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Subject: potatoes on the grill
Newsgroups: rec.food.cooking

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From: lt-lu[at]students.uiuc.edu (lawrence ta-wei lu)
Date: 8 Jun 1997 17:38:12 GMT
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Hi,

I was wondering about making baked potatoes on the grill.
I usually just wrap it up in aluminum foil and stick it on the 
grill, but someone suggest I wrap it up and throw it in with
the coals.  Does this work well?

Thanks
-Larry

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From: Lynn Nelson <lynnn[at]erols.com>
Date: Sun, 08 Jun 1997 15:56:20 -0400
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These are not baked potatoes, but they are a great way to cook potatoes
on the grill (and they're fast!).

Wash, but don't peel some large red skinned potatoes.  Microwave until
partially cooked.  Slice in 3/4" slices, spray both sides with vegetable
spray and cook on the grill, turning, until nicely grilled on the
outside.  Brush with melted butter, salt them and serve.
			
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From: cogman[at]cyberenet.net (Friend )
Date: 8 Jun 1997 21:35:00 GMT
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lawrence ta-wei lu wrote:
: someone suggest I wrap it up and throw it in with
: the coals.

Yes. This works very very well. Baking potatoes in the coals works even
better when the coals completely cover the potato. You keep the stud
in the coals for about 45 minutes, assuming a medium sized potato and make
sure you double wrap the potato and pierce it a few times with a fork.

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From: Brewer <brewer[at]cybertime.net>
Date: 08 Jun 97 15:50:26 -800
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We take red potatoes slit them open a little and add some butter. Then
we wrap them in foil and put them in the coals to cook. They are really
good. Oh you have to be sure and turn them every so often.

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From: Mike Krzywicki <krzymike[at]nfinity.com>
Date: Tue, 10 Jun 1997 00:12:16 -0500
--------
 I have a better tasting way to cook potatoes on the grill.
    - Start by slicing potatoes in pieces about 3/8" thick and 1-1/2"
diameter
      (washed/unpeeled)
    - Take two pieces of foil about 12" square and place one on surface
- spread
       softened buter or margarine on the foil to about two inches from
edges.  I use
       about 2 tsbsp.
    - Spread about 15-20 pieces of sliced potatoes on the foil.
    - Season with onion flakes, garlic powder and parsley to taste.  I
use about
       1 tsp onion flakes, 1 tsp garlic powder and 1 tsp parsley.
    - Spread another 2 - 3 tbsp butter or margarine on the second foil
sheet and place
       over the top of the potatoes and seal both foil sheets together
tightly and place
       on grill.
    - Cook for 10 minutes on high setting and turn 3 times after 10
minutes each.
    - To Serve, I just unseal the foil edges and eat from the foil.
    ***Tip: if the potatoes stick, reduce cook time on each side before
turning or
                 increase the amount of butter or margarine used.  If
you cook it right,
                 you will have the best testing fried potatoes without
the frying pan.
**Believe me, these are good.  Whenever I make them, my kids love them.

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From: Jim Kennedy <jimk[at]bytemaster.com>
Date: Sun, 08 Jun 1997 20:15:13 -0400
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This is a perfectly good way to make potatoes. It also works great with
Vidalia onions. Just make sure you turn them occasionally so the insides
don't get charred along with the skin.

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From: Edwin Pawlowski <esp[at]snet.net>
Date: 9 Jun 1997 03:23:04 GMT
--------
Yes, makes great potatoes.  turn them a few times and you will have nice
crispy skins.  This is the only time you can put a potato in foil.  If you
are doing them on top of the grill, forget the foil and you will get better
results. 

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From: hartmans[at]ix.netcom.com (Kay Hartman)
Date: 9 Jun 1997 13:32:03 GMT
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lawrence ta-wei lu writes: 
>someone suggest I wrap it up and throw it in with
>the coals.  Does this work well?

Yes.

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From: Richard Cody <richcod[at]worldnet.att.net>
Date: 9 Jun 1997 16:03:16 GMT
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TAKE YOUR POTATOES AND QUARTER THEM AND PUT THEM ON A SCEWER

OR TAKE A LARGE NEW NAIL EXTEA LONG AND WASHED AND PUT THROUGH THE POTATO
LENGITH WISE AND GRILL

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From: moosemeat[at]halcyon.com (moosemeat)
Date: Mon, 9 Jun 1997 10:06:14 LOCAL
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When you bake a potato in an oven or on a charcoal grill or, for that 
matter, in a microwave oven all you are doing is heating the potato.
When the interior of the potato has been heated enough it is done so who cares 
where you heated it?  A foil wra;ped potato isn't going to taste a damn bit 
different regardless of where its baked. 

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From: TJ <stingh[at]nwlink.com>
Date: Mon, 09 Jun 1997 18:33:35 +0100
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moosemeat wrote:
> A foil wra;ped potato isn't going to taste a damn bit
> different regardless of where its baked.

Grump grump grump. Some people cook outdoors because they are camping,
or because the kitchen is hotter than hell, and why crank up the
airconditioner just to turn on the oven when you have coals going
already. Not all of us live in the temperate Pacific Northwest.
Hummmm, Moosie. Surely you have that animal desire to cook over flame
and coal.

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From: Edwin Pawlowski <esp[at]snet.net>
Date: 11 Jun 1997 01:59:23 GMT
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> A foil wra;ped potato isn't going to taste a damn bit
> different regardless of where its baked.

Poppycock!!!  You have no sense of taste or texture.

A foil wrapped potato has a different texture than a proper baked potato in
an oven.  A microwaved potato is cooked, not baked.  It has a different
texture of the meat and the skin is not crispy like baked.  

Using your analogy, scrambled, fried, poached and hard boiled eggs are all
the same because they are all cooked eggs. 

Jeez,
Ed

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From: ctyankee[at]mail.snet.net (Ceil Wallace)
Date: Fri, 13 Jun 1997 21:08:43 GMT
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>someone suggest I wrap it up and throw it in with
>the coals.

Before you wrap those spuds, coat with salad oil, and sprinkle
liberally with salt.  Double wrap with foil and put directly onto hot
coals.  Depending on size, we do 45 minutes, then flip and do 45
minutes on other side.

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From: pilgrim[at]sirius.com (Pilgrim)
Date: Sun, 15 Jun 1997 08:42:31 -0700
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One different concept:  We parboil large red or Yukon gold potatoes, slice
them about 1/2 inch thick, season them with salt, pepper, minced garlic,
parsley and olive oil, THEN grill them in a grill pan or over the coals
long enough to harden up the surface and add flavor.

We never cook enough!


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