Oxmoor House
Active Time
1 Hour
Total Time
1 Hour
Yield
Serves 8

The unspoken rule at Tulsa Oklahoma's Burn Co BBQ is that everything must touch the fire. I'm talking everything: Pork Butt, Ribs, Wings, Brisket, and Fatty (a sausage-on-sausage concoction that's wrapped in bacon). But pitmaster Adam Myers doesn't limit his mantra to just proteins; he serves up a bounty of daily changing sides and vegetables that also feel the burn.

A crowd favorite is his Grilled Potato Salad. The grilled potatoes pick up plenty of flavor and smoke from the well-seasoned Hasty Bake grills, while the mix of onions and peppers provide a bright and welcomed contrast. Like all great things in life, the dish really comes together with the addition of bacon and its reserved drippings (the bacon fat adds a rich, unifying flavor). Instead of mayo, the boys spike the mix with tangy and spicy mustard, which makes this dish the perfect worry free tailgate side for a hot summer cookout. Honestly, the longer it sits, the better it gets. — Matt Moore

One of more than 150 recipes from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection.

How to Make It

Step 1

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to low (about 275°F). Toss together the potatoes, salt, and 1/4 cup of the oil until potatoes are well coated. Place the potatoes on oiled grates; grill, without grill lid, until tender, 25 to 30 minutes, turning occasionally. Remove from grill.

Step 2

Place the onion rings and whole peppers on grates, and grill, without grill lid, until slightly blistered and tender, about 15 minutes.

Step 3

Cut the grilled potatoes into 1 inch pieces, and place in a large bowl. Chop the onions and peppers, and add to potatoes. Add the bacon, reserved drippings, mustard, cider vinegar, black pepper, and remaining 1/4 cup oil. Toss until combined, and serve immediately.