That trivet thingie is pretty slick

[Richard Hinton]

So I picked up a heavy-duty cooling rack to try to do some indirect cooking on my CL Q-200.
AWTs were my first attempt.

This a recipe I "borrowed from a restaurant on South Padre Island, Texas. Cap'n Dan's restaurant uses fresh shrimp, pineapple cream cheese and barbecue sauce to turn out a pretty spectacular variation of an ABT.
I whipped up this batch to accompany our afternoon college viewing.

 

[Tim McCann]

Look good. Sweet and heat.

 

[Tony R]

Looking good Richard.
I like your idea.

 

[George Curtis]

yep, that kind of setup just adds a big dimension to the q. have done some chicken that way and it was great.

 

[Phil Hartcher]

Hi guys, just saw this post so I thought that I would add a bit to it. In Australia I have been using the trivet for nearly 9 years, Weber Australia sell a purpose built one. The one that Richard shows has feet that will fall in the cracks, to overcome that problem just roll up four balls of foil to about 25 - 30 mm (1") or so and sit the trivet/rack on that.
I found that doing dishes like butterflied leg of lamb, spatchcocked chicken, chicken Maryland pieces an the like, I sit the meat on the trivet without the foil underneath, this reduces the amount of charing and I can cook at a higher temp.

When I am cooking marinated meat with a high sugar content I use the trivet either with the foil underneath or without depending on the temp I am going to cook at, the type of marinade and the finish I want.

Cheers

Phil

 

[Dwain Pannell]

Ah South Padre. The mention of the name brings back so many memories. ...but I'm married now -- 20+ yrs -- so there will be no talk of Padre. That is a cool variation on ABT(s).

 

[Mike Cosgrove]

Those are really tasty looking.