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Barbecue/grates for grilling

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Question
 Hello
I have been looking for a large grate to use for a Hawaiian or Cuban style pig roast.  I just want the grate, not a complete barbecue. I have searched high and low but it seems to be imposible to find anywhere. Would you have any suggestions as to where I could posibly locate this
Thanks
Bob

Answer
You might find what you want ready made, but it's not likely. I'd recommend that you go to a metal fabricator (look up Welding in your yellow pages) and have them make it for you. Have them use unfinished, non-galvanized expanded steel grating.  You'll probably have to call several places before you find one willing to do such a small job.  Here's a site with specifications for a pig roast grate: http://slemke.tripod.com/hog.html  The key thing is that you want the heavier weight stuff, and you want it unfinished.  Paint-like finishes will burn and the fumes will poison your meat.  And plated finishes (galvanized and stuff like that) will also vaporize and poison your meat.  Tell the welder what you're doing with it.

Once you have the grill, scrub it thoroughly to remove any residual grease, and heat the entire thing over a bed of coals to bake off anything that your scrubbing missed.  It will rust a bit between uses unless you grease it lightly.  Treat it like a cast iron frying pan, and you'll be fine.

Good luck!

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Expertise

I can answer questions having to do with grilling or barbecuing meat (but not pork), poultry, fish, and vegetables over charcoal or wood. I also have some expertise in marinades and spice mixes. I cook only with charcoal and wood, so please do not ask me any questions about gas or electric grills.

Experience

I've been cooking with fire and smoke for 25 years, using charcoal and wood almost exclusively. While I do not usually cook with gas, I'm willing to try to answer cooking questions in this area. I cook meat, poultry, fish, and vegetables, and I've experimented with a lot of different recipes and techniques. I am not able to answer questions about grilling or barbecuing pork. Most recently I've been using slow-cooking (indirect heat) techniques, and have been very successful at it.

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Not applicable to this area of expertise.

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