So last weekend I got lazy and lost track of time......normally I've heard, and do, to put whole herbs directly on the coals to induce some more flavor, ie rosmary, basil etc. Well when I lost track my twice baked potatoes and ribeye where about done. What the heck, ran over and grabbed a large sprig of basil and shoved it in the ash box, and then shut the whole thing down for the last couple minutes. Let me tell you, if you like basil the dinner was so infused with it you'd a thought we put it in the potatoes and did a dry rub on the steak. The smoked basil flavor was through out bit not overwhelming and it ashes completely in the box. Try it you won't be disappointed, I put in a whole limb? of it about 16" long. Bu the way twice baked potatoes just on the grill and open in dish for the second heating is just fricken awesome, potatoes really soak up the smoke.
