Archive for August 1st, 2012

The flavor of Buffalo chicken wings is even better on potatoes. These are grilled simply and then tossed with hot sauce and butter. They can be scattered with blue cheese, if you like. We suggest you serve them with burgers (anything but Buffalo wings; yes, you can get too much of a good thing).

TIMING
Prep: 3 minutes
Grill: 18 minutes.

BBQ TOOLS AND EQUIPMENT
– Grill screen or large grill skillet
– Long-handled spatula.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds russet potatoes, cut into wedges
1 tablespoon canola oil
Oil for coating grill screen
2 tablespoons butter, melted
3 tablespoons mild hot sauce such as Durkee Red Hot
2 ounces blue cheese, crumbled (optional).

DIRECTIONS
1. Heat the grill as directed.
2. Toss the potatoes with the 1 tablespoon oil until coated.
3. Put the grill screen on the grill and coat it with oil. Cover and heat for a minute. Add the potatoes and spread them out, leaving space between the pieces. Cover and cook for about 18 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.
4. Mix the butter and hot sauce in a serving bowl. Toss the potatoes in the sauce and serve. Scatter the blue cheese over the top while still warm, if desired.

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