I found an amazing looking bone-in ribeye at the market yesterday and want to pair it up with a good old fashioned baked 'tater for supper tonight.
I received some kind advice yesterday to cook the spud at 400* (stable cooker) for an hour on a raised grid. Just out of curiosity, why not throw a plate setter (legs up) and heat 'er up on a non-raised grid?
Oh and speaking of steak, I'm going to try the yellow mustard method tonight. I know the mustard flavor gets cooked off, so then what purpose does it serve?