Gourmet Baked Potatoes On The Barbecue Grill

Most baked potatoes are simple and plain. A potato, an oven or grill, and some foil. Then we top them with all the scrumptious things we love to have with them. Well, I am about to show you a new way to bake your potatoes on the grill so they are ready to eat as soon as they are done.

When Grilling potatoes, always be sure to scrub them thoroughly before you begin. You are going to begin by preparing the potatoes before cooking them. This way all the flavors will be cooked right into them. These are great for take alongs and picnics.

Start by cutting all of your potatoes in half. Do not peel them, just cut them. Then using a metal ice cream scoop or melon baller remove a 1-2 inch round section from each half. This is where you want to add your flavors. You can put anything you like here. Some good ideas are bacon bits, butter pats, chives, and other seasonings. Avoid too much salt using this method because it tends to stay right where you put it.

The next step is to put your potato plugs that you removed back into the hole. Just shove them in as far as they will go. Then put your two halves together and wrap them snugly in foil. I like to use a couple layers of foil to help hold things like butter and cheese in. Once they are wrapped, just toss them onto the grill and let them cook. The flavors and smells of the herbs really get into the potato during the cooking process. Now you never have to eat bland baked potatoes again. These are wonderful when cooked with ribs and corn on the grill.

You can also make these in the oven but nothing beats fresh potatoes right off the barbecue. Here are a couple of handy tools to help hold your gourmet bbq potatoes in place while they are on the grill…

This is a robust flat iron steak recipe your father is sure to love. This is a great steak when grilled on the BBQ.

Ingredients:

12 8 ounce top blade steaks
1 1/2 pounds Red Onions

Marinade:

24 ounces. House Beer
2 tbsp. Tabasco Sauce
2 tbsp. Chopped Onions
2 tbsp. Brown Sugar
5 fl,ounces. Olive Oil
8 fl,ounces. Balsamic Vinegar
2 tbsp. Dijon mustard
6 fl,ounces. Beef Broth

Instructions:

Mix all of the marinade ingredients, in a large container with a lid. Add your steak into the container one by one to insure coverage. Cover the steak and refrigerate for 4-6 hours before grilling. Put the steak onto the grill and place the flat iron on top. Grill your fathers steak for about 10 min. on each side using this method. Slice the red onion into thick slices, and grill them alongside your flat iron steak. Place them on top of your steak as garnish.

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