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whoopazz

taters on the grill

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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.

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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.

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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.

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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.

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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.

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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.

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This sounds like a good idea.

 

Wish I knew what EVO was.

 

 

extra virgin olive oil?

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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.

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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 :D ) 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

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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).

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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).

 

:D

LOL nice Style Mon...

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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 :D ) minus the olive oil/butter (butter em after). I don't know how grilling taters is "way below" anything, it's great

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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?

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