The sauce is a little bacon grease, Worcestershire, salt, cracked black pepper, little cumin, and minced garlic. seasoned and seared the backstrap, dumped the mix in the foil, wrapped up the strap and let it simmer on the cool side of the pit for about 30 min. After slicing the backstrap up, topped it off with the juice.
bonnet head came out great. Blackened seasoning with some lemon zest and grilled on top of foil (to keep intact). Hard to beat IMO!
Taters are real easy: cut em up in 1/4s, few scoops of butter, garlic salt, cracked pepper, 1 sliced jalapeno, dash of cayenne (all to taste). wrap in heavy duty foil and throw on the hot coals. I call em camp taters bc we literally throw them on the coals in our camp fires. Takes a little longer on the pit, but soon as the coals are hot (I use split oak for grilling) I throw it on the hot side and let it really cook. You want to get a little crispy on the bottom layer. after about 30 minutes over high heat, coals are about ready for everything else. Move to the cooler side and cook the rest of your meal. Take off grill, open foil, smother with cheese, cover back up and let the cheese melt. To serve, I like to scrape the cripiness off the bottom and mix it all together. One of my favorite parts of the meal!!