BBQ'S

[Blindgreed1]

I spent a summer working in a resort town grilling pork-on-a-stick over two sides of a steel drum sawed in half and a homemade cast iron grate. It was heavy as hell, hotter than hell, but damn if it didn't make some fine bbq. Had to stir the coals with a claw hammer it was so hot. I'd mix in a little cedar every so often and just cook away, and let the aroma drift down the main street.

That's pretty much what I have now but mines a charbroiler production model. Cant beat the cast Iron grills if they're properly seasoned. I seasoned mine with bacon grease and then smoked on it for a week with a mixture of hickory and mesquite from the side fire box. NOTHING sticks to that grill.