Grilling Season!

It's that time of year again when the grills get fired up and the smell of bbq permeates the air.  We are one of the masses it seems this year and we are following suit.
After 3 nights of working toward perfection, JD and I have mastered the art of grilling perfectly crisp french fries!
We cut the potatoes (both Idaho and sweet) into thicker matchsticks and used a fish flipper-do-hicky to keep the potatoes over an open flame without falling through the grates.

 

The first night the fire wasn't hot enough... the second night, we burned them, but finally on the third night we reached perfection! 

We made seasoned oil made of evoo, garlic powder, onion powder, smoked paprika and s & p.  We brushed the oil on one side of the fries and then arranged them on the flipper.  We tried to keep the grill temperature around 400 degrees.  This required a lot of monitoring, as we had to sometimes keep the lid open because it would get too hot at 500 (!) degrees, or close it because the temperature would drop to about 200 if we left it open too long.

Delish!!