A great tool for the job!!!! Thanks Hans!!!I use a cedar plank to scrape my grill.
Wood BBQ Grill Scraper | Great Scrape | United States
The Great Scrape is a natural BBQ cleaning tool & wood grill scraper, alternative to the metal wire brush. It custom grooves to uniquely fit the barbecue grill.www.thegreatscrape.com
Yes sir
I scrape my grill after cooking if material left over. Rats get up in the cold grill and eat the scraps left on the grates. Rat poop found in the empty grease tray told me that.Javbike, you got a heck of a deal (free stuff). Just the charcoal chimney itself was worth your trip to pick ti up. But please, throw away that damn fine wire brush. These brushes, popular as they are, are dangerous in my opinion. And more so as they age. Those tiny wires will sometimes break off during use and stick to your grill .... unseen. Then during a cook are very susceptible to being picked up on a piece of meat without anyone recognizing it.
Now in most cases. the wires are small enough that they likely won't even be felt in one's mouth, or if they are felt it's just thought to be a hard piece of the product. But, in a worse case scenario, that tiny wire can, AND HAS been known to lodge deep in the throat causing much infection, or worse yet travel down into the esophagus and at some point penetrate it and actually move on into one's heart or lungs. Yes, I'm painting the worst picture ever, but I'm painting it from experience. A close friend ended up with throat surgery to remove a wire that literally took weeks of agony for him before it was finally found.
Use a grill stone, or my favorite, an industrial wire brush with long, heavy wires. Much like a brush you would use to remove old paint, etc. And here's a little tip ..... when you're done with your grill, let it cool and put it away. DO NOT clean it at this point. Then next time you're to use it, start it up, get it rocket hot, then clean the grill. All the old food remaining will turn to black char and literally crack and fall off the grate with minimal rubbing with anything more than a clean kitchen rag dampened with a little cooking oil. Just fold the rag over a few times and dip it into a small bowl of oil. You'll be cleaning and oiling the grill grates at the same time, doing a much better job than cleaning right after a cook, and you'll be assured that no roaches, ants, mice or any other creature has been playing on the grates since you put it away without being cleaned. You'll know the grate is clean since they're cleaned right before you start your new cook.
Anyway, take advantage of that new grill, and know there are a few accessories available that will make that things as versatile as you can imagine. Weber Kettles are still Webers !!!
JJ does Weber make a grill stone ?Javbike, you got a heck of a deal (free stuff). Just the charcoal chimney itself was worth your trip to pick ti up. But please, throw away that damn fine wire brush. These brushes, popular as they are, are dangerous in my opinion. And more so as they age. Those tiny wires will sometimes break off during use and stick to your grill .... unseen. Then during a cook are very susceptible to being picked up on a piece of meat without anyone recognizing it.
Now in most cases. the wires are small enough that they likely won't even be felt in one's mouth, or if they are felt it's just thought to be a hard piece of the product. But, in a worse case scenario, that tiny wire can, AND HAS been known to lodge deep in the throat causing much infection, or worse yet travel down into the esophagus and at some point penetrate it and actually move on into one's heart or lungs. Yes, I'm painting the worst picture ever, but I'm painting it from experience. A close friend ended up with throat surgery to remove a wire that literally took weeks of agony for him before it was finally found.
Use a grill stone, or my favorite, an industrial wire brush with long, heavy wires. Much like a brush you would use to remove old paint, etc. And here's a little tip ..... when you're done with your grill, let it cool and put it away. DO NOT clean it at this point. Then next time you're to use it, start it up, get it rocket hot, then clean the grill. All the old food remaining will turn to black char and literally crack and fall off the grate with minimal rubbing with anything more than a clean kitchen rag dampened with a little cooking oil. Just fold the rag over a few times and dip it into a small bowl of oil. You'll be cleaning and oiling the grill grates at the same time, doing a much better job than cleaning right after a cook, and you'll be assured that no roaches, ants, mice or any other creature has been playing on the grates since you put it away without being cleaned. You'll know the grate is clean since they're cleaned right before you start your new cook.
Anyway, take advantage of that new grill, and know there are a few accessories available that will make that things as versatile as you can imagine. Weber Kettles are still Webers !!!
Thanks I just ordered some and ordered a 3 pack of cleaning stone threw the the crap outI use a cedar plank to scrape my grill.
Wood BBQ Grill Scraper | Great Scrape | United States
The Great Scrape is a natural BBQ cleaning tool & wood grill scraper, alternative to the metal wire brush. It custom grooves to uniquely fit the barbecue grill.
You won’t regret it.
javbike, I'm not absolutely certain off the top of my head, but I would think so. But it doesn't have to be 'Weber' brand. Any good brand of stone will do fine. Most grill grates are standard spacing and common one to another, so most any stone will work fine.
) is another great choice and will get 95+% of any charred **** and grime off the grates, then just a quick wipe with a stone for maybe some really hard to get stuff. The key is to let it really burn to black before you start to clean. And a good oil down after cleaning and before starting the new cook.
Don't forget burger by any means!There's only 3 types of venison meat. Straps and loins, ham steaks ( roast) or summer sausage.
If that's all venison cuts, all I can say is GOOD WORK DUDE!
And ribbs!There's only 3 types of venison meat. Straps and loins, ham steaks ( roast) or summer sausage.
Over cooking will absolutely ruin it also!
Must be a sad day for ya then!
Well thanks for the good words, but that day was all pork. The loin back (baby back) ribs and the 'country style' ribs were done at my dad's house for a 4th of July shindig IIRC. The couple of really nice Boston Butts, about 6-7lbs were done along with the close up of the thermometer at another cook, but I don't remember exactly where. The shot of the sausage cookers were a gift I made for a friend whose home was where we were doing a big cook that day (about 60 folks IIRC) just for the hell of it. No holiday as I recall, just a big group get-together with our airboats and 4x4's.
Looks beautifully delicious none the less! truly a feast fit for a King, and it definitely sounds like good ol times!
The promise land indeed!
Thats heaven
Right on ..... and on ...... and on ........ !!!
I truly love Q'ing whenever the opportunity presents itself. But alas, we've all gotten old to the point it's hard to get out of bed on a normal morning, much less stay up all night doing a 23+ pound packer brisket, then protecting it while it rests, then get it ready to serve along with all the trimmings for a really fine hoe-down !!! And then all the cleaning up afterwards.
