Sweet Potato Fries

In the past, I usually buy the frozen french fries and cook them in the oven while the meat is on the grill. Also, I have tried the frozen sweet potato fries, knowing they are more nutritious.

Lately, I just grill slices of a fresh russet potato. Now available at Safeway are sweet potatoes and/or yams in three different colors. For my last few barbecues, I've grilled in turn the white, red and yellow skinned varieties.

To prepare, I like to cut the potato lengthwise in six pieces, and brush on olive oil. Here are the yellow sweet potatoes after the first turn. I grill the vegetables first.

Here the potatoes are on the cool side of the grill while my tri-tip steaks drip fat and flare up flames.

Here the meal is served with A.1., my favorite steak sauce for puting on steak fries and steaks.

Spring Campout

When I go camping, I pack my Weber Smokey Joe. When I barbecue with it, I consider that everything is scaled down: the size of the kettle, the size of the cuts of meat, the amount of briquets, and the cooking time. Using smaller cuts of meat, I like to do a “barbecue medley”: that is cook and serve beef, chicken and pork all at the same time.

Beef Loin Tri-tip Steak

The tri-tip steak is my favorite cut of meat. The preparation is to pat McCormick Montreal Steak Seasoning on to both sides of the steaks. The meat marinates while you wait for the briquets to start.

Shown is after the first turn and corn on the cob in the husk.