Charcoal fills the air as much as honeysuckle this time of year and my little plot of land is no exception. Cleaning off the kamado smoker and trusty old Weber kettles is the BBQ equivalent of spring cleaning so I got after my collection of fire-based cooking vessels with the wire brush and scrunched-up balls of newsprint this weekend. The latter is the best way I’ve found to tackle any rust that formed over the winter both on the grates and outside walls. Liberally oil them with canola (rapeseed) or similar and use them as you would a scrubbing pad. You’ll want to do a good high-heat burn afterwards and then re-oil to season before you cook on them but it makes for quick work and you can use any grubby paper leftovers as firelighters.
Of course that trick is mainly for cast-iron grates so if you’re working with stainless examples like those usually found on kettle style grills, the wire brush alone should make quick work of the chore if you remember that a heated grate scrubs easier than a cold one. Grates of all sorts that have been particularly neglected might need advanced help with many suggesting the use of seriously potent oven cleaning chemicals but personally I’m not a fan of that more toxic route. I’ve never found anything baked or rusted on that an intensely hot fire couldn’t scorch off. I’m talking direct coals for hours worst case but that’s only likely if you didn’t properly clean and park them last fall. You did that for all your grills, right?
Since I was firing anyway, I took the opportunity to make a quick batch of smoked potato salad. Spuds are one of those starches that pick up the flavour well and without much time on the fire. You don’t want to go nuts on the mayonnaise here if the smoke is to shine through and I’m not a fan of ‘gloopy’ potato salad in any event. For both those reasons I cut the measure with natural yogurt and keep the amounts light. After a taste you can add as much more as you like but start with less than you might expect, stir well, and wait a few minutes before tasting so the flavours can catch up to your experiments. Hints of vinegar, capers, and chile further keep mine from becoming thick stodge.
There’s a tiny bit of chemistry involved using baking soda in a quick par-boil beforehand to help the outside of the potatoes form a lovely bit of chew yet still leave the inside nice and fluffy. Russet or Maris Piper is my choice but I’ve actually made it with waxy red potatoes in a pinch albeit with a very different end texture. Be sure to spread whatever you choose in an even layer so each exposed chunk gets time to absorb the aroma and flavour from your precious charcoal. Of course I’m going to say charcoal instead of propane. Remember who you’re reading here. If you only have gas fuel don’t even bother and make a green salad instead.
Smoked Potato Salad
3 pounds potatoes, Russet or Maris Piper preferred
2 teaspoons bicarb of soda (baking soda)
1 tablespoon sea salt
1 tablespoon apple cider vinegar
1/2 red onion, chopped fine
1 small red chile, minced (optional)
1 clove fresh garlic, crushed
2 tablespoons mayonnaise, homemade preferred
3 tablespoons plain yogurt
2 teaspoons drained capers, whole or minced to preference
2 large eggs, boiled, peeled, & diced (optional)
sweet paprika, sea salt, & freshly ground black peppercorn to taste
Yield: Serves 4-6 as a side at your next BBQ, recipe can be safely scaled up
Peel the potatoes and dice in large pieces, 1/2″ – 3/4″ in size. Add the bicarb and tablespoon of sea salt to plenty of water at the rolling boil. Add the potatoes and cook no more than six minutes. Drain well and return to the pan over low heat. Shake the pot to remove steam and dry the potatoes while making the pieces slightly ‘shaggy’, about thirty seconds. Remove from heat, add the vinegar, and shake again until absorbed, another thirty seconds. Move to baking trays that will fit in your grill or smoker in a single, uncrowded layer.
Smoke anywhere from fifteen to forty-five minutes at any temperature below 180C (350F) you have already burning for other cooking until the potatoes are tender throughout. The outside of the potato pieces should pick up a subtle golden smoke colour.
Add the remaining ingredients and toss well to combine. Serve warm or chill completely for later in the day.
