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  • Baked Potatoes

    I need some ideas on how to cook baked potatoes on my Weber please.
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    USAF 1982-2008 Desert Storm Vet
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  • #2
    Hassleback baby!!!
    .

    Not to mention the occasional campfire

    My --->
    Paul

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    • #3
      Originally posted by THE ICEMAN View Post
      Hassleback baby!!!
      OK, I will play this game, what is a Hassleback?
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      USAF 1982-2008 Desert Storm Vet
      American Legion Riders
      Patriot Guard Riders

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      • #4
        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


        Sent from my iPhone using Tapatalk

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        • #5
          Originally posted by Fender60 View Post
          OK, I will play this game, what is a Hassleback?
          I suppose hasslebacks aren't a baked tater as you are used to them bhut add a different texture to the tater & can be fixed up with all kinds of toppings just like a baked tater. If you click on the link S&P provided it will give you the basics on how to prepare them bhut rather than throwing them in the oven you use the grill or smoker.

          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...
          .

          Not to mention the occasional campfire

          My --->
          Paul

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          • #6
            Just wash, put some course salt on them... indirect for a while... that is how I do them....
            Brian

            Certified Sausage & Pepper Head
            Yoder YS640
            Weber Genesis
            Weber 18.5" Kettle
            Weber Performer
            Misfit # 1899

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            • #7
              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 already
              Craig
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              • #8
                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 house
                Craig
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                • #9
                  Originally posted by SMOKE FREAK View Post
                  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 house


                  Well, the person tending the grill should be rewarded for their duties so samples must be taken.


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                  • #10
                    wash
                    rinse
                    dust with kosher salt
                    wrap in foil
                    indirect heat until they are tender about 45 mins.
                    Island of Misfit Smokers Member #92

                    How to heal the world. Love people and feed them tasty food.

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                    • #11
                      Well, now I need a potato but its too damn hot to stand outside....
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                      Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                      • #12
                        Hasslebacks with thinly sliced shallots in the slits. Wrap in foil with butter, and place around the base of the vortex. They take aboot an hour, so gauge your meat cook accordingly.


                        Drinks well with others



                        ~ P4 ~

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                        • #13
                          I'd gladly eat any of the suggestions
                          Jim

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                          • #14
                            How about this.....



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                            • #15
                              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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