The instruction book said “You can’t do that with this.”

I called my “can’t do that with this” guy, Wayne and said “they said you can’t do that with this”, and emailed him the pics and specs of the “this” and the “that”, that you couldn’t do it with.

“We can do that” he replied back.

He brought down his grinder and here is proof we indeed put that and this together…



Weber’s 22.5 in. kettle in the Performer series is now fitted with their 22.5 in. rotis package and producing some mighty fine meat. We have only just begun…



Tex’s comment, “You boys are spinning out of control…”

My butcher has never given me a "bum steer" (smile) and his recommendation regarding fajitas was no different. FLANK STEAK was the best way to go he said. Fajita meat for us was generally always a bit "chewy" so hesitated grilling some up. Then on one of the Bobby Flay shows he was making fajitas and you guessed it highly recommended flank steak. My wife turned to me and urged me to at least try it.

Well we used a Jacard meat tenderizer on the cuts and marinated in Zesty Italian for about 8 hours (they recommend between 2 hours to over night). About 30 minutes before grilling we took the meat out of the refrigerator to allow it to get to room temp. In the meantime we coated both sides with Montreal Steak Seasoning. About a medium covering.

We got the grill up to about 500F and threw the steaks on. We were advised that you want it to be cooked medium so it is at its most tender state. We discovered grilling for about 7-10 minutes per side on our arrangement worked out for us.

When reaching the internal temp of about 150F we removed from the grill and placed in a pan tented with aluminum foil for about 20 minutes.

We then sliced the steak perpendicular to the grain of the meat but at 45 degrees to the vertical. We were able to slice it up nice and thin. When completed we dripped the juices on to the slices.

My God that was fantastic! We thought the recipe Chuck Senn gave us for tritip was to die for however this fajita recipe is so good we thought we not only died but went to heaven.

We have grilled up about a dozen "steaks" so this is no fluke.

Alan

My Klose mobile wasn’t even a gleam in my eyes when we did the following cook. I don't remember who was even president...maybe Woodrow Wilson or was it Taft?

Here is one way BBQ can be prepared. In another article, another time, I will go back even further to show y’all how low and slow can be done with nary a hint of any modern conveyances.

Some years back my long time friend and cooking partner Wayne and myself were asked to cook BBQ in the old fashioned style for a get-together honoring the Washington Cattlewoman of the Year.

The place, a ranch in the middle of Horse Heaven Hills, located near Grandview in eastern WA.

The meat, a steer AND a hog. Our challenge was cooking both on the same spit at the same time and getting both done simultaneously. Beef and pork are not created equally when it comes to BBQ.

The pit literally was a pit, a depression carved out of the high desert with a backhoe.

We were provided a pick up load of grapevines for fuel, an 8 ft. stainless bar, an electric motor, 2 sprockets, a shovel, some miscellaneous sheets of metal roofing, 200 ft. of extension cord, a tractor, access to the ranch’s shop and 24 hours…oh and I almost forgot, a long handled cotton mop.

Wayne headed for the shop and me to a flatbed truck and tomorrow’s dinner.

My tools…a hose and a knife.

Wayne’s…a hammer and a welder.

The tractor came in handy both to prep the carcasses and load the spit into the gearbox.

We built a coal base the whole length of a rectangular pit, on both sides, not wanting any in the middle of the rectangle to prevent flare-ups as fat slowly turned to grease and dripped directly under the turning meat. The slow rotation of the spit and anatomy of the steer and hog dictated the size and depth of our coal bed. The loins and rib areas were void of coals for the start of the cook and as the ham and shoulder cuts started to cook we added coals to those areas as needed to time everything getting done at once.



A maintenance fire was continuously kept to provide new coals for those areas needing more heat. The shovel was also used to keep puddles of grease from forming and possibly igniting under the animals.

The metal roofing was used to make a “box” that was open on the top and bottom which also served to keep the heat confined for a shorter cook time.

The beef was twice the size of the hog and finished faster. We simply were able to remove coals and let it spin and baste itself while the hog finished up.

Carving kept both of us in “the position”, knives flashing and cleavers chopping for a full two hours… slicing tenderloin here a ham there…whatever the crowd wanted from wherever they wanted.



The only time I really looked up is when a lady asked, “Can you cook my son a hamburger?”

“Here have him try this on a bun” as I pushed over a mound of finely diced pork shoulder.

I don't think 5 minutes went past...

“Excuse me sir…” It was her again, “ Could he have another one of those hamburgers?”

I quickly made another mound of meat. “This time have him try it with some coleslaw on top...and a dash of hot sauce!”

When the pickin’ was over and the music was playin’, I went over to Wayne and shook his hand…'cause the high 5... was not to be invented for a couple more decades.

One of the perks of being a “wood guy” is the opportunity to combine a job with a hobby. This time out we made some peach lump charcoal for grilling and threw some beef short ribs on the Smoky Joe just ‘cause.

My choice for the beef ribs is a cut found primarily in Asian markets and lends itself to a hot and fast grill instead of the low and slow treatment in a smoker. I find if one gets their beef ribs from the Oriental grocer vs. a chain super store, the quality is almost always superior. The marbling on these ribs was just down right perfect for the high heat method I had chosen to use.



The peach lump came out of my homemade kiln almost exactly the same as its predecessor’s…apple, pear, and cherry. It was lighter in weight than store bought lump and much easier to start than brand X. It didn’t last as long, but I didn’t need an extended cook time either.



For the rub I used fermented bean pastes I picked up when I bought the ribs…one with hot chilies and one more subdued with its emphasis on garlic and sesame flavors. The rubs were put on an hour before they hit the grill. Five minutes over the coals and then turned to finish for a couple more minutes. Less time than it takes for a long neck

.





Brand X could not even come close to the flavor profile of the peach lump and both give more than enough heat to get the job done when used in a grilling situation. No chips or chunks needed…plenty of smoky flavors from the peach coal, especially when the fat from the meat hit the coal bed and vaporized back up into the ribs. The peach coal complimented the rubs quite well and stood up to the rather assertive garlic and chili pastes.







If you get the chance to make your own lump charcoals with your favorite cooking wood and want to experience something other than main stream lump…your efforts will be rewarded in both the taste profile and the satisfaction of the whole process from kiln to cooker.

I did mention "cherries"...here is a good oldie for y'all

May I quote “The very existence of flame-throwers proves that some time, somewhere, someone said to themselves, You know, I want to set those people over there on fire, but I'm just not close enough to get the job done.”

I love peppers. This is, in my case anyway, an acquired addiction. I still have a long way to go before I can eat Habeneros straight off the vine…but I’m working hard at it. My search for a balanced blend of heat and taste has taken me from the cultural center of capsicum in New Mexico, to the pepper fields of our own state in eastern Washington.

Dried, they are a must have in rubs for BBQ or as an ingredient to a good bowl of Texas Red. Rare is it when you can be in the position to see them used in both arenas at the same time at a competition. BBQ to the Rescue will offer this rare glance of chili and BBQ judged and scored together to crown the grand champion.

Heat from the various kinds of peppers can be a cook’s best tool to persuade a judge your entry is the “best in show” or “ the flame-thrower from Hades”. I have included a chart to help you decide how hot is hot and what might be the most appropriate pepper for use in garnering a trip to the stage.

I’ve done a search and found nothing on peach charcoal. Keeping in the theme of “waste not… want not” I have decided to make a batch of peach lump charcoal from some wood that doesn’t quite make the grade for our customers.

In the cooler months we usually burn that rejected stock in the fireplace for some added heat and use the coal base to do burgers, steaks, fish or what ever else strikes our fancy on a cold winters night. I have always wondered if the fireplace made coals and the processed lump charcoal would have the same flavor profile.

I know peach in the wood form is excellent for BBQ and now we will find out how the charcoal works for grilling.

Here is an article on some pear wood we made into charcoal…the process is identical for the peach. I’ll report my findings on the peach in a follow-up piece.

http://www.applecreektimberinc.com/mo ... S/article.php?storyid=145

We and some friends plan to christen a new outdoor patio/kitchen down at the ranchette sometime over the July 4th holiday. Tex loves a good steak cooked over coals and the salt & pepper added after the meat is on the plate. I’ll let you know how or if the peach gives the same results as the other lump charcoals I have made.

Speaking of steak…remember that article I did on Yak?

http://www.applecreektimberinc.com/mo ... S/article.php?storyid=548

I finally found the source… and he crosses the Yak 50-50 with beef! He has saved some rib-eyes for me. I will pick them up on our way down to the new covered patio and give y’all a review on both. I think this would be a great chance to get a 2 fer.

Tex says she will take a bite… but has her heart set on some choice Angus! I told her she might have to ask Mugs, my trusty assistant in such matters, for the bite…mine will be used for pure scientific R&D and I can’t promise any leftovers!

After dinner the guys plan on practicing our moves...

So you want to cater BBQ. You think you got what it takes. All your ducks are in a row and it’s time to pull the trigger. Read on my friends. If you have just half of this couples intestinal fortitude...you got what it takes.

I know this young couple, and spent part of a sunny Sat, talking “Q” and Klose pits here at the ranch, really nice folks…the following was their first BBQ catering gig a couple of weeks ago.

They have graciously given me permission to copy and paste the following email I received from them with the thought it may help others…it is kind of long but worth the read.

I innocently emailed “Well…How did it go?”

I didn’t know if I should laugh or cry when I received this back…
__________________________________________________


Mr. Naug,

The short story, we pulled it off!!

Now for the long story. And it was very much of a learning experience. Feel free to pour yourself a glass of Jack or vino as I tell you our story.

As you know, we had our first gig on the 22 of May. An acquaintance had requested us and we accepted. It was for a P.A.W.S event that was being held at Seabrook, WA for Doggie Days of Seabrook. The Klose was not to be done by that time (and is still being built!). None the less, we were determined to do this. This was to be a vending setup.

We had gotten all of our business licensing done, the permits done, opened up accounts at restaurant supply stores and found a decent commercial kitchen in prepartion for this. I took my test for food handling certificate and past with 1 wrong. We even chatted with a local butcher for getting mass quantities of meat.

Our menu was simple, as it should be. Pulled chicken or pork sandwiches, cole slaw, potato salad, 4 types of sauce (Eastern Carolina vinegar, South Carolina mustard, subdued Texas and a Memphis) and hot dogs for the kids. Mini cupcakes for desert with water or snapple to choose from for drinks. We had the cupcakes done by a baker in Seattle. Which also was the same person that made available to us the kitchen.

The only thing we needed was a cooker. And I stumbled accross NW Grills in Kent that had available Traeger units. Which was a side business to an electrical company. We were really hoping for the Klose, but 2 weeks out, I made the decision to keep the reservation for the Traeger. The 190 series is the side by side unit that we had gotten. We also thought that this is a good thing to get so that we can concentrate on other things other than the cooking since it seemed "fool-proof" with minimal fuss being a plug in unit. I was able to get online and read over the instruction manual for this. I also asked questions on my initial visit how they work. This unit had a thermostat that you can set, yes, was electric convection oven with wood pellets to add the smoke, and ran off of 120v plug.

The event was to have in estimate 100 people at first. Then another phone call closer to the event said it may be closer to 150 people.

I made all my calculations for the sauces. The sandwiched would have two choices of 1oz containers of sauce for the eater to try. For an added price, one could get all 4 sauces. This fit into our concept to educate the masses in the world of BBQ. That BBQ from one part of the country is not the same in another part. And also different from the bottled juice you get in the store.

My wife got involved with the sauce recipe for the Eastern Carolina. She did not have a liking to mine. Matter of fact, when we were living on the east coast, we would vacation at North Carolina along the shore. There is a BBQ joint that my wife just loves the sauce there, Pigman's BBQ. She did a close job of duplicating it with her own twist.

I made the calculations for the rub for the pork and the marinade for the chicken. And, Lana was able to make her family recipe of potato salad. I made the slaw and juggled between a vinegar base versus a cream and settled on the cream. The sauces and sides we made at the commercial kitchen the night before we were to leave for the event. Because this was a kitchen that was for bakers, this did not allow any meat products. Which was fine as I was planning on doing this on site.

Ah, the other things that we got for this event. It was a huge investment, but were really one time items that would be used for not only this event, but future ones. The hot water on demand, the portable refridgerator, metal containers, plastic containers, chef jackets, banners and other things. We found biodegradable utensiles and food containers as well.
We have also been speaking to a small business development person in Kent for guidance. He had been a big help. Things that we already knew, things we kind of known and made clear to us, and things that we never thought about. With his help in market research, prices were able to be put on paper for our offerings. We were already going to do a web site which I am just about done with.

The small business person, named Rich, provided us with a contact for getting shirts done. I also made a few stops on my own for price comparrison. And seemed like the place that was suggested had the better price. However, when choosing this place, they let us know that they would not have anything for 10 days. That was past the date we needed them. So the crew would not have logo'd shirts. Really, a minor thing.

The week prior to the event was quite busy. I mentioned about final prep at the kitchen on that thursday. Prior to that, we got the ingredients. Restaraunt Depot in Seattle was the place we got the bulk spices and the majority of the other ingredients along with the containers and serving ware. We also got pre-peeled and diced potatos (5lbs) from cash and carry. This would be a huge time saver for making the potato salad.

Since the butcher was nice enough to be honest with us and suggest that we get our meats from Winco, that was what we did. I got the raw meats the day we were leaving and placed them in a cooler full of ice. Price between the butcher and Winco was about a dollar difference and really the same quality. So, we got 50lbs of chicken and 75lbs of pork for the 100-150 people expected to be at the event.

As we packed the vehicle, we could have taken one vehicle. However because the mini cupcakes were delicate, we took 2 vehicles and transfer to our crews vehicle when we met up with them. Our crew consisted of an ex-coworker of Lanas whom had experience with servng in his church's kitchen. And a young girl from Tennessee that had her own catering business. However, this young girl is battling terminal cancer and decided not to come along. Not a problem as her health is more important.

We got to the site and set up the smoker in its spot. Placed our tables and banners. Got to the house and as Lana and Tom were getting dinner ready, I was finalizing the meats. The chicken in its marinade and sealed in zip lock bags. Did some last minute adjustments to the mustard sauce and Texas sauce. I do not think I got to bed until 10.
I woke up about 30 minutes to when I was planning on getting up. Excitement to getting started! The event was not to start until 1 and last until 4. I figured for the pork and final pulling for the sandwiched, get the meat on by 2:30 am. Plus, with the warm up of the smoker, that is another 45 minutes earler.

Do you know what I should have done? I should have plugged in the Traeger when I set up instead of the 45 minutes prior to cooking. But I thought that the explanation to me at NW Grills made it sound super easy, the instruction manual made it sound super easy and, besides, it is from an electrical contractor company. What could possibly go wrong with a plug in unit!

Well, let me tell ya! The spider power supply kept blowing its breakers. I thought it was my extension cord. So, I muscled this spider unit right next to the cooker and plugged it in. Still, circtuits were blowing. I was able to get the unit to the Smoke setting, which is basically the warm setting. But not consistently. Sometimes the breaker blew immediately, sometimes 30-seconds goes by. And it was an immediate circuit blow the moment I increase the temperature. I fiddled with this for 30 to 45 minutes. Returned to the house to let Lana know that there was a "BBQ Emergency!"

I then pulled that cooker to the back of the house we were staying, thinking that it was the spider power distribution. It was not as the circuits in the house blew. Did you know that the help line for these units are from 8am - 5pm, m-f?? Oh, and I called the rental place and left a message, knowing that they would not get it until monday.

Nontheless, we tried the manual start, this, and that. I noticed that the auger for feeding the pellets was not feeding the pellets. Even for the brief moment that it was working on the slow setting.

So, here is my dilema, I have this uncooked pork, chicken, potato salad, cole slaw and all the other foods. Not sure if you get the tv channel Bravo? There is a show on there called Top Chef. In that series, there is what is called a Quick Fire challenge that the chefs need to make a dish in limited time frame. Well, here it was 4:30 am and nothing is cooking! We did a new plan that we may have lost, but one that allowed us to still serve. Basically, do a sampling.

I threw some chicken in the oven to the low setting that I needed. Cut up the pork into small pieces and placed them in seperate pans, with the chicken. We also started up the outdoor grill that was part of the house. I had Tom do the grilling to the best as he could do possible. I even showed him how to make a smoking packet with foil and using the now useless apple wood pellets from the Treager to at least add some smoke.

All that we had to focus on was cooking the meat as the remaining items were done. As the meat came to temperature, we were able to start pulling them as other meat was tossed into the oven. We were only able to cook half the meat with this process. This included the smoked hot dogs. Yeah, even the pork that was on the grill with the help of the packet had a decent smoke ring for the process we used.

Because it was getting close to serving, we assembled all the items down on site, with the few pieces of pork and chicken finishing up in the oven. The girl that put this event together let us borrow her grill to help keep the meats warm on site.

The ironic thing about the house that we rented was that it was that of a caterer. We noticed in the locked garage many supplies for his set up. And on my way out to the vehicle to get ready to take to the site, he was there and was admiring this over-sized paper weight. Talking to him, he has an older model and loves it. He has had his for 4 years. The only thing he has to do is the manual start.

I admit that I am VERY particular when it comes to what I serve. And what I served that day I was disappointed in. I think it was more in the lines of not having a cooker to produce what it was meant to do. Every body raves about my cooking in the past. Yet, I am always pushing myself to do better.

Well, because we cooked half the meat (and only had time to cook half the meat), we served the items as a sampling and as a donation to P.A.W.S. for their venue. It was not about us, it was about them. If those that wanted food wanted to donate, they could.

Because of what we had done, one "man" short, non-working cooker, and other things, I got to see what pleases me the most whenever I cook for anybody; smiles on peoples faces eating my food. We gave them a sampling of either pork or chicken or both, slaw, potato salad, 1 of every sauce if desired and cupcakes. Some wanted to try both chicken and pork. Others just wanted hot dogs. We had a few repeat customers, one requesting an entire platter of potato salad that he ate himself. We did not run out. Yet, we did not have a lot of left overs.

The donations that we did get covered for the cost of the meat cooked, with some left over money. The director of P.A.W.S. from Oregon that was attending personally came to me and thanked me. And many more others that thanked me for good food.

When I returned the Traeger, the owner of the company was very appologetic for the issues that we had experienced and refunded the entire cost of the rental fee and the 4 bags of wood pellets. He also said that if I wanted to try out the cooker again, he would let me free of charge at any time. He has a very strong belief in them and stands by them.

I will tell you, this was certainly a learning experience for us. An experience that has not detered us. But more enthused to show people what BBQ is. And so very much more anxious to get our Klose. I believe I remaind excited well into that night. I have attached some pics for your enjoyment!

This was hard. Yet, was also a joy seeing the fruits of the hard work we had done. We may have our next gig in July. We shall see. It seems to be up in the air right now.

Thanks Rick for all your suggestions!

Many thanks, Tim and Lana, Circle G BBQ, LLC.

____________________________________________________________

All I can say is all your bad luck is out of the way and all that you did was not, as this song implies...

You can tell it’s BBQ time. I’ve been asked at least a dozen times in the past month if I knew where, if, or who had any Texas style offsets for sale. I talked Paul from Pig Pit BBQ into leaving one here at the ranch so people here in the south end could “kick tires”, instead of driving up to his shop in Marysville to see the attention to detail he works into all his custom BBQ pits.

Here is a link to one of his mobiles to give you an idea of his craftsmenship...

http://www.applecreektimberinc.com/mo ... S/article.php?storyid=451

This sweetheart is heavy gauge steal a 18x40 backyarder with 2 pull out shelves, dual stacks, brass ball valve type grease clean-up system, butterfly damper, water baffle with both, an end and top load firebox with removeable steak grill, and even an anti "drip-strip" welded to the inside of the main chamber door!

Brand spanking new with custom HI temp BBQ paint and hand layed pin sripes on the stacks and around the thermometer fitting …real, real nice pit for the money he is asking...about 2 grand + or - and I'm not even getting a commisson! Seriously folks, it is a real quality piece for the bucks.

Here are a couple of pics and they really due no justice to the real thing.

What is the best way to remove BBQed veggies, fish or grilled meats from the grates of a hot grill?

I’ve followed the expert’s advice with putting cooking oil on the metal cooking surface…on the meat…on the metal and the meat…sprays, wipes, tongs, forks, baskets…all of which give some degree of relief from “sticking meat syndrome”.

I turned to my long time friend and partner in smokeology for his preferred method of meat retrieval.

I don’t think Wayne has ever been completely satisfied with anything that comes straight out of the box. He has this knack of making a good thing better…no matter what it is. My question was answered in the blink of an eye when he deftly removed a half cooked egg from a frying pan at breakfast last weekend with the agility that only a short order cook, with years of experience behind the griddle possesses.

“Don’t tell me it’s all in the wrist” I smirked.

“Nope, it’s all in the spatula” came the reply.

Let me share.

Wayne haunts garage sales for old cooking gear. Old time tools that have been relegated to the back of kitchen drawers. The stuff garage sales are made of. What to the average cook would pass as used junk… are gems in the rough to Wayne.

He explained that the new steel in most spatulas don’t hold a candle to the high nickel content of the old time metal used in kitchen tools of years gone by he explained.

Why nickel I asked.

“You can “work” the steel with little risk of its losing the properties that make it so strong” he answered. Plus the old stuff is thicker…more metal to work with he added.

Most off the shelf spatulas have a 90º angle on the edges that is harder to get under delicate or cooked meats on the grill. Here comes the remodel.

Wayne’s Way of getting something off the grill…

Sharpen your spatula; a long bladed one is best, by filing the left side of it if you are right handed. Polish with a fine emory cloth to clean any burrs. You want a chisel point down the entire side (45º angle or less) not a two-tapered edge like a knife blade.

When you hold your “new” spatula flat against the grill… the bottom stays in direct contact while using a sawing motion to get under the meat, literally cutting it from the grate and lifting it cleanly from the cooking surface.

I still use cooking oil on my meat and vegetables to help prevent sticking…but my days of getting it by the gallon are gone.

We made it back from a very restful and fun holiday in one piece and we hope everyone else did so likewise.

I did a double take when passing a fast food joint on the return trip and had to turn the cowboy Caddy around to make sure these old eyes were not failing.

I actually parked, went in, snapped a quick pic and left shaking my head…I had to share with y'all.

I left without sampling... all I can say is may Heaven help us.