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Potato: low & slow Q

StanleyStanley Posts: 623
edited 6:50PM in EggHead Forum
In the last few days someone posted about baking a spud along with a low & slow cook. Heck if I can find the post when I need it! I know it's not the preferred method, but I'm cooking other stuff @ 250° dome and thought I'd throw on a couple. 3 hours, maybe?

Comments

  • StanleyStanley Posts: 623
    It was Civil Eggineer, and it was 250°, 3 hrs., indirect.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Stanley,

    Thanks for the post. I decided to google the subject and found an interesting article at http://whatscookingamerica.net/Q-A/PotatoBaking.htm

    Kent
  • Actually, it was my thread and I had cooked the taters at 250, indirect for 3 hours with no noticeable affect. I cranked it up, went direct and cooked them another hour and they were done. I know civil Eggineer said it worked for him, but I don't see how. Mine were still rock hard after 3 hours.

    I think what I will do next time is try it (thighs and taters) at 300 and see how that works after 2 or 3 hours.

    Kent- great link! I always wondered at what temp baked taters were done!
  • StanleyStanley Posts: 623
    Mine are on at 270°, raised grid, direct, with my target time 3 hrs. Wish me luck!
  • I think you'll be fine- what else is cooking with them?
  • My tators came out perfect at 250 dome temp for 3 hours. Not sure why Flashback Bob's weren't done as he posted. Mine were naked (no foil) and lightly spritzed with EVOO. Let us know how they come out! I also forgot to poke them but nothing exploded.
  • StanleyStanley Posts: 623
    I'm doing WessB's UnFried chicken with some legs & thighs. Didn't poke my spuds. I'll report.
  • stikestike Posts: 15,597
    if it is still rock hard after three hours, call a doctor.
    ed egli avea del cul fatto trombetta -Dante
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Interesting. I never poke the spuds and never had one explode either.

    I am going to try some low temp spud cooks. Love potatoes on the egg.

    GG
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Flashback Bob wrote:
    great link! I always wondered at what temp baked taters were done!

    I wonder how accurate the info is. I always wondered about foiling and not foiling. Before reading that my only reason not to foil was the flavor of the lump wouldn't get to the spud.

    Kent
  • Grandpas GrubGrandpas Grub Posts: 14,226
    let us know how everything turns out. Pict's are good.

    Kent
  • StanleyStanley Posts: 623
    That's so funny!
  • I think you only need to poke them when cooking in microwave.

    Yeah, C.E.- funny how we both cooked 'em the same way, same time and temp and one was perfect and one had barely started cooking!

    go figure!
  • StanleyStanley Posts: 623
    Spuds were excellent! 3 hrs., raised grid, direct @ 270° dome. Very light coating of EVOO and light sprinkle of Kosher salt. The potato flesh was perfect. The skins were fine and edible, though I would have preferred them a bit crisper.

    WessB's unfried chicken was great too, though it bears little resemblance to its namesake. Roasted a beet (EVOO, S&P, wrapped in foil) for the same 3 hrs. as the spud. It was great too.

    Luckily, I didn't need to call the Dr.
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