And As-Built. Note that wheels have been removed for shipping. |
Dear Diary, I am thankful that I wake up every morning looking forward to another day of running NorCal Ovenworks. I always look forward to calls from customers who want to do something special. Whether they want to apply heat to a food item in a special way, or want to design the ultimate outdoor kitchen, I look forward to the challenge. We are NorCal Ovenworks Inc., we bring grills, ovens, and outdoor kitchens from our welders and blacksmiths to you. We don't make BBQ Grills, we make joy!
Monday, May 22, 2017
Yet Another Grill Design
Friday, May 19, 2017
Colorado High
When this customer ordered from me, I had to laugh and tell him that I was not sure how the grill, smoker, and pizza oven would work at 7000 feet. Turns out, they work just fine. Kudos to the customer's installation too, looks really good!
High in the Rocky Mountains, this shelter contains our Pizza Oven, Argentine Grill Kit, and Smoker. |
That's a 37" ID Pizza Oven Kit on the left, Argentine Grill with Side Brasero in the center, and a Vertical Smoker on the right. All supplied by NorCal Ovenworks Inc. |
Another view. This photo is earlier. Note the wood storage areas are empty. |
Apparently some animals have ventured into the smoker. The customer simply closed the door and lit the fire. |
Thursday, May 18, 2017
Another Installation Front Facing Worm Gear Driven Hoists
This is an installation in an outdoor fireplace. The customer didn't want the wheel shafts to go through his fireplace walls, so I made him a pair of grills with worm driven front wheels. |
43rd Annual Cochon de Lait Festival in Mansura, LA May, 2017
A little trip to Mansura, LA to see how Cajuns roast pigs. Here is how they do it.
14 Rather Large Pigs These aren't really Cochon de Lait. These are hogs. |
That shed is about 60 feet long. |
The boxes above the pigs can contain a cordless rotisserie motor, but they didn't use them this year, just rotated the pigs manually from time to time. |
A closeup showing hog panel holding the pigs. I can substitute my criolla cross for the hog panel, and it would be a better mousetrap. |
Finally, I took a short video of the pigs roasting. The next morning, I ate roast pork, crispy skin, rice dressing (rice with pork and ground chicken livers in it), roasted sweet potato, and cole slaw.
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