Smoked Beer & Potato Salad

Posted by BBQ Resources at 5/16/2009 12:24 PM
Categories: Smoked BBQ, Beer, Recipes
Tags: Smokinlicious

Spice up an old stand by

The Black Pig team is truly blessed to be surrounded by some wonderful sponsors and products with which to create some dynamite eats on the grill and smoker.  Smokinlicious wood products, Great Charcoal briquettes and lump charcoal and Railway City Brewery's collection of fine ales.  All top 
shelf products that yield wonderful results.  To show you what can be achieved by utilizing all 3 of these sponsor products, give this here recipe a try as a side dish at your next bbq get-together......


Smoked Beer & Potato Salad

6 medium baking spuds (russets are ideal)
4 slices bacon (what recipe isn't better with some bacon?), dice em and fry em
2 scallions (green onions) chopped
1 rib of celery, chopped
1 teaspoon salt
2 tbsp butter
2 tbsp flour
1 tbsp coarse mustard (German style etc)
1 tbsp sugar
1 cup (8oz) Railway City IronSpike Copper Ale
1 teaspoon hot pepper sauce (Tabasco, Shirachia etc)
1/4 red bell pepper, diced
1/4 green bell pepper, diced
2 cloves garlic, minced
3 tbsp white wine vinegar

Pierce potatoes with a fork and then zap in the microwave for about 10 minutes.  This cooks them slightly and gets them ready to go on the grill, which should be set up for indirect smoking, about 250-275°F at the grid.  Get a nice plume of woodsmoke going to season the potatoes (I used 4 woodscuits of Smokinlicious apple infused smokewood) and got them burning clean, but strong, before adding the spuds).
Hit the potatoes with some olive oil and sea salt and then get 'em on the grill and smoke with the applewood application for 45 minutes, or until tender and yielding when pierced with a fork.


Let the potatoes cool and then cut into chunks and place in a large bowl.Fry the bacon and then remove from pan with a slotted spoon and reserve.  In the bacon drippings, sautee the scallions, garlic, red and green pepper and the celery until barely tender.  Remove and reserve in bowl with the bacon.

In your pan, melt the 2 tbsp butter.  Stir in the flour until it's completely blended (kinda like a very blonde roux).  Add the mustard and sugar and incorporate. 

Now it's time to add in the IronSpike Copper ale, sloooowly.  Shake in the hot sauce at this time too. 

Bring it to a low boil, stirring constantly.

Add in the bacon and sauteed veggie mix and blend, careful not to let mixture burn.

Remove from the burner and add the white wine vinegar and stir one more time.

Pour this mighty bacon-beer dressing over the potatoes.  Toss lightly.  

Serve warm alongside your favourite entree (in this case, grilled pork tenderloin, seasoned with pimenton (hot smoked paprika).



Give it a try, served alongside a shimmering frosty glass of Railway City Brewery Copper Ale!

Cheers,

Qfan

 

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