I finally got around to actually cooking on my long-awaited red SS today... felt pretty good to get her going and let her do her thing.
Tried something new-- de-boned a whole chicken, then seasoned it with salt and adobo, rolled it all up, and tied it back together for a boneless chicken roast. Cooked like a pork loin, but was more juicy.
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0043_zps4e54d76d.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0043_zps4e54d76d.jpg.html)
Two-zone fire puts a nice color shift on this end of the kettle.
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0045_zpsa729c890.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0045_zpsa729c890.jpg.html)
Ooops! A short chimney netted me more heat than I wanted. Worked fine for searing off the skin, and I choked it back to about 350 for the roasting phase.
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0047_zps170afad2.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0047_zps170afad2.jpg.html)
Mid-way through the cook. Apple wood for smoke, and yukon golds along for the ride.
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0051_zps49a7e652.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0051_zps49a7e652.jpg.html)
Second kettle coming up to temp.
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0053_zps4e9e91db.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0053_zps4e9e91db.jpg.html)
Veggies on grill #2. I flipped back the side grates for better heat flow and a little more elevation.
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0049_zpsff7f2e5e.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0049_zpsff7f2e5e.jpg.html)
Chicken resting. This works kinda nice, because the white meat in the center is protected by the dark meat on the ends.
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0057_zps64f3699a.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0057_zps64f3699a.jpg.html)
Top shot. I roasted the red pepper on the chimney as it was heating up.
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0058_zps148626f5.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0058_zps148626f5.jpg.html)
Veggies all done (about 20 minutes at about 400, and they still have a nice crunch to them).
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0059_zpsd3c1f902.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0059_zpsd3c1f902.jpg.html)
All plated and happy.
(http://i1367.photobucket.com/albums/r782/MikeStavlund/IMG_0060_zps02e9e159.jpg) (http://s1367.photobucket.com/user/MikeStavlund/media/IMG_0060_zps02e9e159.jpg.html)
You nailed that cook Mike! It was fun seeing those two reds in action.
Nice maiden cook! It must feel so rewarding. I know how you feel about the resto. I haven't cooked on mine either since I got it.
Get 'er dirty, Lawrence! These old kettles have a lot to teach us.
That chicken looks fabulous ! Great meal on a great grill !
Can't wait to get a Red S/S , have I got a build planned for one !
I've always thought cauliflower was detestable shit......until now !!!
That whole plate / array looks very inviting !!!
Good Show !!!!!!
Good looking pair of Redheads! ;D Oh and the food looks pretty good too ;D