The Grill and BBQ thread

#2,481
#2,481
#2,484
#2,484
InVOLuntary said:
What did you treat the top with for weather proofing?
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I used Benjamin Moore Semi Transparent Arborcoat stain/seal. Right now it beads water really well but I'll have to keep on top of it and reapply as needed. Here's another picture where you can see the top a little better.
 

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#2,486
#2,486
TechnoVol said:
I used Benjamin Moore Semi Transparent Arborcoat stain/seal. Right now it beads water really well but I'll have to keep on top of it and reapply as needed. Here's another picture where you can see the top a little better.
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Beautiful table! Well done! :rock:
 
#2,489
#2,489
Boca Vol said:
Notice you're using a Smokeware Cap. Much easier than the daisy wheel.
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I used the daisy wheel for years and had it down pretty good. The Smokeware cap was a Christmas gift and I really like it. I think it looks nice and functions great. Added bonus is that I don't have to remove it to snuff the fire!
 
#2,490
#2,490
TechnoVol said:
I used the daisy wheel for years and had it down pretty good. The Smokeware cap was a Christmas gift and I really like it. I think it looks nice and functions great. Added bonus is that I don't have to remove it to snuff the fire!
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Love my Smokeware cap. Do you have a cover for the whole table or just the grill?
 
#2,491
#2,491
kiddiedoc said:
Love my Smokeware cap. Do you have a cover for the whole table or just the grill?
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I leave everything uncovered. I've always left my egg uncovered for years and no issues. As for the table, that barn wood and tin have survived in the elements for years as well so I'm rolling with it. This thing will outlast me!

I'll post some more pics once I get everything put together.
 
#2,494
#2,494
Knew about reverse sear before but had never tried it until reading in here lately. Bought a marinated tri tip from the local butcher and reversed to 120 (wish I pulled about 5 degrees earlier but had guests over and they don't like it quiiiite as rare as my wife and I) and then seared for 5 minutes a side. Holy hell was that delicious. Wanted to take a picture but wife looked at me like I was crazy because they were waiting on me to eat.
 
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#2,496
#2,496
NochNoch said:
Knew about reverse sear before but had never tried it until reading in here lately. Bought a marinated tri tip from the local butcher and reversed to 120 (wish I pulled about 5 degrees earlier but had guests over and they don't like it quiiiite as rare as my wife and I) and then seared for 5 minutes a side. Holy hell was that delicious. Wanted to take a picture but wife looked at me like I was crazy because they were waiting on me to eat.
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Just send her to this thread and she'll understand the importance of getting pics. :good!:

What was the tri tip marinated in?
 
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#2,497
#2,497
volinbham said:
Did the tenderloin roast - mixed fresh rosemary and thyme with squeeze butter and slathered on as a rub binder - coated generously with salt, pepper, garlic and onion powder.

Reverse sear to 135ish - best stuff I've had. Used the Knorr Beranaise sauce mix (surprisingly good)
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Beautiful!

Knorr Bernaise and Hollandaise are so good/easy that it is senseless to make those sauces from scratch!

...but I'm guessing Boca does it anyway.

:hi:
 
#2,498
#2,498
VolMax said:
Beautiful!

Knorr Bernaise and Hollandaise are so good/easy that it is senseless to make those sauces from scratch!

...but I'm guessing Boca does it anyway.

:hi:
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Duh! :loco::):p:ermm:

I agree. In a pinch the Knorr's works. Just jack it up with some fresh lemon & herbs.
 
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#2,500
#2,500
Boca Vol said:
Just send her to this thread and she'll understand the importance of getting pics. :good!:

What was the tri tip marinated in?
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Honestly not sure what all they put in there but it's an Italian dressing base, I know there is soy sauce, garlic powder, and red pepper flakes too. Sure there are at least a handful of other things but never bothered to ask, just know it's good.
 
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