Baked Potatoes on the Egg

RichDTLC

Has anyone baked potatoes on their BGE? We are grilling sirloins Tuesday night for my sister in laws b'day and having baked potatoes as well. My wife usually does them in the oven at 400 for a couple hrs, but I'd like to do them on the egg this time. She is afraid they might not taste the same, maybe smoky. Just looking for some input from the eggsperts.

Thanks,
Rich

milesofsmiles

Taste better. Wash dry, butter them with your hands...wrap in foil...or not.. just put on the grill aft. 30 min. rotate then again 30 min. later. when you can squeeze them there done. Eat and faint. Miles out.

Spring Chicken

I nuke mine for a while to get the insides started and then wrap 'em in foil with some olive oil and kosher salt. Then put 'em on the Egg while it is heating up and let them remain there until I finish cooking steaks or whatever. They always turn out great. So great we eat the peel and all.

Spring "One Potato, Two Potato, Three Potato, Four" Chicken
Spring Texas USA

Darnoc

Do them all the time. Prick allover with a fork and rub evoo all over and sprinkle kosher salt over.Cook for one hour or till the skin crisps up.Will not be smoky.

Grandpas Grub

Yup, your wife is correct, they will taste different. BEST EVER They will taste better than those expensive steak houses.

No holes, no tinfoil no nuthin just EVOO all over kosher salt (large salt pieces) and plunk them on the egg. Use same times and temps as your wife does in the oven.

Putting tinfoil on the spuds is like taking a shower with a raincoat you don't accomplish much.

I love them cooked with flavor smoke too. Corn on the cob is the same.

I can't tell much difference with pokin em with holes and not, I don't think they cook any faster or the inside texture is any different.

I do poke them deep to see when they are done. Usually 400° for about an hour.

Spuds are cheap, do some in the oven and do some in the egg, Poke holes in some and don't poke holes in others, wrap one in tinfoil (if you must) and don't wrap another.

Once a week (or more) we will egg some huge bakers. When they are done we will butter them, put some bacon, cheese, chives and some sour cream and have a great dinner.

Make a patato bar, if you will.

Don't cheat yourself out of this great treat. Potato & corn on the egg.

Hammer

Spring,
Sometimes back; there was a thread on putting some type of nail in the potato. Do you remember what it was?
Said it really cooked the inside of the potato.
Hammer

milesofsmiles

Dang now I got to Do a pot thonght. You sure know how to paint a vision. Butter, chives, cheese all that stuff. Slobber, slobber. Miles out.

Morro Bay Rich

Just be sure to move them around during your cook. If left in the hot spot of the Egg they wil be burned on the bottom.

Grandpas Grub

Mitch,

If memory serves it was in late Oct or mid Nov. There was talk about galvanized and all that.

The jest of it was to use a large nail so the heat would transfer through the nail and help cook the inside of the potato.

Personally, I haven't had a problem with potato's not getting cooked on the egg.

Hope things are well over there. Up to our knees in snow here & ribs are goning on in a few minutes.

Kent

Grandpas Grub

We are putting some on the medium and doing ribs on the large shortly.

Spring Chicken

Yea, someone mentioned it a few months back. I've heard about that method for a long time but never used it. I've also seen "baked potato nails" in some of the magazines. I think they were aluminum. It makes sense because all you're trying to do is heat the inside of the potato. My microwaving it does the same thing and takes less time, but I suppose either way would be fine.

The ones I make do not require a lot of butter to be good. I've had some that I never could get enough butter on them.

Spring "Half Baked" Chicken

Grandpas Grub

Probably a good idea. Lately I have been doing them on a raised grid and really havne't have to do any rotating.

I like a little crispy skin on the spuds though.

Hammer

Kent,
Good to see that you're able to cook with all the snow. I know that the ribs will be good.
Hammer

Ron_L

As the others have said, baked taters on the Egg are great!

We were watching Guy's Big Bite on Food Network a couple of weeks ago and Guy was making baked potatoes. He brined his potatoes for about 8 hours. I had never heard of this but I tried it the last time I made baker taters. They were the best I have ever eaten, Egg or not.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34126,00.html

Hammer

Just looked them up on google! They are made of aluminum; very inexpensive. I'll buy some tomorrow; wonder if one of the big box stores carry aluminum nails safe for food?
Hammer

Grandpas Grub

Miles,

I didn't take pictures but...

Last night I browned some ground beef, S&P, some garlic and some werchestersier. Took 80% of the greas out added 2 sliced soften onions chopped.

Added a small can of diced tomatoes (3/4 liquid removed) added some green beans, 2 onions chopped and some corn.

When the mixture was completed I added some herbed mashed potatoes on top of the mixture and cooked on the egg for about 20 minutes @ 350° about 10 minutes before all this was done I added a lot of shreaded cheese and let it melt.

I use a deep 10 X 12 drip pan or glass pan indirect.

I will do another batch next week and take some notes to come up with some kind of recipe that I can post.

Normally I just use baked potato's but this last time I tried the herb'd potaotes (two boxes). That made a huge difference in end result and is the only way I will do it in the future.

Some of these confort meals on the egg are so great.

Grandpas Grub

Wonder if some 3/8" round rod would work just as well. Just clean it well before putting in the potato.

There won't be enough heat to cause any problem, I wouldn't think.

lowercasebill

few years back we were in maine and got some lobsters, 2 gallons of sea water and some sea weed. thru the potatos, whole into the simmering sea water for 45 minutes then the lobster and seaweed for 15 more.. everything was great. the salt water sucked the moisture out of the potatos so they were dry on the inside liked baked but better, and not mushy at all, and did not taste 'boiled'

Grandpas Grub

Thanks I am going to try that today egg style.

[Deleted User]

When I baked taters on the egg without foil, I got complaints that there was a dirty smoky taste. When I cooked in foil they were fine but the skin wasn't crispy.

Last week I baked a chicken at 500 indirect and put 4 taters in to bake with her (no foil).
Taters were black on the outside but good on the inside.

Pick your poison and enjoy!

Broc

Lordy, Lordy, Chile!

Wipe them bakers [not Russets] with lotsa oel d'oliva, sprinkle 'em heavy wit' salt -- and roast 'em indirect @400F...

You'll know when t'pull'em... 'bout an hour later, mebbe hour fifteen.

Whack 'em open, add butter, cheeze, freshly ground pepper... you name it.

Best damn taters you ever had!

~ Yessiree!

Grandpas Grub

Right on, Broc

I use the biggest bakers I can buy. For me costco has the largest bakers.

It takes two hands to cover the smaller ones and some of the larger ones will span past that.

My hands are not huge but they are not small either.

I have been cooking them on a raised grid and lately the skins have not been getting burned. If I leave them on for a long time I will get some very dark areas but that is just good eating.

Ribs are about to go on the large and some brined bakers will go on the medium later on.

Looking forward to some good eats tonight.

Kent

Eggtucky

hahaha Grandpa..bout 2 hrs left on 3 racks of baby backs and read your tater post..now got some on the egg!!...heh..sounded too good not to have!... :laugh:

see what you started!?! :P

RichDTLC

Thanks for the replies. I'll be doing some eggsperimenting now. Lot of good methods posted.

Morro Bay Rich

I like the raised grid idea. Bet that will stop the burning issue. Thanks.

BENTE

make them twice baked




i put pulled pork in these

Grandpas Grub

Great news...

Let us know how you ended up doing them and how you liked them.

I am going out to put on some racks of spares...

I am going to try the brined potatoes also.