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Baked Potato on Egg?

Ala-EggAla-Egg Posts: 162
edited 6:06AM in EggHead Forum
Can someone give me a rundown on the best results for a potato on the egg please? Like temp, time, foil or no foil, direct? Thanks in advance for the help!

Comments

  • I give mine a good Rub of olive oil, fresh black pepper and some kosher salt, no foil and then just put them on the grill. I have done then direct, indirect, extended grate, regular grate, Hell taters is hard to mess up. I go about 350-400ish until they are soft.

    Lazydog B)
  • Yup... About an hour doesn't make much difference.

    If they are close to the lump they will get some black (which is also good).

    GG
  • DarnocDarnoc Posts: 2,661
    You must try brined baked potatoes.

    1 1/4 cup kosher salt
    2 tbs garlic salt
    2 tbs seasoned salt
    1 tsp pepper
    6 medium russet potatoes

    in a large bowl dissolve 1 cup kosher salt and 8 cups water
    Add potatoes ands make sure they are submerged and brine for 2 to 8 hours

    Pre heat egg to 350/400 degrees

    Remove potatoes from brine and rub the remaining 1/4 cup of salt all over the potatoes
    cook till soft it will take from 45 minutes to one hour.Enjoy

    This was from Guys Big Bite Food Network Show
  • I rub them with olive oil then sprinkle with Kosher salt and fresh ground pepper. I cook them for 1 hour at 400 degrees on a pizza stone on a raised grid. I usually give them one turn during the cook. They usually turn out pretty tasty.
    The Naked Whiz
  • BrocBroc Posts: 1,398
    Agreed --

    Alton Brown insists we should also poke the taters with a fork in numerous places -- something to do with making the guts pfuffier... Any comments?

    ~ B
  • AB's the man. I haven't seen that show. I need to dig it up and see what he does and try it!
    The Naked Whiz
  • I watched the Alton Brown's show...

    I couldn't tell much difference between the two (poked or not poked) Both on the egg are much better than any other way.

    GG
  • Lazydog B)
  • I used this recipe the other night and am going to make baked potato soup tonight.
    IMG]http://i218.photobucket.com/albums/cc318/SusanEgglaine/DSCN1418.jpg[/IMG]
  • Since AB is in Atlanta we need to try to get him to attend next years Eggtober Fest.
  • I have done 1 hour at 500 and as long as 2 or so at 350-400. Even longer at 250.

    I have done both with foil and without- with foil ensures you won't get a smoky taste which happened to me once. More recently I've done direct with no foil and they've been fine!

    At 500 the skins got blackened and smoky but insides were fine!


    as far as direct or indirect, I just put them on with my cook. If it happens to be indirect then so be it (just like an oven).

    Plan on cooking them with your main course and adjust the time accordingly (if you're cooking at 250 they'll take a lot longer than at 500)
  • DSCN1534.jpg

    I put butter, salt, and pepper on the potato direct on the grill. 425* for an hour turn over at 30min.
    My Best,
    Ross
  • i always thought you poked taters to let the steam out so they would not explode in the oven. At least that what mom said. i dicided to see for myself, what a mess and loud too. . the flip side is, i don't poke them any more cause they are all cooked on the egg and someone on the forum said it was not necessary. i hope this helped :S
  • I recently did baked taters on the egg. I brushed EVOO on some and rubbed with Kosher salt, part of them I just washed and rubbed with Kosher salt. I wrapped them all in foil, next time I'll just put them on indirect and try that setup. They got rave reviews from everyone who ate dinner that night. Cooked them on a raised grid at 400-450 for a little over an hour.
  • One more try! :(
    DSCN1418.jpg[IMG][/img]
  • BENTEBENTE Posts: 8,337
    bake the the first time until they are soft and a little mushy. split them in half, scoop out all the potatoe and leave the skin in one piece. mix potatoe cheese pulled pork onion and sour cream make a little tray out of foil place them back on the egg for 40 min or so at 350 until cheese melts
    DSCN0276.jpg

    best way to do a potatoe B)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Our recipes differ but they are great.

    tb6.jpg

    Mike
  • BENTEBENTE Posts: 8,337
    what is in yours i will proabably be doing twice bake taters tomorrow

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Pig Candy or bacon bits, mayo, scallions, an egg, little milk, Raging River.

    Let me know.

    Mike
  • BENTEBENTE Posts: 8,337
    well maybe i will make some tomorrow.. next weekend i got to try the pig candy B)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Cory430Cory430 Posts: 1,072
    HOLY FREAKING CRAP!...those twice baked, pulled pork taters look good!

    Cory
  • BENTEBENTE Posts: 8,337
    thanks they were i think it is time to do them again

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • BrocBroc Posts: 1,398
    My "rememory" says he was talking about the texture... but I haven't been able to tell much difference.

    ~ Broc
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