tony b

Very nice!

Wow, never had a bear in the backyard ,,, Yet! But, yesterday while working on the deck, I spotted 3 turkeys in the neighbor's backyard. Two were practically on his deck.

I got my 45 on, so I can rock on!

The Darth Vader of KKs!

^^ +1. My exact routine, except I just wait for like a 100F drop in dome temp to ensure that the charcoal is out.

@Aussie Ora -

Tasty looking legs, for sure. I'm a fan of Sucklebusters rubs, but I have to say that I've never used that one. Their SPG gets used in my kitchen almost daily! Love Hoochie Mama and Texas Gunpowder. I have the BAMM (Habanero rub) - but be aware, it's serious hot!

Sweet! Love Santa Maria style beef!

Beautiful work, Dennis.

They turn just about everything purple!

Nice pro shot of that plate, Charles! I would have never thought to pair lime with carrots?

Nice Purple Crack Eggs, ya'll! Take note Charles! It's all about the Crack!

Nice eggs, but WHAT - No Purple Crack??? DUDE!

Love David Chang! That episode with Bourdain at the Western Sizzler was priceless!

Tasty bits, for sure!

Nice all around, but love the eggs on that nice china plate.

I cook pot roast on the grill just like brisket. Great stuff!

Neither. That's why I use the upper grate, so the chicken is as far away from the direct heat as possible. Nothing wrong with using something as a heat shield, it's just that I usually don't. BTW - haven't used the heat deflector stone in years. Takes way too long to heat up the grill with it in there. I use either the original drip pan or just some aluminum foil on the lower grate. If I'm worried about flare ups, but don't want to go completely indirect heating, I use one of these grates on top of the charcoal basket handles. Jon came up with this idea some time back and cut one to fit my 23".

HURRAY!!!

Back on topic - love spatchcocked chicken. I usually inject my bird overnight with Butcher BBQ Bird Booster. Then, liberally dust the outside with Plowboy's Yardbird. I cook direct, skin side up, on the upper grate with a dome temp of 375F until the bird is almost done, then ramp up to 425F and flip over for skin side down until crispy. For a short cook like this, I don't use the smoking pot. Just a few chunks of a nice fruit wood on the coals - cherry or peach.

I've not done one this way, but just a "heads up" for folks that might try it. WARNING - once you've closed all the vents, do NOT open the KK until you are sure that the coals have gone completely out (dome temp drop of 100F). Then open the top vent for a few moments before you open the lid. Otherwise, you risk setting up a flashback, which is NOT a good thing. You can seriously burn yourself. I did it once when cooking on a friend's BGE, which I was not used to cooking on. Fortunately, I only singed off the hair on my right arm, but there was a nice blue fireball and a big WOOSH!

Gorgeous hunk of meat, MacKenzie! Do I spy some Purple Crack on that beef?? She'll freak out even more once she tastes it!