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Golden Brown Dizz

y Pig Grilled Taters

Ingredients
A couple/few potatoes. Yukon gold work great, but any taters will work.
Peanut Oil
Dizzy Pig rub to coat (Raging River is my favorite, but use a rub to match your main course.

Wash the potatoes with a brush and dig out any bruised areas. Slice approximately 1/8-1/4 inch thick.

Oil them up real good. With our other recipes the oil before the rub is not so important, but you need it here. Whatever oil you have will work, but I prefer peanut oil.

Shake on the Dizzy Pig!! Apply rub as evenly as possible on one side. I've found it best to shake the rub onto the second side after they are on the grill. Too much comes off otherwise.

A cooking grid like the one pictured above works well, and a medium hot fire is perfect. 300-400 is a good cooking temp. Spray the grid with oil first, and lay the tater slices on rub down. Now shake a coating of rub to the top, and close up your cooker and let 'er roll!

Flip or rotate every 10 or 15 minutes to ensure even cooking. The thin ones that finish up earlier get stacked on the cooler side of the cooker.

30 minutes or so later they are looking done.

Onto the plate with some nice pork loin roasts! A real flexible recipe, a lot of flavors can be used, and there aint a bunch of things out there that taters don't go well with! Happy cooking, and please let us know what you think!