Rinse the heirloom red potatoes thoroughly under cold water to remove any dirt.

Quarter the potatoes evenly, ensuring they are roughly the same size for even cooking.

Place the quartered potatoes in a large pot and cover them with water.

Add a pinch of salt to the water to season the potatoes.

Bring the pot of water to a boil over medium-high heat.

Allow the potatoes to boil for about 15-20 minutes or until they are just fork-tender. Be careful not to overcook them as they will be finished on the grill.

In a mixing bowl, combine the melted clarified butter or vegan margarine with the smoked chili powder, raw wildflower honey, roasted garlic powder, and freshly cracked black pepper. Mix these ingredients thoroughly to create a flavorful BBQ seasoning.

Preheat your grill to medium heat. If you're using a charcoal grill, ensure the coals are hot and have developed a layer of ash before cooking.

Once the potatoes are fork-tender, drain them thoroughly in a colander to remove excess water.

Transfer the boiled potatoes to a large mixing bowl.

Pour the prepared BBQ seasoning over the drained potatoes while they are still warm.

Gently toss the potatoes in the seasoning mixture until they are evenly coated.

Place the seasoned potatoes directly onto the preheated grill. Use a grill basket or skewers if necessary to prevent the potatoes from falling through the grates.

Grill the potatoes for about 5-7 minutes per side, turning occasionally to ensure they are evenly cooked and develop a slight char.

As the potatoes cook on the grill, brush or drizzle any remaining BBQ seasoning mixture over them to add more flavor and create a caramelized glaze.

Once the potatoes are nicely grilled with a golden-brown exterior, remove them from the grill.

Serve the BBQ Boiled Potatoes hot as a flavorful side dish or accompaniment to your main meal.