? re baked potatoes

cameraman · 08-14-2012, 10:59 AM

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.

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

splinter84 · 08-14-2012, 12:29 PM

Quote:

Originally Posted by cameraman

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...

bizznessman · 08-14-2012, 01:48 PM

Quote:

Originally Posted by cowgirl

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

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,

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

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

What are Potato Bombs?

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

08-14-2012, 10:59 AM	#1
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	? 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. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

08-14-2012, 11:20 AM	#2
pitbossJB Full Fledged Farker Join Date: 12-05-09 Location: Albuquerque,N.M. Downloads: 0 Uploads: 0	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 soon! Highly modified Bandera w/ griddle on firebox Mini SJ/UDS Smokey Joe's

08-14-2012, 11:42 AM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	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/

08-14-2012, 01:11 PM	#7
5string Full Fledged Farker Join Date: 07-05-12 Location: Geezerville, NC Downloads: 0 Uploads: 0	I only foil when making potato bombs. Bakers go right on the grill. __________________ Life's too short for Faux Que, Smoke it! Smokin' Geezers Grill Team and Gumbo Krewe

08-14-2012, 01:36 PM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	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

08-14-2012, 11:42 AM	#3
dcoyle4040 Knows what a fatty is. Join Date: 07-10-12 Location: sayre Downloads: 0 Uploads: 0	yup all the time also like to do potato wedges.

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	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

08-14-2012, 04:49 PM	#10
Goddahavit Take a breath! Join Date: 08-18-08 Location: PA, Fleetwood Downloads: 0 Uploads: 0	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 Backwoods Gater Stump's Stretch Bubba Keg Meadowcreek PR60 Weber WSM Old weber gasser

08-14-2012, 04:56 PM	#11
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Absolutely yes! Do it all the time. Makes fantastic potato salad __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

08-14-2012, 05:31 PM	#13
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	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. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

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

08-15-2012, 12:48 AM	#15
saychz316 Found some matches. Join Date: 08-05-12 Location: Cypress, CA Downloads: 0 Uploads: 0	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