Peel and slice lengthwise into 1/2" slices. Cook in boiling salted water to cover, 8-10 minutes. You should be able to get a fork thru but feel resistance, and slices should not break apart - obviously they need to hold up to the grill later. Drain 'em and cool to room temp. (I'll do this in the AM or nite before; remove from fridge 30 minutes before grilling.)

Mash glaze mixture with back of a spoon till butter is incorporated

Grill the slices 2-3 minutes per side over a moderately hot fire, then brush with glaze and cook 30 seconds per side to finish the glaze

I like a *very light* grate nutmeg to finish too, but I'm then a nutmeg junkie.

Mastercook Formatted By Kurt Lucas <lucas@goldcom.com>

Posted to the BBQ Mailing List by "Karen Green" <kg@wheelbase.com> on Mar 17, 1999, converted by MC_Buster.