MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-25-2019, 07:07 PM   #31
Stlsportster
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I’m gonna do this on the roti soon. Been looking for a bottom plate instead of the forks. Looks great!
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Old 08-25-2019, 07:20 PM   #32
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Holding 275 - 325F

Another trim, then quick taste.



Wow. This is ridiculous.

Unexpected dinner guests inbound.

Pr0n may not follow.

If you've not tried this.... you need to give it a whirl.

Updates as CINCHOUSE allows.

Best regards.
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Old 08-25-2019, 07:25 PM   #33
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Food looks fantastic Marc, hope you guys had a great weekend and enjoyed it.
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Old 08-25-2019, 08:46 PM   #34
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Hell yes brother!

An even cheaper option is this from Lowe's when in season for Thanksgiving and we're around the corner. I believe I paid $7.99 for it?



Together with my PBC turkey hanging rod but you can substitute the rod IF needed

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Old 08-25-2019, 09:12 PM   #35
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Looks great Marc. I LOVE al pastor, never made it at home. One of these days.
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Old 08-25-2019, 09:35 PM   #36
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You did not disappoint with that cook. Hope everyone ate well and had a good time on the High Plains. Until our next adventure.....
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Old 08-25-2019, 11:01 PM   #37
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Outstanding! I am totally using that mod to the grill pan too:)
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Old 08-25-2019, 11:35 PM   #38
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Epilogue - Guests just departed the fix.

Wow. That worked like a champ. Did a small amount of chopping, then into a bowl for serving. Not much left after tonight's dinner. 2-3 lbs is perfect to feed 4-5 adults.

CINCHOUSE whipped up fresh guacamole and served calabacitas fresh out of the cast iron.

Sako, you made out even better than I did, but I do like the fact that I can cut some off, and let it sit in the juices for a while.

If anyone left hungry tonight, they had to work at it.

Y'all have a great week.
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Old 08-26-2019, 02:03 AM   #39
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Thanks for the cool pix and ideas!
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Old 08-26-2019, 02:31 AM   #40
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Looks like a fantastic day and a great idea Marc.
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Old 08-26-2019, 07:05 AM   #41
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Nice work Shadow.
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Old 08-26-2019, 05:31 PM   #42
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Job well done Marc, Al Pastor is one of my favorites when eating out now I definitely am inspired to try this at home.
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Old 08-27-2019, 03:37 PM   #43
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Improvise, adapt, overcome!

Great on-the-spot engineering, Marc......I'm definitely stealing this.

The cook looks fantastic.
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Old 08-29-2019, 08:55 AM   #44
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Hi Great job on the Al Pastor and the home made Trompo. I'd would like to make a Trompo. Can you give me more info on how you made it?
Thanks Dan.






Quote:
Originally Posted by ShadowDriver View Post
Possible change of plans on the cooking front.

I decided to browse through Lowes before the grocery this morning, and came up with a crazy notion to build my own Trompo King (instead of paying $60).

Feedback and thoughts always welcome.

Grabbed a "skillet" for the grill (with detachable handle) and added a threaded carriage bolt with a grommet attachment and wing nut to hold everything together.



Ran everything through a bath of hot soapy water. Threaded the bolt through the center-most hole in the skillet pan thing, and covered it in foil to catch the juices/drippings.



It was about $17 to build, and if I need to go taller, I just go grab a connecting nut and another carriage bolt, and continue upwards.

Fingers crossed.
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Old 08-29-2019, 06:43 PM   #45
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Quote:
Originally Posted by DanB View Post
Can you give me more info on how you made it?

Here's my parts list from Lowes. After that, I just went to "MSU."

- https://www.lowes.com/pd/Blue-Rhino-...illet/50113670
- https://www.lowes.com/pd/Hillman-0-2...d-Rod/50015976
- https://www.lowes.com/pd/Hillman-1-4...ee-Nut/3025380
- https://www.lowes.com/pd/Hillman-2-C...g-Nuts/3012213


Be sure to wash everything in hot, soapy water before you think about putting food on it. I threaded the wing nut upside-down from the top (so the wings apply pressure to the skillet and hold the threaded rod steady). Also, I needed to use a small paring knife to occasionally cut a slit in the meat where I was trying to slide down the "spike."

Have fun! I'm sure it'll work out great.
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