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Taters, Foil or No Foil???

SouthOfI10SouthOfI10 Posts: 213
edited 3:50PM in EggHead Forum
Evening, y'all.
I was just about to throw a couple of nice taters on the Egg at ~ 425F, slathered in EVOO and a good coating of Kosher salt, then wrapped in foil. And then it dawned on me that I had no idea why I was foiling them. I don't know that it benefits the cooking in any way; I've just always done it this way. Seems like some Pavlovesque problems....[p]Anyway, do y'all foil them? If so/no, why?[p]Thanks.

Comments

  • SouthOfI10,
    I never foil let the flames lick them and the taste is improved plus lets smokey taste in/

  • stikestike Posts: 15,597
    SouthOfI10,
    nah
    no foil...[p]reminds me of an anecdote.[p]a new wife is cooking a roast for the first time, for her husband. she cuts each end off and puts it in the pan.[p]her husband asks why she cuts the end off. "i don't know. my mother always did".[p]she calls the mother in law and ask why she always cut the ends off.[p]she says, "my roasting pan was too small"[p]

    ed egli avea del cul fatto trombetta -Dante
  • Celtic WolfCeltic Wolf Posts: 9,773
    SouthOfI10,[p] I foil them, because I put them in the Egg while the smoke is clearing. Seems a shame to waste good heat, plus I eat them skin and all.
  • eggaholic,
    can you eat the skin or is it dried out.
    Thanks Bobby-FTW,TX

  • stike,
    LOL! Ha, that is exactly how I felt twisting up the foil on the last tater. Sheez...

  • onelegchef,
    He had best hope that the skin is edible. 'Cause that's my favorite part, and I am trying these with no foil. If it don't work, he'll have to listen to me whine about it... :)

  • Celtic Wolf,
    The skin is my favorite part, too. I usually scoop out most of the middle and just eat the skin and surrounding meat so I don't get all full on potato...doused in a LOT of butter.... Mmmmm. I could almost do without the nice filet that is resting with Raising the Steaks....almost.

  • Wise OneWise One Posts: 2,645
    SouthOfI10, when you foil them, what you are doing in essence is steaming them. Steaming is a nice way to cook but you can do that anywhere. Try it without the foil and see what you think. I have even sliced them in half to cook. They get a nice golden brown on the sliced surface and they cook a tad faster. Of course, I guess that makes them grilled potatoes rather than baking potatoes but any way you fix them, they're good.

  • SouthOfI10,
    Foil them if you want a steamed potato, don't foil them if you want a baked potato. I slather them in olive oil, hit them with some kosher salt and fresh ground pepper, and then cook for an hour at 400 degrees on a preheated pizza stone on a raised grid. Or skip the stone but keep an eye on them and turn them if necessary.[p]TNW

    The Naked Whiz
  • onelegchef,
    I use a good bit of EVOO and let it sit so it really soaks in. I eat the skin too love it when it gets that brown char.

  • PICT0012.jpg
    <p />SouthOfI10,
    here's a couple of sweet taters i just did straight from the camera no photo shop don't beleive in it.
    PICT0011.jpg[p]PICT0013.jpg

  • DSC00847.jpg
    <p />Thanks, all, for entertaining my querries over a $0.39 potato. No foil was as good or better than my usual way and easier. Skin was browned and yummy! Amazing how the Egg can turn something so simple into something so good.[p]Cheers!
  • twicebaked2.jpg
    <p />SouthOfI10,
    Take it up a notch with twice baked next time.
    2-4 large bakers
    Crumbled cherry smoked bacon.
    1 egg
    Diced scallions.
    A little milk.
    A little Miracle Whip.
    Cheese as you please.[p]You want a moist mixture because when you put back on the egg they will dry out a little.[p]Mike

  • fishlessmanfishlessman Posts: 22,296
    SouthOfI10,
    i foil while camping when i toss them into the coals. i also foil when i cube them up with onion and zuchinni with some butter wine and herbs de province. for baked potato, smear them in lard and then roll them in seasalt, no foil.

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