Cooking with Fire
(Page 3 of 4)
July/August 2008
Oscar H. Will III
Old Country Swivel Grill
RELATED CONTENT
This latest innovation from Old Country BBQ Pits, the 24-inch-diameter Swivel Grill ($200 delivered; 60 pounds; www.BBQuePits.com; 956-286-6389) is a freshly updated blast from the past.
From a company that fabricates large trailer-mounted and patio-sized smoker/grills in an artisan-operated shop near Laredo, Texas, the Swivel Grill is a heavy-duty and seriously updated version of the old charcoal pan grill, but this one is a joy to behold and beautifully constructed of 1/8-inch-thick steel plate. This new grill is based on the company’s successful (but more difficult to ship) 28-inch-diameter cooker.
Old Country BBQ’s Swivel Grill consists of a 24-inch-diameter stamped pan (the company creates this from flat plate) with three legs and leg extensions. Remove the extensions and you can cook near the ground or use the grill as a portable fire pit. With the leg extensions in place, the cooking surface is raised to a comfortable working height.
The grill includes a 34-inch-diameter (removable) ring to hold utensils, sauces, dishes, etc., and a 24-inch-diameter cooking surface that can be centered on the fire or swiveled away from it. Alternatively, the grill can be fit with a hand crank to adjust the distance between the cooking surface and the fire. The Swivel Grill can be fueled with charcoal or natural wood, and you can cook over flame or coals.
Big Green Egg
The most popular size in Big Green Egg’s stable of ceramic outdoor cookers, the Large Egg ($836.85 with stand and shelves; 205 pounds; www.Big GreenEgg.com; 770-934-5300) continues to turn backyard burger-burners into innovative chefs. Founded by Ed Fisher in an Atlanta strip mall in 1974 with a line of Asian-influenced clay cookers, the company today leads the ceramic sector of the U.S. barbecue industry and employs special heat-holding ceramics developed for Big Green Egg grills.
With its thick walls and precise air control, the Large Egg makes a perfect smoker. It is designed to work best with lump charcoal rather than briquettes. Just layer your favorite wood chips with the charcoal when loading the firebox and you’ll get plenty of food-flavoring smoke.
If grilling is your game, then open the air dampers and raise the Egg’s internal temperature to 750 degrees to sear your steak. Back down the dampers to lower the temperature for less dramatic cooking. Since all grilling is done with the lid down, flare up and associated charring are pretty rare. Add the optional plate setter and baking stone, and you can use your Egg to make perfectly crusted pizza and other baked delights.