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baked potatoes

erniemcclainerniemcclain Posts: 444
in EggHead Forum

How do you get the course salt to stay on the potatoe skin?  I know I have eaten them in resturants before.

Ernie McClain

Scottsbluff, Nebraska

(in the extreme western panhandle of NE)

Comments

  • Rick1Rick1 Posts: 81
    I use EVOO.
  • Greeno55Greeno55 Posts: 635
    Rick1 said:
    I use EVOO.

    +1 for Extra Virgin Olive Oil. Use it ALLLLLL the time for just about any rub or seasoning.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • Que_n_BrewQue_n_Brew Posts: 577
    Rick1 said:
    I use EVOO.

    + 1
    PROUD MEMBER OF THE WHO DAT NATION!
  • td66snrftd66snrf Posts: 1,351
    I agree with the guys above. Poke 'em with a fork, lube 'em up, add the seasoning and throw them on the grill.
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • nolaeggheadnolaegghead Posts: 26,353
    Cen-Tex would meat glue chicken skin on the potato, then salt the skin.
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
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  • MickeyMickey Posts: 18,644
    edited December 2012
    For lunch today ( several other times) I slice them long ways a little under half inch. Get 4 or 5 slices. EVOO and course salt. Place on grill and very good, so much faster than baked.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Greeno55Greeno55 Posts: 635
    And the first time you throw some hickory in the fire, you'll wonder why you've never had smoked baked potatoes before. Warning ... It may make every other baked potato pretty boring.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • erniemcclainerniemcclain Posts: 444
    direct or indirect?

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • Greeno55Greeno55 Posts: 635
    I do a direct set up 350°-400°, but off to the side of the burning coals and flip halfway through.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • erniemcclainerniemcclain Posts: 444
    Thanks.  Will post pics of the taters and "prime" ribeyes on Tuesday. 

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

  • jeroldharterjeroldharter Posts: 548
    EVOO, Kosher Salt, pepper, maybe a little rub. indirect at 400-450, about 60 minutes. Russets that are not too huge and more cylindrical than spherical. Perfect. I like them with butter and BBQ sauce.
  • dlk7dlk7 Posts: 1,053
    EVOO, Kosher Salt, indirect at 400 until 215 degrees, wrap in foil until the rest of the meal is ready.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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