Grilled/BBQ: prep for a "baked" (bbq) potato?
Subject: prep for a "baked" (bbq) potato?
Newsgroups: rec.food.cooking
From: Doug Mitchell (jmjm at sprint.ca)
Date: Fri, 31 Aug 2001 07:28:42 -0400
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Dear Group,
To "bake" potatoes on a gas grill does one do
any seasoning of the skin?
any oil on the outside?
put it in foil?
How long and for what temp is appropriate?
thanks for the advice,
Doug
From: readandpost (readandpostNOT at yahoo.com)
Date: Fri, 31 Aug 2001 12:29:33 GMT
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we put the potatoes on a shelf in our grill, without prep to skin, other than a good bath!
if the meat we are cooking will be quick, we pre-cook the potatoes in the micro for 10 minutes on HIGH and then pop them on the grill to "crisp" the skins!
From: Grandma (krmwb at earthlink.com)
Date: Fri, 31 Aug 2001 21:25:00 GMT
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My family likes potatoes on the grill this way: Cut into chunks (skins on) and pile onto a double sheet of heavy duty foil. Sprinkle liberally with Italian salad dressing. Seal foil to form a packet and cook on the grill for an hour or so, turning packet now and then so it cooks on all sides. Not baked I know, but I wouldn't want to have to answer for turning out grilled potatoes any other way :)
From: greykits at aol.com (karlie)
Date: 31 Aug 2001 22:10:25 GMT
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I like to do them the girl scout way, cut up with lots of onions, oil or butter, salt and pepper, then sealed in foil. Or, take a potato and cut it in half the long way, season, put in a bay leaf, put back together and secure with a string.
Some of the best potatoes I've had grilled (actually no grill, just a campfire) were when you just put them on the coals, let them bake till the outside was all black. The insides were good. We were kids, it was an autumn campfire thing with us.
From: Michael (dog3 at mindspring.com)
Date: Fri, 31 Aug 2001 21:26:26 -0700
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karlie wrote:
> Some of the best potatoes I've had grilled (actually no grill, just a campfire)
> were when you just put them on the coals, let them bake till the outside was
> all black. The insides were good. We were kids, it was an autumn campfire
> thing with us.
I've done something similar on the grill and I've also done it in the oven. I usually use salt, pepper, onions and olive oil and I lay fresh Rosemary on top of it all, wrap it up and bake it.
From: stan at temple.edu
Date: 1 Sep 2001 00:36:13 GMT
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Grandma wrote:
> My family likes potatoes on the grill this way: Cut into chunks (skins on)
> and pile onto a double sheet of heavy duty foil. Sprinkle liberally with
> Italian salad dressing. Seal foil to form a packet and cook on the grill
> for an hour or so, turning packet now and then so it cooks on all sides.
> Not baked I know, but I wouldn't want to have to answer for turning out
> grilled potatoes any other way :)
So how is this any better than using your oven to cook the potatoes? Other than avoiding having to turn on the oven, the wrapping tightly in double layers of foil would negate the benefit that a barbecue would provide.
From: aquari at aol.comNOJUNK (Aquari)
Date: 31 Aug 2001 12:35:35 GMT
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Others will have more info for you; however I did this the other day halving the potato when washed and then oiling it. Put on grill to side of meat...it took less time than I thought it would and it was really very good. I seasoned it after grilling.
From: stan at temple.edu
Date: 31 Aug 2001 15:27:33 GMT
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Doug Mitchell wrote:
> To "bake" potatoes on a gas grill does one do
> any seasoning of the skin?
> any oil on the outside?
> put it in foil?
Its entirely up to you. Whatever you like is fine. I do find, however, that in a hot fire, the skin of potatoes burns rather easily so I wrap them in two layers of foil and pierce the foil several times with a knife in order to let out the steam.
I then cover the potato directly under a pile of hot coals and just let it sit for 45 minutes for a medium or large size potato. This results in a potato with a nice crispy skin and a soft interior.
If you want to oil the skin first and/or cover it with course salt, by all means, feel free to do it if you think you'll enjoy the result.
From: Michael (dog3 at mindspring.com)
Date: Fri, 31 Aug 2001 14:47:13 -0700
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Doug Mitchell wrote:
> To "bake" potatoes on a gas grill does one do
> any seasoning of the skin?
> any oil on the outside?
> put it in foil?
> How long and for what temp is appropriate?
Hi Doug, I think it's more a matter of preference than technique. Depending on the time the meat takes to cook determines what I do with mine. I use the rack on the grill for potatoes. I scrub the potato first. If the potatoes are going to be on the grill for awhile I'll use oil on the skin to keep it from getting too crisp. I like a crisp skin but not burnt crisp. If I'm using oil, if the mood strikes, I'll rub the skin with some coarse Kosher or sea salt but not always. Sometimes I just plop 'em on the rack and let 'em cook.