King of the Hill Beer-Infused BBQ Rub Steak-Loaded Baked Potato
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
2
Prep Time
15 minutes
Cook Time
75 minutes
We teamed up with Hulu to honor the return of one of the most beloved animated shows of all time the best way we know how—with beer, BBQ, and bold flavor.
It’s sweet-meets-smoky, perfect for everything from ribs to grilled corn to burgers. Whether you’re cooking for the whole neighborhood or just crackin’ a cold one with the boys, this one belongs in your spice rotation. And yes, resealable can lid comes included.
Chef Tony puts this versatile beer-infused blend to work with this easy recipe for a steak-loaded baked potato with all the fixins'. Full recipe below:
Author:Chef Tony Reed
Ingredients
-
2 Russet Potatoes Salt, enough to coat potato
-
2 Tbsp Olive Oil 1 cup Cheddar, Shredded
-
1/2 cup Bacon Bits
-
Sour Cream for garnish
-
Parsley or Chive for garnish
-
4 Tbsp Spiceology X King of the Hill Beer-Infused BBQ Rub
-
1 Steak, Sliced
Directions
Set your oven to 450 degrees.
Get your grill to 225 degrees.
Season your steak with olive oil and 3 Tbsp of Spiceology X King of the Hill Beer-Infused BBQ Rub and let rest at room temp for 30 minutes.
Coat potatoes evenly with olive oil and coat with salt heavily.
Place on a rack in a sheet tray and roast for 1 hour or until the potato reaches an internal temp of 212 degrees.
Place steak on the grill and grill until 100 degrees internal.
Now crank your grill up to 550-600 degrees and sear (1-2 minutes each side) until an internal temp of 127 degrees.
Remove and rest for 15 minutes.
Also remove the potatoes and rest for 5 minutes.
Slice open the potatoes down the middle to fan out. Fluff the potato out of the skin.
Season potatoes with Spiceology X King of the Hill Beer-Infused BBQ Rub (about 1 tsp).
Slice your steaks into strips and layer over the potato.
Top with cheese, bacon, sour cream and parsley and enjoy!
