Grilled Taters With Onion And Garlic Food

ROASTED GARLIC

Steps:

• Preheat the oven to 375 degrees F.
• Cut the top quarter off the top of the garlic bulbs. Place them in a pie pan and drizzle the tops with the olive oil. Sprinkle with salt and pepper. Cover them with foil and bake until the garlic is roasted and soft, about 45 minutes.

SWEET SOUL 'TATERS

Steps:

• For the sweet potatoes: Preheat the oven to 375 degrees F.
• Bake the sweet potatoes until fork-tender, 30 to 35 minutes. Remove the potatoes and raise the oven temperature to 400 degrees F.
• Slice the sweet potatoes in half and let them cool slightly. Scoop out the innards, place into a large bowl and give them a good mash, leaving some texture to the potatoes--no need to mash completely. Add the granulated sugar, milk, salt, vanilla extract and eggs. Stir and mash the mixture around--you don't want them to be perfectly smooth.
• Butter a 2-quart baking dish, pour in the potatoes and smooth out the top.
• For the topping: Combine the brown sugar and flour in a bowl. Throw in the butter and with a pastry cutter, cut together until thoroughly combined. Add the pecans and combine until the topping is nice and crumbly. Sprinkle the crumb mixture all over the top of the potatoes.
• Bake until golden brown, about 30 minutes.

GRILLED GARLIC POTATOES

Steps:

• Preheat grill for high heat.
• Arrange potato slices, separated by onion and butter slices, on a large piece of aluminum foil. Top with garlic, and season with parsley, salt, and pepper. Tightly seal potatoes in the foil.
• Place on the preheated grill, and cook 20 minutes, turning once, or until potatoes are tender.
• Sprinkle potatoes with Cheddar cheese, reseal foil packets, and continue cooking 5 minutes, until cheese is melted.

GRILLED POTATOES AND ONION

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

GRILLED ONIONS AND POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.

GRILLED TATERS

Steps:

• Preheat a gas grill to High.
• On two pieces of foil (stacked), arrange potatoes in three rows overlapping the edges.
• Top with onion slices, a generous amount of House Seasoning, and melted butter.
• Place a third piece of foil on top and crimp the edges with the bottom two pieces to form a sealed packet.
• Using the underside of a baking sheet for "transportation," bring the packet to the grill and place on the medium rack (excluding the baking sheet).
• Cook with lid closed for 15-20 minutes, and then open the lid for another 10 minutes or until edges of potatoes are getting crispy and brown. Serve immediately.

DRUMMOND GRILLED RIB-EYES

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt.
• Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving.

GRILLED CHEESY POTATOES

Steps:

• Peel potatoes if desired and cut into 1/4 inch slices.
• Cut 2 15 inch pieces of foil and lightly spray with Pam.
• Layer potatoes, onion, pepper 1/2 on end of each piece of foil.
• Sprinkle with salt and pepper and dot with butter.
• Fold other end of foil over the potatoes and seal each end and sides tightly.
• Grill over hot coals for 15 minutes each side.
• Carefully fold back foil, steam is hot, and sprinkle each packet with cheese.
• Place back on coals about 3-4 minutes until cheese melts.