*** Basic Baked Potato

• Large baking potatoes (like Russets)
• Salt
• Olive oil

Adjust the rack in the oven to middle position, and set the second rack just below it.

Preheat the oven 45 minutes @ 400 ( or 60 min @ 350, or 90 min @325)

Rinse and scrub the potatoes under cold running water, but don't soak them or use hot water. Dry the potatoes.

Pierce the skins of the potatoes several times with a sharp knife or fork.

Lightly brush the outside of the potatoes with olive oil, then roll them in coarse sea salt (rub the salt off areas where salt is excessive).

Once the oven is fully heated, place the potatoes directly on the top rack to cook. Place a rimmed cookie sheet on the rack below to catch any drippings from the oil or salt.

The potatoes are done when the internal temperature reaches 210, or if tender when pierced with a fork.

*** Bacon-Wrapped Filet Mignon

• Filet Mignon (at least 1-inch thick)
• Bacon!
• Salt
• Pepper
• Olive oil

Soak toothpicks in water for at least 30 minutes

Salt and pepper the steaks. Wrap steaks with strips of bacon around their circumference. Use only one or two slices, and try to avoid very thick cut bacon.

Heat grill on high to at least 500

Brush a light coat of olive oil on both sides of the steak, just enough to keep it from sticking.

Cook the steaks with the lid closed, about 4 minutes per side for rare to medium-rare.

Let rest for about 5 minutes before eating.