I Bought A Pork Shoulder Picnic Roast

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Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,518
5,340
136
Well in my case we are using aluminum nails which are closer to the copper nail than the stainless steel nail. All things being equal (nail length and diameter, cooking temp and initial potatoe temp) the rate of heat transfer is governed by the thermal conductivity of the material:

  • Aluminum 205 W/mK
  • Stainless ~12-45 W/mK
  • Copper 385 W/mK
So Al conducts 5-17 times as much heat as the stainless nail.

...

The other benefit is I’m not cooking in a nice even 400 degree oven but directly on the charcoal with a bunch of other potatoes. The nails help cook the potatoes which are larger or on the cooler side of the fire. When trying to make sure I have 5-8 potatoes done at the same time I’ll take even the small amount of help the nails give. (And when grilling for 5-8 people I can’t slow down and enjoy life)

This is interesting, are you using like Home Depot aluminum nails, or specially-branded potato nails? I'd be interested in trying this at some point...
 

Kaido

Elite Member & Kitchen Overlord
Feb 14, 2004
48,518
5,340
136
The roast is done and I made garlic mashed potatoes.

The roast is amazing and the potatoes are great. I will be stuffed soon.


If you are ever in the mood for ridiculous cheesy garlic bread, I've been making this recipe every week for over a month now lol:

https://www.justataste.com/cheesy-garlic-bread/

It's probably the nutritional equivalent of a Bloomin' Onion, but it's also pretty tasty, sooooooooo
 

Paratus

Lifer
Jun 4, 2004
16,848
13,784
146
This is interesting, are you using like Home Depot aluminum nails, or specially-branded potato nails? I'd be interested in trying this at some point...

They were sold as potatoe nails so I assume food grade.

If we do the experiment I’ll definitely post the results here.
 
Reactions: Kaido

zinfamous

No Lifer
Jul 12, 2006
110,820
29,571
146
Is "coating my potatoes in lard" nerd lingo for a sexual act? If it is, hey, we're not here to judge. And if it's not, skip the lard and use duck fat.

hmm, both seem like a fine idea. But I'm not sure if duck fat would be better than your own home-made lardo.
 
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