potatoes vs corn - side dish suggestions please

Hi

(I asked this over at the forums on [url]wiviott.com[/url], but suspect that the higher volume over here will mean someone may answer sooner, and since the dinners are tonight and tomorrow...)

I am planning 2 dinners, one is pork chops and polish sausage, one is chicken and salmon, both will be done on the WSM. I have potatoes, and I have corn on the cob. I plan to do both similarly (rub in oil or other fat, then herbs, then put on the smoker - the corn will have the husks holding in the butter and herbs). My guess is that the potatoes will take at least an hour and a half, the corn a lot less.

Any advice for doing these veggies? Which would you serve with which set of meats? I'm marinating the chops in Goya Mojo, and doing the chicken in buttermilk brine.

Thanks,

I'd serve the corn with the pork chops/sausage and the potatoes with the fish/chicken. The corn seems like a better tie in with the mojo to me. I'd use some butter and cilantro when roasting the corn (with additional cilantro butter for dipping or slathering at the table). The potatoes could be cooked simply with just a coating of some olive oil and salt & pepper to go along with the milder flavors of the fish and chicken. If you use small red or white potatoes cut in half, they'll cook much faster.

As I've posted a lot of times, what I like to do with potatoes on the grill is cut in half (if small) or cube them, toss them and some onions and peppers if handy with some oil and S&P, or rosemary or garlic or whatever you like, seal in a foil pouch, and toss it on the lower rack in the WSM or one side of the Weber. As long as it's not over direct heat, should cook to tenderness in an hour with absolutely no attention from you whatsoever. No, maybe you don't get the crispy-grilled-potato thing, but they sure come out nicely and let you focus on not screwing up the meat.

You know what else would go great with the fish or the pork, especially, right now when they're at their best of the season? Melt some butter and brown sugar together, slice peaches as best you can into whole slices, brush with the butter-sugar, and grill lightly on a very clean part of the grill that won't transmit a meat flavor. An old Southern thing, but rarely done up here, and as good as baked apples with pork or a fruity salsa on fish.

Thanks for the suggestions

I did grill peaches last night - Red Havens from Seedling Orchards, topped only with a little Cherry Salsa from Stover's once they came to table. I just cut them in half, and did them first on their skin, then turned face down for a while.

I was thinking about making a peach pie with the pork meal and grilled peaches with the chicken and fish meal. Although that would mean heating up the oven...

Lee

If you have a cast-iron skillet, you could do a peach crisp on the grill; just pour your peaches in, top with a streusel mixture (I usually knead together 1/2 cup flour, 1/2 cup oatmeal, 1/2 cup brown sugar, a stick of butter, a little salt and whatever nuts and nut-type things are in the pantry until it looks good - often including almonds, sesame seeds, walnuts, etc.) Close the lid until the topping is brown and caramelized, serve with ice cream.

I also found this recipe for topping peach halves: Epicurious Roasted-Peach Streusel that you should be able to do on your grill, as well.

Dinner one - I did the corn, and made a chipotle-garlic butter (mmm, also quite good on the pork chops). Everyone liked the grilled peaches. I will probably just do more tonight