3 Ingredient Grilled Potatoes

Comfort food season is over, so bring out your grill!


I like doing side dishes and main dishes on the grill at the same time, and these potatoes go great with just about anything.


I prefer small red potatoes because they come out with a nice creamy texture but don't fall apart.  Just cut them in half, or in thirds if they are bigger.  Small Yukon Golds work too.


Toss the potatoes in a plastic bag (I re-use the ones that the burger rolls come in).

Add 2 tbsp olive oil  and 1 packet dry italian or ranch dressing spices.

Shake to coat.
Pour potatoes out onto a double-layer sheet of foil sprayed with non-stick baking spray.

Cover with another sheet of sprayed foil.  Crimp edges tightly.


Throw on grill rack with low heat for 1 hour, flipping once about halfway through.

Move packet off to one side if you turn up the heat to cook the main dish.


Salt & pepper to taste.

Top Secret Lamb Marinade

Many people don't enjoy the flavor of  lamb, but for those who do - a good marinade can turn it from a nice meal into a transcendent experience! I have evolved my marinade recipe through years of experimentation, and it is now ready to share with my loyal readers :)

For two pounds of lamb:

1/2 c. marsala cooking wine
1/4 c. olive oil
1 tbsp crushed garlic
1/8 tsp each - dill, mint, cumin seeds, black pepper, sea salt, oregano, basil, rosemary

Mix all ingredients in a zipper bag or plastic container with the meat. Marinate at least 3 hours; overnight if possible.  Shake or flip container occasionally to distribute marinade.  Grill large kabobs over medium heat or under broiler for 20-25 minutes.

The same marinade can of course be used for lamb roasts, however I usually add more wine to the roasting pan to keep the roast juicy.  Lamb roasts can also be done in a crockpot or stock pot; use the same marinade but add one 14oz can of tomato sauce and let stew until tender.

Hot Beef Convection

This is a top round roast, smoked with hickory chips and basted with spicy bbq sauce to keep it moist.

It took about 3 hours, and went perfectly with fresh local sweet corn.

Leftovers were shredded and used to make BBQ Tacos -  heat shredded beef with a little bbq sauce. Serve in taco shells with cheese and coleslaw or fried peppers & onions.

Hungry yet?

Shishkebab is Easy! Just Marinate and Penetrate!

Shishkebab really is simple to prepare, but there are a few handy tips that can help:

If using wooden or bamboo skewers, soak them in lukewarm water for at least 30 minutes  - this will make them burn less on the grill so the ends don't break off when you handle them. Also, try going for double penetration. (ha)

Using two skewers for each gives more strength, and the food won't spin around when you move them.


Beef shishkebab needs to be cooked on high heat for 20 minutes, flipping once. Some veggies will accomodate this timeframe - onions, tomatoes, mushrooms.  Denser veggies like peppers or eggplant should be briefly boiled before skewering. Try shaking veggies in a plastic bag with a splash of salad dressing or white wine to give them a little zest.

Side dish suggestion: cold Greek Pasta Salad.

1 box orzo
1 pkg frozen spinach, defrosted and drained.
1 bottle caesar salad dressing (not creamy)
feta, green olives, tomatoes to taste

Cook orzo, rinse with cold water and drain well. Add remaining ingredients. Let blend in fridge for a couple hours.

It's Barbecue Season: Smoking The Kielbasa

Here is a bit more detail on meat smoking. It can be done with either your regular grill or with a specialty smoker like the one seen here. (this one was purchased by my grandparents in 1977) You can achieve similar results with a regular grill as long as the cooking temperature is maintained - it is important to only open the cover as needed to baste and turn. This enclosed unit has vent holes on top and bottom - circulation is important to good flavor without a sooty taste.

The key to the smoke flavor is to use wood chips, which  must be soaked in water for several hours before use. Chips that are too dry will just burn away, coating the food in soot.  Put the soaked chips into an aluminum can or make a little dish out of foil.  Place the container into the charcoal or next to the gas burner. Wood chips may be re-used several times.

Your meat handling technique will make all of the difference for a successful meat smoking session. Some meats will need more prep than others: sausages and kielbasa are ready to party right out of the package.  Unprepared meats like chicken, beef brisket or pork loin will need a bit more fluffing: first, circumcise away all the little flaps and loose bits and anything you wouldn't want in your mouth. Slather with sauce, or sprinkle with spice rub and spank firmly with generously oiled hands. Use a brush to baste every hour until done.