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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-02-2007, 02:34 PM   #1
BigBarry
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Default Jalapeno/ABT Steel Grill/Tray Suggestions

Anyone have a favorite rig that can be ordered online?

I am looking for a 24 hole unit, nothing fancy. Quality steel.

Found a bunch of styles/grades but not sure what is good.

Is # 10 steel better than #14?
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Unread 02-02-2007, 02:48 PM   #2
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Quote:
Originally Posted by BigBarry
Anyone have a favorite rig that can be ordered online?

I am looking for a 24 hole unit, nothing fancy. Quality steel.

Found a bunch of styles/grades but not sure what is good.

Is # 10 steel better than #14?
With extra large holes for the hyrdrogen buffalo turds?
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Unread 02-02-2007, 03:26 PM   #3
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I'm happy with the $10 ones from Academy. I don't use them much since I slarted cutting them into boats lengthwise.
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Unread 02-02-2007, 03:48 PM   #4
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Quote:
Originally Posted by barfly
With extra large holes for the hyrdrogen buffalo turds?
Dang funny!! I forgot about those!! I'll have to find a special rig for those whoppers!
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Unread 02-02-2007, 07:19 PM   #5
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This is the one i got off ebay two weeks ago. It holds 36 japs and is pretty stout.

g

http://cgi.ebay.com/ws/eBayISAPI.dll...7332&rd=1&rd=1
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Unread 02-02-2007, 07:54 PM   #6
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I made some like these out of stainless. They clean up nice and 2 racks fit well side by side in medium Weber





Going to try lollipops with these.
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Unread 02-02-2007, 08:24 PM   #7
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Speaking of the chile trays, does anyone spray Pam on them for easy cleanup?

I tried the Pam spray last night and it seemed to work great. The gunk damn near just rinsed off...

Norcoredneck - Let us know how the lollipops fit in those trays. I have some that look just like that. I got them at Academy.

And, let us know how you like the lollipops! I want to try making some soon. Don't forget the pics!
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Unread 02-02-2007, 08:49 PM   #8
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cookshack.com has some as well.
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Unread 02-02-2007, 10:10 PM   #9
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Quote:
Originally Posted by Norcoredneck
Going to try lollipops with these.
Ok, I give. what are lollipops

g
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Unread 02-02-2007, 10:58 PM   #10
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Here is a site with a few options.

http://www.irondesert.com/catalog/Ch...p-1-c-248.html
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Unread 02-03-2007, 07:31 AM   #11
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Quote:
Originally Posted by ggriffi
Ok, I give. what are lollipops

g
Lollipops are chicken leg or wing drummies with the meat pushed up into a ball on the big end.
Something "different".
I like them--"cute"

http://babyrambutan.blogspot.com/200...lollipops.html

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File Type: jpg chickenlollies%20004.jpg (8.3 KB, 82 views)
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Unread 02-03-2007, 07:52 AM   #12
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This is how I am going to try;
http://www.cackalacky.com/lollipops.htm

I am going to use honey mustard during cooking.
And going to also use the BBq sauce Big Mista brought to my dads send off. Not many things have went down the gullet without at least a dribble since last weekend. Good stuff.
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Unread 02-03-2007, 07:54 AM   #13
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Quote:
Originally Posted by Norcoredneck
This is how I am going to try;
http://www.cackalacky.com/lollipops.htm

I am going to use honey mustard during cooking.
And going to also use the BBq sauce Big Mista brought to my dads send off. Not many things have went down the gullet without at least a dribble since last weekend. Good stuff.
THAT's the reference I was looking for

Too early--not enough caffine yet!

Thanks,

TIM
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Unread 02-03-2007, 08:14 AM   #14
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Kapn,
Have you made these? If so did you remove some or all skin?
Thanks.

Also if you are making ABT's for the first time get a tool like

http://www.irondesert.com/catalog/Ch...r-p-16136.html

I bought a simular "Apple corer" at Vons/Safeway. Makes life a lot easier.
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Unread 02-03-2007, 08:30 AM   #15
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Quote:
Originally Posted by Norcoredneck
Kapn,
Have you made these? If so did you remove some or all skin?
Thanks.
Been making a lot of them in the last couple of months, both the leg and wing versions. "Xperimenting".

"Skin on" for sure. Lots of good flavor there.

Two things I have learned.
1. I "Smooth" the skin around tight--makes a good looking snack.
2. I "dip" in a finishing sauce and put back on smoker to complete the cook.
But, I only dip the meat part.
Leaves a nice dry handle for eating

Good luck.

TIM
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