Cajun Bush Spuds BBQ Recipe

Author, TV presenter and expedition leader, Andrew Dwyer is the Cast Iron Cook from Outback Australia. Here he shares his deliciously easy Cajun Bush Spuds as published in The Herald Sun, 21 November 2009.

Ingredients

  • kifler potatoes, washed
  • 6 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • extra virgin olive oil

Cajun Spice Mix

  • 2 tablespoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • ½ teaspoon sweet paprika
  • 1 teaspoon cumin

Method

  1. Place the camp oven on the Heat Beads® BBQ briquettes. Add 4 tablespoons of extra virgin olive oil and fry garlic for a few minutes. Add tomato paste, 1 tablespoon of Cajun spice mix and keep stirring.

  2. Add a handful of washed kipfler potatoes, stir well in the mixture, season and close the lid.

  3. Shovel a layer of Heat Beads® BBQ briquettes on the lid and bake for 45 minutes, stirring occasionally. And voila! Delicious camp oven spuds ready to serve.

Which fuel is right for your BBQ?

Pitmaster’s Pick: choose the fuel right for your cook

Best pick

Hardwood Lump Charcoal (Grey bag)

Burns the hottest of all our fuels and ashes over the fastest (approx. 15–20 mins) – perfect for searing.View product

Easy-Lite® BBQ Briquettes (Yellow bag)

No firelighters needed – just light with a match. Ideal for a quick weeknight BBQ or camping. Use the full bag.View product

Classic BBQ Briquettes (Red bag)

High, steady heat with little ash – a great reliable all-rounder.View product

Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.

See the full comparison

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