Previous: Don't really need all those kettles, just one 18-1/2" #5

[1buckie]

Here's where the wife gets home & wants DINNER IN AMERICA


The wife's returned from Italy....
After a lot of airplane problems & 2-1/2 day delayed return....

She wants American food....

Here's a whole dinner on an 18-1/2" Weber ~~~>

Big potatoes down in the bottom / corn on top....



Wicked Good lump, running pretty hot...

Then marinated squash...



Then a rotation of ribeyes (kinda thin, but that worked out well for this gig..)





Keeping things warm while aspergoose is finishing....



Pull Grate...



Pull Taters...



Done ~~>



Plated ~~>



A few minutes later ~~>



She had fun in Italy, ate a lot, walked it all off & said the fruit & vegetables  were hideous.....
Attacked the potato before I could even get it in the house....

Small cooking area, but can accomplish a lot with time & placement....

[Duke]

Way to go Buckie! That plate looks fantastic!    I love them basement taters too!

[1buckie]

Thanks, duke !!

That's my answer to "How many college students can you cram in a phone booth?"

[Craig]

I'm gonna have to try the basement potato method. I've been doing more cooks this year with the charcoal off to one side of the bowl, so I definatly need to do this! I sometimes forget that an 18.5 is all I really need for many cooks, and I tend to overkill with one of my 22's when i could have just cooked the burgers or steaks on the 18.5 instead. Great looking steaks by the way..

Craig

[1buckie]

Thanks, Craig, I like a fat-ass ribeye, but these thinner cut worked just right for a quicker cook like this.....
i've  put sweet potatoes or jewel yams unwrapped right on the coals before; reg taters, we like the skin too much to char it up doing that though !!!


PS: Did you see the one's Duke's dad sizzled up on the cast iron grates in the post in "Food Pron"?

[Cookingmama]

I've been putting taters in the basement forever.  I wrap them in foil with a little olive oil and put them in a half circle right up near my banked coals.  Works well for me, have never had any of them burn. 

[Grillingtome]

About an hour on the basement taters like on the grill?

Tom

[1buckie]

Tom, I go for longer, maybe 1:30 ~ 1:45, even two hrs if the heat's not way up there......
Get to about 210° int.   that way they're really fluffy, we like 'em like that....

If you like them with a little chunkiness go less.......

[pbe gummi bear]

Awesome cook. Thanks for sharing.

[addicted-to-smoke]

This n00b would like to summarize for hisself what's probably nevertheless obvious, regarding the order of cooking which is the key to maximizing space and getting the dinner's presentation TIMING right:

1) potatoes on bottom next to charcoal because they'll require the most heat and time
2) Cook corn, squash, meat over charcoal taking turns and moving cooked food off to the side to make room. Corn and squash will stay hot with no worry of drying out, which is why meat is last.
3) "There is no Step 3."

[1buckie]

 Well, aspergoose is kinda like step #3-1/2 or something, depending on how well done you like it

use the "Bend Test" ~~~>

The "bend test" for asparagus ~~>