It was so nice this past Friday I didn’t even wait for supper, instead throwing a big moose steak on the fire about 2:00 p.m. for a little afternoon snack. For a side, T. Rebel and I went with a summertime grilling standby: potatoes and onions in foil. The prep is simple—just dice and slice—and we always have the most important ingredient—butter—on hand. Over the years, we’ve perfected the cooking method, too. Instead of just letting the potatoes steam in what is admittedly an unhealthy amount of butter, we discovered a little technique that adds a bit of crunch.