From my brother Tim's (FHC member TurboDiesel) thread last fall, http://firewoodhoardersclub.com/for...-even-more-cool-i-found-the-bbq-section.1250/:
Those look great Brian, we need @TurboDiesel to grant permission since they are his photos (at least I think so)
Thanks. I really don't want to misuse anyone's images, don't want anyone getting unintentionally ticked off, that's why I asked for submissions instead of just combing through threads and snatching them up.
Brian, is that the same grill on the trailer that is later on wheels in the backyard? Or just a similar design.....?
He has the big grill built on the trailer frame as well as the smaller grill on wheels, both similar designs by the same builder down in the Carolinas.
I think though if there is something you really wanted to use, the owner of the photos might not have thought of submitting it and would appreciate and be a bit flattered if you asked to use it. The galleries are looking great, by the way.
Nice! The only thing I would add/change is, make the grills the chicken is on two sided (grill under the chicken as shown, and another grill over the chicken, so you can flip the entire rack at once. Just grab the sides and flip the whole thing over. As a kid I worked in the summers for a BBQ caterer in a local state park. We would build fire pits that were 3' wide, but 20 feet long. They had metal sides that just stuck into the ground and came up about 2 feet which would surround the entire pit. Then we had grates/grills that were 3' long by 3' wide. The ends of each grate had a bar (like rebarb) that stuck out of the corner about 12" on each side. You would fill an entire grate with chicken qtrs. much like your picture, then put a 2nd grate on top of it. When reay to flip, just get a guy on both sides of the pit, each guy grab the 2 bars sticking out and simply flip the entire thing over and place back down on pit. Cooked and flipped 40 or 50 chicken qtrs all at once with ease. Worked great. The real secret was, the sauce they used: fill a 5 gallon bucket up 1/2 way with 1/2 regular white vinegar and 1/2 yellow mustard. Dunk the chicken in the sauce before putting on the rack. To baste the chix while cooking, we used a mop, just dunk the mop in the bucket, and mop the chicken to coat with more sauce. YUM that stuff was good! 1 piece went to the customer, and 1 piece went to me!
The gallery has been switched over to something less labor intensive (for me) and completely encapsulated within the forum. Plus you can upload images yourself! Please follow this link and submit any photos you would like shared-- including ones you have have already submitted. Thank you.
