Originally Posted by Griff
Looks good Blaze. Where are you and what are you cooking on? I like the idea of nuking the spuds for a while and then finishing them off on the grill. I'm going to give that a try.
I'm in Northeast Georgia. These were grilled on a Weber 22.5" One Touch Gold.
Nuking the spuds in the plastic buds is a lot easier than parboiling them. If I am cooking in cast iron, I just chop/slice them and throw them in some olive oil, but if cooking on the grill they are much easier to do the other way. I have found they will burn prior to getting done unless they are foiled.