Potatoes: The Go-To Potato Dish - Roasted Fingerling Potatoes

Meat and potatoes, the ultimate protein and starch. Here's a really easy and delicious recipe that is v ery hard to mess up.

INGREDIENTS: 

1/2 pound fingerling, golden potatoes.
salt
pepper
olive oil

I like to use the small, fingerling, golden potatoes that I can buy for about two dollars a pound in my area. They are forgiving if you leave them cooking too long...they won't turn to mush like other potato varieties will.

Cut the potatoes into small, bite size portions. Depending on the potatoes you buy, that might be in half, thirds, or even quarters.

Put into a leak-proof plastic bag (I save bread bags for this this reason), put in a quarter teaspoon of salt and a couple of shakes of pepper. Twist the end of the bag closed and shake vigorously to distribute evenly. Put in half a teaspoon of olive oil, twist and shake again.

Dump out onto a sheet of foil paper and close the foil around the potatoes.

On the barbecue or in the oven (300 deg.), cook at lease 20 minutes before you start to cook anything else. Leave on the grill, on indirect heat but close to the coals while you cook everything else...about another 20 minutes.

Once everything else is done, then remove the potatoes and serve.

Darryl
Copyright 2015 - Darryl Musick
All Rights Reserved

DINNER: Smoked Pork Ribs

I was looking in our freezer for something to cook this weekend and found a rack of ribs.

Let's give it a try.

While I have a smoker, it works much better on large volumes of meat. I've been wanting to try a small scale cook on my Weber kettle grill.

This starts a day before you cook, put the ribs in a sealable bowl.  I cut this rack in two to fit in the bowl. Fill with pineapple juice, fortified with two tablespoons of kosher salt. This will make a nice, marinating brine. Seal up and put in the refrigerator overnight.

Take 4 cups of wood chips (we're using mesquite), put in a bucket, fill with water, and let soak overnight.

The next day, drain off the brine, sprinkle some sale and pepper on the ribs, and cover with a nice rub. Massage it in with your fingers on both sides.

On the grill, I'm using a 'slow fuse' method of burning the coals.  I put a broken ring of charcoal around the edge of the grill, drain the water off of the wood chips, sprinkle them on top of the briquettes, then light just one end.  This will let the coals burn slow, steady, and at a low temperature.

The ribs go in the middle for indirect heat.  Cover and let cook. 

This slab took four hours to be done.

Darryl
Copyright 2016 - Darryl Musick 
All Rights Reserved