The atbbq.com crew kick off the Red, White & Que series with a trip to Kan-Grow Farm in Wichita, Kansas where Chef Britt and Chef Tom make pickles with farmer Jimmy Vo, before returning to the patio where Chef Tom prepares one of his favorite BBQ side dishes, the grilled Green Goddess Potato Salad.
Green Goddess Potato Salad
- 5 lb fingerling potatoes
- Spray duck fat (or other vegetable oil)
- Cattleman’s Grill California Tri-tip Seasoning
- 1/2 cup feta, crumbled
- 1/2 cup Jimmy’s Dill Pickles (recipe below), diced
- 1/4 cup chives, minced
For the Green Goddess Dressing:
- 1 cup mayonnaise
- 1 cup sour cream
- 3/4 cup Boursin cheese
- 1 cup parsley leaves
- 1/2 cup baby dill, minced
- 2 tbsp tarragon leaves
- 2 tbsp pickle juice (from Jimmy’s Dill Pickles)
- 1 tsp garlic, minced
- Noble Saltworks Hickory Wood Smoked Salt
- Black pepper
For Jimmy’s Dill Pickles:
- 2 quart water
- 2 quart white vinegar
- 1 cup pickling salt
- 1 cup white sugar
- 2 tsp coriander seeds
- 2 tsp mixed peppercorns
- 3 bay leaves
- 8 medium cucumbers, sliced 1/4” rounds
- 1 cup dill fronds
- 3/4 cup garlic cloves, crushed
To make Jimmy’s Dill Pickles, combine the water, vinegar, salt, sugar, coriander, peppercorns and bay leaves in a pot. Bring to a simmer and stir just until the salt and sugar are dissolved, about 3 mintues.
Divide the sliced cucumbers, dill fronds and garlic evenly amongst glass jars. Pour the hot liquid over the cucumbers and distribute the seeds/leaves amongst the jars, as well.
Cover the jars with lids and transfer to the refrigerator. The pickles will be ready in as little as three hours, but are better left overnight.
Preheat your Kamado Joe Classic III Ceramic Grill to 500ºF set up for direct grilling.
Place the fingerling potatoes on the grill and cook until charred on both sides, about 10 minutes. Remove from the grill and transfer to a Lodge 7 Quart Dutch Oven. Close down the airflow and stabilize the temperature around 400ºF.
Coat the potatoes in the spray duck fat. Season with Cattleman’s Grill California Tri-tip Seasoning. Toss to coat. Cover with a lid. Place in the grill.
Continue cooking until the potatoes are tender, about 20-30 minutes. Remove from the grill. Transfer the potatoes to a shallow pan and cool in the refrigerator. Dice into bite sized pieces.
To make the dressing, combine all ingredients in a blender or food processor and process until creamy and smooth.
Toss the potatoes with the dressing and the remaining ingredients. Serve cool.