Rinse your potatoes with cool water and scrub them with a soft sponge. Most potatoes have a few green or brown spots. Use a sharp knife or vegetable peeler to cut these parts away. Remove the skin by peeling with a vegetable peeler or using a sharp utility knife. Remove all the skin and then remove any green spots or blemishes that remain. When the potato is completely peeled, place it in cold water immediately until ready to cook or ready to cut to desired size. The cold water will prevent the outer surface of the potato from discoloring. Always peel or cut away from your hand when skinning potatoes. Cut lengthwise into 3/8 to 1/2 inch thick slices. Leave your potatoes in slices to make wedges or cut again into chunks. Brush your potatoes immediately with cooking oil and seasonings. Brushing potatoes right away prevents them from turning brown and sticking to the grate when placed on the grill. In a small bowl, mix cooking oil with a small amount of butter, salt, pepper, and garlic for a tasty seasoning spread. Place them toward the center of the grill with one of the cut sides down. If you cut your potato pieces into chunks, you can place them on a piece of foil or on skewers before putting them on the grill to keep from loosing them in-between the grates. Adjust your grill to medium heat and cook for 5 to 6 minutes and turn to the other cut side. Cook on second side for 5 to 6 minutes and then turn wedges so the skin side is down. Finish cooking until tender. Potato wedges should be nicely brown. Serve while hot.

Summary: Wash your potatoes. Remove the blemishes. Peel and soak the potatoes (optional). Cut the potatoes. Brush the potato pieces. Place the potato pieces directly on the grill. Cook your potatoes.

This process can take a while due to the size of the roast, so get started ahead of time. Leave the roast in its original packaging while it thaws. You will have an easier time rubbing in the spices and cooking the meat after it is unfrozen. If you're in a hurry, you can try defrosting it in the microwave. Heat it at a low temperature until it is no longer frozen. Another way to speed up defrosting is to submerge the meat under cold water. Do this only if your roast is in a watertight container. Change the water out as it warms. The wait time brings the roast up to room temperature, causing it to cook more evenly. It won't be out long enough to make bacteria an issue. You can vary the resting time between 30 minutes and 2 hours, depending on how much time you have available. If you need to get the roast in the oven right away, that is fine. It will still cook well and taste good. If you have a basting brush, use it to easily coat the outer surface of your roast. A brush is helpful if your mixture is too liquid. You can also pour the paste onto the roast and try to spread it using a knife or other tool. Dry rubs and pastes can usually be worked into the meat by hand. If you're not shy about getting your hands dirty, you don't need to reach for a brush.

Summary: Defrost the roast for up to 2 days in the refrigerator. Remove the roast from the refrigerator an hour ahead of time. Rub the entire surface of the top round roast with the paste.

Your fryer should have a burner, a solid stand, a hanger or basket, and a thermometer. You will also need a propane tank and a fire extinguisher rated for grease fires. You don't have to have a fryer specifically for turkeys, but it should be big enough to accommodate your bird. This includes overhangs, garages, and carports. Even if you're very careful, an oil fire can flare up quickly, catching nearby structures on fire. You should never place your fryer on a wooden surface, since oil drips can easily catch on fire from the burner. Be sure to place your propane tank as far away from the fryer as you can without stretching the line leading from the tank to the burner. Peanut oil is the most commonly used oil for frying, due to its low smoke point. However, you can use other vegetable oils with a smoke point of at least 450F (232C), including safflower and corn oil.

Summary: Check your fryer to be sure it's in good working order. Set up your fryer at least 10 feet (3.0m) away from any buildings. Choose a level spot on concrete or dirt for your fryer and propane tank. Fill the fryer with the determined amount of vegetable oil.

If you're one of those industrious people who make a big casserole or batch of soup in order to freeze portions for later meals, make sure you label everything with the name and date. That way your food won't end up as a nameless, freezer-burned bag that you can't remember putting there several months ago. Keeping your freezer organized with labeled items will help you actually use up all the items you store there. Make sure you know how long everything will keep in your freezer, then put the items that store longest in the back or bottom of your freezer. Items that need to be used more quickly should be kept toward the front, so you'll see them and use them. For example, frozen vegetables, fruit, meat and so on may keep for months or longer, so should be stored behind other items. This will prevent them from getting warmed up every time you open the freezer. Ice cream, popsicles, ice cube trays, and other items that you use up more quickly should stay near the front of the freezer. Frozen items don't tend to spoil, but freezer burn can still ruin their taste and texture, rendering them inedible. In addition to organizing your freezer so that the items that keep the longest are in the back, you should also use good freezer storage methods to protect the food from exposure to air and moisture. Use air-tight freezer bags or bins to store all items. Double-bag items that need to stay in the freezer for more than a few weeks. Storing items in flimsy sandwich bags doesn't protect them from getting freezer burn. Use thick freezer-safe bags instead.
Summary: Label everything before storing. Put the items that store longest in the back. Use proper storage methods to prevent freezer burn.