Loaded Baked Potato Salad

If you’re looking for a classic side dish with a new attitude – this is the one for you!  Potato Salad is a classic side for any BBQ, but this takes it up a notch and is well worth making.  We take all of those delicious flavors you get in a steakhouse baked potato and combine them into a flavor exploding potato salad!  I never end up having leftovers with this, no matter how much I make.  Ever…  It has bacon and bacon wins…always.  ON TO THE POTATO SALAD!

Loaded Baked Potato Salad


  • 5 Yellow Potatoes
  • 1/2 lb Bacon
  • 1 Cup Shredded Cheddar Cheese
  • 2 Cups Sour Cream
  • 1 Cup Mayonnaise
  • 1 1/2 Cup Chopped Celery
  • Diced half of a Large Red Onion
  • 1 tspn Apple Cider Vinegar
  • 1 tspn Sugar
  • 1 tsnp Salt
  • 1 tspn Pepper
  • 1 tspn Garlic Powder


Cut your potatoes into bite size pieces.  I like to use yellow/gold potatoes in this recipe because they have a nice soft and creamy texture.  That is what we’re looking for here!


Bring a pot of water to a boil and toss in your potatoes.  Let them cook until they are just fork tender, strain them, and let them cool down to room temperature.


BACON!  Get that bacon sizzling and fill your home with that smoky and artery clogging aroma!


A moment of silence…  Now cut it to bits like you’ve lost all sense!


Now lets combine all of these ingredients and devour it!


I like to refrigerate it for a few hours to let the flavors combine, but it is absolutely acceptable to smear it into your face right away!

Well, here you have it:  The best potato salad around.  You’ll never buy that slop from the store again once you give this tasty morsel a try!  Creamy, cheesy, crunchy, and the perfect addition to a burger or anything!




Cheesy Stuffed Portobello Mushroom

Portobello mushrooms aren’t the most inexpensive mushroom, but when you are looking to kick it up a notch and really shine your guests on; this is the perfect way to do it!  Fire up these fungi and instantly become irresistibly attractive.

Cheesy Stuffed Portobello Mushrooms:


  • 6 Portobello Mushrooms
  • 1lb Ground Country Pork Breakfast Sausage
  • 1 8oz Block of Cream Cheese
  • 1 Cup Monterey Jack Cheese
  • 1 tblspn Ancho Chili Powder
  • 1 tspn Garlic Powder
  • 1 Cup of Diced Celery
  • Bread Crumbs
  • Melted Butter


Brown your sausage in a pan.  Pour the sausage into a bowl and mix in the cream cheese, monterey jack cheese, celery, ancho chili powder, and garlic powder.

Use your super human strength and remove the stalks from your mushrooms.  You’re so strong!


Generously pack your mushrooms with your filling then top with bread crumbs and drizzle with your melted butter.  The butter will help the bread crumbs brown while cooking.  Nobody likes a pale bread crumb.  We want them to look Brazilian.


Setup your grill for indirect cooking.  Start your coals on one side of the grill leaving the other side open.  If you’re using propane, turn on only half of your burners.  Let your charcoal start and become mostly grey.

Place your mushrooms on the side of the grill opposite your heat.  Close the lid and try to maintain an internal temp of 350-375 degrees.


After about 20 minutes check on your mushrooms.  The bread crumb topping should be golden brown and your mushrooms should feel tender like your wife’s…heart.


Pull them off the grill and serve while still warm!  If you’re really looking to impress – serve with a Bone-In Ribeye Filet!

shroom IMAG2658

Hungry yet?!

Crispy Buttery Grilled Potatoes

If you’re looking for a fast and simple side to add that additional “wow factor” to a steak or some BBQ chicken, this is the PERFECT go-to!  With just a few ingredients, simple preparation, and BIG FLAVOR – you cannot go wrong here!

Crispy Buttery Grilled Potatoes


  • 5 Yellow/Gold Potatoes
  • 1/2 Cup Italian Dressing
  • 1/2 Cup Melted Butter
  • 1/4 Cup Louisiana Hot Sauce


The sauce here goes perfect with our potatoes.  We get the nice garlic flavor with sweet notes from our Italian Dressing, the creamyness of the butter, and the vinegary zing from our hot sauce.  When this sauce is cooked onto our potatoes, it is a match made in heaven!

To make your simple sauce, thoroughly mix the Italian Dressing, melted butter, and Louisiana Hot Sauce.  Set aside.

We use yellow/gold potatoes because the skin is light and pleasing to eat and the potato itself is very creamy which is a perfect vessel for these flavors!

Par boil your potatoes on the stove.  We do this because cooking a raw potato on the grill can take quite a bit of time and this just ensures a perfectly cooked potato with all of the right balance of flavors.  This will take about 20 minutes.  Take a knife and it should slide easily in and out of your potato.  Once done – slice your potatoes in half after allowing them to cool a bit.

Start your coals and let the grill get hot.  Take your sauce and brush it heavily over the cut side of the potatoes.  Place your cut side of the potatoes over the hot grill first.  While cooking, heavily baste the exposed side of the potatoes.


Let them cook for about 5 minutes or so.  We want these potatoes to get a good brown color on them.  Once you’ve achieved that beautiful brown char, flip your potatoes over and cook the other side.  Baste them again.  We really want this sauce to cook into the potatoes as much as possible!


Once done – pull these bad mamma jammas off and baste once more!

Serve and bask in the pool of hugs and kisses you’ll get from your guests!


Grilled Corn with a Lime Zest and Cumin Compound Butter

In the infamous words of Homer:  “you don’t win friends with salad”, but here is a veggie that’s certain to make you the Caroline Manzo of your neighborhood!  (“Did he just make a ‘Housewives of New Jersey’ reference?”).  Hey – I can guarantee this:  Teresa Giudice doesn’t make corn this tasty!

Grilled Corn with a Lime Zest and Cumin Butter


  • Corn
  • 1 stick of softened salted butter
  • 1 Lime
  • 1 tspn Cumin Powder


Making the compound butter:

Place your stick of butter and cumin into a small mixing bowl.  Take your lime and grate the zest into your butter bowl.  Cut the lime in half and squeeze one half of the lime’s juice in.  Mix Thoroughly.


Cooking your corn:

Setup your grill for direct heat.  We’re wanting to put this corn directly over our heat and get some good color!

I setup a foil smoke pack and put my corn on the top rack directly above the smoke.  You can put your corn directly over the heat and it will be just as good.

Take some of your butter and put it on your corn as it cooks on the grill.  Let it baste right in!

After about 10 minutes – or until your corn is nice and tender – take it off the grill and smother it with your unicorn butter!  After all, it is quite a magical concoction!

You get that smoky flavor from the cumin; that wonderful citrus from your lime; the creamy saltiness from your butter; and that wonderful natural sweetness that comes from the corn when grilled!

Give this a try and make that kid Billy that used to take your lunch money beg to come eat at your place!