The trick is to smoke the meat and not make the meat smoke
OUTDOOR CAST-IRON POTATOES GALETTE:
Date:May 13, 2014 Favorite:Veggies 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 Russet potatoes were washed, peeled and sliced into 1/8” thick slices using a mandoline slicer
The sliced potatoes were washed, strained and dried.
The seasonings to be mixed in with the potatoes were: love oil, salt, pepper, thyme & chopped garlic.
The dried potatoes were palsied in a large bowl and tossed with the other seasonings.
The seasoned potato slices were fanned out in layers in a 10” cast iron frying pan which had been smeared all over with room temperature butter.
I tried to simulate the direct indirect setup in the recipe using the Adjustable Rig with the oval stone at Level 1.5, sliding D-grid at Level 3 for the high heat portions and the Rig Extender & D-Grid for indirect.
After the initial 10 minutes down low the frying pan was moved up onto the D-Grid on the Rig Extender up in the dome. It cooked here for 20 minutes.
The pan was removed and covered with foil that was pushed down to help compress the potatoes. The foil was crimped and sealed around the perimeter of the pan.
The pan cooked with the foil on for 20 minutes, plus an additional 10 to complete cooking. The pan was placed back on the Egg down low over direct flame. This was supposed to help release the potatoes.
The potatoes were not all released by the high heat final sear as I was about to find out moments after this photo was taken.
Lining the bottom of the skillet with a round-shaped piece of aluminum foil helped the potatoes release. The potatoes were sliced like a pie and served in wedge shaped pieces.
These potatoes were simple in terms of seasoning, but had rich flavor and were a big hit. I was asked to make them again the following week.
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This recipe looked really tasty on paper and was simple enough, but presented some difficulties on a Large Big Green Egg. At times the pan was cooked over direct heat and at others indirect. I do have a Half Moon Raised Grid I could use for direct indirect, but I wasn't sure if the frying pan would fit. I tried doing a setup on the AR that I think may need some tweaking. The potatoes turned out excellent, but I did have the sticking problem the high heat sear at the end was intended to solve. I will let the pictures tell the story, but the bottom line here was while they weren't as pretty as they might have been but they tasted excellent. No one commented about the appearance because they didn't know how they were supposed to look. Based on the taste I was asked to make them again next week.