Blue Ribbon Barbecued Potatoes

6 cups thinly sliced red-skinned potatoes (unpeeled)
1 large red bell pepper thinly sliced horizontally
1/4 cup melted butter
1 medium onion, thinly sliced
1/4 cup melted butter
Several dashes cayenne pepper
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1/2 cup crumbled blue cheese
Salt and pepper

Prepare grill for indirect cooking by heating coals to hot temperature.

In 9" x 12" foil or grill-proof pan, spread half of the potatoes and red pepper slices. Break onion slices into rings and sprinkle half over potatoes. Blend melted butter with several dashes of cayenne (more if you're into "hot") and garlic powder. Drizzle half over first layer of potato mixture. Spread two tablespoons Parmesan and all of the blue cheese evenly over the top. Sprinkle with salt and freshly ground black pepper Layer on remaining potatoes, peppers and onions. Layer on remaining butter and sprinkle with remaining Parmesan. Add salt and pepper to taste. Cover with aluminum foil.

Following manufacturers directions for indirect cooking, lower heat to medium, place pan of potatoes on grill and cook for approximately 60 minutes, until potatoes are tender. For a crispier top, remove foil cover during last 15 minutes. Serve hot with your favorite barbecued meat or poultry.

(Makes 6 servings)