Grilling Conserves Water

"What the heck are you talking about?", you ask yourself.

So, the other day I asked for suggestions and 2 of my 3 commented back. I don't know much about organic stuff or trans fat business, but I do know (enjoy, rather) grilling. 'Tis the season to be jolly. No, not Christmas, but it's warm most of the time and time to get your grill tools together and your coals burning (or propane refilled).

Today will just be a tip on why grilling is good. There will be a few of these in this series. I found some recipies that I havne't trie and I'll re-post some of the things I have already discussed.

Now, let's get started:
Well, when you grill, you usually don't have to wash as many dishes. For example: The other night I grilled checken breasts and put corn on the cob (still in the husk) right on the grill. This meant, I didn't have to wash the corn, boil it, nor cut them in half (3 ears f/5 people) . It saved me time and water.....WOW! I'm a friggin' genius. I also threw some broccoli in some foil w/EVOO, S&P and set that on the back of the grill. Saved more water for steaming and another dish. Dang, I'm on a roll now.

I love being able to cook an entire meal right on the grill and not have to turn the oven or stove on. Hank Hill would be proud.

Now, last night, I did make burgers, but I made home made french fries in the oven. I would have done a separate post, but I don't want to interrupt the flow of the Grilling Series.

What you need:
3-4 good sized potatoes
2 TB EVOO
S&P to taste
Optional:
Hot Sauce or Cayenne Pepper

While your oven is pre-heating to 350F, cut potatoes in half, then in 1/4" slices. Mix EVOO and S&P (salt & pepper) and optional stuff then drop potato slices in making sure to get all slices covered w/mixture. Place on a cookie sheet and put in oven for about 20 minutes, but keep an eye on your fries so they don't get burned.

Serve while warm because cold fries are just bad.

Someone try it and get back to me!