Black Iron Potatoes on the Grill
Originally posted Dec. 31, 2010 on old blog
Credit for the technique/recipe goes to www.bbqpitboys.com – recommend nosing around their web site if you haven’t already done so. They have a “fun” approach to outdoor grilling, using a traditional Weber kettle style grill and charcoal.
Once again, this dish calls for “Indirect Grilling” – This method positions the fire to one side or both ends of grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for emulating an oven or cooking thicker cuts of meat that need longer cooking like roasts and ribs.
Black Iron Potatoes on the Grill
Ingredients:
- 5 lb sack of Idaho golden potatoes, (“white rose” will do)
- 1 medium sized onion
- 2 cloves of garlic
- 1/2 stick of butter (or more to your taste)
- 2 cups shredded cheese
- about 8 slices of crumbled pre-fried bacon
Directions:
- 1st – ALWAYS pre-heat your iron – pre-heat the BBQ grill looking for about 400 degrees F, or better.
- Using a fair sized sauce pan or little skillet, start the butter heating. Rough chop the onion and fine slice the garlic and introduce into the butter – we are not trying to cook them, just heat everything up.
- Pack the bottom of a large cast iron skillet with one layer of the potatoes. You should use about 3 lbs or so of the sack. Pack it full, then using a paring knife, thin slice, (up to 1/4″) each potato right in the pan letting each slice remain upright. (See picture below). I recommend leaving the skins on the potatoes, but you can peel them if you just have to. 😉 (This is a good time to add a bit of salt/pepper to your taste).
- Pour your butter/onion/garlic sauce, covering the potatoes and place your skillet on the grill, setting it for indirect grilling. Cook for about an hour or so. You can check for doneness with a fork, the tops should be showing just a little golden brown coloration.
- Layer on most of the bacon, all of the cheese, then the rest of the bacon. Let it bake a few minutes more to let the cheese melt down into the dish.
Notes:
You can serve these with just about anything – I like to grill off a package of Hillshire Farms Hot Links to go with them. I also like to spread a little salsa fresca over mine. One of the best options is layering pre-cooked & crumbled bacon/cheese/bacon on top. 🙂
Unfortunately, all these photographs were lost:
- Potatoes sliced right in the pan then covered with butter sauce
- Almost an hour and almost ready for bacon/cheese/bacon layers
- Mission complete – a *very* substantial side dish
- Black Iron Potatoes with ham instead of bacon
- This time we served the potatoes with Jeff’s smoked ham