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» Online Users: 26

11 members and 15 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
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Results 11 to 20 of 23
  1. #11
    Join Date
    Apr 2010
    Location
    AZ
    Posts
    94

    Default

    Thanks all!

    So far, everything seems to be very functional, cutting board prep area, expanded metal l underneath for the hot stuff gasser stuff, lights, learning the BGE, etc.

    Seared some fillets on the gasser a few nights ago, holy chit! One minute to 700 degrees, I swear! From start to end of sear, no more than 4 minutes. That thing heats up and fast!

    Got to do some discada cooking soon, thinking about some fajitas...

  2. #12
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Dude!! Right down to the bottle opener even. Now if you just had a mini fridge and portable sink you could practically live in that.

    Most excellent! You done good Buford
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #13
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Buford View Post
    Thanks all!

    So far, everything seems to be very functional, cutting board prep area, expanded metal l underneath for the hot stuff gasser stuff, lights, learning the BGE, etc.

    Seared some fillets on the gasser a few nights ago, holy chit! One minute to 700 degrees, I swear! From start to end of sear, no more than 4 minutes. That thing heats up and fast!

    Got to do some discada cooking soon, thinking about some fajitas...
    Fajita meat needs to be grilled over mesquite flame. Now the veggies....well, I think they are better that way too! Heat your cast iron over the big burner though.

    I bet that thing would be super for blackened redfish!

  4. #14
    Join Date
    Apr 2010
    Location
    AZ
    Posts
    94

    Default

    Quote Originally Posted by SmokyOkie View Post
    Fajita meat needs to be grilled over mesquite flame. Now the veggies....well, I think they are better that way too! Heat your cast iron over the big burner though.

    I bet that thing would be super for blackened redfish!
    yup, cook the skirt / flank over the BGE and toss in the discada with the veggies, sounds like a plan.

  5. #15
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Buford View Post
    yup, cook the skirt / flank over the BGE and toss in the discada with the veggies, sounds like a plan.
    Think hanger or top blade. Leave the skirt or flank for the uneducated.

  6. #16
    Join Date
    Oct 2009
    Location
    St Catharines, Ontario, Canada
    Posts
    730

    Default

    That is just beautiful. Great setup.
    KCBS CBJ
    ZEEK




  7. #17
    Join Date
    Apr 2010
    Location
    AZ
    Posts
    94

    Default

    Quote Originally Posted by SmokyOkie View Post
    Think hanger or top blade. Leave the skirt or flank for the uneducated.
    Got it!

    can you recommend any seasoning? lolol

  8. #18
    Join Date
    Apr 2010
    Location
    AZ
    Posts
    94

    Default

    Quote Originally Posted by PigCicles View Post
    Dude!! Right down to the bottle opener even. Now if you just had a mini fridge and portable sink you could practically live in that.

    Most excellent! You done good Buford
    Quote Originally Posted by Zeeker View Post
    That is just beautiful. Great setup.


  9. #19
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

  10. #20
    Join Date
    Apr 2010
    Location
    AZ
    Posts
    94

    Default

    Well, been using the BGE cart, BGE and LP burner over the Summer.

    Seems everything has been working great and is totally functional.

    Been using the heck out of the LP burner to sear my steaks in the cast iron skillet.


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