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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-20-2011, 03:20 PM | #1 |
Got rid of the matchlight.
Join Date: 06-19-11
Location: Kenosha, WI
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Grilled/Smoked Potatoes
Hello,
I am new to this forum and new to BBQ. I apologize if this was covered in a different post, I tried to do a search and could not come up with a thread and I do not have access to the recipe section. A year or so ago I attended an event that had a guy haul in a smoker attached to his truck to cater smoked food at the event. It was AWESOME! He had cooked whole potatoes (without aluminum foil) in the smoker. He had some sort of a red rub/paste on the potatoes and they were amazing. Anyone have any ideas on recipes that might be similar? Thanks in advance. Steve |
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06-20-2011, 04:42 PM | #2 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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When I bake taters, I bake em without foil so the skin doesn't get all soggy. I usually hit em with a lil oil n salt.
I'd say he simply rubbed the taters with oil n seasonings. Since they were red, it was probably some sort of paprika based seasoning (very much like most BBQ rubs). I watched something on TV and one of the multiple choice questions was
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06-20-2011, 04:44 PM | #3 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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I like to grill potatoes also. I typically brine mine for a couple hours before throwing them on the grill. I grill them foiled for the first half or so of the cook and then unwrap them for the remainder to firm up the skin.
FWIW, there is a fantastic potato brine recipe in the new Guy Feiri cookbook...
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06-21-2011, 02:15 PM | #4 | |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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Quote:
http://www.food.com/recipe/bomb-bake...y-fieri-383114
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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06-21-2011, 02:19 PM | #5 |
Knows what a fatty is.
Join Date: 02-28-11
Location: Crestview, FL
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Wow, a brine for potatoes. Does in add moisture like with meat?
Tod
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Florida, where we skip the crappy seasons! XL BGE |
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06-21-2011, 02:22 PM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I like them simple. I do the small Yukon Golds brushed with EVOO then salt & pepper with no foil done indirect with whatever the wood chunk du jour is for the meat.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-21-2011, 02:24 PM | #7 |
is Blowin Smoke!
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
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I like to use a thin-skin potato. Olive oil, then kosher salt. No foil. I use a two-tiered rack system and place the potatoes under the meat. The meat drippings add really an amazing flavor. It was done accidentally once as I ran out of room, and it was such a hit I do it all the time now.
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06-21-2011, 02:30 PM | #8 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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I agree with Ted keep it simple
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06-21-2011, 07:43 PM | #9 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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You want to see what taters can do...? Start a batch of jerky on racks above them, score the taters, rub with EVOO and dry rub, leave them set under the jerky meat. By the time the jerky is done, you have smoked steak flavored taters. Yeah, it's THAT good.
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06-21-2011, 08:05 PM | #10 | |
Full Fledged Farker
Join Date: 06-01-11
Location: Fresno, CA
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Quote:
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Mike..Char-Broil Silver Smoker/OTS/WSJ |
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Tags |
Potato, potatoes, rub, smoke |
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