I wanted to make some baked potatoes to go the the SMOKED GARLIC BEEF TENDERLOIN
I would be serving this day. I wanted to find and try a new recipe. It turns out I hit a homer when I found this one. Interestingly enough: This recipe was came from the Virtual Weber Bullet
website, but was written for the oven not the grill. But I am of the mind that things always taste better when grilled or smoked outside. Also I had all 3 Eggs in action today and if something finished up early I wanted the flexibility of having my oven at the ready to hold that item. Lastly I decided to add a small amount of Hickory chips to add some smoke flavor, something you can’t do in the oven.
This was a remarkably simple recipe. Cut the russet potatoes in half lengthwise, put a pat of butter on the cut side and place them cut side down on a cast iron frying pan. For the oven they have you put the pan in the oven when you start heating the oven to 350 and 45 minutes or so later you are done. I was going to let a CyberQ WiFi control the warm up and the cook. The warmup and cooking process takes longer than the 5 minutes my oven takes, so I adapted a bit. I waited until the Egg was at 225 and climbing and I added both the frying pan and the hickory wood chips at that time. I had all 3 temperature probes from the CyberQ WiFi inserted into the thickest 3 pieces of potato. When the potatoes reached 200 degrees I flipped them over to crisp up the skins. When they reached 212 degrees they were done. I had lucked out with timing: The SMOKED GARLIC BEEF TENDERLOIN
had finished, rested and was ready to slice when the potatoes were done so I kept them on the Egg for those final five minutes. They made it to the table fresh off the Egg and they were amazing. People were bouncing back and forth between trying the beef tenderloin and having more potato. The potatoes had a nice crispy skin, the cut side was buttery, slightly crispy and the inside was moist and had some of that buttery flavor too. The hint of smoke flavor from the Hickory chips was a nice added touch. When a lowly spud can compare favorably with the best (and most expensive) beef tenderloin I have ever made, that is saying something. But I would have to say this is the best baked potato I have ever made too and has made my FAVORITE RECIPES
list under VEGGIE FAVES
along with the beef tenderloin which made the BEEF FAVES
list. This was a great meal when not 1 but 2 items are the best you’ve ever had..