How to Make a Steak Baked Potato Bowl — Big Poppa's New York Steak Recipe
Big Poppa calls this a crazy idea — a baked potato bowl built with a full New York strip steak, trash bag smoked potatoes, Cash Cow mushrooms, Little Louie's onions, and Desert Gold asparagus tips all running on three cookers simultaneously. The Mac handles the potatoes and foil pouches, the Escamado handles the onions, and the steak comes off direct heat. It sounds complicated. It's not — it's a matter of sequencing the cook so everything finishes at the same time. This is the kind of meal that makes people think you've been cooking all day when really it's just organized chaos.
The Trash Bag Potato: Big Poppa's Foolproof Grill Potato Method
The trash bag potato is exactly what it sounds like — potatoes in a bag. Put whole potatoes in a zip bag with olive oil and Little Louie's Seasoned Salt, shake until every surface is evenly coated, and put them straight on the grill. The bag method ensures perfectly even oil and seasoning coverage without making a mess — no brushing, no bowl to wash, no uneven spots.
These take approximately 40 minutes on the grill, which makes them the first thing that goes on. Everything else in this bowl gets timed off the potato cook — the foil pouches go on at the 20-minute mark, the steak goes on last. When the potato is tender all the way through, the rest of the bowl is ready to assemble.
Why use a bag for seasoning potatoes instead of a bowl?
Even coverage. When you toss potatoes in a bowl, the oil and seasoning pool at the bottom and you end up with one well-coated side and one dry side. A bag lets you shake and massage everything around the potato's entire surface in one motion. Big Poppa uses bags constantly for prep — marinating, seasoning, holding — and this is one of the cleaner examples of why.
Cash Cow Mushrooms: Why This Seasoning Is the Move on Mushrooms
Cash Cow on mushrooms is one of Big Poppa's best moves. Mushrooms are already one of the highest-umami foods there is — adding Cash Cow's rendered beef fat, beef stock, and alder smoked sea salt turns them into something that tastes like they've been cooking in a steakhouse pan for an hour. It's umami on top of umami, and in a bowl where everything is competing for attention, the mushrooms need to hold their own against a New York strip.
The critical mushroom technique: use as little oil as possible and don't touch them. Put mushrooms on a hot grate with barely a spray of oil and leave them alone until they've opened up and started releasing their natural juices. That's when you add butter. Adding too much fat too early steams the mushrooms instead of searing them — and steamed mushrooms are never the goal.
Full Recipe: New York Steak Baked Potato Bowl
Ingredients:
- 1–2 New York strip steaks (Chairman's Reserve preferred)
- Big Poppa Smokers Double Secret Steak Rub
- 2–4 whole baking potatoes
- Little Louie's Seasoned Salt with Garlic Pepper
- 1 large onion, sliced
- Big Poppa Smokers Desert Gold Seasoning
- Asparagus tips
- Fresh lemon (for asparagus)
- Mushrooms
- Big Poppa Smokers Cash Cow Seasoning
- Olive oil, butter, cheese, crema (for finishing the bowl)
- Prep and start trash bag potatoes. Put whole potatoes in a bag with olive oil and Little Louie's. Shake to coat. Place on grill — they take approximately 40 minutes.
- Prep foil pouch onions. Slice onion and combine in a foil pouch with Desert Gold, a dash of Little Louie's, and olive oil. Seal tightly.
- Prep foil pouch asparagus. Toss asparagus tips with Desert Gold and a squeeze of fresh lemon. Wrap tightly in foil.
- Prep Cash Cow mushrooms. Season mushrooms with Cash Cow and a small amount of oil. Roll into a foil pouch.
- At 20 minutes, add foil pouches to the grill. Onions, mushrooms, and asparagus all go on at the same time.
- Season and cook the steak. Coat the New York strip generously with Double Secret. Cook over direct high heat, flipping and checking regularly. Pull at 125°F for medium-rare and rest before slicing.
- Assemble the bowl. Split the baked potato and load with butter and cheese. Add crema. Lay sliced steak on top. Add mushrooms and onions from the pouch along with their accumulated juice. Finish with asparagus tips.
Frequently Asked Questions: New York Steak Baked Potato Bowl
Put whole potatoes in a zip bag with olive oil and Little Louie's Seasoned Salt and shake until completely coated. The bag gives you perfectly even oil and seasoning coverage across the whole potato — no bowl, no brush, no mess. Cook directly on the grill for about 40 minutes until tender all the way through. It's the cleanest, most consistent way to prep a grill potato.
Use minimum oil and don't move them. Place mushrooms on a hot grate with barely a spray of oil and leave them alone until they've opened up and caramelized in their own juices. That's when you add butter. Adding too much fat too early creates steam instead of a sear and you end up with gray, soggy mushrooms instead of golden ones. Patience is the entire technique.
Cash Cow is Big Poppa's beef-amplifying seasoning — rendered beef fat, beef stock, garlic, alder smoked sea salt. It intensifies beef flavor on steaks, but it's also exceptional on mushrooms, where it adds a deep steakhouse-savory quality that matches the umami already in the mushroom. In this bowl it turns a standard grilled mushroom into something that can stand alongside a New York strip.
Season in a bag, transfer to a tight foil pouch, and put directly on the grate. The foil creates a steam pocket that cooks the vegetables evenly without drying them out. For this bowl, onions and mushrooms go in one pouch loosely; asparagus tips go in a separate tight pouch. Both go on at the 20-minute mark of the potato cook and come off when the potato is done — timing lines up naturally.
Double Secret Steak Rub — salt, pepper, garlic, onion, citrus, and coarse sea salt. It's Big Poppa's go-to steak rub and the one that builds the caramelized crust you need when the steak is going into a bowl with this many other flavors. Apply it generously, let it sweat in, and cook over direct high heat for bumper-to-bumper doneness.
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Build the Bowl. Get the Seasonings.
You need four seasonings for this bowl: Double Secret, Little Louie's, Cash Cow, and Desert Gold. Watch Big Poppa build this bowl on the Big Poppa Smokers YouTube channel.
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New York Steak Baked Potato Bowl
2-4
20 minutes
40 minutes
1173
American
Main Dish
Big Poppa's idea for a full steakhouse plate in one bowl — trash bag smoked potatoes with Little Louie's, foil pouch Cash Cow mushrooms and Little Louie's onions, Desert Gold asparagus tips, and a Double Secret New York strip cooked direct over high heat. The key is the timing: potatoes go on first (40 min), foil pouches go on at 20 minutes, steak goes on last. Assemble everything in the split potato with butter, cheese, crema, and the foil pouch juice drizzled over the top.
Ingredients
1–2 New York strip steaks (Chairman's Reserve preferred)
Big Poppa Smokers Double Secret Steak Rub
2–4 whole baking potatoes
1 large onion, sliced
1 bunch asparagus tips
1 fresh lemon
8 oz mushrooms
Olive oil
Butter
Shredded cheese
Mexican crema
Directions
Prep trash bag potatoes: put whole potatoes in a bag with olive oil and Little Louie's Seasoned Salt. Shake to coat evenly. Place on grill — they take approximately 40 minutes.
Prep foil pouch onions: slice onion and combine in a foil pouch with Desert Gold, a dash of Little Louie's, and olive oil. Seal tightly.
Prep foil pouch asparagus: toss asparagus tips with Desert Gold and a squeeze of fresh lemon. Wrap tightly in foil.
Prep Cash Cow mushrooms: season mushrooms with Cash Cow and a small amount of oil. Wrap in a separate foil pouch.
At 20 minutes into the potato cook, add the onion, mushroom, and asparagus foil pouches to the grill.
Season the New York strip generously with Double Secret Steak Rub. Cook over direct high heat — flip and check regularly. Pull at 125°F for medium-rare and rest before slicing.
Split the baked potato and load with butter and cheese. Add crema. Lay sliced steak on top.
Add mushrooms and onions from the foil pouch along with all accumulated juice. Finish with asparagus tips. Serve immediately.
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