Deck on The Barbeque Pit

Deck on The Barbeque Pit

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While it hardly seems P90X friendly, my friend Josh and I decided to give The Barbeque Pit in Seattle's Central District a shot to see how closely I could stay to my plan, and because we will be hitting more BBQ joints down the road, it seemed worth it to check this one out.

When we got there, we walked into a loud, but friendly conversation right at the counter. Ribs and brisket were the dinner options, and pulled pork, chicken, and beef were available as sandwiches. A couple of traditional sides, and fresh hot links rounded the menu out. Josh ordered the ribs dinner with two sides and a hot link. I went with the most P90X friendly thing I could find — a chicken sandwich with an order of collard greens.

In an interesting twist, we ordered at a window up-front, but were told, "Eh, go sit down; you can just pay before you leave." We said okay, and took a table near the back, where we could admire the old-school blues and soul posters hanging on the wall, which matched the music playing, quite loudly. While analyzing what we might see from the Seahawks and Huskies this season, our food made it out sans hot link (it was apparently cooked on the surface of the sun, according to Josh, so it needed some time to cool.) We were definitely greeted by nice, strong barbeque aromas — a little smokiness and a little sweetness. I took off half the bun of my sandwich, and took a fair ration of ribbing for ordering and making an open face chicken sandwich. But no matter the joking, the chicken was good. The sauce was molasses based, with a nice sweetness to it, and a little bit of heat that hits the back of your throat in a pleasant way. The chicken was very moist and a little smoky. The collards were a little different than I was expecting — actually not as rich. They had a hint of sweetness to them, and did not really have the rich flavor of pork stock that I was expecting. They felt a little lighter, and dare I say, healthier, than I expected.

As we were leaving, we stopped to pay. The guy at the counter thought a little bit and then just went, "Ah, $20 sounds good." (I think when we added it up; it came to $23.50 which was still reasonable.)

It was a good lunch, and might be worth a return trip, when I can try the ribs and offer a comparison to the other barbeque joints around town.

So much so that we have two of them.

(That we bought ourselves, by the way! NOT sponsored or endorsed by Traeger.)

These grills are super easy to use, provide delicious wood-fired flavor, and have become an indispensable part of our family kitchen.

These grills are an investment, but it has been more than worth it for us just in the money we save on take-out.

We&rsquore grillin&rsquo fools over here, and have been cooking everything we possibly can in that awesome little wood-pellet grill, and are continually amazed at the end results.

Easy Traeger BBQ Recipes

Here you will find the collection of our favorite, tested, tried-and-true Traeger grilling recipes. From our kitchen/deck/patio to yours &ndash HAPPY GRILLING!

Recipe Summary

  • 1 teaspoon vegetable oil
  • 32 frozen chicken wings (such as Costco®), defrosted
  • ⅓ cup vegetable oil
  • 2 tablespoons hot sauce (such as Frank's RedHot ®) (Optional)
  • ¾ cup barbeque sauce, or more to taste

Preheat oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil and lightly brush with 1 teaspoon oil.

Place wings in a single layer on the prepared pan, skin-side up, with a little space between each wing. Brush the top of each wing with the 1/3 cup oil. Brush hot sauce over the oil layer.

Bake in the preheated oven, basting with pan juices a few times, until wings are browned, 1 1/2 to 1 3/4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Remove pan from oven and soak up excess grease with paper towels. Spread barbeque sauce over top side of wings.

Return wings to oven and bake for 5 minutes. Spread a second layer of barbeque sauce over wings bake for 5 minutes more.

Anatomy of a cinder-block pit

Several years ago, my son-in-law, Thomas Larriviere and I built this cinder-block pit in my backyard so that we could host the whole-hog cooking demonstrations for the Texas Barbecue class and Barbecue Summer Camp. We have received many requests for how to build such a pit so here are some photos and tips for how we built this one.

Cinder blocks are a great building tool for many things. I like to think of them as “adult Legos.” These blocks are 8 X 8 X 16 inches so it makes it easy to lay out and configure the size you want to build. In addition, these blocks are not too expensive, can be found at any home improvement store or lumber yard, and can be easily replaced if broken.

18 X 18 inch concrete blocks serve as the base

We located the pit in a seldom-used part of the yard. We cleared remaining grass and put down sandbox sand to level the area. We purchased 18 X 18 inch concrete blocks to serve as the base of the pits. The blocks where fire has been built have cracked, but not to the point where they are unusable. Fire bricks would be good to place inside the pit, but for no more than what this pit is used, I don’t think they are necessary.

Pig on adjustable metal stand

Cooked pig on stand being removed from pit

The pit is four-courses high, which is about the right height to place the stand inside it that holds the whole-hog (I have cooked briskets and Boston butts on the stand, and it works well for that, too). The stand is made of expanded metal inside a rectangle of angle iron with four handles attached so that the stand can be carried to and from the pit. The legs are adjustable so that the height of the stand can be raised or lowered or can be removed so that the stand with the pig on it can be placed on a table for serving. My friend, Bill Averyt, who owns a machine shop, built this stand for me.

Cinder-block pit smoking away

Another great feature of this pit is the four rectangle pans that Bill built for it. These serve as either the fire pans or drip pans so that the grease does not get into the fire area and start a grease fire. There are times we built a fire in the two end pans and leave the two middle pans to catch the grease, or as the photo at the top depicts, one fire is built in the end and the other three pans serve as grease-catch pans.

The last feature of the pit is the top. Bill made this out of sheet metal so that it is in two pieces that fit one over the other (about four inches or so). Also, Bill drilled two holes for dial thermometers, although now we just use the one over the middle of the pit. Corrugated sheet metal could be used here is you do not have someone who can fabricate some metal for you.

The pit holds its heat very well. On each side and on the bottom course of blocks, there are blocks that are turned on their sides so that air can enter the pit. We use cinder blocks to close these makeshift dampers and that seems to work quite well.

I am sure that there are many ways of improving this pit or to make your own that would suit your needs. The only real costs are in the stand, drip pans, and top, but with the ingenuity that most barbecue fanatics possess, that is not much of a challenge.

13. Poolside Gazebo with Grill Area and Plenty of Seating

This beautiful pavilion style gazebo sits next to a large stone fireplace. A stainless steel grill is tucked to the left of the gazebo, well out of sight from the pool area.

Watch the video: How to Build a Small Deck for Grill. Backyardscape (July 2022).


  1. Tujind

    Very curious:)

  2. Wendlesora

    and how in such a case it is necessary to enter?

  3. Blase

    I don't know, I don't know

  4. Gardaramar

    how cute you say

  5. Gubei

    This very good thought will come in handy.

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