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Big Guy Potatoes (Meat Version This Time)

I thought I would expand out on my potato idea. I got a sirloin, cut it up and did the same thing as earlier this week. Here is that thread

I cooked the potatoes for about 10 minutes as I didn't want the steak to be on the grill as long. I also dusted the pieces of meat.image


Here they are wrapped and readyimage


On the grill in-direct at 325°image


I turned them after 30 minutes. I figured they would be done but they were at 120° so I left them on another 30 minutes. Thermopen said 145° - 150°image


And all done. Next time I will cook the potatoes till they are about 140°, wrap with meat and should be a much quicker cook. When I did the bacon ones, I used raw potatoes and 1 hour they were good. This one I used partially cooked potatoes and after an hour, the potato wasn't done. I also will do thicker cut meat or cut the potatoes in half. Maybe I'll cook up some potato wedges and wrap those???



Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig



  • EggcelsiorEggcelsior Posts: 11,406
    I might parboil the potatoes to speed things up, or wrap the sirloin with bacon to act as an insulator for a longer cooking time. The sirloin is denser, so you would need the longer time to finish off the potato, but you risk over-cooking the meat. Maybe also do them raised direct above the felt line.

    They do look good though. How was the
  • SkiddymarkerSkiddymarker Posts: 7,143
    edited January 2013
    Like the idea of bacon wrapped sirloin wrapped potato - kinda slider steak dinner...

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • MickeyMickey Posts: 16,468
    Please mail me your failed attempts. You are on to something.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • fishlessmanfishlessman Posts: 17,296
    heres a thought, its something i used to do with the fingerlings. boil til done, take out of the water, then refridgerate, use all week as hash browns, pioneer woman smashed potatoes, slightly crunch in the palm of your hand then egg flour deep fry(tastes like a tatartot). i think slighty crushing would let some flavor into the potato with the bacon or meat wrap
  • Brine the potatoes first, rinse after several hours.  Place in a bowl and pour hot water over them and let sit until water is cooled off.  Then do your thing.  They tend to be fluffier after brining.  BTW use russets, they work better for bakers.

    Simple ingredients, amazing results!
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