Simple and no mess, very little cleanup. Grilled bratwurst, grilled red
potatoes rubbed with oil and sprinkled with salt, pepper and dill weed.
(Thanks, Sheldon for suggesting years ago dill weed over parsley for
potatoes!) I cut the potatoes in chunks and I'm using a throw-away foil pan
which I'll set on the grate. 2 zucchini split lengthwise and then again in
half, brushed with oil, salt & pepper will be grilled right on the grate
with the brats. Total cook time will be about 30 minutes. Included in that
is about 10 minutes for the potatoes (until tender) and 5-ish for the
zucchini. Cold beer must accompany the grilling process, of course - it's
hard work to stand there and stare at your food and occasionally turn
something over Happy Friday!

Jill
--
I used to have a handle on life...but it broke off.

Is the dill fresh or dried... does it make a difference?
````````````````

On Fri, 10 Jun 2005 17:16:18 -0500, jmcquown wrote:

> Simple and no mess, very little cleanup. Grilled bratwurst, grilled red
> potatoes rubbed with oil and sprinkled with salt, pepper and dill weed.
> (Thanks, Sheldon for suggesting years ago dill weed over parsley for
> potatoes!) I cut the potatoes in chunks and I'm using a throw-away foil pan
> which I'll set on the grate. 2 zucchini split lengthwise and then again in
> half, brushed with oil, salt & pepper will be grilled right on the grate
> with the brats. Total cook time will be about 30 minutes. Included in that
> is about 10 minutes for the potatoes (until tender) and 5-ish for the
> zucchini. Cold beer must accompany the grilling process, of course - it's
> hard work to stand there and stare at your food and occasionally turn
> something over Happy Friday!
>
> Jill

sf wrote:
> Is the dill fresh or dried... does it make a difference?
> ````````````````
I used dried dill weed; I didn't have any fresh. Doesn't seem to make that
much of a difference to me but I'm sure someone would disagree.

Jill
>
> On Fri, 10 Jun 2005 17:16:18 -0500, jmcquown wrote:
>
>> Simple and no mess, very little cleanup. Grilled bratwurst,
>> grilled red potatoes rubbed with oil and sprinkled with salt,
>> pepper and dill weed. (Thanks, Sheldon for suggesting years ago
>> dill weed over parsley for potatoes!) I cut the potatoes in chunks
>> and I'm using a throw-away foil pan which I'll set on the grate. 2
>> zucchini split lengthwise and then again in half, brushed with oil,
>> salt & pepper will be grilled right on the grate with the brats.
>> Total cook time will be about 30 minutes. Included in that is
>> about 10 minutes for the potatoes (until tender) and 5-ish for the
>> zucchini. Cold beer must accompany the grilling process, of course
>> - it's hard work to stand there and stare at your food and
>> occasionally turn something over Happy Friday!
>>
>> Jill