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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.


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Old 01-09-2013, 06:24 PM   #16
KBT
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Makes me want to try some "nailed" and "unailed" for the sake of comparison.
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Old 01-09-2013, 06:32 PM   #17
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I mostly use the aluminum ones, but I do have the thirdeye potato rack mod...

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Old 01-09-2013, 06:49 PM   #18
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Cool Stuff!
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Old 01-09-2013, 06:59 PM   #19
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can you imagine some kind of project put together using these "nails" ? would look soooo cooool !
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Old 01-10-2013, 12:43 AM   #20
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Quote:
Originally Posted by Mark View Post
Stainless steel is a rather poor heat conductor. Aluminum spikes are much better.
Yup, that's what my mom used, as I mentioned here.

John
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Old 01-10-2013, 01:00 AM   #21
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Potatoes on the grill.
This is how I cook taters in the grill.

Just so you know. The taters were put right on the fire line an cooked for an hr. I flipped them at the 1/2 hr mark and after an hr I set them as far away from the heat as a could. Now, we put on the meat, whatever that is , your choice. That photo there was prime rib. Many times when the taters are done I will slice them open and add cheese. I also like to add a large chunk of pecan wood to the fire when I'm cookin the taters. It really add some nice flavor to a tater!!!
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Old 01-10-2013, 06:55 AM   #22
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Quote:
Originally Posted by mbshop View Post
i have several of these.

So do I.
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Old 01-10-2013, 07:31 AM   #23
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Spatchcock them, cooks alot faster
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Old 01-10-2013, 09:00 AM   #24
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I much prefer the taste of galvanized nails in my potatoes
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Old 01-10-2013, 09:38 PM   #25
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I find that they go down ok... the problem comes the next morning on the way out...
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Old 01-10-2013, 10:17 PM   #26
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I have some aluminum potato baking nails I got at Wal-Mart in the kitchen gadget section about 20 years ago.
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Old 01-10-2013, 11:12 PM   #27
toolguy
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Default Spud Spikes Potato Nails

I saw the Weber nails a few weeks ago online (and yes I had to purchase them) but I'm a big fan of the Spud Spikes stainless steel potato nails. While Spud Spikes are great for potatoes I like to use them while barbequing brats. Not only do they cook faster they stay straight once the spike is removed. That's a plus for me because I prefer a straight brat in the bun. The Web nails made in China were a little on the short and thin side to use with the brats. Spud Spikes being 6 inches long can handle those brats and potatoes with easy. The aluminum nails have issues with leaching. So you can guess what I'll keep using? Look at these brats…


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Old 01-10-2013, 11:13 PM   #28
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My father had those back in the 60's when he would have his bowling team over for grilled Reuben's and baked potatoes.
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Old 01-10-2013, 11:42 PM   #29
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Quote:
Originally Posted by bigabyte View Post
H&F potato?

Biggy, I am sure it has been said before... but you are one sick puppy :)
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Old 01-10-2013, 11:45 PM   #30
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Sorry, I do believe Biggy's interpretation would work. I can't believe one little nail would/could transmit enough heat to cook the inside of a potato... Somebody work the math!!!! Where's Gore???
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