My grilled potatoes

[ecowper]

Just saw this for first time. Going to do this with cast iron on the SnS

[Clawbear57]

I'm with you.

[Elton's BBQ]

Have to try this...

[randy.56]

Richard you are a great cook, chief, perfection taters.

[hoovarmin]

I finally gave this a shot and loved the results. I cut my potatoes too small though, and I'm going to give it another go today with a mix of larger and small pieces.

[hoovarmin]

Richard Chrz it's a fantastic method.

[Angryfish]

Looks delicious!

[Prof Bunky]

That's okay, we'll eat them. Send via drone please.

[Mosca]

I missed this the first time around, probably because of the holiday. It looks perfect for Mrs Mosca, because no onions (she LOVES them, can’t eat them). I’ll give it a go.

[FireMan]

Nice lookin cook. Gave me ideas fer my camp cook this weekend. 👍

[Bad Hat BBQ]

If you are un-happy with the size I will be glad to provide a shipping address....they look really good to me!

[Sweaty Paul]

Those look tasty!

[jfmorris]

Ok, I had forgotten about these. and want to give it a try this weekend. To clarify, you have the pan over direct heat, and have the lid of the kettle on during the cook, running 350 on the dome thermometer? I can either use my Lodge 12” skillet, or take the wooden handle off my 14” carbon steel wok. Which way would you recommend?

[jfmorris]

realdocBBQ I've done plenty of "pan fried" style potatoes on the griddle, easy peasy. They don't get any smoky flavor though like I think these would off the grill. I agree an hour seems long for the griddle, but not if it were in the oven inside at 350.

Richard Chrz I guess the flat bottom of the Lodge 12" may be better than the smaller flat bottom of the wok. I could spread stuff up the sides but those would be farther from the heat. I guess I need to just get that paella pan!

[Richard Chrz]

jfmorris you certainly will not regret owning this pan. I use it so much. Especially on the kettle.

[jfmorris]

Richard Chrz oh I am sure. I am already impressed with how non-stick that 12" x 13" Lodge carbon steel grill pan is, and I only used it once, with the pre-seasoning from Lodge. I'll for sure be looking at the 15" paella pan - maybe for my birthday or Christmas, haha.

[hoovarmin]

Repeat performance, this time with different size cuts of potato. Much better. Thanks for this technique Richard Chrz !

[Prof Bunky]

Yeah, we'll eat those, too.

[Richard Chrz]

Dave, I think this is a really low effort way of adding them into a cook out, they don’t require much attention. Agreed?

[hoovarmin]

Richard Chrz virtually no attention at all. I put them in and set a timer for 20 minutes, give the a stir and then another 20 minutes and done.

[LA Pork Butt]

Looking good!

[hoovarmin]

Bumping this post, because of seeing theroc 's most recent cook at SUWYC. Richard Chrz and theroc , are you placing your pan directly over the coals, or doing this indirect?

[theroc]

I defer to the master, but when I make Richard's potatoes on the grill I put them directly over the coals.

[Richard Chrz]

Direct over the coals, and spruce up the fire a bit if you can before adding butter.

[Rob Johnston]

Looks yummy!

[Richard Chrz]

We’re still enjoying the heck out of them. If I have them around, I have been adding carrots at the 30 minute mark of this cook.