The trick is to smoke the meat and not make the meat smoke
NEW POTATOES WITH OLD BAY & DILL
Date:Frebruary 14, 2015 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 recipe called for new potatoes (I used red and regular), cubed butter, thyme, dill and water. I used a foil pan covered in foil in lieu a pouch from 2 sheets of foil. I used a foil filler as seen.
The packet is on the Egg where it cooked indirectly for about 90 minutes.
The potatoes were removed from the foil pan and were plated and topped with some more dill sprigs and fleur de sel.
The potatoes had a tasty, slightly crispy skin and were soft and tender on the inside.
The potatoes paired nicely with the Chuck Roast Crusted with Garlic Salt & Coffee I made this day.
These potatoes were excellent and proved to be almost as big a hit as the Chuck Roast.
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This is Adam Perry Lang’s take on a foil potato packet from his cookbook SERIOUS BARBECUE. As his recipes go it was very simple, but very tasty. Everyone loved these and I had none left at the end of the meal