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-   -   ? re baked potatoes (http://www.bbq-brethren.com/forum/showthread.php?t=141491)

cameraman 08-14-2012 10:59 AM

? re baked potatoes
 
Anyone cooking unfoiled potatoes on the grill or smoker. I'm not a fan of foiled baked potatoes. They taste more boiled than baked to me. So, wadaya got?

pitbossJB 08-14-2012 11:20 AM

I do it all the time, it's hard to beat potato salad with smoked taters.

dcoyle4040 08-14-2012 11:42 AM

yup all the time also like to do potato wedges.

cowgirl 08-14-2012 11:42 AM

Me too. For regular baked tatoes, I rub them with olive oil and season with cracked black pepper and coarse salt.
I like to make smoked garlic smooshed potatoes with those too.
Also like twice baked potatoes. :grin:


Sliced with bacon and onion inserted is kinda tasty too...

http://i245.photobucket.com/albums/g...king/136-1.jpg

http://i245.photobucket.com/albums/g...king/162-1.jpg

splinter84 08-14-2012 12:29 PM

Quote:

Originally Posted by cameraman (Post 2175648)
Anyone cooking unfoiled potatoes on the grill or smoker. I'm not a fan of foiled baked potatoes. They taste more boiled than baked to me. So, wadaya got?

If your not looking for anything fancy I cut my potatoes in half and put a little butter on the skinless side and put them skinless side down on the grill. A quick and easy way to get a baked potato. Cutting them in half speeds up the grill time if I am just doing burgers or bratts some days.

jason p 08-14-2012 01:03 PM

I rub mine with olive oil and roll in salt. If you can cook your potatoes in a foil pan with about a half inch of kosher salt on the whole bottom. I saw this on americas test kitchen. It actually pulls a lot of moisture out of the potatoe making it very white and fluffyalong with crispier skin. You will actually see the moisture collect in the salt underneath the potatoe. I keep my kettle at about 350 degrees.

Sent from my SCH-I500 using Tapatalk 2

5string 08-14-2012 01:11 PM

I only foil when making potato bombs. Bakers go right on the grill.

Phubar 08-14-2012 01:36 PM

All the time...


http://i673.photobucket.com/albums/v...2/IMG_0908.jpg

bizznessman 08-14-2012 01:48 PM

Quote:

Originally Posted by cowgirl (Post 2175730)
Me too. For regular baked tatoes, I rub them with olive oil and season with cracked black pepper and coarse salt.
I like to make smoked garlic smooshed potatoes with those too.
Also like twice baked potatoes. :grin:


Sliced with bacon and onion inserted is kinda tasty too...

http://i245.photobucket.com/albums/g...king/136-1.jpg

http://i245.photobucket.com/albums/g...king/162-1.jpg

Jeanie, those are some gorgeous potatoes!!!!! Yummmmm

Goddahavit 08-14-2012 04:49 PM

love baked on the grill, usually take about an hour olive oil, salt pepper, yum.
or cook them crash them and crisp up on the grill,

http://farm9.staticflickr.com/8002/7...56464d8329.jpg

martyleach 08-14-2012 04:56 PM

Absolutely yes! Do it all the time. Makes fantastic potato salad

billham 08-14-2012 05:02 PM

Quote:

Originally Posted by 5string (Post 2175867)
I only foil when making potato bombs. Bakers go right on the grill.


What are Potato Bombs? :oops:

bbqbull 08-14-2012 05:31 PM

I smoke taters all the time. I love them smoked at 450 degrees as it makes the skins crunchy!

Tatoosh 08-14-2012 11:43 PM

Cowgirl, those baked 'taters with the bacon look fab! So you use uncooked bacon and then put in the smoker? What temp are you running your smoker at to cook those and for roughly how long? I would love to make those to go with my smoked "ham" chops.

saychz316 08-15-2012 12:48 AM

im not sure if this qualifies as baked, but more as roasted.

here is a family favorite in my house.

red potato. skin and all. i cut them in half. i put them in a zipper bag, your choice what brand bag you use, with the following marinade that has been pre made for about 4 hours.

for 6 red's, this works good for me.

1/4 cup extra virgin olive oil, or more. depends on you. adjust to the amount of reds you use. good evoo is spendy, so dont get too crazy with it.
1 very large teaspoon of either chopped roasted garlic ( i usually have some in sealed bags in my freezer for cooking), or the jarred crushed garlic you can buy at grocery store.
2 or 3 tablespoons of rosemary. up to you again here. fresh is always better, but dried will work too. i put a rough chop on the fresh.
a pinch of kosher salt and several grinds of black pepper to your liking. white pepper is always an option too. good for flavor, with a different look to it.

i put the "marinade" in a bag, so the flavors can kind of combine for about 1-4 hours. just depends on when my family makes the request, and how close to dinner we are.

i put the reds in the bag for about 30 minutes, give or take, before cook time.

then i put them on the top grill of my weber (its a hover grill from my smokenator 1000 kit) they usually cook in 30-35 minutes, depending on size of the potato, and the heat in the kettle.

i usually open top and bottom vents to full, and have some chicken or steak cooking on bottom grate.

forgot to mention, i use the weber 2 zone indirect cooking method. (the charcoal baskets they make you put to either side)

kevin


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