I need some ideas on how to cook baked potatoes on my Weber please.
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Baked Potatoes
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Baked Potatoes
https://www.google.com/amp/www.foodn...es-3190731.amp
Hasselback seems to be more how the potato is cut than a recipe per se.
Whatever it is, I can definitely get on board with it as the possibilities of toppings is endless
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Originally posted by Fender60 View PostOK, I will play this game, what is a Hassleback?
I usually rub them up with EVOO (extra virgin olive oil), slice them up as described in the link, sprinkle some sea salt on top & put some butter or cheese inside the slices. Throw them on the grill indirect before you throw on whatever else you're cooking if grilling or later if smoking. Once they're done you can top them off with whatever makes you happy - sour cream, chili, more cheese... Whatever. Here's a pic of some I cooked up with a nice pork roast...
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Not to mention the occasional campfire
My --->
Paul
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During the summer time when our herbs are growing strong I like to cut a wedge out of the spuds and add in a sage leaf or two...Some butter can be added but it's not necessary...Replace the wedge, wrap em in foil and grill em indirect till done...You can even put them under the cooking grates to bake while the other foods are cooking above...
Oh yeah...Throw away the sage leaves when it's time to eat...They done their job alreadyCraig
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Another idea...Not exactly baked...Cut taters into wedges like thick steak fries...Olive oil em and S&P...roast em around the vortex along with the protein of choice...They can be dressed when done or eaten straight up...Hell I've seen times when they got eaten before they made it in the houseCraig
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Originally posted by SMOKE FREAK View PostAnother idea...Not exactly baked...Cut taters into wedges like thick steak fries...Olive oil em and S&P...roast em around the vortex along with the protein of choice...They can be dressed when done or eaten straight up...Hell I've seen times when they got eaten before they made it in the house
Well, the person tending the grill should be rewarded for their duties so samples must be taken.
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Another fan of the hassleback
Here's a trick/helpful tip.
When you are slicing the potato, put it in between 2 round wooden spoon handles. That way you can't sliced all the way thru the tater and it stays together throughout.Pete
Large BGE
Char Broil Tru-Infrared Commercial series
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