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

TWICE-COOKED POTATOES WITH WASABI

  Date: June 01, 2013
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One of two veggie dishes I was making from Weber's Charcoal Grilling this day to accompany some SMOKE-ROASTED LEG OF LAMB I took advantage of having two Eggs. I was using both Eggs at 400 degrees: One set up for direct grilling to cook the GRILLED ASPARAGUS w/ BALSAMIC SYRUP and the other indirect to cook the SMOKE-ROASTED LEG OF LAMB. This dish started out cooking the potatoes almost to completion using direct heat and then after they were stuffed they use indirect heat to finish. I put the potatoes on after the asparagus was done grilling and finished them on the indirect Egg after the lamb came off. I've made twice-grilled potatoes before & the thing that set these apart was the wasabi & also Dijon mustard. The wasabi paste proved difficult to find, so I substituted fresh horseradish 1:1. These potatoes were very tasty and had a bit of a zing, but weren't too spicy. I'll let the pictures tell the rest of the story.
Recipe Source:
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Wicked Good Burgers
Weber's Charcoal Grilling:
Twice Grilled Potatoes with Wasabi - Page 209
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grid
  • Disposable Foil Pan
  • Wicked Good Weekend Warrior Lump Charcoal