Side Dish:

WISCONSIN CHEDDAR POTATO SALAD

T his is a very old family recipe from my early years living in America's Dairyland!

5 pounds    Red Skinned Potatoes, 3/4" dice

8 ounces    Cheddar Cheese, shredded

3 each       Hard Cooked Eggs, chopped

2 ounces    White Onions, finely chopped

4 TB.           Fresh Chives, minced

2 TB.          Salad Supreme, "McCormick's"®

1 tsp.          White Pepper, ground

2 tsp.          Season Salt

3 TB.           Pourable Mustard, "French's"®

3 cups          Mayonnaise, "Hellmann's"®

Cook the potatoes till just done, cool immediately. Put the potatoes into a large stainless bowl, combine all the ingredients with the cooled potatoes. Mix well, stirring to combine the salad very well. Cover and chill for at least 4 hours before serving.

Enjoy

Chef Richard

Educator of "Que"

New Things at Smoke N Fire!

I will be out at Smoke N fire, doing "live" demos on Most Saturdays and Some Sundays. We now have a "live" hook-up, so we feature Ask a Chef Day" Have questions about smoking, grilling, equipment tools or need some tips? Be sure to stop out and see what we have going on.

Jim's "Xtreme BBQ Show topics and recipes are demonstrated  on Saturday, giving you a chance to see, taste and take home the recipes and ingredients used to flavor some of Jim's favorite show recipes. 

They are always setup up in an easy to buy and take home bag with his recipe.

Stop out and see what is going on.

This past weekend was Thin Crust Pizzas, Smoked Ginger -Spicy Teriyaki Ribs and Sweet Heat & Spicy Cherry Sauce Ribs.

Good Stuff!

Chef Richard