First kettle and first charcoal cook in 30 years.

[GregS]

beans?  sheer brilliance.  man i love this place, great call buckie you da man. 

[namtrag]

Buckie's pinky knows more about bbqing than I will ever learn!

[1buckie]

Buckie's pinky knows more about bbqing than I will ever learn!

@namtrag     Yeah, thanks.......

....but you'd be amazed at what your own direct personal experience is on the verge of coming up with............

[1buckie]

.....or drip beets........



beets, mangoes, chunked....cinnamon, maple syrup, little cracked salt, butter.....
.................under pork dripping........

[namtrag]

Yummy!  I am not sure I like beets (haven't tried them in years), but I am sure I would like them from that pan!

[1buckie]

Yummy!  I am not sure I like beets (haven't tried them in years), but I am sure I would like them from that pan!

Not a big fan myself....

....but I WAS a fan of that pan !!!!

These will be in rotation at least some of the time.....

just cook 'till semi-soft.....smoke adds a whole 'nuther layer.......

[Mark Schnell]

Use Beans.............not all that much water vapor in beans...........

So, you're saying that beans don't produce vapor? Huh, hang out at my house for a while after a good bean and cornbread dinner!

[1buckie]

Use Beans.............not all that much water vapor in beans...........

So, you're saying that beans don't produce vapor? Huh, hang out at my house for a while after a good bean and cornbread dinner!

different vapor...not like steam..........thicker.......

[Mark Schnell]

Use Beans.............not all that much water vapor in beans...........

So, you're saying that beans don't produce vapor? Huh, hang out at my house for a while after a good bean and cornbread dinner!

different vapor...not like steam..........thicker.......

Let's stop now, I'm losing my appetite. 

[mirkwood]

Looks awesome but I bet it's not as good with a chicken over top of them as opposed to a pork butt!

Actually, it might work pretty well with chicken since you can cook the beans the whole time, I bet, and not have to worry about them getting overdone and mushy!

Works pretty well with a brisket too.

[GregS]

until just now i never knew why beets existed.

buckie my mind is blown. 

[1buckie]

until just now i never knew why beets existed.

buckie my mind is blown.

"until just now i never knew why beets existed."



....it's a science thing maybe........

[namtrag]

I was out on a backpacking trip to Grayson Highlands from Thursday through Sunday, so I still haven't cleaned and gotten my new performer ready for it's maiden cook.  I plan on working on it Friday evening and Saturday morning, and barring unforeseen issues, will do my whole chicken cook to christen my grill on Saturday afternoon.

Anyway, I had one more question...I know some people use olive oil, or some type of oil on their chicken.  Has anyone had experience using coconut oil?  We really like it when we cook with it, but I don't recall seeing anyone use it for grilling.  Thanks, everyone!

[mike.stavlund]

I've used coconut oil, with good results.  My general approach with chicken is to get the seasoning *under* the skin if at all possible (I don't tend to eat the skin, and this allows more flavor to penetrated into the meat).  To do this, I usually combine salt/spices with some kind of fat-- olive oil, or butter, or coconut oil.  Once I mix it all together, I separate the skin from the meat (carefully reach in there with your fingers, and/or the handle of a wooden spoon-- be gentle so you don't tear the skin), then put the seasoning mixture underneath there. 

But srsly, Mike my friend, don't overdo/overthink this.  For your first chicken just put some salt and pepper right on the skin, put the bird on the grill, and let the Weber show you what it can do. 

[namtrag]

Yeah, Mike...I am doing my usual overanalyzing thing!!!  Good advice, my friend.