Adam10mm
06-05-2013, 01:24 AM
I finally wore out my gas grill, literally. Figured I should save it so I ripped out the guts and converted it to charcoal. My BIL saw my pics online and felt bad for me. He gave me his new, never used but 3 year old BBQ (charcoal) grill for free plus bought me a 5lb tray of hamburger and a tray of country style pork ribs.
So Sunday I seasoned it. Veggie oil all over the interior, 3 hours at 200 and 1.5 hours at 350 to cure the inside. Even took the grill grate from my old grill to help impart that seasoning into the new grill. 26x19 inch grilling surface.
http://img.photobucket.com/albums/v239/freakshow10mm/981355_617061498323749_527199029_o_zps903ffbfe.jpg (http://smg.photobucket.com/user/freakshow10mm/media/981355_617061498323749_527199029_o_zps903ffbfe.jpg .html)
http://img.photobucket.com/albums/v239/freakshow10mm/469072_617061501657082_179215273_o_zpsfdee1f45.jpg (http://smg.photobucket.com/user/freakshow10mm/media/469072_617061501657082_179215273_o_zpsfdee1f45.jpg .html)
http://img.photobucket.com/albums/v239/freakshow10mm/DSCN0248_zps4f1a0b00.jpg (http://smg.photobucket.com/user/freakshow10mm/media/DSCN0248_zps4f1a0b00.jpg.html)
Then I seasoned the pork ribs with Lawry's and pepper.
http://img.photobucket.com/albums/v239/freakshow10mm/DSCN0253_zps554025ce.jpg (http://smg.photobucket.com/user/freakshow10mm/media/DSCN0253_zps554025ce.jpg.html)
180 degrees for an hour and a half. Basted with a honey butter mix every 10-15 minutes.
http://img.photobucket.com/albums/v239/freakshow10mm/DSCN0277_zps5bf62859.jpg (http://smg.photobucket.com/user/freakshow10mm/media/DSCN0277_zps5bf62859.jpg.html)
http://img.photobucket.com/albums/v239/freakshow10mm/DSCN0279_zpsd21ae76f.jpg (http://smg.photobucket.com/user/freakshow10mm/media/DSCN0279_zpsd21ae76f.jpg.html)
Got a pork butt (shoulder) in a beer brine that will be on the BBQ this Saturday first thing when I wake up. Low and slow all day long. Got an injector to keep it moist and flavorful. A rotisserie is on the short list.
So Sunday I seasoned it. Veggie oil all over the interior, 3 hours at 200 and 1.5 hours at 350 to cure the inside. Even took the grill grate from my old grill to help impart that seasoning into the new grill. 26x19 inch grilling surface.
http://img.photobucket.com/albums/v239/freakshow10mm/981355_617061498323749_527199029_o_zps903ffbfe.jpg (http://smg.photobucket.com/user/freakshow10mm/media/981355_617061498323749_527199029_o_zps903ffbfe.jpg .html)
http://img.photobucket.com/albums/v239/freakshow10mm/469072_617061501657082_179215273_o_zpsfdee1f45.jpg (http://smg.photobucket.com/user/freakshow10mm/media/469072_617061501657082_179215273_o_zpsfdee1f45.jpg .html)
http://img.photobucket.com/albums/v239/freakshow10mm/DSCN0248_zps4f1a0b00.jpg (http://smg.photobucket.com/user/freakshow10mm/media/DSCN0248_zps4f1a0b00.jpg.html)
Then I seasoned the pork ribs with Lawry's and pepper.
http://img.photobucket.com/albums/v239/freakshow10mm/DSCN0253_zps554025ce.jpg (http://smg.photobucket.com/user/freakshow10mm/media/DSCN0253_zps554025ce.jpg.html)
180 degrees for an hour and a half. Basted with a honey butter mix every 10-15 minutes.
http://img.photobucket.com/albums/v239/freakshow10mm/DSCN0277_zps5bf62859.jpg (http://smg.photobucket.com/user/freakshow10mm/media/DSCN0277_zps5bf62859.jpg.html)
http://img.photobucket.com/albums/v239/freakshow10mm/DSCN0279_zpsd21ae76f.jpg (http://smg.photobucket.com/user/freakshow10mm/media/DSCN0279_zpsd21ae76f.jpg.html)
Got a pork butt (shoulder) in a beer brine that will be on the BBQ this Saturday first thing when I wake up. Low and slow all day long. Got an injector to keep it moist and flavorful. A rotisserie is on the short list.