tony b

Wicked. What are those rings you are using for stands?

You should be so lucky.

Could be a winner in the challenge. Break a leg, kid.

I never log out. I just close my browser when I am done. Works for me both on my PC and my phone. YMMV.

Me, too! HBD Dennis!

Welcome to the addiction! You might want to seek counseling - ha, ha! Hi, my name is tinyfish and I have a BBQ grill problem!

I don't have the roti, but I have cooked my fair share of chickens - whole vs spatchcocked, direct vs indirect, main grate vs upper grate, vertically (NOT on a beer can!!!) vs horizontally, and I have to say that there isn't a lot of difference in the juiciness of the meat between all these variations - all come out succulent, but the differences are in the crispiness of the skin and the overall cooking times. Obviously, a spatchcocked chicken is going to cook faster than a whole bird, either vertical or horizontal on the grill, as there is more surface area directly exposed to heat. I seem to get better results on the skin doing them spatchcocked, too, as it is easier to control the browning of the skin by being able to flip it over either toward or away from the heat source, as needed. It also has the advantage of allowing the use of the upper grate to get the bird closer to the dome walls without worrying about burning the high spots on a whole bird. Here's some pics of what I'm referring to. First, the whole bird on the vertical rack (can't do this on the upper grate). Got a little too done on the very top where it gets close to the dome walls. Now, here's a spatchcocked one on the upper grate. By comparison, a horizontal whole bird on the upper grate. While this one has great color, the skin isn't as crispy as the spatchcocked bird. Unless I'm doing Cornell or Alabama White chicken, I like doing chickens spatchcocked, direct, on the upper grate @ 425 dome, the best so far. With those sauced/brined chickens, you really need a drip pan to stop the flareups. YMMV.

Excellent looking plate there, Wilburpan! Love me some salmon belly sushi, too! Like Slap Yo' Mama (spicy), but not a big fan of Chachere - too salty for me. I lean towards Emeril (I whip up my own from his recipe), Penzey's, and Dizzy Pig for cajun/creole seasonings. YMMV.

Woo, Hoo - Way to represent, guys!!!

With their own tag line - "We're here to [clap] [clap] cook you up!"

The splitter would have come in handy on that steak cook of yours. Direct sear, then just slide the steak over to the indirect side to roast to final temp. Easy, Peasy!

While whimsical, it can't be very efficient, given that there's no insulation anywhere on it. With that much surface area, he has to go through some gas on a long cook, and probably can't hold temperatures in the rain.

Hey Wilburpan! Where you been, buddy?? Missed your awesome cooks - glad to have you post again!!

Parchment paper is the way to go for me. After a minute or so on the hot stone, you can (if you want) slip the paper out to have more direct contact with the stone.

Moon Roof!

How about "Passion?"

"Nuke that meat!!" will become the new house cooking slogan, ha, ha!!!

Seriously tasty looking treats there, MacKenzie! Making me hungry!

Bronto Ribs, baby!!

What a monster! Can't wait to see the finished product!

Like Prince - now we have to refer to him as "The KKer formally known as Cookshack!"

Glad to be of service! You have the technology to make this, now just go off and DIY!!! Yeah, 35 years in the business will do that to yah! It was a great job and I had a pretty successful career; but, boy was I glad to retire! Been retired 2 years now and don't miss it at all.

TY to all. Trust me, it was as tasty as it looked! I hear yah, MacKenzie. This was "imported" corn from FL. Our local stuff won't hit the roadside stands until late July. Nothing better than fresh picked corn. That, and homegrown tomatoes; THAT's summertime, baby!!!! One of my tomato plants is already flowering - can't wait!!!

That's our girl!!!

Tonight's dinner was a 16oz bone-in ribeye (aka Cowboy). In the SV bath @ 125F for 4 hours, then onto the lower grate of the KK @ 500F dome. Of course there's porn, I mean, corn, too! Right out of the SV bag. On to the KK. First flip, nice grill marks going. Resting, while I finish up the sides, including mushrooms with the SV jus. Full plate shot - Grilled corn on the cob, twice baked spud, mushrooms, side salad, dinner roll, and a nice Tempranillo to go with it all! Up close and personal. Money!