Glad to see this grillin section here as I grill most nights. One thing I like to do is take a couple of sweet potatos, skin and dice them into about 1" cubes. I put them in heavy duty foil with butter, garlic, and a couple of tablespoons of fresh rosemary, chopped up. I usually put a few sprinkles of red pepper on top (but then I like pepper on everything). I put it in the tray in the hood of my gas grill and leave it throughout the cooking (about 1/2 hr). This really makes a great addition to a big old 2" ribeye! YUM!!!
Oz
Oz
