how much did it cost you to sandblast your drum?
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2013 Gratuitous Grill Thread
- Thread starter superjoe76
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how much did it cost you to sandblast your drum?
steveh_131
Grandmaster
Well mine was new, but I've heard people who had it done for somewhere in the $20 range at body shops and such.
I couldn't find a place for less than $50.
I started with a known food grade drum that originally had crushed pineapple in it, burned the hell out of it, and sanded & rinsed out the inside. It wasn't shiny metal when I was done, but it was bare metal. Before I ever cooked with it, I rubbed the inside with vegetable oil and did a 6 hour seasoning burn with a full chimney of red hot coals dumped on a half basket of unlit coals and hickory. Temps got up to 400+ and after there was a nice black seasoning on the inside of the barrel like a good cast iron skillet. Any nasties that may have been left of the liner were sealed in and temps will never be hot enough when cooking to release them.
I started with a known food grade drum that originally had crushed pineapple in it, burned the hell out of it, and sanded & rinsed out the inside. It wasn't shiny metal when I was done, but it was bare metal. Before I ever cooked with it, I rubbed the inside with vegetable oil and did a 6 hour seasoning burn with a full chimney of red hot coals dumped on a half basket of unlit coals and hickory. Temps got up to 400+ and after there was a nice black seasoning on the inside of the barrel like a good cast iron skillet. Any nasties that may have been left of the liner were sealed in and temps will never be hot enough when cooking to release them.
steveh_131
Grandmaster
When Chezuki grows a third thumb, you'll know I was right!
Seriously though, get it down to bare metal and you should be fine. I may be overly paranoid.
Seriously though, get it down to bare metal and you should be fine. I may be overly paranoid.
I just wasn't sure if it's ok at "bare metal" or if it needs to be shiny....you guys wipe insides with acetone?
NO!!! The idea is to remove potential toxins, not deliberately add them.
No! Bad Caleb!! No!!!
Com'on...who doesn't want an extra thumb? The wife might like that!
did that with my second drum...and added compressed air to get it even hotter
steveh_131
Grandmaster
I cooked up some chicken wings on my kettle last week. Smoked them around 350 for maybe an hour with apple wood, glazed with some buffalo sauce for the last 10 minutes or so. They were really tasty, but I would like to do better.
How do you guys do them? Would they turn out better if I crisp up the skin over high heat on my gas grill after smoking? Will that char the glaze, though?
How do you guys do them? Would they turn out better if I crisp up the skin over high heat on my gas grill after smoking? Will that char the glaze, though?
steveh_131
Grandmaster
Ok. So no need to 'set' the sauce like I do on ribs.
Do you get some decent crispy skin?
There's a couple ways to get crispy skin and one doesn't involve cooking. Buy the package and prep them and set them in the fridge over night uncovered. I typically coat mine in either olive oil or melted butter and apply whatever seasoning and cook them direct at 350 on a raised grid. typically it's 45-60 minutes of cooking. With butter I usually baste them with butter again when i turn them. I have done them direct and indirect and indirect take longer but no difference in the crispiness of the skin. I don't use sauce, if I want hot i just add in some ghost pepper salt to whatever rub I am using.
Yes, you want to crisp the skin before glazing. To prep ahead, I smoke them low and slow (250ish for at least an hour) and then chill them. Once you're ready to eat/serve, fry them for 5 minutes and the sauce or glaze if you must. I like them tossed in dry rub.
I don't normally sauce anything over a flame. A lot of times, I don't sauce anything at all, but it's on the table if you want it.
Finishing on the grill doesn't get the skin crispy, but it's not chewy like it is out of a 250 degree smoker. If you want it crispy, you can toss it in a fryer or hot oil in cast iron. I'm an original recipe kind of guy anyway.
steveh_131
Grandmaster
Alright, pitmasters. New challenge.
Canada goose breast.
I have never cooked it or eaten it before. But I end up shooting quite a few of them each year for pest control purposes. Seems wasteful just to toss them.
Any experiences?
Canada goose breast.
I have never cooked it or eaten it before. But I end up shooting quite a few of them each year for pest control purposes. Seems wasteful just to toss them.
Any experiences?
steveh_131
Grandmaster
I don't believe so.
http://www.in.gov/dnr/fishwild/3569.htm
Unless I am reading this wrong, hunting season starts up soon for the Canada goose. Of course I only hunt with the proper legal permits!
Just gathering some ideas before I go (legally) hunting.
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