Introducing Picanha (Fat Cap Sirloin Roast)

The French call it culotte, which means something like “britches.” Here in America, we know it as fat cap top sirloin. (Other names for this singular cut include rump cover, rump cap, and sirloin cap.) But the cut reaches its apotheosis in Brazil, where it goes by the name of picanha (pronounced pee-CAHN-ya). Generations of […] The post Introducing Picanha (Fat Cap Sirloin Roast) appeared first on Barbecuebible.com.
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Oven Baked BBQ Pork Chops

When’s the last time you sank your teeth into a simple oven-baked BBQ pork chop? But, can a pork chop in the oven actually have good flavor and still be juicy and tender? Yes, and this quick weeknight recipe is the no-fuss rescue the sheet pan chops been begging for. This post was sponsored by... Read On → The post Oven Baked BBQ Pork Chops appeared first on Girl Carnivore.
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Dutch Oven Brisket Chili with my Secret Ingredient

Dutch Oven Brisket Chili cooked over open fire and infused with my secret ingredient. The post Dutch Oven Brisket Chili with my Secret Ingredient first appeared on GrillinFools. Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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Your One Memorable Cook For 2021

I'm interested in seeing/hearing what a memorable cook might have been for you this year. This doesn't have to be your favorite or best looking cook but something that might stick out from others.  I'll start out. Nothing fancy but just some chicken thighs and macaroni on a smoker that I ended up restoring for its first cook. We had family and friends over making it a special day that stood out.   Do you guys/gals have any meals that stick out for you?
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Grilled Cauliflower and Sweet Potato Wraps

I can't let a fall pass by without representation of my favorite seasonal veggie, the sweet potato! Having used this tuber in tostadas, salads, tacos, mashers, and just straight up wedges, you may think I might have tired of coming up with new recipes that center this orange-fleshed sweet spud, but I'll take any excuse to cook some up. This year comes with it yet another new use: being fodder for a sandwich in these grilled cauliflower and sweet potato wraps.
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The 2021 Last-Minute Shopper’s Guide to Grilling & Gear

Attention procrastinators, the clock is ticking and you’re running out of time to surprise your grill-mates for the upcoming Holidays. Fear not for, as always, we have you covered – with a cool new grill, like the wood-burning Burnie, and a new way to light it, mega-blow torch called the SearPro. Once your grill is […] The post The 2021 Last-Minute Shopper’s Guide to Grilling & Gear appeared first on Barbecuebible.com.
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The Best Pizza Dough Recipe

I don't claim to be a professional pizza dough maker but this pizza dough recipe is one that I've been using for several years and it makes a fantastic New York style pizza. I am a dedicated student of Viviane Bauquet Farre, at least where pizza dough is concerned, and this is the recipe [...]
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Basehor Bombs

Basehor Bombs My twist on this recipe: https://urbancowgirllife.com/texas-twinkies-recipe/Basehor I like chedder cheese more than creamed cheese, so used that instead. Chilis smoked for 1 hr @225, chilled in cold water and drained. Layered in strips of sliced chedder,diced up brisket mixed with Jack Stacks BBQ sauce. I use thick cut bacon, wrapped 1 slice around stuffed jalapeños and sprinkled with Cowtown Squel. Smoked @ 225 for 1hr 15 minutes. Sure smells good . . . letting them cool off
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pumpkinata – happy autumn

swapped in pumpkin ale for water and added some pumpkin pie spice to a base farinata di ceci, following the initial bake I removed it to a grid for the addition of goat cheese, fresh rosemary and pineapple head/butter roasted pumpkin then a final bake. batter into a screaming hot cast iron pan with a good bit of olive oil, to get a nice fry on the exterior the ale affected the final texture, guessing it was the sugar, didn't get the usual crispiness but still good about another 5 minutues to melt things together a bit topped off with a peanut/date crusted chocolate tart doing a lot of yard work, fall cleanup, several bonfires lately, really enjoying autumn pumpkin Sam & some salted peanuts, another great combination. 
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Chicken Vodka Pizza

There isn't too much I miss about office life having exclusively been working from home for a year and half now, but one thing I do find myself wanting for every now and then is the catered lunch meeting. Lunch is a popular meeting time at my work and that hasn't ebbed during the pandemic, which means it's actually harder to get a meal in. When in the office though, the call to gather during lunch hours usually came with the promise of being fed, and, at least for me, that's an incentive I all in on. One of the most frequent lunch options provided is a pizza place called Emilio's, whose claim to fame is a chicken vodka pie that's loaded amply with sliced chicken breast and then dosed in a vodka sauce that's probably more cream than tomato. It's a hell of a slice, and it's also incredibly heavy and filling—I may have dozed off in a meeting or two after eating that pie. That specific pizza isn't one I've really seen many other places, and to satisfying a recent hankering for it, I made a version at home that had a much lighter touch, but was equally delicious.
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Why You Should Grill or Smoke Mushrooms Now

It’s National Mushroom Month! And no better time to put fabulous fungi front and center on your smoker or grill. Because if ever there was a vegetable for live fire, it’s the mushroom. The spongy texture absorbs marinades, bases, and smoke flavor. Depending on the variety, it can be steak-like (think portobellos), oyster-like (think oyster […] The post Why You Should Grill or Smoke Mushrooms Now appeared first on Barbecuebible.com.
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Kimchi Burgers

I enjoy making things just a bit different than the norm.  Had some kimchi and some burger and thought I do like Korean BBQ,  but don't have what I need,  but do for burgers.   So here's my go at the burger.   Burger: 2lb Ground beef 1/4c Finely diced kimchi 1/4c caramelized onions 5 clove Korean pickled garlic Drizzle Coconut nectar  Mix together, rest in fridge to chill (30min) Glaze: 1/4c Teriyaki 3tbsp Orange Juice 1tbsp Honey Gochujang (to taste) brush on while cooking for a nice glaze Aiole: 1/4c Kweepee mayo Toasted Sesame oil (drizzle) Gochujang (to taste) 1-2 tsp Tamari Coconut nectar (drizzle l Cook: Chilled parties onto direct grill.   Let cook 5 min baste, flip baste, etc When done sprinkle with Sesame seeds.  They stick nicely to the glaze.  Build: Smear the roll, add pattie cover in thinly sliced cabbage,  drizzle aiole over cabbage cut and enjoy! 
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Jalapeño-Lime Chicken Skewers

When I'm devising a marinade, I always taste it to ensure the flavor and seasoning are all in line with expectations. It's not uncommon for a marinade to get pushed in a directions that makes it taste a bit overboard on its own, but that's often needed because flavors will get diminished when the marinade is adorning its subject and has been cooked. There have been some marinades though that I try and think, "I'd eat that with a spoon." I don't think I've actually developed a recipe though where the marinade purposefully did double duty as a meat seasoning and dip, so I figured I might as well give that shot and see how it works out. In the case of these jalapeño-lime chicken skewers, the answer was, surprisingly well.
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Grilled Sheet Pan Chicken Legs with Pesto

This one sheet pan meal is as simple as it is delicious. We combine kid friendly chicken legs, potatoes, veggies, onions and some basil pesto to create Grilled Sheet Pan Chicken Legs with Pesto The post Grilled Sheet Pan Chicken Legs with Pesto first appeared on GrillinFools. Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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Are you FTC Compliant with Your Email Mail Marketing

The FTC rigorously enforces laws for email compliance. Ensure that your strategy is aligned with the CAN-SPAM Act so that you’re not exposed to potential lawsuits.

Read the entire blog post at:
https://www.vidpenguinproductions.com/blog/are-you-ftc-compliant-with-your-email-marketing

Here are a few of the rules that businesses must follow:

Don’t use false or misleading header information.
Your “From,” “To,” “Reply-To,” and routing information — including the originating domain name and email address — must be accurate and identify the person or business who initiated the message.

Don’t use deceptive subject lines.
The subject line must accurately reflect the content of the message.
Identify the message as an ad.

The law gives you a lot of leeway in how to do this, but you must disclose clearly and conspicuously that your message is an advertisement.

Tell recipients where you’re located.
Your message must include your valid physical postal address. This can be your current street address, a post office box you’ve registered with the U.S. Postal Service, or a private mailbox you’ve registered with a commercial mail receiving agency established under Postal Service regulations.

Tell recipients how to opt out of receiving future emails from you.
Your message must include a clear and conspicuous explanation of how the recipient can opt out of getting an email from you in the future. Craft the notice in a way that’s easy for an ordinary person to recognize, read, and understand. Creative use of type size, color, and location can improve clarity.

read more at https://www.vidpenguinproductions.com/blog/are-you-ftc-compliant-with-your-email-marketing

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Portobello Marsala Strip Steaks

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Planking, Demystified

If you’ve visited the Pacific Northwest, chances are you’ve enjoyed one of the most distinctive American ways to grill fish: on a cedar or alder plank. The process satisfies and gratifies on quite a few levels. First, the wood imparts a unique flavor all its own—a spicy, wine-like flavor in the case of cedar; a […] The post Planking, Demystified appeared first on Barbecuebible.com.
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Chapli Kebab

When my wife suggested having kebabs recently, I imagined I'd be cooking meat on a stick because that's inevitably where one's mind goes when using the word "kebab." With new recipes for the site always a priority, I set out to find or create something not previously covered here and began scrolling the interwebs and Instagram for inspiration. When I came across a video of chapli kebab being fried in a large pan on the street, I was immediately taken. I dug a little deeper and familiarized myself the best I could from video, words, and pictures with the different varieties of chapli kebab made in Afghanistan and Pakistan and knew this highly seasoned ground meat mixture was going to be right up my ally. So I gave it shot and was completely won over by these non-skewered little discs of beef that I can't say represent authenticity for sure, but they certainly deliver on immense deliciousness.
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5 Terrific Marinades for Steak

Of all the flavor-enhancing weapons in a grill jockey’s arsenal, none is more powerful than well-made marinades. They begin working their magic before you even light the grill. While often used on lean, mild-tasting proteins like chicken breasts, shrimp, or fish fillets, marinades are great on steaks, too, especially if you’re tiring of the simple […] The post 5 Terrific Marinades for Steak appeared first on Barbecuebible.com.
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BBQ Leftovers: Brisket and Fire Roasted Corn Pizza

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Six Sensational Sandwiches to Make Now

Did the concept of eating a slab or meat between two slices of bread really originate with the English nobleman John Montagu so he could spend more time at the card table? Or did the Fourth Earl of Sandwich, his official title, simply have a good spin doctor who celebrated Montagu’s gambling-friendly convenience food in […] The post Six Sensational Sandwiches to Make Now appeared first on Barbecuebible.com.
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Japanese Grill night

This cook was years in the making. Inspired by cooks from @CPARKTX2 and @The Cen-Tex Smoker many many moons ago, I've had yakitori and onigiri on my mind,  for far too long. So, I dusted off The Japanese Grill book, checked out some other recipes, and got to work. Onigiri, with miso butter. Chix thighs with scallions, glazed with the yakitori sauce from The Japanese Grill book. Drumsticks glazed with an orange, soy sauce, yuzu kosho sauce.  Shisito peppers, cherry 'maters. Had a decent spread...  from bottom left - yakitori chix, 'maters, orange-soy-yuzu legs, shisito pepepers, 'shrooms with bacon. All chased with a fair bit of sake What a great meal! Relatively simple cook (the prep takes a little time), and the payoff is yuge. Would have eaten a bit earlier if I had fired up another cooker or two, but... lazy. Caliqueen agreed that we need to do this more often. But, that may have been the sake talking.
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Ribs Take Wing

First came Beer Can Chicken. Then the Bacon Explosion. Then Bacon Wrapped Onion Rings and Pork Shooters. So the next way cool thing that will rock the barbecue blogosphere? We’re putting our Bitcoins on Rib Wings. Rib Wings are made by slicing a rack of ribs into individual ribs before cooking. The process resembles how […] The post Ribs Take Wing appeared first on Barbecuebible.com.
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Grilled Shishito Pepper and Scallion Salad

I've been on a mini-quest to find more ways to enjoy shishitos than solely on their own. So far I've put them in sandwiches and on skewers, but I've had an idea for a shishito salad bouncing around in my head without a totally clear idea of what it would consist of, so never developed a recipe for it. While my family was visiting this past Memorial Day weekend, my sister said some grilled shishitos would hit the spot as part of our Tiki-themed menu, and while at the grocery shopping for that, my shishito salad began to come into focus and I decided to give it a whirl. What I ended up making was pretty damn tasty, featuring a prominent grilled flavor by also including a large amount of fire-cooked scallions along with the peppers.
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Baked Citrus Salmon

Using a medley of lemons, blood oranges, and common oranges, this baked easy citrus salmon comes together in under 30 minutes from start to finish for a bright, light, and low-carb meal! And, oh, it looks fancy enough to impress just about anyone. From grilling to pan-seared, I adore salmon. It’s versatile, healthy, and meaty... Read On → The post Baked Citrus Salmon appeared first on Girl Carnivore.
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Host an Easy Grilled Tapas Party

I’m excited to partner with Reynolds Wrap® Foil for this post. Looking for an alternative to the usual barbecue fare? Throw a festive tapas party in your own backyard. Capture the flavors and conviviality of Spain’s “small plate” culture, now popular throughout the world. Reynolds Wrap® Non-Stick Foil makes it easy to prepare with little […] The post Host an Easy Grilled Tapas Party appeared first on Barbecuebible.com.
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How to Cook Over a Campfire

“To poke a wood fire is more solid enjoyment than almost anything else in the world.” Charles Dudley Warner 19th Century American Writer   Feeding yourself and other people during an outdoor adventure can be one of the most gratifying experiences of your culinary life. Whether you’re a car or RV camper, backpacker, biker, boater, […] The post How to Cook Over a Campfire appeared first on Barbecuebible.com.
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Brown Sugar and Bourbon Peaches with Grilled Pound Cake

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Prosciutto wrapped grilled peaches.

Went to the local farmers market yesterday and picked up some summer treats. I love heirloom tomatoes, and they are in by the thousands around here, grabbed some of the seasons last peaches and had a lucky find of bourbon barrel smoking wood chunks. I was pretty pleased with my purchases. These Bourbon Barrel Chunks are the real deal, not that Jack Daniels Bull Shtuff. Each piece is fist size.The aroma evolving from these chunks, was spectacular.  I decided to roast a tenderloin with them, only using two chunks, which turned out to be about right on the money for last night’s cook. The meal last night consisted of the tenderloin, with an evoo base prior to adding the rub I typically use for beef, a power salad, Mac and cheese (because we can) the prosciutto wrapped, cream and blue cheese stuffed peaches wit a warm smoked honey and sriracha drizzle. So super easy to do, and off the freaking charts delicious. We served both a White Pinot Noir, and followed with a Pinot Noir Rosé. Afterwards, we served up My Beautiful Wife’s Key Lime Pie. We had some friends over, and the evening was spectacular. It is just hard to beat great friends, a great meal, and outstanding wine.  Sorry for the poor photography, but given the events of the evening, I felt kind of lucky to be able to capture any images at all. Last pic is about midway through the meal of a very messy eater, me. The bread was fresh baked black pepper, and pink Himalayan salt drizzled with olive oil and crusted with Parmigiana, Asiago and Romano. Thank you for looking hope the rest of your day is outstanding.
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Grilled Cinnamon Apple Packets

Grilled apples, cored and stuffed with nuts, trail mix, granola, brown sugar and honey, then wrapped in foil and baked on the grill until they become soft, sweet and oh so delicious. The post Grilled Cinnamon Apple Packets first appeared on GrillinFools. Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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For the Best July Yet, 8 Great Recipes for the Grill

There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or […] The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.
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Pork Belly Burnt Ends

Okay, these turned out so insanely flavorful and rich. Found a 9lb. slab of pork belly at Wegmans in the Brooklyn Navy Yard and knew I had to try the recipe for burnt ends I saw on howtobbqright.com. I sliced the belly into 1.5" cubes and covered them in Dizzy Dust. Using a wire rack from a sheet pan we have in our kitchen, I smoked the cubes indirect 225°-250°F for about two and a half hours. I then transferred them to an aluminum pan and added brown sugar, butter and drizzled some honey. After two more hours at 250°F, I glazed them with a mixture of BBQ sauce, buffalo sauce, apple juice, apple sauce, peach preserves & Crystal hot sauce that I simmered on the stove until smooth. Once glazed, I threw the aluminum pan back on the egg for 10 more minutes to caramelize them.
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Smoke Brisket and Pork Butt Cook on the Deep South Smokers GC36

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Greek Lamb Chops

Tried a new direct method for grilled lamb chops. Got the temp to 500 dome, shut the bottom vent and opened the dome. Grilled open direct for 4 minutes per side, these were 2 bone chops so less time if single bone. Nice char and the chops were a perfect medium rare. Air fried Brussels Spouts on the side.
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Stuffed pork chops...

Morning All: Kathy found another recipe she wanted to try...stuffed pork chops...the recipe called for celery, onion, apples & bread however we substituted sage sausage for the apples plus used rye bread...sauté' celery & onions then add in the cooked sausage & bread pieces...cut a pocket in the pork chop & fill...Just put them on the EGG... The chops were almost 2" thick...used some Lane's BBQ Kapalua rub on the chops...just flipped them... My plate with side dishes of roasted spaghetti squash & glazed carrots (butter/brown sugar glaze)... VERY DELICIOUS!
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Don’t Have a Smoker? Ingredients That Add Smoke Flavor

Want to boost the smoke flavor—even if you don’t have time to fire up your smoker? Add one of the following smoked ingredients. Ingredients That Add Smoke Flavor Bacon: Everything tastes better with bacon. Wrap lean foods, such as shrimp or chicken breasts, in bacon for grilling. Grill or pan-fry bacon until crisp and crumble […] The post Don’t Have a Smoker? Ingredients That Add Smoke Flavor appeared first on Barbecuebible.com.
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Nashville Hot Cauliflower

Say wha?   Saw this idea a few weeks ago, don't remember where.  I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes.  I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick.  After 15 minutes on the Egg I had this:     The left side does show a bit more darkening, but not really worth the trouble.   I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet.  I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter!    I thought that may be a bit overwhelming so I made something up:  melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry.  Once thickened, I poured it in a bowl big enough for the cauliflower head.     After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it.  Returned it to the Egg for ten more minutes to "set" the sauce:     Kinda purty, like a 7 pound meatball.  I sliced it into "steaks", not florets, and let the pieces fall where they may.  Served with Kimchee:     The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so...  The meal could've used a big pile of white rice, however.   Thanks for looking.  
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A brief caveman pic tutorial

For those on the reverse sear/caveman fence, this may or may not seal the deal; (all temps *F on the dome) Low and Slow around 250*F to around 7-8 *F below your desired finish temp. (Expect this step to run around 45 minutes for 1 1/2" and reasonably up steaks-half inch excluded  ) Now time for the hot and fast:  Open the dome and shut the lower vent-let the fire produce a hot lava bed across the coals, Time for some long tongs and nimble-flip at around 60-90 seconds and pull when your finish temp is there. You will be justly rewarded.  Add to your arsenal. Stay healthy and safe out there- (Same steak for the whole show!)
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Grilled Flatbread with Charred Shallots and Figs

Figs are something I have let fall to the wayside in recent years. There was a time when I eagerly awaited the short windows of time when I was able to walk into my local grocery and purchase tender and sweet figs, and over the years they've worked their way into dishes on this site and off. The shift to almost entirely home cooking during the pandemic reminded me of the virtues of figs and the additional fodder they provide for recipes that offer something different from my usual rotation. So I picked up a package back in the fall and used some pantry staples to put together these grilled flatbreads with charred shallots and figs, then I wrote it up and scheduled the post for seven months from that date to remind to eat more figs when their first season hits in early summer.
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Maple Plank Bacon-Wrapped Meatloaf

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Peruvian Inspired Steak and Potato Kabobs

After a long day of carrying around camera gear, we crowded into a bustling restaurant off the square in Cusco and I dug into my first lomo saltado. The flavors I tasted while traveling through Peru are what inspired these steak and potato kabobs, a perfect meal for camping with global flavors! This recipe was... Read On → The post Peruvian Inspired Steak and Potato Kabobs appeared first on Girl Carnivore.
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GreenScreen Editing Tip for Humatar Videos

I just created a really cool technique for a 2 camera shot from a single green screen Humatar clip. Get the full training technique here

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GreenScreen Editing Tip for Humatar Videos

I just created a really cool technique for a 2 camera shot from a single green screen Humatar clip. Get the full training technique here

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Chris Sussman's Smoked Spatchcocked Chicken with Spicy Alabama White Sauce

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Shrimp Stuffed Smoked Trout

Whole trout, stuffed with shrimp, citrus fruit, and herbs, then smoked with fruit wood to a perfect 145F The post Shrimp Stuffed Smoked Trout first appeared on GrillinFools. Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill. | Twitter | Facebook | Google+ | Pinterest |
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6 Things You Need to Know About Pork Ribs

Pork ribs have it all: rich-tasting meat with plenty of luscious fat, as well as bones to provide structure and flavor, at a price that remains relatively affordable—especially when compared to beef. Ribs are capable of culinary sophistication, yet primal—even joyful—enough to devour with your bare hands. Here are 6 Things You Need to Know […] The post 6 Things You Need to Know About Pork Ribs appeared first on Barbecuebible.com.
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Butter Injected Smoked Pork Tenderloin

We often brine lean meats like smoked pork tenderloin however, this time I changed it up and injected butter instead and yes, it was something to write home about. These lean, delicious cuts cook up quick in the smoker and they can even handle being cooked a little higher if you want to get [...]
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Chicken Under a Brick

Saw this on ATK last weekend.  Most recipes call for a preheated brick, cast iron or similar on top of the chicken, this recipe involved spatching the bird, beating the h*ll out of it to flatten further, then skin-side down into a ripping-hot nonstick pan for 20-25 minutes, with a non-heated weight on top (to push the skin into the pan); this gets rid of the pre-heated fuss.  Bird is then flipped, basted, and into an oven to finish cooking. I used a Le Crueset DO, wrapped with foil to keep it clean (heh):       I didn't like the idea of heating my non-stick tFal that hot, then remembered I had the larger of a 2-pan ceramic nonstick set from Bed, Bath, & Beyond that hadn't been used (the smaller one was in the trash after a month; ceramic works like on TV for 3 or so times, then degrades quickly.)    I prepped my paella pan with baby potatoes, halved and placed cut-side down in olive oil, w salt/pecker/thyme:     Egads, what a mess.  Even though I had the burner at about 50%, the oil spattered everywhere, biggest mess I've ever made (save The Thanksgiving That Shall Not Be Mentioned).  Was supposed to go 20-25 minutes, but at the 15-minute point the skin was good, so I killed the heat, grabbed each drumstick end with a separate tongs (to lift, flip, and place on the potatoes), but instead both legs pulled off the bird.  Mostly.  Some tissues wouldn't let go, had to go in with kitchen shears to separate them, all the while the oil is still spattering all over me.  Finally got everything into the pan, basted with a sauce made with oil, lemon juice, thyme, garlic, chili flakes, salt, & pepper.  Pan into the Egg, cherry wood.     My egg must be due for a disassembly cleaning, couldn't get it over 375º (was shooting for 450º) so it took a bit longer to cook, about 45 minutes:       Pulled when the breast hit 160º.  Skin wasn't quite as crispy as I was hoping, but probably because of the low Egg temp.  The breast was perfectly cooked, the dark meat I usually like at least 180º, will be reheating on the Egg to finish the cooking.  Spuds cooked perfect, nice browned bottoms, but greasy AF:     Tasty, but I won't be doing this again.  It's gonna take me two hours to get the kitchen/stove clean, and both the chicken and potatoes were quite greasy.  Not a good family recipe either as the dark meat wasn't fully cooked (to my tastes, anyway).     Serious Eats did a video of all the different hot things to press a chicken with: bricks, cast-iron pans, ceramic, even a cast-iron barbell weight.  While those methods didn't generate much mess, carrying a ripping-hot, greasy, 20-lb mass from the cutting board to the stove/Egg didn't look very safe either.  I think I'll leave the brick method to others.  
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