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My favorite time of year, crisp morning air, turning leaves, college football, and an excuse to cook comfort food. One of my favorite autumn cooks is a simple spatchcock chicken over a pan of veggies. Today it is windy and cold and it has been in the 30's at night and early morning. The leaves on my maple tree are a bright red and I feel like cooking. Love the Autumn colors Cleaned the Egg the morning Picked up a growler of Fest Bier at a local brewery built on the site of an old trailer park, called the lazy G. Going to cook about 4, drink a beer, enjoy the change of season, and smell the wonderful aroma coming out of my Egg I will post a few pics of my cook.

Been testing out a bunch of simple recipes on the new KJ Classic I since it arrived last week, today was the first run using the Joetisserie. Got a small chicken on sale at the local grocery, nothing fancy. Watched a few of @John Setzler videos for ideas, but wanted to keep it pretty similar to the oven roast we'd normally do, for comparison. Salt, black pepper, garlic salt, let it sit in the fridge for a couple hours. One block of oak sitting next to the half-basket of coals. Kept dome closed for first hour at 330F, (155 internal) then opened up the dome for the remainder. Tented the finished bird while I grilled a zucchini that somehow escaped the squash vine borers (somewhat), with the grills on the firebox. Very juicy, flavorful bird, the smoke flavor was barely noticeable in the veggies. And the review from Mrs. Boater was that the grill was worth it. So, good. Next one might have a bit more smoke wood for the bird, but not much else. Next year, will have more herbs suitable for birds in the garden, so those will be added eventually. Charcoal was some B & B hardwood mix on sale a few weeks ago at Lowes. There was a fresh pallet, so I could grab some from the top of the pile. Nearing the bottom of bag 1, just a few broken chips so far, all usable. Thanks to all the info from this forum, and especially @John Setzler for helping me get this far along so quickly.

Why not! Fresh halibut, skin on, and fresh crab cakes. On the Classic at 350. Sautéed some garlic in butter and drizzled over the fish. Crab cakes on my half moon griddle with butter infused EVOO then topped with the rest of the garlic butter mixture. Delicious!