TIBS Grilled Potatoes and Veggies

Chef’s Note

“This recipe is absolutely delicious.It can be grilled or cooked in an oven. The combination of vegetables and seasonings compliment a lot of dishes. I particularly like it served with my brisket, BBQ Addiction Sauce, and Texas Beans.”








  • 8 large skin on russet potatoes (cut into 1/2 inch x 1/2 inch pieces)
  • 6 slices thick cut bacon
  • 1 largepurple onion
  • 2 fresh squash
  • 12 petite tomatoes
  • 2 cupsfresh mushrooms (sliced 1/4 inch thick)
  • 8 corn on the cob
  • 14 cup nacho sliced jalapeno
  • 12 cupunsalted butter
  • salt
  • pepper
  • Directions

  • 2 tsp of Chef Paul Prudhomme’s Vegetable Magic.
  • 1 Large Disposable Aluminum Foil Pan.
  • Wash and cut russet potatoes (skin on) into 1/2" x 1/2" chunks. Slice squash and mushrooms 1/4" thickness. Chop onions into 1/2" x 1/2" pieces. Cut bacon into 1" pieces. Add potatoes, squash, bacon, mushrooms, onions, tomatoes, and jalapenos to aluminum pan. Blend well. Top with corn on the cob. Cut butter into 10 portions. Place portions on top of mixture at equal distance from each other. Sprinkle with Vegetable Magic, salt, and pepper.
  • Cover with aluminum foil. Grill or bake at 350 degrees for 1 hr 30 minutes or until veggies are tender. Check after 45 minutes and every 15 minutes after. Remove from oven. Serve.
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