The guys at work said you aren't really going to eat food off of that are you in shock.
I replied why the hell not the grills you buy are chrome plated too.
It also has a nice girder brace running down the middle.
Scraps from one of the ratty buildings.
The things are full of junk.

[QUOTE=dmforcier;654971]Dog-powered treadmill. One of the little guys. They will work for food and not eat too much.[/QUOTE]

How real it was - British [URL="http://www.npr.org/sections/thesalt/2014/05/13/311127237/turnspit-dogs-the-rise-and-fall-of-the-vernepator-cur"]turnspit dogs[/URL]! :lol:

[QUOTE=Worth1;664500]The guys at work said you aren't really going to eat food off of that are you in shock.
I replied why the hell not the grills you buy are chrome plated too.
It also has a nice girder brace running down the middle.
Scraps from one of the ratty buildings.
The things are full of junk.[/QUOTE]

Isn't it so cool when you find gold in the scrap and junk of other people? Looks like a great grill to me.

The grill is way to big for one person but I couldn't pass it up.
But it will make a nice grill for a traditional Texas style pit BBQ.

Still collecting stuff from the job sites for the thing.
Bound and determined not to spend a bunch of money on it.:lol:
Worth

Ha Worth. Re post #59

I've got 2 friends who are professional chefs. Both BBQ's much differently. Chef 1 that owns 3 restaurants. He just stacks some bricks round, threw some wood/coal in te middle as a pit and has use the very wire metal shelving you posted as a top.

Chef #2 has a $2K kamado, which is nothing compared also to the $30K Argentian Style grill you have posted. Good luck on ur build !

BTW, if you have not seen this one, here's a link as a slight alternative design

[url]https://www.lacajachina.com/[/url]

[QUOTE=mobiledynamics;702577]BTW, if you have not seen this one, here's a link as a slight alternative design

[URL]https://www.lacajachina.com/[/URL][/QUOTE]

I need to come up with something really small like 2x2 feet at the most.
It is only me and will always be that way.:)

[QUOTE=mobiledynamics;702556]Ha Worth. Re post #59

I've got 2 friends who are professional chefs. Both BBQ's much differently. Chef 1 that owns 3 restaurants. He just stacks some bricks round, threw some wood/coal in te middle as a pit and has use the very wire metal shelving you posted as a top.

Chef #2 has a $2K kamado, which is nothing compared also to the $30K Argentian Style grill you have posted. Good luck on ur build ![/QUOTE]

I have came to the conclusion I dont like indirect heat slow smoker BBQ for the most part.
I think I did at one time but not for sure.
Maybe it is because you cant drive in any direction here without running into it.

Real Texas BBQ in my opinion is cooked over direct heat over an open pit like the ones held at the LBJ ranch.
Here is a pictuer of an original BBQ and the way I used to cook in Hyde park in Austin.
Big hole in the yard with a bed of coals and a fire going.
[IMG]https://amazingribs.com/files/fixed-images/articles/history-and-culture/harpers.jpg[/IMG]

LOL . Different strokes for different folks. Same 2 chefs above with 60 day aged $$$$ cuts of meat.

Not smoking but when grilling

A - does low and slow and then the char
B - straight up fire . No souls vide, no reverse sear

At least we ain’t talking about gas grillin - pfft

First let me remove Real Texas BBQ and insert Traditional Texas BBQ.
Heck it was Traditional everywhere not just Texas.

Reason being they didn't have big black pipes and thick sheet metal just laying around to make a slow hot smoker out of.
Nor did they have welders or even a good drill bit and readily available bolts.
A good black smith would have had to make the thing and it would be over the top expensive.

They did it in pits and that is why they called them Pit Masters.
Most guys today are Pipe Masters not Pit Masters.
There are always exceptions and I am not taking away from their skill.

I will say it was and is a lot harder to get tender cooked meat on a pit.
Well maybe not even (was) because the meat they had back then would melt in your mouth and loaded with fat.
Unlike the super lean factory meat we have today.

My personable history of BBQ is rather short,
While growing up we had it about once maybe twice a year and that was it.
My mother did it because my father couldn't boil water but he did make good popcorn.
I was not raised around BBQ even though we had a ton of meat to eat.
My knowledge came from old timers after I was in my 20's.
Then I learned the ways of the descendants of the Atlantic African slave trade how to BBQ their way.
Because that is who I lived around and hung out with for 10 years.
There was a community off set BBQ trailer we all borrowed and used.
My friend Fred owned it but you had to ask where it was last to go get it.
You normally knew because you were at the BBQ anyway.
It migrated from house to house about every other weekend.
We all brought beer and food ans shared with each other.
There was always a fish fryer going too.
Raccoon was Fred's specialty.
It was simmered till tender then put in the slow smoker and moped with sauce.
Pork ribs pork butt deer and homemade sausage were also there as well.
Hardly ever brisket.
But just about any other wild critter you could think of.

People that say it isn't real Texas BBQ because it is mopped with sauce are lacking in any knowledge of Texas BBQ.
It is as varied as the people are.

As for open pit I prefer to simmer the ribs till almost tender then slow cook on the pit.
Or I can do it the other way too.
Just a matter of choice.

Worth -

"I will say it was and is a lot harder to get tender cooked meat on a pit.
Well maybe not even (was) because the meat they had back then would melt in your mouth and loaded with fat.
Unlike the super lean factory meat we have today."

I can still get good beef. Costs alot more but eh, life is short.

We use alot of bird in the house.I generally buy whole - break em down, bones and such go for stock. Etc, etc. What is really f@#@#$)))@ gross is the state of birds today.
It's gross when you green muscle disease in bird. Or what I'm discovering like 15-20% of the time - Woody Breast. If you know what the term Woody Breast means, than you know what I'm talking about.....it's really a sad state of affairs in where all this is going.