Scott's 3 Beer Potatoes

When you leave a man to the grill you never know what concoction they will come up with!  My husband is no exception to the rule and last night he created what he now calls '3 Beer Potatoes'!  His favorite after work beverage is a very cold Miller Light.  He's progressed over the years from Coor's Light when he was a young man and had a little cash in his pocket 'before' we got married...and then later to Shafer Light after we bought our first home and had 2 precious little girls while we were paying on the installment plan to finish my college degrees.  Then later in life as he has aged he has matured to Miller Light.  When in doubt or when he feels whatever he is grilling or smoking may be a little dry, in pops in a pour or two of Miller Light.  This time he used more than I expected, but honestly the result were some pretty tender potatoes with a really good taste. Along with the zucchini and yellow squash I had frozen from this past year's garden, Scott came up with a new staple potato dish right off our smoker. 

So today we ate the brisket and pork ribs he cooked to help his mom out with her annual lunch, all the while trying to make sure we had good luck in 2013.  I added my Granny's Wilted Cabbage (recipe on this blog and known in the south to bring you cash in the new year), along with the great black eyed peas my sister-in-law made and sour kraut and weenies (for luck), and Bethany's Surprise Cupcakes (I'll share that later), we had a very well rounded, full of good luck meal and hopefully cash filled new year!  To my delight, Scott smiled really big when I told him I had to put it on my blog.  I have to say that I am very, very lucky to have spent the last almost twenty five years with this great man, husband, and father of my three girls! We are very blessed to have him. :o)

Scott's 3 Beer Potatoes

1 5 lb. bag of red potatoes, chopped in one inch pieces
1 - 2 onions, quartered
2 cups zucchini, chopped
2 cups yellow squash, chopped
1/2 cup Grapeseed Oil or Canola Oil
Tony Chachere's Cajun Seasoning to taste
garlic salt to taste

Prepare red potatoes, onions, zucchini and yellow squash and place in a large roasting pan.  Pour oil over vegetables and toss to coat well.  Season with Tony Chachere's Cajun Seasoning and garlic salt, toss to coat.  Pour 3 beers of your choice on top of the potatoes.  Cover with foil.  Cook on 250 - 300 on a smoker for 2 hours or until potatoes are fork tender.  The alcohol will cook off and leave a slight flavor of beer on the potatoes.

***The next day for New Year's Day lunch I added one stick of butter in pats on top of the 3 Beer Potatoes, a little more Tony C's and garlic salt, and cooked on 400 degrees for 30 minutes.  In the last 5 minutes I added grated cheddar cheese to the top and let it melt and ooze down the potatoes.