Beans And Taters On The Grille

[mclothier1]

Here's a simple easy way to make a great side dish while grilling. (enough for about 4-6 servings)

Youll need...

about a pound or two of small red taters or new potatoes, your call

half pound of fresh green beans

1lb package of your favorite bacon

1 tablespoon minced garlic

1/2 chopped onion

stick of butter

seasonings

Get a 9x11 foil pan that is at least a couple inches deep, wash and quarter the taters, cut up the bacon into 1 inch long pieces, wash the beans and cut the ends off, place all this in the pan with the stick of butter, garlic and onion, at this time I season mine with salt, coarse ground black pepper, a dash of cayenne, and some of my secret homemade meat rub to give it some color and a nice flavor.

seal the foil pan and cook it over direct heat on the grill for 45 minutes, making sure to shake it around a few times so it dont burn.

Its even better if you can cook it for 30 minutes, then slide it over and cook burgers or steaks with the foil lid opened up so it absorbs some of the smoke from the sizzling fat off the meat. I also close the lid on my Weber to make sure it drowns in smoke.

Good stuff!

[jdmidwest]

Throw some Broccoli, Mushrooms, or Squash in there too for more variety. Works good at camp also, cut everything up before you leave and put in a ziploc.

[Danoinark]

Now I got to try that. I would suspect medium heat on a gas grill clothier?

Dano

[jdmidwest]

Medium to low heat on gas, or directly over coals on charcoal grill. Taters cook slow, larger chunks if you do taters only, smaller chunks if you cook with soft veggies. I usually put on 10-20 minutes before meat.

You can cook sweet corn this way also over coals or on grill. Shuck corn and wrap in foil with butter or leave in shuck and cook over coals.

[Thom]

Mclothier:

Now if we had the recipe for the secret meat rub we would be all set.

Maybe a good new topic starter.

[mclothier1]

I cook mine for 45 minutes on a charcoal grille (no gas for me...usually that comes later )

I usually set it right in the middle directly over the coals with the lid closed, just dont forget to shake it around at least every 15 minutes so it dont burn. And yes you can add just about anything to it, Sometimes I chop up some carrots to throw in there too. Its all good.

Secret recipe...

I wont give you the exact amounts I use because everyone has their own tastes, but here are the main ingredients...

Paprika, Brown sugar, Kosher salt, Coarse ground black pepper. I also have a few other ingredients, but thats the secret part. Just experiment with it till you get it how you like it. And remember the more sugar you add, the more chance it has to burn or blacken on a long smoke.

[rps]

Meat rub and Grill Seasoning

Use a coffe mill, the kind with the little blades that whirl. Put in it:

1 tbs. Brown sugar

1 tsp. cumin seed

1 tsp. coriander seed

1 tsp. paprika

1 tsp. chilli powder

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. Old Bay

1 tsp. salt

1/2 tsp. black peppercorns

1/2 tsp. white peppercorns

1/4 tsp cayenne

Whirl until the seeds are fine ground. Rub on and wash your hands before you touch any mucous membrane.

NOTE: If I brine the meat in salt and sorghum water, I cut the salt and brown sugar from the blend. I tinker with this mix every time. Lately I've been using smoky paprika and give that an A+.