Baked Potato

Unknown · January 2006

Do these do well in the egg? If yes, I have the usual questions; what dome temp, how long and what is the grid setup? Can I do the same as an oven, 1 hr at 350 degrees indirect heat, in tin foil?[p]My wife has always liked the taste of baked potatoes from restaurants. I'd like to try and match it.[p]Thanks,
howard

RhumAndJerk · January 2006

Howard,
Absolutely, baked potatoes are awesome in the Egg. Go with indirect with the same time and temp as you would in the kitchen. Except, skip the tin foil. Let those potatoes pick up all of the wonderful smoke flavor. The purpose of putting foil on potatoes is to keep them moist while cooking. In the egg we do not that problem.[p]For a suggestion, if you only have one egg, start the potatoes about 1.5 hours before you want to eat. Then when they are done put them on a plate and just set them in your microwave while you fire up the egg to grill the steaks. When the steaks are done, your potatoes will still be hot.[p]Hope this helps,
RhumAndJerk[p]

Unknown · January 2006

Howard,
They do great!! Time and temp should be about the same as what works in your oven if you're going indirect. I do mine on a raised grill and have done them with foil and without. I think I prefer without because the skin picks up some of that smokey flavor.

fishlessman · January 2006

Howard,
maybe not the heathiest way to bake a potato, but i dont eat them often. smear the outside with lard and coat with some salt, lots of salt and then bake as you would indirect. very tasty

BlueSmoke · January 2006

Howard,
Rhum has some good technique. I also like to wash the taters and dry them. Rub them with lard, season with salt and pepper and wrap them in foil. Put them right down on the coals, so that one side rests against the body of the cooker. After half an hour, turn them top for bottom. Thirty minutes later (one hour total) pull them out and serve.[p]Ken

Smokin Bob · January 2006

Howard,[p]The first thing I do if baked poatoes are in the evening mix is get the fire up and stable at 350 degrees. Give the potatoes a little olive oil and then some S&P. Wrap em in foil and let them cook for 60-90 minutes while I work to prepare the remainder of the meal or anything else I need to get done...[p]B o B

tach18k · January 2006

Howard,
the way I always had great results and I baked many taters working in dinner houses, the oven was set to 400, cleaned the tater and put in the oven, we never ever poked it. there was always a story of how they explode, well thats from the steam that accumlates in the tater, but thats what cooks it. So we never poke it with holes as thats lets out the steam and moisture. I good sized potatoe, about the size of a large mans fist is about 75 minutes

RRP · January 2006

<p />Howard,
you've already gotten the cooking instructions but here's something kinda unique in my toy box that I always use with eggcellent results. It appears to be a common 16 penny (3 1/2") box nail except it is made from aluminum. I paid about a buck for a card of 6 of them at a local mom & pop store. The metal distributes the heat quite well.

Kelly Keefe · January 2006

RRP,
Is this a Missouri thing or what? I have the same trick in my toolbox Ron![p]Kelly

RRP · January 2006

Kelly Keefe, LOL - could be at least a central states thing! My aunt and uncle used to sell them in their hardware store in Iowa and I bought mine here in Illinois and you have yours from Missouri. WOW there must be a tri-state connection there somehow!

stike · January 2006

RRP,
we use them out east to hold thick boards onto other thick boards.

RhumAndJerk · January 2006

RRP,
I have used these nails for years. In fact, I inherited my grandfathers' aluminum nails.[p]I may have to revoke your license now that you have revealed a trade secret. I will submit the matter to the board for further action if any is required. [p]Cat’s out of the bag now,
RhumAndJerk

RRP · January 2006

RhumAndJerk,
well I'll take my punishment like a man - cauz actually I'm happy. When I posted about these three or four years ago I was same as called a liar so I'm glad to hear I'm not the only one who has them and uses them! One thing we do know is these things get H O T !!!!!

mad max beyond eggdome · January 2006

fishlessman,
i rub em with a little oil (vegetable or olive is fine) and then give them a roll in kosher salt. ..effect is similar to the 'jacketed' potato you get at outback steakhouse. .. good stuff. . ..[p]

YB · January 2006

RRP,
Here is a site that has them.
Larry
[ul][li]Potato Nails[/ul]

The Naked Whiz · January 2006

RRP,
Another nailer here, too! Third generation! However, I don't nail them in the Egg for some reason.[p]TNW

Car Wash Mike · January 2006

<p />Howard,
I usually foil but don't think I will next time. Twice Baked.

The Naked Whiz · January 2006

Car Wash Mike,
My dad always liked to point out to restaurants that wrapping a potato in foil isn't baking it, it is steaming it. The skin comes out soft instead of crisp. I never foil and love the way the skin comes out in the Egg. 400 degrees, on a pizza stone, raised, with some oil, kosher salt and freshly ground pepper. Yummmm.[p]TNW

Sandbagger · January 2006

tach18k, I had one explode about 6 months ago. I forgot to poke them. It took me about 15 minutes to clean up the oven and floor. Man, was I PO'd......that dang oven was hot. tom

Car Wash Mike · January 2006

The Naked Whiz,
One of my favorite restaurants actually throws them in the deep fryer for a couple minutes after baking. Then rolls them in kosher salt.[p]Mike

Sandbagger · January 2006

RRP, next time at your local lumber yard, check out the gutter section. There you should find 6 inch gutter nails, that I believe, are aluminum. Ask to be safe. [p]Maybe I'll make some out of 3/16 inch stainless. [p]Tom

Unknown · January 2006

The best baked potato I ever had was at a place in Jonesboro, TN that did rosin baked potatos. They had a big vat of hot pine rosin. WOuld wrap the potatos in brown paper then throw them in the rosin. Awesome. I've never seen that anywhere else.

ccrider.disabled · January 2006

AUAtty,
My Dad had a pitch pot that he used to cook his potatoes in back in the 50's. I still have the pot but not the base that he put charcoal in but I have the egg. I haven't thought about that in a long time. If I can figuire out where to get the pitch (resin) I might have to give it a go. Thanks for bringing back some memories.

Dimple's Mom · January 2006

RRP,[p]Another nifty thing to do to potatoes is to rub them with a little olive oil and sprinkle salt on them.[p]Gwen

Dimple's Mom · January 2006

Sandbagger,[p]I've had them explode too. Big mess![p]Gwen

badbruce · January 2006

Hi Howard,
I oil & usually roast B reds (small) for 30 minutes or so @ about 300 direct but not right over the hot coals. I put 'em around the perimeter of the grill & turn 'em once or twice.
Best taters I've ever had.
Cheers,
bruce

tach18k · January 2006

dimplesmom,
Out of hundreds never a one.

BigT · January 2006

ccrider,[p]Cracker Barrel used to serve rosin baked potatoes, then quit (I'm guessing some idjit ate the paper and sued).[p]Big T

Unknown · January 2006

ccrider,
Well. here's a recipe and even a source (assuming its still good). I must say, I'm tempted to try it!
[ul][li]Rosin baked potato[/ul]

Spring Chicken · January 2006

Howard,
I guess I'm the only one that does this but I wash mine, poke 'em with a knife and stick them in the microwave for a few minutes (depending upon how many). Then I oil them good with olive oil, sprinkle on some kosher salt, wrap in foil and stick on the outside rim of the grill to remain while everything else cooks. They usually come off about the time everything else is done. Best we've had so far.[p]Spring "Tater Tot" Chicken
Spring Texas USA

Baked Potato

Comments

Categories