Cooking With Fire

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A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…

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Great weekend to kick-off BBQ season (feddit.uk)

submitted 6 months ago* (last edited 6 months ago) by [email protected] to c/[email protected]

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The weather has been kind this weekend, so I cleaned the BBQ and made ribs & wings.

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[–] [email protected] 5 points 6 months ago (1 children)

What’s the creamy stuff in the upper right?

[–] [email protected] 5 points 6 months ago (1 children)

It is potato salad

[–] [email protected] 3 points 6 months ago (2 children)

Looks good but I usually cut the potatoes.

[–] [email protected] 4 points 6 months ago (1 children)

There's something about your potato salad that sounds unappetizing, SatansMaggotyCumFart

[–] [email protected] 3 points 6 months ago* (last edited 6 months ago)

!rimjob_[email protected]

They should write a recipe book. It'd be one for the brave or foolhardy but it'd be a conversation starter.

[–] [email protected] 4 points 6 months ago (1 children)

If they are modest-sized new potatoes I'd usually use them whole. It gives them a nice "bite".

[–] [email protected] 5 points 6 months ago (1 children)

I always cut my potatoes up but now I want to make a potato salad and use nice small fingerling potatoes, I bet it'd be really good.

[–] [email protected] 4 points 6 months ago

Definitely give it a go, it adds more flavour and texture to a potato salad. i was a convert after trying it and those spuds would be ideal.