Bob Correll
R.I.P. 3/31/2022
America's Test Kitchen, on PBS the other day, baked potatoes in the oven, in a pan, on a bed of salt, with foil over the top.
I decided to try something similar on the grill.
One on a salt bed, in foil, and another one plain to compare.
I mixed some garlic powder with the salt.
Cooked indirect, but near a basket of coals.
(over the coals for a few minutes at the start)
My pepper bacon for a topping.
The last 15 minutes of a 1.5 hour cook I uncovered the salt one and brushed evoo on the top, as per ATK's method.
Both unzipped with a fork, salt one on the left.
Butter, salt & pepper only for first taste test.
Salt one first.
Then plain.
Then with a dab of sour cream, bacon, and green onions for my lunch.
ATK's claim: Makes them moist and fluffy.
I don't know about fluffy, I didn't try to fluff it up.
But it was very moist, not at all mealy, and had a noticeably better taste than the plain one.
The skin was tender and delectable too.
Conclusion, this will be my new way to grill whole Idaho potatoes.
I like them moist, it cuts down greatly on the amount of butter and/or sour cream needed.
ATK used Kosher salt, I used sea salt, but I'm sure any salt type will do.
I could not detect the garlic powder, so it will be omitted.
For StL area members, the show is repeated on channel 9 this Saturday at 1:00 PM, and they also do smoke grilled chicken on a Weber.
Edit to add, the salt foiled spud was done before the open plain one, by about 20 or so minutes.
I decided to try something similar on the grill.
One on a salt bed, in foil, and another one plain to compare.
I mixed some garlic powder with the salt.
Cooked indirect, but near a basket of coals.
(over the coals for a few minutes at the start)
My pepper bacon for a topping.
The last 15 minutes of a 1.5 hour cook I uncovered the salt one and brushed evoo on the top, as per ATK's method.
Both unzipped with a fork, salt one on the left.
Butter, salt & pepper only for first taste test.
Salt one first.
Then plain.
Then with a dab of sour cream, bacon, and green onions for my lunch.
ATK's claim: Makes them moist and fluffy.
I don't know about fluffy, I didn't try to fluff it up.
But it was very moist, not at all mealy, and had a noticeably better taste than the plain one.
The skin was tender and delectable too.
Conclusion, this will be my new way to grill whole Idaho potatoes.
I like them moist, it cuts down greatly on the amount of butter and/or sour cream needed.
ATK used Kosher salt, I used sea salt, but I'm sure any salt type will do.
I could not detect the garlic powder, so it will be omitted.
For StL area members, the show is repeated on channel 9 this Saturday at 1:00 PM, and they also do smoke grilled chicken on a Weber.
Edit to add, the salt foiled spud was done before the open plain one, by about 20 or so minutes.
