The latest addition to my cookbook collection is Adam Perry Lang's Serious Barbecue. I love to barbecue especially on my Big Green Egg so I am always on the lookout for new barbecue recipes. This book fits the bill as it is chock full of different recipes, unusual tips and great photos.
Yesterday, I used his marinade and basting/resting butter for veal chops which was excellent. His idea to baste the cutting board with a resting butter is fantastic! It added great flavor to the veal. As a side, I made New Potatoes with Old Bay and Dill. Not having any dill but a garden full of fresh herbs, I used rosemary instead. These potatoes were fantastic! I cooked them on the Egg as it came up to temperature for the veal. They took about 45 minutes and were very smoky in flavor. Even my husband who is not a big fan of potatoes really liked these. I am going to use the leftovers to make a hash for breakfast.
New Potatoes with Old Bay and Dill
Serves 8
- 2 pounds thin-skinned, golf ball–size new potatoes , as similar in size as possible, scrubbed well
- 8 Tbsp. (4 ounces) unsalted butter , cut into 1/2-inch cubes
- 1 Tbsp. Old Bay seasoning
- 1 tsp. crushed red pepper flakes
- 5 thyme sprigs
- 3/4 cup dill sprigs , large stems removed, about 10 sprigs
- 1 Tbsp. coarsely ground fresh black pepper
- 1 cup water
- Dijon mustard
- Fleur de sel
1. Lay two sheets of heavy-duty aluminum foil, each 16 to 18 inches long, on top of each other, and fold up the sides, creating a bowl shape with a rounded base about 9 inches across. Place the potatoes in the foil bowl. At this point, they should be in a snug even layer. Top with the butter, Old Bay, pepper flakes, thyme, 1⁄2 cup of the dill, and black pepper. Pour in the water. Gather the sides of the foil bowl, bringing them together to create a sealed rounded packet about 6 to 7 inches across.
2. Place directly on hot coals and cook for 20 to 30 minutes or cook in a 350°F barbecue for about 1 hour to 1 hour 15 minutes, or until tender when pierced with a paring knife.
3. Carefully open the packet and transfer the potatoes to a serving bowl, removing the cooked herbs. Garnish with the reserved 1⁄4 cup of dill. Serve with the mustard and fleur de sel on the side.
