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Message
Got me a new grill ...
Posted on 4/12/10 at 9:04 pm
Posted on 4/12/10 at 9:04 pm
The Char Griller 'Outlaw'
It has the cast iron cooking grates, so I had to oil 'em up and season them.
It also said to rub the grill with veggie oil inside and out, while warm....
so that's what I did
It kinda stinks, but it said to burn your charcoal/wood in it for 2 hours at 250-300 degrees
It has the cast iron cooking grates, so I had to oil 'em up and season them.
It also said to rub the grill with veggie oil inside and out, while warm....
so that's what I did
It kinda stinks, but it said to burn your charcoal/wood in it for 2 hours at 250-300 degrees
This post was edited on 4/12/10 at 9:08 pm
4
Posted on 4/12/10 at 9:12 pm to heypaul
Someone's going to be grilling at midnight tonight 
Posted on 4/12/10 at 9:14 pm to heypaul
When you cook everything just right, do you get that yellow glow?
Posted on 4/12/10 at 9:17 pm to Afreaux
quote:
Someone's going to be grilling at midnight tonight
just got it put together a few hours ago,
i'm just breaking it in tonight before i put any food on it
gonna use it this weekend fo 'sho!!!!
This post was edited on 4/12/10 at 9:19 pm
Posted on 4/12/10 at 9:18 pm to BrockLanders
quote:
When you cook everything just right, do you get that yellow glow?
That's my plutonium burgers
Posted on 4/12/10 at 9:35 pm to heypaul
quote:
That's my plutonium burgers
Last Dragon Ribs.
Posted on 4/13/10 at 4:46 am to heypaul
In addition to meat, throw some veggies on there. Squash, Eggplant, etc...Slice the squash down it's length into two pieces and the eggplant into thick slices. Oil and season heavily... 
Posted on 4/13/10 at 5:50 am to heypaul
Hit the wood with some Pledge about every 3 months. Did you get a cover to go with it?
Posted on 4/13/10 at 7:03 am to GarmischTiger
quote:
Hit the wood with some Pledge about every 3 months.
Good idea, I'll do that too
quote:
Did you get a cover to go with it?
yep!
and this one is going to stay on the concrete under the awning on the back patio
my other one (coal/gas smoker) stays in the shop
Posted on 4/13/10 at 10:20 am to heypaul
That's a nice, big pit for a storebought setup. You can really get your indirect on with coals in the middle or on each side. Did it come with grates / grills for the coals to sit on (it should have)? You will prolong the life of the pit if you make sure the coals rest on the grates and not directly on the bottom.
Posted on 4/13/10 at 5:25 pm to GarmischTiger
quote:
Did it come with grates / grills for the coals to sit on (it should have)? You will prolong the life of the pit if you make sure the coals rest on the grates and not directly on the bottom.
yes, there is a 'troth' looking thing in the bottom to hold/catch the coals
slides out for easy cleaning!
Posted on 4/13/10 at 5:29 pm to heypaul
quote:"trough"..Otis was raised on a farm.
'troth'
I have a little trough insert that is made out of a heavier guage metal that protects the bottom of the grill. Is that what you have?
Posted on 4/13/10 at 5:33 pm to heypaul
Have a very similar one with another wood shelf on the other side. A very good value grill. Have been using it for about 3 years without any problems. Make sure you keep it covered up and oil those grill plates or they will get rusty.
Posted on 4/13/10 at 5:33 pm to OTIS2
quote:
heavier guage metal that protects the bottom of the grill. Is that what you have?
yep
i got my coals and my wood chuncks burning right now
getting ready to 'season' it again tonight
i just want to burn the 'new' off of it, get it ready for my company that coming down this weekend for the Alabama/LSU baseball game
Posted on 4/13/10 at 6:58 pm to heypaul
My dad has one of these. It does a really good job.
Use lump charcoal, get that bitch hot as the fires of hell on one side, toss a couple thick arse steaks on her for about 45 seconds, pick them up, turn 45 degrees and move to another damn hot section of the grat for another minute, do the same with the other side then finish cooking with indirect heat on the "cool" end of the grill. Those thick, cast iron grates produce some of the most beautiful grill marks you've ever seen.
Use lump charcoal, get that bitch hot as the fires of hell on one side, toss a couple thick arse steaks on her for about 45 seconds, pick them up, turn 45 degrees and move to another damn hot section of the grat for another minute, do the same with the other side then finish cooking with indirect heat on the "cool" end of the grill. Those thick, cast iron grates produce some of the most beautiful grill marks you've ever seen.
Posted on 4/13/10 at 7:15 pm to OPR
steaks are the first thing i'm going to do on it saturday!!!!!!!!!!
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