The trick is to smoke the meat and not make the meat smoke
GRILLED FINGERLING POTATOES
Date:September 02, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The Red Bliss & Yukon Gold Potatoes were parboiled for 10 minutes.
The parboiled potatoes were drained & then place in a pan & tossed with white wine several times while coming to room temperature.
The dressing for the potatoes used: white wine, mayo, whole grain mustard, kosher salt & black pepper.
The dressing is ready to mix.
The finished dressing was allowed to sit for 10 minutes, & then was teasted for seasoning.
The potatoes have been tossed with the dressing & have been placed in a Big Green Egg grill basket. The BGE grill basket is shaped for the large Egg & has a removeable handle.
The potatoes in the grill basket are on the grill & the handle has been removed.
The potatoes cooked for 5 minutes a side at 400 degrees.
The potatoes were served with NY Strip Steak with Horseradish sauce.
The potatoes were tasty with a soft interior & crispy skins.
These potatoes were a fairly quick prep & very quick cook & tated great for very little effort.
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This recipe from Williams-Sonoma’sOn the Grill was made to accompany some steak I was grilling. A second purpose was to try out my new Big Green Egg Grill Basket. It turns out none of my current grill baskets fir on my new Egg due to their size or lack of removable handles or both. This grill basket takes up a little under half of the grills width and the handle can be removed to get out of the way. The potatoes were parboiled so the cooking time on the grill was relatively short. The potatoes were tossed with a dressing before going on the grill. Once on the grill, they grilled for 5 minutes per side. The potatoes came out great -they had good flavor, soft interiors and crispy skins.