so what's on the grill tonight?

propane or charcoal

  • propane

    Votes: 26 34.7%

  • charcoal/ lump wood

    Votes: 49 65.3%
  • Total voters
    75
Won’t make the G2G because of adulting, being in a board for baseball and a Christmas parade… but I digress.

Had some vittles today. Half a bell pepper (pic ya colors you degenerates) stuffed with cream cheese a small seared (today it was elk) patty and top it with some cheese. Smoke it baby.

Dude said he likes to put a big thick slice of bacon on top.


Food heaven.
 
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Didn't get a chance to take too many pictures but, Friday was our Subcontractors appreciation event. About 120-150 people. We cooked 60-70 pounds of meat, 16 lbs of corn Tortillas and I don't know how many Quesadillas. We had Compenchano, (steak and chorizo mix), El pastor, flank steak and some marinated pork.
This was 8 lbs of El Pastor at the end when we had to go get more because we ran out. Only killed one Keg this year.

Thanks again @kaiser715 for the Grill we use it about 4-6 times a year for work events and a few people use it occasionally at home when they entertain.
I'm sure we have cooked well over 500 lbs of meat on it since we purchased it.
3 pigs
40 Boston butts
80 ribeye
25 Filets
200+ burgers
200 lbs of Mexican taco, Quesadilla meats.
I know these amounts off the top of my head there are more.


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Glad it's working good for you. Since I got the Alpha Gal allergy, I didn't see much pork cooking in my future. Great that it's getting some use.

@No fries Are you going to the GTG? I found the fenders that I got to put on it, but misplaced them before I could weld them on. I can bring them.
 
kaiser715 said:
Glad it's working good for you. Since I got the Alpha Gal allergy, I didn't see much pork cooking in my future. Great that it's getting some use.

@No fries Are you going to the GTG? I found the fenders that I got to put on it, but misplaced them before I could weld them on. I can bring them.
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It is a tentative yes. Everyone has been out of town so much lately we may skip. But I hope to be there on Sat riding bitch as usual in my sons XJ. I'll let you know.
 
No fries said:
Didn't get a chance to take too many pictures but, Friday was our Subcontractors appreciation event. About 120-150 people. We cooked 60-70 pounds of meat, 16 lbs of corn Tortillas and I don't know how many Quesadillas. We had Compenchano, (steak and chorizo mix), El pastor, flank steak and some marinated pork.
This was 8 lbs of El Pastor at the end when we had to go get more because we ran out. Only killed one Keg this year.

Thanks again @kaiser715 for the Grill we use it about 4-6 times a year for work events and a few people use it occasionally at home when they entertain.
I'm sure we have cooked well over 500 lbs of meat on it since we purchased it.
3 pigs
40 Boston butts
80 ribeye
25 Filets
200+ burgers
200 lbs of Mexican taco, Quesadilla meats.
I know these amounts off the top of my head there are more.


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View attachment 429190
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I want to see this cooker. Lots of pics. I have been wanting to build something badass and epic. Gathering intel…
 
frankenyoter said:
I want to see this cooker. Lots of pics. I have been wanting to build something badass and epic. Gathering intel…
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I'll take pictures when I get back next week.
@kaiser71 built it so he would have more insight. It is a great grill, maintains Temps well.
 
No fries said:
I'll take pictures when I get back next week.
@kaiser71 built it so he would have more insight. It is a great grill, maintains Temps well.
Click to expand...
@frankenyoter

It was a lot more badass when it had 33x12.50's and an 8-lug axle. Parts is parts, and used what I had. That setup was kinda of a temporary fix, it became a expedition sort of trailer that I ended up sellilng, and I built a new frame and got a new reasonable sized axle for the cooker.

That was the 3rd one I built. Guy that helped has probably built a dozen. I'll try and scare up some pics.

He usually built them long ways on the trailer. I put this one on the front of the trailer, with a removable tongue. That way you don't have to work over the tire and fender. (He usually put a work table there about a foot wide, but that means you always have to reach over it, and it's a long way to the back of the grill. OK for flipping burgers, not so good for turning hams or shoulders.

Plan was to mount a gas burner on the back, and maybe my old holland grill, but never got around to it. Burner to prep the sauce, grill for, well, you are up and night and gotta eat midnight dinner and breakfast.

And.... round barrels definitely cook better than the flat ones. We had as many as 14 going at once. The couple of flat ones we always had were always a PIA.


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Here's a few in-action, before it shrunk.... These pics are from 2013, I think we had 7 going overnight.

I have been trying to think of anything that might help you. If I remember, the floor is a piece of 1/4 or 3/8 steel so it won't burn thru for a while. We built them tight, so you could shut the doors and smother it if it flared up. Where you see the doors, only open a couple of inches, was the normal "run" position. Open them more, and it would get too much air and get too hot.

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We always cooked on hickory. Unless I was doing burgers or chicken or something, and would just use briquettes. If I remember, 1 burn barrel for every 3 or 4 cookers could keep up.

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Smoked a few slabs of bacon i cured. Threw on a tenderloin for dinner, while the smoker was running
 

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Tom@Hilltop_Machine said:
I use spellbound all the time. What is the yardbird rub like?
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The Yardbird is great for anything !
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It's not hot and lil sweet.Taters, chicken,pork,ribs, pizza, etc. I push my fingers under the skin from the legs,thighs etc. on chicken and shake the rub under the skin and on the outside and leave them in the fredge for hours before air frying/smoke etc.
 
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