The Grill and BBQ thread

[Boca Vol]

Where can you get that?

I get it at a grill store in Sarasota.

Here's their website. There's a store locator on there:

John Henry's Food Products - Have a Spice Day!

 

[vols72]

Where can you get that?

I get mine at Memphis BBQ supply they have a Web site I just don't know how to post a link

 

[vols72]

Ready to pull and let rest

 

[InVOLuntary]

End of day progress pics.

Fire pit done!

 

[Boca Vol]

Impressive, indeed!

 

[vol_in_ar]

really nice

 

[VolMax]

End of day progress pics.

Fire pit done!

Awesome project!

Do you have a sketch/drawing of it? Post it if so, be great to see the the target as we follow along with you. May have to do a copycat next spring.

 

[vol_in_ar]

well, I'll report back tonight
gonna try steaks again on the egg knock off for dinner

 

[InVOLuntary]

Awesome project!

Do you have a sketch/drawing of it? Post it if so, be great to see the the target as we follow along with you. May have to do a copycat next spring.

I drew a basic layout on CAD. I'll post it when I get to my computer.

 

[Boca Vol]

well, I'll report back tonight
gonna try steaks again on the egg knock off for dinner

Get your lump lit and leave the top and bottom vents open until you see it roaring. Then put on the grate, close the lid and adjust the top and bottom vents....depending on high you want your temp. Stay at it...soon you'll be able to set it in your sleep.

 

[InVOLuntary]

Ok guys. Stonework is complete. In case you're wondering, from left to right, mini-fridge, hibachi cook top, charcoal pit/grill, gas grill. The top over the fridge is a piece of flag stone I had cut to make a counter top. I still will make cedar Doors for the two openings stained to match the house.

 

[vol_in_ar]

Get your lump lit and leave the top and bottom vents open until you see it roaring. Then put on the grate, close the lid and adjust the top and bottom vents....depending on high you want your temp. Stay at it...soon you'll be able to set it in your sleep.

much better this time

left the electric starter in about 25 minutes, with the lid open, took the starter out, then left the lid open another 15 minutes, closed the lid with all vents open and it went to 550 really quick

put the steaks on to sear them, left on for 6 minutes, then took the heat down to 350 to 375, for another 8 minutes

they turned out pretty good, I'm happy with the second effort..

Thanks for the tips

 

[vol_in_ar]

Ok guys. Stonework is complete. In case you're wondering, from left to right, mini-fridge, hibachi cook top, charcoal pit/grill, gas grill. The top over the fridge is a piece of flag stone I had cut to make a counter top. I still will make cedar Doors for the two openings stained to match the house.

very nice

 

[Boca Vol]

Ok guys. Stonework is complete. In case you're wondering, from left to right, mini-fridge, hibachi cook top, charcoal pit/grill, gas grill. The top over the fridge is a piece of flag stone I had cut to make a counter top. I still will make cedar Doors for the two openings stained to match the house.

That rocks! Nice job. :rock:

 

[Boca Vol]

much better this time

left the electric starter in about 25 minutes, with the lid open, took the starter out, then left the lid open another 15 minutes, closed the lid with all vents open and it went to 550 really quick

put the steaks on to sear them, left on for 6 minutes, then took the heat down to 350 to 375, for another 8 minutes

they turned out pretty good, I'm happy with the second effort..

Thanks for the tips

Glad to hear it went better. It will get easier and easier.

 

[wildnkrazykat]

Ready to pull and let rest

That looks awesome

 

[Boca Vol]

much better this time

left the electric starter in about 25 minutes, with the lid open, took the starter out, then left the lid open another 15 minutes, closed the lid with all vents open and it went to 550 really quick

put the steaks on to sear them, left on for 6 minutes, then took the heat down to 350 to 375, for another 8 minutes

they turned out pretty good, I'm happy with the second effort..

Thanks for the tips

Here's a video...not the best one but it shows an electric firestarter being used.

https://youtu.be/gr3q51LGE4Y?t=52

There are other videos that will show people hand stacking their charcoal which I don't really see the need to do. Just make sure your ash vents aren't clogged.

 

[vol_in_ar]

thanks

 

[Boca Vol]

Thermapens are pretty much the gold standard of instant read thermometers...but if you don't want to plunk down that much money on one it's little brother is not a bad option. Here's a sale for ThermoPops for $24. They even have orange.

Thermoworks makes really good stuff!

http://www.thermoworks.com/ThermoPo...paign=Oct2016-ThermoPop-A-Looza-Ends-Today-cs

 

[Tin Man]

Ok guys. Stonework is complete. In case you're wondering, from left to right, mini-fridge, hibachi cook top, charcoal pit/grill, gas grill. The top over the fridge is a piece of flag stone I had cut to make a counter top. I still will make cedar Doors for the two openings stained to match the house.

Dayum, InVOL!

 

[SaluteToTheHill]

Went to the Jack Daniels BBQ last weekend and had the best Kansas City style ribs I have ever had. Looking to come up with something close to it. Gonna give this a shot tomorrow using 3-2-1 method.

Dry Rub:
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper

Kansas City Barbeque Sauce:
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper

In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes.

 

[Boca Vol]

Salute,

That looks like it will work. Let us know how they turned out. The 321 method is pretty failsafe.

 

[InVOLuntary]

I'm thinking about smoking some wings. Anybody have any ideas? What temp and how long? Good rub? We like them pretty spicy. I have a masterbuilt electric. I have some mesquite, apple, cherry, and hickory. I was thinking apple.

 

[AusTXVol]

I'm thinking about smoking some wings. Anybody have any ideas? What temp and how long? Good rub? We like them pretty spicy. I have a masterbuilt electric. I have some mesquite, apple, cherry, and hickory. I was thinking apple.

I love wings. We do whole wings. I smoke at 250 for about 1-1/2 hours. I use a rub that I make:
1 TBS garlic salt
1 TBS kosher salt
1 TBS garlic powder
1 TBS paprika
1 tps black pepper
1 tps rosemary
1 tps cayenne
I blend it in a small blender I use for rubs. Also you can add or take away as you like. I also make a buffalo sauce that'made out of Texas Pete's and butter.

 

[InVOLuntary]

I love wings. We do whole wings. I smoke at 250 for about 1-1/2 hours. I use a rub that I make:
1 TBS garlic salt
1 TBS kosher salt
1 TBS garlic powder
1 TBS paprika
1 tps black pepper
1 tps rosemary
1 tps cayenne
I blend it in a small blender I use for rubs. Also you can add or take away as you like. I also make a buffalo sauce that'made out of Texas Pete's and butter.

Thank you, sir. I have a Caribbean jerk rub that my sister brought me back from a cruise that I thought about using.