I love to grill potatoes as it gives them a unique flavor.
To make grilled potatoes, first you need to cut the potatoes into wedges. Put into a deep dish and toss them with a tablespoon or two of oil. Add salt and pepper to taste. Not too much as you can season them to taste before you eat them. If you are in a hurry you can microwave the potatoes for a couple minutes before you season them up. Not too long though.
Place the potatoes on a hot grill. After about 10 minutes check them. When the one side is done, turn them over.
I’m telling you . . . once you grill potatoes you will want to do it more often.
There are plenty of tips on barbecuing and grilling on this site. You should find it very useful so I hope you make use of all the information here.
I have started doing all updates at my new barbecue site at RealMenBarbeque so when you finish here, head on over and be sure to add any tips you might have to help others grill better.
It’s the dead of winter and suddenly my gas grill is not working. Are you kiddin me?!
One burner has stopped completely. No hope with that one. The problem I am having is I go to light the grill and I might get a tiny flame and then it disappears. I take off the connection and blow into it and sometimes get a flame and other times NOT.
I’ve mentioned before that when grilling in the winter the grill takes longer to heat up and you want to look under the grill only when you are ready to turn your meats. Everytime you open the grill hood, your temperature plunges and it takes time to heat back up. So plan on longer cooking times.
With 1 burner gone, heating takes forever. I managed to grill steaks Saturday, but it wasn’t easy. Luckily they came out just like we like them. But this is frustrating and I’m sure those of you who barbecue regularly can sympathize.
The grill is not that old but time to fix it but the temperature is awfully cold to be working with no gloves. I’ll fight through this until spring but I refuse to not barbecue! 
Ever hear of Grill-braising?
First of all, what is braising?
Braising relies on heat, time, and moisture to break down the tough connective tissue collagen in meat. That makes this an ideal way to cook tougher cuts of meats; ie. rumps, shanks and ribs and vegetables.
It is possible to braise meats and vegetables in a pot on top of a grill. A gas grill would be the best choice for this, or you can combine grilling directly on the surface and braising in a pot.
To braise on a grill, put a pot on top of the grill and add oil and get it heated. Brown both sides of the meat. Now add the meat and liquid to the pot and cover it and allow it to simmer for a few hours.
There are two advantages to barbecue-braising: the first is this method now allows for browning the meat directly on the grill before the braising, and the second is it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising.
You are effectively cooking the meat three times, which results in a soft textured product that falls right off the bone.
A barbecue sauce is going to either make your grilled meats taste great or taste lousy. You can make your own or buy a store bought sauce, but obviously taste is going to be of great importance.
I have a few barbecue sauce recipes on this site that you might want to try out. In addition, there is absolutely nothing wrong with using a store bought sauce. Kraft makes a wide variety and KC Masterpiece is a very popular sauce. This is going to be strictly a matter of your own taste preference.
I never ever try a new barbecue sauce recipe when I am grilling for friends unless I have tested it beforehand.
It is important that you do not apply the sauce to your meats until the final few minutes. If you apply it too soon, you are going to burn the meat. I think sometimes people get a bit anxious here. You apply rubs before you put the meat on the grill so they may naturally feel bbq sauce should be applied right away.
Don’t do it. When you are getting close to pulling the meat off the grill, brush on the sauce. Get it on both sides of the meat. Then apply a 2nd layer in the last half minute (my preference), close the lid, then remove your meat. This gives you a great flavor and the sauce has a chance to warm up.
