BBQ and Potato Salad Recipe

For the BBQ:

 

Grilled Italian Chicken:

Ingredients:

• Pre-seasoned Italian-style chicken
  
  

 

Instructions:

1. Preheat grill to medium-high heat.
   
   

2. Place chicken directly on the grill grates.
   
   

3. Cook, turning occasionally, until internal temperature reaches 165°F (74°C).
   
   

4. Let rest 5 minutes before serving.
   
   

 

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Garlic Herb Grilled Steak

 

Ingredients:

• Bone-in steak
  
  

• Salt
  
  

• Fresh cracked black pepper
  
  

• Herb seasoning (Italian blend or steak rub)
  
  

• Dehydrated garlic
  
  

 

Instructions:

1. Preheat grill to high heat.
   
   

2. Season steak generously with salt, pepper, herb seasoning, and dehydrated garlic.
   
   

3. Sear steak for a nice crust on both sides, then continue grilling to your desired doneness.
   
   

4. For medium-rare, cook to 135°F (57°C) internal temperature.
   
   

5. Let rest for 5–10 minutes before slicing.
   
   

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For The Potato Salad:

Ingredients:

 

Potatoes:

• 6 russet potatoes, chopped into squares

• 1–2 tbsp olive oil

• Salt, to taste

 

Roast the Potatoes:

1. Preheat oven to 400°F (204°C).

2. Toss chopped potatoes in olive oil and salt.

3. Spread evenly on a baking sheet.

4. Bake for 40 minutes, or until golden and tender.

5. Let cool completely before mixing with sauce.

⸻

 

Dressing:

• 1 cup buttermilk

• 2 cups plain Greek yogurt

• ½ cup chopped green onions

• 1 large dill pickle, finely chopped

• ½ tsp minced fresh garlic

• ½ cup chopped fresh dill

• ½ cup chopped cooked bacon

• 1 tbsp ranch seasoning

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper, to taste

 

 

To Assemble:

1. In a large bowl, whisk together all dressing ingredients.

2. Once potatoes are fully cooled, gently fold them into the dressing until evenly coated.

3. Chill before serving if desired, or enjoy right away for a warm version.