---
title: 'Grilled baked potatoes w/ sirloin, roasted garlic, fried sage'
source: 'https://youtube.com/watch?v=MkjoZketVjM'
video_id: 'MkjoZketVjM'
date: 2026-07-10
---

# Grilled baked potatoes w/ sirloin, roasted garlic, fried sage

> Source: [Grilled baked potatoes w/ sirloin, roasted garlic, fried sage](https://youtube.com/watch?v=MkjoZketVjM)

## Summary

This video demonstrates how to grill baked potatoes entirely on the grill, achieving a crispy exterior that makes them suitable as finger food. The host also prepares a steak with roasted garlic and fried sage, using beef tallow for enhanced flavor and browning.

### Key Points

- **Grilled Baked Potatoes** [00:00] — Potatoes can be fully cooked on the grill, resulting in a crispy skin that holds together for finger food.
- **Preparing Roasted Garlic** [00:13] — Cut the top off a head of garlic to expose each clove, then wrap in foil with oil and seasonings.
- **Prepping Potatoes** [00:40] — Wash and grease russet potatoes on all sides, then season liberally to eat the skins.
- **Grilling Temperature** [01:01] — Grill potatoes at medium heat (around 400°F/200°C) on a gas grill, flipping after half an hour.
- **Beef Tallow Benefits** [01:48] — Beef tallow, made by rendering animal fat, is a flavorful cooking fat that handles high heat and creates crispy textures.
- **Searing Steak** [03:00] — Crank grill to maximum for searing; thick top sirloin is a great value cut with strong flavor.
- **Doneness Indicator** [04:43] — Pink juice pooling on the surface is a reliable sign of medium-rare doneness for thick steaks.
- **Fried Sage Garnish** [05:08] — Dip sage twigs in fat and grill until charred; the leaves are edible and add flavor.

### Conclusion

Grilling baked potatoes yields a crispy skin perfect for finger food, and pairing with steak, roasted garlic, and fried sage creates a complete meal. Beef tallow enhances browning and flavor throughout the dish.

## Transcript

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