Last minute lunch on the Primo XL

I forgot to bring lunch to work today, so what's a guy to do?  Cook some chicken thighs on the Primo XL, that's what! A quick trip to the grocery store for some chicken, a little seasoning, and back to work to get everything cooking.  I started our Oval XL and stabilized the temperature around 325 degrees (this took about 15 minutes).  While it was heating up, I washed and dried the chicken, sprayed it with some cooking oil, and rubbed on some spices.  I seasoned 3 pieces with SeasonAll, 3 with an Italian Blend, and 2 pieces with nothing at all.  Variety is a beautiful thing!

I set up the grill for indirect cooking by using the firebox divider and putting lump charcoal in only one side, and put in the drip pan rack, ceramic reflector plate, and a foil drip pan on the other side.  I wanted to get the chicken up as high in the dome as possible, so I put in the regular cooking rack and then the extender rack, too.  Here is a picture of the set-up...

I like to use the Primo Remote Thermometer, which allows you to monitor the grate temperature and the food temperature simultaneously.  The grate stayed at 325 degrees for the whole cook without any adjustments at all, and 45 minutes later when the chicken internal temperature reached 190 degrees, I took the chicken off... I knew it was going to be good when juices squirted out of the chicken when I picked it up with the tongs!  Here it is just before I pulled it off, and then plated.

(If you look at the before and after pictures, you can see how little of the lump charcoal was burned during this cook.  Closing up the vents puts the charcoal out, to be saved for the next cook.  Cooking with the Primo is incredibly efficient, and very little cleanup!)

If you'll excuse me, I've got to go eat!  The smell from this chicken is awesome!

Spare ribs and MOINK balls on our new Primo Smoker/Grill

Since becoming a distributor of Primo Smoker/Grills, we thought it would only be fair to cook on them (a lot). We decided that today would be a good day to cook some spare ribs low and slow, along with some MOINK balls (bacon-wrapped meatballs).  We certainly can't let this food go to waste, so I guess we are just going to have to eat it.  Here's my view after the ribs cooked for about 2 hours and the MOINK balls just went on.

And here are the ribs just about ready to come off.  (Sorry, the MOINK balls are long gone, so no photo of those)

I hope you enjoy your lunch as much as I'm going to enjoy mine...  What's YOUR favorite thing to cook on your grill?  Leave your comments below.