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.
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.