whoopazz Posted May 26, 2007 Share Posted May 26, 2007 OK, admittedly way below what the grilling gurus do here, BUT...russets on the grill, split with onion and butter inside, wrapped in foil, about an hour on the grill...a man can live on this stuff. Of course, the pound of beef I had on the side helped, but the taters were out of this world. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted May 26, 2007 Share Posted May 26, 2007 OK, admittedly way below what the grilling gurus do here, BUT...russets on the grill, split with onion and butter inside, wrapped in foil, about an hour on the grill...a man can live on this stuff. Of course, the pound of beef I had on the side helped, but the taters were out of this world. Sounds good. I like to slice red new potatoes in half or quarters and add sliced onions. Hit it with a little garlic salt, and lots of black pepper. Drizzle with olive oil and/or pats of butter and wrap in foil then grill for about 20-30 minutes. Good stuff. Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted May 29, 2007 Share Posted May 29, 2007 Sliced red potatoes with EVOO and Tony's wrapped in foil and grilled is a staple in our house. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted May 29, 2007 Author Share Posted May 29, 2007 Sliced red potatoes with EVOO and Tony's wrapped in foil and grilled is a staple in our house. Ill try the reds. Also tried asparagus this weekend following an earlier thread here and it was the bomb. Don't get me wrong, I consider myself the man when grilling meats and fish, but I'm just now starting with the "whole meal" on the grill deal. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted May 30, 2007 Share Posted May 30, 2007 OK, admittedly way below what the grilling gurus do here, BUT...russets on the grill, split with onion and butter inside, wrapped in foil, about an hour on the grill...a man can live on this stuff. Of course, the pound of beef I had on the side helped, but the taters were out of this world. That's what I do. Easy, comes out perfect every time. Just add some fresh garlic to the mix and you are golden. Quote Link to comment Share on other sites More sharing options...
detlef Posted May 30, 2007 Share Posted May 30, 2007 If you're looking for a more "grilled" grilled potato, take small reds, cut them in half, put them in a pot of salted water, bring to a boil, shut off, let sit for 5 minutes, drain and let steam dry in the colander. Then toss them with EVO and seasoning and grill cut side down along with whatever else you're doing. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted May 31, 2007 Share Posted May 31, 2007 If you're looking for a more "grilled" grilled potato, take small reds, cut them in half, put them in a pot of salted water, bring to a boil, shut off, let sit for 5 minutes, drain and let steam dry in the colander. Then toss them with EVO and seasoning and grill cut side down along with whatever else you're doing. This sounds like a good idea. Wish I knew what EVO was. Quote Link to comment Share on other sites More sharing options...
geeteebee Posted May 31, 2007 Share Posted May 31, 2007 This sounds like a good idea. Wish I knew what EVO was. extra virgin olive oil? Quote Link to comment Share on other sites More sharing options...
chester Posted June 14, 2007 Share Posted June 14, 2007 Also for you guys that wrap them in foil. Try adding some extra liquid (whatever you'rs cooking with) and leave the top of the foil open. You'll lose alot of liquid and burn some of the food on the bottom, but you get the charcoal flavor in there and it's definitely worth it. Quote Link to comment Share on other sites More sharing options...
AFRO Posted June 21, 2007 Share Posted June 21, 2007 I just did some this past weeked (on a gas grill though) First I washed them and cut many deep holes in them all-over with a large knife; I then Buttered them up, hit them up with a few select spices... then I wrapped them in with a big piece of foil -rolled them up most of the way so I could pour in a little water at the top- and finished the roll-up (you will probably get some, if not a lot of, water everywhere so you may want a bowl to carry them in till they're at the grill) I placed them on the bottom Rack with the heat on the lowest setting for 40 min, then I put the meat on (Mmmm.. Ribeyes ) I like mine MR (she likes MW) so on went the ladies for a bout 15-20 min, then I touched mine up. (browned on the outsides) and after about an hour total... Voila! Dinner.. Taters are done nice! Steak was Magnifique! (mushrooms for the top too! also wrapped in foil and cooked with the taters only on the top rack for maybe 1/2 hour) Merlot or Shiraz makes the steak better -IMO- AFRO Quote Link to comment Share on other sites More sharing options...
Chavez Posted June 21, 2007 Share Posted June 21, 2007 I make "potato packs" - nothing mentioned before; cut potatoes into smal chunks, add onions, toss with seasoning, throw a dollop of butter on top, cook for roughly 2 1/2 beers (the beer is a key unit of measure in my grilling method). Quote Link to comment Share on other sites More sharing options...
AFRO Posted June 21, 2007 Share Posted June 21, 2007 I make "potato packs" - nothing mentioned before; cut potatoes into smal chunks, add onions, toss with seasoning, throw a dollop of butter on top, cook for roughly 2 1/2 beers (the beer is a key unit of measure in my grilling method). LOL nice Style Mon... Quote Link to comment Share on other sites More sharing options...
BeeR Posted June 26, 2007 Share Posted June 26, 2007 Sounds good. I like to slice red new potatoes in half or quarters and add sliced onions. Hit it with a little garlic salt, and lots of black pepper. Drizzle with olive oil and/or pats of butter and wrap in foil then grill for about 20-30 minutes. Good stuff. Exactly what I do (always go red ) minus the olive oil/butter (butter em after). I don't know how grilling taters is "way below" anything, it's great Quote Link to comment Share on other sites More sharing options...
Rovers Posted June 27, 2007 Share Posted June 27, 2007 If you're looking for a more "grilled" grilled potato, take small reds, cut them in half, put them in a pot of salted water, bring to a boil, shut off, let sit for 5 minutes, drain and let steam dry in the colander. Then toss them with EVO and seasoning and grill cut side down along with whatever else you're doing. Gonna try this tonight... any suggestions on the seasonings? I was thinking onion and garlic powder and some dill in with the EVO toss. S&P of course... how does that sound? Quote Link to comment Share on other sites More sharing options...
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