The Pit Barrel Cooker

I have been reading a lot of material lately on the Pit Barrel Cooker on various forums and from friends who have them.  As a person who has cooked extensively on a UDS (Ugly Drum Smoker) I am quite intrigued by this cooker.  It’s smaller than a UDS in the fact that it’s built around a 30-gallon drum instead of a 55-gallon drum.  It also works a bit differently.  I’ll have one of these here in the Man Cave early next week.  I plan to do a multi-part video review of this cooker and its capabilities…. stay tuned!

Man Cave Meals 2013 Summer of the Burger

This summer is going to be a fun one around the Man Cave.  I have a lot of new ideas in store for everyone and I’m looking forward to doing a lot of great outdoor cooking.  This summer is also being dedicated to my love of great hamburgers.  So, between now and Labor Day, I am going to be running a burger series along with my other cooking.  Here are the first two burgers that have been prepared in the 2013 Summer of the Burger:

Both of these were absolutely fantastic!

If you haven’t started following my Facebook page yet, please feel free to jump in over there! In all reality, that page is a better way for me to interact with you and share thoughts and ideas. I tend to post a lot of content there that doesn’t make it here…

http://www.facebook.com/mancavemeals

Table for the Big Joe Kamado

Kamados are wonderful grills.  They are so versatile that I even hate to call them grills.  They can do anything that can be done on a grill or smoker with the added benefit of fantastic temperature control.  The control is so easy that I prefer to call my Kamados wood-fired ovens instead of grills or smokers.  For a Kamado to be completely happy, I believe it needs to live in a rolling table rather than a simple cart or stand.  I decided to build one for my Kamado Joe Big Joe Kamado over the recent weeks.

First of all, I am not a woodworking enthusiast.  In fact, this was my first real woodworking project.  I actually had to purchase some tools including the miter saw to complete this project.  That being the case, I’m also not a designer by any means.  I found THESE PLANS online at GrillDome’s website and decided to use them as a starting point for this project.  I had to make a few dimension changes to make the Big Joe fit, but these table plans are pretty solid.

I bought all the lumber I needed for this project.  I decided to use inexpensive pressure treated pine for this project for several reasons.  The main reason is that since I’m a novice woodworker, If I screw something up and have to buy more lumber, I won’t be wasting a lot of money.  I started out by cutting all the boards to length.

The next step in the project was to assemble the bottom shelf.  One of the first things I learned as a novice woodworker is that pressure treated lumber needs to dry out for a while before you do much with it.  I experienced some shrinkage on the boards after I measured and cut them.  If you decide to use this type of lumber I’d recommend buying it and letting it dry out for a couple weeks before cutting it.  Stack the boards so air can circulate around them completely and wait two weeks or so.

After assembling the bottom shelf, I attached the four 4×4 leg posts. After I finished the full assembly of the table, I came back to the leg joints at the bottom shelf and put 3/8″ x 6″ carriage bolts through at those joints to provide additional strength and support. 

The legs with the wheels and axle were cut 1 1/2″ shorter than the other legs.  The wheels I bought are 10″ wheels so I drilled 5/8″ diameter holes in the legs 3 1/2″ up from the base and used a 36″ threaded rod as an axle.

Next I added the lumber for the tabletop frame.

The final step in the basic assembly was adding the tabletop boards…

For the Kamado Joe Big Joe, I needed a hole in the table with a 28″ diameter, so I measured and marked the center and then drew my circle and used a jigsaw to cut out the opening for the grill.  At this point, I decided to let my wood dry out a good bit more before proceeding.  I waited two weeks before moving forward from this point…

I bought a quart of Cabot’s Australian Timber Oil in the “Mahagony Flame” color to stain this table.  I’m super stoked with this color and the results I got from this stain.  The stain isn’t cheap, but I think it’s worth it.  I want this table to last for a very long time.  My table will not be sitting in the rain, but it will be exposed to a good bit of direct sunlight and the stain will help prevent degradation of the wood. 

For a handle to use when moving the table, I went with an industrial look by using a couple half inch floor flanges, street elbows, and a 24″ length of black iron pipe thanks to a recommendation of a friend.  I primed and painted this assembly and then screwed it on to the table end for mobility.

Somehow or another, I stumbled across this bottle opener on Amazon.  I could NOT live with out it!

 

Bill of Materials for this project (with prices):

Lumber:

  • 05 – 1 1/4″ x 6″ x 10′ PT Lumber ($6.37 each – Total: $31.85 – Lowes)
  • 02 – 2″ x 4″ x 10′ PT Lumber ($5.47 each – Total: $10.94 – Lowes)
  • 02 – 1″ x 4″ x 10′ PT ($4.97 each – Total: $9.94 – Lowes)
  • 02 – 4″ x 4″ x 8′ PT ($7.77 each – Total: $15.54 – Lowes)

Cuts:

  • 1 1/4 x 6 x 10 – 6 @ 58″ and 9 @ 23″
  • 2 x 4 x 10 – 4 @ 30″ and 2 @ 51 1/2″
  • 1 x 4 x 10 – 2 @ 23″ and 2 @ 56″
  • 4 x 4 x 8 – 2 @ 34″ and 2 @ 32.5″

Wheel Assembly:

  • 01 – Everbilt 5/8″-11 36″ Steel Threaded Rod – ($6.57 – Home Depot)
  • 02 – 10″ Pneumatic Tires ($5.99 each – Total: $11.98 – Harbor Freight)
  • 04 – 5/8″ Nuts ($0.35 each – Total: $1.40 – Lowes)
  • 02 – 5/8″ Flat Washers ($0.33 each – Total: $0.66 – Lowes)

Handle Assembly:

  • 02 – 1/2″ Floor Flange ($4.27 each – Total: $8.54 – Home Depot)
  • 02 – 1/2″ Street Elbow ($2.60 each – Total: $5.20 – Home Depot)
  • 01 – 24″ black iron pipe threaded on the ends ($6.89 – Home Depot)

Assembly Hardware:

  • 01 – 1lb Box of Deck Mate Poly Plated 1 5/8″ #8 Deck Screws ($9.37 – Home Depot)
  • 01 – 1lb Box of Deck Mate Poly Plated 2 1/2″ #9 Deck Screws ($9.37 – Home Depot)
  • 04 – 3/8″ x 6″ Carriage Bolts ($1.10 each – Total: $4.40 – Lowes)
  • 01 – 10-pack 3/8″ x 7/8″ Flat Washers ($1.10 – Lowes)
  • 01 – 5-pack 3/8″ Split Lock Washers ($1.92 – Lowes)

Finishing:

  • 01 – Quart of Cabot’s Australian Timber Oil – Mahagony Flame ($17.98 – Lowes)
  • 01 – Rustoleum Primer ($4.27 – Lowes)
  • 01 – Rustoleum Gloss Black Spray Paint ($4.24 – Lowes)

Total Materials Cost: $168.40

de Buyer Mineral B Pans

Here in the Man Cave, I really love my cast iron cookware.  Recently, I have discovered something else I really love.  These de Buyer Mineral B frying pans are completely awesome.  Since I have replace my stove with a smooth-top model, the cast iron is going to have to be set aside for other uses than on the stove top.  I purchased the 8″ model of this pan to try out to see how well I would like it.  I fell in love with it after the first use. 

These pans are like the standard cheap carbon steel cookware, but they are thicker, heavier, and probably a lot more durable in the long run.  These also have to be seasoned to prevent rust just like cast iron and carbon steel.  To season these pans, I took them outside and used the propane burner on my Camp Chef outdoor stove to heat the pans until they turned black.  Then I took a rag soaked with peanut oil (using a set of tongs) and rubbed down the inside and outside surfaces completely and then just let the pans cool.  These pans are as non-stick as any other I have used.  I also wipe them down with a thin coat of peanut oil before storing them.  If you get the opportunity to try one of these pans, I highly recommend it!

Chicago Style Deep Dish Pizza

This is a cook I have been wanting to do for a long time. The ‘authentic’ Chicago Deep Dish Pizza has been elusive to me mainly because of the dough for the crust. I have never been able to get it very close to the ‘real thing.’ THIS cook, however, got me over the hump of not having a crust worthy of calling “Chicago Style.”

In this cook, I did slightly overcook the bottom of the crust, but it was not ‘burned’ and tasted great! In the video, as I put the pizza on the grill, I mentioned that I had the heat deflector in the elevated position. I believe the pan being that close to the stone caused the bottom of the pan to get too hot. Next time around I’ll leave the deflector in the lower position.

I also believe this pizza dough can be made in the bread machine… I will be experimenting with that soon as well…

I also made a homemade pizza sauce for this cook. The sauce was very good but I still need to tweak that recipe just a bit before I publish it here…