The Grill and BBQ thread

#76
#76
MOTOVOL said:
What mods did you do? I have one don't use it much, but when I did it was hard keeping it constant. I built the big one on the trailer and put a wood furnace on the end with the dampening system still intact, with it and the stacks I can control the heat very well.
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Yeah, that rig of yours is a beaut. I'll bet you can crank some meat out on that.

The mods are: extend the stack down to grate level (with a metal flexible duct), I fab'd a large charcoal basket from expanded metal (to hold more wood/coal), put thermometers at grate level (the one on it is about 30 degs off of temp at grate level), and made tuning plates to duct the heat to the other side of the chamber so the firebox side isn't so much hotter than the other end.

Google "Chargriller mods" and you will find websites dedicated to showing you how to do what I was saying, with pics. Good luck!
 
#77
#77
distrovol said:
Yeah, that rig of yours is a beaut. I'll bet you can crank some meat out on that.

The mods are: extend the stack down to grate level (with a metal flexible duct), I fab'd a large charcoal basket from expanded metal (to hold more wood/coal), put thermometers at grate level (the one on it is about 30 degs off of temp at grate level), and made tuning plates to duct the heat to the other side of the chamber so the firebox side isn't so much hotter than the other end.

Google "Chargriller mods" and you will find websites dedicated to showing you how to do what I was saying, with pics. Good luck!
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Thanks I always loved using it just couldn't get it dialed in like I wanted it. I will look that up and try it. Also thanks for the compliment on the big cooker, it was a lot of work but worth it. It can cook a pretty good amount at one time. And it really doesn't use that much wood.
 
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#78
#78
MOTOVOL said:
Sounds good. I tell you something I do with bologna that you might like. If you take a whole stick of bologna and get you a small piece of pvc pipe and stick it in the middle of the end and push it through from one end to the other. It will push a hole through it . Take and fill 3/4 of it with cheese and hot sauce and grill it and it is fire. Use some of the bologna from the whole and plug each end.
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sounds good
 
#79
#79
MOTOVOL said:
Sounds good. I tell you something I do with bologna that you might like. If you take a whole stick of bologna and get you a small piece of pvc pipe and stick it in the middle of the end and push it through from one end to the other. It will push a hole through it . Take and fill 3/4 of it with cheese and hot sauce and grill it and it is fire. Use some of the bologna from the whole and plug each end.
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Thanks my friend I'm gonna try that next time!!
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#80
#80
pl3 said:
Flat iron steak from Kroger. Not flank, but flat iron. Butcher told me it was as tender as their expensive, fresh cuts. It was not expensive, so I doubted it. That was 2 years ago and we don't get another cut. I marinade in dale's or lea and perrins, cavenders and lawry's. Grill to medium, then slice it up thinly with an electric knife. You can cut it with a fork and it's fantastic. It has great marbling, but no wasted fat on the edges.
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I'm going to give you a gift tonight. Try Allegro Marinade....the original or Hickory Smoke on those steaks instead of dale's. You owe me a beer & a sammich now.
 
#81
#81
Something fun for your next cookout or BBQ
"The drunk watermelon"

Get a nice juicy melon, cut a plug out on the end (keep the plug). Cut it deep enough for a bottle neck. Stand the melon up right, then Get a bottle of vodka and jam the neck of the bottle in the watermelon. Let it drain into the melon, once the bottle is empty pull it out and put the melon plug back in. Sit it up right in the fridge over night. Cut and serve the next a day and LET THE GOOD TIMES ROLL!!!!!!!
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#83
#83
Coach Grizz said:
Something fun for your next cookout or BBQ
"The drunk watermelon"

Get a nice juicy melon, cut a plug out on the end (keep the plug). Cut it deep enough for a bottle neck. Stand the melon up right, then Get a bottle of vodka and jam the neck of the bottle in the watermelon. Let it drain into the melon, once the bottle is empty pull it out and put the melon plug back in. Sit it up right in the fridge over night. Cut and serve the next a day and LET THE GOOD TIMES ROLL!!!!!!!
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Always about race.
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#85
#85
Anybody know where I can buy the metal to build my own grill/smoker? I want to build something on wheels, maybe in the 12'x4' range. I've drawn up some plans, mostly just ideas I ripped from several others I've seen, but I have no idea where to buy the stuff.
 
#87
#87
USAF_Vol said:
I do flat irons alot too. Must cook it medium, any longer and it would get tough.

Like you said, slice it thin and you're good to go.
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Flat Iron Steak is a pretty regular staple here -- I marinade in a little red wine/soy/garlic/pepper/thyme +/- whole grain mustard. Grill it hot and just to med-rare. Slice thin and top with a nice simmered mushroom sauce. Inexpensive and delicious.
 
#88
#88
kiddiedoc said:
Flat Iron Steak is a pretty regular staple here -- I marinade in a little red wine/soy/garlic/pepper/thyme +/- whole grain mustard. Grill it hot and just to med-rare. Slice thin and top with a nice simmered mushroom sauce. Inexpensive and delicious.
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mmmmmmmmmmmmm now that sounds great
 
#89
#89
bamacheats said:
Anybody know where I can buy the metal to build my own grill/smoker? I want to build something on wheels, maybe in the 12'x4' range. I've drawn up some plans, mostly just ideas I ripped from several others I've seen, but I have no idea where to buy the stuff.
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Sheet metal is very expensive but easy to find. I went to the nearest plumbing supply/repair place and asked did they have any water heaters that were bad and offered to buy them. They had a bunch and i bought three for $50.00.
The big one is a 100 gal. The one straight up with the "T" on is a 80 gal and the one on the passenger side is another 80 gal. I got the firebox off of Craigslist and bought the grate from a steel supply house. The rest I bought from different places. The most expensive thing on it are the gauges.
 
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#90
#90
kiddiedoc said:
Flat Iron Steak is a pretty regular staple here -- I marinade in a little red wine/soy/garlic/pepper/thyme +/- whole grain mustard. Grill it hot and just to med-rare. Slice thin and top with a nice simmered mushroom sauce. Inexpensive and delicious.
Click to expand...
Sounds good.
 
#91
#91
MOTOVOL said:
Sheet metal is very expensive but easy to find. I went to the nearest plumbing supply/repair place and asked did they have any water heaters that were bad and offered to buy them. They had a bunch and i bought three for $50.00.
The big one is a 100 gal. The one straight up with the "T" on is a 80 gal and the one on the passenger side is another 80 gal. I got the firebox off of Craigslist and bought the grate from a steel supply house. The rest I bought from different places. The most expensive thing on it are the gauges.
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Never thought about water heaters? Thanks.
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#96
#96
How do you all prefer you pulled pork, and ribs. Do you like them on the sweet side or not?
 
#97
#97
How do you all prefer your pulled pork, and ribs. Do you like them on the sweet side or not?
 
#98
#98
MOTOVOL said:
I agree. It is just to salty for me.
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Try marinating with the low sodium dales. 45% less sodium, it has a great taste if you marinade it. I will even use sparingly as a sauce to add the flavor.

MOTOVOL said:
How do you all prefer you pulled pork, and ribs. Do you like them on the sweet side or not?
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Love the pulled pork with a tangy vinegar based sauce. Back ribs, sweeeeeeet sauce. Mop on the sauce 10 minutes prior to pulling them off the fire.
 
#99
#99
Love the pulled pork with a tangy vinegar based sauce. Back ribs, sweeeeeeet sauce. Mop on the sauce 10 minutes prior to pulling them off the fire.[/QUOTE]

I am on the same boat with both. I make my own sauce for my pork, and use a few different store bought ones for my ribs. Depends what mood everyone is in. I use a apple cider and vinegar mopping sauce while cooking. I know there is apple cider vinegar but I actually use real apple cider and not as much vinegar for my mop.
 
#100
#100
I'm grilling some leg quarters for my crew leaders birthday and I concocted my own sauce, I hope everybody at the party like it!! It's has a sweet tangy heat to it, should go down good with a ice cold beer lol
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