Jin Di Sugi Cypress BGE Cart

[Billedis]

[member=28483]iamnothim[/member]

I've had a BGE since 1998, and nothing has compared to it when it comes to cooking outside.  My favorite receipe is atleast a 5lb beef tenderloin, put cleaned garlic cloves in the head and pierce the body to add others, coat liberally with Lowry's seasoned salt, then wrap with thick cut fresh bacon, holding it on with tooth pics.  Place in a bread loaf pan, cover completely with sweet vermouth and cover with saran wrap for 24 hours.

Heat egg to 700 degrees, place full tenderloin on grill, and when medium rare, remove and devour!

How do you tell when medium rare, by your finger pushing on the meat.

ENJOY

 

[butzla]

First website stop for you guys is bbqpitboys.com (and their youtube channel). It's like watching ZZ Top do bbq! Their recipes are simple, do-able and the videos are entertaining. And as they say, it smells gu-u-u-d!!

I actually have two Kamado cookers, neither of which is a BGE. One is a Bayou Classic Cypress, was for sale for a few years at Lowe's. It's a good unit, but it's no BGE. But I couldn't be satisfied with just one, so I also have a Bubba Keg, which is a steel Kamado. Much more efficient than the Bayou Classic. Renamed Big Steel Keg and now the Broil King Keg. I kinda like the original name.

Why two? Because I can. And I do use them, many times I've got both fired up. 

I've been at it for at least six years, was a rookie when I started and have pretty much gotten to expert status these days.

OK, back to woodworking.

Nice job on the cart, btw! 

-Dom

(No carts for mine, they both came with stands. I can even tailgate with the Bubba Keg if I needed to.)

[member=47668]lunchman[/member] , Thanks for posting a link to bbqpitboys.  Good stuff and you're right, a ZZtop vibe.  Speaking of ZZtop, Billy Gibbons is a bbq aficionado himself.  I think he even has his own bbq sauce line.
Cart looks great, Luke!

 

[iamnothim]

Wow I'm getting recipes and everything!
Thanks Skye.

And yes Dom,
I spent 90 minutes watching bbqpitboys  videos on YouTube.
I could not believe the size of the trout they cooked.  Oh My!
Has to be a nuclear plant close by.

A bit more about Sugi.

Thanks for all the kind words guys.

Another thing to know about the Sugi process.  Exterior poly topcoats take away those wonderful color transitions.  There's some left but it almost looks like I tarred it.  Bummer.  At first I thought residual ash might be mixing with the poly, yet the product in the paint well isn't discolored. (black)

An interior project with the right top-coat should look amazing.

Burning 8/4 cypress went pretty well but you are going to get cracks if you aren't careful.  I did because I'm impatient.
4/4 is a challenge.  Both cracks and cups. I had to rebuild the first drawer front then screw 3/4" ply to the back (20 screws) then torch it.  This worked well and on the last drawer front.  I made several passes to char it and there weren't as many cracks and no cupping.

Here's the storage situation...

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[attachimg=2]

 

[Wooden Skye]

I spent 90 minutes watching bbqpitboys  videos on YouTube.

Glad I wasn't the only one.

 

[lunchman]

I spent 90 minutes watching bbqpitboys  videos on YouTube.

Glad I wasn't the only one.

See what I started? Yep, their site is addicting. But their techniques are spot on and though they mainly use a Weber kettle, it doesn't matter since the methods are the same for any cooker. I've made a ton of recipes from their site and there wasn't a single one my wife and I or my guests didn't like. They do go a bit overboard with the bacon at times, but that's PitMaster privilege!

Everyone who I've made their Bourbon BBQ Sauce for has raved about it, especially good on pulled pork. I go heavy on the Bourbon!

OK, I'll try not to turn this into a bbq forum, bbq-brethren.com serves that purpose well.

The cart is looking really good!

Get yer barbeque shoes on!

-Dom

 

[Goz]

That cart looks amazing.  I've seen the end result of "burned wood" before, but didn't know the technique.  Thanks for sharing.

I'm a bit of a BBQ fan myself.  Have a Weber Smoky Mountain I've been using for 5-6 years.  I'd never run across the BBQ Pit Boys site, and I'm excited to try out some of those recipes!  A couple other web sites I found useful for basic techniques werehttp://amazingribs.com/ andhttp://bbqbydan.com/ - in fact I still visit them occasionally when I have a question or want to try something new.

Happy BBQing!

 

[iamnothim]

That cart looks amazing.  I've seen the end result of "burned wood" before, but didn't know the technique.  Thanks for sharing.

I'm a bit of a BBQ fan myself.  Have a Weber Smoky Mountain I've been using for 5-6 years.  I'd never run across the BBQ Pit Boys site, and I'm excited to try out some of those recipes!  A couple other web sites I found useful for basic techniques werehttp://amazingribs.com/ andhttp://bbqbydan.com/ - in fact I still visit them occasionally when I have a question or want to try something new.

Happy BBQing!

Hey Goz.  Welcome to the forum and thanks for posting!

This is officially a dual purpose culinary/wood thread now.  Can't get much better than that.

 

[iamnothim]

I re-read the Fine Woodworking Article on Jin di sugi finishing.  (Members Only)  The Japanese didn't burn the wood they buried it.  The yankees used the blow torch to speedup the process.  Being a purist I will rent a backhoe for my next project.

 

[peter halle]

Now that this thread has been "officially" sanctioned by the OP as a dual purpose thread, I would love to one day have an Egg.  I had had a Bubba-Keg for at least 5 years and it is part of my outdoor cooking collection.  Currently at 11.  Many don't get used but are in reserve.  Oddities include the Bubba, a Cobb grill, an Ikea grill, and a La Caja China.  Pretty exclusive to charcoal usage now.

Have watched the majority of the Pit Boys videos.  Not interested in the alligator and the the three pigs being flopped on the grill kinds bothered me.  Every Saturday morning there is a new video.

Those guys are in the top tier of Google advertising sites.  Business say overcomes preconceived notions based on appearances.

My thumbs up to them!

Peter

 

[iamnothim]

Now that this thread has been "officially" sanctioned by the OP as a dual purpose thread, I would love to one day have an Egg.  I had had a Bubba-Keg for at least 5 years and it is part of my outdoor cooking collection.  Currently at 11.  Many don't get used but are in reserve.  Oddities include the Bubba, a Cobb grill, an Ikea grill, and a La Caja China.  Pretty exclusive to charcoal usage now.

Have watched the majority of the Pit Boys videos.  Not interested in the alligator and the the three pigs being flopped on the grill kinds bothered me.  Every Saturday morning there is a new video.

Those guys are in the top tier of Google advertising sites.  Business say overcomes preconceived notions based on appearances.

My thumbs up to them!

Peter

11.  Eleven!!!
Crazy cool. 

I have a Cobb in my attic from my FJ Crusier days. 
It's cool to see so many Festoolers are BBQ fiends.

Haven't looked if there's an off topic BBQ thread section. 

28 hours to egg.  BTW I am not sure how I am going to get this beast to the backyard.  I can barely lit one end a couple inches off the floor.

 

[peter halle]

Hold on to your Cobb.  I assume it was the black plastic one.  Cobb pulled out of the US a few years ago.

Peter

 

[rmwarren]

[member=28483]iamnothim[/member] - another awesome project Luke, First time I saw the burnt wood technique was on a the John Neeman house build video, fascinating stuff.

Since this i now a BBQ thread.... my  [2cents] is to immediately get yourself an adjustable rig and toss the BGE grill aside for cooking burgers. The adjustable rig is awesome for low/slow cooks, perfect for ribs.

My technique is to start a small batch of lump then layer on more coal to allow for a long burn. The stack on the rig is (1) the ceramic plate (2) the foil ring then (3) 2 layers of oval grids with 2 racks ribs each. Set the vent to maintain 200 degrees and feed in hardwood chunks from the sides of the oval grids. 4 hours is perfect then sauce if desired.

Can't recommend the adjustable rig strongly enough, and I also really like the Divide-and-Conquer setup that came with my Kamado Joe (had the BGE for 10 years before destroying it thru operator error, replaced it with a Joe). I think the D&C is available for the BGE also.

Heading to BJ's for some ribs tomorrow [big grin] - company coming for the weekend.

Enjoy the egg,  you will wonder why you waited so long to get one.

RMW

 

[iamnothim]

At last.
Tomorrow I learn how to use it.

[attachimg=1]

 

[tms0425]

Yet another of your inspiring projects that looks fantastic and is very functional as well!

I have a Kamado Joe on the wimpy metal stand, gets me to thinking ...

 

[butzla]

It really does.  I have a 1" drop off my garage and I didn't realize the egg just sits in the nest so when I left it up to clear the drop, it's not happening.  I have to bend over and lift the grill by the nest legs.  It is currently a very small footprint I should add.  Here it is with a couple of 1 lb. porterhouse steaks for the first go round.  Frickin delicious!

 

[iamnothim]

It really does.  I have a 1" drop off my garage and I didn't realize the egg just sits in the nest so when I left it up to clear the drop, it's not happening.  I have to bend over and lift the grill by the nest legs.  It is currently a very small footprint I should add.  Here it is with a couple of 1 lb. porterhouse steaks for the first go round.  Frickin delicious!

"Where's The Beef ????"

 

[leakyroof]

It really does.  I have a 1" drop off my garage and I didn't realize the egg just sits in the nest so when I left it up to clear the drop, it's not happening.  I have to bend over and lift the grill by the nest legs.  It is currently a very small footprint I should add.  Here it is with a couple of 1 lb. porterhouse steaks for the first go round.  Frickin delicious!

. The very reason I changed to larger casters. One inch larger diameter helps roll over uneven concrete and other areas . Won't help too much with your drop going back up, but maybe with getting off that 1" drop... [scratch chin]

 

[pettyconstruction]

So what size are those eggs?
Charlie

 

[iamnothim]

It really does.  I have a 1" drop off my garage and I didn't realize the egg just sits in the nest so when I left it up to clear the drop, it's not happening.  I have to bend over and lift the grill by the nest legs.  It is currently a very small footprint I should add.  Here it is with a couple of 1 lb. porterhouse steaks for the first go round.  Frickin delicious!

Just bite the bullet Jim and start making some sawdust.  You know it's going to drive you nutty. 

 

[butzla]

It really does.  I have a 1" drop off my garage and I didn't realize the egg just sits in the nest so when I left it up to clear the drop, it's not happening.  I have to bend over and lift the grill by the nest legs.  It is currently a very small footprint I should add.  Here it is with a couple of 1 lb. porterhouse steaks for the first go round.  Frickin delicious!

"Where's The Beef ????"

In my tummy!  I forgot to take a pic but it looked amazing.  Seared it 2 minutes each side at 700 degrees then 3 more minutes each side at 500.  Perfect med rare.
@leakyroof, could you please post a close up image of your casters?  Getting down for me is no problem it's the getting back up where I get stuck. 
Luke, after seeing your beautiful cart I may have to break down and make one.
Petty, my egg is a large size.  Luke's looks the same bu I could be wrong.

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