Hickory Smoked Steak Fries

Photo: Ken & Patti Fisher

Ingredients

Big fries need big potatoes

What ever seasoning you want Go WILD HERE

olive oil

Preparation

Steak fries are big, so cut your potato into big pieces.

They will take a long time to cook on the grill and whatever meat you were grilling would be toast. So put them into a big Dutch oven

And bring them to a hard boil for 3 minutes.

Don’t go any longer than 3 minutes or so because they will turn to mush before you can brown them. Then, they will never get crispy. I run cold water over them to stop the cooking.

At this point they are halfway done. Oil them and hit them with the seasoning you want.

Put them on the grill, turning them now and then so they brown evenly.

When they crisp up to where you like them, plate them.

Preparing Grill: Medium Indirect Heat

Preheat your grill to medium heat (350) and turn off one side so you will be cooking with indirect heat.

Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this.

Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

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About

I like to do my potatoes on the grill, love the smoke flavor. The neat thing about potatoes is that you can season them up anyway you want. I sometimes give a little spritz of olive oil and put them into a plastic bag with our favorite dry soup mix and mix them up well. Or I’ll hit them with Chipotle chili powder, whatever way you feel like works…

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste. Take it and run with it….

Enjoy,
Ken & Patti
http://datenightdoins.com