♫ I'm gonna smoke me a fatty brisket ♫ I got my barbecue shoes on ♫ Gonna smoke me a fatty brisket ♫ I got my barbecue shoes on ♫ I've got my natural case ♫ I've got the hogs on the run ♫ (blues saxophone) - [Voiceover] Welcome to BBQPitBoys.com. Today we're cooking up some
taters and steak at the pit, and it's real easy to do. Alright, I've got some
baking potatoes here. These happen to be russets. These work real good. You can use almost any kind of
potato, but this is the best. They tend to be elongated, right? It will make this recipe
come out looking good. What you want to do is
take these potatoes. I trimmed off both ends, and I'm just slicing off the skin. That's the technique we're using here. We don't want those food police, "Oh, you're wasting potatoes." That's not what this is about, right? You want them all about the same size. Again, cut the ends off, so they're gonna lay flat
in the black iron pan. You just slice the side and the skin off. Oh yeah, I told you it's
gonna be real easy to do. If you've never had this
style of taters before, you definitely gotta check this out. This here is five-star restaurant style. It's about a 100-year-technique,
maybe even more. These taters have been prepped. Now what we're gonna do is cut them so they're even in size. You want them to cook
all at the same time, so it's important to get them
looking all about the same. We're cutting them in half here. A lot of you know that
if you cook a potato without the skin, it takes longer to cook then it would if you'd kept the skin on. That's just the way the potato is, right? We're gonna make them
all about the same size. Here I'm wiping off the starch. Some put them in water. Nah, just get a paper
towel, wipe off the starch. Alright. Now. I happen to have my Camp Chef here. We're gonna heat up this black iron pan because this is the first step here of roasting these potatoes. I've got some good veggie oil. Use your favorite oil, right? Heat it up. Then you're gonna place
the taters side down, just like that. We're gonna pan sear. The idea here is we wanna get each side nice and brown and crispy. It only takes a few minutes. Oh yeah. Now you wanna hit them
with some salt and pepper. A lot of salt. That helps you get some
of that crisp, right? You know about that. A few minutes has gone
by, let's check them. Oh, not quite. We wanna brown them up
just a little bit more. Yeah, a few more minutes. That's the way we want them. We're gonna flip them, and do
the other side just the same. This style of potato, you often see it in one
of those fancy restaurants where you're paying
too much for your meal, with a side of steak. (laughs) But you gotta check this out at your pit. This is some good eating. Get some more salt and pepper. Oh yeah. Hmm, looking good. Let's check on, yeah, that's
just the way we want them. Nice and brown on both sides. Now what you're gonna do, we're gonna add some butter. Maybe two tablespoons, maybe three. We're gonna melt it
down with these taters. (laughs) I think you know
where I'm going with this. Do you smell that? It smells good. There's nothing like butter, potatoes. Now we're gonna add some chopped onion, maybe 1/4 cup, fine chopped. You don't need to do this, but I like a little bit of
onion flavor with my potatoes. Then brown them up just a little bit. To that, we're gonna
add some minced garlic. About 1/2 teaspoon. You gotta have the garlic with the butter, with the onion, and the taters. It's good! So you cook down the onion and the garlic just a minute or two. You don't wanna burn it. Then we're gonna add some seasoning. Here I'm using some Italian seasoning. Our European friends are going, "What the heck is Italian seasoning?" It's just a blend of savory. Marjoram, thyme. Just a little bit. We're making the vegematics happy. Then I've got some chicken stock. It's all about the chicken
stock in this recipe. We're just gonna pour a bit, maybe 1/4 cup to the 1/2, to the bottom of the pan. Now we're gonna place them on the grill, opposite that hot coals, indirect. Because this is what will make your taters stand out better than those oven taters. You're gonna get a little
smoky flavor in those taters. Oh yeah. While we're waiting, we've got some steaks. We're gonna season them up. Some SPG, both sides. Bring it to ambient temperature. We want them warm when
we put them on the grill. We're gonna put the seasoning on now, and let it rest for maybe 20 minutes or so. Let's take a look at these potatoes. Oh, man! You can see how that chicken
broth has cooked down. I'm testing how soft these potatoes are. They're not done. They're still pretty hard on the inside, so we're gonna add a
little more chicken broth. Not a lot, we don't wanna boil them. We just want them to cook evenly, and get all that chicken
flavor in those taters. (laughs) Now I just turn the pan around for some even cooking on the grill. You know all about that, right? Say maybe, who knows, 15 minutes to go. We're in no rush. In the miracle of time, I'd say these taters are done. Take a look at that. Oh, crispy top and bottom. Oh, man! This has taken about probably a good hour. It's not fast. You gotta be patient. Now we've got some medium heat going on. We're gonna throw these rib-eye steaks direct over the charcoal. You know about cooking steak. You cook them the way you want. Oh yeah! Baby, you're looking good tonight. (laughs) It's time to take these
taters off the grill. Lord, have mercy. We take a plain old potato, turn it into gold on a plate. Are you hungry or what? Oh yeah. We've all got them drippings in there, so we're gonna make a little bit of gravy. A beer gravy. We just add a little bit of beer in there, heat it up again with all those
onions and garlic, butter. You make your gravy the way you want. These steaks are done. Woo wee! I'm gonna heat up that gravy. Let me show you one of
these taters looks like. Again, nice crispness on the outside, butter and chicken flavored. I'm gonna open it up. It should be nice and creamy
on the inside, just like that. Now let me show you this steak. This is where the food police will lose it because this is the way we like it. We got some top grade steak. Yeah, you want it rare on the inside, but you do it the way you want. Pour that stock gravy over there. Put something on these taters. I told you this is real easy to do. Of course, as always, I do apologize for eating in front of you like this, but I call this pitmaster privilege. (blues guitar) Yeah. Cheers. Barbecue Pit Boys for life. The next time you're looking for a tater recipe for your pit, check out BBQPitBoys.com. (crow caws)
