Meat and Potatoes

by zydecopaws on August 9, 2010

In case anyone was wondering, I’ve been on my own the past couple of weeks while SWMBO and the kids are off on their annual visit to Auntie and theme parks. This might explain the off-the-wall, experimental, and other strange behavior here lately as there isn’t anyone around to keep me in line other than the dog, and she is more like a willing participant in the misbehavior than a sanity check on my sensibilities. So there has been a lot of MOINK, a CrockaQue sighting, road trips with Bubba Ho-Keg, and a host of other unusual behavior.

Comparatively speaking, tonight’s mischief was pretty tame. We begin with a potato concoction made from sliced gold potatoes mixed with EVOO, minced garlic, salt, and pepper and placed in a foil pan.

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You’re probably wondering what that block of jalapeno and peppadew cheddar cheese is doing in the picture; it was waiting its turn to go in the food processor to be shredded and added to the taters.

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It should be noted that I did not use the entire block of cheese on the taters, but only a hunk off the end. The whole thing was then covered with a layer of foil and placed on Bubba Ho-Keg directly over a 450°F fire.

To offset all that cheese, I pulled out some more of those fresh green beans, and with the exception of the butter, fixed up another batch like last night’s, which were wrapped up and throw on the grill next to the taters.

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I mentioned there would be meat in the post title, and meat there was. A Santa Maria style tri-tip roast rubbed with a mixture of salt, pepper, and Cajun seasoning mix joined the taters and veggies on the grill for about 40 minutes. Just for good measure, I also threw on a couple more of those donut peaches brushed with blackberry honey the last 5 minutes of the cook.

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The taters came out looking and smelling great, although I noticed a lot of crispy char around the edges. It didn’t harm the flavor, but it didn’t do the pan any favors either. Next time I cook these (and there will be a next time) I’ll wait until later in the cooking process to add the cheese.

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The combination of the food made for a good looking plate that was reasonably healthy and extremely satisfying. This particular combination of flavors is one that I will be doing again, and suspect it will be soon after the rest of the family returns.

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For dessert I scraped the tater crust out of the foil pan. It turned out to be very crunchy and wasn’t burnt to a crisp, and although it was a little black in places it was surprisingly tasty. I still couldn’t save that poor foil pan though…

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