CJ's Famous Grilled Taters
It’s hard to believe there are only 2 days left of June! It felt like there were 578,943 days in March and April, but then May flew by and now June is flying. These are my favorite months when I can have the shop doors open during work, weekly bass fishing tournaments have started back up, and the smell of meat on the grill is a given. My usual go-to grill food is ribs or a pork roast, but I decided to expand into side dishes, and I think you’ll be happy I did. These potato wedges are crispy, smokey, and smothered in a sauce that you’ll never forget. If you haven't checked out our Bourbon Barrel Grilling Chunks, now is the perfect season to do so. They really add an extra layer of flavor to food!
The most important thing to remember when cooking is that every recipe can (and should!) be adapted to your audience. I happen to like a lot of spice, but if your group doesn’t, go easy on the cayenne pepper. I always cook to taste and never use a recipe, but I was told I needed to put some measurements down, so use these measurements as a guide. You can follow a recipe exactly and achieve the same results as every other person on Pinterest, or you can use imagination and experience as an inspiration to create your own version of a posted recipe ~ it will either be a failure or it will be the best thing ever from the first bite to the last swipe of sauce. Enjoy!
CJ’s Famous Grilled Taters
4-6 large Russet potatoes
3 Tablespoons grape seed oil (or olive oil)
MeatChurch’s Gospel rub
Columbus Barrel Co Bourbon Barrel Grilling Chunks
8 oz cream cheese
¾ cup shredded cheddar cheese
¾ cup milk (can add more or less based on desired consistency)
1 lb. Bacon, cooked and chopped into pieces
Salt, pepper, and cayenne pepper to taste
1 green onion, chopped
Scrub the outside of the potatoes and cut in half. Cut each half into 3 wedges. Repeat with all of the potatoes. Feel free to use more or less potatoes depending on the size of your gathering.
Toss the potato wedges in oil followed by the rub seasoning.
Spread the potato wedges on a piece of heavy duty foil and place over medium heat on the grill. I use a Green Egg and put the potatoes on the upper rack. Don’t forget to throw some bourbon barrel chunks on the grill as well to enhance the flavor!
Cook for about 45 minutes, turning every so often to grill all sides.
For the sauce, combine the cream cheese, cheddar cheese, milk, bacon, and salt/pepper/cayenne pepper. I like a thin sauce to pour on top of the potatoes, but the consistency is up to you! A thicker sauce would make for great dipping.
Pull the potato wedges off the grill when they are fork-tender. Arrange on platter and pour sauce over them. Garnish with chopped green onion.