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If you haven't done your baked potatoes on the egg.....

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  • TN_Egger
    TN_Egger Posts: 1,120
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    thetrim said:
    Hasselbacks are nice on the egg too!

    Signal Mountain, TN
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  • Plutonium
    Plutonium Posts: 230
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    Nice, I'll have to give these a shot. Smoked twice baked could be interesting as well!
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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  • saluki2007
    saluki2007 Posts: 6,354
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    Plutonium said:
    Nice, I'll have to give these a shot. Smoked twice baked could be interesting as well!
    Gotta be careful with that. Can get overly smokey in my experience. 
    Large and Small BGE
    Central, IL

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  • Teefus
    Teefus Posts: 1,208
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    Redskins on the Egg are good too. Roast them with a little apple or pecan. For a real treat, use them to make home fries for breakfast the next day.
    Michiana, South of the border.
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  • SonVolt
    SonVolt Posts: 3,314
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    Put small potatoes in the drip pan underneath whatever fatty meat you're cooking. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • JMCXL
    JMCXL Posts: 1,524
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    Thanks for the heads up on this one. Would have never thought of cooking them.

    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • danv23
    danv23 Posts: 953
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    JMCXL said:
    Thanks for the heads up on this one. Would have never thought of cooking them.

    You are most welcome!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Botch
    Botch Posts: 15,471
    edited June 2018
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    "I'm at home, gettin hammered while
    She's out gettin nailed!"  
     
    That's gonna be stuck in my head awhile...  :triumph:
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • danv23
    danv23 Posts: 953
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    dmchicago said:
    Just put a tater on the egg. First timer.
    How did you like it?

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • thetrim
    thetrim Posts: 11,357
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    Did some Haseelbacks
    tonight. 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • danv23
    danv23 Posts: 953
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    I did the olive oil and pink Himalayan salt with oak smoke. Game changer. No question the innards were fluffier than without. THANKS!!!!!! 

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • dmchicago
    dmchicago Posts: 4,516
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    danv23 said:
    dmchicago said:
    Just put a tater on the egg. First timer.
    How did you like it?
    loved it!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • SandyHookEgger
    SandyHookEgger Posts: 449
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    Teefus said:
    Redskins on the Egg are good too. Roast them with a little apple or pecan. For a real treat, use them to make home fries for breakfast the next day.
    Redskins get roasted frequently in the fall.
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,653
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    Insomnia in action right here.....
    @BGEChicago recent post included baked potatoes and reminded me of this old thread. I did buy those Weber potato nails.  And I did in fact use them.  They are worthless IMO.  Perhaps the potatoes cook about 5 minutes faster, but who cares about that on an hour cook?  And they leave this weird discoloration where they pierce the potato. FWIW,  I’m officially not nailing anymore potatoes.


    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • RRP
    RRP Posts: 25,888
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    thetrim said:
    Any one use a nail? 
    I do! 
    Re-gasketing America one yard at a time.
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  • Botch
    Botch Posts: 15,471
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    I've always wondered why a leave-in-place temperature probe doesn't conduct heat to the tip from outside the protein, the way a potato nail supposedly does...
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Woodchunk
    Woodchunk Posts: 911
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    I poke holes with a ice pick and coat with garlic oil, garlic powder, coarse salt and pepper
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  • danv23
    danv23 Posts: 953
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    Woodchunk said:
    I poke holes with a ice pick and coat with garlic oil, garlic powder, coarse salt and pepper
    Amen brother.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • BGEChicago
    BGEChicago Posts: 574
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    mEGG_My_Day said:
    Insomnia in action right here.....
    @BGEChicago recent post included baked potatoes and reminded me of this old thread. I did buy those Weber potato nails.  And I did in fact use them.  They are worthless IMO.  Perhaps the potatoes cook about 5 minutes faster, but who cares about that on an hour cook?  And they leave this weird discoloration where they pierce the potato. FWIW,  I’m officially not nailing anymore potatoes.


    Yes sir, I'm not buying the nail hype, I mostly agree with and trust "Meathead" Goldwyn, in this article he busts the spike theory:
    https://amazingribs.com/bbq-grilling-technique-and-science/more-cooking-science-and-mythbusting/mythbusting-potato-nail

     I'm old school on almost everything, I like coffee to taste like coffee, I like my meat from the butcher and don't get me started on the length of my sons hair! In fact, at my favorite restaurant, I'm the youngest by about 40 years, seriously though, if your in the Chicagoland area this place will make you happy!!!  https://tomssteakhouse.com/ They pour a mean drink and you have to scream at the waitresses because the youngest one is 70 years old... again, old school!

    Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL
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