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Pellet Grills and Smokers / Re: Salvage a Dry Brisket
« Last post by pmillen on Today at 11:20:27 AM »What's your opinion on cubing it and making stew of it?
Are the skins crisp when you first half-cook them in the microwave?
I think what y'all are looking for is commonly known as an "English (or British) Jacket Potato." The "pre-nuke" is a time-saver but traditional English Jackets are done using salt and water only, entirely in an oven, and ALWAYS end up with crispy skin and fluffy interior.
Google the recipe. Or not.
My work here is done.
Interesting. Thanks for the tip.
So you mix the seasoning, olive oil, and butter in a bowl and then roll them around in it and bake them?
I wonder if restaurants use this method. Their potatoes always seem better than mine.
I do something similar, especially for baked potatoes. I put them in the MW until about halfway done. Then I coat them in butter and cover with a liberal shake of coarse Kosher salt. Then I pop them back in the over right before I head out to grill the steaks. The steaks and the taters are usually done right about the same time.