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Smoked Baked Potato?
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corey24
Posts: 386
Anyone ever smoke baked potatoes? Good? How long? Thinking of doing some with a pork shoulder this wk-end.
XL Egg Owner Since Dec 2013 - Louisiana
Comments
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Yes and yes. Potatoes on the bottom and bacon on the top rack...Green egg, dead animal and alcohol. The "Boro".. TN
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How long for potatoes at around 250?
XL Egg Owner Since Dec 2013 - Louisiana
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I'd say a couple of hours, hour and a half. I've done them at 350 for an hour.
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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They are good also rubbed down with bacon grease and then wrapped in foil. Mine cooked for about 90 minutes at 350F dome. Indirect, legs up on the grid. The skins were nicely charred and had a very nice flavor. I am guessing at 250 for at least 2 hrs.LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
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We soak in a brine then smoke @ 350 indirect, usually on a rack under a chicken for country ribs. Here is a link to a recipe we just used the egg instead of the oven: http://www.foodnetwork.com/recipes/the-bomb-bakers-recipe.htmlEdina, MN
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I've done them with ribs, at @250 for 2.5 hours, so about halfway throught the rib cook, and they were fantastic. Even injected them the last 30 minutes with some melted butter. I'm not sure the butter added anything, but it was fun to do.
Pentwater, MI -
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I douse them in evoo. Cover them good in kosher salt. Raised direct around 400. Till 200 IT. Awesome.Huntsville, Al LBGE
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I've done them @ 350 for an hour. Rubbed with olive oil and sprinkled with kosher salt. They're like a baked potato you'd get from a high end steak house.
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Yes to all the above... they are great-------------------------------------------------------------------------Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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EVO and Salt or Byrons But Rub, 400 indirect till 210 IT. Or if you are cooking direct, cook on a raised grid for a while, then wrap in foil to finish. Good Stuff.Simi Valley, California
LBGE, PBC, Annova, SMOBot -
So does seasoning on outside make any difference on inside? Does seasoning penetrate.....
XL Egg Owner Since Dec 2013 - Louisiana
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Budgeezer said:We soak in a brine then smoke @ 350 indirect, usually on a rack under a chicken for country ribs. Here is a link to a recipe we just used the egg instead of the oven: http://www.foodnetwork.com/recipes/the-bomb-bakers-recipe.htmlThat link was blank for me, so I'll ask you: did you prick the spud skin before brining? Have not heard of that before, but I'm intrigued._____________
Tin soldiers and Johnson's coming...
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Botch said:Budgeezer said:We soak in a brine then smoke @ 350 indirect, usually on a rack under a chicken for country ribs. Here is a link to a recipe we just used the egg instead of the oven: http://www.foodnetwork.com/recipes/the-bomb-bakers-recipe.htmlThat link was blank for me, so I'll ask you: did you prick the spud skin before brining? Have not heard of that before, but I'm intrigued.LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
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The link did not post above...so here it is:LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
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For some reason the link is not posting. One final try:LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
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Google "baked potato brine" and it will come up.LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
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Ingredients
1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
Horseradish Sour Cream:
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper
Directions
In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
Preheat the oven to 400 degrees F.
Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
Let potatoes rest 5 minutes before cutting.
Horseradish Sour Cream:
Combine all ingredients. Serve wi
Read more at: http://www.foodnetwork.com/recipes/the-bomb-bakers-recipe.html?oc=linkbackLARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem. -
We love twice baked potatoes on the egg. Raised, direct @ 400. I puncture the spud with a fork in a few different places. Rub EVO all over the spud, sprinkle salt and pepper and garlic salt on the skin. Roll them around on the grate a few times while it is grilling. About one hour later they are done. Rest them for about 10 minutes and then slice them in half and scoop out the meat. I use a small ice cream scooper. Mix all the meat with some butter, milk and cheese. Then scoop this back into the skins and grated cheese on top of that, back on the egg for another 20 minutes or until the cheese melts good.If you enjoy eating the skin of the potato, the S&P, and garlic salt on it is very good.CheersLarge, small, and a mini
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