Official "show Us Ur Grill" Thread

#21
So I wanted to play with this infrared cooker some more. Chicken and Vegetables. I put a salt pepper and herbal dry rub on the chicken. I used potatoes, onions, carrots and celery for the vegetables. The chicken (6.3 lbs) was done to 165* in 1 1/2 hours, the veggies on the other hand were a let down. The potatoes on the outer ring had cooked completely, but the carrots, onions and celery towards the center had to take a spin in the microwave to finish cooking. Lesson learned.

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#22
So I'm enjoying the hell out of this thread...

Over the last 6 months or so, I've been working on a plan for my outdoor kitchen. The name for the project is, "The Outdoor Kitchen Too Cheap for HGTV".

I have two Large Weber charcoal grills in the plan right now. Why? Because I've grilled with these, smoked with these, done just about anything you can do with a Weber to apply heat to food (beer up the butt chicken is one of my favorites). I've also got two 185,000 BTU propane burners in there. The footprint for the thing rests on an existing concrete slab and fire pit. Where you see the "PP" markers, is inside of an existing garden shed that will house two tall Propane cylinders. The propane lines will run along the pavilion style, rustic roof that is going over the top.

The whole theme here is Rustic Chuck Wagon with hidden-ish modern conveniences. I'm even covering the concrete with cork flooring and installing a ground level, wooden porch. I've been collecting old worn out guns holsters, saddle leather, wood barrels, and various other pieces to finish it out. My iced beer tub is solid copper and about 100 years old. :)

Anyway.... This project is expected to break ground in the spring. Any of these cookers you guys are talking about, could end up in there. I'm not dead set on two Weber grills by any means. Slot two could and probably should, be something different altogether.

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#23
Finally found some pictures. Here's some ribs and brisket I did a couple years ago. Awesome smoke ring on the brisket but the only stuff I could find was trimmed and it came out kinda tough.

I don't have any pictures of my grill though.
 

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#24
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#26
Red_LX said:
Finally found some pictures. Here's some ribs and brisket I did a couple years ago. Awesome smoke ring on the brisket but the only stuff I could find was trimmed and it came out kinda tough.

I don't have any pictures of my grill though.
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think is was just a tough cut, or did you cook 'em on too high a temp? They may not have been over cooked, but the connective tissues may not have had time to break down.
 
#27
Noobz347 said:
I think I'm leaning toward the Charbroil thing. Mainly because everything else will be propane powered too.

Would be the complete opposite of what the Weber is good at with lump charcoal. I think I'm going to have to look at....


Awww hell! Game over: Amazon product ASIN B004E8LJD6View: http://www.amazon.com/Char-Broil-Big-Easy-Stackable-Oven/dp/B004E8LJD6/ref=sr_1_11?ie=UTF8&qid=1452371772&sr=8-11&keywords=charbroil+big+easy+grill



The Charbroil is my new slot 2. lol
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:nice:

Let me know how those stackable ovens work. :cheers:
 
#28
Jinx said:
think is was just a tough cut, or did you cook 'em on too high a temp? They may not have been over cooked, but the connective tissues may not have had time to break down.
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Well like I said it was trimmed...so it had no fat on it, but my FIL wanted brisket so I figured I'd give it a try. One piece was decent, the other was tough and no good. Both would have been better if they'd actually had any fat on them. And there is a chance I screwed them up, was my first time with brisket, I usually do pork.
 
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#29
Recently got a cheapo char broil offset from Walmarts. Probably cooked 100lbs of food and too say the least I am addicted. I've done brisket, whole chickens, pork shoulder, pork tenderloin, brats, salmon, and mac n cheese. Ill post some pics tomorow, have to upload.
 
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#34
Red_LX said:
Well like I said it was trimmed...so it had no fat on it, but my FIL wanted brisket so I figured I'd give it a try. One piece was decent, the other was tough and no good. Both would have been better if they'd actually had any fat on them. And there is a chance I screwed them up, was my first time with brisket, I usually do pork.
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I think you ended up with one that was intended for a crock-pot.
 
#37
New blanket I got for this chilly weather. First time I used it was last thurs & friday on some 14lbs of pulled pork shoulder. It worked fantasmically.
 

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#39
85rkyboby said:
New blanket I got for this chilly weather. First time I used it was last thurs & friday on some 14lbs of pulled pork shoulder. It worked fantasmically.
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This I have noticed, is the biggest difference between the high dollar and not so high dollar grills. It's the whole insulation and thick walls and materials. The question then becomes, how much does one really want to spend on a BBQ grill.

This is the dilemma I'm facing. :chin

I think though, that I'm still going to stick with my current plan of the Weber (with extension ring and accouterments), that gas run thingy @Jinx is talking about, and my two burners.
 
#40
@Noobz347 That's exactly what it comes down to thickness of the metal and how well sealed they are. I'm a person that is willing to have too work a little harder at a hobby in order to save some monies. This grill I use was $150 at WalMart. So cheap that most people on this fb page, requested that I not even buy it. Oddly enough most people suggested I buy a vertical smoker, except for some of the "pros". I wasn't intrigued with how little the cooking surface is on a vertical.

I feel comfortable with the thin smoker I have now. I can keep temps pretty stable, I'm just waiting on it too fall apart. Then I can upgrade!!! Pffft $500 for a smoker, if you can find old compressors/drums and weld then you can make one.
 
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