I love to BBQ!
Anything goes, it all belongs on the grill and it is a real feeling of pride when a meal turns out perfect.
I have always found I struggle with one of the things that should be simple, potatoes. This is frustrating, how hard can it be? You poke some holes in the skin, wrap it in foil and throw it on the grill. But I always end up with a burnt side, or it doesn’t get cooked like I want, or the foil tears. Well I am excited to try a new approach.
I found a comparison of various potato cooking methods to start off with from The Kitchn:
The one that made me curious is on the right, “Brined”. So I had to do some digging.
It is simple and apparently it helps cook them quickly and then some oil brushed on to finish them off.
Method #7: Brined
Rating: 10/10
The skins were dark, deliciously savory and evenly seasoned, and with a thin, ridiculously crispy texture. The interior of the spuds was the fluffiest of all the methods, and the brine seemed to permeate the insides, giving this potato the best overall flavor, as well as the best texture.
Before I wrap this up, I just discovered another potato grilling idea I need to try!
Grilled Smashed Potatoes
If you need me, I will be attempting to perfect my BBQ potato skills, Happy Grilling!
