INGREDIENTS:Breading: 6 oz. Zatarain’s corn flour 1 ½ cups self-rising flour ½ Tbsp. kosher salt ½ tsp. onion powder 3 Tbsp. BBQ rubBatter: 1 egg 1 cup buttermilk 1 Tbsp. BBQ spice 1 Tbsp. kosher salt ½ cup water 4 Idaho potatoes (80 count) DIRECTIONS:Smoke potatoes at 325°F for 1 hour, 15 minutes, or until cooked to internal temperature of 210°F. Cool in refrigerator. Slice cooked potatoes and trim point of wedge about halfway, runing lengthwise. Cut potato quarter lengthwise, creating a ...
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