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Commercial Grill - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Commercial Grill

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  • Commercial Grill



    Check out the ironwork decoration....nice ribs too!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Commercial Grill

    It's an interesting idea to use angle irons for a grill. I google translated "Costillas en addo" and it couldn't cope with "addo". Ribs on the grill, perhaps?
    My geodesic oven project: part 1, part 2

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    • #3
      Re: Commercial Grill

      Yes, costillas are ribs.
      sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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      • #4
        Re: Commercial Grill

        Funny, the muscles between the ribs are called intercostals, at least in English. Probably intercostillas en Espanol. Damn! They said Latin was a dead language! I should have taken that it after all! (just kiddin', of course, dmun - I didn't catch the connection myself till XJ threw it out there)
        GJBingham
        -----------------------------------
        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

        -

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        • #5
          Re: Commercial Grill

          Originally posted by dmun View Post
          It's an interesting idea to use angle irons for a grill.
          I imagine that it catches drippings?

          One of my other outdoor cooking endeavors is maple sugaring (wouldn't you guess there's a forum for that too?).
          I know some guys make their fire grates (for WF evaporators) that way. They say the ash caught in the angle insulates them from the coals above so they don't deform from the heat.

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          • #6
            Re: Commercial Grill

            Jim I'm still in the planning stage. (Seems to go on forever) I want to add a grill to my planned outdoor kitchen and have tried to find a large grill surface. No luck other than small sections sold at Home Depot Your post gave new insite. Thanks Do you think the angle iron would wick the heat too much? My plans are for a 24" X 36" grill surface.

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            • #7
              Re: Commercial Grill

              It's an interesting idea to use angle irons for a grill. I google translated "Costillas en addo" and it couldn't cope with "addo". Ribs on the grill, perhaps?

              Dmun, this one had me stumped as well. The best guess I could come up with is that the sign really say's "Costillas en adobo" but the writing is a little sloppy. I think adobo is a spice or marinade, but not too sure. I've never had it.
              "Pizza, the world's most perfect food."

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              • #8
                Re: Commercial Grill

                grill to my planned outdoor
                I did grill using some iron lists 4-5 mm and welding equipment! It works fine no problems!
                wood chips

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                • #9
                  Re: Commercial Grill

                  "Costillas en adobo" (not addo) means marinated ribs. Adobo is a thick sauce or glaze or marinade you either soak them in or apply while on the grill.

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                  • #10
                    Re: Commercial Grill

                    Originally posted by nandj1966 View Post
                    Jim I'm still in the planning stage. (Seems to go on forever) I want to add a grill to my planned outdoor kitchen and have tried to find a large grill surface. No luck other than small sections sold at Home Depot Your post gave new insite. Thanks Do you think the angle iron would wick the heat too much? My plans are for a 24" X 36" grill surface.
                    HD and Lowes are really expensive for metals - check out your local steel supplier for prices that are at least 1/2 you see at the big box. Reason is that they do not turn the metal over quickly and it is more of a favor. You should be able to find any size stock you need (round bar, wire, angle ...) Most of the folks I know use steel walkway grating or expanded and rolled/flattened mesh with a frame of angle, all mild steel.)

                    Best of luck!
                    Jen-Aire 5 burner propane grill/Char Broil Smoker

                    Follow my build Chris' WFO

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