[0:00] Yes, you can grill a baked potato. 
You can cook them the whole way on  
[0:04] the grill. They come out super crispy on 
the outside which makes them rigid enough  
[0:08] to be a finger food. I'll show you how, and 
we'll do a steak and some fixins with it.
[0:13] To fix the first fixin' I'm fixin', I'm fixin' 
to cut the very top off a whole head of garlic.  
[0:20] I just want to create an opening into each clove 
— you see that one is still closed. Gotta open  
[0:24] its lid so we can get it out later. Same deal on 
this other one. Open up the hatch on each clove.
[0:30] Throw them on some foil and grease them 
up with some olive oil or this secret  
[0:35] cooking fat that I'm using today. Season them a 
little if you want and then wrap them up tight.
[0:40] Grab a couple baking potatoes. These are russets 
and I've washed them. Grease them up on all sides.  
[0:46] What is this cooking fat I'm using that goes 
solid on a room temperature potato? Season the  
[0:51] outside liberally, because I definitely plan to 
eat these skins, not just dig out the innards.
[0:58] My grill's been heating up and I've 
cleaned the bars. They need to be very  
[1:01] clean for this. Everybody on, and inside I 
would bake potatoes at like 400ºF, 200ºC,  
[1:08] but on my gas grill I do them at medium, 
whatever medium is on my grill. While I'm  
[1:14] out here I'll run down to my sage bush. 
I love when it flowers in the spring.  
[1:18] I'll grab a few big sticks of sage. You 
could do the same thing with rosemary.
[1:23] It's been almost a half hour, let's check 
the potatoes. That's good. I'll flip them  
[1:27] to mark the other side. If your potatoes 
are browning any faster than that you  
[1:32] probably want to reduce the heat or else 
they'll burn before they're done inside.
[1:36] Lemme check the garlic, I want it to be amber. Not  
[1:39] done yet. I think it'll take the same 
time as the potatoes. It's been almost  
[1:43] an hour and the potatoes are squishy on 
the inside. See? Squishy. They're baked.
[1:48] My cooking fat has turned solid again so I'll melt 
it real quick. I'll just tell you what it is. It's  
[1:53] beef tallow. Yes, some people think this stuff is 
a magical cure-all. I don't go in for all that. I  
[2:00] just know it's delicious, especially when you get 
it from Kettle & Fire, maker of fine bone broths  
[2:05] and sponsor of this video. To make tallow you just 
melt down animal fat and strain out the solids.  
[2:11] That's it. It is a forgotten kitchen staple 
that deserves its comeback, on taste alone.  
[2:18] Kettle & Fire tallow come from 100% grass-fed 
beef, which gives it that magical beefy aroma.
[2:24] Just think of it like meaty butter that can handle 
much higher cooking temperatures. If you need it  
[2:30] liquid, just melt it for a sec in the microwave, 
or I used the grill because the grill was already  
[2:34] hot. Due to its particular fatty acid composition, 
tallow is amazing at getting things deep brown and  
[2:41] crispy. I'ma use it on my steak in just a second. 
It's awesome for crispy potatoes, it's awesome in  
[2:46] pie crusts. Imagine a steak and ale pie. Try 
Kettle & Fire Beef Tallow today and get 20%  
[2:52] off your order when you use my code ADAM20 and 
click my link, kettleandfire.com/adam20. Anyway.
[3:00] Potatoes and garlic are done. I 
will crank my grill up to maximum,  
[3:04] which I find is what I need to sear a steak 
on a gas grill. Charcoal is generally hotter.
[3:10] One of my favorite grilling cuts is 
a nice, thick top sirloin. The Brits  
[3:14] would call it rump steak. This is 
from a really high quality animal,  
[3:18] hence the marbling, and it was still only 
18 bucks. Great value, strong flavor,  
[3:24] reasonably tender. I'ma brush it with my re-melted 
tallow, which you can see instantly solidifying  
[3:29] on the cold beef. Butter would do the same 
thing. That's just what saturated fats do.
[3:34] I'll season this first side really heavily. This 
is a thick steak, there's a lot to season. And  
[3:39] I find thicker steaks easier to grill over gas, 
which again, generally isn't that hot even when  
[3:45] it's all the way hot. We'll have plenty of time 
to get our dark crust before the inside is done.
[3:51] Grease and season the other side there, and I 
like to cover, if possible. I think that gets  
[3:56] you more even doneness inside. Real quick, 
I can pop open my potatoes. Do this with  
[4:01] a sharp knife — you don't want to break 
apart the flesh on the inside. It needs  
[4:05] to stay solid on the grill. Brush heavily 
with tallow or whatever oil you're using.
[4:10] This steak should be ready to rotate 90 
degrees to get schmancy grill marks. If it  
[4:15] doesn't release easily that means it's not 
ready. Potatoes on, cut-side down. Again,  
[4:21] make sure your grates are clean for this, or 
else that delicate potato flesh might stick.
[4:26] After a couple more minutes, the steak 
is ready to flip and the potatoes are  
[4:29] ready to rotate 90 degrees. Again, they 
should easily release when they're ready.  
[4:34] Two more minutes go by, the steak 
is ready to rotate one last time  
[4:38] and the potatoes have no stick left 
in them. They are rigid and crispy.
[4:43] With a thick steak, I think the easiest 
way to tell if it's done is to look for  
[4:47] pink juice pushing to the surface and 
just starting to pool. That's a really  
[4:52] reliable sign of medium rare. Last 
little thing, I'll dip my sage twigs  
[4:57] in my remaining fat and just throw those on 
the bars. It's good if they char a little.  
[5:02] Flip them around. Wait for them to look a little 
cooked and they'll crisp up a little as they cool.
[5:08] Those leaves are delicious. Eat them. That is 
a very edible garnish. Let's go back inside.  
[5:14] And just because I used tallow doesn't mean I 
can't finish with a little butter. Why choose?
[5:19] Throw my roasted garlic heads on the board and 
get to slicing. You slice a good sirloin thin  
[5:25] and it's plenty tender. Really underrated 
cut if it's quality beef and well-butched.  
[5:30] It's got this particular strong, beefy flavor. 
It tastes sirloin-y. All I can tell ya.
[5:35] And here is the pro move with the garlic. 
Pick out a clove with a butter knife and  
[5:40] smear that on your potato. Also try it with your 
fried sage leaves. Tastes like summer to me.