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Thursday, March 29, 2012

Trash Can Potato's

Well Folks: Today let's do potato's a little different, but still using the grill to make a potato dish that we like quite a bit. These are called Trash Can Potato's. I use a aluminum pie pan when I make these, but you can do this with sheets of aluminum foil. To make this side dish you will need.

Aluminum Foil, Heavy Duty is  best
3 to 4 medium size Yukon Gold Potato's sliced
1 Medium size onion sliced
2 Tbs Basil
1/2  Stick Butter
6 - 7  Button Mushrooms sliced in half

After peeling and slicing the potato's and onion layer them either on a sheet of aluminum foil or in a pie pan. Add the Basil and put the mushrooms around the top of the potato's. Now top everything with pads of the butter. You want to wrap everything tightly and place on the grill. Place on the cool side of the grill that has been set up for a indirect fire.

After about a hour check the potato's to see if they are tender, sometime depending of how hot your fire is,it may take a little longer than a hour. These are real good as a change up from potato salad and baked potato's and they go well with any BBQ dish that you are grilling up.

Next. Lets talk Fish

Tuesday, March 27, 2012

Feeding a Crowd

Well Folks: Today lets talk about grilling for a crowd. It's one thing to grill up some ribs for the family, it's another thing to grill for a large group. I'm not a professional caterer, so I have limited knowledge about grilling for a huge event. I have cooked for about 75 people, and many times for groups of 25 to 35.

The first time you cook for a group of people that isn't family it can be a little scary. I'm here to tell you with a little extra planning you can do just fine. Getting a good count of how many people will be there is most important. You'll want to know how  many are adults and how many are children. After you know the count you have to know what you are going to grill. I like it when I get to choose, but some times you can't do that and you will have to grill what is requested. Once you know how many and what you are grilling, the next thing you have to do is make sure you have enough grill space. You will need to have enough grill space to grill each meat choice, this is why I like to choose, because one of the easiest meat to grill for a crowd is Pulled Pork. Pulled Pork can be done before the event and is a great self serve meat.  Ribs are tougher, as far as I'm concerned because to me these need to be smoked and served when the meal is served. You can do ribs before hand and heat later, I just think they are the best coming right off the smoker and onto the plate. Same with Pork Steaks you can do them ahead of time and reheat but again right off the smoker is when they taste the best, if you ask me. Chicken quarters are also poplar, and are easy to cook and serve.

Now after making sure you have enough grill space. To get a idea of how much meat you need is next hard decision you have to make. A good rule of thumb is a 1/3 lb person of pulled pork if only serving one meat if you are are doing 2 meat 1/4 lb per person.. That's when you have at least 2 sides. When serving ribs, 2 bones per person with 2 meats, 3 bones per person when serving by its self. Chicken quarters  1 per person when only serving chicken and split and serve one piece when doing another meat.   Sides serve about 3oz per person of each side.

These are just some general guide lines. Don't jump out there and try to grill a company picnic for the first time and try to feed 100 people. Start out doing a cook for family and friends with 12 to 20 people to get your feet wet, and build up your confidence. That's really all most of you will every want to grill for,but once you start grilling for the family and friends, and you grill up some great BBQ. You will find that you will be asked to grill more often, and there will be more people each time.  It's a lot of work so don't be afraid to say no. If you decide to grill for a large group, make sure you have help, and you are prepared to cover the cost of all the rubs, sauce and  charcoal. All those expenses add up in a hurry and if it's a family get together you may find out, you won't enjoy the gathering, and all you did was work.

Now if you become the Pit Master that everyone wants to grill at their gathering, it is nice to hear all the positive feed back,. Just remember it's a lot of work, but if you are like me, and love to BBQ, it can be pretty rewarding.

Next, Trash Can Potato's

Monday, March 26, 2012

Baked Beans

Well Folks: What goes better with a plate of BBQ than Baked Beans? These aren't very hard to do and there are a lot of recipes on how to make this side dish staple. Today, I will tell you how I make my Baked Beans. You are more than welcome to adjust to meet you and and your families taste. That's whats fun about BBQ, making food that you like, and adjusting the taste to make each dish your own.

For this recipe you will need;

1  large can Bush's Original Bake Beans
1/2 cup diced onion
1/4 Cup yellow mustard
2/3 Cup Dark Brown Sugar
3/4 Cup BBQ sauce
1 Cup diced cooked rib ends

In a Aluminum baking pan pour in the beans, add the other ingredients and mix well. This is where I use the trimmings that I have been getting when I trim my spare ribs into St Louis Style. What I don't eat as Pit Masters rewards, I save for my bake beans. If you don't have rib trimmings you can use some thick sliced Bacon. Bacon is always a favorite of mine and I use Bacon as much as I can, Bacon makes everything taste Great.

Cover the pan and place on the grill for at least a hour, if you don't have space on the grill these can go into a 325 degree oven. After a hour the beans should be done, but you can hold in a 200 degree oven until time to serve.

These beans are a nice side dish, that goes with any BBQ meat from Pulled Pork, Pork Steaks and Ribs to Hamburgers, Hot Dogs and Beef Brisket. Heck these make a pretty good stand alone meal. Give them a try and add your own special flavor profile to make them your own family tradition.

Next, how to feed a crowd.

Saturday, March 24, 2012

Kettle Fried Chicken aka KFC

Well Folks: I said I was going to tell you how to do fried chicken on the grill, and today is the day. I have been doing some research on how to do this on the BBQ Brethren Forum. After reading a lot of posts, I finally came up with a way to do some finger licking chicken. This really isn't to hard to do, and it definitely takes fried chicken to a flavor profile you haven't had before. I promise when you do this for your friends and family, they will think you have lost your mind until they taste the first piece. Then they won't want chicken done any other way. So let's make some KFC, to make this you will need.

1 Whole Chicken cut up into pieces
1 cup Milk
1 Egg
1 Bag Chicken Breading ( I used Andy's Spicy Chicken Breading)
can of cooking spray ( I used Pam for baking)

Take the chicken and rinse it in cold water and pat dry. Take the cup of milk and the egg mix together. Take the breading and place in another pan. Place the chicken in the milk and egg mixture to coat. Next dredge the chicken in the breading. Now place the chicken in the milk mixture again and dredge again in the breading.  After coating all the chicken twice set aside for 30 minutes.

Now while the chicken is resting, it's time to set up the kettle for indirect cooking. You want a nice fire started and the grill temp up toward 375 to 400 degrees. I used some MOJO Hickory and Cherry for smoke a half a cube of each is plenty.

After the fire has gotten started and the grill is up to temp. time to put the chicken on the grill. I placed the larger breast pieces closest to the coals, and then place the legs and wings further from the hot coals.  Spray the chicken with a light coat of the cooking spray, then close the lid. After about 30 minutes turn the chicken and add  another light coat of cooking spray. Continue to cook the chicken for another 15 minutes, now turn the chicken for the last time and spray the chicken with cooking spray any where the coating looks dry.

After the chicken has been on the grill for 45 minutes, check the smaller pieces for temperature. You are looking for 165 degrees the wings and legs will get done first, and you can remove and cover to hold until the other pieces get done. Keep a eye on the chicken and add a light coating of cooking spray any where the breading looks to be drying out.

After all the chicken has reached 165 degrees you have a fine bucket of KFC. I urge you to try this and I'll bet you will find this to be some of the best Fried Chicken you've every eaten.

Next, Baked Beans

Tuesday, March 20, 2012

Food Safety

Well Folks: I've been writing this blog for 2 months, and I think its time I talk about food safety. I always tell people I only have 2 rules when I BBQ.
Rule # 1 Make no one sick.
Rule # 2  Make it taste good.
I have been passing along some recipes on how to make good tasting food on the grill. I think maybe I need to make sure you follow some basic rules on food safety so you won't break Rule #1 and make someone sick.

The most important thing you need to know is two temperatures, that's 40 degrees and 140 degrees. Bad things happen when food is between those 2 temperatures. The basic rule is food left out and is above 40 degrees and below 140 degrees for 4 hours  bad things happen. I personally shorten that time to 2 hours. I don't leave food out for over 2 hours that is above 40 degrees and below 140 degrees. It's really pretty easy after 2 hours get all the cold food in  the fridge or on ice so it stays below 40 degrees, and make sure any hot food has been kept hot and above 140 degrees. If in doubt get the hot food wrapped and in the fridge so it to can get below the 40 degree mark.

Now the next thing, is keep your work area clean and don't cross contaminate.  I use food trays that I bought at Restaurant Depot. I have 4 of them they work great, I use them as a cutting board and I can switch out when I need to prep another food. They also have a nice lip so all the juices stay contained and makes clean up easy. You need a disinfectant  mix of 1 TBS bleach to a gallon of water to wipe your work area down.

Last but not least your hands. Wash them a lot. Wash them ever time you switch food in the preparation. I use vinyl gloves, they work great at  keeping hands clean, and I just switch out every time I change to a different food in prep. You can also find them at Restaurant Depot, also I found them in the Pharmacy Dept.

So really food safety is easy, if you just watch your food temperatures and keep your cold food cold, and your hot food hot. The other thing to remember is keep your work area and your hands clean. Follow these simple steps and you won't have a problem with Rule # 1. I will keep posting my recipes so Rule #2 isn't problem either.

Next, I'll tell you how to make fried chicken on the grill

Saturday, March 17, 2012

Getting Ready for a Contest

Well Folks; Let me talk about getting ready for a contest. I'll start by saying, I got a huge ego, and when it comes to my BBQ team there is only one Pit Master and it's me. I know some teams have more than one Pit Master and each one cooks a different category, and it works for them. "The Man, The Grill, The Magic" competition BBQ team has one Pit Master, and its me. When the team gets a call, it's because I cooked some great BBQ and if the teams finishes Dead Ass Last, it because I cooked some bad BBQ. That's not to say that my brother in-law Greg, and My son Bill aren't important members to the team, they are. It's just that I spend a lot of time practicing and trying  different flavor profiles and working on the time lines to insure a good result. Greg and Bills job during a contest is to help set everything up, and keeping me calm and on point. They are watching the Temps, of both the smokers, and the meat. I have a time line written out and they watch it and make sure I'm ready to do the next step. They really keep me on point, so that I don't have too many things to keep track of, and I can just  focus on making Great Q.

Now I'm not going to bore you with a list of everything I take to a contest. I will give you a couple of quick pointers that even if you don't do a contest you can use if you are just cooking a picnic and you're not cooking at home. The first thing is make a list, sit down and write down everything you need to BBQ. I mean everything from the the pop up tent, to all the meats, to the pits and charcoal.  What seasoning and rubs are you going to use how about sauce and ice. The prep tables, knives, paper towels. Without a list, I promise you will forget something and when you're 20 minutes from the nearest store its not the time to find out you forgot the the BBQ sauce. You can find some very good lists on the BBQ Brethren Forum, make copies and check off each item as you load. Now if you are doing a contest you may want to do a practice cook at home, taking everything you think you need outside, and any time you have to go inside for something write down that item. Now when you get done anything you didn't use take off the list. Remember everything you take, you have to pack, unpack and repack to take home after the contest. No need taking anything you aren't using. This is where my teammates Greg and Bill are a big help. After I get done cooking 4 categories of BBQ, I'm worn out and loading everything back up by myself is really tough. I've done this and I don't like it, I'm getting too old to work that hard for a hobby.

That's just a quick overview of what it takes to cook a BBQ contest. If any of you are thinking of joining the fun of cooking a contest please contact me and I will help you with making a list and what you will need to do a contest. I didn't even talk about how much meat you will need, and the prep you need to do to cook each category.  There's a lot of planning and work to cooking a BBQ contest, but if you do one, I'll bet you will be hooked. It's a lot of fun, and you will meet some great people.

Last but not least, I didn't list adult beverages. There is nothing like a cold beer while you cook each category and toasting the winners with a cold beer after the contest adds to the fun and friendships you are making. This is where my brother in-law is the best teammate for me, he doesn't drink, so I have a driver to take me home safely and without getting a ticket.

Next week, Fried Chicken on the Grill.

Thursday, March 15, 2012

Turkey in the Big Easy

Well Folks: Today I'll talk about how to do the Turkey in a Char Broil Big Easy. First off, let me start by saying I'm not paid by Char Broil nor did they give a cooker to try. I bought my Big Easy off their web site paying retail price. The reason I wanted to use this cooker is because of their claim of being a Oil less turkey fryer. I have fried a Turkey in oil,and had good results. My problem with frying in oil is, number one safety and number 2 what the hell do I do with all that oil after cooking a Turkey. I found this is not the cheapest way to cook a turkey with the price of peanut oil and the amount of oil you need to fry a turkey. It is fast, and the turkey did come out tasty but a lot of hassle and expense for a one time event.

So I got the Char Broil Big Easy 2 years ago and found it to be a good alternative to a oil fryer. You don't have to heat the oil and worry about the dog or a child turning it over. It doesn't have to be watched the entire time the turkey is cooking. So lets cook a turkey in the Big Easy, I use a propane cooker I think they now offer a electric version. Can't speak about how the electric works but if it's as good as the propane I'm sure you will be happy.

To cook turkey in the Big Easy you follow the same method as I talked about in post about smoking on a grill. You remove from the brine pat dry and rub the turkey with olive oil and season just like you would if cooking on the grill or the oven. I like doing about a 12 to 14 pound turkey no matter if I'm smoking or doing a bird in the Big Easy. The neat part about the Big Easy is there is no preheating necessary, just put the bird in the basket turn the burner on and put the basket down in the cooker. It takes about 10 minutes per pound to cook a turkey, but this is just a guide line, you will want to check the turkey with a good thermometer to check the thigh and the breast,you are looking for 165 degrees.

After you have the turkey cooked to temp, again you will want to let it rest for 15 to 30 minutes so all the juices settle down before craving. I did 2 turkeys for Thanksgiving and got a split opinions on which one everyone liked the best. I got to be honest, I liked the Big Easy Turkey best between the two, but I wouldn't turn either one down. Got great results on both Turkeys.

So now remember, Turkey isn't just a holiday meal it can be a nice change of pace anytime of year.

Tomorrow, Lets talk about getting ready for a contest.

Wednesday, March 14, 2012

Turkey Part 2

Well Folks: Today let get this bird in some smoke. The first thing you want to do is remove the turkey from the brine and drain well and pat the turkey dry with paper towels. Next  rub the bird down with some Olive oil. This protects the skin and helps hold  the seasoning. After rubbing the Turkey with oil, season with some Plowboy's Yardbird or the seasoning of your choice. I've used Mrs Dash Org. with good results. Season the entire turkey inside and out.

Set the grill up for a indirect cook with coals on each side and a drip pan in the center. Place the Turkey over the drip pan. You want a grill temp of about 325 degrees. I like using a fruit wood when I cook poultry Apple or Cherry is a good choice. Careful with hickory or mesquite or you can over smoke the turkey.

This a good time to use a remote thermometer placed in the thickest part of the thigh, you are looking for a temp of 165 degrees. You also want to use a fast reading thermometer  to check the breast, again looking for a temp of 165 degrees. I like to cover the turkey in aluminium foil when the turkey starts to get the color I like. Just loosely cover the turkey to slow down the smoke effect to the skin.

When the Turkey get to the proper temp you want let it rest for at least 15 minute before craving, 30 minutes is better so all the juices can settle back down in the turkey.

Crave the bird up and everyone will want you do the Thanksgiving Turkey this way. It will become a family favorite.

Tomorrow, Let do the same bird in the Char Broil Big Easy. The Oil less turkey fryer

Tuesday, March 13, 2012

Let's Talk Turkey

Well Folks: Today lets talk turkey. Turkey on the grill is really one of the easiest things to smoke on the grill. Turkey is also something that I like to do in the summer when everyone is doing Pork Steaks and Ribs, and you throw them a change up with a Delicious smoked turkey. Everyone will be happy to have something a little different and Turkey doesn't have to be served only on Thanksgiving.

So lets do a Turkey when nobody excepts it. I like to brine my Turkey a brine just insures a moist bird,  and once you use a brine you will never cook another Turkey without taking the time to brine your Turkey. A simple brine is one I got from one of my favorite Blogs, you will need

1 1/2 gallons Ice Water lots of ice
1/2 gallon  Hot Tap Water
2 Cups Dark Brown Sugar
1 1/2 cups Kosher Salt
1/4 Cup Old Bay Seasoning
1 tsp Chinese Five Spice  ( you can find this in the Asian section of your store)
Juice of 2 Oranges
Juice of 2 Lemons

Bring the 1/2 gallon of tap water to a boil and add all the the ingredients take off the heat and stir to dissolve the salt. After everything has dissolved and cooled some what add this mixture with the Ice water in a food safe bucket. Just a note I got my food safe buckets from the bakery dept at Schnuck's for free, Just ask if they have any Icing Buckets.

Now add the Turkey to this mixture and add more Ice if you have to completely cover the bird. Now find a cold place to store this for at least 45 minute per pound. I like to leave it over night.  It's important to keep everything below 40 degrees either in a large Ice chest covered with blankets or in a refrigerator, I make room in my Beer fridge in the garage

That's enough for today.

Tomorrow, lets gets this Bird in some smoke.

Sunday, March 11, 2012

Cherry and Peach Cobbler

Well Folks: Today I'll finally tell you about a simple Cherry and Peach Cobbler you can make on tne Grill or the oven. I got this from JMSetzler on the BBQ Brethren Forum. Real tasty and anyone can make this, you can even have the kids help make this so they can have credit for making a outstanding dessert.

To make this cobbler you will need
1 Can Cherry pie filling
1 Can Peach pie filling
1 stick butter
1 cup sugar
1 Tbs cinnamon
1 can Biscuits

In a Cast Iron Skillet add the Cherry and Peach pie filling, Next melt the butter and coat the Biscuits with Butter,  After mixing the cinnamon and sugar coat the biscuits with the sugar cinnamon mixture, Now place the biscuits on top of the filling and place on the grill set up for indirect with coals on each side and place the skillet in the center. You want the temp to get up to 325 to 340 degrees. After about 45 minutes check the biscuits, you are looking for a nice golden brown and flaky biscuit. Remove and serve right away, there are a lot of things you can do at this time to make this your own . A scoop of Ice Cream, maybe some Sugar Icing, or Whip Topping. I like it just the way it is, served in a bowl with  a spoon, and a cup of coffee.

Hope this was worth the wait,

Next  lets talk Turkey

Wednesday, March 7, 2012


Well Folks: Got to say I'm sorry about not posting the Cherry and Peach Cobbler recipe. But I have been real busy with a thing called work and haven't had time to make one and take some pictures. Hope to make a cobbler this weekend. I promise it will be worth the wait.

Thanks for looking ,,Don

Monday, March 5, 2012

Pork Butt

Well Folks: Today we will talk about a BBQ staple, Pork Butt. The Pork Butt is one of the all time favorites for Pit Masters to smoke and is a category in KCBS and SLBS contest. To be completely honest everything I'll  be telling you I have learned by reading and listening to other Pit Masters. I will tell you, to do a pork butt properly you will have be patient and just know it's done when it's done. Every Butt will cook a little differently so there are no hard and fast time lines. Also just so you know, cooking a Pork Butt in a crock pot with some BBQ sauce ain't BBQ, so don't try and pass that off as BBQ, IT'S NOT.

Now let start to prepare the Pork Butt. I like doing a bone in pork butt, because the bone will act just like one of those pop up thermometer in a Holiday Turkey. By that I mean when the bone pulls clean, the butt is done. If the bone is not loose and easy to pull you're not done cooking. When it does pull clean, the meat will fall apart and is easy to pull into pulled pork for sandwiches.

You will want to remove any excess fat from the top of the pork butt , but I leave the bottom fat cap on. It protect the meat on the bottom from the heat. After trimming the Butt rub the entire butt with Yellow Mustard, as I've said before, the mustard helps start breaking down the meat and it acts as a binder for your rub. Now is when you will want to inject the Pork Butt. A simple injection I use with good results is Apple Juice.  Go all the way around the butt injecting the apple juice into all the different muscles. Take your time, it pays off in the finished product.

Now for the Rub, I like Plowboys Yard Bird, I know it say's for chicken but if you read the label it say's it named for chicken but made for pork. The other Rub I like  is Drapers All Purpose Rub  and the last choice is Dizzy Pigs Dizzy Dust. What ever Rub you use, be sure to apply plenty, this is going to produce the Bark on the outside of your Pork Butt. The Bark is going to look like its burnt, but believe me when this is pulled and mixed with the meat it is a ticket to flavor town.

 Now as far as the fire you want a good indirect fire built using the Minion method. I really like the Ugly Drum for smoking a pork butt, but a Weber Smokey Mountain does a good job and you can also do this on a kettle. On the kettle you will put the coals on each side  and use a drip pan in the middle and placing the Pork Butt over the drip pan. As far as smoke I use a combo of  MOJO Hickory and Cherry for a nice smoke flavor. I use the Hot and Fast method so you want the temp of the pit at about 300 to 325 degrees.

Using a remote thermometer inserted into the center close the lid and get ready to watch a ballgame or mow the lawn. Smoking a Good Pork Butt takes time,  basically it takes about a hour per pound as a good guess on how long you are going to be smoking before it's done. After closing the lid DON"T PEEK!! As I've said before   "If You're Looking, You Ain't Cooking" Watch the pit temp and get the pit set in at the 300 degree mark. Now watch the remote and when you get to about 140 degrees you will meet THE STALL, that's when it hits a temp and it stops going up, it just sit there. You will think the fire went out, it didn't. This is when  all the interior fat is breaking down and rendering out to produce the tender fall apart Pork Butt we are looking for. The Butt will start having a nice bark  and you are getting close. Now if you want to speed the cook up and get past the stall faster you can foil the butt at this time. Just wrap
 the Pork Butt in a double layer of Aluminum  foil an return it to the smoker.

Watching the temp of the butt at about 190 degrees you can check the bone and see if it wants to pull. If not continue cooking checking again at 200 degrees. Some times depending on the Pork Butt you will have to go all the way to 210 degrees before it is done, other times it's done at 190 degrees. Just remember it's done when its done  each Pork Butt will be different.

After it's done remove from the smoker and, if you foiled the butt, open the foil and let it cool for at least 15 minutes.This will allow the bark to firm back up. Here's trick if you want cook and hold the butt for later. Wrap the Pork Butt back in foil and place in a clean dry cooler and pack with towels. The Pork Butt can be held for as much as 6 hours like this and still be too hot to touch.

Now to pull this it should be pretty easy to pull because it will fall apart and I like to use some Blues Hog Tennessee Red to the pulled pork, adds a nice flavor. Also add the juices that was in the foil when you unwrapped  the Pork Butt.

Make a sandwich and enjoy. I like to top them with a little Cole Slaw, Messy but good.

Questions, contact me. I hope I didn't forget anything,but follow this and you should have some flavorful sandwiches to feed the family and friends.

Tomorrow. A Peach and Cherry Cobbler

Friday, March 2, 2012

Building a Fire, for Low and Slow

Well Folks: Today I'll talk about how to build a fire for a Low and Slow cook. I want to cover this because when we talk about Smoking a Pork Butt or a Beef Brisket both take hours to reach perfection. So building a fire that can burn and maintain temperatures for a long smoke  makes your life easier. The best way to do this by the Minion Method.

So lets build this Minion Method fire. It's really pretty simple, if you're using a Ugly Drum or a Weber Smoky Mountain. You will start by putting the charcoal into the basket, with a couple of chunks of MOJO smoking cubes for flavor.You will want to put plenty in the basket because you are going to be cooking a long time. Next with a chimney starter you will start about a half a chimney of coals, after these have gotten red hot you will add them to the unlit coals. I like adding them to the center of the basket. Close the lid and let the pit get up to temp. it is easier to  get control of the fire as its going up than trying to get control after it has gotten too hot. Remember control the temps by closing the inlet for air with the top vent wide open. After about a half a hour you should have the fire dialed in, this is when you will put your meat on the grill and close lid. A remote thermometer is almost a must for this type of cook because you don't want to be opening the lid a lot during a long smoke.. Remember "If you're looking, you ain't cooking"

Now if you're using a kettle type grill you will put the coals around the outside ring of the kettle and adding  lit coals to one end. This will start the fire slowly on one end and it will burn itself around the whole kettle. With this set up you will put the meat in the center with a drip pan underneath the Pork Butt or the Beef Brisket.  Again controlling the temps by closing the inlets,with the top vent wide open.

I hope that was clear  if you have any question send me a email or add a comment. And please pass this blog on to your friends. Also click on my sponsors links it helps me continue to write this blog.

Next week Pork Butt

Thursday, March 1, 2012

Potato Wedges,Onions and Asparagus Spears

Well Folks: Today it won't take very long to write this post, because it so easy and quick to make these side dishes. That's Potato Wedges, Onions, and Asparagus Spears on the grill.  The the potato's are pretty straight forward you just use a Russet Baking Potato or a Yukon Gold, slicing in half length wise and then slicing the halves in half creating a wedge. Coat the wedges with some olive oil and lightly season, I like Country Bob's seasoning salt. Put the wedges on the grill set up indirect with the potato's on the cool side. Let these cook until tender turning ever 10 minutes to get a nice crust on both sides.

Grilling Asparagus Spears,is also very easy to do. First you will want to snap off the bottom of the stem. This is done by snapping the stem at it's natural breaking point. After getting spears ready you can put them in a plastic bag and add some olive oil to coat the spears. After coating the spears, season lightly with some Country Bob's seasoning salt. Put these on the grill with the potato's and grill till tender. I love these, I can eat them just like french fires.

Last if you want some Onions to go with that Cheeseburger you just grilled, I like to take a nice sweet onion and slice them  in thick slices and coat the slices with olive oil or a pad of butter and grill until tender, These need to be turned a couple of times and remove when tender.

 When doing these you will want to use some MOJO  Cherry smoking cubes, to give them a light smoke flavor. All in all not too tough and everything will complement the Cheeseburgers, or anything else you choose to grill.

Tomorrow, How to set up the grill, for a low and slow cook.