Boobydoo
Gold Member
- #1
Thread Owner
1. Potatoes (mouth watering!)
- spread out 18 inches or so of tin foil.
- spray it with Pam or some other product to reduce sticking. (important!)
- get out a stick of butter, put two or three 1 tblspoon pads on the foil first.
- wash 5 or 6 potatoes but leave the skins on. I like Yukon Gold for this but any good type will doo.
- dice all the potatoes into approx 3/8" to 1/2' squares
- dice up a couple onions
- mix the potato and onion up in a bowl
- put that mixture on the center of the foil. At the end we are going to fold it up into about a 9 inch to 12 inch square so keep it in the center.
- put it in layers placing more pads of butter inbetween the layers and more butter on top
- after all the veggies are in the foil, fold the sides up to make the square package. Roll the short sides tightly.
- place that into another 18 inch piece of foil placing the "short" side longways. (helps stop butter leaking). Fold again same as before.
- repeat so you have three layers of foil
- put it on the hot barbecue grill, flipping it regularly so it doesn't burn
- it takes about 30 or 40 minutes to cook and you'll know it's done when you can smell the onion and potato.
- let cool and transfer into a bowl
Yum!!
2. Corn on the cob (on the grill)
- soak the corn in water for at least a half hour
- take it out of the water at least 15 or 20 minutes prior to cooking to let most of the water drain
- put it directly on the grill husk and all
- while it's cooking, place a tall container with about a half gallon of water on the grill also. Add a stick of butter into the container
- the butter will melt and stay on the top of the water
- when the corn is done, pull back the husk and use it for a handle
- holding the husk, dip the corn ear completely into the container and it will get a nice coating of butter on the way out
- season to taste
Enjoy!!
- spread out 18 inches or so of tin foil.
- spray it with Pam or some other product to reduce sticking. (important!)
- get out a stick of butter, put two or three 1 tblspoon pads on the foil first.
- wash 5 or 6 potatoes but leave the skins on. I like Yukon Gold for this but any good type will doo.
- dice all the potatoes into approx 3/8" to 1/2' squares
- dice up a couple onions
- mix the potato and onion up in a bowl
- put that mixture on the center of the foil. At the end we are going to fold it up into about a 9 inch to 12 inch square so keep it in the center.
- put it in layers placing more pads of butter inbetween the layers and more butter on top
- after all the veggies are in the foil, fold the sides up to make the square package. Roll the short sides tightly.
- place that into another 18 inch piece of foil placing the "short" side longways. (helps stop butter leaking). Fold again same as before.
- repeat so you have three layers of foil
- put it on the hot barbecue grill, flipping it regularly so it doesn't burn
- it takes about 30 or 40 minutes to cook and you'll know it's done when you can smell the onion and potato.
- let cool and transfer into a bowl
Yum!!
2. Corn on the cob (on the grill)
- soak the corn in water for at least a half hour
- take it out of the water at least 15 or 20 minutes prior to cooking to let most of the water drain
- put it directly on the grill husk and all
- while it's cooking, place a tall container with about a half gallon of water on the grill also. Add a stick of butter into the container
- the butter will melt and stay on the top of the water
- when the corn is done, pull back the husk and use it for a handle
- holding the husk, dip the corn ear completely into the container and it will get a nice coating of butter on the way out
- season to taste
Enjoy!!
