Hey readers. Lindsey is taking some much-deserved time off for the next couple of days and so I am minding the store today here at the Fridge Magnet. Hope you all had a great weekend full of delicious food.

I suspect almost everyone fired up the grill this weekend. Our deck is the home of two grills, one gas and one charcoal. The charcoal grill has become our default cook top on the weekends when we have the time to build the fire and soak some wood chips for that extra smokey flavor.

I just hate to waste anything, especially the great flavor that charcoal cooking adds to food. Since the coals burn bright and long, we try to make the most of the fire by throwing on all the food we can. Yesterday we grilled redskin potatoes, filet mignon and pineapple rings for dinner and dessert.

We also cooked chicken breasts (seasoned with curry powder and cumin) and pork loin chops (soaked in Mojo sauce) that we will use for dinner throughout the week.

The idea to grill potatoes came from a Food Network show with Bobby Flay. We used redskins this weekend, but this method works well with Yukon golds and fingerlings. By grilling the taters, we can get them very crispy with only adding a miniscule amount of fat.

I slice the potatoes into quarter-inch slices, then par boil them for a few minutes. Then I lay them out on a grill pan with holes that allows the flames to kiss the spuds. We got this one at Bed, Bath and Beyond but I think you can find them anywhere that sells grills and supplies.

I spray the pan with fat-free cooking oil, then I lightly spray the potatoes and add a little seasoned salt and pepper. The spuds get flipped after four or five minutes, the grilled side gets salted, and then they just finish cooking. If you don’t like using cooking spray, you can also just brush on a little olive oil. They are unbelievably crisp and delicious.

My husband and I really like grilled pineapple, too. We brush on a little maple syrup to help get a nice carmelization on the pineapple. This is great served with ice cream or just by itself. And we get more than one dessert out of this, too.

What did you toss on your grill this weekend?