Salttaters & pork steaks

[Eric Aarseth]

Looks great Jim. I hadn't seen that technique before re: salting potatoes. I'm assuming they were russets? have you cooked other whole potatoes that way - such as new potatoes, etc. I noticed you had the spuds about 3 inches above the main grate - did they cook there the entire time? Did you turn them as you turned the steak? Have you tried spuds over on the meat (indirect) side or do they do better directly over the coals (elevated)?

Ok - my question quota is up. If you have time to respond, would much appreciate it. I really enjoy trying to cook the entire meal in the grill, cocktails excluded.

 

[Kim Drana]

Looks good from here!

 

[Andy Beers]

Looks great

 

[Jim Lampe]

Thanks again!

I have been doing my pork steaks on the smoker, but want to try it on the Performer. What temp
do you normally shoot for on the grill? I usually low n slow on the smoker at around 250.

250ºF sounds perfect Mike THANKS! 250ºF is the temp i strive for. Try the snake method with your fuel. Works AWESOME for low s l o w cooking

I hadn't seen that technique before re: salting potatoes. I'm assuming they were russets? have you cooked other whole potatoes that way - such as new potatoes, etc. I noticed you had the spuds about 3 inches above the main grate - did they cook there the entire time? Did you turn them as you turned the steak? Have you tried spuds over on the meat (indirect) side or do they do better directly over the coals (elevated)?
Ok - my question quota is up. If you have time to respond, would much appreciate it. I really enjoy trying to cook the entire meal in the grill, cocktails excluded.

Thank you Eric I only will sacrifice Russets to the "salt bed", haven't tried other types of spuds.
Yes, the taters were above the heat the entire cook, the temps were hovering around 225 to 250ºF. so they were not in danger of disaster. I did turn them more often than the pork. Using the Weber warming rack, it's easy to leave the taters above the low heat while the pork steaks sweat indirectly. And the potatoes were very flaky, moist and quite tasty too.

I really do appreciate all the kind comments, Thank you all

 

[Brian Dahl]

According to Saveur magazine
Salt baking is a technique often applied to fish, but it works with potatoes as well. The salt seals in steam, infusing the spuds with subtle flavor and rendering them tender, with crunchy bits of salt on the skin.

And is this what happened? Again, great lookin steaks Jim!

Oops, I need to read to the end of the thread before asking the redundant question.