This week’s recipe features Bull’s Stainless Steel Potato Rack, the perfect grilling accessory for changing the way you barbeque for the holiday season. Imagine biting into a perfectly cooked baked potato, fluffy on the inside, and crispy skin on the outside. Add another dimension of flavor by using Bull’s Stainless Gas Grill V-Shape Smoker Box, and the infusion of wood smoke takes this baked potato bar to the next level!
Bull’s Stainless Steel Potato Rack accommodates four large baking potatoes or sweet potatoes. The metal tabs that pierce into the middle of the potato will cook them faster by transmitting the indirect heat into the center of each potato. Change it up this Thanksgiving dinner, and give yourself a break from slaving away over the traditional mashed potatoes. A simple scrub of the skin to clean, season with olive oil or butter and salt, and you are ready to go! Try adding Bull’s Dry Rubs to the potato skin before you cook for an additional kick in flavor.
The prep for the grill is simple. Turn on the two outside burners of the grill to medium-high heat, leaving the two burners in the center off for indirect grilling. Allow the grill to preheat prior to adding the potatoes, and it is ready to go! If you decide to add presoaked wood chips using the smoker box, place the v-shaped box next to one of the lit burners so that the wood chips can get hot and start smoking while preheating the grill. Arranging the potato rack in the center of the grill, away from the two outside burners, allows the potatoes to cook to perfection using indirect heat.
Chef’s Tip: Try picking out 4 potatoes/sweet potatoes uniform in size to ensure even cooking.
- 4 large baking potatoes, rinsed and skins scrubbed clean
- 2 tablespoons olive
- 2 teaspoons kosher salt
- *toppings for baked potato bar based on preference: chopped cooked bacon, shredded cheese, sour cream, diced tomatoes, butter, chives, etc.
- Wash and scrub potato skins well.
- Prepare grill for indirect grilling, read above for further explanation.
- Prepare grill for Bull's V Shape Smoker Box. Click here to review tips for lighting and using the smoker box. * optional
- Pierce each potato onto the rack and season with olive oil and salt.
- Place rack in the center of the grill for indirect cooking and cover grill lid.
- Organize your potato bar as they are cooking.
- At the 45 minute mark, check the potatoes. To check for doneness, squeeze the potatoes, and if the are soft, they are ready to go. May take up to one hour depending on size of potato.
- Carefully remove the potatoes from the rack using your Bull Pit Mitt. Cut them in half lengthwise, allowing the hot steam to escape. Enjoy with your preference of potato bar toppings.
♥ Chef Amy