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warming the pit up

post #1 of 10
Thread Starter 
It has become tradition (or expected) this past year for me to cook breakfast while my pit is warming up!




Now it's ready to throw on that nice slab of beef!

post #2 of 10
Thread Starter 
Here's what the meat is looking like so far.

post #3 of 10
Looking good, keep the updates coming.

What is that you are cooking on in the firebox?
It looks like a slab of marble
post #4 of 10
Thread Starter 
It's granite actually. I work in construction, when the bring the countertops in they cut out the holes for sinks and cooktops and throw them away. I brought some pieces home. They heat up and cook more evenly then metal does. I can seer the heck out of a lamb chop this way. So much better than using the stove. I really don't cook much indoors anymore.
post #5 of 10

man thats a pretty cool idea

 

I've got a couple of sink cut outs that we use as hot pot plate/holders to keep the heat off the table

 

may have to see if I can score a piece just right to fit in my weber

post #6 of 10
Thread Starter 
Just make sure you burn off any sealer that may be on any pieces you bring home. I checked with the installers and watched them apply sealer after they cut out the pieces. I heated them up just to be sure before I cooked on them.
post #7 of 10
Thread Starter 
And I was unable to snap a pic of the finished brisket last night. After letting it rest and the smell consuming the house we dug in to it without thinking of getting a picture.
post #8 of 10
Quote:
Originally Posted by kapdon View Post

And I was unable to snap a pic of the finished brisket last night. After letting it rest and the smell consuming the house we dug in to it without thinking of getting a picture.

 

I usually have this same issue

post #9 of 10
I bet it looked and tasted great!
post #10 of 10
Thread Starter 
It tasted fabulous, had some for breakfast this morning. The Missus did a great job of seasoning it. Did a 12 hour smoke using red oak. Currently rolling some of it in tamales.
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