The trick is to smoke the meat and not make the meat smoke

SOUTHWEST GRILLED RED POTATO SALAD WITH CHORIZO

  Date: March 23, 2014
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Info
I was looking for a grilled side dish to accompany the
RIB EYE STEAK SANDWICHES
from Weber's New Real Grilling that I was making this day. The steak sandwiches were a quick but concentrated cook, where everything happened in under 10 minutes with lots of turning, flipping etc. I couldn't make something where I needed to be actively keeping an eye on the second grill. It needed to be something where it was a long cook where I could pull it off the grill quickly, or where it was make ahead like this dish. The various veggies were grilled and combined with a dressing and were served at room temperature. This was a real tasty potato salad, with great flavor from the grilled veggies and spiciness from 2 sources. There was spiciness from the chorizzo and also from chili powders used in the dressing. Everyone loved the potato salad and took multiple servings. So if you need a relatively easy make ahead side dish, this fits the bill nicely.
Related Photo Entries:
Recipe Source:
Alt image
Meathead
Weber's New Real Grilling (eBook version):
Southwest Grilled Red Potato Salad with Chorizo - Page n/a
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE S-S Grill Grid
  • CGS Adjustable Rig
  • CGS AR Sliding Oval Grid
  • W-S Wire Mesh Grill Tray
  • Wicked Good Weekend Warrior Lump Charcoal