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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
braindoc

Cooking logistics question - help me please!

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Here is tomorrow’s goal for Grendel - a 5 pound roast chicken and about 5.5 pounds of marinated flanken cut beef ribs.

I was planning on using a vertical roaster for the chicken.

I know that these thin-cut ribs can be cooked quickly over direct heat, but I’d like to smoke them low and slow.  Had good results that way once a few years ago on the BGE.

How should I set-up my 32 KK?  Which grates?  What food goes where?  Cooking sequence??  Temps?
 

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I have a 23" so I can't help with the setup question, but as far as cooking goes - chicken indirect heat on the main grate level at 350F to roast, when almost done, ramp up the KK to 400F to help crisp up the skin. Then, grill the flanken ribs direct on a lower grate about 90 secs on each side should do it. You just want to get a nice char on the outside, as they will cook very quickly and get tough. Good Luck!

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Thanks @tony b.  
We were so busy yesterday (planning a trip mostly),  I didn’t see this until well after the cooking started.  I wound up doing low and slow.  Here’s a shot of the flanken - delicious.   I was distracted when I took the chicken off and didn’t get a pic, my bad.

 

24D8687C-B4F2-4DC1-9F5D-42B53D809936.jpeg

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