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Subject: BAKED Potato on Gas Grill
Newsgroups: rec.food.cooking

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From: oldtimer <oldtimer[at]newsguy.com>
Date: Mon, 25 Jun 2001 09:41:44 -0400
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We recently got rid of the charcoal grill and now using a gas grill. I was
wondering if anyone here can give some tips on making some baked potatoes on
this type of grill.

Many Thanks

--Mike--

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From: Orwell[at]home.com (orwell)
Date: Mon, 25 Jun 2001 15:23:56 GMT
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>We recently got rid of the charcoal grill and now using a gas grill. I was
>wondering if anyone here can give some tips on making some baked potatoes on
>this type of grill.

First, I microwave them for about 10 minutes, then put them on the top rack 
when the steaks go on.  This finishes the cooking cycle and crisps the skin.

May not be what you're looking for, but I don't have to have the grill fired 
up for an hour ahead of time.

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From: rosie [at] readandpost <readandpostNOT[at]yahoo.com>
Date: Mon, 25 Jun 2001 15:49:34 GMT
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Orwell wrote:
> First, I microwave them for about 10 minutes, then put them on the top rack
> when the steaks go on.  This finishes the cooking cycle and crisps the skin.
>
> May not be what you're looking for, but I don't have to have the grill fired
> up for an hour ahead of time.

thats how we do it around here also!

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From: oldtimer <oldtimer[at]newsguy.com>
Date: Mon, 25 Jun 2001 13:57:03 -0400
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>thats how we do it around here also!

That's two out two.

Will try it tonight.

Thanks

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From: carolk731[at]yahoo.com (Carol)
Date: 25 Jun 2001 16:33:58 -0700
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If you want something really good. Slice your potatoe in half, score,
put a few pats of butter, some sliced onion, salt and pepper. Wrap in
foil and put on the grill. This is our favorite.

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From: penmart01[at]aol.como (Sheldon)
Date: 26 Jun 2001 00:51:21 GMT
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Carol writes:
>If you want something really good. Slice your potatoe in half, score,
>put a few pats of butter, some sliced onion, salt and pepper. Wrap in
>foil and put on the grill. This is our favorite.

Purty much what I do, but leave off the foil... or you may as well do em in a
covered pot.

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From: penmart01[at]aol.como (Sheldon)
Date: 25 Jun 2001 18:11:25 GMT
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rosie readandpost writes:
>thats how we do it around here also!

How's 'bout changing your name to quoteandpost... then I'd have an opportunity
to know what yoose all do and with/to whom... and then if I'm still interested
I could decide whether I care to know where "around here" is.

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From: Edwin Pawlowski <esp[at]snet.net>
Date: Mon, 25 Jun 2001 17:44:01 -0400
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orwell wrote:
> First, I microwave them for about 10 minutes, then put them on the top rack
> when the steaks go on.  This finishes the cooking cycle and crisps the skin.

It is a compromise, but I guess you can do worse, like MW all the way.  Put
them on before the steaks though.  You should be heating up the grill as hot
as you can get it before the steaks go on so you can use more of that time
and less of the MW for an even better result.  This gives an extra 15
minutes.

BTW, you may find you get better results grilling steaks with the cover open
for at least most of the cooking time.  Very thick steaks, say more that 1
1/2" can use some cover down time.  I grill 1" steaks in only 6 minutes so
that is not much time for a potato, even at 800 degrees.

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From: oldtimer <oldtimer[at]newsguy.com>
Date: Tue, 26 Jun 2001 08:07:34 -0400
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Hi Ed

We found that out the hard way last night. MW'd four spuds for 10 minutes
and then put them on the top shelf while we grilled the steaks (top down)
spuds were not completely done, had to MW a few more minutes.

--Mike--

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From: oldtimer <oldtimer[at]newsguy.com>
Date: Mon, 25 Jun 2001 13:56:10 -0400
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Orwell wrote:
>First, I microwave them for about 10 minutes, then put them on the top rack
>when the steaks go on.  This finishes the cooking cycle and crisps the skin.

Thanks Orwell, sure sounds like a plan.

--Mike--

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From: Ranee Mueller <raneem[at]harbornet.com>
Date: Mon, 25 Jun 2001 14:59:34 -0700
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oldtimer wrote:
> We recently got rid of the charcoal grill and now using a gas grill. I was
> wondering if anyone here can give some tips on making some baked potatoes on
> this type of grill.

   You can't.  You _can_ grill potatoes on it, though.  However, with a 
gas grill, I might nuke it a little before.  Scrub, poke holes, rub with 
butter/olive oil and salt, put on the grill, not on the hottest parts.  
Put them on first, while you prepare the rest of the food. 

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From: Bob Scott <rrscott[at]usonet.ne.jp>
Date: Tue, 26 Jun 2001 16:56:16 +0900
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Ranee Mueller wrote:
>    You can't.  You _can_ grill potatoes on it, though.

Baked potatoes on a gas grill are easy.  Wrap them in foil (butter
optional) and put them on the non-burning side for about an hour (time
depending on size of potato and how high up the gas is).

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From: Edwin Pawlowski <esp[at]snet.net>
Date: Tue, 26 Jun 2001 06:10:44 -0400
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Bob Scott wrote:
> Baked potatoes on a gas grill are easy.  Wrap them in foil (

Try them without the foil. You get a baked, not steamed  potato.

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From: Ranee Mueller <raneem[at]harbornet.com>
Date: Wed, 27 Jun 2001 08:57:00 -0700
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Bob Scott wrote:
> Baked potatoes on a gas grill are easy.  Wrap them in foil (butter
> optional) and put them on the non-burning side for about an hour (time
> depending on size of potato and how high up the gas is).

That is not a baked potato, regardless of where you cook it.  It is a 
steamed potato.  

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From: Gargoylle <gargoylle[at]postmaster.co.uk>
Date: Mon, 25 Jun 2001 18:02:22 -0500
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oldtimer wrote:
>We recently got rid of the charcoal grill and now using a gas grill. I was
>wondering if anyone here can give some tips on making some baked potatoes on
>this type of grill.

Use an over thermometer and see how hot your grill gets at different
settings. No two grills are the same. Using the microwave method as
others have mentioned, will save time, but propane is really not that
expensive, and the results of cooking on the grill are worth the
pennies is will cost. I like to pierce several times with a fork, rub
with butter, and cover with The Spice House's Bridgeport Seasoning
mix. Grill for 15 minutes wrapped in foil so the mix flavors the skin.
Then, loose the foil and go anther 45 minutes. I try for about 375-400
degrees. Perfectly crispy skin with an awesome flavor. Adjust the time
and temp to your personal taste.

You can find out the ingredients for the seasoning here, or buy it. 

http://www.thespicehouse.com/

No affiliation. Just a happy customer. I believe it's owned by one of
Penzey's nieces.

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From: penmart01[at]aol.como (Sheldon)
Date: 26 Jun 2001 00:30:43 GMT
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Gargoylle writes:
>Use an over thermometer and see how hot your grill gets at different
>settings. No two grills are the same. Using the microwave method as
>others have mentioned, will save time, but propane is really not that
>expensive, and the results of cooking on the grill are worth the
>pennies is will cost.

I don't know how much propane costs in your neigborhood but here on LI,NY it
now costs $11.00 to fill a 20# tank, which will burn about 4 hours worth at
potato baking temp. . . that's about $2.75 worth of propane to bake a few
spuds, and considering loosie baking taters cost 39 per/lb it hardly seems
worth it unless yer gonna do more'n a couple pounds worth.

I have natural gas hooked to my grill.   Natural gas costs about 1/6 the price
of propane, but still I think it's wasteful to burn an hour's worth for just a
couple of spuds.  So. I slit those bakers in half the long ways, grease and
season em up and lay em on the grates with a bunch of other veggies (eggplants,
onyuns, zukes, peppers, a couple'a three corns... whatever the garden bestows),
I might flip on a few sausages too, and they all cook up pretty much
together... near their end I toss on the burgers, poke chops, steaks, whatever
is going that day, and the whole shebang gets done in 'bout an hour, start to
finis -- hardly enough time to get a good buzz on sippin' dago red.

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From: Gargoylle <gargoylle[at]postmaster.co.uk>
Date: Tue, 26 Jun 2001 17:59:17 -0500
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Sheldon wrote:

>I don't know how much propane costs in your neigborhood but here on LI,NY it
>now costs $11.00 to fill a 20# tank,

If I go for a drive I can get it that cheap. Usually its close to
$15.00.

> which will burn about 4 hours worth at potato baking temp. . .

That would depend on the grill. Especially the size. I do most of my
cooking over wood, lump, and charcoal. My gas grill is small, and will
run a lot longer than 4 hours on a tank. It doesn't get much use any
more, but I sure like having it around.

>that's about $2.75 worth of propane to bake a few
>spuds, and considering loosie baking taters cost 39 per/lb it hardly seems
>worth it unless yer gonna do more'n a couple pounds worth.

I guess that's just a matter of personal priorities. Just because the
food was cheap, doesn't mean I have to prepare it the cheapest way.
Beans are cheap too and they take  hours of gas or electric. 

>I have natural gas hooked to my grill.

Yes I remember. It's a webber. I wish I had that option. i'd be
running that pipe in a heartbeat. 

> Natural gas costs about 1/6 the price
>of propane.

I'm surprised it's even that expensive. I'm sure you know your stats.
The convenience has to count too. What a pita it is taking  the tanks
in for filling.

>but still I think it's wasteful to burn an hour's worth for just a
>couple of spuds.

Maybe. But it's the American way. <g> I don't feel wasteful preheating
my oven in the winter and tossing the spuds in there. Or preheating
the oven  and making a loaf of bread I could buy for a few bucks. 

>So. I slit those bakers in half the long ways, grease and
>season em up and lay em on the grates with a bunch of other veggies (eggplants,
>onyuns, zukes, peppers, a couple'a three corns... whatever the garden bestows),
>I might flip on a few sausages too, and they all cook up pretty much
>together... near their end I toss on the burgers, poke chops, steaks, whatever
>is going that day, and the whole shebang gets done in 'bout an hour, start to
>finis -- 

Yup... That's a great way to grill veggies. I've got one of those wire
clamp baskets that makes it a breeze. But the OP wanted to know about
"baked" potatoes. Either way, the grill goes for "bout an hour". So I
really don't see much difference.  And either way is far better than
the microwave.  

> hardly enough time to get a good buzz on sippin' dago red.

I think you need to start drink faster, or sooner. <g>

============================

From: Edwin Pawlowski <esp[at]snet.net>
Date: Tue, 26 Jun 2001 22:42:54 -0400
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> >I don't know how much propane costs in your neigborhood but here on LI,NY it
> >now costs $11.00 to fill a 20# tank,
>
> If I go for a drive I can get it that cheap. Usually its close to
> $15.00.

Wow, at BJ's around here (CT &amp; MA) it is $7.50.  Most of the normal outlets
are $9 to $10.

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From: Gargoylle <gargoylle[at]postmaster.co.uk>
Date: Wed, 27 Jun 2001 00:30:57 -0500
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Edwin Pawlowski wrote:
>Wow, at BJ's around here (CT &amp; MA) it is $7.50.  Most of the normal outlets
>are $9 to $10.

Yup. It's expensive in Chicago. So it gasoline. It's still worth it
not heating up the kitchen in the summer. But at least we don't have
the electric bills they have in Ca. The union of the people who take
care of 50% of our power is talking about a strike. We might have
power problems soon too. <yikes!> 

Gar <wondering if the neighbors tree will burn very well?>

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Subject: Re: BAKED Potato on Gas Grill--THANKS
Newsgroups: rec.food.cooking

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From: oldtimer <oldtimer[at]newsguy.com>
Date: Wed, 27 Jun 2001 09:56:37 -0400
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Many thanks to all who responded to my question. We are now enjoying one of
the best side dishes with our steak.

--Mike--


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