Smoky Potato Burnt Ends
Tender and creamy fingerling potatoes, tossed in a sweet and slightly spicy BBQ dry rub containing smoked paprika, cumin, garlic and brown sugar.
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Measuring spoon
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Airtight container
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 2 lbs Fingerling Potatoes, cut in half vertically
- 1 gallon Cold water
- 3 Garlic Cloves
- 1 Tbs Kosher salt
- 1/2 Lemon
- 1 sprig Fresh thyme
- 1 Tbs Liquid smoke
- 3/4 cup BBQ dry rub (recipe below)
- 3 Tbs Vegetable oil
- 1 cup BBQ Sauce
- 1/4 cup Green onions, sliced
- 4 cups Brown sugar
- 1 cup Granulated sugar
- 1/2 cup Kosher salt
- 2/3 cup Chili powder
- 1 cup Smoked paprika
- 1/2 cup Black pepper
- 1/4 cup Cumin
- 1/4 cup Granulated garlic
- 1/4 cup Onion powder
- 1 1/2 Tbs Cayenne pepper
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