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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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06-04-2007, 09:17 PM | #1 |
Got Wood.
Join Date: 12-25-06
Location: northern michigan
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Need A New Stock Pot
Have a large cook coming up and I will have to make a large pot of dipping sauce. Just found out that I do not have a pot large enough.
Need some input on a stock pot, about 16 to 20 quart, that will not interact with the tomato and vinager from the sauce. Any help will be appreciated Harry Q Harley |
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06-04-2007, 09:35 PM | #2 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
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qman Para Bellum |
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06-04-2007, 09:37 PM | #3 |
is One Chatty Farker
Join Date: 01-17-06
Location: Chillicothe, Ohio
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This is the one I have and love it, but when I bought it, the price was only $70!!
http://www.amazon.com/gp/product/cus...#RBIBQ8PQ0C6AX
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[FONT=Palatino Linotype][FONT=Georgia][COLOR=blue][B][COLOR=red]Big Z's Sweet Gold[/COLOR] -[/B] [COLOR=black]R[/COLOR][/COLOR][/FONT][/FONT][FONT=Palatino Linotype][FONT=Georgia]ich honey mustard flavor with a BBQ kick. [/FONT][/FONT] Great on chicken, burgers, brats, great on ribs too! Get ya some @ [URL="http://www.greatlakesbbqsupply.com/product.sc?categoryId=3&productId=10"]Great Lakes BBQ Supply Co.[/URL] [FONT=Palatino Linotype][FONT=Palatino Linotype]WSM, Weber Gasser, Weber OTG[/FONT] [FONT=Palatino Linotype][FONT=Garamond][COLOR=black]"Tilly"[/COLOR][/FONT] - Spicewine Single Axle[/FONT] [URL="http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf"][COLOR=#810081]http://www.facebook.com/pages/Big-Zs-Sweet-Gold/115561446787?ref=nf[/COLOR][/URL] [/FONT] |
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06-04-2007, 10:34 PM | #4 | |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Yeppers......I also would reccomend it be stainless steel as the acids in the tomatoes and vinegar will react with aluminum or cast iron as well. Will give you a very nasty taste. I bought some s/s pots and pans w/the very thick/heavy bottoms. The cheapo versions of s/s pots have very thin bottoms. Heck ya cant even reheat a pot of chili without burning things on the bottom of the pan. Thats even constantly stirring. Good luck on finding a pot that works for you. |
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06-05-2007, 05:25 AM | #5 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
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Kevin |
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06-05-2007, 05:25 AM | #6 |
On the road to being a farker
Join Date: 03-31-07
Location: southern california
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http://www.hsn.com/cnt/prod/default.aspx?webp_id=1305379&web_id=1305379&sf=qc& dept=qc0001&cat=qc0007&attr=550&prev=hp!sf!dept!55 0!cat Don't know if I did that right copy and link in address bar these are nice stockpots price not bad either
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Momma Not Playing. Now sit down be Quiet and enjoy the ride. Weber One Touch Gold,Turkey Fryer, Weber Smokey Joe Silver, Chargriller Tabletop Gasser
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06-05-2007, 07:04 AM | #7 |
is One Chatty Farker
Join Date: 04-07-07
Location: Westerville,OH
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If you want restaurant quality on the cheap - hit GFS. They have it all and they are usually pretty cheap.
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Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq. |
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06-05-2007, 12:04 PM | #8 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Stainless is the way to go.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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06-05-2007, 09:59 PM | #9 |
Got Wood.
Join Date: 12-25-06
Location: northern michigan
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Thanks everyone that replied to my post. It looks like I have settled for the AL CLAD, 24 quart stock pot. I like the way it is built, the way the handles are attached to the kettle. and the fact that they are using the new aluminum wedge on the bottom for even heat.
This is about double the budget that I have set for myself, but I always say, buy only once. This has worked for me for thirtyfive years of buying tools and toys Harry |
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06-06-2007, 09:00 AM | #10 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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My heavy bottomed pot is from the Wolfgang Puck set that I purchased at Sams Club a few years back. Love that thing.
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06-06-2007, 09:30 AM | #11 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Way to go Harry. Yes, that thick aluminum plate on the bottom is terrific. Once the pot comes up to speed, it holds the heat & temp better. It also distributes heat better.
Ive got a 20 qt that I used to brew beer with. Private Stock I think.
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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06-06-2007, 09:49 AM | #12 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I use a 55 gallon drum I had laying around
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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06-06-2007, 12:54 PM | #13 |
Babbling Farker
Join Date: 11-05-04
Location: New York City
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Crafty! It's amazing what can be done with one of those. If I could find a clean one, I think it would be cool to cut it and turn it into some kind of a vertical smoker. I've been looking for info on the conversion, but there isn't much out there about it.....hmmmm....
Never even thought about using it for a stock pot......
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Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo |
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06-06-2007, 12:57 PM | #14 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Yeah, I tend to go overboard, ALOT, and then freeze what I don't use.
I've dehydrated 40 gallons of stock at a time and have had enough beef boullion powder to last all summer. Goes great on Cheerio's Makes the milk a little funky though
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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06-06-2007, 02:05 PM | #15 |
Babbling Farker
Join Date: 11-05-04
Location: New York City
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I'm gonna have try this out in my trash can this weekend....from Yankee Magazine....
Garbage Can Clambake You don't have to live on the coast to enjoy a good old-fashioned New England clambake. All you need is a garbage can. The ultimate in "garbage can" clambakes, for those with a Paul Bunyan appetite, is lobster, sweet and/or Irish potatoes, hot dogs, eggs, corn on the cob, and clams. In the bottom of the can put a limited amount of water depending on the amount of food and seaweed to be added above, usually 2 to 3 inches. Add 1 cup vinegar and several tablespoons of salt. Next, place a 2-inch cake rack in the can, covered well with seaweed. This keeps the lobsters out of the water. Place the can over a robust fire to bring the water to a boil. Put the lobsters in, back side up, then alternate thin layers of seaweed with potatoes, hot dogs, eggs, corn, and finally clams. Cover tightly. (The potatoes, hot dogs, eggs, and corn can be wrapped loosely in cheesecloth to make them easier to remove after cooking.) You can also use a wire basket made for the clams, which gives them freedom to open and lets you see more readily when they are open, which is your signal that the bake is done. Cooking time varies, depending on the amount of food and seaweed, from 1-1/2 to 2 hours or until the clams open. Never pack the can so tightly with food and seaweed that you prevent the steam from permeating all layers. Be sure to maintain a healthy fire. Comments Note: As seaweed is not too easy to come by, the bake can be done with only the bottom layer. http://www.yankeemagazine.com/recipe...php?number=626
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Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo |
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