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4 to 6
servingsEasy
50 min
By Andrew Schloss and David Joachim
Published 2007
You will no doubt be dubbed a grillmaster by anyone who watches you stick raw food directly into hot, burning embers. The simple truth is that any food that can be eaten out of its skin makes a good candidate for grilling right in the coals of a charcoal or wood fire. The skin will be left uneaten anyway, so who cares if it gets severely charred? That only adds to the smoky flavor within. Try this method with unpeeled baking potatoes or beets. The toppings are up to you, but we like to pair