Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery. All you need is a few spices out of the pantry and in no time you have perfect potatoes with a hint of garlic, a hint of smoke, and just a nice subtle spiciness to offset some of the potato sweetness.
You can use this recipe for grilled baby potatoes for just about any grilled vegetable, from broccoli to cauliflower to asparagus. You can skip partially cooking smaller vegetables in the microwave since they will grill quickly. Just check that they are nice and tender before removing from the grill.
Grilled baby potatoes are one of my favorite grilled side dishes. The potatoes come out tender in the middle, with just a slight crust on the outside. For me, yellow potatoes are the best since they also taste a bit buttery.
Kosmo’s Q makes some seriously good wing dusts. I picked up a few packets, including their Kickin’ Cajun. Sure, I made great wings with it. And then I made these easy grilled Cajun shrimp. And they were crazy good! And danged spicy, too! Good thing I had some chilled cocktail sauce on the side for dippin’. The combination made for a fantastic easy dinner that I’ll make again.
Kosmo’s Q Kickin’ Cajun wing dust isn’t messin’ around, so I suggest you taste a bit first to see just how much you want to put on your shrimp. You can always add more but you can’t take it away. Well, not easily at least. It’s mighty tasty stuff, it’s not just about the heat. I found it to be quite enjoyable with a nice spicy kick!
Wow. These twice baked planked potatoes were absolutely amazing. The mashed potato recipe is fantastic by itself (I’ll make them for Thanksgiving!). The added step of then baking them on a cedar plank on the grill adds a subtle yet unbelievably good flavor. The outsides get the slightest crust, the insides stay incredibly light and fluffy and moist. These are the best potatoes… ever!
I went light on the char on my cedar plank the first time I made twice baked planked potatoes. I really wanted the potatoes to be the star of the show, and they were. You can char the plank more before adding the potatoes if you want a stronger cedar flavor and aroma. You can also use a different wood, such as hickory for a completely different tastee experience.
2tablespoonsfresh rosemaryminced, or substitute 1 teaspoon dried
1cedar planksoaked in water for 1 hour
Fill a medium pot fitted with a steaming basket with a few inches of water. Place over high heat and bring to a boil.
Scrub the potatoes and chop into 1/2" cubes, leaving the skin on if desired. Transfer to the steaming pot and cover.
Steam the potatoes for 10-15 minutes or until tender when poked with a fork.
Drain the potatoes in a colander. Empty the water from the pot and wipe dry. Return to the stove but turn off the burner.
Add the butter to the pot and let it start softening. Then add the potatoes.
Use a potato masher to mash the potatoes while adding the milk. Don't add all of the milk unless you need it. Add just enough to get them the consistency you are looking for. A thicker mashed potato will stay on the cedar plank. A thinner mashed potato will have a tendency to run off the plank, so aim for a thicker version.
Stir in the sour cream, garlic and rosemary.
Fire up your grill for indirect cooking at 350 F. Note: If you prefer, char the plank over direct heat first.
Mound the potatoes onto the plank and add the cheese and green onion. Grill for 20 minutes or until the cheese is melted and the potatoes are hot.
Note: If you are using refrigerated potatoes, heat them for 10 minutes on the plank without the cheese and green onion first. Then, add the cheese and onion and heat another 20 minutes.
I found these potatoes to be best when made the day before. Then, the next stay, just spoon them onto the plank, add the cheese and onion, and heat on the grill.
One of my favorite things to make on my Char-Broil Big Easy is split chicken breasts. I buy the chicken on sale, and stock up big. A few bottles of store-bought marinade, a little time, and I’ve got great tasting, tender, moist chicken. I usually cut the meat from the bone and save it for topping salads. Perfect.
This time I grabbed Rib Rack’s Chicken marinade. They claim it’s the “perfect blend of onions, garlic, apples, citrus and spices” and by golly, they’re right. The marinade made for delicious chicken. I let the chicken marinate for about 4 hours. I tend to not marinate as long when the marinade contains citrus. Four hours turned out to be the perfect amount of time.
The Rib Rack chicken marinade does contain sugar, so you’ll want to keep an eye on your chicken as it cooks in the Big Easy. High temperatures and sugar don’t usually go well together. You can end up with a pretty good crisp on your chicken, though mine just started to get dark right as the chicken was done. Perfect.
I’ve made my share of stuffed mushrooms. All sorts of different ingredients have found their way into my mushrooms. But never artichokes. These bacon-wrapped mushrooms with artichokes are divine. They’re different and they’re highly addicting. Pearl onions? In a mushroom? Brilliant!
If you can’t find fresh pearl onions (I was surprised that I did), you can get away with frozen (thawed) ones. Or you can just add a bit of chopped white onion. The onion does add a nice contrast to the creamy artichokes and bacon. I wouldn’t skip adding some sort of onion. You’ll love bacon-wrapped mushrooms with artichokes just as much as we did!
Fire up your grill for indirect cooking. You're aiming for around 350 F. You can also make these in an oven preheated to 350 F.
Remove the stems from the mushrooms. Using a spoon, carefully scrape out the gills. Do not puncture the sides of the mushrooms. You want to create a cavity for the filling.
Finely dice the artichoke hearts. Place in a bowl and stir in the olive oil, chile powder and cayenne.
Fill each mushroom with the artichoke mix so that's it's just even with the edges of the mushroom.
Cut off the ends of the pearl onions and remove the skin. I found it easer to just use my fingers to do this, but a small sharp knife will work also.
Gently push each onion into the stuffed mushrooms, leaving about half of the onion exposed. Sprinkle with the garlic salt.
Wrap each mushroom in a piece of bacon. Depending on the size of your mushrooms you may want to use slightly less than an entire piece of bacon. You want just enough of the bacon to overlap that you can stick a toothpick through it to secure it to the mushroom.
Take a sharp knife and make 4 small slices in the bacon above each mushroom. You're going to make a '+' sign. Don't skip this step, it makes for a better presentation in the end as the bacon will better form around the mushrooms instead of pulling away from them.
Sprinkle each stuffed mushroom with plenty of pepper and place on the grill or in the oven.
Bake for 60-90 minutes or until the bacon is just starting to crisp up.
Put the mushrooms on an oiled broiler pan and into a preheated 350º oven. Bake for approximately 90 minutes, or until the bacon around each mushroom is just barely crisp.
Remove and let cool slightly before removing the toothpicks and serving.
I was wandering around the produce section of our local grocery store when I came across the Brussels sprouts. There they sat, on sale, beckoning me. Normally I’d roast them or sous vide them or grill them, but this time I decided to try something new: pickling. It took no time at all to make a few jars of the sprouts. Unfortunately, because I have no patience, they then have to sit in the fridge for four or so days to get ‘happy;.
Pickled Brussels sprouts are delicious. They remind me a bit of cucumber pickles but with a much different texture. The insides are like tender cabbage. I find it hard to stop eating them. They’re great as a side snack or even chopped onto a pulled pork sandwich.