Grilled baked potatoes w/ sirloin, roasted garlic, fried sage

TL;DR

Grill baked potatoes at medium heat for ~1 hour until squishy inside and crispy outside, then sear sirloin and fry sage for a complete meal.

Key Points

• 1.Grilling baked potatoes produces a superior crispy skin. Cook greased, seasoned russets on a medium gas grill (~400°F) for nearly an hour, flipping at 30 minutes; they become rigid enough to eat as finger food and hold their shape when cut open and grilled cut-side down.
• 2.Beef tallow is the secret cooking fat used throughout. Sponsored by Kettle & Fire, the video uses 100% grass-fed beef tallow — a rendered animal fat that goes solid at room temperature, excels at browning, and handles high heat; code ADAM20 gives 20% off.
• 3.A thick top sirloin (rump steak) is the ideal gas-grill steak at ~$18. Brushed with tallow, seasoned heavily, seared at maximum heat with a lid on for even doneness; medium-rare is confirmed when pink juice begins pooling on the surface.
• 4.Roasted garlic and fried sage are the finishing fixings. Whole garlic heads are foil-wrapped with oil and grilled for ~1 hour until amber; sage twigs are dipped in fat and charred directly on the grill bars, then smeared or layered onto the potato as an edible garnish.