I know this has been posted before, but I figured it was time to get a new thread going. I have a feeling I'll be entertaining a few guests in the next week for the town's 125th anniversary. I guess that will be a perfect time to try some new recipes out on some guinea pigs. Let's hear what everyone's got.

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Flatty, a really cool side dish to go with a nice grilled up juicy steak:

Take a Vidalia, or other large sweet onion.
Core out the center (about 1 inch or so) but do NOT go through the bottom.
Cut in 4 quarters, again, do NOT go all the way through the bottom.
Pop a beef boullion cube and a nice slice of butter in the core-hole.
Wrap in foil, grill for about 30-45 minutes on medium, til onion is tender.

yummy

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Cut up some potatoes into chunks and put them into a pouch or bag made of aluminum foil. Add a generous amount of butter and any spices you like. I add garlic. Close the pouch making sure you don't have too much excess air inside. Throw it on the grill until the potatoes are cooked. Flip it a few times in between. It helps to make the foil bag double thickness, because if you get a leak and butter starts dripping it causes a big fire. My wife also likes the same recipe with asparagus instead of potatoes, or add the asparagus to the potatoes. Or use the same method with just about any vegetable.

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Orange Roughy in a lemon marinade on a grill.... YUM.

1. Get a few filets of some Orange Roughy
2. Marinade it in your own concoction of seasonings for at least 30 minutes
3. Wrap it in foil with and add more seasonings and marinade
4. Cook for 10 minutes per inch of thickness
5. Flip often and try to do smooth folds on the foil so it heats evenly

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A similar recipe to JD's.

Slice potatoes into....oh 1/4" discs.
Slice onions similarly.
Take a sheet of foil, and on the center, put down a layer of potatoes, then onions, then a generous patty shaped portion of ground beef, seasoned if you like.
Top with another layer of onions, then potatoes.
Wrap the foil around.

Can be cooked on a grill, on hot coals from a charcoal BBQ, or even the embers of a campfire. For about 45 minutes to an hour.....depending on the volume of contents and coal temps.

Open up the foil, chop up all the goodness inside, I like a few squirts of ketchup and some S&P, and you're good to go..............only need a fork, the foil becomes your "plate".

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I'm definitely diggin' RipnChick's ideas. I see she likes to cook with onions, which I do, too. I add onions to most things I cook/grill. Even if somebody doesn't like to eat the onions themselves, the flavor they add is undeniable. My wife picks out the onions.

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