MacKenzie

@El Pescador, I used equal parts freshly ground black pepper, granulated garlic and chili pepper but first rubbed the butt with Lea & Persians Worcestershire sauce.

You could use a foil covered tray or as some people do use a foil tray but I have this tool and it fits with lots of space for air flow around it. It is solid I don't have to worry about getting a hole in it and have leaking liquid spread into my KK or it the pan has a lot of juice in it as I've seen in some pix this pan has handles and will be easy to pick up without spilling. It's easy to clean just a little heavy. Next I'm going to try it as Syzygies suggested for a pizza cook. I've had it for years collecting dust but not any more. I had it on the lower grate for this cook but it could also sit on the main grated and then another grate on top of that with the pizza stone. I would think it would be great for someone who does lots of butts, briskets and roasts. I don't do butts often, in fact this might be my first in 2 years but now I just might do them more often.

Used the double bottom pan when I did a small 3.3 lb. pork butt today. KK ran around 225F-245F for about 13 hours, the IT was 204F. Taste test. Yum. The drippings, there is also liquid fat in the pan but it's not visible in the photo. I have another butt in the freezer and I am going to cook it exactly the same way.

Beautiful cooks, Alimac.

One of the joys of roasting a chicken for me is the hot chicken sandwich that invariably follows.

Made some Lebanese Mountain bread and just had to have some for lunch. Picked up some green, cuke, tomato and onion from the garden and off to the races. Leftover chicken from the last roast. Some homemade ranch dressing and freshly grated parmigiano-reggiano. and you thought I'd never be able to fold it.

In your dollars it would be not much more than half the price.

What is the diameter of the pan?

Busy day around here, did 2 sourdough loaves of bread and then started a chicken dinner. A trip to the garden to get potatoes, onion, and squash. Butter, black pepper and maple syrup in the cavity. There was a little spill over.

Nice.

Most of my cooks are on the main grate, except for pizza which I do using the KK baking stone on the upper level. You will find that the distance from the fire to the grate is bigger than on the BGE and therefore things cook more like they are in an oven, don't need so much about things burning before they cook.

It is very good news, knowing what happened and having an action plan to prevent future problems.

The days of running to the garden are coming to an end. Frost warning again tonight. I did cover a lot but all depends upon how heavy the frost is whether it will make a difference.

I am making 2 sourdough loaves of bread and had some leftover ground wheat berries. What to do with this fresh whole wheat flour, pasta came to mind and I was off to the races. Picked an onion, garlic, basil, and tomatoes from the garden. Dinner.

Oh, it's sooo exciting.

The taste buds are jumping after viewing those pixs.

Everything is looking sooo tasty, my mouth is watering and that drink isn't helping.

I bet you are getting anxious.

Colourful and moist looking, had to taste great.

Love the colour.

Would I ever love to be having some of that cook for dinner.

You are in for some very fine tasting food when you cook on your new KK, not only did you move up in cookers but the food taste moves up also.

Love it.

Breakfast cooked on the Konro since the coals were still hot from the night before. It was like camping out in the ODK. I saw this pair out the kitchen window but by the time I got my camera they were having apple treats in the orchard. The bacon is so much better cooked over an open fire.

I see my fire still has some life maybe I'll do the morning's bacon on the Konro.