Now I'm a meat and tater kind a guy but I came upon this recipe a while back and tried it. Take ya some tomaters and cut in half or thirds, season with garlic powder, salt and pepper to taste. Top it with a good helpin of sour cream and smother with shreaded chedar cheese.When the main course of meat is done, throw them on with a chunk of hickory in the fire box and smoke for about 30 minutes give or take, until the cheese is melted and the tomaters are tender but not mushy.Goes great with salmon. Use a foil pan. First time I cooked them had to arm wrestle the Mrs. for the last one. Think I can take er next time.....
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