Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: HighOnSmoke on September 19, 2013, 07:46:57 PM
-
I received my Blaz’n Grill Works Grid Iron about noon today. Not too bad of a turn around since I ordered it on September 9th.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2225_zps8bfc5ba1.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2225_zps8bfc5ba1.jpg.html)
Here it is after putting the legs on. Man, this thing is a tank! Getting ready to finish taking off the protective padding and do the
initial burn in.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2228_zpsef365917.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2228_zpsef365917.jpg.html)
While the Grid Iron was going through the burn in I fired up the Traeger Junior and put on a rack of babybacks. Seasoned with
Killer Hogs BBQ rub and let the rub set in before putting on the TJ. Put a small container of water to try to help some of the temp
swings until I can get some fire bricks. My new digital controller should be here in the next few days which I know will help.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2230_zps50d0a7fb.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2230_zps50d0a7fb.jpg.html)
After the initial burn in for 30 minutes I let the Grid Iron cool down and then foiled the drip pan. Put 1.5 pounds of Wright’s thick cut
Smokehouse bacon on it for seasoning.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2231_zpsceaaa33c.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2231_zpsceaaa33c.jpg.html)
I let the bacon go for about 2.5 hours and then removed it. There seemed to be a slight hot spot on the right from corner, thus
the two crispier pieces of bacon. I also monitored the temp of the Grid Iron with my Maverick and it showed some temp swings
at 225 degrees of about 5-10 degrees. When I was running it at 180 there was only a slight difference of 1-2 degrees. I can
definitely live with that!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2235_zps865698c0.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2235_zps865698c0.jpg.html)
Ribs were foiled for an hour then put back onto the TJ to firm up. About 30 minutes prior to pulling them I basted them with
Lambert’s Sweet Sauce O Mine.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2238_zpsfa7c6229.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2238_zpsfa7c6229.jpg.html)
Here’s half the rack sliced and waiting for our plates.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2244_zps76d708c4.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2244_zps76d708c4.jpg.html)
Plated with some steamed asparagus and Bush Smokehouse Tradition beans that I also put on the TJ.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2247_zps190ba75d.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/The%20Grid%20Iron%20is%20Home/DSC_2247_zps190ba75d.jpg.html)
Dinner was awesome as the ribs came out just the way we like them and there was a slight smoky flavor that we really love
compared to the smoky flavors from my WSM. We actually could taste the pork!
I am very pleased with the build and the performance so far with the Grid Iron. I know I will be working it this weekend as
I plan on doing a 9 pound pork butt and also will be doing a 15 pound turkey. But not both at the same time. One Saturday
and the other Sunday.
Thanks for visiting!
-
Food looks great and congrats on the Grid Iron! That is built like a tank.
-
Looks like we have a winner!! Actually, two winners!
Art
-
Looks fantastic! Both the new grill and the plate of food :P
-
Oh yeah, Nice new Pellet grill and it made some great ribs!!
-
Nice cook.
-
Beauty!
Man - I hope you can put that on a trailer and bring it to the Fall Gathering! Everyone I know is just itching to see the Blazin' pellet grills!
T
-
That is a sweet looking grill and those ribs and bacon were off the hook. 8)
-
Very nicely done.
Enjoy the new pellet smoker.
Ed
-
Looks fantastic! Both the new grill and the plate of food :P
X2!
-
nice looking smoker. food looks good. 8)
-
Beauty!
Man - I hope you can put that on a trailer and bring it to the Fall Gathering! Everyone I know is just itching to see the Blazin' pellet grills!
T
I wish I had a trailer to do just that! ;) And I know it won't fit in the back of my Nitro! ;D
-
Man, you wasted no time getting her together, fired up & cooking. LOVE IT!!!
It looks like a tank.
-
Man, you wasted no time getting her together, fired up & cooking. LOVE IT!!!
It looks like a tank.
The only thing to put together was add the legs to the cooker and they were already attached to the shelf.
The people at Blaz'n Grill Works know how to make a cooker that doesn't need a lot of installing and it was real easy to add the legs and bolt in.
It would have been easier with 2 people, but I was excited to try it out, so I guess I ate my Wheaties for
breakfast as this thing weighs almost 275 pounds. Of course it was also easier and lighter once I took out all the grates, etc
from inside the cooker. ;D
-
Great looking food. :P :P :P
-
That's sure a nice looking smoker!!!! The ribs and bacon look delicious!!! Don