I moved this from a different thread Cookshack open forum.
I'm partial to the Texas BBQ rubs myself. I use the brisket blend on briskets, the wild on ribs and chicken, and the original on butts.
Bill Cannon also has a pretty good potato receipe using his rub. I've used it a few times (in smaller quantities) and it always gets good reviews. I usually go a lot heavier on the sour cream, but it's all a matter of taste.
BILL'S SURPRISE POTATOES
1 full size aluminum-serving pan – this will serve about 50 to 75 people
10 pounds of whole potatoes (I have used Idaho's, russets, and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
½ cup of Texas BBQ Rub
¼ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)
¼ cup of granulated garlic (use this to your flavor liking)
Alt. Ingredient – your choice of chopped meat (brisket, butt, sausage)
First cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes.
In a large pot, boil the potatoes. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan.
While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, Texas BBQ Rub, and the granulated garlic and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2 hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit.