Yes I know it’s BBQ season BUT there are issues right now (well okay it’s been going on for the past 4 years) that involve me, my wanting a new BBQ and Mr. Fantabulous saying “But there’s nothing wrong with the one we have!”
See I bought this BBQ for like $69 in 1996. Okay it’s now 2012… it’s old, like 16 years old! Now it’s rusted, the auto igniter doesn’t work and the thingies where the flames come out– yeah like every 7 flames come out, the rest don’t. When the propane tanks ran out, I took a stand and refused to get them filled until I got a new BBQ. This went on for about a year or so until Mr. Fantabulous decided to turn it into a charcoal bbq. So fine, I gave in about 2 years ago and would bbq over the coals. Okay seriously… PITA! Takes way too long and it stinks. So when the charcoal ran out, back I went on to my stand.
This year, I thought *MAYBE* it would be the year we got a new one but nooooooooooooooooooo… “I’ll fix it up and it’ll be like new”… except their is now 4” of charcoal dust in it and I’m sure some creepy crawly thing has made it into a lovely condo for it and its family. LOL
So hopefully now you get why most of my items – corn, steak and the like I make indoors, in the oven. Don’t get me wrong, the stuff is AMAZING but still… I want a damn bbq 🙂
For those of you that have stubborn sweeties, here’s how you can make amazing baked stuff that rival any bbq master!
Oh and for the record… I did try smoking him out of the house.. twice thinking if I made the smoke alarms go off by trying to use a grill pan indoors it would help. Um.. NEGATIVE! It did help me though go into a lovely asthma attack and my hair smell like smoke! LOL
I HIGHLY recommend putting foil under the potatoes as they will ‘drip’. See the black stuff in the picture above on the foil? That’s sweet potato juice. FORGET trying to clean it off of your oven floor! It’ll smoke and smell to high heaven!
USE THE FOIL!Print
- Olive Oil
- sweet potatoes
- 1/2 teaspoon cinnamon per potato
- 1–2 tablespoon butter per potato
- 1 tablespoon brown sugar per potato
- Heat the Oven to 450°F – Turn on the oven while you’re preparing the potatoes.
- Scrub the Potatoes – Scrub the potatoes thoroughly under running water and pat them dry. You don’t have to remove the eyes, but trim away any blemishes with a paring knife.
- Season the Potatoes – Rub the potatoes all over with a little olive oil. It’s easiest to use your hands, but a pastry brush also works fine.
- Prick with a Fork or sharp knife (watch your fingers) – Prick the potatoes in a few places with the tines of a fork. This allows steam to escape from the baking potato.
- Bake the Potatoes – You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. Bake the potatoes for 45-60 minutes. Flip them over every 20 minutes or so and check them for doneness by piercing them with a fork. Potatoes are done when the skins are dry and the insides feel completely soft when pierced.
- To get the skins crispy, broil on high for 3-5 minutes per side.
- Remove from oven and cut a slit down the middle but not going all the way through.
- Putting 2 fingers at one end and your thumbs at the other squeeze inward causing the potato to “bloom” open.
- Add the butter, cinnamon and brown sugar
Never wrap in foil…. Why? That ends up steaming the potato and giving is a soft skin.
When you squeeze the potato, this is how it should look. You don’t want it open all the way.