2" thick steaks & murphies sns

[billhaecker]

I was wondering if anyone out there had tried slow n low steaks with a baked potato on the direct side? I've recently acquired a 22" Weber Kettle with SNS & DNG and was hoping someone had already mastered this technique and was willing to share it.

[DWCowles]

Check this out...

[billhaecker]

Oh yeah I guess my post wasn't very clear. I am looking to do both the steaks and baked potatoes at the same time on the kettle. It seems that the potatoes could go on the direct side and the steak on the indirect side until such time that the potatoes were done and the steak was ready to sear. I was hoping someone had already worked out the timing and what have you. I am pretty confident in my reverse sear ability but with the addition of the potato I'm no so confident.

[jgg85234]

Hi Bill:

I wrote this explanation up last year. Take a look. It's text, but you'll understand. If you have any questions, just ask.

https://pitmaster.amazingribs.com/forum/accessorize-your-pit/slow-n-sear/322835-my-technique-for-lighting-and-using-the-slow-n-sear

Best regards,
Jim

[billhaecker]

This is ingenious! This is exactly the kind of advice I've come to expect from you bbq gods, thank you!

[Frozen Smoke]

Not so sure about putting the potato over direct heat/coals going to burn the skin to a crisp and raw in the middle. I'd put the spud on the indirect side along with the steaks probably a half hour or so before the steaks depending on how many and how big they are.

[DWCowles]

I just nuke the hell out of the potato. 😊

[billhaecker]

Unfortunately I don't have a microwave. I know weird huh?

[Jerod Broussard]

I think the potato needs about 205 internal.