Baked potatoes with the steaks

DavidR

I plan on grillin a couple of ribeyes on the egg tonight, using the 750* 3/3/3 method. But I would like to put a couple of baked potatoes on either during or after the cook. Does anyone have hints on how I should do this?

Nature Boy

DavidR,
I would put them on before the steaks, as they take a while. I don't have times handy, but like an 45-an hour in the 375-400 range I think. Hopefully others can chime in with times, but after they are done, it only takes a moment to get up to searing temps. The potatoes will still be hot when the steaks are done.[p]Enjoy!
NB

djm5x9

DavidR:[p]I wet the exterior of the potato, shake dry, brush with olive oil, and season with a Cajun seasoning. They are then cooked direct at 325º or so for an hour, turning once or twice.. Larger potatoes a little longer. Once cooked, place in a bowl and cover with foil till ready to be served. Then throttle up the cooker and cook the steaks.

BBQfan1

DavidR,
I go the 'lazy man's' route: start the spuds in the microwave til the 'bone' is almost out of them. Remove, cool til you can handle them, set on top of foil, pour olive oil on top, then sprinkle with sea salt. Wrap and cook on the Egg for another 20 mins or so. Want some smoke to em? Leave exposed on open foil for 10-15 mins, then draw foil up and wrap for last 10 mins or so. I do steaks in the 450-500 range, so I can do this in conjunction with steak cooks, so long as there is a hot and cool spot of coals. Otherwise, do the spuds first and wrap and hold.
Qfan

sdbelt

DavidR,[p]I'd combine what everyone says. I like 'em coated in olive oil and cooked direct at 350. No foil. When they are done (in about an hour), I'd remove 'em and wrap 'em. Then I'd add a bit of fresh lump and open up the vents for the steak cook.[p]--sdb

AndyR

DavidR,[p]Try wrapping them in foil, put them in 400f egg, rotate every 10-15 minutes for 45 minutes to an hour or until soft to the squeeze. I'm sure some may have a chip on their shoulder about foil but it's a potatoe not 'Q.

djm5x9

AndyR:[p]If you are going to put them in foil you might as well use the oven . . .[p] . . . Can I have my tape back? I hope it was not in that file cabinet!

ravnhaus

I tell my wife when the meat is going to be ready and she times the potatoes with my whims.
...ahhhh... it will be ready soon dear...
OK!, OK!,... it's ready...
Oh yeah, wait for about ten more min.
it needs to rest...
that's OK honey, I like the taters well done...

Spring Chicken

BBQfan1,
I do my potatoes like you do but I use kosher salt. The microwave pre-cook gets them started cooking internally. The foil keeps the oil and salt in place. Interestingly, I use less butter this way than when I just microwaved them. They taste a lot better. But the main reason is they can come off the grill the same time as the steaks and are perfectly cooked everytime.

AndyR

djm5x9,[p]"If you are going to put them in foil you might as well use the oven . . ."[p]I should question where your allegience lies my friend. We here discuss ceramic cooking, not steel. You want steel? Go see Martha Stewert's website. Besides, why use all that gas/electricity to heat up the house when you need to warmup the Egg anyway? Just consider it a prolonged warmup period. [p]As for your tape, posession is 9/10 of the law.

djm5x9

Little Grasshopper . . .[p]Just try the potatoes once without foil and let me know what you think . . .

AndyR

djm5x9,[p]Only if you try them in foil ont time.

djm5x9

Little Grasshopper . . .[p]Thus my preference for potatoes direct . . . Without foil![p]Hey, you ever do Vidalia or Texas Sweet onions in your cooker? This is the one exception for foil, but the onion is loose at the top for absorption of that wonderful grilled flavor.