Grilling

[johnk]

Fired up the charcoal grill today and made a little dinner. Zucchini in olive oil with basil and chili pepper along with a grilled steak with crushed pepper. Inside the tin foil is a baked potato with bacon garlic salt and mozzerella cheese.........

[Bird]

Sounds good; never tried mozzerella cheese on a potato, just use cheddar.

[Fred]

mmm, I'll have to give that zuchini a try. It sounds and looks good!
I do potatos on the grill all the time. I nuke em first if I'm pressed for time otherwise they take about 45 minutes. I cut the potatos in half lengthwise, score the tops (inside part) crisscross with a knife and season them with whatever. Sometimes I use salt, pepper and garlic powder, sometimes a premade grill seasoning or even meat tenderizer. Then you make up a little tin foil tray and put them in it with chunks of butter or olive oil or both. I always start skin side down and your grill needs to be level or you'll be turing the tray a lot. Cook them on low to medium with the top down and flip them a few times and of course don't forget to throw the steak on! They taste like a well seasoned baked potato, but have a real nice color to them from being close to the flame. I'll often sprinkle some romano or parmesian on them, too. I always make extras and reheat them.

[johnk]

I like using Lump charcoal becuse it heats faster and it's not like an all day meal. Doing chicken or where longer cooking time is necessary I like using the briquets.
I have an out door page with a lot of links to jery, venision and making sausage if you care to check it out.
http://users.adelphia.net/~gizmo/

[CarlUman]

Now my cold cuts and crackers I'm eating for lunch don't look so good! [img]/forums/images/icons/smile.gif[/img] I'll be reading here more ofter as I'm sure my wife will be too.