Ireland's Pit BBQ
zorro55555
21 years ago
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bsbbq
21 years agoderfew
16 years agoRelated Discussions
Need suggestions re: old BBQ
Comments (6)Thanks for the responses! We don't have a freecycle or craigslist, but I do have access to a large company 'ad'. Think I'll post on there and see what happens. Daisydal, yes, I'm an 'okie', N of Tulsa. Nancyjean, yes, I'm sure I want it gone. No family close by to use it (has been used maybe 4 times, the last time was at least 6 yr ago). It just collects dirt, debris & spiders. It's in total shade, is something I don't use nor will use. I have a couple of ideas I want to try, but this would distract from it, IMO. Cindee, if you were close enough, you'd be more than welcome to it! Thanks, again, for the feedback. I truly appreciate it....See MoreCharcoal from the BBQ
Comments (25)Agree with both Sey and Daniel. "They've used kingsford lots before and last few years its some kind of wood charcoal. I will check out the link." Unfortunately, even if we were expert recyclers of grill and pit ashes I think you don't have enough information, since you really don't know the current composition of the soil. The link with the ingredients just included "borax" as part of the formula and "sodium nitrate". Borax is used for mold release so the briquets look nice and cute without breaking. It also moderates the heat intensity as an insulator so the briquets last longer. Sodium nitrate is the common flammable/explosive product in old style black powder and it is in there to assist in lighting the fire (lol because the borax retards the fire, no surprise) Borax in tiny pinch quantities is a source of boron, a necessary nutrient for most if not all plants, including tomatoes. It becomes toxic if it accumulates and easily could kill the plants. The sodium nitrate contains sodium which plants likely also use in minute quantities, but in higher amounts it stresses plants. If the ashes have been there a long time, these chemicals can be all leached into the water table and cause aquatic problems too, but leave your ex-pit garden spot cleansed of them. As far as the coal in the briquets, I'm on Sey's team about not wanting it, no way, but honestly as a science geek I don't think it would kill the plants if you amended the soil. There is a lot blowing around my local park and but gradually in trace amounts ...not a pit BBQ. I don't know and I'm not sure anyone could tell us what heavy metals could be present in the impurities in any lot of coal. That said, you don't eat your hostas but I eat 4 pounds of tomatoes a day when the growing is good. If in recent years it has been lump charcoal (the Royal Oaks type of stuff I'm thinking without checking) If you build on top I suspect you'd be OK. It is a natural part of the renewal of forest ecosystems that the underbrush gets charred and leaves a layer of soot, and that nurtures the next renewed ecological cycle. So try to be even handed when you read all the scare mongering on the Internet. The uncomfortable part is not knowing specifically what parameters Kingsford worries about saying don't use the ashes as a fertilizer. Otherwise if a lot of rain passed through your old pit in the intervening years I'd actually be encouraging you. Cheers PC...See MoreFire pit vs barbecue
Comments (2)I like a firepit, tried grills, charcoal and gas and didn't care for either. I use a tripod or an oven rack, have a ton of cast iron cookware, also mountain pie irons and of course hot dog forks. It might take a little more time, you have to start the fire earlier to let it burn down to nice red coals but it's easy to slide food to sides for less heat and the center for more heat. Never used a lid. When I cook a whole duck or chicken I butterfly the bird then it cooks faster than whole....See Morerival crockpot bbq pit
Comments (4)I have a Rival Crock-Pot BBQ Pit. Bought mine at Kaufmann's Home Store at our local mall earlier this month (OCT) Kaufmann's listed price was $129.99, the highest price for this item I have seen anywhere. Amazon.com has it for $119 and WalMart shows it on its website, online, for $89 When I told the sales clerk/dept manager at Kaufmann's that WalMart was selling the exact same product for $89, she lowered Kaufmann's $129.99 price to $99 plus gave me a discount certificate good for 20% off any appliance. So I ended up paying $79 for my Rival BBQ Pit. I have used my BBQ Pit several times, for country style pork ribs, chicken leg quarters, a whole 5LB chicken, and turkey thighs. I have found the meat to turn out tasting as if it were steamed, which makes sense since you cook with the BBQ Pit covered and since it cooks on low heat, there are no vents, which would lower the inside cooking temperature too much. So all moisture inside recirculates around the barrel shaped lid with nowhere to escape, effectively steaming the meat. And you don't want to open the lid of the BBQ Pit too often to baste, since that lowers the inside cooking temperature too much, forcing you to cook on the high setting. There are 2 heat settings, High and Low. It is recommended to always cook on High when cooking pork, which takes away the advantage of slow cooking using low heat for the most tender meals. I have read several good reviews for this product, all saying how tasty and tender the meat turned out. IF you like tons of BBQ Sauce on your meat, such as pulled pork, this might work out .. otherwise, you will get steamed tasting meat that can be either too dry, if overdone, or too chewy if underdone; pale looking and without crispy skin. I tried brining the chicken leg quarters and the turkey thighs overnight in the fridge prior to cooking and that did help with the tenderness and flavor absorbtion of the meat. You will need to brine, marinate, season highly, add some water and liquid smoke to the cooking pit, use a product such as Magii or Kitchen Bouquet for color .. all sorts of tricks to get the meat to turn out with taste and visual appeal. I used a brining solution of 1/2 gallon water, 1/4 cup Kosher salt, 1/4 cup molasses, a splash of rice wine vinegar, a splash of apple cider, plus herbs and spices and a sliced up fresh lemon. I used molasses rather than white sugar to get a nice coloring of the meat. I used 1/2 skinless meat and 1/2 with skin on and both tasted good. The cooking pit is a removable stoneware insert, formed to hold 1 of 2 styles of chrome cooking racks (included), a flat rack and a raised rack, on foldup legs for upright cooking of uncut ribs. The appliance itself is flat black aluminum with brushed silver trim panels. There is one knob for High, Low, on/off. A light lights up when the appliance is turned on. It is quite heavy to lift even when empty and although the packaging reads it is countertop friendly, the paper instructions say to use a heat protector pad on your countertop and to not use it on a wood surface. It does get very hot to the touch while cooking, and I have mine on a cutting board sized countertop heat protecter metal pad. The stoneware (flat black) cooking chamber is removable for cleaning. I did spray mine with Pam before cooking and when I used sugar containing BBQ Sauces that like to burn on rock hard, I also put a sheet of aluminum foil inside the bottom of the stoneware insert. The stoneware insert is large & bulky, so much care is required when removing it for cleaning in sink or dishwasher. You could really achieve the same "BBQ effect" by simply putting a cooking rack in the bottom of your existing crock-pot, to raise the meat up out of the juices and fats and using BBQ sauces as a baste. There is no difference in taste. The Rival BBQ Pit will cook a 12LB roast, or 3 racks of ribs, or 2 whole chickens. So there is an advantage to using it IF you are cooking large portions of meat. All in all, I have to say my opinion is that the BBQ Pit is a gimmick .. an attempt to sell you one more crock-pot. And an expensive and heavy gimmick at that! It is the size of a microwave oven or large roaster and takes up a lot of counterspace, especially overhead space when the lid is fully opened. BTW the lid is also removable for easier cleaning, storing. The Rival Crock-Pot BBQ Pit comes with 2 chrome cooking racks, a silicone basting brush, and a small cookbook with a few recipes. I also have the smaller sized NESCO Roaster and find it to be more versatile and you can do the same things using it as you can with this new BBQ Pit. Plus the NESCO takes up less counterspace and is much lighter and its removable, non-stick cooking insert is unbreakable. Do not think of the BBQ Pit as an indoor replacement for your outdoor BBQ Grill. There is no wood or charcoal or dripping fats & juices smoky taste or smell, no charring, no crispy skin, no grill marks. Not much appetizing aroma while cooking. What you get is steamed tasting meat, covered with BBQ sauce. Gail R (WNY)...See Morestan41
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Carolyn Ireland