How to Barbecue a Baked Potato? Elevating the Humble Spud on the Grill
Barbecuing a baked potato involves pre-cooking the potato and then using the barbecue to infuse it with smoky flavor and achieve a crispy skin. The best results come from selecting the right potato type and employing the correct indirect heat grilling technique.
Introduction: The Smoked Spud Revelation
The baked potato: a comforting classic, a culinary canvas for creamy toppings, and often, an afterthought. But what if we could elevate this humble side dish to smoky, flavorful heights? Enter the barbecued baked potato. Grilling a baked potato imparts a depth of flavor that surpasses the traditional oven method, creating a crispy skin and a tender, smoky interior. It’s a simple technique that yields surprisingly delicious results, perfect for summer cookouts and cozy winter evenings alike.
Why Barbecue a Baked Potato? The Benefits Unveiled
Why should you bother grilling your baked potato instead of simply baking it? The benefits are manifold:
- Smoky Flavor: The barbecue imparts a unique smoky flavor that enhances the potato’s natural sweetness.
- Crispy Skin: Grilling creates a wonderfully crispy and slightly charred skin that adds texture and flavor.
- Efficiency: If you’re already firing up the barbecue, grilling potatoes alongside your main course is a convenient and energy-efficient way to cook your sides.
- Enhanced Presentation: A barbecued baked potato simply looks more appealing than its oven-baked counterpart.
Selecting the Right Potato: Spud Selection 101
Not all potatoes are created equal. For barbecuing, you’ll want to choose a potato that holds its shape well and has a high starch content.
- Russet Potatoes: These are the classic choice for baked potatoes. Their thick skin crisps up beautifully, and their fluffy interior absorbs smoky flavors well.
- Yukon Gold Potatoes: These offer a slightly sweeter flavor and a creamier texture. They hold their shape well on the grill.
- Avoid: Waxy potatoes like red potatoes and fingerling potatoes are not ideal, as they tend to become gummy when baked or grilled.
Preparing Your Potatoes: Primping for the Pit
Proper preparation is key to achieving barbecue potato perfection.
- Wash and Scrub: Thoroughly wash and scrub the potatoes to remove any dirt or debris.
- Pierce the Skin: Use a fork to pierce the potato several times. This allows steam to escape and prevents explosions.
- Oil and Season: Lightly coat the potatoes with olive oil or vegetable oil. Season generously with salt, pepper, and any other desired spices (garlic powder, onion powder, paprika, etc.).
The Grilling Process: Smoke Signals and Spud Sensations
The key to barbecuing a baked potato is indirect heat. You don’t want to burn the skin before the potato is cooked through.
- Pre-cooking (Highly Recommended): Bake or microwave the potatoes until they are almost fully cooked but still firm to the touch. This significantly reduces grilling time.
- Prepare the Grill: Set up your grill for indirect heat. On a charcoal grill, this means arranging the coals on one side and leaving the other side empty. On a gas grill, turn off one or more burners.
- Grill the Potatoes: Place the potatoes on the indirect heat side of the grill. Close the lid and cook for 30-45 minutes, turning occasionally, until the skin is crispy and the potato is cooked through.
- Check for Doneness: Use a fork or skewer to check for doneness. The potato should be easily pierced and feel soft inside.
Temperature Control: Managing the Heat
Maintaining the correct grill temperature is crucial. You’re aiming for a moderate temperature of around 350-400°F (175-205°C). Use a grill thermometer to monitor the temperature and adjust the vents or burner settings as needed.
Toppings and Serving: The Grand Finale
A barbecued baked potato is only as good as its toppings. Get creative and offer a variety of options:
- Classic Toppings: Butter, sour cream, shredded cheese, bacon bits, chives, salt, and pepper.
- Savory Toppings: Chili, pulled pork, brisket, salsa, guacamole, jalapenos.
- Vegetarian Options: Black beans, corn, roasted vegetables, caramelized onions, sauteed mushrooms.
Common Mistakes: Avoiding Potato Pitfalls
- Not Piercing the Skin: This can lead to explosions!
- Using Direct Heat: This will burn the skin before the potato is cooked through.
- Overcooking: This will result in a dry, mealy potato.
- Undercooking: This will result in a hard, undercooked potato.
- Skipping the Pre-cooking: This will significantly increase grilling time.
Frequently Asked Questions (FAQs)
How long does it take to barbecue a baked potato?
The grilling time depends on the size of the potato and the grill temperature. With pre-cooking, expect about 30-45 minutes on the grill. Without pre-cooking, it could take upwards of an hour or more. Always check for doneness with a fork.
What is the best temperature for barbecuing baked potatoes?
Aim for a moderate temperature of around 350-400°F (175-205°C). This ensures even cooking and prevents burning.
Can I use aluminum foil when grilling baked potatoes?
Yes, you can wrap the potatoes in aluminum foil, but it will prevent the skin from getting crispy. Foil also steams the potatoes, so it’s not ideal for achieving the desired barbecue flavor and texture.
Do I need to pre-cook the potatoes before grilling?
Pre-cooking is highly recommended as it significantly reduces grilling time and ensures the potatoes are cooked through. You can bake them in the oven or microwave them.
What’s the best way to add smoky flavor to the potatoes?
Using hardwood charcoal or adding wood chips to a gas grill is the best way to impart smoky flavor. Hickory, mesquite, or applewood chips work well with potatoes.
Can I barbecue baked potatoes on a pellet grill?
Yes! Pellet grills are perfect for barbecuing baked potatoes, as they maintain a consistent temperature and impart a smoky flavor.
What if my potatoes are burning on the outside but still hard inside?
This means the grill is too hot, or the potatoes are too close to the heat source. Move them to a cooler area of the grill or lower the temperature.
How do I keep the potatoes warm after grilling?
Wrap the potatoes in aluminum foil and place them in a cooler or warm oven (around 200°F or 95°C) to keep them warm for up to an hour.
Can I barbecue sweet potatoes instead of russet potatoes?
Yes, you can! Sweet potatoes have a different flavor and texture, but they can be delicious when barbecued. Adjust grilling time accordingly, as sweet potatoes tend to cook faster.
What are some unusual toppings I can try on my barbecued baked potatoes?
Get creative! Try toppings like blue cheese crumbles, caramelized onions and balsamic glaze, or even a dollop of pesto. The possibilities are endless.
Can I use a smoker instead of a grill?
Yes, smoking baked potatoes is a fantastic way to infuse them with even more smoky flavor. Smoke them at around 225°F (105°C) for 2-3 hours, or until tender.
How can I make sure my barbecued baked potatoes are perfectly cooked every time?
Use a thermometer to monitor the internal temperature of the potatoes. They should reach an internal temperature of around 210°F (99°C) when fully cooked.