Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Infrared Grills => Topic started by: Savannahsmoker on March 14, 2014, 10:41:55 AM
-
Need some advice please.
It been three or four years since I had a TBE and now that I have gone full circle back to a Big Easy there is some relearning.
For instance I forgot how long to bake potatoes in it.
Y'all Big Easy uses please provide me some info and thanks in advance.
-
(http://i854.photobucket.com/albums/ab105/papa_peter/SRG/ThighsSpuds10242011/ThighsSpuds2.jpg)
I don't have a big easy but I do own an SRG.
I scrub my spuds, dry them, rub them with EVOO, and season with salt/pepper or your favorite spices to taste. Lid open on high for about 1¼ to 1½ hours till the IT reaches 210ºF.
-
My experience is around 1 hour to 1 1/2 hours depending on the size of the taters.
I normally put them in about 20 minutes before adding my chicken. Then they were usually finished right around the same time as the chicken.
-
Those look real good Pete.
-
Those look real good Pete.
Spuds done in the Big Easy and/or the SRG are the BEST!! Learned how to do them this way from the Bradley Forum years ago and now it's the only way that I bake potatoes :) ;) 8)
-
Thanks all and I will plan for one and half hours and look for a internal temp of 210.
-
Not only are the spuds good, I roast several other vegetables in my BEESR while I'm grilling meats on the Weber. ;)
-
I normally only do two at a time on a shelf near the top of TBE. It takes around an hour and I cook until I can stick a bamboo skewer in them and it goes in and out easily and cleanly. I have never checked the temp. Then I wrap them in foil and cook my steaks or whatever. My wife does not want a baked potato cooked any way but in TBE now.
-
Like most every one else said I cook to 210 degrees using my racing green Super-Fast Thermapen ;D