Author Topic: BBQ Style  (Read 204980 times)

Offline punatic

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Re: BBQ Style
« Reply #1530 on: October 17, 2011, 11:31:34 AM »

Beautiful colors...

What Temperature?

White = 7000K
Yellow = 3500K
Orange = 2000K
Red = 1300K

More or less...
There is only one success: to be able to spend your life in your own way.


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Offline deepsouth

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Re: BBQ Style
« Reply #1531 on: October 17, 2011, 11:32:57 AM »
thanks!  these were done last minute, so i only used the dizzy pig rubs you see rather than marinated.  i much prefer marinated  i had the grill at about 550 when cooking these.
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Offline capozzoli

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Re: BBQ Style
« Reply #1532 on: October 17, 2011, 04:36:11 PM »
Damn deepsouth, Im starving now. And I just ate dinner!

House is nice too. Hope the value is holding for you.

I got some ideas for SmokeOCD's grate. I was thinking of making a the grate some abstract design, maybe loosely representative of something.

Here is a door for a pizza oven I made recently.



Its going in "Lucky Lou's Coal Oven" in Berlin NJ. Huge coal oven and 40 beers on tap. I cant wait till they open. I was there to see the whole construction of the oven. I learned a lot and I surely want one. Maybe on the next house or might have to build one at the shop. There are a couple of more ovens lined up in the near future and Ill post pics of the oven construction. Ill post some pics of this oven too when the door is on.



Beer, its whats for dinner.

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Offline deepsouth

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Re: BBQ Style
« Reply #1533 on: October 17, 2011, 04:46:26 PM »
cap, your iron work is beautiful.  is there anything you can't do???  seriously.  

i designed and sub-contracted the house out myself, saving a bunch of money, so i'm ok, for now.  

cheers.
Hoppy Homebrewers of South Mississippi (est. 2009)

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bottled:     white house honey ale

Offline tschmidlin

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Re: BBQ Style
« Reply #1534 on: October 17, 2011, 04:55:37 PM »
Here is a door for a pizza oven I made recently.
Damn cap, that is awesome!  Lou is lucky for sure. :)
Tom Schmidlin

Offline capozzoli

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Re: BBQ Style
« Reply #1535 on: October 17, 2011, 04:56:10 PM »
There is lots of stuff I cant do, tried flying once when I was a teenager. I was really high, and it really hurt when I hit the ground. Wont try that again. At least not the flying part.  ;D
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline bluesman

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Re: BBQ Style
« Reply #1536 on: October 17, 2011, 07:10:17 PM »
Here is a door for a pizza oven I made recently.
Damn cap, that is awesome!  Lou is lucky for sure. :)

+1

Fabuloso!

Nice design Cap.

Ron Price

Offline bluesman

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Re: BBQ Style
« Reply #1537 on: October 17, 2011, 07:13:00 PM »

Beautiful colors...

What Temperature?

White = 7000K
Yellow = 3500K
Orange = 2000K
Red = 1300K

More or less...

Real man of genius... ;D
Ron Price

Offline euge

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Re: BBQ Style
« Reply #1538 on: October 17, 2011, 09:48:45 PM »
Damn deepsouth, Im starving now. And I just ate dinner!

House is nice too. Hope the value is holding for you.

I got some ideas for SmokeOCD's grate. I was thinking of making a the grate some abstract design, maybe loosely representative of something.

Here is a door for a pizza oven I made recently.



Its going in "Lucky Lou's Coal Oven" in Berlin NJ. Huge coal oven and 40 beers on tap. I cant wait till they open. I was there to see the whole construction of the oven. I learned a lot and I surely want one. Maybe on the next house or might have to build one at the shop. There are a couple of more ovens lined up in the near future and Ill post pics of the oven construction. Ill post some pics of this oven too when the door is on.





Thats pretty awesome. Do you have any finished pics? Did you use a patina?
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline capozzoli

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Re: BBQ Style
« Reply #1539 on: October 18, 2011, 01:58:11 PM »
Yeah ill post some pics when the oven is done. They are putting a brick face on it now. The place isnt open for another month or so. Wish I got some pics of the construction. Ill get some on the next oven build.

I applied a sort of patina by mixing gun blue and copper oxide. known commercial as "copper rust" Mix it up spray it on then throw saw dust all over it so it sits in the chemicals all night then rinse it off, torch it and seasoned with veg oil. . 
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline Pawtucket Patriot

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Re: BBQ Style
« Reply #1540 on: October 21, 2011, 08:26:44 PM »
That's an absolute work of art, Cap!  Well done! 
Matt Schwandt | Minneapolis, MN
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Offline deepsouth

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Re: BBQ Style
« Reply #1541 on: October 23, 2011, 04:46:24 PM »
i did lobster and shrimp rolls.

i seasoned the lobster and shrimp in olive oil, dizzy pig shakin the tree and tsunami spin along with salt and pepper.  the mayo took nine eggs and a bottle of oil.  lemon juice and zest, rice wine vinegar, salt.  small amount of finely chopped celery.  paprika on the lobster/crab mixture.  vienna rolls....


















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bottled:     white house honey ale

Offline beerocd

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Re: BBQ Style
« Reply #1542 on: October 23, 2011, 05:17:33 PM »
I had 3 pits going today; just in a mood...

Offset - 6 racks of ribs
Kamado - family pack of breasts and family pack of drumsticks
Stone pit - D.O. with beans and home cured slab of bacon

No pics, nothing you haven't seen before - well except the beans. I think there's more pork belly than beans.  ;D


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Offline euge

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Re: BBQ Style
« Reply #1543 on: October 23, 2011, 09:04:43 PM »
Sounds like someone went by costco or is making room in the freezer. :D
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline bluesman

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Re: BBQ Style
« Reply #1544 on: October 24, 2011, 06:49:38 AM »
Good looking shellfish DS. How was the texture of the lobster after grilling. I haven't tried lobster on the grill but would like to someday. It's a tough one to cook just right, most restaurants overcook it to a rubbery consistency.
Ron Price