I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible. The
foil traps the steam and the potatoes are steamed, not baked. The
texture inside is waxy or pudding like instead of fluffy the way I
prefer them. Baked, that is, rather than steamed.

Is there a reason Weber suggests that the potatoes be wrapped in foil?
Does anyone bake taters on the grill without a foil tomb?

Thanks,
Mike

Mike Avery wrote:


Is there a reason Weber suggests that the potatoes be wrapped in
foil? Does anyone bake taters on the grill without a foil tomb?

I don't know why they suggest that, other than some people might not
like potatoes with a smoky flavor. I do, so I roast potatoes
frequently. This is usually when I'm doing a chicken or pork roast on
the Weber kettle, where the temps will be higher than typical barbecue.

I just rub oil and salt on them, poke a few holes, and put them on the
grill near but not directly over the coals. Flip and rotate at least
once. Taste-E!




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Mike Avery" wrote in message
t...
I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible. The
foil traps the steam and the potatoes are steamed, not baked. The
texture inside is waxy or pudding like instead of fluffy the way I
prefer them. Baked, that is, rather than steamed.

Is there a reason Weber suggests that the potatoes be wrapped in foil?
Does anyone bake taters on the grill without a foil tomb?

Thanks,
Mike

I like to cut mine into 1/2 inch slices, par boil them till they're about
75% cooked. Then I coat them in oil with spices and grill them. You get a
nice grilled crispiness to the outside and tender on the inside. I've also
done what default suggested, rubbing a whole potato with oil and putting on
the grill really gives the skin a nice flavour. If I'm in a real hurry I
sometimes nuke the potato for 5 mins and then coat with oil and grill the
outside.

Mike Avery wrote:

I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible. The
foil traps the steam and the potatoes are steamed, not baked. The
texture inside is waxy or pudding like instead of fluffy the way I
prefer them. Baked, that is, rather than steamed.

Is there a reason Weber suggests that the potatoes be wrapped in foil?
Does anyone bake taters on the grill without a foil tomb?

I cut potatoes in half the long way, then slice each half into wedges, again
the long way. Then I put them in a bowl and cover with plastic wrap, leaving one
side slightly open, and nuke them in the microwave on high for 6 minutes. Then
I remove them, pour off any liquid, add some olive oil and toss them in the
bowl to coat, then toss them with some seasoning salt and then grill them
over direct heat. The kids call 'em jojos. They are a real good substitute
for fries.

Grant Erwin

On 12-May-2008, Mike Avery wrote:

I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible. The
foil traps the steam and the potatoes are steamed, not baked. The
texture inside is waxy or pudding like instead of fluffy the way I
prefer them. Baked, that is, rather than steamed.

Is there a reason Weber suggests that the potatoes be wrapped in foil?
Does anyone bake taters on the grill without a foil tomb?

Thanks,
Mike

What Default said. I also can't imagine why anyone would recommend
potatoes be foil wrapped without even an explanation of why. Sure, if
you want to steam them, then go ahead and wrap. You'll get what you
planned for. But if you want that crusty skin with a nice flaky interior,
that isn't going to work.

My favorite potato is one that has been immersed directly in glowing
coals. TFM® and I did some like that last year. They were awesome.
The ladies didn't care much for the skins, but TFM® and I ate ours.
TFM® ate all he could get his hands on.

My everyday procedure is to wrap each potato in a kitchen towel
and nuke 4 minutes on a side. The towel allows the steam to escape,
but concentrates the heat so you get a pretty even texture all the way
through the potato. The resulting texture is generally flaky and pretty
decent. The skin is a loss though. It is edible of course, but in no way
resembles a fire roasted or grilled potato.

But since this discussion has arisen once again, I think I'll expand
on my towel wrapped, nuked potatoe and see if I can do anything
to improve the skin. I wish I had an infrared burner. I'll start by
putting on over a gas burner after nuking it first. Maybe oil the
skin first. Lots of possibilities. Not holding my breath though.
--
Brick(Youth is wasted on young people)

On Mon 12 May 2008 02:50:56p, Brick told us...


On 12-May-2008, Mike Avery wrote:

I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible. The
foil traps the steam and the potatoes are steamed, not baked. The
texture inside is waxy or pudding like instead of fluffy the way I
prefer them. Baked, that is, rather than steamed.

Is there a reason Weber suggests that the potatoes be wrapped in foil?
Does anyone bake taters on the grill without a foil tomb?

Thanks,
Mike

What Default said. I also can't imagine why anyone would recommend
potatoes be foil wrapped without even an explanation of why. Sure, if
you want to steam them, then go ahead and wrap. You'll get what you
planned for. But if you want that crusty skin with a nice flaky interior,
that isn't going to work.

My favorite potato is one that has been immersed directly in glowing
coals. TFM® and I did some like that last year. They were awesome.
The ladies didn't care much for the skins, but TFM® and I ate ours.
TFM® ate all he could get his hands on.

My everyday procedure is to wrap each potato in a kitchen towel
and nuke 4 minutes on a side. The towel allows the steam to escape,
but concentrates the heat so you get a pretty even texture all the way
through the potato. The resulting texture is generally flaky and pretty
decent. The skin is a loss though. It is edible of course, but in no way
resembles a fire roasted or grilled potato.

But since this discussion has arisen once again, I think I'll expand
on my towel wrapped, nuked potatoe and see if I can do anything
to improve the skin. I wish I had an infrared burner. I'll start by
putting on over a gas burner after nuking it first. Maybe oil the
skin first. Lots of possibilities. Not holding my breath though.

Nuke them by your method, but not entirely done. Place a sheet of foil on
the upper rack of your grill and punture many holes in it. Grease the
skins and place the potatoes on the foil to finish baking.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 5hrs 25mins
-------------------------------------------
Laws expand in proportion to the
resources available for their enforcement.
-------------------------------------------

"Mike Avery" wrote in message
t...
I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible. The
foil traps the steam and the potatoes are steamed, not baked. The
texture inside is waxy or pudding like instead of fluffy the way I
prefer them. Baked, that is, rather than steamed.

Is there a reason Weber suggests that the potatoes be wrapped in foil?
Does anyone bake taters on the grill without a foil tomb?

Thanks,
Mike

Always, with indirect heat.

Kent

On Mon, 12 May 2008 13:01:04 -0500, Mike Avery
wrote:

I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible. The
foil traps the steam and the potatoes are steamed, not baked. The
texture inside is waxy or pudding like instead of fluffy the way I
prefer them. Baked, that is, rather than steamed.

Is there a reason Weber suggests that the potatoes be wrapped in foil?
Does anyone bake taters on the grill without a foil tomb?

Thanks,
Mike

I'm with Brian here. Why parboil? If your gonna do that, just boilem
and eatem.

I use a fork and poke a spud 10 times. I then toss it in kosher salt
and olive oil (no extra virgin). Indirect heat.

Fluffy, not starchy!

Yummy!

Gene (aka VegA)

Mike Avery wrote:
I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible. The
foil traps the steam and the potatoes are steamed, not baked. The
texture inside is waxy or pudding like instead of fluffy the way I
prefer them. Baked, that is, rather than steamed.

Is there a reason Weber suggests that the potatoes be wrapped in foil?
Does anyone bake taters on the grill without a foil tomb?

Me, for one, on the firebox of my NB smoker. I turn 'em once. Nice crisp
skin, fluffy inside. I've also smoked 'em when I'm Q'ing. Softer skin, nice
smokey flavor.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On May 12, 1:01*pm, Mike Avery wrote:
I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. *I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible. *The
foil traps the steam and the potatoes are steamed, not baked. *The
texture inside is waxy or pudding like instead of fluffy the way I
prefer them. *Baked, that is, rather than steamed.

Is there a reason Weber suggests that the potatoes be wrapped in foil? *
Does anyone bake taters on the grill without a foil tomb?

Thanks,
Mike

Mike, why play around with foil or low heat? Just place them over
medium heat, 6+ inches from the coals. Turn every 10 minutes until
done. No oil, nice crispy skin, very slight char, fluffy and steamy
inside. oo yeah. Serve with good extra virgin olive oil and lots of
salt. Spuds are actually very forgiving.
Weber is just ignorant.

Pierre

Pierre wrote:

Mike, why play around with foil or low heat? Just place them over
medium heat, 6+ inches from the coals. Turn every 10 minutes until
done. No oil, nice crispy skin, very slight char, fluffy and steamy
inside. oo yeah. Serve with good extra virgin olive oil and lots of
salt. Spuds are actually very forgiving.
Weber is just ignorant.

Pierre


Well, I'll chime in on the "why bother" sentiment. When I do 'em in the
oven I crank that sucker to at least 500d poke 'em with a fork and toss
'em on the grates. Nice crispy skin and flaky innerds

I figure why not the same on the grill?

I have rubbed the outside with butter, OO, and S&P but don't really see
the need. At least for us.

--
Steve

On Mon, 12 May 2008 13:01:04 -0500, Mike Avery
wrote:

I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible. The
foil traps the steam and the potatoes are steamed, not baked. The
texture inside is waxy or pudding like instead of fluffy the way I
prefer them. Baked, that is, rather than steamed.

Is there a reason Weber suggests that the potatoes be wrapped in foil?

Someone there is ignorant?

Does anyone bake taters on the grill without a foil tomb?

Unanimity so far. I can't chime in as one who bakes 'em on the
grill--I haven't really got a grill--but I sure the heck wouldn't foil
a potato. Ick.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

On 12-May-2008, Wayne Boatwright wrote:

On Mon 12 May 2008 02:50:56p, Brick told us...


On 12-May-2008, Mike Avery wrote:

I just got a new-to-me grill and realize the question is a bit off the
mark, still, we've talked grills before.

Looking at the Weber manual, they suggest if you want to cook baked
potatoes on the grill you need to wrap them in foil. I know it's a
matter of taste, but I usually find foil wrapped potatoes inedible.

snip


But since this discussion has arisen once again, I think I'll expand
on my towel wrapped, nuked potatoe and see if I can do anything
to improve the skin. I wish I had an infrared burner. I'll start by
putting on over a gas burner after nuking it first. Maybe oil the
skin first. Lots of possibilities. Not holding my breath though.

Nuke them by your method, but not entirely done. Place a sheet of foil on

the upper rack of your grill and punture many holes in it. Grease the
skins and place the potatoes on the foil to finish baking.

--
Wayne Boatwright

I think I should clarify that I nuke potatoes because it's fast. I don't
expect to achieve a properly roasted product. BTW, I don't pierce
potatoes and I've never had one explode or even split. ??? I've nuked
potatoes about once a week for a good many years; mostly russets,
but a few Yukon golds.

--
Brick(Youth is wasted on young people)

Brick wrote:
snip

I think I should clarify that I nuke potatoes because it's fast. I don't
expect to achieve a properly roasted product. BTW, I don't pierce
potatoes and I've never had one explode or even split. ??? I've nuked
potatoes about once a week for a good many years; mostly russets,
but a few Yukon golds.


Hey, whatever floats your boat. You're the one eatin' it, if you're
happy with the outcome then it's all good. ;-)

As for exploding, I think it's probably *very* rare and requires a
fairly precise set of circumstances, but it has happened. Perfect skin
with no holes, moisture content, temperature rise time, etc

I do it more out of habit than anything.

--
Steve

Steve Calvin wrote:

Brick wrote:
snip

I think I should clarify that I nuke potatoes because it's fast. I
don't expect to achieve a properly roasted product. BTW, I don't
pierce potatoes and I've never had one explode or even split. ???
I've nuked potatoes about once a week for a good many years; mostly
russets, but a few Yukon golds.


Hey, whatever floats your boat. You're the one eatin' it, if you're
happy with the outcome then it's all good. ;-)

As for exploding, I think it's probably very rare and requires a
fairly precise set of circumstances, but it has happened. Perfect
skin with no holes, moisture content, temperature rise time, etc

I had one blow up in the oven, not microwave. It made quite a mess, but
the stuff left in the potato skin was amazingly fluffy.

After that time, I always give them a few stabs with a meat fork on
each side. I would have hated to have that potato go off while I was
taking it out.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)