This classic grill packet is all about the little things that make campfire-style potatoes special: tender centers, browned edges, buttery pockets, and savory garlic steam when you first open the foil. The original ice-cube trick is still here, now paired with Tuscan and Original garlic for a no-fuss side that belongs beside every cookout.
Sweet potatoes and russets make the prettiest, most comforting roast-pan combination: caramelized orange cubes, crispy-skinned potato bites, and plenty of garlicky herb flavor. It is a smart make-ahead side for a crowd and a fresh way to turn two familiar pantry staples into something worth putting in the middle of the table.
Crisp-edged red potatoes, nutty Parmesan, and savory Tuscan garlic make this the kind of baking dish that comes back empty. It keeps the original recipe’s beautifully simple red-potato-and-Parmesan heart, then adds a glossy olive-oil roast so every bite is golden, herby, and ready to share.
A hot skillet gives sweet corn the browned, popcorn-like edges that make it impossible to stop tasting straight from the pan. Tuscan garlic, a little chili-lime lift, and a buttery finish turn this original cookbook favorite into a fast, colorful side that can hold its own beside anything on the grill.
This is the throw-it-on-the-grill side dish that makes a simple steak, chicken, or burger night feel planned. Tender broccoli steams in its own little foil packet with bright lemon garlic, a creamy cheese melt, and crispy garlic crumbs—easy enough for a weeknight, but too good to leave out of the cookout rotation.
The slow-cooker dinner that earns a spot at game day, birthday parties and “I have no plan” Tuesday nights. Zesty garlic chicken cooks down tender, gets tossed in a tangy barbecue sauce and lands on soft little buns with crunch and pickles.
This tenderloin does the “special occasion” thing without demanding a special occasion. Sweet-smoky garlic rub, bacon and roasted sweet potatoes share one pan, while a bourbon-balsamic drizzle brings enough depth to make leftovers impossible to ignore.
A little heat, a little char and a pineapple ring that turns glossy on the grill: these pork chops do not need a complicated sidekick. Chile-lime garlic and honey-ginger balsamic build a bright tropical glaze that makes the whole plate pop.
Pork chops and apples have always been a good idea—this version just gives them smoke, caramelized edges and a sweet-smoky garlic rub that makes the whole thing feel restaurant-worthy. The cedar plank quietly does the hard work while you take the compliments.
Take ordinary chicken to the backyard’s VIP section. Zesty garlic, crisp bacon and cedar smoke give every bite a savory, just-charred edge, while corn and watermelon keep the plate feeling like the very best kind of summer supper.