and so I tried it
1) bag of red potatoes, skinned and cut them up
2) two CI skillets, one 10 1/4", one 8"
3) one 22.5" kettle, these are commonly available and come well recommended
4) bagged, tossed taters in EVOO and curry powder(!)
5) "positioned" taters in skillets, by far the hardest part of the operation
6) cut/chopped and fried up some summer sausage (beef)
7) dollops of coconut oil
8 ) sprinkled parsley and savory onto potatos
Setup has 2 firebricks in a gentle "V" arrangement creating a 1/3 heat zone. Skillets and oven thermo fit perfectly. Thermo says about 350 here, just after the oil melted down.
"action shot with G&T" Girl then says, "Daddy is that an old grill? Looks like you haven't cleaned it.
HEY DON'T YOU HAVE HOMEWORK TO DO WHILE I KEEP YOU ALIVE WITH FOOD??
I did soon add about 10 briquets because the grate temp seemed low initially (less than 200 degrees; damn those firebricks block heat!) Kettle solid at 300-325 degrees wide open for about 40-60 mins and then tasted a potato or two. Potatoes yummy; done; pulled off! No actual identifiable curry flavor but a good smoke from the Kingsford Hickory and other charcoal happening.
Topic: Just Potatoes ... (Read 3011 times)
