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  • Re: Steak Fries

    APeoples wrote:
    Fries look great!

    Question: It looks like you're using the plate setter AND you've got the fries in a pan. Is that necessary? Is one indirect enough...say EITHER the platesetter OR the pan. Maybe you're just using the pan so you dont lose fries through the grill? I'm a fan of crispier fries and I'd like to try this out.

    I stole the idea from "oven fries" and other "fried" food that gets cooked in the oven. Using the pan and a light coating of oil actually lets the fries "fry" in the Egg. With the platesetter, I get the convection oven going, so the bottom of the pan is not subjected to the direct radiant heat from the coals. I cook them until they seem "dry", which this time turned out to be around 40 minutes I think. The longer the cook, the crispier they get! I turned them every 10 minutes with a spatula.

    I have done potatoes direct before and that works out fine too. I use a "grill wok" on the porcelain grid:

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