The Best Baked Potato Ever!

The Best Baked Potato From Your Grill!
One of my favorite ways to fix them is to roast them on my grill! Here’s a way to get em fluffy inside and delicious outside!
Ingredients—one potato per person, square of foil 2x the size of your potato, oilive oil and dry seasoning mixture—commercial or make your own.
Preparation: Cut a one inch deep slit in the potato—almost the full length of the potato. Place the foil on the counter. Place 1 tablespoon of olive oil on the foil square. Roll the potato around in it so that it’s evenly covered. Then sprinkle seasoning mixture onto foil, roll potato on that for an even coating. Wrap the potato up in the foil, then place on the grill and cook for one hour @ 350-400F, or for 90 minutes @ 275-300 degrees. Pull off, add butter and fixins and gobble it up!

2012 Valentine's Day Menu

Valentine's Day Dinner:

Appetizer--grilled bacon wrapped asparagus spears--lightly seasoned with mild bbq rub.Cocktail to accompany: Mr.BBQ;s Smokin' Love Potion!

Main Dish: Swordfish Steaks with Yucatan Paste (savory and delicious) Ingredients for Yucatan Paste: 2 tsp. oregano, 2 tsp. chopped cilantro, 1 tsp. minced garlic, 1 tsp. ground cumin, 1 tsp. chili powder, 6 tbls. orange juice,2 tbsp. lime juice. Vegetable oil-for brushing.

Preparation: Put all ingredients-except vegetable oil into a food processor and blend into a paste. Lightly brush swordfish with oil, grill over medium heat 4-5 minutes per side. Brush with Yucatan paste while grilling. Turn over, repeat. Remove swordfish from the grill, brush with remaining paste and serve.

Salad or Steamed Vegetable

Dessert: Single decadent chocolate truffle on a doily, with champagne or sparkling wine.

Mr. BBQ's Sweet & Savory Slather

Got a hankering to try this one, and I think it's a keeper! Try it and let me know what you think of it.

Ingredients: 1 cup yellow mustard, 1/2 cup light molasses, 1/2 cup orange or grapefruit juice, 1-2 TBSP garlic powder.

Preparation: Place all ingredients into a glass bowl or cup, mix thoroughly. If the mixture is too thin, add more mustard. Slather or brush on chicken wings, ribs or pork roast. Yeah baby!

Tropical Salsa Pork Chops

I love the marrage of these two flavor groups, pork and Carribean citrus and spices.

Ingredients: 1-bone in pork chop-approximately 1 inch thick, per person. 1 cup black beans, 1/4 red onion-chopped, 3 large limes, 2-3 mangos, peeled,seeded and diced (number depends on number of people serving), 1 can of crushed pineapple-drained, 2 tsp. spiced or dark rum, salt, pepper to taste.

Preparation: Peel and dice 1 lime and juice of 2 limes, peel,seed and dice mangos, drain crushed pineapple. In a bowl add the limes,mangos,4 tablespoons of the pineapple and lime juice and rum, black beans and onion. Gently fold together until mixed. Refrigerate until needed.

Cooking Pork Chops: Season both sides with a little salt and pepper. Grill over high heat until done-approximately 10-15 minutes per side. Internal temperature should be 165. Remove from grill. Add a tablespoon of Tropical salsa to the pork chop and enjoy a wonderful flavor combination.