Monthly Archives: July 2009
Grilled Spuds (Potatoes)
Large Russet Potatoes, the long not so round ones.
Olive Oil
Garlic Powder
Onion Powder
Salt & Pepper
Wash spuds and cut them into rounds about 1” thick. Figure about 3 rounds per person. Lightly fork the rounds on the cut sides, be careful not to break them and put in bowl. Coat spuds with oil and toss, then shake remaining ingredients on spuds while tossing to cover all sides. Let stand for few minutes for flavors to penetrate to spuds.
If cooking on a grill put spuds directly over heat to apply grill marks and lightly browned. Turn spuds and repeat. After all the spuds are browned finish baking with indirect heat for 30 or so minutes.
If cooking over an open fire grill spuds on a grate then transfer to a large Dutch oven with a trivet and finish the baking process.
These potatoes will have a light brown toasty outside, but very moist and smooth in the middle. No matter how you make them the smoky grill flavor is great.
Foil Pack Chicken and Salsa
1 Boneless Chicken Breast
1 clove Garlic, minced
Salsa (enough to cover lightly)
1 small Onion chopped
1/2 stalk Celery chopped
Hot Sauce (to taste)
Shredded Cheddar Cheese
Place chicken on a large piece of aluminum foil. Cover with listed ingredients. Pull up two sides of foil and fold over several times sealing tight, fold over ends sealing tight. Let the foil pack stand for twenty minutes for the flavors to meld. Place foil pack on grill over medium high heat or set foil pack up close next to campfire. Cook for 30 minutes turning once. Foil pack will puff up as it steams, so be careful when opening. Top with cheddar cheese and eat.
Serve with tortillas.