A few days ago while driving back home I saw a piece of Cajun history at the curb so I had to check it out. It was a Cajun Grill that didn't look too bad. I took a look and had to save it. The guy at the house was cleaning out a rental unit and helped me load it up.
I've cooked on many of these grills/pits/smoker as far back as the 1980's. They're made here in Lafayette at Percy Guidry ironworks and since then they're making a stainless model. This thing cooks like a drum if you set the air dampers right or you can adjust the coals closer to the grate and sear steaks. Smoking is easy too.
She's ugly, been used and put up wet but nothing a little lipstick won't fix. They's no way I'd pay $1100for it new but free and I'm on it.
I see someone welded rebar to support the legs instead of fixing it the right way.From the dry ashes it looks like they were still cooking on it recently. It just goes to show you, no matter how hot the girl is someone always gets tired of her shit.
I need replacement grates and should be able to buy them depending on the price. I might be able to talk my BIL to make some out of stainless tubing.
Coal basket adjustment handle, it's made with thick metal and still works as it should.
Full length ash pan, needs to be replaced.
The left side and where the legs attach are shot but worth fixing.
The coal pan is in good shape, it's made with 1/8" plate, I think it needs more holes or at least a coal tray to keep it off the bottom.
It's made from anodized aluminum which is harder than stainless and it will get seasoned just like cast iron the more you use it. What's not to love?
It's like NASA engineering and I tested them out tonight with cheap bone in ribeyes and they worked just like a charm.
They come with this funky spatula but it works perfect, it fits inside the rails and there's no scraping off the grill marks and it's also great for scooping up asparagus.
The back side is smooth to use as a griddle, this is a game changer compared to a Lodge or flattop. Think flat top cooking with charcoal or smoke flavor if you drop a chunk in the coals.
I didn't have cooking spray to season them so I used canola oil on a paper towel to coat them, you can see where I spilled too much oil. It's already starting to get a nice seasoning.
Steaks on a screaming hot grill for 2 minutes then rotate 90 degrees for another 2 then flip and repeat except a 1 minute cook time then rest.
and the flip makes me hungry
These things cook so hot that you can hear the sizzle when you take it off and the smell of burnt beef fat is awesome.
Gotta have veggies too
I made sure I had all the sides done, roasted garlic, horseradish, sauteed onions and shrooms. You know the rest.
Get in my belly!!!
This was great for a first cook and it can only get better with experience and a nice thick ribeye.
The difference is: the grates get hotter and collect the heat even across the surface. The steak was more juicy and it had that restaurant high heat grill taste. Even the veggies came off with a charred smoke flavor and were still al dente but a perfect almost crisp bite.