• russet potatoes
• white onion
• garlic
• olive oil
• salt
• pepper
• Creole Seasoning
• hot sauce
• 1-2 oz beer

Slice the potatoes ⅜" thick, leave skins on. Parboil. Dry.

Lay out a double sheet of heavy duty aluminum foil. Rub oil on foil. Lay potatoes, thinly sliced onions, sliced garlic, and seasonings on foil.

Close and crimp seal foil, forming a pouch with the ingredients contained in pouch, leaving one edge open. Add liquid of choice. Completely seal pouch.

Toss on grill. At least an hour at 250.

Preparation time: 10 minutes
Cooking time: 1 hour

Thirdeye's Cookin' Site, with my modifications.