BBQ FAQ Section 15.5

 

15.5 Potatoes

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[How about a recipe for cooking potatoes on a grill?]

Robin Carr--

Grilled Cajun Potato Wedges

Amount

Measure Ingredient Preparation Method

3

large russet potatoes about 2 1/4 pounds

1/4

cup olive oil

2

cloves garlic minced

1

teaspoon salt

1

teaspoon paprika

1/2

teaspoon dried thyme leaves crushed

1/2

teaspoon dried oregano leaves crushed

1/4

teaspoon black pepper

1/8

teaspoon ground red pepper

2

cups mesquite chips

Prepare barbecue grill for direct cooking. Preheat oven to 425F.

To prepare potatoes, scrub under running water with stiff vegetable brush; rinse. Dry well and do not peel. Cut potatoes in half lengthwise with chef's knife; then cut each half lengthwise into 4 wedges. Place potatoes in large bowl. Add oil and garlic; toss to coat well. Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in small bowl. Sprinkle over potatoes, toss to coat well. Place potato wedges in single layer in shallow roasting pan. (Reserve remaining oil mixture left in large bowl.) Bake in oven for 20 minutes. Meanwhile, cover mesquite chips with cold water; soak 20 minutes. Drain mesquite chips; sprinkle over coals. Place potato wedges on their sides on grid. Grill potato wedges, on covered grill, over medium coals 15 to 20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once with tongs.

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[Got any real good potato salad recipes?]

Danny Gaulden—

Gaul Darn Delicious Tater Salad -- ala Rock

Amount

Measure Ingredient Preparation Method

2

pounds potatoes, boiled peeled, chopped to 1/2"

2

hard boiled eggs one per pound of potatoes

1

teaspoon salt

1/8

teaspoon black pepper

2

tablespoons sweet relish

1/2

ounce yellow mustard

2

ounce red peppers, pickled red cherry chopped

1/2

cup celery chopped

1/4

cup miracle whip + or depending on wetness of potatoes

1/2

ounce red onions chopped (optional)

Add all ingredients to large bowl or tub, and mix by hand. Chill over night and serve.

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BBQ FAQ Ver 1.0, 2.0 1997, 1998 William W. Wight. All rights reserved.

 

Thursday, November 25, 1999
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