Bbq Potatoes On A Wet Plank Recipes

Steps:

• Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power.
• Preheat a grill for medium heat.
• Brush the potato tops with olive oil, and season with salt and pepper to taste.
• Cook on prepared grill for 15 to 20 minutes, turning once.

Steps:

• Preheat oven to 350 degrees F.
• Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
• Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.
• Preheat grill to medium heat.
• Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
• Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
• Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
• Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

Steps:

• Slice the potatoes to the thickness of your little finger, discarding the rounded end pieces. Tip into a pan of cold salted water and bring to the boil. Simmer for 3 mins until just cooked, then drain. This can be done a day ahead.
• Rub each slice with a little oil and barbecue until golden and charred on each side. Place in a dish and sprinkle with rosemary and garlic, if using. Drizzle with a little more olive oil, season with salt and serve.

Steps:

• Warm up the grill to medium heat.
• Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

Steps:

• Scrub potato and make 4 slits almost through to bottom.
• Slice onion into 4 slices to fit into slits in potato.
• Dot with butter or margarine.
• Sprinkle with salt and pepper to taste.
• Drizzle olive oil over all.
• Wrap tightly in foil, as if to freeze.
• Place package on rack in BBq and close the lid.
• (Can also be done in the oven- 400f degrees for 1 hour or until potatoes are soft).
• In a hot BBq they should be done within an hour, depends on what else you are BBqing.
• Open packages, adjust seasoning, serve in opened foil.
• Repeat process for as many potatoes as needed

Steps:

• BBQ~ grill or oven.
• Preheat oven 400°F.
• In large bowl, combine, chili powder, honey, garlic powder, pepper and butter.
• Add potatoes; toss to coat.
• Spoon potatoes in greased 11x7-inch baking dish.
• Bake 40-50 minutes until potatoes are tender.
• BBQ--wrap and seal in foil; place on grill for about 30 minutes until tender!

Steps:

• Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl.
• Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat.
• Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.

Steps:

• Heat grill to medium heat and oil the grates with cooking spray.
• Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
• Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.

Steps:

• Wash the potatoes and standing them on their side, cut 1/4 inch "planks". In a large bowl, toss potatoes with other ingredients until all are coated evenly. Grill should be nice and hot (approx. 550 degrees farenheit). Spray grill with PAM or coat with oil (unless it is non-stick). Lay potato planks onto the grill for 15 to 20 minutes, turning every five minutes, until done. "Done" means a nice dark golden brown with grill marks evident. (A good panini maker may cook the potatoes a bit sooner.) DIG IN!

Steps:

• Preheat grill for medium heat.
• Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter. Season with salt and pepper. Fold foil around the potatoes to make a packet.
• Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn over packet halfway through cooking.

Steps:

• Preheat oven to 400 degrees.
• Cut the potatoes into wedges and place the wedges in a large bowl. Cover the potatoes with water and allow to soak for 10 minutes. Strain the potatoes and dry each wedge, then return to the bowl.
• Toss the potatoes with the vegetable oil.
• In a small bowl, combine the paprika, salt, sugar, mustard powder, chili powder, cumin, pepper, garlic, and cayenne. Whisk to mix.
• Add the seasoning mixture to the bowl and toss the potatoes to coat.
• Spread the potatoes in an even layer over a large baking sheet.
• Bake in the preheated oven for 30 minutes, turning the potatoes halfway through the cook time, until the potatoes are golden brown on each side.

Steps:

• Plank must be presoaked for a minimum of 1 hour up to 24 hours. Plank can be cedar, maple, alder or oak.
• Pierce potatoes to a allow steam to escape, and bake in microwave for 16 minutes on high.
• When cool enough to handle, cut potatoes in half lengthwise. Scoop out cooked potato, being careful not to damage the skin, which is now the filling shell.
• In a bowl mix well: scooped potato, butter or margarine, milk, cheese, cut chives or onions, garlic, bacon bits, and salt and pepper.
• Fill potato shells with this mixture.
• Now place on a wet plank in preheated BBQ. Cook for 10 to 15 minutes. Believe it or not, this can also be baked in the kitchen oven at 375°F also on a wet plank. Excellent with plank cooked salmon.

Steps:

• Scrub potatoes and slice into 1/8 inch pieces.
• Peel and cut carrots and onion.
• Place potatoes in a row in the center of a piece of foil (shiny side up).
• Add carrots, onion, margarine, salt& pepper.
• Roll the sides of the foil together like rolling up a paper bag and fold in the ends.
• Don't be afraid to squish it all together to make sure it's sealed.
• Place the package in the middle of another piece of foil, seam down, and roll it up again.
• BBQ on medium-high for 10 minutes, turn over, BBQ another 10 minutes turn again, BBQ 5 min, turn again and BBQ a final 5 minutes.
• If you're also BBQing meat, put the meat on after 20 minutes and put potatoes on the top rack of the BBQ and keep turning every few minutes until meat is cooked.

Steps:

• Place the potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter and honey. Sprinkle with the chili powder, salt, garlic powder and pepper; toss to coat. , Bake, uncovered, at 450° for 25-30 minutes or until potatoes are tender and golden brown, stirring once.