Tater question

FarmerTom

What dome temp and for how long do you folks allow for large baked potatoes?   I usually lightly wrap in foil, cook at 400-500 dome temp. Around an hour. When I can squeeze them a little, usually about 45 minutes, I throw on the ribeyes. 

SmokingPiney

That's about what I do. If the spuds need to cook a little longer than the steaks, so be it....the steaks need a rest, anyway. 

JohnnyTarheel

I do mine rubbed in oil and kosher salt applied.  I cook them 400 raised direct for about an hour and when they reach 210 internal. I remove from egg and then place them in foil and they are good to go when your steaks are ready.  Works everytime....

Jameson19

Does this process burn the skin? 

JohnnyTarheel

@Jameson19  No it doesn't... I will turn it one time during cook. 

Botch

JohnnyTarheel said:

I do mine rubbed in oil and kosher salt applied.  I cook them 400 raised direct for about an hour and when they reach 210 internal. 

^This.
One cultural norm we need to change here in the States is to start eating the damn skin of our potatoes, especially if they're nicely smoked on an Egg.  It's the tastiest part; it's the most nutritional part; and its consumption prevents food waste.  

JohnInCarolina

Botch said:

JohnnyTarheel said:

I do mine rubbed in oil and kosher salt applied.  I cook them 400 raised direct for about an hour and when they reach 210 internal. 

^This.
One cultural norm we need to change here in the States is to start eating the damn skin of our potatoes, especially if they're nicely smoked on an Egg.  It's the tastiest part; it's the most nutritional part; and its consumption prevents food waste.  

Couldn't agree more.

bgebrent

Your question answered your question brother

Eggcelsior

Botch said:

JohnnyTarheel said:

I do mine rubbed in oil and kosher salt applied.  I cook them 400 raised direct for about an hour and when they reach 210 internal. 

^This.
One cultural norm we need to change here in the States is to start eating the damn skin of our potatoes, especially if they're nicely smoked on an Egg.  It's the tastiest part; it's the most nutritional part; and its consumption prevents food waste.  

The skin is the best damned part. This!

Austin Egghead

From Am Test Kitchen (with some modifications for egg). Clean skin, wrap in moist paper towel, pop in microwave, hi for six minutes turning bottom up at 3 minutes.  
At this point make tater your own.  
DIL likes hers oiled rolled in course Kosher salt and foil wrapped. Mine goes on egg naked  cause I like  to fill  the  crispy skin with the last of the roasted veggies. 
Nuking cuts down cooking time on egg.  I pull when potato IT reads 200

Eoin

Austin Egghead said:

From Am Test Kitchen (with some modifications for egg). Clean skin, wrap in moist paper towel, pop in microwave, hi for six minutes turning bottom up at 3 minutes.  
At this point make tater your own.  
DIL likes hers oiled rolled in course Kosher salt and foil wrapped. Mine goes on egg naked  cause I like  to fill  the  crispy skin with the last of the roasted veggies. 
Nuking cuts down cooking time on egg.  I pull when potato IT reads 200

I always warm up spuds in the microwave before baking to cut the cooking time and to make sure the inside is really soft without over doing the skin.

FarmerTom

Thanks for the replies and ideas.  I also like to eat the skin.  Like the flavor and texture.  May have to try the coating in oil and kosher salt.  Sounds good.  I hadn't though about probing for internal temp, didn't know what it should be.  I usually just give them a a little squeeze and if they are staring to get soft, they're done.  

JohnnyTarheel

FarmerTom said:

Thanks for the replies and ideas.  I also like to eat the skin.  Like the flavor and texture.  May have to try the coating in oil and kosher salt.  Sounds good.  I hadn't though about probing for internal temp, didn't know what it should be.  I usually just give them a a little squeeze and if they are staring to get soft, they're done.  

I think you will like it. I usually pull them at 210 degrees then wrap in foil until rest of meal is ready... always fluffy...  we now only do baked potatoes on the egg. 

YukonRon

My Beautiful Wife uses a fork to stab the potato 3-4 times, rubs butter and coarse ground salt on the outside, places on the BGE MM at 400F for about an hour, checks for softness, then serves. Great tasting potatoes every time.

tarheelmatt

I go around 400-450° indirect and that takes 45-55 min.  I do not wrap in foil we like the skin to be a little crisp.  Foil will create steam.  The potatoes are always nice and fluffy.  I've noticed around 205° with the Tpen when I pull.  

I was doing these for my self for a long time.  Wife would not try them.  She finally caved and now will not eat anything other than that!  Silly girl.  

Canola oil and salt.  




Indirect.. Notice skin is browned some.  Man, I want one now!  

YukonRon

tarheelmatt said:

I go around 400-450° indirect and that takes 45-55 min.  I do not wrap in foil we like the skin to be a little crisp.  Foil will create steam.  The potatoes are always nice and fluffy.  I've noticed around 205° with the Tpen when I pull.  

I was doing these for my self for a long time.  Wife would not try them.  She finally caved and now will not eat anything other than that!  Silly girl.  

Canola oil and salt.  




Indirect.. Notice skin is browned some.  Man, I want one now!  

Nice presentation, and congrats on the big win.

Carolina Q

My mom will not eat potato skin! Sometimes, I'll roast some cubed red potatoes in her oven with garlic, rosemary and oil. I never peel them. We'll sit down to eat and I'll watch her peel the skin off each bite size piece. One of these days, maybe I'll remember. Or maybe she'll try a peel.

Hey, she's entitled. On July 4th, she'll be 101 years old!!

lkapigian

Carolina Q said:

My mom will not eat potato skin! Sometimes, I'll roast some cubed red potatoes in her oven with garlic, rosemary and oil. I never peel them. We'll sit down to eat and I'll watch her peel the skin off each bite size piece. One of these days, maybe I'll remember. Or maybe she'll try a peel.

Hey, she's entitled. On July 4th, she'll be 101 years old!!

Bless Her!

Hotch

I will brine for about 3-4 hours.
Dry completely with paper towels.
Brush lightly with an Olive oil.
Cover lightly with Kosher Salt.
BGE @ 425 Dome, Setup is direct and grid at felt line.
Cook for 30 minutes then, rotate grid and  turn over spuds.
Cook for a minimum IT of 205 but no more than 210.
Pull and brush skin with a nice compound butter made with my favorite Rub.

If steaks are next up on the BGE, I will have the house oven @ 200 and keep them warm til serving time.

YEMTrey

You could always go Hasselback as well:

http://www.foodnetwork.com/recipes/ree-drummond/hasselback-potatoes

clifkincaid

I prefer Yukon and do oil,seasoning, pull at 205-210 then slice and add butter then wrap in foil. Perfect for when dinner is ready.

HeavyG

I do the oil/kosher salt bit but don't do the foil as I like the crispy skin to remain crispy.