Have you ever found a recipe that immediately resonates with you, only to find that the ingredient and tool list is way beyond your reach? That’s what this guy was.
The original recipe sounded great, but I didn’t have a lot of the ingredients, no one here likes too much spice, and I’ve never even heard of a stovetop smoker. A whole lot of adjusting was in order. So I took the basis of the recipe, all the things that sounded great, and made my own version using what I had to make it great. Luckily, it worked and we all loved it and it mostly disappeared after the one meal.
But let’s get poppin.
Let’s start with the rub. I reduced the spice level and left out the Adobo because I thought we didn’t have any. I also reduced the amount by about 75% because there was SO MUCH in the original recipe. What did she do with all of it? Taste the rub as you go and adjust it. It’s not set in stone. It’s especially flexible if you like to spice it up because I took a lot of that out, but a hearty dose of cayenne would be great. Smoked salt would be heaven too.
Also, if you could watch your ingredients around your tea much more closely than I do then bonus.
There is also a double dose of bacon because not only is it crumbled in the salad but you fry up your potatoes in the grease too. It’s a pervasive flavor in this dish, so if you don’t want that just add the crumbled bacon. I cooked the potatoes before frying them, but you could simply fry them up in the grease if that floats your boat too.
So chop and cook your sweet potatoes. Add the bacon and dressing. Stir stir stir.
I like to add lots of fresh chives to mine because yum. Serve hot or cold because it’s good both ways.