Emily, you've gotten quite a few methods, so I'll just add mine. Smiles. I hate when stuff falls through the grate so I do have a nice basket now that I can use,so that the heat actually touches the food. Before I had one I would slice the wedges of potatoes and thread them onto skewers. I have some nice metal flat ones that are perfect, transmit the heat and the potatoes/food stays on them. If using the bamboo ones or round ones, I use two paralell skewers so that the stuff won't turn around and around when you turn them over. So, I brush them with oil or butter and herbs if I want, grill them on a nice hot fire and then move the skewers to a not heated side or up on the rack for baking potatoes and cook till done, then put them back down to the hot fire briefly to crisp up. Sounds a little complicated, but it's really not and works for all kinds of food that takes a bit to cook. I like stuff in packets, but it's not the same as over the flame/heat. I've also just put them up on that upper rack or on the not heated part and let them cook first then put them on the hot part to get them crispy and grilled. The skewers are the main thing. Keep your eyes peeled for metal skewers if you don't have any.

Countrygal I've never done chicken marinated in buttermilk, but I have done boneless turkey thighs marinated in yogurt. Yogurt will definately work for chicken too. That's a tried and true Middle Eastern technique for grilling. You can add whatever you like to the marinade. I tend to use either a turkish seasoning mix I have or ras el harnout, which is a Moroccan spice mix, but you could use any old seasoning. It's a good way to go for moist flavorful meat, but you still have to watch the meat carefully and not overcook. Below is a link to a typical recipe in the Middle Eastern style. Here is a link that might be useful: Turkish Marinated Chicken Kebabs

GREAT thread--there's a lot of good recipes here so thanx for starting it! these were a summertime treat when i was growing up in central NY and might be sort of an acquired taste: Salt Potatoes Put 5# of small potatoes into about 2 quarts of water Add about 2/3 C of salt Boil until the potatoes are fork tender Serve with plenty of butter For a variation, cut the above into halves Pan-fry over low heat in olive oil to which you have added 8 or 10 bay leaves cut in half, turning several timeswhen they are crispy and browned, serve or, add a tablespoon of sugar and a little chopped basil and cook for another minute or two (can also be wrapped in foil and grilled). The differences in flavors is really quite good! this is from daisy--very tasty but the color of the finished dish is a little dark... Spiced Potato and Basil Gratin 6 medium boiling potatoes 2 cups loosely packed fresh sweet basil leaves 2 1/2 cups heavy cream 1 tablespoon ground coriander seeds 1 teaspoon each salt, black pepper, mace and allspice 125g Swiss or domestic provolone cheese, grated Preheat oven to 190C. Cook the potatoes in salted boiling water for 10 minutes. Drain and cool to room temperature. When cool enough to handle, remove the skins and cut the potatoes into 3mm slices. Arrange one-third of the potato slices in a thin layer on the bottom of a round 22cm baking dish rubbed lightly with olive oil. Sprinkle one-third of the basil over the potatoes. Cover with half of the remaining potatoes and the remaining basil. Finally, top with the remaining potatoes. Combine the cream and spices in a small bowl. Slowly drizzle the mixture over the potatoes. Bake for 1 1/2 hours or until the cream is thick and the potatoes are very tender. Sprinkle the cheese over the top; bake for 5 minutes longer or until the cheese is melted. Remove from oven and let stand at room temperature for 10 minutes before serving. i'm sorry i didn't make a note at the time i copied these recipes quite a few years ago but i believe they probably both are from one of the frugal gourmet's books. in any case, they certainly are T & T in our household! swedish hasselback potatoes 6 medium baking potatoes 1/4 C melted butter 1/4 C grated parmesan 2 T dry bread crumbs salt & pepper paprika place the potatoes on a large spoon and cut partway through them in 1/4" slices. place cut side up in a greased, 11 x 7 baking dish, brush with butter and sprinkle with salt and pepper. bake @ 375 for 45 minutes (or bake with a roast for 1 hour @ 325). mix together the cheese and the bread crumbs and sprinkle onto the potatoes. bake until tender--another 20 or 30 minutes. Portuguese herbed potatoes 6 new potatoes 6 whole bay leaves 2 T olive oil 2 T butter 1/2 tsp salt a few grindings of pepper pare a strip of skin off from the center of each potato. add potatoes and bay leaves to about 1" of boiling water. return to a boil and reduce heat, cover and cook for about 20 to 25 minutes. drain. heat the oil and butter in a 10" skillet and then return the potatoes and bay leaves to the skillet. stir and add salt & pepper. cook uncovered over medium heat until browned, about 10 or 12 minutes. serve. this is loosely based on a recipe from epicurious-- Potato Latkes ("sort of") Use leftover, mashed potatoes. If not, boil 5 or 6 red-skinned potatoes until tender and then roughly chop them, adding a little milk. Stir into the potatoes: 2/3 C of chopped leeks or shallots or onions Mix together and then add to the potato mixture: ½ C parmesan 1 egg 1 ½ to 2 tsp dried mint 1 tsp dried oregano ½ tsp salt ½ tsp pepper a package of chopped spinach, defrosted and squeezed dry To the above, stir in: 1/3 C feta and enough bread crumbs so that the mixture will hold together lightly Form the above into small patties. Pan-fry them in a skillet on medium heat, lightly coated with olive oil for 5 or 6 minutes per side. if you like "oven french fries" or even plain oven roasted potatoes, just drizzle on a little truffle oil a few minutes before taking them out to serve. delicious! also, i don't make "gravies" very often. but i do like sauces and that includes salad dressings. if you have a sauce that you enjoy, just pour it over plain old boiled potatoes. you just might have a new dish that you really like!

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)