Sauces - Beef -
Poultry - Pork
- Fish & Seafood - Vegetables - Side
Rub potatoes with margarine or Crisco and wrap in foil. Place on
grill at 250° for about 1-1/2 hours. Test for doneness with
toothpick. Potatoes should be soft.
Select medium size onions, do not peel. Drop onions directly in
hot coals. Turn and cook until dark brown or black all over. Remove
from coals and cut off bottom end. Squirt the onion out of the burnt
skin and serve.
Delicious Potatoes and Onions
- 4 large potatoes
- 2 onions
- 1 stick butter or margarine
- salt and pepper
Wash potatoes and slice 1/8 inch thick. (Do not peel) Slice onion
1/4 inch thick. Place onions and potatoes on a large sheet of foil
(large enough to close), salt and pepper and dot with butter or
margarine. Close foil and allow to steam on grill for about one
hour at 250°.
Carrots and Mexican or butternut squash are also good to add to
Leave small squash whole. Cut larger squash in halves, lengthwise.
Place on grill 4 to 6 inches above bed of medium coals. Cook turning
frequently, until squash is tender when pierced. Pour melted butter
over cooked squash.
Vegetables in Foil
- 1 medium tomato
- 1 red onion
- 1 red bell pepper
Cut vegetables in wedges. Place a strip of foil in a bowl about
6 inches in diameter. Arrange vegetables in foil, alternating vegetables,
bring foil together at top and twist to close. Cook on grill at
approximately 250° for 45 minutes to one hour. Open, salt and
pepper to taste, and serve.
Shuck and wash corn, pat dry with paper towels. Rub generously
with butter or margarine. Sprinkle liberally with MSG and wrap in
foil. Cook on grill at 250° for about 30 to 40 minutes.
"Hot" Stuffed Peppers
Wash peppers. Slit lengthwise and remove seeds. Season fajita meat
and cut in ½ inch slices. Lay meat inside split pepper. Place
on grill at 250° for about 45 minutes. Makes a delicious taco
when rolled in a flour tortilla.