If you haven't tried these before, you'll love them! Pre-cut like french fries, they come in plastic bags at Costco, so they've got to be available at nearly any supermarket.

Doing them on the grill? Make a broiling pan out of two layers of foil. Spray or drizzle some olive oil on the bare surface, then add a single layer of fries. This will ensure they all cook evenly. Then drizzle a bit more oil over the top. Cook 'em until you see a little bit of browning around the edges.

In the oven? Same deal. On "Bake" or "Broil" - in both cases, turn them from time to time to ensure they're cooked evenly.

Note: They will not get crispy, like french fries. You've got to plunge them into a vat full of boiling oil to achieve that effect. Just go for the slight browning on the edges.

They're great!

Yup, and it's a gorgeous prime rib! Filled the trusty Weber grill with lots of coals, made two separate fires behind those little fences, drip pan in the middle, and threw in cabernet wine barrel chips for some extra pizzazz.

In prepping the meat, did the ole' garlic sliver jab and poke trick, then rubbed McCormick's "French Herb" roasting rub over every surface.

Smells great! Can't wait to carve it! Figure it'll take about an Hour and a half. Details later!

So, you’ve got some bird left from your last feast? How about a great, homemade soup? Dump a couple of large cans of chicken broth in a big pot and start it boiling. Shake in some seasoned salt, pepper, and add some white wine (how much is up to you - maybe ¼ cup?). Grill some chopped or sliced onion in a skillet with some olive oil and mashed/sliced garlic. When the onions begin to brown around the edges, add them to the pot. Toss in the chicken or turkey chunks, add chopped celery, carrots, peas, etc. and bring to a boil. Then, simmer for about an hour, adding fresh sliced mushrooms, potatoes or even pasta as desired

Trust me, the sauted onions and garlic will add a lot!

Bon appetit!

Yup, another holiday and more food to enjoy! It’s another opportunity to try the turkey-on-the-grill trick. For those of you more adventurous, the same prep method we use on chicken and turkey can be used on a holiday goose. Given the goose’s higher fat content under the skin, the mayonnaise step may be deleted. If you’re feeling ambitious, you can wow ‘em with a bird on the grill and a prime rib or eye round roast in the oven.

For the roast, refer to that discussion under “red meat”. Lightly dust (and I mean lightly) some flour over the surface after having poked some garlic slivers under the surface.

Setting: Oven temperature about 375, set on “Bake“. Either type of roast should take about 1 to 1 ½ hours to do, depending on size and weight. Depending on how hard it is to control temperature, you might want to tent the roast with foil it it looks like the outside is getting scorched. Confirm it’s done by poking a knife in the widest part and check the color. Barely pink (medium rare) in the middle will provide more gray (medium) on the ends. (Some folks prefer a hint of red (rare) in the center, fading to pink (medium rare)toward the ends.) Either way, the results are great!

Bon appetit!