ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-14-2012, 10:59 AM   #1
cameraman
is Blowin Smoke!

 
cameraman's Avatar
 
Join Date: 08-30-09
Location: Nashville, TN
Downloads: 0
Uploads: 0
Default ? 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?
__________________
Dave
Photography is my passion, truth my obsession. No wait, Stieglitz said that.
Cheap Shots
is my tumblr photoblog

22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp
cameraman is offline   Reply With Quote


Unread 08-14-2012, 11:20 AM   #2
pitbossJB
is one Smokin' Farker

 
pitbossJB's Avatar
 
Join Date: 12-05-09
Location: Albuquerque,N.M.
Downloads: 0
Uploads: 0
Default

I do it all the time, it's hard to beat potato salad with smoked taters.
__________________
"It's all done with smoke and mirrors..............I think I like smoke the best"

UDS
Highly modified Bandera w/ griddle on firebox
Mini SJ/UDS
Smokey Joe's
pitbossJB is offline   Reply With Quote


Thanks from: --->
Unread 08-14-2012, 11:42 AM   #3
dcoyle4040
Knows what a fatty is.
 
Join Date: 07-10-12
Location: Sayre
Downloads: 0
Uploads: 0
Default

yup all the time also like to do potato wedges.
dcoyle4040 is offline   Reply With Quote


Thanks from:--->
Unread 08-14-2012, 11:42 AM   #4
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

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.


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



__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 08-14-2012, 12:29 PM   #5
splinter84
Found some matches.
 
splinter84's Avatar
 
Join Date: 05-13-11
Location: Waldorf, MN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cameraman View Post
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.
splinter84 is offline   Reply With Quote


Thanks from:--->
Unread 08-14-2012, 01:03 PM   #6
jason p
On the road to being a farker
 
Join Date: 09-18-11
Location: Sussex WI
Downloads: 0
Uploads: 0
Default

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
jason p is offline   Reply With Quote


Thanks from:--->
Unread 08-14-2012, 01:11 PM   #7
5string
Take a breath!
 
Join Date: 07-05-12
Location: Geezerville, Carolfornia
Downloads: 0
Uploads: 0
Default

I only foil when making potato bombs. Bakers go right on the grill.
__________________
Enough collective grill space to cook a small herd. KCBS CBJ / OBJ / E Clampus Vitus life member
5string is offline   Reply With Quote


Thanks from:--->
Unread 08-14-2012, 01:36 PM   #8
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

All the time...


__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is online now   Reply With Quote


Thanks from:--->
Unread 08-14-2012, 01:48 PM   #9
bizznessman
Full Fledged Farker
 
bizznessman's Avatar
 
Join Date: 03-20-09
Location: Kansas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cowgirl View Post
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.


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



Jeanie, those are some gorgeous potatoes!!!!! Yummmmm
__________________
Do I smell SMOKE?????
bizznessman is offline   Reply With Quote


Thanks from:--->
Unread 08-14-2012, 04:49 PM   #10
Goddahavit
is one Smokin' Farker

 
Goddahavit's Avatar
 
Join Date: 08-18-08
Location: PA, Fleetwood
Downloads: 0
Uploads: 0
Default

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,

__________________
Fire & Spice Cook Team
Backwoods Authorized Dealer
fireandspicebbq@gmail.com
Backyard Jambo
Stump's Stretch
Bubba Keg
Meadowcreek PR60
Weber WSM
Old weber gasser
Uuni pellet fired pizza oven
Goddahavit is offline   Reply With Quote


Unread 08-14-2012, 04:56 PM   #11
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
Default

Absolutely yes! Do it all the time. Makes fantastic potato salad
__________________
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Unread 08-14-2012, 05:02 PM   #12
billham
Knows what a fatty is.
 
Join Date: 04-27-12
Location: Narragansett, Rhode Island
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 5string View Post
I only foil when making potato bombs. Bakers go right on the grill.

What are Potato Bombs?
__________________
Never put a wishbone where a backbone should be! -Unknown
billham is offline   Reply With Quote


Unread 08-14-2012, 05:31 PM   #13
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

I smoke taters all the time. I love them smoked at 450 degrees as it makes the skins crunchy!
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.
Founding member of Operation Bbq Relief.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote


Unread 08-14-2012, 11:43 PM   #14
Tatoosh
Full Fledged Farker
 
Tatoosh's Avatar
 
Join Date: 04-21-12
Location: Baguio City, Philippines
Downloads: 0
Uploads: 0
Default

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.
__________________
Another Tandang Overseas - Weber 22.5 OTG/Smokenator 1000/Pizza Kettle - 2 Thermapens - Mabuhay BBQ
Tatoosh is offline   Reply With Quote


Thanks from:--->
Unread 08-15-2012, 12:48 AM   #15
saychz316
Is lookin for wood to cook with.
 
Join Date: 08-05-12
Location: Cypress, CA
Downloads: 0
Uploads: 0
Default

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
saychz316 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:31 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts