Zesty Steak Fries

We like to do everything on the grill. By now you know that and it is not a big surprise. I am a meat and potato kind of guy. Sometimes Patti will mix things up a bit for me and go with potatoes and meat. We like to do our potatoes on the grill, where they can pick up that rich smoke flavor from our Royall Wood Pellet Grill.

The versatile thing about potatoes is that you can season them up anyway you want. I 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. Sometimes, we’ll hit them with Chipotle chili powder, garlic, or coarse black pepper with a little sea salt. Whatever combination you feel like will work.

Patti cuts them into steak fries, cubes or sliced into medallions. Sometimes we do twice baked potatoes. But, that is another recipe, where again you can fill them with anything you can dream. Also, great for using leftover meat and veggies for a main dish.

Zesty Steak Fries

Prep Time: 10 minutes
Cook Time: 30/30 minutes Smoke and cook
Grill: Royall 3000 Wood Pellet Grill
Pellets: Lumberjack hickory, oak

Zesty Steak Fries

Ingredients: Zesty Steak Fries

• Potatoes 3 or 4
• Olive oil
• Plastic bag
• Seasonings: your choice to do what you like. Try dry onion soup mix, Chipotle chili powder, garlic, coarse black pepper, or sea salt, whatever way you enjoy works.    

 

Big Fries Need BIG potatoes

Directions: Zesty Steak Fries

Steak fries are big, so cut your potato into big pieces. They will take a long time to cook on the grill so whatever meat you were grilling would be toast. So, put them into a big Dutch oven on the stove top, 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 and they will never get crispy. We run cold water over them to stop the cooking. At this point they are halfway done.

Put them into a plastic bag with a little olive oil and hit them with the seasonings you want. Gently mix the seasonings and potatoes in the bag until they are evenly coated. Put them on the grill, (note, I use a smaller grill grate that sits on the grill), turning them now and then so they brown evenly. When they crisp up to where you like them, plate them.

 

Drain and coolPotatoes and Peppers

Zesty Steak Fries

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place potatoes on a grate directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

This is referred to as “cold smoking”; the temperature is around 165-180 degrees. 30 minutes of cold smoking is not enough to have any cooking effect on your meat but it is enough to open the pours up so that the meat can pick up all the flavor of the smoke I put my meat that I am cooking on at the same time for 30 minutes of smoke. It really does make a difference; once you try it you will never grill any other way.

After 30 minutes, turn the digital control up to 300 degrees or medium and pull the meat off the grill. Just let the potatoes hang out for another ½ hour. (Stir every now and then.)

Now, turn the control to high or 400, when it comes up to temp. add your meat.  Grill your meat as you would normally do, at this temp. nothing you do will be 15 minutes or more.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees. Anything higher is “cooking” and there will not be much if any smoke so it does not matter what kind of pellet you are using. Let’s Eat

Note: the small cooking grate. Your potatoes will not fall through the grate on the grill.

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Pizza Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The wood pellet grill is just like your oven except it uses wood pellets and has wheels.

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

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

Live your Passion,
Ken & Patti

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