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baked potatoes on the egg?

volsegghead39volsegghead39 Posts: 28
edited 8:01PM in EggHead Forum
I am new to the egghead forum and am curious if anyone has ever tried baking potatoes on the egg?

Comments

  • Celtic WolfCeltic Wolf Posts: 9,773
    Welcome to the Forum.. Now Rule number one: Don't ask IF, ask HOW.. Yep we done that..

    Light coat of canola oil and course sea salt or Kosher Salt and bake them at 325 till tender.

    How long will depend on your tater..
  • BacchusBacchus Posts: 6,019
    All the time, and not a big deal at all.
    As with anything typically cooked in the oven, you can simply cook indirect in the egg at same time and temp.
    However, some of us like crispy skin which you can get from grilling direct. Maybe drecrease cooking time slightly is all.

    Good Luck!
  • I appreciate the reply. Do you reccomend foil or no foil when on the egg?
  • Celtic WolfCeltic Wolf Posts: 9,773
    You don't need foil..

    Though you might want to make sure they are away from any direct heat. Depending on what temp you got going, they can get crispy before the center is done.

    Mow if they are BIG Taters.. Throw right in the coals. They will char up, but the insides will be nice and yummy (Old Boy Scout Trick)
  • Chef CharlesChef Charles Posts: 847
    Volsegghead39

    Welcome to Eggland. Baked potatoes are great on the egg. Twice baked is even better :evil: :woohoo: .

    Tom

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

  • thanks for all of the feedback guys. Really appreciate it.
  • my wife makes a great twice baked in the oven. Is it the same concept I assume?
  • Chef CharlesChef Charles Posts: 847
    That is always a good starting point. Anything you can do in the oven, you can do on the egg (you will prefer the egged version :evil: :laugh: ).

    Tom

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

  • Weekend WarriorWeekend Warrior Posts: 1,702
    Also, you don't have to use Canola oil. I mainly use reserved bacon fat, but any oil(your choice) will do. Whatever you prefer.

    Mark
  • fishlessmanfishlessman Posts: 19,484
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Foil = steamed potato. If you want a baked potato, I say no foil.
    The Naked Whiz
  • The Naked WhizThe Naked Whiz Posts: 7,780
    I typically bake them on a pizza stone sitting on a raised grid, 1 hour, 400 degrees. That takes care of most of them, longer if the spud is really big.

    As for the spud, no foil. Oiled and covered with rub of your choice.
    The Naked Whiz
  • Sweet potatoes are even better cooked on the egg. Punch a few holes and rub with olive oil. No salt tho!
  • CobraCobra Posts: 110
    I use this grill potato baker thingy(official term Im sure) that my sister gave to me for christmas a couple years back. It helps to shorten the cooking time a little by transferring heat into the middle.

    I use olive oil, and kosher salt, no foil to get a little smokey flavor.

    The potato thingy is whats on the grid in this picture.

    photo-5.jpg

    Buy it here.

    http://www.fredsmusicandbbq.com/Steve_Raichlen_Stainless_Potato_Grill_Rack_p/stvsr8018.htm
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