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

BROWN SUGAR-RUM GRILLED SWEET POTATOES

  Date: April 04, 2014
  Favorite: Veggies
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This was the first recipe I made from Bobby Flay's Barbecue Addiction was a surprisingly good recipe for what were essentially sweet potato steak fries. The sweet potatoes were parboiled, dried and quartered into large wedges. While the sweet potatoes were parboiling a glaze was made by mixing butter and brown sugar plus rum and reducing it to half its original volume. Some additional herbs and spices were mixed in to make the finished glaze. The sweet potato wedges were direct grilled for several minutes on the two fleshy sides. To finish they were grilled for another minute after being brushed with the glaze. When the sweet potatoes were plated they were brushed again with the glaze. The finished sweet potatoes had an interesting texture. They were a bit crispy on the outside from the glaze and soft and fleshy on the inside. The glaze added to the wonderful flavor of sweet potatoes. These were a great pairing with SMOKED PORK STEAKS I made this day.
Related Photo Entries:
Recipe Source:
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The Kamado Grill Cookbook
Bobby Flay's Barbecue Addiction:
Barbecue-Stuffed Baked Potatoes - Page 140
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • SR 19" Locking Tongs
  • SR Fish Spatula
  • Wicked Good Weekend Warrior Lump Charcoal