tony b

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!

Excellent job, MacKenzie! Looks awesome. And to quote Ina Garten - "How easy was that?"

Thanks everyone! This is actually a very simple cook. I used my immersion blender's wire whip attachment to beat the whites. The whole cook takes less than 15 minutes.

And you haven't even done a whole chicken yet! Wait until you try that - your mind will be blown! Doesn't matter what technique - whole (just don't do that stupid "beer can" thing!), spatchcocked, or rotisserie.

Ding, Ding, Ding!!! We have a winner!!!

Very nice, indeed.

Trust me, it's crossed my mind a few times since last November!

Today's installment of Purple Crack Cooking - Purple Crack Eggs in the Clouds. Apparently this has become one of the "newest things" in cooking. http://www.msn.com/en-us/foodanddrink/foodculture/cloud-eggs-arent-just-a-pretty-instagram-trend-—-theyre-delicious/ar-BBATtF8?li=BBgdrt0&ocid=spartandhp I learned how to make these many years ago from a good friend's Italian mother. She called them "Bird's Nests" and served them on her toasted homemade bread. Here's brekkie from this morning, and yes, that's my homemade bacon! Prepped, with a dusting of Purple Crack. Out of the broiler. You just want to get a hint of color (colour) on the whites, but not let the yolks set too much. Warning - Food Porn ahead!

I'm a big Santa Maria style for tri-tips. I use Oakridge BBQ's Santa Maria rub. Killer! Also, why I try and keep some red oak around. I'm currently out, so need to order more from Fruita. I typically use the splits. Dozer's cooking tips are spot on - medium rare is the way to go. It is also amenable to reverse searing. I've done both techniques with equal success.

I stash the 2nd basket in the big plastic tub with my charcoal. I just swap back and forth as needed, topping them off each time. And, if any charcoal spills out in the tub, it just ends up back in the pile with the new stuff. No mess, no fuss.

I would have never guessed that in a million years!! Tasty looking meat, too!

Sounds like someone is now on the hook for supplying the crew with tasty bits!

I bought the second basket with my splitter. Just makes things easier to swap back and forth. Less mess, too.

I'm sold on the pink butcher paper for brisket. Not a fan of foil on brisket (makes the crust mushy). I generally wrap my briskets around 170F - AFTER they come out of the stall. I never wrap my butts or ribs on the grill. If I need to hold the meat until dinner time, I'll double wrap them in foil when the come off the grill, wrap that in a big towel, and toss into a cooler. It will stay hot for hours. At very low temps (225F) the stall can last several hours, depending on the quality of the meat. The key here is patience. If you get jammed up for time (guests waiting for food), you can crank up the temperature (325F) and power through it. The classic difference between Low & Slow and Hot & Fast.

OK, Aussie, clue me in on this one?