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BBQ potatoes?


 
T

Tom Chips

TVWBB All-Star
Ok, so I have done plenty of potatoes on the grill, rubbed with EVOO, and salt. I usualy leave them on while I have whatever meat is going.

But has anyone done the same durring a long low heat BBQ cook? I think I will try it, since its a cheap thing to do. But I was just wondering if anyone else has tried it?

Does the smokiness penetrate well? Do they dry out?

Thanks.
 
I do this all the time. I poke holes in the potatoes, throw them on the cooker for about an hr, then I wrap them in foil, and let them cook another 40 minutes to an hr or so. I usually use Yukon gold, or something similar. I tried Red potatoes, didn't care for it. The potatoes tastes soooooo good. Give it a shot.
 
Yeah, I was trying to figure out wether to foil them after a certain point, trying to avoid them getting too smokey flavored. Just wasn't sure what others results were.
 
Tom, I love crispy baked tater skin, so I forgo the foil. If your doing like 250º top grate temp, it'll take about 2 hrs (big Idaho bakers) for them to get cooked through, unless of course you have them sitting in the hot zone. I try to keep mine out of the hot zone and flip them after an hr. But put them in there if they are taking too long to finish. They come out really good. Give smoked baked taters a try sometime.
 
Thanks for the tips. Yeah, I love the way they turn out on the grill. I love the crispiness, and was just hoping to boost the good smokey flavor without drying them out.

I have three good size ones waiting for me to cook up in the next day or two.

The fun part is I'm also going to dig thru here, looking for interesting toppings, something different from what I normally do. I'm sure you or Kevin have graced us with some good ideas in the past.

Maybe something with horseradish, or something with some chili peppers.
 
I love potatos on the grill, but have never cooked them the whole time on it. I usually microwave, then oil-salt and crisp on the grill for a few.

I guess I'll could just toss them on the grill for a couple of hours.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
Maybe something with horseradish, or something with some chili peppers. </div></BLOCKQUOTE>
Asiago cheese and bacon on top of that hot steaming spud comes to my mind. Make up a batch of Chipotle mayo, with horseradish. Put a big dollip on top, and enjoy.
 
Does the horseradish clash with the chipotle? I have the chipotle on hand all the time.

And you can never go wrong with bacon!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
Does the horseradish clash with the chipotle? I have the chipotle on hand all the time.

And you can never go wrong with bacon! </div></BLOCKQUOTE>
No Tom, not at all. Link for you.
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Thank you! I'll pick some supplies up at the store tomorrow.

Top it all with some crumbled bacon, and finely minced cilantro...
 
No, but it sounds good.

I love the taste of them. I had the best sweet potatoe pie at Memphis Minnies awhile back, here in SF. I'll take a slice of that over pumpkin pie any day.
 
So when I put the russets on, I put them on the lower grate, under the two spares. They were done after I pulled the ribs for foiling.

The taste and tenderness was amazing. They soaked up all the pork goodness from the ribs. I didn't end up with crispy crust, but I liked them anyway. I have been eating slices of them plain so far.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
So when I put the russets on, I put them on the lower grate, under the two spares. They were done after I pulled the ribs for foiling.

The taste and tenderness was amazing. They soaked up all the pork goodness from the ribs. I didn't end up with crispy crust, but I liked them anyway. I have been eating slices of them plain so far. </div></BLOCKQUOTE>
Mmmm, pork fat soaked spuds. Homer would be proud Bud.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:

Mmmm, pork fat soaked spuds. Homer would be proud Bud.
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</div></BLOCKQUOTE>

Honestly one of the few times I have truely become hungry thinking about food on here, might be the brew but
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I'm adding this to my list of to-do's, sounds great. My wife loves the taters too. Thanks for the idea Tom!

Brandon
 
Guys I'm not kidding, I have eaten 2 of the 3 russets, and they are huge, just tonight since I made them, on top of a few ribs. I haven't gone to the store to pick up any fixin's for them, but I'm not sure if I'd want to now. The texture and moisture was amazing. They weren't greasy at all. I get to enjoy the deep potato flavor, with a great mild smokiness.

Good eats.
 
Oh, by the way, the downside? They aren't the prettiest looking things. The oil on the skin is a great magnet for the smoke as well. So they end up essentially black. But I'm sure these wouldn't be very special if they were up on the top rack by the meat, and not getting any of that pork goodness.

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anybody try onions or apples? I used an apple for a probe holder and I was surprised that after 8+ hours of holding a probe it actually tasted ok. I tried a follow up by peeling some, rubbing them with brown sugar and cinnamon, and lightly smoking them while my guests ate a bbq dinner. I served them with vanilla ice cream for dessert.

I'd like to try onions next and use them in a sauce. I thought they might add a nice smoke flavor.
 
A regular onion would probably turn out just as sweet as a Vidalia onion, after a long slow cook. But it sounds good, why not try it. I think any produce that sits in there for a long time is going to have a similar texture though, once all those cell walls break down.

The texture of the onions might be a bit mushy or soft, but I bet they'd be a great way to make some soup, after pureeing them, and adding other ingredients. Mmmmm smoky french onion soup.
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