tony b

More great food porn from MacKenzie!!! Your photography and plating skills are Pro!

Love BBQ goat. Americans are one of the few places where goat isn't eaten much, same with lamb. Both are very tasty. Don't get it?

Got this recipe off Cook's Illustrated. Haven't tried it yet, but it sounds like an interesting technique to keep skinless chicken from drying out on the grill. http://www.cooksillustrated.com/recipes/6482-charcoal-grilled-barbecued-chicken-kebabs?token=bd907b2761fffb780d8510eca34d6514 Bet it would work on other things as well, like pork tenderloins. And besides, who doesn't love bacon???

I have the Trader Joe's version and love it. Also have the big tub of coconut oil from CostCo. Makes the best rice pilaf!!!

Love the names!!

We warn newbies to go out and buy a new, bigger belt, as you're gonna need it!

Awesome, as usual, MacKenzie! I'm dying to try this wing recipe. Great looking spinach, too!

Not really a forum issue, but the new website still has some kinks in it. If you're in the Store and click on any of the "Shipping Information" tabs, the resulting text comes up in Latin and it's the same on all the items, regardless of grill size. Oh, and I guess there are no accessories for the 21" grill - it's empty. In due time.

Wilburpan, awesome looking wings! Have you tried the BP and Salt rub on a whole chicken??

The reviews on Amazon weren't kind! I had a lot of the same reservations about being too pliable to actually pick up anything of weight. Hence, their demo of asparagus and bacon.

Yummy! Time for lunch, these food pics are killing me!!!

I generally don't use the ceramic heat deflector if I'm cooking indirect anymore; just use the drip pan. So I always have the perimeter hotter than the center. I rarely have that much food on the grate to worry about it.

You're killing me! It's lunchtime and I'm too hungry to be looking at pictures of food right now!!

I do a lot of beer festivals, so the lanyards come in handy walking around and not having to worry about dropping your glass if someone bumps into you.

Nice virgin cook nonetheless. Congratulations - you're now an official KK' er!

I've owned lanyards for both beer and wine glasses for years. You people need to catch up. Our homebrew club sells them at our festival every year. They're called Beer Schwings.

I think I could have fun with this! Endless possibilities.

Break a leg, kid. I'd eat that in a heartbeat.

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.