SMOKED SPUDS
SMOKED SPUDS
1 pound Yukon Gold potatoes, parboiled and peeled (500g)
Olive oil for brushing potatoes
¼ teaspoon freshly ground black pepper (1.25 ml)
¼ teaspoon salt (1.5ml)
2 tablespoons of rosemary, chopped (30ml)
3 handfuls of hickory wood chips
Place 2 cups of the wood chips in water and soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.
Parboil the potatoes by dropping them (whole and with skin on) into a pot of boiling water. Boil the potatoes for approx. 5-7 minutes. They should be cooked only part of the way so they can be finished on the barbecue. Drain and run cold water over the potatoes to cool them down. Peel the potatoes.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220°F/110°C. Place one smoke pouch on one side of the grill, close the lid and wait for smoke.
Rub Olive oil on the potatoes evenly. Season with rosemary, salt and pepper. Oil the grill, place the potatoes in the centre of the grill and close the lid. Smoke for 30 minutes.
Remove potatoes from the grill and cut into quarters. Drizzle with olive oil and season with salt and pepper. Preheat the barbecue to medium-low heat 325°F/160°C.
Grill the potatoes over direct heat for about 4 minutes per side.
Yield: 4 servings
1 pound Yukon Gold potatoes, parboiled and peeled (500g)
Olive oil for brushing potatoes
¼ teaspoon freshly ground black pepper (1.25 ml)
¼ teaspoon salt (1.5ml)
2 tablespoons of rosemary, chopped (30ml)
3 handfuls of hickory wood chips
Place 2 cups of the wood chips in water and soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminium foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the meat.
Parboil the potatoes by dropping them (whole and with skin on) into a pot of boiling water. Boil the potatoes for approx. 5-7 minutes. They should be cooked only part of the way so they can be finished on the barbecue. Drain and run cold water over the potatoes to cool them down. Peel the potatoes.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220°F/110°C. Place one smoke pouch on one side of the grill, close the lid and wait for smoke.
Rub Olive oil on the potatoes evenly. Season with rosemary, salt and pepper. Oil the grill, place the potatoes in the centre of the grill and close the lid. Smoke for 30 minutes.
Remove potatoes from the grill and cut into quarters. Drizzle with olive oil and season with salt and pepper. Preheat the barbecue to medium-low heat 325°F/160°C.
Grill the potatoes over direct heat for about 4 minutes per side.
Yield: 4 servings
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