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BBQ potatoes & corn on the cob

Summer is almost here and BBQ season is in full swing at Kootenay Spice! Ok, Ok, BBQ season never really ends around here, but we do tend to do a lot more in the summer months!

Our last post, the perfect steak, was so good that we considered already retiring the indoor cooking for the season and stick to outdoors until at least October. We realize it’s not quite time yet, but we sure are excited for it!

As promised in our last post, we are now sharing our technique for the perfect potatoes and corn on the cob, both done on the BBQ! This potato method is our go-to for summer potatoes and once you try the BBQ corn, you will realize why we enjoy it so much!




Start off with soaking the corn cobs, in their husks, in a large bowl of water. You will likely need to weigh them down with something (we’ve used a dinner plate) to keep them fully submerged. Soak for at least 2 hours, longer if you have the time.

The potatoes will take longer to cook, so you will want to start them aboout 20  minutes before the corn.

Preheat the grill to medium-high, about 400°F.

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To prepare the potatoes, carefully poke them with a fork to allow a few air holes through the skin. Generously coat them in oil and sprinkle with Kooteay Spice Smoked Rock Salt. Coarse salt is important in this recipe.


Place the potatoes on the hot grill and flip every 15 to 20 minutes, until they are cooked, about 1 hour.


Remove the corn from the water. Place them, in their husks, on the grill and flip every 10-15 mniutes for about 40 minutes.


When we made these with our perfectly cooked steak, we kept them in our still warm, but turned off oven to keep warm while the steaks were on the grill.


Serve with butter, sour cream and chives, alongside your favourite BBQ main dish and enjoy the summer BBQ season!


the perfect steak

At Kootenay Spice we absolutely love a good steak. Our cut of choice is prime rib, however we are also partial to buying blade steaks & roasts.

We have had many requests to write a blog post on how to cook the perfect steak and, in our opinion, we do a darned good job of it!



For a truly perfect steak, you will want a premium cut of beef. We prefer a thick cut of prime rib, but choose whatever you like best. Regardless of your selection, ensure that there is a fair amount of marbling, small lines of fat, throughout the steak. This is a sign of lots of flavour!

For this post, we had the butcher cut us a 2″ steak of AAA prime rib, it was on the verge of being considered a roast it was so fat! We have grilled the steaks on our kamato BBQ at about 900°F. We suggest you cook them as hot as possible. A cast iron pan on the stove or grilled on the BBQ are ideal.

There are a lot of little things you can do to help your steak taste that much better. First of all, allow your steak to come to room temperature before cooking it. Take it out of the fridge 1 – 2 hours before cooking. We will often put ours in the microwave to keep it out of the way while we are preparing the rest of our dinner. While the steak is sitting, frequently flip and pat it dry with paper towel. Drying the steak is important, as moisture in the meat will cause it to boil as it cooks. A dry steak will have more flavour.

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When you are ready to cook your steaks, preheat the oven to bake at 300°F. Place the steak on a wire rack on top of a shallow pan. Cook the steak in the oven and flip it once during cooking. For best flavour, we suggest cooking your steak rare, about 15 minutes in the oven. For medium rare, cook it for about 20 minutes and medium about 25.

DSC00967While the steak is in the oven, preheat your BBQ or cast iron skillet to as hot as possible. Once the steak has finished in the oven, take it out and season with a light coating of oil and your favourite steak flavouring. For this post we have used Kootenay Spice Smoke Medley and also suggest trying Steak Spice, Beef Rub or Garlic Pepper.






Grill or sear either side of the steak for 2 1/2 – 3 minutes. Remove from heat, cover with tinfoil and let rest for 5-6 minutes before serving. The resting time should be the same as your total grill time.





We paired ours with BBQ corn on cob and BBQ roasted potatoes. We’ll share our technique for those in our next blog post, they were delicious!