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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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Old 02-12-2005, 02:18 AM   #1
jeffsasmokin
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Thanks to Brother Jay, I'll be breakin' in the new Charcoal Basket and firing up the 'Dera today. Besides the BB's and Spares, my Wife wants me to throw in some ABT's. One problem.........I don't have my Chile Grill yet. Anybody have some substitute ways of of racking them upright in the Chamber? I've got a few ideas, but thought someone might already have a tried and true method they can share?
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Old 02-12-2005, 04:43 AM   #2
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I usually run a metal skewer thru them
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Old 02-12-2005, 05:28 AM   #3
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Whats a Chile Grill? I just lay them down on the grate. I picked up a pastry filler at Kitchen Collections a couple of weeks ago and it works great for stuffing those japs. It's basically a small caulk gun with exchangeable tips.
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Old 02-12-2005, 06:52 AM   #4
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Quote:
Originally Posted by Neil
Whats a Chile Grill? I just lay them down on the grate. I picked up a pastry filler at Kitchen Collections a couple of weeks ago and it works great for stuffing those japs. It's basically a small caulk gun with exchangeable tips.
They're in our "Links" section. Pretty cool little items, but the closest vendor is in Orlando, so I'll have to see if he'll ship 'em.
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"Chance Favors The Prepared Mind"

Modified Bandera
Charmglow All Stainless Gas
CB 26 1/2" Kettle
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Fabricated All-Wood Burn Barrel
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Old 02-12-2005, 07:55 AM   #5
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Mista smokes acorns
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Old 02-12-2005, 12:24 PM   #6
Bigmista
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TK eats acorns. Those are the one I made when you came to my place!
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

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Old 02-13-2005, 05:33 AM   #7
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Well, I ended up using Mista's method for the time being and it worked well. (Thanks Mista!). I can tell you that the Chile Grills in our Links section would make life alot easier when your doing a bunch of 'em! Got to order some soon!
__________________
"Chance Favors The Prepared Mind"

Modified Bandera
Charmglow All Stainless Gas
CB 26 1/2" Kettle
ECB
Fabricated All-Wood Burn Barrel
BC Select Outdoor Fryer
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Old 02-13-2005, 09:18 AM   #8
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Woo-Hoo! I'm always excited I could help a brother out! I get so much help from the brothers, it's always nice to be able to give something back.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Old 02-13-2005, 09:19 AM   #9
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Quote:
Originally Posted by Bigmista
Woo-Hoo! I'm always excited I could help a brother out! I get so much help from the brothers, it's always nice to be able to give something back.
That you did my friend!
__________________
"Chance Favors The Prepared Mind"

Modified Bandera
Charmglow All Stainless Gas
CB 26 1/2" Kettle
ECB
Fabricated All-Wood Burn Barrel
BC Select Outdoor Fryer
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Old 02-13-2005, 11:45 AM   #10
Heimelswine
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Guys, I need to get a digital camera! I do mine a little differently, and it probably costs me a bunch of time. I cut mine about half way through near the top, then I slice it from the top to the bottom on the belly side of the jap. This way I can open it up and take a small knife and cut out the seeds and membrane. Then I fill it and wrap it with bacon which holds it closed. I leave the stems on them and grill em. The bacon seals them up and the stems give you a place to hold on to while you eat them, and I think the stems add "atmosphere", or some french presentation phrase here. When they cool just a little, they are pretty firm and make a wonderful presentation on a platter.
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Old 02-13-2005, 11:49 AM   #11
jeffsasmokin
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Quote:
Originally Posted by Heimelswine
Guys, I need to get a digital camera! I do mine a little differently, and it probably costs me a bunch of time. I cut mine about half way through near the top, then I slice it from the top to the bottom on the belly side of the jap. This way I can open it up and take a small knife and cut out the seeds and membrane. Then I fill it and wrap it with bacon which holds it closed. I leave the stems on them and grill em. The bacon seals them up and the stems give you a place to hold on to while you eat them, and I think the stems add "atmosphere", or some french presentation phrase here. When they cool just a little, they are pretty firm and make a wonderful presentation on a platter.
Porky, that makes sense..........Thanks, I'll have to try it next time. Still want a damm Chile Grill though!
__________________
"Chance Favors The Prepared Mind"

Modified Bandera
Charmglow All Stainless Gas
CB 26 1/2" Kettle
ECB
Fabricated All-Wood Burn Barrel
BC Select Outdoor Fryer
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Old 02-13-2005, 11:50 AM   #12
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I forgot to mention why I leave the tops on, it holds the stuffin' in. That's what started it and the stems were a by product. It's what I learned to do.
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Old 02-13-2005, 12:33 PM   #13
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HeHeHeHe!!!!!!!!!!!!

I’m sorry guy,
But reading your post, and seeing your avatar made me think, just for a second, that it was a commercial. “The Pig” (Piggly Wiggly) is big down here in S.C. The only thing missing was

“I forgot to mention FOLKS why I leave the tops on, it holds the stuffin' in. That's what started it and the stems were a by product. It's what I learned to do.”

They have a section in their flyers that give some cooking tips.
Some are pretty good.
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N.B. 'Dera (modified), gone to another place (RIP), ECCG (el cheapo charcoal grill), an Alveron propane, and wood hog cooker, bullitt type smokers, a GM Jim Bowie, a turkey fryer, and a pretty well stocked kitchen.

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