AmericaâÂÂs Test KitchenâÂÂs Grilled Potato Hobo Packs 2 pounds Yukon Gold potatoes -- (about 3 large) scru 1 tablespoon olive oil 2 garlic cloves -- peeled and chopped 1 teaspoon minced fresh thyme 1 teaspoon salt 1/2 teaspoon pepper Cut each potato in half crosswise, then cut each half into 8 wedges. Place potatoes in large bowl and wrap tightly with plastic wrap. Microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Carefully remove plastic and drain well. Gently toss potatoes with oil, garlic, thyme, salt, and pepper. Cut four 14 by 10-inch sheets of aluminum foil. Working 1 at a time, spread one-quarter of potato mixture over half of foil, fold foil over potatoes, and crimp edges tightly to seal. FOR A CHARCOAL GRILL -- Light large chimney starter filled with charcoal briquettes (6 quarts, about 100 briquettes). When coals are hot, spread them evenly over bottom of grill. Set cooking grate in place, cover, and heat grill until hot, about 15 minutes. FOR A GAS GRILL -- Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Clean and oil cooking grate. Grill hobo packs, covered, until potatoes are completely tender, about 10 minutes, flipping packs halfway through cooking. Cut open foil and serve. MAKING POTATO HOBO PACKS To ensure tender potatoes with charred, smoky flavors of the grill, here's what to do: Microwave the potatoes first to help them cook quickly on the grill. Arrange the microwaved potatoes on foil, fold over, and crimp. Flip the packs halfway through grilling for evenly charred potatoes.

We love to try new things on the grill. Most of my recipes are from Steve Raichlen (I have 3 of his books). We probably do "beer can chicken" the most; sometimes with wine. We also love to just set mussels and clams on the grill and when they open we baste with herb butter. This we don't make often, but it is a show stopper and goes well with pork loin. Barbecued Cabbage (whole) ========================= 4 tablespoons (1/2 stick) butter 4 slices bacon (1/4 pound), cut crosswise into 1/4 inch slivers 1 small onion, finely chopped 1 medium-size green cabbage (about 2 pounds) 1/4 cup of your favorite Barbecue Sauce Coarse salt and black pepper 1. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumble a piece of aluminum foil and shape it into a ring about 3 inches in diameter (the cabbage will "sit" on this). 2. Cut the core out of the cabbage and discard. Cut the remaining butter into dice. Stir the bbq sauce into the bacon and onion mixture. Prop the cabbage up right on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage lightly with salt and generously with pepper. 3. If using a gas grill, place wood chips in the smoker box or make a pouch and preheat on high until you see smoke, then reduce the heat to medium. 4. Place the cabbage on its aluminun foil ring in the center of the hot grate away from the heat - you want indirect heat. 5. Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1/2 hours. To serve, peel off any dired-out or charred outside leaves and discard. Cut the cabbage into wedges and serve. This one makes a great presentation - it is so easy. We like to do these as an appetizer for guests - they take only minutes once they are prepped. Rosemary-Grilled Scallops ========================= 1 2/3 pounds sea scallops 28 to 32 rosemary sprigs (each 3 to 4 inches long) 3 ounces prosciutto, sliced paper-thin 3 tablespoons extra-virgin olive oil or basil oil 1 lemon, cut in wedges Caorse salt and black pepper 1. Pull off and discard the muscles if they have it. Rinse and blot dry. Strip the bottom leaves off the rosemary sprigs. Cut the prosciutto into strips just large enough to wrap around the scallops (about 3/4 by 3/2 inches). 2. Lay scallop flat on your work surface. Wrap a piece of prosciutto around it and skewer it with a rosemary sprig. Arrange the scallops on a plate or in a a nonreactive baking dish. Drizzle with oil over both sides of the scallops, squeeze lemon juice over them, and season with salt and pepper (easy on the salt, as the prosciutto is fairely salty). Let marinate for 15 minutes while you light the grill. 3. Set up the grill for direct grilling and preheat to hight. Brush and oil the grill grate. Place the skewered scallops on the hot grate and grill until cooked, 2 to 3 minutes per side. The scallops are done when they turn white and feel firm. This we make often: Ginger-Soy London Broil ======================= 1 piece (2 inches) fresh ginger, peeled and thinly sliced 1/2 red onion, cut into 1-inch chunks 4 cloves garlic, coarsely chopped 1/2 cup chopped fresh cilantro or parsley 1/4 cup dry red wine 1/4 cup soy sauce 1/4 cup vegetable oil 1/2 teaspoon black pepper 1 flank steak (1/2 to 2 pounds) 1. Prepare the marinade: Place the ginger, onion, garlic, and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil and pepper and process to combine. 2. Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrgerator, covered, for at least 4 hours, ideally 6 hours, or even overnight, turning the steak a few times. 3. Set up grill for direct grilling and preheat to high. Brush and oil the grill grate. Remove steak and drain well. Place the steak on the hot grate and grill, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after 3 minutes if a crosshatch of grill marks is desired. Let rest for 5 minutes. Using a sharp knife, carve it into broad think slices, holding the knife blade at a 45 degree angle to the top of meat. I have more - I will have to come back later. Grilled Eggplant with Caprese Salsa and Yagatori Chicken.

Pretty much any time I grill, I roast some sort of veggie at same time. Almost ALWAYS a few THICK slabs of sweet onions. I stick a few tooth picks into slices so that they stay together. I marinate in whatever the protein is marinating in... vinaigrette, BBQ seasoning, etc. Think same method would work for cauliflower?!? Seagrass... when you say "no steaks" do you mean you prefer NOT to cut this way or do you have a great reason not to cut steaks? Curious. Most veggies, I'll start early/first. Maybe get a little color on them and then move to "off" side for indirect cooking. You get the char/color/flavor and then slower cooking for texture.

Well, you all have me convinced! I'm ordering one today or tomorrow, along with a grill temperature probe, which I needed anyway. I watched a few YouTube's last night on the Instant Pot and was pretty surprised at what it can do. I'm going to get the Ultra, as it seems to have a few more features for now and later - it does have a 'faux' sous vide setting, which I'm sure is inaccurate, but will suffice for now should I attempt it. I'll get the Anova after reno if I still want it. Hard boiled and poached eggs, fast and easy rice, pasta, proteins, steamed veggies, stock and bone broth, and I can make soups! Soups!!!! So glad this was brought up and I was encouraged to get one. I'll most likely order a pressure cooker cookbook as well. Annie, I will look for Instant Pot recipes too! Snowed yesterday, rain and cold temps for the next week, so clearly grilling is not something I can do always. However, I think I'll start small - I've got chili in the fridge, so next non-rainy day, cornbread in the grill : ) I think, with the grill, the electric skillet (which is quite large), the Instant Pot, microwave, and my sad toaster oven, I should be set. I've so few cooking utensils now, and very little space, it's all I can really use! The induction burner looked great, but I'd have to find and unpack my pans and order skillets - but I'm quickly running out of storage containers and I'm finding they aren't ideal for storage/cooking - nothing is, but I'll manage : ) I know one thing: After we're done with the reno, it'll feel like we're living like Kings! LOL! During the reno, I won't be limited in meals as I thought I might be. Again, and again, I'm so grateful to everyone here at the GW Cooking community!