Yukons


 
Tim L.

Tim L.

TVWBB Pro
I was tempted to keep the conversation going on Yukons in Glenn's topic about burgers but didn't want to hijack it. Plus, these tasty treats seem to be worthy of their own thread.

Ok, couple (maybe a few) questions....

-why are these things so expensive? We got 6 of them for like $5 or something.

-Why do Glenn's and Jims look so well shaped and symmetrical and mine look like lumps?

-I'm cooking them for the first time right now as we speak. I have quartered them, plan to "evoo" them as Jim says,then go indirect. Any other things to keep in mind for cooking?

Alright, let's see how it goes!

Thanks for the idea Jim and Glenn.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Ok, couple (maybe a few) questions....

-why are these things so expensive? We got 6 of them for like $5 or something. <span class="ev_code_GREEN">Haven't noticed them being expensive here, but haven't really paid attention. There soooo good it doesn't matter to me. </span>

-Why do Glenn's and Jims look so well shaped and symmetrical and mine look like lumps? <span class="ev_code_GREEN">Must be a regional thing?</span>

-I'm cooking them for the first time right now as we speak. I have quartered them, plan to "evoo" them as Jim says,then go indirect. Any other things to keep in mind for cooking? </div></BLOCKQUOTE><span class="ev_code_GREEN">Just keep an eye on them and use the toothpick method when they start turning the magic color. Sometimes I reverse sear sometimes not.</span>

Let us know how you like em!
 
Tim. . . i cannot answer all your questions butt i'll give ya what i got.
Yukons are available in my neck of this world all year round. Average price is about 3.50 to 4 bucks for a five pound bag... or bulk at 99 cents a pound. That is how i usually buy em.
Sale prices hit 2 bucks for a 5 lb bag.
Look for taters that are NOT green, you want to keep these taters outta the light, and as far as shape goes, well, that my friend is alllll up to MomNature.
Cookin' em is soo fricken easy. . .
Oil em with veggie oil or oo or evoo... whatever you like.
Whole: semi-indirect for 4 minutes a side (All 4 sides) then (depending on the size of the spud) 20 minutes indirect.
Halved: again, semi-indirect for 2 minutes a side then indirect for 10 to 15 minutes.
Quartered: well, you get it now.. just don't over do em... and IMO, toss the toothpick, feel em for doneness. If they're squooshy, they're done. Soft, they're pretty dang close, take em off and cover em to finish under foil.
BL (bottom line), Yukons are easy to grill and great to eet!
 
Thanks Jim, much appreciated. What I got was a 3lb bag and it was $5! Seem to be doing well, but I used some re-used charcoal and I'm not happy about that b/c the grill is smoking like a forest fire and there's soot all over my pretty potatoes. Anyways, that's another topic.

Thanks Jim. I ask too many questions, but you are very kind in answering what you can!

Thanks Jim!!!
 
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