Mill Scale Santa Maria. Sure is pretty
https://www.instagram.com/p/CFmgu92B5g5/?igshid=1filjinbqc1p8
https://www.instagram.com/p/CFmgu92B5g5/?igshid=1filjinbqc1p8
If I wore a younger man’s clothes
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Stlsportster
Babbling Farker
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Your microphone does smell a bit like beer.
Maverickjct
Knows what a fatty is.
I'm in the market for a Santa Maria but if I bought this one I'd only be able to warm up cans of beans on it! It's pretty and they sure are proud of it. Think I'll just keep LSG on my radar.
Mike in Roseville
Babbling Farker
I love the angle iron V bars for the grate (as opposed to expanded metal). That's a really nice touch.
Starting at $5500? Not on my allowance. :biggrin1:
Starting at $5500? Not on my allowance. :biggrin1:
Wife and I were discussing last night between episodes of House the meals we used to cook on our grocery story Hibachi. Porterhouse (singular-2 not in budget)seasoned with lemon pepper. Loaded baked potatoes. Real sweet tea (where you mix sugar into tea while it’s hot)with a lemon slice. Extra ash tray money buy some tiger shrimp and season the same.
Good times
Good times
Jrogers84
is Blowin Smoke!
Don’t you think it will take away from the aroma of the juices hitting the fire?
Sent from my iPhone using Tapatalk
Mike in Roseville
Babbling Farker
I don't think so. First, there are gaps between them so when it's really low to the coals (or the wood is burning) it will still be "flame kissed." But when it's moderately raised over a screaming hot fire those V bars would probably act like grill grates or "flavorizer bars." Just my $.02
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I can confirm what Mike is suggesting. The v-grates still allow for the flames to kiss the food while helping to control flare-ups and you can use the captured juices in the drip tray to baste your food if you choose. The grates hold heat well so it also great for cooking over embers. No loss of flavor in my opinion.
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Mike in Roseville
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Old Pioneer BBQ in Buelton, CA. I attached the link below, but it did not work for me. I’ve been very happy with mine.
Dennis, the owner/fabricator does custom work too and was easy to work with too, just in case you’re thinking of buying. :-D
http://www.oldpioneerbbqs.com/default.html
Dennis, the owner/fabricator does custom work too and was easy to work with too, just in case you’re thinking of buying. :-D
http://www.oldpioneerbbqs.com/default.html
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jojocircus
Is lookin for wood to cook with.
This is the first “non advertisement” picture I have ever seen of a steak cooked on v grates that had even browing. Every and i mean every pic and bid i find shows horribly wide brown stripes where the grate was shielding the meat.
This has thrown off my santa maria search quite a but as i have been avoiding v grates for that reason.
That cook looks great. (Pun intended). Assuming there was a lot of moving around to get that even char.
Titch
somebody shut me the fark up.
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I would give up my ofset for that, in a heartbeat
Mike in Roseville
Babbling Farker
Greg,
The website doesn't work anymore so might need to give them a call. Funny, I used to live not far from there back in the day. I might be in the market for a Santa Maria/Argentine grill down the road. I'd definitely give him a call.
Check out this one Dennis did. Holy Guacamole!
https://youtu.be/VT2D88K9uGQ
LloydQ
is One Chatty Farker
That is cool how he painted that to match his nail polish!
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Thanks, and yes I am very actively flipping, turning, “scruffing” the meat and raising/lowering grates to achieve an even Malliard reaction across the entire surface. It took me a little while to become accustomed to the v-grates and did not use them much the first year I had them. They mostly stay on the grill now. Striping was an issue initially until I figured it out.
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Hi Mike, that’s a cool rig! If you decide to buy from Old Pioneer, give me a shout and I can share some lessons learned from my purchase. You are also welcome check mine out since you are a neighbor and a Brethren!
