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Bbq Dry Rub

BBQ Dry Rub recipe image
This American main features Russet potatoes -- (about 2 1/4 pounds, Olive oil, Garlic -- minced, Salt, Paprika. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 772.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This American main features Russet potatoes -- (about 2 1/4 pounds, Olive oil, Garlic -- minced, Salt, Paprika. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 large Russet potatoes -- (about 2 1/4 pounds)
  • 1/4 cup Olive oil
  • 2 cloves Garlic -- minced
  • 1 teaspoon Salt
  • 1 teaspoon Paprika
  • 1/2 teaspoon Dried thyme leaves -- crushed
  • 1/2 teaspoon Dried oregano leaves -- crushed
  • 1/4 teaspoon Black pepper
  • 1/8 teaspoon Ground red pepper -- (up to 1/4)
  • 2 cups Mesquite chips
Directions
  1. 1
    Prepare barbecue grill for direct cooking.
  2. 2
    Preheat oven to 425F (218&# 194;°C).
  3. 3
    To prepare potatoes, scrub under running water with stiff vegetable brush; rinse.
  4. 4
    Dry well and do not peel.
  5. 5
    Cut potatoes in half lengthwise with chef's knife; then cut each half lengthwise into 4 wedges.
  6. 6
    Place potatoes in large bowl.
  7. 7
    Add oil and garlic; toss to coat well.
  8. 8
    Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in small bowl.
  9. 9
    Sprinkle over potatoes, toss to coat well.
  10. 10
    Place potato wedges in single layer in shallow roasting pan.
  11. 11
    (Reserve remaining oil mixture left in large bowl.) Bake in oven for 20 minutes.
  12. 12
    Meanwhile, cover mesquite chips with cold water; soak 20 minutes.
  13. 13
    Drain mesquite chips; sprinkle over coals.
  14. 14
    Place potato wedges on their sides on grid.
  15. 15
    Grill potato wedges, on covered
  16. 16
    grill , over medium coals 15 to 20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once with tongs

Nutrition Facts

Servings 1

Amount Per Serving
Calories 772.8kcal
% Daily Value *
Total Fat 45.3g70%
Saturated Fat 18.9g95%
Cholesterol 10.8mg4%
Sodium 4907.6mg205%
Total Carbohydrate 80.3g27%
Dietary Fiber 7.7g31%
Sugars 65.3g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, american, baking, bbq, black, chips, crushed, dried, dry, garlic, grilling, ground, leaves, main, mesquite, minced, oil, olive, oregano, paprika
Read it online: https://www.chefs-mate.com/recipe/bbq-dry-rub/