Take the biggest aluminum tray you own that takes up as much real state on
your grill you want, this works up to 100%
DONT attempt to do this on the side with some skimpy amount of vegetables
and using just aluminul foil unless your just testing, in which case suggest
do make sure and double or quadruple you foil thickness so it wont fucking
melt on you.
Suggest yukons or reds, else fingers if ya got em....these all will chop
easily and they aint usually all full of dirt like your cheaper russets will
be--generally can be used as-is and purchased and ant without further
messing with other than your chopping them.
eNuff said, just be sure and chop / slice em small enough so that they get
done just a tad bit before your potatoes.
Anaheim work good, maybe mix with some red bell, smoke em if ya got
em--careful with hot variety though else your young-uns might not eat much
Uhmm...slice it and toss into the mix...
Mushrooms, I like to buy the big ones then slice into quarters--omit else
use your own judjement...
Uncooked have their place, but for this one I use the fully cooked, I spose
any fucking weiner could do as well here also.
Okay see above if you already forgot about using the biggest pan you have
But basically just spray the bottom with olive oil cooking spray before you
start into putting you chopped vegetables into it.
NOW--yust before putting this tray onto the grill, dump a good slather of
extra virgin oil on top and what I like is a sprinkling of
spices.....suggest equal amounts of Montreal Steak Seasioning, Cavender's
and Johnney's...( kinda salty so let your concience be your guide)
Oh almost forgot, dont forget to put them fully cooked brats in there too.
The fat lady's already done sung soon as when them taters are all cooked