Slice a few 5mm cuts in your potato and pre boil until cooked half through. This helps get a crunchier potato and speeds up the cooking process in a Weber or oven.
Add olive oil and generously sprinkle an SPG Blend or a BBQ rub (we recommend our chicken one) for ideal flavouring. Roast at 180°C in an oven or on a weber kettle for about 50 minutes or until soft, turning occasionally (every 15-20 minutes or so). Serve on a plate and sprinkle with salt and herbs.
Peel the husk from your corn and wash, then pat dry with a paper towel before drizzling olive oil over. Apply a light coating with either a Chipotle or Charcoal rub.
Grill the corn and potatoes over a charcoal BBQ for best charred flavours, although a gas BBQ will do fine (just add extra charcoal seasoning). Grill until lightly charred before serving.