Shoot. You think I'm cheap you should meet Lance...

hey now..................

Had the opportunity to go crappie fishing yesterday morning and fish fry yesterday afternoon so I took it. Plus with kids starting school tomorrow I needed to help out around the house instead of getting sucked into a project for 2 days.

Cleaning up the yard a little before Church today and figured I'd go ahead and fire it up for 2 reasons. The fire mortar is supposed to be fire hardened. Also figured it would be a good idea to burn any crap of the grill and then wire brush it. Built a nice fire out of some oak then closed it up and let it heat for about an hour then cleaned the grill. Had a pack of sausages in the fridge so I did a little trial run for lunch.

Only issue so far is the back of the grill is catching on the back edge of the frame and hanging up so it won't crank up the way its supposed to. Only thing I can think of is by "hanging" the whole thing by the top lip on the brick instead of standing it in the box I changed the pressure points and tweaked the frame a little. It went up and down just fine before. Best solution I have now is to get my torch out, put some heat on it and bend the back edge of the frame back under a little bit. Only need about 1/8", if that.

I'll bring you over some Mesquite this weekend to have on stand by.Need find us a goat or barbido (SP?) sheep.....

Hold off on the mesquite. Bring another shovel and your work gloves Saturday.

Holler at me if you can't get it right kurtis. That's gone be sweet though

Didn't I already leave one shovel over there?

No. And quit trying to walk off with my chainsaw.

I see a full moon risen....



Mom's brick has a little more red in it than mine apparently.




Might as well get a little cooking done while I'm working


So basically now I'm going to fill that big gap in the back with concrete and pour 2" or so concrete along the side of the fire box. After that, all I have to do is form up for the counter tops to tie it all together and its a done deal. Figure about another 2 days of work.

Are you making wood storage on each end? Really looks good!

Missed this. I think its a simple fix, if not I'll holler at you.

Counting Ramball and me there has been a total of 6 THF members working on this. Once I get finished and past the first couple weeks of dove season I'm going to find a goat and good little eaten size pig and have a cookout. Good meat and all the Lonestar you can drink...

Yep. Originally I was going to face them forward but that would have made the cabinets too narrow and deep. Figure that wide, open ends make more sense. Plus, I think it'll be a cleaner look from the front when you are looking out my back door.

Looks awesome buddy! Fantastic job!

That looks good man, I want!

man that is some nice brick work!!!!! Almost looks semi-proffesional.

Semi-pro!

Whoever built the bottom of the wall really knew what they were doing!!! The top....not so much.

I don't think anybody that worked on it really knew what the hell they were doing. That's ok with me. Got the forms just about ready to fill in the surround, going to try and get it done Wednesday after work. Figured is about 9 cubic feet, so 15 80# of concrete - 3-4 hours hopefully.

Looks great buddy...really great....you will have something there to be proud of for a very long time...

Thanks for the compliments.

Surround poured, only thing left is to pour the counter. I have ideas, not sure how I'm going to make it look right with my not quite straight brick work. Will figure out something though and get it done next week.

16.5 80# bags of sackrete. Haven't measure it off but figure another 12-15 in the top.

That's gonna stay warm for a while. Excellent!

X2....awesome job....

I can see a small pig or two roasting slow on that thing once he gets it done and figured out.

Will definitely get a pig on there this year. I'm really itching to cook a goat even though I haven't ever tried it. My old man and his buddies would have a big party and roast a goat once in a while when I was little. I have no idea how they did it. Been poking around and I think I could use this guys technique in my cooker as big as it is.

http://www.tmbbq.com/cabrito-in-south-texas/

"He said the key was to use low indirect heat for the bulk of the cooking time, and to wait until the end to crisp it up with a blast of heat from coals placed directly under the cabrito."

Yes sir!