baked potatoes

erniemcclain · December 2012

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

Rick1 · December 2012

I use EVOO.

Greeno55 · December 2012

Rick1 said:

I use EVOO.

+1 for Extra Virgin Olive Oil. Use it ALLLLLL the time for just about any rub or seasoning.

Que_n_Brew · December 2012

Rick1 said:

I use EVOO.

+ 1

td66snrf · December 2012

I agree with the guys above. Poke 'em with a fork, lube 'em up, add the seasoning and throw them on the grill.

nolaegghead · December 2012

Cen-Tex would meat glue chicken skin on the potato, then salt the skin.

Mickey · 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.

Greeno55 · December 2012

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.

erniemcclain · December 2012

direct or indirect?

Greeno55 · December 2012

I do a direct set up 350°-400°, but off to the side of the burning coals and flip halfway through.

erniemcclain · December 2012

Thanks. Will post pics of the taters and "prime" ribeyes on Tuesday.

jeroldharter · December 2012

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.

dlk7 · December 2012

EVOO, Kosher Salt, indirect at 400 until 215 degrees, wrap in foil until the rest of the meal is ready.

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baked potatoes

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