|Muskie Lures and game calls
1. Scrub each potato clean. This recipe is designed for the skin to be eaten.
2. Using a fork, poke 3 sets of evenly spaced holes on the top and bottom of the potato.
3. Rub the potato with olive oil making sure it is completely covered.
4. Wrap the potato in foil but leave an area of about 10% uncovered. This will let the steam out so that the skin
will be crunchy.
5. Bake the potato on the grill at around 400+ degrees for about 45 minutes.
6. Rotate the potato while cooking. Every 5 minutes for the first 1/2 hour. Then they can sit up right for the last 15
7. Using tongs, squeeze each potato slightly to see if it's done.
Use oven mitts or pot holders to keep from burning your hands in steps 8. & 9.
8. Remove potatoes and open the foil on top. Using a fork, poke holes in an X pattern on top of the potato.
9. Using both hands at the same time, pinch the potato on both ends until the insides pop up through the X.
10. Butter and salt to taste.
|Grilled Corn on The Cob
1. Peel the husk back one leaf at a time.
2. Remove all of the silk strands. ( The hardest part of the whole recipe. )
3. Return each husk leaf back to its original position.
4. Tie a string around the tip to keep it shut.
5. Soak the cobs in cold water for at least ten minutes.
6. Drain and cook on the grill for 25 to 30 minutes. Rotate every 5 minutes. If your grill has hot spots, shift the
ears around a bit so they all cook at the same rate.
7. They are done when all sides are evenly browned.
8. Salt and butter to taste.