[redvan]

Thanks cheftomny, sounds good, I'll try it out.

[ren]

Scrub hard, pare carefully and leave remaining skin on. Slice 1/4 inch thick or so. Hit that with oil, salt and Frank's Red Hot to taste, or just use pepper. Preheat BBQ, turn down to low and flip after 10 mins or so (watch for hot spot scorching). Cook a few minutes more and then pile up to one side so you can cook on the other. Thinner for crispy, thicker for soft.
Ren

[redvan]

Thanks Ren.

[bughut]

Flash-back time.. As a child I remember bonfire night November 5th when we set off fireworks and burned guy fawkes on a huge bonfire. As well as the usual treacle toffee and gingerbread, there were baked potatoes. Put into buttered, salted tin foil and placed in the bonfire, around the edge. They tasted like heaven, and warmed your gloved, yet freezing hands. Not sure health and safety would be too happy these days, but you never tasted a better spud....
...Only going to work with a bonfire i know, but well worth building one

[redvan]

Ah yes, cremated spuds.
I do something similar where I scrub the spud clean under water and leave wet. I then roll them in kosher or sea salt and wrap in foil, then on to the grill over direct high heat when I'm cooking something else with indirect heat. I usually need to either get them on earlier or leave them on longer than whatever I'm cooking.

I have always been amazed as to where all the salt goes as they never taste salty!