| |
Barbecue | |
| 1 1/2 tablespoons olive oil, plus more for oiling the grill grates 2 pounds Yukon gold potatoes 1 teaspoon garlic salt 1/4 teaspoon black pepper 1/4 cup mayonnaise 1/4 cup KC-Style Chipotle BBQ Sauce 1 tablespoon juice from a jar of pickled jalapenos (see Cook's Note) 1/2 pound cooked and crumbled bacon 1/2 cup chopped celery 1/4 cup sliced green onions (set a few aside for garnishing the top) KC Style Barbeque Sauce Recipe Click Here | |
| Preheat a grill to 400 degrees F using indirect heat. Oil the grill grates. Cut the potatoes into 1-inch chunks and add to a bowl with the olive oil, garlic salt and pepper. Toss to coat. Place the potatoes directly on the oiled cooking grates (if needed, use a grill basket so the potatoes don't fall through). Cook, turning as needed, until done, about 30 minutes. In a mixing bowl combine the mayonnaise, KC-Style Chipotle BBQ Sauce and jalapeno juice. Gently fold in the warm potatoes, bacon, celery and green onions. Garnish with a couple slices of green onion on top and serve immediately. | |
Unrated | |
Sort