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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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Old 07-12-2018, 10:34 AM   #16
Monte Cristo
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Quote:
Originally Posted by wire-it-up View Post
My wife may not eat them, as she's not big on bacon.
You somehow didn't know this before marriage????

Just kidding...couldn't help myself.
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Old 07-12-2018, 10:37 AM   #17
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Quote:
Originally Posted by Monte Cristo View Post
You somehow didn't know this before marriage????

Just kidding...couldn't help myself.
So this is Q-Talk not the Woodpile. But there is more than one thing my wife would eat before marriage...that she won't eat anymore....
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Old 07-12-2018, 11:53 AM   #18
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I can give you a tip for even doneness and a shorter cooking time if that is what you mean by consistently. The top photo is a vertical stand I built years ago, and the second photo shows "potato nails". The theory is the spikes conduct heat and speed up the cooking time as they cook from the inside out and outside in. Google "potato baking stand" or "potato nails" and you will find many choices.



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Old 07-12-2018, 12:49 PM   #19
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I often put sweet potatoes on the kettle. They take 45-60 minutes. Very delicious.

For the potatoe bombs in the recipe listed above, the BBQ Pit Boys on YouTube did that recipe. I tried it and it’s awesome. But a pineapple corer works better than an apple corer. It just makes s bigger hole.

In fact, slice the potatoes and scoop out the insides, mix your toppings and scooped out potato....similar to twice baked potatoes. Then close the two halves and use bamboo skewers to seal. Smoke or bbq for an hour or so. More filling inside the tater this way.
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Old 07-12-2018, 12:55 PM   #20
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Here in germany it's pretty popular to wrap them in foil, ad some olive oil or butter and throw them in the coals when grilling. Takes about 30-45 min depending on the size and is delicious with sour cream.

From the baconarea of bratwurstcountry
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Old 07-12-2018, 03:43 PM   #21
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Quote:
Originally Posted by Stlsportster View Post
So this is Q-Talk not the Woodpile. But there is more than one thing my wife would eat before marriage...that she won't eat anymore....
You guys ain't right, LOL.
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Old 07-12-2018, 06:13 PM   #22
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I grill them up for my wife to make her potato salad. She liked them grilled the day before, then throws them in the fridge until it's time to cut them & mix with sauce.

FWIW - Last time I did them I googled "what temp are potatoes done" and got this answer:

"210 degrees F.
Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness. You can also test for doneness by gently squeezing the middle of the potato (using a pot holder or oven mitt)."

source: https://whatscookingamerica.net/perf...ked-potato.htm
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Old 07-12-2018, 06:16 PM   #23
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This is great info. Thanks for posting.
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Old 07-12-2018, 09:52 PM   #24
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Quote:
Originally Posted by smoke ninja View Post
5 hrs wow. Not disagreeing but that's a long time. I'm usually baking potatoes at 350-400, getting them done fast as possible. I'm not a fan of smokey taters so its usually the oven or wrapped.

Is the texture different or is it just a matter of convenience being the duration of the rib cook?
The texture is different, I don't know exactly how to describe it other than the starch is more broken down. On my old volunteer fire dept we made then this way, 5 hours wrapped in a roaster for fish fries. It's worth a try.
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Old 07-13-2018, 01:29 AM   #25
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I like putting them in or near the ashes, sometimes foiled, sometimes not.
Works a dream with onions as well.


Other than that, I quite often put them in the drip pan. They always turn out great!
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Old 07-14-2018, 07:46 PM   #26
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Quote:
Originally Posted by Smoking Piney View Post
Spuds are better cooked over higher heat and wrapped.

Here's an interesting recipe:

Potato Bombs:

-Core a medium baking potato down the center with an apple corer, save the core. Make a big batch for guests...they rock.

-Stuff the cavity with whatever in the world you might want stuffed into a spud....use your imagination.

-Plug the holes with the reserved cores

-Wrap the spud in bacon, foil tight, and cook about 375, turning halfway through for and hour or change until done. Not an absolute measure of done, I probe for tenderness to determine that.
Does the bacon come out edible, or do you toss it? What is its texture like?
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Old 07-15-2018, 10:44 AM   #27
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Yukon gold with olive oil and salt or rub. Right on the smoker like that. At least two hours at 250 or so. Delicious!
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