The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 01-10-2012, 05:44 PM   #1
Twisted Martini
Knows what a fatty is.
 
Twisted Martini's Avatar
 
Join Date: 03-04-10
Location: Fishers, IN
Default Need help with roasted potatoes on BGE

OK Brethren, I need your help. I love me some roasted potatoes and have been trying to figure out how to do them on the BGE. I haven't however, to figure out a good repeatable process for cooking them.

I usually cut the taters in half lengthwise, and then again in thirds, and dice them. Toss them in some oil, either olive or canola and apply salt or rub, and put them in either a throwaway aluminum pan or my new lodge dutch oven.

I have tried doing them indirect, tossing them every few minutes to keep them from burning on the bottom. This way they end up all mushed. This last weekend i tried direct, just stirring them once and leaving alone until they were done. There was a nice thick layer of too-crunch/burned ones at the bottom, with good ones in the middle. Temp was about 350/400400 at the dome.

You see all these diner/food shows and they have perfect roasted/grilled potatoes, and that is what I am striving for. what am I missing?
__________________
Big Green Egg hatched 6/18/10 Char-Grill gasser (rolltop storage)
Twisted Martini is offline   Reply With Quote


Old 01-10-2012, 05:53 PM   #2
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Default

Have you tried to par-cooking them before you put them on the BGE? That way they are in the Egg only long enough to brown them.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Old 01-10-2012, 06:06 PM   #3
tbutts
On the road to being a farker
 
Join Date: 07-21-11
Location: california, Missouri
Default

I do a few varieties of potatoes on the grill but my favorite is as simple as it gets. Slice the potatoes in half long ways, put some knife slits in the cut side, put a big dollup of butter on the side with the slit and season with lemon pepper. I also do the same thing with butter, garlic and parmesion as well. I agree with pyle as well, I do some steak fries on the grill direct with this method.
tbutts is offline   Reply With Quote


Old 01-10-2012, 06:14 PM   #4
posey's_pork_pit
is one Smokin' Farker

 
posey's_pork_pit's Avatar
 
Join Date: 05-11-10
Location: Doraville GA
Default

I cook bakers on the grill the same way I cook them in the oven. Crunchy skin ~ fluffy inside.

Coat the potato with olive oil or whatever oil you prefer.
Sprinkle with fine sea salt all over, don't be shy with the salt.
Bring grill up to 400° - 450° and put the taters on for 1 hour, give or take.

Enjoy!
__________________
Super fast Purple Thermapen
Shirley Fabrication Offset 24x60,
Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles,
Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER

Sipsey: Secret's in the sauce.
posey's_pork_pit is offline   Reply With Quote


Old 01-10-2012, 06:32 PM   #5
bbqbull
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

We wash, prick our potatoes with a fork on both sides. Direct heat on the egg or oven at 450 degrees for an hour.
Rest for a few minutes, mash and add butter and sour cream. Awesome.
bbqbull is offline   Reply With Quote


Old 01-10-2012, 06:46 PM   #6
Ribslayer Explosives
Got Wood.
 
Join Date: 01-06-12
Location: Parker Co
Default

I never do taters in my egg, but if I did using your scenario, I would par cook them and lower temps.
I like to smoke twice-backed on my bullit.



Ribslayer Explosives is offline   Reply With Quote


Old 01-10-2012, 06:52 PM   #7
dr13900
Got Wood.
 
dr13900's Avatar
 
Join Date: 01-01-12
Location: Hagerstown, Md
Default

I know this isn't baked potatoes, but try this. Take new potatoes and cut in half or quarters depending on size, add a chopped onion, old bay and a bottle of blue cheese dressing. Bake covered on the egg for 1 hour at 350. Un cover for the last 15 minutes.
dr13900 is offline   Reply With Quote


Old 01-10-2012, 07:35 PM   #8
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

The best results I have without having to parboil first is slicing them like steak fries. Yours might just be a bit thick. Of course, with more time indirect before finishing up direct, they would probably soften up, but I haven't done a lot of that. The hasselback potatoes idea is also a good one.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Old 01-10-2012, 09:04 PM   #9
Old Dave
On the road to being a farker
 
Join Date: 02-22-11
Location: Coatesville, Indiana
Default Slab Potatoes

Cut them thin and brush on some peanut oil and sea salt and set them up in an indirect setup in your Egg.



Here is mine ready to be dropped into my Egg which I have at about 350 degrees.



I can make a meal out of these slabs!

Dave
Old Dave is online now   Reply With Quote


Old 01-10-2012, 09:55 PM   #10
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default

Quote:
Originally Posted by Twisted Martini View Post
This last weekend i tried direct, just stirring them once and leaving alone until they were done. There was a nice thick layer of too-crunch/burned ones at the bottom, with good ones in the middle. Temp was about 350/400400 at the dome.
I have not done this but I think you were close, maybe try stirring/mixing them up a few times instead of just once. Cooking at 400400º was blazing though...
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Old 01-11-2012, 02:32 AM   #11
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Don't have an answer but I do taters on the UDS all the time.
Olive oil,season and smoke them on high temp...



__________________
-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 offline   Reply With Quote


Old 01-11-2012, 05:58 AM   #12
vafish
Full Fledged Farker
 
vafish's Avatar
 
Join Date: 12-19-11
Location: Commonwealth of Virginia
Default

Quote:
Originally Posted by Phubar View Post
Don't have an answer but I do taters on the UDS all the time.
Olive oil,season and smoke them on high temp...



How do the potatoes work on the uds at 250?

I was planning on doing a pork butt this weekend and figured I would bake some potatoes at the same time. Just not sure when to throw them on.
__________________
Silver UDS with weber lid, UDS #2 black with a weber lid, 1995 Treager pellet grill, 22.5 Weber
vafish is offline   Reply With Quote


Old 01-11-2012, 06:20 AM   #13
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

If your cooking @ 250 it's gonna take a while...it also depends what kind of potatoes you have.
Just throw the taters on there Phirst is what I do.
__________________
-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 offline   Reply With Quote


Old 01-11-2012, 07:07 AM   #14
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default




Try using a cast iron skillet, you will have a lot more control in not only how they cook, but you can add seasonings or a little oil as needed, and you can move them to various areas on the grate if they are cooking too fast (or too slow). You can cook whole baby potatoes, quarters, cubes, slices or diced.





The best tip for baking potatoes is to purchase some potato nails. They are aluminum and conduct heat inside the tater, so they cook faster and more even.





I can't mention bakers without bringing up twice baked, I like those too.


__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Old 01-11-2012, 08:08 AM   #15
Roo-B-Q'N
is One Chatty Farker

 
Roo-B-Q'N's Avatar
 
Join Date: 08-29-06
Location: Arlington, Nebraska
Default

I think thirdeye has the answer to your roasted spuds. Use a cast iron skillet for the low sides. You need to get heat to them and using high sides (IMHO) can keep moisture in thus preventing browning.
__________________
________________
www.operationbbqmw.org
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven
Roo-B-Q'N is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork Barrel Pork Loin & Dirty Roasted Potatoes Ryan Chester Q-talk 10 05-12-2011 09:31 PM
Roasting diced potatoes on the BGE-need help Twisted Martini Q-talk 9 02-19-2011 09:18 PM
Grilled Pork chops, roasted potatoes and sauted veggies Koopdaddy Q-talk 13 10-04-2010 01:48 PM
tri-tip, asparagus & potatoes on the BGE deepsouth Q-talk 0 09-06-2010 07:02 PM
Leftover Potatoes from the BGE cmcadams Q-talk 6 10-08-2008 10:54 PM

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:20 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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