Summer Lovin

Houston summers are brutal. When you get an evening that you can stand outside for more than 3 minutes without sweating profusely, you have to take advantage. My mom and pops visited this weekend and while Lee was grilling some seriously awesome chicken, I noticed it was quite nice outside. I ran inside and grabbed a tablecloth and went about getting us set up to eat outside. Later, my mom told me she thought that was just wonderful.
We sat outside for about 5 hours, listening to music, talking, and eating.

A wonderful southern meal of bbq chicken, potatoes, and baked beans.
No i didn't make them, too short of notice, but the Bush's worked just fine...

These potatoes are a bit of a family tradition when grilling. I used my veggie chopper from Williams Sonoma to get the potatoes chopped the same size, then used it to spare my fingernails from jalapeno juice!

Basically, you take about 5 or 6 good size potatoes (yukon gold is what i used. russet will work too) and chop them into cubes. Lay out a good about of foil to make a pouch for all this, and put the potatoes inside. Then dice about 1/2 an onion (or more depending on your eye and mood) and throw those in the mix. Dice one or 2 jalapenos (no seeds!!! unless you want some extra heat) and add those to the potatoes and onions. Mix around a little to get everything incorporated. Pour about 1/4 cup of water into the pouch. We have found this keeps everything from sticking. Then season with salt and pepper, and I added a little Cachery's (cajun seasoning). I also cut up about 1/2 stick of butter and layered that on top. Close up the pouch and throw it on a hot grill for about 30 minutes. You can move it over to indirect heat while grilling your meat, it should be fine. This is why you want the cubes smallish, so they cook quickly.
Lee did all this on a charcoal Weber, and it was some of the best chicken he has made in years. It was nice to get off the gas grill (since it's broken!) and get some good ole fashioned charcoal grilled bbq chicken.