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Unread 07-09-2012, 10:13 AM   #1
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Default Backwood's Pit Bull: IN ACTION (1st cook)


Yesterday, I tried out the Backwood's Pit Bull.

The Backwood's Pit Bull is one of 3 new grills offered by Backwood's Smokers: (arranged by size-smallest to largest) the Chicken Little, the Pit Bull, and the Boss Hog.

At first glance, you might do well to sit down... I'll be frank: they're not cheap.

But neither is the construction. I have both seen and cooked on the Chicken Little and the Pit Bull, and believe me, these are solidly built grills.

Yesterday, I took my Pit Bull on its first venture into cooking. At my better half's request, we prepped and cooked brussel sprouts, small white potatoes, and hamburger patties (80/20 - the good ones from our local Giant Food Store).

Now, I'll be candid: if you've read any of my threads involving my cooks, you'll be aware of the fact that in my home, healthy cooking techniques are promoted. And now, the candid part: these techniques are promoted often times... whether I like it, or not. If the reader is married, you need do no more than nod in agreement, and continue reading. If you're not yet married, well, let's just say, you'll find out exactly what I'm alluding to plenty soon enough.

So our spicing consisted of a quick visit to our small garden and selecting a good portion of tarragon and basil, which we used on the vegetables, along with a very small amount of non-salted butter. The potatoes and brussel sprouts were then cut in half, and placed in a folded piece of aluminum foil. I'll have to check with Terry about this, but we may have used only the tarragon, and none of the basil in this cook.

As for the fire, I chose 4 or 5 good-sized pieces of grapewood, and my faithful standby: Kingsford Blue.

I started the fire (in the classic pyramid style using Weber parafin cubes), and let it burn until the coals were fully white, adding fuel to it only once, and built a nice, full bed of coals (this took just under an hour). Normally, I would not need any additional charcoal after the coals were fully white, but this was my first burn, and I wanted to ensure a good, long inital fire for its first cook. The previous day (saturday), I had fully hand rubbed the entire grill using canola oil, and, as Backwoods had test cooked in the rig while developing the rotisserie, I was good to go sunday.

First time out, you wonder as to the results.In retrospect, I had nothing to fear. I adjusted the charcoal bed to about mid-way, and put the veggies on first. I had a good high heat: about 500 to 550 degrees.

After somewhere near 25 minutes, I adjusted the charcoal bed to its highest position, and put the burgers on. Burger patties such as these can be tricky to cook. We enjoy our burgers a bit on the 'rare' side, and it's quite easy to over-cook them, and ruin them. To my surprise, all 4 burgers were done and resting on my serving platter in less than 2 minutes, and with some pretty darn good looking grill marks. The temperature I cooked them at appeared to be in the 550 to 600 degree range.

I took the food in, and we made our plates. This was the 'acid' test: would the food quality rate with my better half?

A few bites in, and I saw her eyes close slightly and the famous "Polino smile" come out: the food was amazing!

I have been told that very high heat is one of the secrets of restaurants such as Ruth's Chris Steakhouse: they literally sear in the flavor. And the Pit Bull, with the ability to adjust that bed of charcoals so that they sit directly underneath the food, gives the cokk this same ability. believe me, a little tarragon was all that was needed.

I saw the future last night, and it will involve some darn good meals prepared by me for my lady.

And... I had a deja-vu moment.

My family didn't have much money while I was growing up. I learned to play guitar on a very cheap Kmart guitar, and after a time, I got fairly good at it.

But when I'd finally saved enough money to be able to afford my first Fender guitar, halfway through a song that I found to be quite difficult to play... I suddenly realized was coming much easier on my new guitar. Such was the difference in the action and string tension.

I remembered that, as I cooked on my new Backwood's grill. The food, like my playing had, had improved, as the quality of the instrument was better. When you contemplate whether the extra few dollars will be worthwhile to spend, consider this. Quality does cost.... but it also pays!

Picture results may be viewed here:

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
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