Grilled Potato Salad with Bacon Vinaigrette

INGREDIENTS:

• 1/2 pound Bacon
• 3/4 cup Blues Hog Tennessee Red BBQ Sauce
• 3 pounds Yukon Gold Potatoes 
• 1 tablespoon Colden's Freakin' Greek Rub
• 3 tablespoons Rossarooski's Honey Rib Rub
• 2 tablespoons Olive Oil
• 1/2 cup Green Onions, chopped
• 1 cup Colby Jack Cheese, shredded

ADDITIONAL ITEMS:

• Cast Iron Skillet 

INSTRUCTIONS:

1. Preheat recteq to 450°F with a cast iron skillet.
2. Slice the bacon into 1/4 inch slices, add to preheated cast iron skillet and cook until just crisp, about 8-10 minutes.
3. Once the bacon is crisp, add the Blues Hog Tennessee Red BBQ sauce and allow the sauce to simmer with the bacon & fat. Remove from the grill and allow to rest on the counter. 
4. Slice the potatoes 1/4 inch thickness, add to a large mixing bowl, and toss in the olive oil, Colden's Freakin' Greek, and Rossarooski's Honey Rib Rub. Add to the grill in a single layer and allow to cook for 20-25 minutes, allowing the potatoes to get crispy. 
5. One the potatoes are tender, remove from the grill and toss in the bacon BBQ sauce mixture. 
6. Add the chopped green onions and Colby jack cheese; best served warm.