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Horned Frog Athletics
Scott & Wes Frog Fan Forum
Has anyone seen my specialty plates?
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<blockquote data-quote="Ron Swanson" data-source="post: 2643334" data-attributes="member: 71048"><p>Ranch potatoes...</p><p></p><p>These cook inside a large foil pouch on the grill (although I’ve done them in the oven and it works).</p><p></p><p>Cut up a bunch of potatoes into little chunks or slices. Add a can of Rotel, some jalapeños, salt, pepper, garlic (Tony Chachere’s if you like instead of salt) butter, diced onion (mushrooms if you like them). You can even add sausage chunks in there if you like.</p><p></p><p>Take all those ingredients and put them into a foil pouch. The key is to double wrap the foil pouch using extra heavy duty foil and to make it watertight. There is a lot of moisture in these ingredients and whenever it starts cooking, if the pouch isn’t water tight, the juices will find their way out of the pouch and on to the fire or the bottom of your oven. Not that big of a deal in a grill, can be a pain in the arse in an oven.</p><p></p><p>Cook over high heat for about an hour, flipping the pouch every 15 or 30 minutes. Then cut the pouch open and test a potato to see if they’re done. If they’re soft, now it’s time to add the velveeta. Cut up half a thing of velveeta cheese into little cubes and spread it around the pouch, then let that sit over the heat until the cheese melts.</p><p></p><p>I’ve never made these and had leftovers. People request them all the time.</p></blockquote><p></p>
[QUOTE="Ron Swanson, post: 2643334, member: 71048"] Ranch potatoes... These cook inside a large foil pouch on the grill (although I’ve done them in the oven and it works). Cut up a bunch of potatoes into little chunks or slices. Add a can of Rotel, some jalapeños, salt, pepper, garlic (Tony Chachere’s if you like instead of salt) butter, diced onion (mushrooms if you like them). You can even add sausage chunks in there if you like. Take all those ingredients and put them into a foil pouch. The key is to double wrap the foil pouch using extra heavy duty foil and to make it watertight. There is a lot of moisture in these ingredients and whenever it starts cooking, if the pouch isn’t water tight, the juices will find their way out of the pouch and on to the fire or the bottom of your oven. Not that big of a deal in a grill, can be a pain in the arse in an oven. Cook over high heat for about an hour, flipping the pouch every 15 or 30 minutes. Then cut the pouch open and test a potato to see if they’re done. If they’re soft, now it’s time to add the velveeta. Cut up half a thing of velveeta cheese into little cubes and spread it around the pouch, then let that sit over the heat until the cheese melts. I’ve never made these and had leftovers. People request them all the time. [/QUOTE]
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Scott & Wes Frog Fan Forum
Has anyone seen my specialty plates?
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