After washing the spud, coat either the potato or the foil with a bit of olive oil. Take a fork and stick into the potato a few times. Pick your favorite seasoning or herb to shake generously onto the oiled part of the spud or foil. We like rosemary, dill, salt & pepper, and garlic (not necessarily all at the same time). Once the spud is wrapped tightly into the foil blanket, place on grill rack and cook for approximately an hour. You can also try placing them directly into the coals. Be sure to keep an eye on the spuds and turn them regularly, especially if you place directly into the coals. Cooking time is shortened when placed into the coals.
In a hurry? You can place the spuds in the oven at 400 degrees while you are setting up the grill. Cook them in the oven for 30 minutes and 30 minutes on the grill.
We use Kingsford blue bag! We find this product to be superior! We have consistent results with Kingsford, and my man knows what to expect from this product–Kingsford is his brand preference. Interesting tidbit: Kingsford charcoal was originally made from the scrap wood from Henry Ford’s production facilities.
Easy salsa made from left over grilled corn:
15 oz of canned black beans drained and rinsed
About 2 cups of cooked corn–2 -3 ears of your grilled corn
A diced mango or a peach–diced small ( we had peaches from our tree!)
1/2 an onion diced if you like
2 Tablespoons of lime juice
2 Tablespoons of olive oil
1/4 cup chopped cilantro
1 Teaspoon or to taste of cumin
“Stir it up little darlin”‘ like Bob Marley–and you’ve got a GREAT Salsa!
You are never to young to learn how to cook on the grill:
Children can assist you on the grill–create opportunities for them to participate! They can flip burgers, turn potatoes, base or mop food items, and don’t forget to include them in the preparation process. In the end, allow them to present the food on a platter for all to see!