Grilled French Fries

We received a bunch of potatoes in our recent farmer's market basket.  This was a great use for extra potatoes and they tasted great.  If something tastes good when you cook it inside it has to be even better on the grill.

Ingredients:
2 to 3 large potatoes
Coarse Salt
3 tablespoons extra virgin olive oil
2 cloves minced garlic
2 tablespoons chopped dill
1 teaspoon fresh black pepper

Scrub the potatoes.  Cut each one into 1/2" thick slices.  Place in a pot with cold salted water to cover and bring to a boil over high heat.  Cook the potatoes until just tender, 4 to 6 minutes.  Drain the potatoes in a colander, rinse under cold water then drain again.

Blot the potatoes dry with a paper towel and place in a bowl.  Toss the potatoes with the olive oil.  Add the garlic, dill and pepper.  Taste for seasoning, adding more pepper and lots of salt then toss again.

Preheat the grill to medium high, direct. 

Lay the potato slices on the oiled grate.  Grill the potatoes until nicely browned on both sides.  They should be crisp on the outside and tender inside, 4 to 6 minutes per side.

 

Barbecue Beef

I was born in North Carolina so pulled pork is still my favorite, but this is definitely a close second.  The leftovers the next day were even better.

Ingredients:
2 boneless rump or chuck roasts (3-4 pounds each)  I used one of each this time around
2-3 tablespoons barbecue rub
1 14 1/2 ounce can diced tomatoes
1 12 ounce bottle of beer
1/2 cup barbecue sauce
1 medium onion, chopped
3 cloves garlic, crushed

Dust the roasts heavily with the rub. Use your hands to work it into all the sides.

Set the BGE up for an indirect cook for at 250° with a drip pan under the meat.  Set the BGE up with an inverted plate setter to diffuse the heat, a trivet on the plate setter. Pour the beer into the roaster pan.

Add some pecan wood chunks for smoke and smoke the roasts for about 3 hours, or until they reach 160°.

Remove the roasts and place in a large Dutch oven. Deglaze the roasts with a little water to loosen up all the brown bits. Pour the pan sauce over the meat. Add the tomatoes, onion, garlic, barbecue sauce, and enough water to come half way up the roasts.

 

Put the lid on the Dutch oven and move to the grill. Cook for an hour at 250°. Remove the lid and

flip the meat over in the Dutch oven. Cook for another hour with the Dutch oven lid off.

 

After an hour, check the roasts for doneness. They should be 200° and have started to fall apart. Remove the Dutch oven from the grill. Cut or pull the meat apart into serving sizes. Serve as a main dish, or atop a crusty French roll as a sandwich. Top with additional barbecue sauce if desired.