The ultimate grill upgrade, this rack systems turns your 458 in^2 of cooking surface into 1140 in^2 of cooking surface for your Daniel Boone. That means more food, more course options, and more fun for same amount of fuel consumption.
If making more food wasn’t a good enough reason to check out this rack system, consider the ease in grill day protocol this system offers:
Step 1.) Prep all of your food as you normally would (seasoning, brine-seasoning, rubs, and more) and put all of your food onto the trays. Slide each tray into the rack and carry it all out at one time. Place the entire rack on your GMG Grill and cook as you normally would.
Step 2.) As different foods finish, remove only their racks and serve accordingly. I keep a Rubbermaid tub in the garage that I store my Bull Rack in when I travel with it (great choice for transporting the finished food, too). As I serve food, I put the now dirty trays, plates, utensils, and racks into the Rubbermaid tub.
Step 3.) Put dish soap into the Rubbermaid tub and fill with water from the hose. You can clean your entire cooking system outside and keep your kitchen sparkling (your other family members will be very pleased with this part).
Step 4.) Remove BR6, dump water out back in the yard, rinse off the BR6 and let dry. Store BR6 in grill or tub until next use (probably tomorrow after your friends or family tastes what you just made).
I used my BR6-ULT to make 3 different dishes for a Super Bowl party this past year. Check out the pictures below above.
MENU (and my method):
1.) Smoked Venison Nachos – Smoked ground venison, remove from grill, then put onto another tray of chips, cheese, jalapenos, and onions on parchment paper. Returned to grill’s top rack until cheese melts (5-10min before serving).
2.) Bacon Wrapped Jalapeno Poppers – Cream Cheese mixed with Mozzarella, Sharp Chedder, Cayenne, and Cumen. Smoke to render fat, increase heat and cook until crisp.
3.) Bacon Wrapped Venison Cheese Cups – Mix green chilis with salt, pepper, Cayenne, Cumen, and Cream Cheese. Set aside. Take Vension Medallions (Or ground venison patties) and wrap with bacon to make a cup. Secure with toothpicks. Put cheese mixture into the cavity of cups, leaving some head space for venison to plump up. Smoke until venison is close to done (within 10-20 degrees: use meat thermometer on grill) then crank up the heat to crisp up bacon.
**Note- Those nachos lasted all of 5 minutes. I recommend doing two trays at least for any sized crowd.