You can parboil them in their skin for a few minutes, then wrap in foil. The scouts put them in the edges of the fire, or coals in the case of a BBQ. I put them on the rack and it still works fine.
The trick is to boil them enough so that they will finish off in a reasonable time. It's a bit of a pain to keep a BBQ hot for an hour! But, not to over boil as they will be mushy. Use spuds that are the size of a man's fist.
this is great - think im going to do this - how long approx. does it take for them to cook?
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I would think that would depend on the length of parboiling and the heat generated by the BBQ or edge of the fire....A prod with an knife or fork every now and then usually gives a good indication as to when they are ready.....
Jelboy.
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You can also part cook them before leaving home, either using the microwave for a few mins each, or traditionally oven cooking them which works out just as quick as using the microwave if you have several to do.
Once cooked, cool them quickly on a wire rack, then when cold, wrap in kitchen foil and keep them in your fridge until you pack your cool bag ready for departure. They will happily sit chilled for upto 3 days before being used, as long as you keep them cool. Its just a case of using your BBQ to reheat them then, before filling and serving.
Quite a few of the large catering outlets who sell Jacket potatoes use this 'cook and chill' method of preparation to save time and energy of having to cook each one individually from fresh, some even use the frozen commercially cooked ones that arrive in boxes of around 40, rarther like the frozen chips do.
Some years ago, when l enjoyed better health, l used to be a catering volunteer for our local Animal rescue centre, and we would regularly cook up a full sack of large spuds on a Friday night ready for transporting cold early on a Sunday morning ready for the monthly open day, where we would either reheat them on the Bbq weather permitting, or zap them in the microvave for a couple of mins, and they sold very well indeed.
Julia
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It's hard to say how long as there are so many variables - size of spud, outside temp, temp of fire etc. I would parboil for about 6-8 mins, then once on the fire/BBQ, it is a case of poking them or putting on a pair of old but good oven gloves, and giving them a gentle squeeze. You will know when they are done.
I bought a Cobb and it's easy in there, stays hot for two hours or more.
Larger spuds can then be cut in half drizzled with oil etc then chucked ok the bbq. Or maybe boil a large bag of new spuds. Turn half into potato salad and then thread the remainder onto skewers, drizzle with oil etc and bbq.
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basically you need a bbq with a lid once the coals are ready you need to move them around the edge and put the spuds in the centre they aren't being cooked directly from below and chuck the lid on probably wrap them in foil too
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Topic: cooking a jacket spud
