off during this explanation.

As we continue with our recipe, we'll be using sweet Vidalia onions to add a touch of sweetness and depth to our dish. Simply slice up the onions and sauté them slightly until they're tender – you want them to retain some crunch, but not be too raw. Once your onions are ready, it's time to season your steak. The pit boys swear by their SPG seasoning blend, which combines salt, pepper, and garlic for a flavor that's simply unbeatable.

Now that our steak is seasoned, we'll sear it on the grill to create a nice crust. Don't overcook the steaks, as you want them to remain juicy and tender. A medium rare or rare cook will allow us to stuff the potatoes without compromising the quality of the meat. Once your steaks are cooked to perfection, slice them thinly – even though they're ribeye steaks, they still need to be cut carefully to achieve a uniform thickness.

With our steak slices prepared, it's time to assemble our dish. Simply place a spoonful of sautéed onions onto each steak slice, followed by a dollop of your favorite sauce (the pit boys are particularly fond of sour cream). Next, create a core-hole in the potato and fill it with the seasoned steak mixture.

As we prepare for the final stages of cooking, wrap the potatoes tightly in aluminum foil to ensure even distribution of heat. To prevent the skin from becoming too soggy, lightly brush the outside with olive oil – this will also help crisp up the surface during cooking. With our potatoes wrapped and ready, it's time to place them on the grill.

As we continue to cook our steak stuffed potatoes, remember that patience is key. We'll be placing the potatoes on the grill at approximately 375 degrees Fahrenheit (or 400 for those who prefer a slightly higher temperature). Simply flip and rotate every few minutes until they're cooked through – this should take around an hour.

And so, we wait... The anticipation builds as we count down the final moments of cooking. When the timer finally goes off, it's time to slice into our creations. As you lift the lid on your foil-wrapped potatoes, the aroma wafts up, tantalizing your senses and building anticipation.

Take a moment to admire the perfectly cooked steak stuffed potatoes – they're truly a masterpiece. The flavors meld together in harmony, with each component complementing the others beautifully. If you're still unsure about how to prepare these mouthwatering potatoes, be sure to check out the pit boys' recipe at barbecuepitboys.com.

As we conclude this culinary journey, it's clear that steak stuffed potatoes are a dish worthy of your attention. With the right ingredients and a bit of patience, you can create a truly exceptional meal that will leave your friends and family in awe. So go ahead, give these delicious potatoes a try – your taste buds will thank you!

"WEBVTTKind: captionsLanguage: en♫ Gonna smoke me a fatty brisket♫ Got my barbecue shoes on♫ Gonna smoke me a fatty brisket♫ I got my barbecue shoes on♫ Got my natural case♫ I got the hogs on the run ♫- Welcometo barbecuepitboys.com.Today we're cooking upsome steak stuffed potatoesat the pit and they're real easy to do.Alright, it's all about a good steak.Here we have some ribeye steaks that areabout one pound each.You want to choose the beststeak you can get your hands on.So again, it's all about the steak.Alright, let's show youhow we're gonna do this.Now, this here is a versionof our infamous potato bomb.But today we're gonna dothe steak stuff potatoesand let me show you howreal easy it is to do.Now, here I've got an apple corer, right.There are all differenttypes of apple corers.These here work really good.So the first thing youwanna do it core them,just like you would do with an apple,but you do it with a potato.Now you've seen me do this before, right?On those potato bombs.Just like that.Now we're using a bakingpotato, like a russet potato.It'll work on most every potato,but these here work really good.Now, just in case you fell asleep,let me show you how to do it again.Run it through, core it out, oh, yeah.Simple enough.In fact, just in caseyou went to the pantryto get some peanut butteror refridge for some beer,this is how you do it again.Now the great thing about this recipeis you can do thisbeforehand, the day before,get it ready for yourtailgating or picnic.Oh, it's good.Now the potatoes have been cored.We got the fire goingon and you're also gonnaneed some onions, so youwant to slice up some onion.I got some sweet Vidalias here.We're sauteeing theonions slightly, alright.Just a bit.Should take a minute or two.Oh, man are you getting hungry or what?Alright, the onions have been sauteed.Now what we're gonna do iswe're gonna season the steakand, of course, you alwayswant to season the steakbefore throwing it on the grilland we're gonna use our SPG.You can use some salt andpepper, whatever you got,whatever you like for your steaks,but this salt and peppergarlic combinationworks really well.Give them a good coating.Oh, yeah, I could eat them just like that.Alright, we got a good fire goingand what we're gonna do is sear theseboth sides pretty quickly.We don't want to cookthem all the way through.And the reason is isbecause we're gonna bestuffing those taters with these,so we don't want to overcook them.Cook them medium rare oreven toward the rare side.Oh, baby.(laughs)Alright, the steaks havebeen seared, medium rare.Now we're gonna stuff them in the taters.Now, what you're gonnado here is you're gonnaslice these steaks up real thin.Now even though these arerib steaks, ribeye steaks,they're real tender,you still cut them niceand thin like this.Food police would be pissing and moaning,oh, that's too rare.Alright, next step is we'regonna take those onionswe sauteed and we're gonnaput them all over this steak.This is just one steak, that one pounderand that'll work for all these taters.Now I'm gonna add some more SPG.I want plenty of flavoringfor inside the potatoes.And you're also gonna addabout a tablespoon of butterand you're gonna mix it.Alright, yeah, food policearen't gonna like this,but use your hands.That's what they're there for.Now, I'm gonna take thosecords, plugs and we're gonnainsert one in one side and thisis gonna keep the filling inand now you stuff itand you stuff it good.Get the steaks in there,get some onion in there.Oh, man, just the way shelikes it you stuff it.We're gonna be eating good tonight Martha.Alright, tater is stuffed,plugs on both endsand that'll keep it intact,all the meat and onion in therenice and intact.Makes sense, doesn't it.Now let's do another one.I think you get the picture.Yeah, yeah, yeah, this is food pornand we're proud of it.Alright, another potato stuffed.Oh, man.In fact, I'm enjoying this so much,I think we're gonna showyou about doing another.Lord have mercy.There ought to be a law against this.Alright, potatoes have been stuffed.Now we're gonna wrapthem in aluminum foil,but before you do that,hit it with a little bitof olive oil.This will help crisp up the skin a bit.And wrap it.This is more of a heavyduty aluminum foil.And you need to do this, to get the potatoto cook correctly.A little olive oil.And like I said, do these up beforehand,bring them on your picnic.Alright, they've been wrapped in foiland now we're gonnaplace them on the grilland we're gonna be servingthese steak stuffed potatoeswith some corn.And you don't need to prepyour corn, just throw themon just like that.You don't have to peel themfirst, get rid of the silk.Just do it direct, that's the best way.Now we about half way through this cook,maybe about a half hour,we're just gonna flipand turn, oh, yeah.Yeah, we got a temperatureon this grill of about375 degrees F, 400,somewhere in that range.And in a miracle of time,about one hour has gone by,these steak stuffedpotatoes and corn are done.Oh, man.I say it's time to eat.Now, of course, we're gonnashow you what these look like.Can you smell that?It smells good.You slice it here, take a look inside.This is gonna be moist and tender.Let me show you another one.We got nothing better to doand you can always usethat fast forward buttonright down there in frontof you if you gotta bolt.If you're addicted tofood porn like some of us,I'd say you'll probably be hanging around.Let me slice another one.Oh, baby.See how nice, creamy and tender it is?Man.Alright, let me slice another one.Yeah, you better make a bunch of these,'cause they're gonna go real fast.And of course, as always, we do apologizefor eating in front of you like this,but we call this pit master privilege.(jazz music)How about a dollop of sour cream?♫ Oh, my stomach justwent to Vegas, baby ♫So the next time you'relooking for a tater recipefor your pit, check outbarbecuepitboys.com.\n"