Chapter 5: Barbecue champions take their sides as seriously as their main dishes. In fact, the sides they are sharing with you in this chapter are good enough to stand alone as a main course. Vegetarians could build a satisfying feast from many of the nonmeat dishes—or leave out the meat and still have a delicious meal: Bob’s Never-Fail Romaine Salad, minus meat, for example. Or Scottie Johnson’s Roasted Pesto Corn Salad. We received two recipes for baked potatoes that were similar but both so good we couldn’t say no—to seconds or to the recipes. Maybe one or the other will become part of your permanent recipe collection.
Although sides aren’t factored in for Grand Champion points in most contests, don’t think for a minute that they are not important to the champs. Cash prize or not, a blue ribbon and trophy in sides is a cherished award with bragging rights. Have our champs given you some prize winning sides in this chapter? We say yes, but you and your backyard barbecue guests will be the judge.
Bob Lyon’s Never-Fail Romaine Salad
Serves 6 to 8
Along with a meat and sauce recipe from Stein and Davis’s book All About BAR-B-Q Kansas City-Style, this salad was the unanimous choice of five people who put together four to six issues of a barbecue newsletter for 10 years. Romaine lettuce is tossed with fresh garlic, scallions, thinly sliced pepperoni, pepper, cheddar, and balsamic vinegar—what a feast! Take out the meat and you still have a feast—but only if you’re a vegetarian. The grilled and sauced steak with pepperoni enhancements are an omnivore’s delight!
1⁄4 to 1⁄2 cup extra virgin olive oil
4 or more cloves garlic, pressed
2 heads romaine lettuce
2 to 3 scallions, thinly sliced
Freshly ground black pepper
8 ounces pepperoni rounds, thinly sliced
4 to 6 ounces grated aged cheddar cheese
Balsamic vinegar, for serving
Pour the olive oil into a large salad bowl 2 hours before serving so the bottom of the bowl is covered. Press the garlic cloves into the oil and spread the pieces around. Guests should be able to smell the garlic as they arrive.
Separate the romaine leaves, rinse, and tear into large bite-sized pieces. Place the romaine in the bowl and swish around by hand until all the pieces are coated with the oil. Next, sprinkle the scallion pieces on top of the romaine and add a few twists of freshly ground black pepper. Then add the sliced pepperoni, followed by the grated cheese. Finally, drizzle balsamic vinegar on top. Do not toss the salad; all the good stuff will fall to the bottom.
Scottie Johnson’s Roasted Pesto Corn Salad
Serves 4
Vegetarians, listen up! You could make a complete, delicious meal with this salad. The flavor of fresh corn made sweet from grilling, combined with a scallion/cilantro/pistachio pesto makes an over-the-top delicious salad. For balanced protein, add a small can of drained black beans if you must. Scottie serves it with Shrimp-Stuffed Avocados.
4 ears fresh corn, shucked
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1⁄4 cup sliced scallions, white and green parts
2 tablespoons shelled pistachios
1⁄4 cup chopped fresh cilantro
Preheat a grill to medium-high.
Rub the corn with 1 tablespoon of the olive oil and season with salt and freshly ground black pepper. Place the corn on the grill and cook, uncovered, over direct heat until the kernels start to brown and soften, 10 to 12 minutes. Remove from the grill and set aside.
Place the scallions, pistachios, cilantro, and the remaining olive oil in a food processor and process until minced. Transfer to a medium serving bowl. Slice the corn kernels from the cobs and place them in the bowl. Toss the corn and cilantro pesto to mix well. Serve immediately.
SCOTTIE JOHNSON, CANCERSUCKSCHICAGO.COM
My wife, Corliss, was diagnosed with cancer in 2001. She went for chemo every Thursday for 11⁄2 years, and she wore a “Cancer Sucks!” button to each treatment. She never let cancer get in her way, and she never put herself first. She wanted our family to be as normal as could be. Cancer finally beat her on February 2, 2003.
Because of the age of my girls at the time, 5 and not quite 2 years old, I knew I had to make a difference and try to preserve that bond with their mommy. She wouldn’t be there physically, but she would be there spiritually. I also didn’t want any other family to have to go through what we did as a family, so one year after dealing with our loss, I set up the Corliss Johnson Memorial Foundation to raise money for cancer research and to assist those fighting cancer. Her memory could live on through the foundation for my girls.
I had taken up backyard barbecuing and was starting to take it a little more seriously. Corliss was always my biggest fan, and we had plans for competing and eventually doing something with barbecue as an income. In 2005, I cooked two contests under the team name Corliss Johnson Memorial Foundation. In 2006, I changed the team name to cancersuckschicago.com. We donate profits to the foundation. The money that we can win at a contest isn’t going to make me rich or allow me to retire, but it can help others.
Jaan’s “Something from Nothing” Salad
Serves 8 to 10
Jaan told us that in the early 1990s food was scarce in Estonian supermarkets. He developed this recipe during his student days, when frugality was a necessity. He rediscovered it later, when his culinary career was beginning to blossom. We don’t know if Jaan’s success with this salad flows from luck or his outstanding culinary skills. Probably both, since more often than not “something from nothing” can yield a culinary dud. Feel free to do a little experimenting yourself, using what you have on hand, and maybe you’ll discover your own something from nothing.
2 pounds green cabbage
1 cup mayonnaise
2 teaspoons spicy Russian mustard
1 teaspoon salt
1 teaspoon sugar
8 ounces sharp white cheddar cheese, or any cheese you have on hand, grated
Cut the cabbage into workable-size chunks and grate or chop them into fine pieces. Place the cabbage in a large bowl.
In a small bowl, mix the mayonnaise, mustard, salt, and sugar. Add the dressing to the cabbage and toss to coat. Cover and refrigerate for at least 4 hours to let the seasonings work. Gently mix in the cheese just before serving.
BBQ Freaks Chayote and Mango Slaw
Serves 6 to 8
When you’re tired of the same old coleslaw, here’s a new one that will wow your guests.
The tropical flavors deliver a complementary contrast to any barbecue, including grilled hot dogs, but especially burgers, pulled pork, ribs, or steak. You can still keep your old standby slaw, especially for family gatherings to continue your traditions, but don’t pass this one up! If chayote is hard to find in your area, substitute jícama. They are both available in Latin markets.
DRESSING
1 tablespoon honey
1 teaspoon hot red pepper flakes
1⁄4 cup extra virgin olive oil
Juice of 2 limes
1⁄4 cup apple cider vinegar
SALAD
1 chayote, julienned
1⁄2 medium red onion, julienned
1 mango, peeled, pitted, and julienned
1 tomato, seeded and diced
1 tablespoon chopped fresh cilantro
Make the dressing: Whisk together all the ingredients in a small bowl and set aside.
Make the salad: Toss the ingredients together in a large bowl. Just before serving, pour on the dressing and toss to coat.
JOSE BENGOA, YOLANDA BOLIVAR, AND GABRIEL ANTUNEZ, BBQ FREAKS
Since 2006, we have been competing in championship barbecue competitions. Jose and Gabriel graduated from the French Culinary Institute, Yolanda from Johnson & Wales University. We came together because of our passion for food, music, and beer.
We started by accident, volunteering at the Jack Daniel’s Puerto Rico barbecue contest, representing the specialty food store where we work. The adrenaline rush and the challenge it provided gave us the best time of our lives. We came in second overall and were hooked. Since Puerto Rico has beautiful 80-degree weather year-round, we get a lot of practice. Our families may be tired of our obsession, but we keep perfecting our recipes anyway. They don’t seem to mind when they get to eat all the leftovers.
TOM AND MICHELE PERELKA, LO’-N-SLO’ BBQ
Watching the Food Network and jokingly saying “I can do that” turned into a competitive hobby. For my (Tom) fortieth birthday, my wife, Michele, bought me an inexpensive offset smoker. After several modifications, we were able to dial the cooker in and produce some good barbecue. Before deciding to compete, we attended a local competition and got to experience what competition barbecue was really all about (friendliness and helpfulness). Our first official contest and win was in 2006, when our team earned a fourth-place rib call. Lo’-N-Slo’ BBQ was hooked. From that first inexpensive smoker, to multiple smokers and trailers today, we haven’t looked back.
Since 2006 Lo’-N-Slo’ BBQ has earned 11 Grand Championships, 8 Reserve Grand Championships, 3 Grilling Grand Championships, and more than 200 top-ten category calls. Earning an invitation to the 2009 21st Annual Jack Daniel’s World Championship Invitational earned us a second-place finish in the Cook’s Choice category; then our 2010 invitation earned us a first-place Cook’s Choice with a Perfect 180 Score. In 2011, we took home the PA State Cup. Our wins prove that not only are we champions of the four main Kansas City Barbeque Society categories but our team is also diverse in all food categories. Living by Gordon Ramsay’s statement—“Be the best or go home; nobody ever talks about the second best dish they’ve ever tasted”—motivates us to excel in every contest. Ask our competitors—they will tell you!
Lo’-N-Slo’ Grilled Asparagus
Serves 4 to 6
Although Lo’-N-Slo’ gave us this recipe to go with their meat loaf and garlic mashed potatoes, it is so delicious and goes so well with many other main courses that we put it in the sides chapter. Here’s proof again that simple and easy is not to be ignored.
1 pound asparagus
1⁄2 cup olive oil
Salt and freshly ground black pepper
Rinse the asparagus spears and trim off the root ends. Place in a zipper bag. Add the olive oil and season with salt and pepper. Seal the bag tightly, then shake to completely coat the asparagus. Let rest for 10 minutes.
Prepare a grill to cook over direct heat.
Remove the asparagus from the bag and place it directly on the grill grates or on a grill pan over the hot coals. Cook for 2 minutes, then turn and cook for 2 minutes more, or until done but still a little crunchy. Do not overcook. Asparagus gets mushy and loses its bright green color when overcooked.
Gaelic Gourmet CAM Onion Bread Pudding
Serves 6
Carolyn Wells, Amy Winn, and Marty Lynch collaborated on this recipe years ago, adapting it from a Rick Browne recipe for onion pudding. Add a little of this and a little of that, taste it, and try again, until finally it’s perfect! What to call it? Why not C for Carolyn, A for Amy, and M for Marty. Another star recipe was born. We’ve enjoyed this at contests and backyard barbecues ever since the CAM crew gave us the recipe. It is so rich with bread, cheese, eggs, and a pitmasterful balance of seasonings that we could make a meal of it—and have been known to do so.
8 tablespoons (1 stick) butter
1 tablespoon olive oil
8 cups thinly sliced Vidalia or Texas sweet onions
1⁄4 cup dry vermouth (optional)
1 clove garlic, crushed
6 cups French bread in 1-inch chunks
6 cups grated Emmenthaler or Swiss cheese
3 eggs
11⁄2 cups half-and-half
1 teaspoon sea salt or kosher salt
Freshly ground black pepper
Preheat a gas grill to 400° to 500°F or a charcoal grill until hot. Melt half of the butter with the olive oil in a cast-iron skillet on the grill. Add the onions, cover the skillet, and move it to a cooler zone to simmer for 15 minutes.
Uncover the skillet, move it to a medium-heat zone, and stir occasionally until the onions caramelize, about 20 minutes. Add the vermouth, if using, and garlic and continue heating until the liquid evaporates, stirring constantly for 10 to 15 minutes. Remove the onion mixture from the skillet and transfer it to a large bowl.
Clean the skillet, then spray the sides and bottom with nonstick cooking spray. Add the bread and toast, stirring well to brown all sides. Spread the onion mixture in the pan. Melt the remaining butter and pour it over the bread and onion mixture. Sprinkle the cheese on top.
In a medium bowl, lightly beat the eggs and add the half-and-half and salt and pepper. Pour this over the bread, onion, and cheese mixture. Use a spatula to lift the bread to make sure the liquid is infused throughout. Place the skillet on the grill. Using the indirect heat method, cook for 30 to 40 minutes, until puffed and golden brown. When the pudding is done, remove it from the grill, cut it into large triangles, and serve.
Craig Whitson’s Cipolle Agrodolce
Makes 2 pounds
Craig Whitson, of Norway, sent us this Italian recipe for pickled onions. They are great served with grilled fish or meat. You could try them with Craig’s ElvisLaks or as an appetizer served with sourdough bread. Craig admits that he always steals a few extra from the bowl while nobody is looking.
2 pounds pearl onions or other small onions, peeled
11⁄2 cups dry red wine
1⁄2 cup water
1 cup red wine vinegar
2 bay leaves
Grated zest of 1 lemon
1⁄4 cup sugar
1⁄2 teaspoon salt
Place all the ingredients in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce becomes thick and syrupy, 1 to 11⁄2 hours. Watch carefully as the sauce thickens. A couple of minutes too long and it will burn.
Let cool in the pot. If desired, cover and refrigerate for 1 hour before serving.
Burnin’ Bob’s Butts N Bones Smoked Beans
Serves 25
Although their team name is Burnin’ Bob’s Butts N Bones, Bob and Donna Oldfield could also earn the title Butts N Beans for this outstanding Rocky Mountains bean recipe. The mix of beans, condiments, onion, bell pepper, meat, and spices, smoked for hours in a barbecue pit, makes one of the best side dishes you’ll ever taste east, west, north, or south of Pikes Peak!
7 pounds, more or less, navy beans cooked from scratch or canned pork and beans, drained and rinsed
1 cup packed brown sugar
1⁄2 cup ketchup
1⁄2 cup hot barbecue sauce
11⁄2 cups mild barbecue sauce
1⁄3 cup prepared mustard
1 medium red onion, diced and sautéed until soft
1⁄2 cup diced green bell pepper
2 teaspoons ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
2 teaspoons Tabasco or your favorite hot sauce
1 pound chopped smoked pork butt or brisket (such as Paul Schatte’s brisket, or Flyboy brisket)
Preheat your smoker to 250°F.
Combine all the ingredients in a heavy cast-iron or enamel 6-quart Dutch oven. Smoke, uncovered, for 3 hours, stirring every hour.
BOB AND DONNA OLDFIELD, BURNIN’ BOB’S BUTTS N BONES
Our first barbecue competition as the Butts N Bones team was in 2003 at the Frisco Colorado BBQ Challenge. We were inspired to form our team after sampling barbecue from some teams at a barbecue contest in Denver. Donna said, “I can do better than this.” So we bought a small offset smoker and proceeded to ruin about three hundred pounds of meat before we decided we were ready to compete.
We packed everything on a flatbed trailer and headed up the hill. It didn’t take long to realize we weren’t quite ready for competition cooking, but we made turn-ins and waited for results. We ended up 48th out of 54 teams but weren’t ready to give up.
Since that day, we have won a number of Grand Championships around the country and found a whole new family of great barbecue people. We are also doing competition cooking classes, with hopes of getting more people involved in barbecue—hopefully with fewer failures than we saw in our early days.
Paul Schatte’s Head Country II Pinto Beans Cilantro Style
Serves 20
We could eat beans every day, especially when Paul Schatte is the cook. Now, thanks to Paul, you can enjoy one of his masterpieces at your next backyard barbecue. Here he marries traditional barbecue beans ingredients with a surprise flavor: fresh cilantro. We love it!
4 (15-ounce) cans pinto beans
8 ounces chopped barbecued meat or sliced sausage (optional)
1 (16-ounce) can diced tomatoes
1 medium white onion, chopped
1 green bell pepper, cored, seeded, and chopped
1⁄3 cup pickled jalapeños
3 tablespoons Head Country All Purpose Championship Seasoning or your favorite seasoning
1 tablespoon ground cumin
1 tablespoon chili powder
1⁄2 cup chopped fresh cilantro
Preheat the oven to 350°F.
Drain most of the juice from the can of beans and pour the beans into a deep 9 by 12-inch aluminum pan (i.e., a half pan). Add the meat tomatoes, onion, green pepper, jalapeños, seasoning, cumin, and chili powder. Stir well to blend. Cover the pan with foil. Bake for 2 hours, until hot and bubbling. Right before serving, remove the foil and stir in the cilantro.
I have had the privilege of cooking barbecue for Garth Brooks, Roy Clark, the PGA tour when it came through Oklahoma, the governors’ convention when it was held in Oklahoma, and many others. When people come up to me and say that was the best barbecue they ever tasted, that makes me proud.
—Paul Schatte, Head Country II
Jamie K’s Hominy Casserole
Serves 6 to 8
Koz told us they can’t make enough of this. “It is so simple, but unbelievably delicious. People always rave about it and ask for more,” he told us. He credits Jamie with the recipe. If you think you don’t like hominy, you’d better try this casserole. We think you’ll be saying, “Except for Jamie’s casserole, I don’t care much for hominy.”
2 tablespoons butter
1 medium yellow onion, chopped
Dash of salt
Dash of freshly ground black pepper
Dash of garlic salt
1 (10.75-ounce) can cream of mushroom soup
1 (8-ounce) jar Cheez Whiz
1 (4-ounce) can green chiles
3 (15-ounce) cans hominy, drained
1 bag potato chips, crushed
Preheat a grill to 350°F for indirect cooking.
Melt the butter in a large skillet over medium heat. Add the onion and sauté until translucent, 3 to 5 minutes. Season with salt, pepper, and garlic salt. Stir in the cream of mushroom soup, Cheez Whiz, and chiles and cook until the mixture reaches a bare simmer. Place the hominy in a large aluminum pan or 6-quart cast-iron Dutch oven and pour the mixture over the hominy.
Cover the pan, place on the grill, close the lid, and cook for 30 to 45 minutes, or until hot and bubbling. Sprinkle the crushed potato chips over the top and cook, uncovered, for about 10 minutes more, or until the chips are toasted.
DARIAN AND JAMIE KHOSRAVI, KOSMO’S Q
One thing I am to a tee is a true competitor. When I found out that a BBQ competition was going to be held near our hometown, I could not resist the urge. I signed up and loaded the minivan and headed in. Competition BBQ was a mere bucket list item at the time, but after a tenth-place rib call and 48 hours of no sleep I was hooked!
4 Legs Up BBQ Not Yo’ Mama’s Mac and Cheese
Serves 8 to 10
Since mac and cheese is a classic American dish loved by all, there are many contenders for the best recipe. We have enjoyed many wannabes, and as an obligation to our readers we’ll try any new ones within reach. We’ll always rank this one up there with the best, however. Mama never put chiles in her mac and cheese. We’re glad Kelly and Roni did!
4 tablespoons (1⁄2 stick) butter
1⁄4 cup all-purpose flour
1 medium yellow onion, minced
1 (28-ounce) can chopped green chiles
4 cups whole milk
1 pound Velveeta, cut into small cubes
2 cups shredded Colby or Monterey Jack cheese
1 pound small pasta shells
Melt the butter in a 2-quart stockpot or Dutch oven over medium heat. Add the flour and cook for 2 minutes, stirring constantly. Add the onion and cook until tender, stirring frequently. Add the green chiles and cook until heated through. Add the milk and bring just to a boil.
Reduce the heat to a simmer, add the cubed Velveeta, and stir until melted. Add the shredded cheese 1 cup at a time until melted. Keep warm.
Heat a smoker or grill to 350°F.
Cook the pasta shells according to the package directions until just before they are al dente. Drain the pasta, add it to the cheese sauce, and mix well.
Pour the mac and cheese into a greased foil half pan (9 by 12 inches). Place it in the smoker or on the grill and cook for about 1 hour, or until bubbling.
Cruzen 2 Que Grilled Stuffed Potatoes
Serves 6
John and Peggy routinely serve these potatoes to contest guests and backyard barbecue guests. Friends count on it, and you can’t let friends down. Here’s another dish so rich in flavor and protein that we could eat several and call it a meal! They’re even better topped with bacon bits, diced jalapeños, sour cream, or your own favorite add-ons.
3 baking potatoes
Olive oil
DennyMikes Fintastic Savory Seafood Seasoning or Old Bay Seasoning
3 tablespoons butter
3 tablespoons sour cream
1⁄4 to 1⁄3 cup milk
2 tablespoons freshly grated Parmesan cheese
1 to 2 tablespoons chopped fresh chives (optional)
1 teaspoon garlic powder
Salt and freshly ground black pepper
Grated cheddar cheese, for serving
Paprika
Prepare a medium-hot to hot grill.
Scrub the potatoes, rub them with olive oil, and then season with DennyMikes Fintastic or Old Bay seasoning. Wrap the potatoes in foil and grill, covered, for 1 hour, turning after 30 minutes so the skins don’t burn. Leave the grill on.
Remove the potatoes from the foil, cut them in half, scoop out the flesh, and place in a large mixing bowl. Set the potato skins aside. Mash the potatoes with the butter. With a mixer on medium speed, beat the potatoes. Add the sour cream and then enough milk to form a mashed potato consistency. Add the Parmesan cheese, chives, if using, garlic powder, and salt and pepper to taste.
Stuff the potatoes back into the skins. Top with cheddar cheese, then sprinkle with paprika. Place them back on the grill (either directly on the grate or in an aluminum pan) and cook until heated through and the cheese melts, 15 to 20 minutes.
JOHN AND PEGGY VANDERCRUYSSEN, CRUZEN 2 QUE
I have been grilling and smoking food for many years. About 8 years ago I attended a barbecue competition with a friend in New Holland, Pennsylvania, and was hooked! After competing for 3 years, sleeping in my truck, and towing my grill, we bought an RV, and now the entire family goes, along with our Newfoundland dog and two Bengal cats! We have traveled as far north as Maine for a competition and as far south as Georgia—having a blast!
Lo’-N-Slo’ Roasted Garlic Twice-Baked Potatoes
Serves 6
For all of you who like garlic, this is what we call down-home cookin’! Roasted garlic, butter, sour cream, and Parmesan cheese make these potatoes exceptionally delicious. Lo’-N-Slo’ serves these on the side with the team’s meat loaf and Grilled Asparagus, but you’ll find that it pairs well with almost any backyard barbecue fare. Now and then we add some pulled pork or burnt ends to make it a meal in itself.
1 head garlic
Olive oil, for drizzling
Salt and freshly ground black pepper
6 medium baking potatoes
8 tablespoons (1 stick) butter
1 cup sour cream
2 to 3 tablespoons milk, or as needed
Salt and freshly ground black pepper
Shredded Parmesan cheese, for topping
Prepare a hot grill for indirect cooking or preheat the oven to 350°F.
Make the roasted garlic: Cut 1⁄4 to 1⁄2 inch off the top of the head of garlic. Place the garlic on a piece of foil large enough to wrap around the entire head. Drizzle the olive oil over the cut end and season with salt and pepper. Wrap tightly in foil. Place on the grill, opposite the coals, close the lid, and roast for 30 to 40 minutes. If using the oven, bake for 30 minutes.
Prepare the potatoes: Scrub the potatoes under cold water and pat them dry. Use a fork to poke holes in the potatoes, then place them, unwrapped, on the grill opposite the coals. Cook for 45 to 60 minutes, turning every 10 minutes. The potatoes can also be baked in a 350°F oven for the same amount of time. If you’re pressed for time, you can put the potatoes in the microwave for 2 to 3 minutes and then wrap and grill them for 20 to 30 minutes. Leave the grill on.
Remove the potatoes from the grill and let cool for 10 minutes so they are easier to handle. Meanwhile, heat the butter, sour cream, and milk in a saucepan over low heat, just to take the chill off. Halve the potatoes lengthwise, then scoop out the centers, leaving 1⁄8 inch on the skin. Place the scooped-out potatoes in a medium bowl. Separate the garlic cloves and squeeze the roasted garlic from the skins into the bowl. Lightly mix the potatoes and garlic, then place the mixture in a ricer and rice into another bowl. Pour the heated milk mixture over the riced potatoes and mix. Season with salt and pepper.
Scoop the potato mixture into the reserved potato skins and top with Parmesan cheese. Put the filled skins back on the grill opposite the coals. Cover and cook for 5 minutes.
KCass American Royal Potato Salad
Serves 6 to 8
There’s potato salad, and then there’s POTATO SALAD!!! This one from Rich and Bunny Tuttle, of KCass BBQ Team, pays tribute to the American Royal Barbecue, the World Series of Barbecue. We guarantee that this one is good enough to measure up to the title.
8 Yukon Gold potatoes, cut into 1⁄2-inch cubes
1 (10-ounce) Kraft Philadelphia Savory Garlic Cooking Creme
1 (10.75-ounce) can cream of celery soup
11⁄2 pounds Velveeta, cut into small cubes
1 (5-ounce) container Athenos blue cheese crumbles
1⁄2 cup shredded pepper Jack cheese
1⁄2 cup shredded Colby cheese
1⁄4 cup shredded Parmesan cheese
2 tablespoons Golden Toad Prime Steak Rub or your favorite rub
1 teaspoon Crystal Hot Sauce (not Tabasco)
1 teaspoon of your favorite steak sauce
1⁄4 to 1⁄2 cup milk
Panko breadcrumbs, for topping
Boil the potatoes until al dente, then throw in cold water to stop the cooking process. Drain and set aside.
Preheat the oven to 350°F.
Combine the cooking creme, soup, Velveeta, all the cheeses, the rub, hot sauce, and steak sauce in the top of a double boiler over medium heat. Cook until the cheeses are melted, stirring often, 15 to 20 minutes. Add enough milk to thin the mixture (it usually needs all of it).
Place the potatoes in a greased 9 by 13-inch baking dish. Pour the cheesy mixture over the cooled potatoes, sprinkle with panko, and bake for 20 to 30 minutes, or until hot and bubbling.
Preheat the broiler and place the dish under it for a few minutes to brown the panko. Serve hot.
