Pimped my BBQ
03-13-2006, 10:42 AM
#1
Senior Moderator
Thread Starter
Pimped my BBQ
The plastic tray on my Cahrcoal Weber cracked in half last season. I asked a friend who works in a machine shop to make me another. He used Aircraft aluminum and made it about 5 inches longer than the old one.
Before
After
Before
After
Now jack the price and sell it to somebody and buy a new plastic one 
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03-13-2006, 11:40 AM
#8
Senior Moderator
Thread Starter
Originally Posted by fdl
Is the aluminum alot heavier than the plastic? Just wondering if its going to tip over.
It is heavier and I was wondering about that as well, but its in no danger of tipping. I made sure by placing some heavy items on the end. It was fine.
03-13-2006, 11:46 AM
#10
Go Giants
So this is why we haven't heard from you in a while.....
03-13-2006, 11:47 AM
#11
Senior Moderator
Thread Starter
Originally Posted by GreenMonster
Nice... good old weber mushroom grille... Only way to cook chicken IMHO... Charcoal > * when it comes to chicken...
Any suggestions Greenie?
I was watching Chef at Home last week and he let a whole chicken sit in a gallon of water with a cup of sugar and cup of salt for 2 hours. He said it remains juicy like that. Cooked it with indirect heat for an hour and damn it looked good. I was going to try that soon.
03-13-2006, 11:49 AM
#12
Senior Moderator
Thread Starter
Originally Posted by Whiskers
So this is why we haven't heard from you in a while.....
I was busy recovering from all the sausage and ribs I ate on Saturday.
03-13-2006, 01:59 PM
#16
Senior Moderator
Awsome 
03-13-2006, 02:07 PM
#17
Team Owner
Originally Posted by dom
It is heavier and I was wondering about that as well, but its in no danger of tipping. I made sure by placing some heavy items on the end. It was fine.
Tray is
but the wheels are 
. Slap some all seasons on them.
03-13-2006, 02:10 PM
#18
Senior Moderator
Thread Starter
Originally Posted by jlukja
Need to start BBQing bigger meat to counterbalance the the tray.
Tray is but the wheels are . Slap some all seasons on them.
Tray is
but the wheels are . Slap some all seasons on them.
22" Spinners?
My next mod.
Charcoal Kettle Rotisserie:
03-13-2006, 03:58 PM
#21
Senior Moderator
Originally Posted by dom
Any suggestions Greenie?
For a change, italian dressing can be substituted...
I've got a receipe I've been meaning to try, but I haven't tried it yet... I'll post it when I get home...
I actually haven't used charcoal in awhile, and chicken cooked via propane just isn't the same... Might be time to buy a cheap charcoal weber again
03-13-2006, 03:59 PM
#22
Senior Moderator
Thread Starter
Originally Posted by Scribesoft
Excellent Work!
What's your 0-burger time now?
What's your 0-burger time now?
A Charcoal Weber is the BMW of grills, nothing comes close to its performance.
03-13-2006, 05:55 PM
#24
Senior Moderator
Alabama White Sauce
3/4 cup mayo
1T honey
1T apple cider vinegar
1T salt
1T pepper
3T lemon juice
Wisk together and slap in on the chicken...
I haven't tired it yet, as I don't have honey or apple cider vinegar around the house
3/4 cup mayo
1T honey
1T apple cider vinegar
1T salt
1T pepper
3T lemon juice
Wisk together and slap in on the chicken...
I haven't tired it yet, as I don't have honey or apple cider vinegar around the house
03-13-2006, 08:42 PM
#25
Senior Moderator
Thread Starter
Originally Posted by GreenMonster
Alabama White Sauce
3/4 cup mayo
1T honey
1T apple cider vinegar
1T salt
1T pepper
3T lemon juice
Wisk together and slap in on the chicken...
I haven't tired it yet, as I don't have honey or apple cider vinegar around the house
3/4 cup mayo
1T honey
1T apple cider vinegar
1T salt
1T pepper
3T lemon juice
Wisk together and slap in on the chicken...
I haven't tired it yet, as I don't have honey or apple cider vinegar around the house
Before cooking I suppose? Can never have enough lemon juice, I can put that stuff on anything.
03-14-2006, 07:17 AM
#26
Senior Moderator
Yeah, before cooking... You want it to get the sauce nice and charcoaled on the outside...
My boss gave me the recipe for that one, he says it's a nice change from BBQ sauce...
I've fallen into the BBQ sauce routine alot lately, but try to mix it up with some sweet and sour, teriyaki or other types of sauces too... Stop and Shop has a "Asian food aisle" that has some interesting stuff that I've used before too...
I make boneless pork spareribs (most of the time in the broiler indoors), using some standard ah-so sauce and just some cut up strips from a boneless pork loin...
The chinese style one (w/o Cayenne) is the one I use for the boneless ribs:
http://www.alliedoldenglish.com/AhSo.htm
Outside on the grille > indoors using the boiler (but indoors still isn't that bad)
My boss gave me the recipe for that one, he says it's a nice change from BBQ sauce...
I've fallen into the BBQ sauce routine alot lately, but try to mix it up with some sweet and sour, teriyaki or other types of sauces too... Stop and Shop has a "Asian food aisle" that has some interesting stuff that I've used before too...
I make boneless pork spareribs (most of the time in the broiler indoors), using some standard ah-so sauce and just some cut up strips from a boneless pork loin...
The chinese style one (w/o Cayenne) is the one I use for the boneless ribs:
http://www.alliedoldenglish.com/AhSo.htm
Outside on the grille > indoors using the boiler (but indoors still isn't that bad)
03-14-2006, 08:02 AM
#27
Senior Moderator
Thread Starter
Mmmm, looks good. I love experimenting with sauces and spices as well. Going to have to try that some time. Come to think of it, I have a pork loin sitting in the freezer 
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