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My grilled potatoes

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    #16
    Just saw this for first time. Going to do this with cast iron on the SnS

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      #17
      I'm with you.

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        #18
        Have to try this...

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          #19
          Richard you are a great cook, chief, perfection taters.

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            #20
            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.

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            • hoovarmin
              hoovarmin commented
              Editing a comment
              Richard Chrz it's a fantastic method.

            • Angryfish
              Angryfish commented
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              Looks delicious!

            • Prof Bunky
              Prof Bunky commented
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              That's okay, we'll eat them. Send via drone please.

            #21
            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.

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              #22
              Nice lookin cook. Gave me ideas fer my camp cook this weekend. 👍

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                #23
                If you are un-happy with the size I will be glad to provide a shipping address....they look really good to me!

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                  #24
                  Those look tasty!

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                    #25
                    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?

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                    • jfmorris
                      jfmorris commented
                      Editing a comment
                      DogFaced PonySoldier 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
                      Richard Chrz commented
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                      jfmorris you certainly will not regret owning this pan. I use it so much. Especially on the kettle.

                    • jfmorris
                      jfmorris commented
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                      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.

                    #26
                    Repeat performance, this time with different size cuts of potato. Much better. Thanks for this technique Richard Chrz !

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                    • Prof Bunky
                      Prof Bunky commented
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                      Yeah, we'll eat those, too.

                    • Richard Chrz
                      Richard Chrz commented
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                      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
                      hoovarmin commented
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                      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.

                    #27
                    Looking good!

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