Taters on the weber

[Wood Fire Steel]

I am smoking a super thick dry aged ribeye (3") to 130 degrees then finish over a chimney. I will have a butt on at the same time for much longer. Planning 250 degrees. How long should I put decent sized foils potatoes on? I typically don't do potatoes since the steak is so short. The longer butt cook makes it feasible, but I have no idea how long at 250.

 

[Groundhog66]

I don't know how long the taters will take, but you're overcooking the steak IMO. If you bring to an IT of 130º, then sear & rest, it'll be medium by the time it hits the plate. If that's the temp you like, then I'd say you're on track.


BTW, I have family in Rome, haven't been down there in a long time though.

 

[mattmountz94]

I'm going to wing it but say at least 2 1/2hrs for the potatoes. I know at 350+ a decent size potato a good hour

 

[JacksBBQ]

I think you want to aim to get the internal temp on the potatoes to 210 or so you can probably just check them periodically to get a sense of how they are coming along.

 

[T.Mac]

I like to do potatoes indirect until 200F IT then direct for a few min per side for crispier skin. Final IT is around the 210-215F range like JacksBBQ posted above. And I would guess it'll take about 2-2.5 hours at 250F to get there with a good-size russet, as Matt suggested.

Give yourself more time than you need, as when the potatoes are done you can cover them in a bowl and they'll stay warm for a good 30 min at least. And you certainly don't want to be biting into a 210F deg potato.

 

[cats49er]

To see if they are done ,I just squeeze to see if they are soft.And you are missing some great tasting potatoes by foiling.Put a little EVOO on them and sprinkle with sea salt.Try one when you cook,you never know you might like them.

 

[Wood Fire Steel]

Steak

As for the steak... It usually ends up 135/136 after the rest. Does not ramp up so fast since it was at 225. Lump in the chimney and sear directly over the chimney for 20 seconds per side and edge. Ends up medium rare which is as rare as the wife will eat it. Don't know I would/could eat a 3# steak myself.

 

[Wood Fire Steel]

Steak

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[Smoking Piney]

Killer! :thumb:

 

[Groundhog66]

Ooohhh, that looks fantastic.....My apologies, I was 10 degrees off, wasn't I. My only excuse is, heavy doses of cold medication. :wink:

Hey, where are the potatoes!

 

[cheez59]

I am smoking a super thick dry aged ribeye (3") to 130 degrees then finish over a chimney. I will have a butt on at the same time for much longer. Planning 250 degrees. How long should I put decent sized foils potatoes on? I typically don't do potatoes since the steak is so short. The longer butt cook makes it feasible, but I have no idea how long at 250.

Hey neighbor there is a restaurant about 20 miles north of you in Summerville called Armstrongs BBQ. They cook big Russets wrapped in foil every day they are open. They cook them at 400 for two hours and they sell out every evening. I'm pretty sure you could cook your taters at 250 for 3 hours and they would be good.

BTW the giant ribeye looks killer.

 

[BillN]

Beautiful looking steak.

 

[Bigr314]

Great looking steak. I am sure you pleased your wife. Nice job.

 

[shares]

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Dude, if that's 135 to 136, then I need to calibrate all of my ThermaPens. Drooling over your cook there, looks awesome!

 

[Wood Fire Steel]

Steak

This cook was from a while back. I just cut up another ribeye subprimal I aged to 45 days. It is always my treat for having to wait so long. I always cut one slab chop like this and the others at 1 3/4 inches. I always put my igrill probe in so I don't overshoot. Double check with the thermopen fir good measure. The potatoes and ribeye go on Sunday with a pork butt for later in the week. I believe in getting my money's worth when burning coals. I will definitely have to check out the BBQ joint in Summerville. How do you like the Q there?

 

[Titch]

You could always Brine the Potatoes and cook them naked indirect

 

[cheez59]

This cook was from a while back. I just cut up another ribeye subprimal I aged to 45 days. It is always my treat for having to wait so long. I always cut one slab chop like this and the others at 1 3/4 inches. I always put my igrill probe in so I don't overshoot. Double check with the thermopen fir good measure. The potatoes and ribeye go on Sunday with a pork butt for later in the week. I believe in getting my money's worth when burning coals. I will definitely have to check out the BBQ joint in Summerville. How do you like the Q there?

The locals love their BBQ. It is quite different but it's not bad. They sell a ton of it so it's always fresh. All they have is thin sliced pork butt with their own home made sauce which is good.

BTW I cooked 4 big russets today on my smoker while I was smoking a butt and a chuckie. I sprinkled them with Kosher salt, wrapped them in foil and put them on the LSG at 250 for four hours. That's right four (4) hours. They were phenomenal and everyone said they were the best baked potato they ever had. I agree with them and will be doing this a lot in the future.

 

[Wood Fire Steel]

Thanks

That's good info on the BBQ joint and the tatters as well. Appreciate the info

 

[Wood Fire Steel]

Getting ready to put the tatters on followed soon by the ribeye

Tatters ready to go on. Ribeye seasoned up and will follow soon after. Productive day. Ham hocks smoked, pork butt on track , potatoes ready to go on in 20 minutes, super thick cut dry 45 day dry aged steak seasoned and coming to room temp to be smoked to medium rare and Sears . Feel like a smoke shop.

 

[Wood Fire Steel]

Another

Steak and potatoes