Keep It Simple Stupid.
So often we get caught up in complex recipes with a million ingredients when some of the best things are simple to make with just a few.
Shrimp peeled and deveined. Swathed in butter and minced garlic.
A half a chimney of charcoal spread evenly on the bottom of the charcoal grate.
A turn or two and when the grill flares up from the dripping butter close it to snuff out the flames. Easy Peasy lemon Squeezy. 5 minutes prep time 5 minutes cook time.
Ingredients, 3 medium russet potatos, four thick cut strips of bacon, some shredded three cheese Mexican blend, canola oil, coarse salt, cracked black pepper, your favorite BBQ rub, sour cream and chopped scallions (optional).
First you select some medium sized russet potatos and pierce them with a fork about three times on opposing sides of the potato. Then toss ’em in the microwave for 3 and a half minutes to soften them up. Let them cool a bit so you can slice them into just under a quarter inch discs.
Coat with canola, peanut or olive oil, some coarse salt black pepper and if you have a little rub laying around give ’em a sprinkle of that too. If you use a cheap aluminum disposable pan you can use that to toss the potatos in the oil and seasonings and then put it aside for use after they crisp up on the grill.
Set up your charcoal in the middle of the kettle and get your coals glowing red before you arrange the potato discs on the outside perimeter of the grate so it is offset of the coals. I pretty much always use charcoal baskets so I can control where I want the charcoal. If cooking steaks I want high concentrated heat to sear so I’ll place my steaks directly over searing hot coals. But for this , we want the high heat to act as convection to crisp up the potato discs not burn them.
So after about 25-30 minutes offset along the perimeter of the grate they should be a golden crispy color like thick potato chips. You can also experiment with the thickness. I like a little beefier potato disc but you can make them thinner like chips.
Next take the pan that you tossed with the oil and seasonings and place the crisped up potato discs back in, it’s good if there’s a little residual oil in the bottom of the pan. Next cover with shredded Mexican cheese or really any kind of cheese you’d like, you can use cheddar or sprinkle some shaved Romano on there. Top with the bacon bits and close the lid for about five minutes to let that cheese melt in. After that you can serve with a side of sour cream, garnish with some chopped up scallions, the sky’s the limit. I cooked up some of Kate’s fantastic turkey burgers directly over the hot coals after spraying the grates with some non-stick spray while the potatos were in the aluminum pan offset the coals along side of the charcoal baskets.
I’m not inventing this, people all over the place do it. This is just a gentle reminder of how stupid easy it is to do and how great the results are.
You chop off the top part of a head of garlic. Pour on some EVOO. Grind some Atlantic Saltworks Flake Salt on there and grind in a little pepper too if you’d like. Wrap in foil. Place indirect on opposite side of grill from the coals. Let it rip for about an hour or when you see the heads are browned up a bit and the garlic head is soft when you squeeze it.
I suggest you get a loaf of your favorite bread and smear that shit all up on there and you’ll swear you died and went to heaven.