I've always had a problem getting the taters done when the rest of the bbq was done, or vice-versa. NOT ANY MORE!!!This is a wonderful and very tasty recipe and I'll use it probably exclusive when bbq'ing. I followed it exactly, except I didn't have fresh fresh parsely, so I just sprinkled dried parsely over it. The other thing- I used a disposable 11 3/4 X 9 3/8 X 1 1/2 inch Lasagna pan and it worked great, just covered it tightly with aluminum foil. For the three of us, there was plenty left over that went nicely the next morning, nuked, with our eggs and bacon....Yummy. Thanks Kelly and much thanks to Allrecipes for a "drop dead good" website.
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I've always had a problem getting the taters done when the rest of the bbq was done, or...