Welcome to Cajun Cooking TV
Featuring Beryl Strokes


Beryl: Hi and welcome to Cajun Cooking TV. We are going to tell you how to make Skin Eatin’ Baked Potatoes. So, let us get started. First, we have two large baked potatoes. I have rinsed them under the water and I have this little brush and I just scrub them really well to get them really good and clean because, remember, we want to be skin eating good baked potatoes. And then I have two pieces of foil ready to go here. I will put the potato at an angle but first I have some olive oil spray. I am just going to spray the potato, flip it and I am going to sprinkle it with salt, sea salt, on both sides and then I am going to lightly sprinkle with the Creole Seasoning; both sides. And then at the angle I want to wrap it up just like this and give it a good seal and do that for both potatoes.

Okay! We are back and we preheated our oven to 400 degrees. I had both potatoes wrapped in foil and I place them on a pan in here so I do not them want to leak out into the oven. We are going to cook these up for 40 minutes on one side then we are going to flip them and bake them another 40 minutes on the other side. So, we will see you later.

And now the Porterhouse Steak

Male: Okay. Hi! It is Saturday night here in Baton Rouge and we are grilling steaks. We have been to the local butcher, got some fine looking porterhouse here. Let me show it to you. Is that a beauty or what? Okay. I am going to season that and then we are going to grill it.

First thing that I am going to do is I am going to spray a little olive oil and just going to help it not to stick to the grill. Sprinkle some sea salt on it; I am going to do both sides and I am going to put a good bulk amount of garlic powder, if what is what I believe in my secret and I put some Tony’s Creole seasoning then do the same thing to the other side. Is it not a beauty?

Okay, we are ready to start grilling. I have just put my charcoal into the pit just this real hardwood charcoal. Not the briquettes, we use real hardwood charcoal. Now, I am going to put some musky chunks in there that I have soaked in water for half hour and so, these are musky chunks, some people use hickory. It is also up to things for reference is musky. I will shake the extra water off; drop them straight onto that burning coals. I have already sprayed my grill with some oil so that the meat would not stick. Drop it on in. See, we use this pit just about every weekend. So, we have a seasoned porterhouse. We are going to drop it on there. We will leave it on there without the cover for a couple of minutes so that it will sear. We will flip it right quick so it would just sear each side. Sear in the juices then we will cover. Cook it about 20 minutes all together total. It will be done wonderful and good and we will be eating it and we will show it to you then.

Okay, we are back here at the grill. It has been about 22 minutes and if you do whatever we can, like you should just know the stake is done, but here is how you really know it, a thermometer. If you would like your meat to be a good full medium, well it have just to be 150 degrees. You stick in there, the thick part somewhere. It takes about 30 seconds or so; 155 degrees. Perfect! That is just what we want.

Okay, we are back inside. Let us get ready for our Porterhouse. I am going to top it on. I am just going to put a nice little pat of real butter on it and we set that aside. Then we get the potato ready because folks, we are about to eat. And these are pretty some pretty darn big potatoes. Yes! Just look at that. That skin are good there folks, I want you to know. Anyway, we will cut it open. Put a little butter in there. Put a lot of butter in there. I am going to put salt a little bit right now. Next, I am going to put some good extra sharp cheddar cheese all grated for to make it fast and easy in there; give that a handful. Give that a sour cream and my wife would put more than that but that is how much I like. A few chopped green onions and folks that is how a baked potato is supposed to be. Well