simple cook

2Fategghead · November 2009

Cindy and I had a bite to eat tonight.

This was one of those nearly five pound birds that don't get hormone shots and live on a certain diet and cost twice as much as anything else.

I do this same cook all the time. I stabilized at 350*-400* indirect.

In goes the potato's.

Twenty minutes later in goes the leg quarters skin down.

Twenty minutes later I flip the leg quarters and put the top half of the bird in skin side down.

Twenty minutes later I flip the top half of the bird and put the ET-73 meat probe in the breast.

When the Maverick has 170* on the meat probe I lift the dome lid and check the breast and the leg quarters with the thermapen.

I had 175* breast and 200* on the leg quarters. All was cooked done and juicy and tender. yum yum! :P

Warning baking potato's using this method will give you hot fluffy potato's. You should use plenty of butter and s&p! :P

(This picture was from a differnt cook 10 days ago)

WWSis · November 2009

Okay, I give. What are those cool tater gadgets? It looks like they are connected to a ring of sorts that sits on your grid? I like the space savings...

2Fategghead · November 2009

Julia,

I had this food grade stainless steel ring made up to bake potato's over the food that I am grilling. It is a quarter inch stainless steel skewers times six all removable and it cooks the potato from the inside as well as the outside. I don't think of it as some kind of miracle gadget I just thought it up and had it made so I use it and it works fine! It also frees up space on the food grate. I can also use it to raise my food grate. I can actually have the ci grate and then the ring and then the other food grate ect...Tim

Thanks for asking

RRP · November 2009

that potato holder is a cool idea! It beats the 3.5" aluminum nails I use. You must have a talented friend to fabricate that for you!

WWSis · November 2009

What a great accessory! I might have to mcgiver me one of those! Thanks for the description and pics! :cheer:

Boss Hogg · November 2009

Tim, I thought your potatoes were levitating! I like the 20 minute cook thing. I'm forever forgetting how many minutes things have been on the grill-may have something to do with the beer. 20 min. increments for chicken should make things a little easier to remember. :P
Brian

2Fategghead · November 2009

Thank you all! I did go to a welder who works for a living at home in his shop in his back yard. I took him my BGE and I give him my ideas and we ordered the 304 food grade stainless steel and he worked by the hour plus the steel. I paid about $140. and had to polish it out myself afterwards. I figure the polishing and buffing was worth about the same money. You see it was costly and I hope to use it a very long time. I have more ideas for this potato ring. Tim

Here is what it looked like after I paid the man.

I also changed the length and the bend of the skewers.

I cut some notches in it for the probe wires to go through depending on the application.

2Fategghead · November 2009

Boss Hogg, There is more heat up in the dome so that helps to. I have baked some potato's on a direct setup with a broken pampered chef pizza stone it works great at say 500* for an hour (it makes the fluffiest potato) then I pull the potato's and pull the steaks out of the hot tub and on the searing grate and then dwell.

If you like to drink just remember to get up and pee and wash hands and add some chicken or flip something and before to long you are done and eating! :laugh: :P :woohoo: Tim

simple cook

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