tony b

That's just sick, dude! Break a leg in the Challenge!

As others have said, you only use the grates you need in whatever combo - example drip pan on the lower grate, food on the main grate. You will need to use the main grate to support the upper grate, when you use it in that configuration. Another tip, the upper grate is also your "searing grate" - flip it over with the long handles/legs pointing up and set it on top of the charcoal basket handles. I usually only do long heat soaks for pizza/bread on the stone. Sometimes for whole chicken on the upper grate, if I'm doing it indirect. Even for low/slow cooks, I'll just let the KK come up to near target temp, with grates in place. Then add the food. dstr8 - you beat me to the punch. I was looking for a recipe, as I recognized what you were doing on the KK as very similar. It's also similar to what Emeril does. http://www.foodnetwork.com/recipes/emeril-lagasse/perfect-roast-chicken-recipe.html

Nice pics. Don't be shy in posting.

Doors always open! But warn me you're coming so I will make sure not to drink up all the beer - lol!

Well done, AGAIN! Another KK winner in the challenge. Maybe they'll start to see a trend - hummm??

Had leftovers, so what to do? Pizza!! Sauce is leftover filling from the pork roast (spinach, mushrooms, sundried tomatoes, ricotta ...), chicken is leftovers from a whole chicken cooked earlier in the week, and the dough is leftovers from my last attempt at deep dish pizza (disaster!). Add some more sliced mushrooms and a couple of slices of mozzarella cheese and call it done! Heat soaked the KK for 90 minutes @ 450F, with the pizza stone on the upper grate. Pie went on parchment paper for 6 minutes, then I removed the paper and put the pizza directly on the stone for the last 5 minutes. On the KK at the finish. Done. Nice crust. Was very happy with that. For a leftover pizza it was pretty tasty!

Sort of a nice twist on the "twice baked" potato!

Bosco, that's just dynamite! Gotta remember that one, as I need it in my toolbox.

Welcome! Don't forget to post those all important pictures when it arrives!

Nice looking ribs! Good job! btw - looks like you have the new KK "branded" thermometer??

Daahhaamm! I'd be deliriously happy with that meal. Toss in a good bottle of Cab and off to the races!

In a word - LITE.

Main reason that I buy most of my bbq cuts at CostCo is that they aren't "enhanced." My local butcher's stuff is excellent, but a tad pricey, so I tend to reserve buying from him for special cooks. And I see absolutely nothing wrong with wanting to use the best grade of meat that you can get your hands on?? I buy prime brisket when the price is right at CostCo. Don't think that makes me a "hipster" at all - because I patently refuse to wear white socks with sandals - LOL!! Have read Mixon's book and he's always been totally unapologetic about being a douche bag, even before the TV exposure, but when you got the hardware to back it up. For the rest of us, there's Steven Raichlen and Chris Lilly (and countless other "nice people" in the BBQ world, like on this Forum!)

Anticipation often makes things extra special.

Awesome looking Surf n Turf - lucky boy!

Well done, MacKenzie! My philosophy exactly - Life is Short, Eat Dessert First!

Nice pie, MacKenzie. I still have a tad of pizza dough left in the fridge that I should probably use up this weekend. But, it's gonna be a busy one. Beer Festival tomorrow and the Club is pouring. We're the only homebrewers there, as it's 95% commercial beers. I'm bringing an English Pale Ale.

Excellent job for being "rushed."

Touche!

Well Done, Ken!!!! Missed your posts, so I'm glad to see you making up for lost time!

You just described, exactly, how Sous Vide cooking works. However, if you cooked the chicken on the KK at 350-ish degrees, for an hour or so to get it up to 145F IT, you won't be able to lower the grill temp back down to 145F. There's just too much mass in the grill; it won't cool off that much for hours, even after you snuff out the coals. On the brightside, another 8 minutes of cooking time isn't going to make doodly squat difference in the IT of the bird at 350F. So, there's no risk of "over cooking" it.

Yes, Rick, there are 2 different styles of drip pan. The original round one you see in my picture that comes will every KK, and the "upgraded" one you refer to that's the shape of the grates. I just bought the double lined version, but haven't used it yet.

Not going there, even though Sir Mix-a-Lot is screaming in my head.