How To Grill Baked Potatoes In 5 Easy Steps – The Broke Dad Way

grilling potatoes guide
How to grill potatoes the easy way. Grilling The Broke Dad Way.

I have shared posts for grilling the perfect steak and grilling the perfect chicken in the past.  With perfect steak or chicken I have always felt a perfect vegetable to go along with it is corn on the cob and of course a BIG PERFECTLY GRILLED BAKED POTATO.  The corn on the cob is covered in another post which you can check out here.  will be covered in a future post. The focus of today’s post is how to grill amazing baked potatoes.

The first thing that is needed are the potatoes. I have never been overly picky about where I get my potatoes unless I am growing my own.  I generally choose mine based on what the price is and if you are hand picking them the most important thing is to try to find some that are about the same relative size so they all cook the same.

Purchase enough for your dinner and a few extra as they are good reheated or even sliced and fried up for breakfast the next morning. Just remember if you only have one grill to work with and you are grilling for a larger number of people potatoes take up a good amount of room on the grill surface.  If you are lucky enough to have more than one grill dedicate one of them just for the potatoes.

Things you will need before you start:

Olive oil makes a great coating for your potatoes before you grill them.
A coating of olive oil helps the seasoning stick and keeps your potato from drying out.
  • Tin foil
  • Olive oil
  • Kosher salt
  • Pepper
  • Potatoes
  • Fork
  • Charcoal or Propane depending on your grilling style.
  • A good grilling tong or grabby thing like my kid calls it.
  • A set of Ove Gloves or clean work gloves (these will be used for shucking the corn afterwards).
    • Ove Gloves can be found by typing in ove gloves on Google or Amazon and look for this:

      oveglovesfromamazon.jpg
      Ove Gloves from As Seen On TV fame must have tools for the backyard grill. Click the Ove Gloves to purchase your own pair from Amazon.com
    • Large platter or cookie sheet.

 

Step 1 – Prepare your grill.  If you are using charcoal load up your charcoal chimney.

charcoalchimney.jpg
Another must have tool for the back yard grill master is the charcoal chimney.

If you are unsure what a charcoal chimney is it looks like this and is probably the best tool for charcoal grilling that was ever invented.  I wrote a whole post covering the magnificent charcoal chimney. You can find that post by clicking this link or purchase the charcoal chimney I use from Amazon.com by clicking here (if you purchase this chimney from my link I will receive a small payment from Amazon.com as an affiliate, this however does not affect the price you pay).

I find that it takes about 30 minutes to get my coals nice and hot, you should wait until the coals at the top of your chimney look mostly white before you dump the coals onto your grill surface.

Be careful when dumping the coals, this is usually the step where I start dancing around on the deck because hot little ash and coals has found its way to my legs, feet, or arms. I grilling mit is highly recommended.

The amount of coals you use and how you spread them out on your grill is up to you and based on what you are grilling and for how long.

As a guideline if I am grilling two to six potatoes I use half a chimney  or more worth of coals and I always grill directly over the coals with the grilling surface about 6 inches above the highest coal in the pile.  Once the coals are dumped out and positioned where you want them close the lid and let it heat up.

The Potato before prepared for grilling.
Baked potatoes The Broke Dad Way.

If grilling with a gas grill you can skip most of the above and just fire your burners up and close your lid and wait for it to get to a good starting temperature, I recommend at least 300 degrees.

kingsfordhickorysmokingchips.jpg
Hickory chips from the Kingsford charcoal company help add that extra smokey flavor to your backyard grill. Need some wood chips, click the Kingsford bag to purchase from Amazon.com.

Step 1.5 (Optional based on personal taste) – I like to toss a handful of damp wood chips on the coals at this point as well if you enjoy a nice smokey flavor to your potatoes.  I will throw another handful on right before I put the potatoes on.  Even though we will be wrapping the potatoes in tinfoil the smokey flavor is still able to penetrate the potatoes.

If grilling with a gas grill wrap a handful of damp wood chips in some tinfoil, poke some holes in it and place it on the grill as soon as you fire it up, give it plenty of time to heat up the wood chips and start them smoking before you put the potatoes on.

Step 2 – Prepare the Potatoes

Baked potato being prepared for the grill
Place potato on tin foil and get ready to prepare for grilling.
  • Tin foil – Rip off enough sheets of tin foil to wrap each potato individually. Generally an 8″ x 8″ piece will do.
  • Fork – Punch holes in potatoes with a fork. Generally 3 or 4 punctures on each side is plenty. This step is optional, the potatoes will still cook fine without the holes but I feel the holes just allow the smokey flavor to get into the potato more.
  • Olive Oil – Rub potatoes down with oil, making sure the entire potato is completely covered with oil. This not only helps the potato not dry out while it cooks but it also helps the seasoning stick.
  • Kosher salt and pepper – Cover one side of the potato with salt and pepper, turn over and do the same on the opposite side.
  • More Olive Oil – Add another splash of oil on the foil next to the potato.
  • Wrap – Wrap in tin foil making sure to cover the entire potato and not allow the oil to escape.

Step 3 – Once the grill is heated up to at least 300 degrees and there has been time for the grill surface to heat up go retrieve your potatoes.

Be prepared to move quickly, the quicker you are the less heat you will lose, just don’t forget that second handful of wood chips if you opted for that and get those potatoes on the hot grill and shut the lid.

Grilling potatoes to get a wonderful smokey flavor
Grilling and smoking potatoes.

Let them cook for 30 minutes.  Open the lid and turn them over using the tongs or the Ove Gloves if you have those.  Let them cook for another 30 minutes.

Step 4 – Get your platter or cookie sheet ready nearby.  Pull the potatoes off the grill using your Ove Gloves or work gloves and unwrap them right away if the rest of your food is ready.

Potatoes wrapped in tin foil and cooking on the grill.

If you have a little time before the rest of your food is done leave them wrapped and your potato will stay nice and hot until you are ready to eat.

Once they are off the grill, unwrapped, and on a platter bring them to the table and prepare to add the butter than salt and pepper to taste.

Step 5 – Enjoy the tastiest potato you can imagine. If you want to try it the way I like it top it with cottage cheese.

Step 1 to 5 paraphrased:

  • Buy potatoes
  • Prepare the Grill
  • Prepare the Potatoes
    • Foil
    • Fork
    • Oil
    • Season
    • Oil again
    • Wrap
  • Grill potatoes for 30 minutes
  • Turn potatoes
  • Grill other side for 30 minutes
  • Pull off grill and unwrap
  • Butter and season to taste
  • Eat


Hopefully you will find baked potatoes done this way as amazing as I do.

If you have any questions, comments, or ideas you want to share please feel free to contact me and I will get back to you as soon as possible.

Thank you,

The Broke Dad

Grilling potatoes in 5 easy steps
How To Grill Baked Potatoes in 5 Easy Steps

Grilling Chicken That’s Juicy, Smokey, and Crispy – A Simple 10 Step Guide – The Broke Dad Way

Crispy, juicy, and smokey flavored chicken grilled perfectly in 10 simple steps.
Grilling Chicken The Broke Dad Way

I recently shared my technique for grilling corn on the cob and with grilled corn on the cob I have always felt a perfect pairing is juicy crisp smokey grilled chicken and a baked potato. I will be covering how to grill baked potatoes in  a future post.  The focus of today’s post is how to grill chicken that is juicy, falls off the bone, and has a nice crispy skin.

The first thing that is needed is the chicken. I raise my own chickens so finding a nice big chicken is not an issue for me but if you are not so lucky I would suggest purchasing a chicken from a local specialty meat shop or farmer just for the fact that you will get a much tastier and much more juicy end product this way.  This recipe will work with any chicken however.

I piece up my chicken most of the time but this technique will work with a whole chicken as well with a little adjustment to the cooking times.

Purchase enough chicken for your dinner and a few extra, everyone will want seconds or thirds. Just remember if you only have one grill to work with a whole chicken takes up a lot of space on the grill surface.  If you are lucky enough to have more than one grill dedicate one of them just for the chicken.

Things you will need before you start:

  • Chicken
  • Charcoal or Propane depending on your grilling style. If using a gas grill you will have to have one with at least 2 separate burners.
  • A good grilling tong or grabby thing like my kid calls it.
  • A set of Ove Gloves or clean work gloves.
    • Ove Gloves can be found by typing in ove gloves on Google or Amazon and look for this:

      oveglovesfromamazon.jpg
      Ove Gloves from As Seen On TV fame must have tools for the backyard grill. Click on the Ove Gloves to purchase a pair directly from Amazon.com
    • Large platter or cookie sheet.
    • Spices (as listed below)
      spices needed for dry rub on chicken.
      Dry rub spices for grilled chicken.
      • Kosher salt – 1 teaspoon
      • Smoked paprika (or regular if you don’t have smoked) – 1 teaspoon
      • Garlic powder – 2 teaspoons
      • Black pepper – 1 teaspoon
      • Crushed red pepper flakes – 1/2 teaspoon
      • Cajun seasoning – 1 teaspoon
      • Italian seasoning – 1 Tablespoon
      • Brown sugar – 2 Tablespoons

 

 

Step 1 – Thaw the  chicken if frozen. Rinse with fresh water do not dry too much but if saturated pat dry. Want to leave damp enough to hold dry rub to skin.

Step 2 – Prepare dry rub by mixing the above listed spices together in a bowl.

dry rub ready to be applied to both sides of the chicken
Spices mixed together and ready to apply to the chicken.

If doing more than one chicken it may be necessary to add more spices, the amount I have listed is just enough to completely cover one chicken.

Step 3 – Sprinkle both sides of the chicken pieces with kosher salt. This is separate from the kosher salt you mix in with the dry rub. Sprinkle just enough to lightly cover each piece of chicken. I like to pat it down with a spoon to help it stick.

Kosher salt is a perfect dry-rub base
Sprinkle both sides of chicken with Kosher salt.

Step 4 – Apply the dry rub to both sides of each piece of chicken (or to the entire chicken including the inside cavity if doing a whole chicken).

Dry-rub for the perfect grilled chicken
Cover the chicken with the dry-rub on both sides.

Step 5 – Place the chicken in the refrigerator for at least an hour but  the longer the better, I have let mine sit overnight if I have the time or foresight to prepare that far ahead of time.

Step 6 – (Optional Step) I have surplus of wood on my property and always have at least one pile of brush somewhere on my land that needs to be burned. Rather then let it go to waste I use it for my grill.

Save money by making your own coals burning scrap wood in a fire pit.
Burn down your own wood to make hot coals for your grill in a backyard fire pit. Mine is pictured here but you can purchase your own from Amazon.com by clicking on the photo.

I start a fire in the fire pit and keep adding brush and wood until it has burned down to coals. I transfer these coals and a few pieces of partially burned sticks to my grill and lay them over the top of my charcoal. I have no proof this makes my food taste better but I always feel like I get a much nicer flavor from my food when I do this. It is a little time-consuming but it has the benefit of using up the extra brush I have collected while doing yard work and it also helps me save money on buying coal.  If you don’t have the luxury of your own unending supply of wood and brush skip this step and go right to step 7.

 

Step 7 – Prepare your grill.  If you are using charcoal load up your charcoal chimney.

charcoalchimney.jpg
Another must have tool for the back yard grill master is the charcoal chimney.

If you are unsure what a charcoal chimney is it looks like this and is probably the best tool for charcoal grilling that was ever invented.  I wrote a whole post covering the magnificent charcoal chimney. You can find that post by clicking this link or purchase the charcoal chimney I use from Amazon.com by clicking here (if you purchase this chimney from my link I will receive a small payment from Amazon.com as an affiliate, this however does not affect the price you pay).

I find that it takes about 30 minutes to get my coals nice and hot, you should wait until the coals at the top of your chimney look mostly white before you dump the coals onto your grill surface.

Be careful when dumping the coals, this is usually the step where I start dancing around on the deck because hot little ash and coals has found its way to my legs, feet, or arms. I grilling mit is highly recommended.

The amount of coals you use will be based on the size of your grill and how many pieces of chicken you are grilling.  As a guideline if I am grilling chicken I will fill my charcoal chimney all the way to the top and then heap it just a bit.

While the coals are heating up I will lay down a layer of cold coals right on the grill itself and when my coals in the chimney are hot I will dump them right on top of the cold coals I have spread out in the grill.  You can also add coals to the top of the hot coals once they are dumped out, just be sure you are wearing your Ove gloves so as not to burn yourself.

Grilling chicken with indirect heat, perfect coal placement.
Lay coals down on either side of your grill with a cool spot in the middle to place a roasting pan with water.

Spread your coals out on each side of the grill leaving a space in the center with no coals on it. This space is where you will place your cast iron pan or roasting pan with water in it. It is important to have this pan with the water as it keeps the inside of your grill moist which in turns helps keep your chicken from drying out.

If grilling with a gas grill you can skip most of the above and just fire your burners up and close your lid and wait for it to get to a good starting temperature, I recommend at least 300 degrees.  If using a two burner gas grill only start-up one burner, the chicken will go on the cooler side of the grill. If using 3 or more burners start-up the burners on either side of the grill leaving a cooler spot right in center of your grill to place the chicken on. Place a roasting pan or even just  tin can of water in the grill to help keep things moist.

Step 7.5 (Optional based on personal taste but highly recommended) – I like to toss a handful of damp wood chips on the coals at this point as well if you enjoy a nice smokey flavor to your chicken. I will throw another handful on right before I put the chicken on.

I am lucky enough to have a neighbor with apple trees so I have a pile of apple wood branches that I will use, I lay the branches right on the coals before I put the cooking grill and chicken on. Just  make sure to soak the branches with water first.

Apple wood or hickory branches create a very flavorful smoke for the grill.
Use apple wood, hickory, or any other flavorful wood to get a nice smokey flavor.

If grilling with a gas grill wrap a handful of damp wood chips in some tinfoil, poke some holes in it and place it on the grill as soon as you fire it up, give it plenty of time to heat up the wood chips and start them smoking before you put the chicken on.

Step 8 – Once the grill is heated up to at least 300 degrees and had time for the grill surface to heat up retrieve your chicken.  Be prepared to move quickly, the quicker you are the less heat you will lose, just don’t forget that second handful of wood chips if you opted for that and get the chicken on the hot grill and shut the lid. Smaller pieces in the center and biggest pieces closer to the coals.

Proper placement of chicken on the grill is important.
Small pieces of chicken in the center and bigger pieces towards the out edges.

Let them cook for 30 minutes.  Open the lid and turn them over using the tongs or the Ove Gloves if you have those.

Let them cook for another 30 minutes.

I have never had a chicken not be done after an hour but for safety reasons it should be checked with a thermometer to make sure it has reached at least 165 degrees.

If doing a whole chicken no need to turn it if using the charcoal method, just let it cook for at least an hour and after that check it with a meat thermometer until the biggest part of the breast is to at least 165 degrees. I would check it every 10 or 15 minutes after the initial hour.

If using a two burner gas grill a whole chicken will need to be turned after 30 minutes to help keep the temperature even and cook properly.

Step 9 – Get your platter or cookie sheet ready nearby. Pull the chicken off the grill using your Ove Gloves, work gloves, or tongs and let sit for about 10 minutes before serving to give the meat time to breath which aids in it retaining its juices.

The perfect grilled chicken
A crispy yet juicy finished product. Make sure to let it sit for at least 10 minutes before serving.

Step 10 – Enjoy the most flavorful chicken you can imagine.

SEE PAGE 2 FOR A SUMMARY