Archive for the ‘BBQ’ Category
It’s been a while since I made something special on the Big Green Egg, so I decided to take out a four-pound rib roast taking up space in my freezer. This recipe is from Steven Raichlen’s Primal Grill, Season 2, and originally uses the rotisserie on a gas grill. However, since the Big Green Egg does not need (nor can it fit) a rotisserie, I used the indirect method, using the Platesetter.
I substituted the romano cheese with some habanero jack cheese, since it was on sale, and I thought some hotness would taste good with the beef. For the sausage, I used some Louisana hot links, the same sausages I use when I make matambre.
In Raichlen’s version, you poke a knife through the roast, then stuff the stuffing items in. After almost poking my hand with the knife, I decided to butterfly cut the roast, add the stuffing, and roll it, just like a matambre. Much easier.
Here is a link to Raichlen’s version – click here.
Here are some pictures for your enjoyment. . . .










. . . and a BBQ Dessert Experiment
Work on the passenger and driver side foot boxes continues on the Factory Five Racing Type 65 Coupe.
I painted the engine side of the panels with silver BBQ paint, and left the interior side un-painted, since all panels will be covered with Cool-It heat and sound barrier. Panels that face the exterior of the car – like the foot box floors and the trunk area, will be painted with RustOleum truck bed liner. It is a textured black finish that will also help reduce sound and noise. Here are some images. ..


On the left is a detail of one of the cookie sheet heat shields, fastened to the firewall with 8-32 riv-nuts. The spacing is about one-quarter-inch. On the right is a view of the top of the heat shield, showing the nicely rolled edge.


Passenger side foot box appears on the left of the photo above. The photo on the right shows a closer look at the passenger foot box.


Photos above: Passenger foot box, before and after installing the Cool-It mats.


Above left: The top seam on the passenger foot box – this will be either trimmed or a strip of aluminum will be used to cover the mis-match. On the right, I added srtips of aluminum angle to the outer wall of the driver side foor box. This should make the outer wall easier to install.
The next series of photos show how the interior panels go into place. The un-finished aluminum is difficult to photograph, I wish the manual would include an exploded view of the panels and how they fit into place. This is a complex jigsaw puzzle, and many of the parts must be flexed, trimmed and pulled into place. Clecos really help. This is one area where the manual offers good advice – the sections fit best when you follow the order outlined in the manual. Although many of the panels are marked with a part number, they do not indicate the orientation of the panel.
The foot box floors were very difficult to fit into place, so I sliced them into sections. If you look carefully you can see the saw kerfs (seams) on the floor panels. I chose the cuts carefully, in order to make sure I would have something solid to rivet to. In the areas without any supporting chassis tubes, I will install strips of aluminum bar stock.
The panels will be permanently attached later with silicone adhesive and rivets – at this stage, the panels are being “dry-fitted” with clecos to make sure everything is properly in place.







Somewhere during this building session, I made some time to pack my hot giardiniera into jars, and made a few deliveries. . .
I also managed to do some BBQ experiments. This time I baked some apple turn-overs in the Big Green Egg. They turned out OK, but could be better. They are like just-right bites of apple pie. Here are some pictures. . .






It’s been cold in the garage lately (50s-60s), but I wanted to get some more work done on the Coupe. My 302 is scheduled to arrive this month, but I have a lot of work to do before I can install the engine and transmission. This is one of those rare times when I can tell a supplier to take their time.
Back to this weekend’s update: What’s cookin’. When I lived in a small townhouse, I used to make a lot of meals in a Crock Pot, and noticed a few things: First, it was very handy to fill the thing up with various meats and vegetables, turn it on, go away for a few hours and dinner would be ready. Second, the smell was always wonderful. And third, it actually made the house a little warmer.
I decided this third effect of Crock Pot cooking deserved a try in my garage – and it worked. In the morning, I filled the Pot with my universal minestrone recipe and added some leftover spare ribs from the freezer. I call it “Spare Rib Minestrone.” The recipe appears at the end of this entry. It is roughly based on a minestrone recipe from Fat Free, Flavor Full: Dr. Gabe Mirkin’s Guide to Losing Weight & Living Longer. And it is pretty tasty. It made the garage a few degrees warmer, too. Here’s a picture. . .

Cooking in the garage – a tasty alternative garage heating method!
Halibrand-Style Wheels Arrived
The Factory Five Racing Halibrand-style wheels are BIG and beautiful. Wheels are 17 x 9 in front and 17 x 10.5 in the rear, and feature a spin-off hub. I am still not completely sure what tires will go on these rims, my preliminary choice is a set of Goodrich Sport-Comp 2 or something like that. This may change as I get a little farther along on my build.


The Steering Rack
I decided to see if I could finish the front end this weekend, especially since a lot of the back-ordered items arrived – I finally have a complete set of parts for my complete kit!
The steering rack is a non-powered unit made for the Mustang. Like many others, the mounting ears were too close together and I had to spread them out by a little over a quarter of an inch. I tried to use my pipe wrench trick, but the tabs are a little small and I wasn’t able to exert enough torque to move them. Doing some research on the Factory Five forums, I kept reading about people using a nut and bolt to spread mounting tabs wider. I finally found a post that included a picture of this, for future reference, it is located here, and I am posting photos and captions on my site as well so it may be easier to find. It’s a pretty neat trick, although no one says anything about the mounting tabs springing or bending back into their original position – you have to “over-bend” the tabs in order to make the part fit.
Here is my version of the mounting tab spreader tool using threaded rod, washers and nuts – I used 1/2-inch all-thread, since the 3/8-inch rod seemed a bit flimsy:

This really didn’t work too well, the tool needs another nut to hold it securely.

Like this

In the photo above, the open end wrench is being used to spread the mounting tabs outward. If the mounting tabs need to be smaller/tighter, move the washer and nut to the outside of the tab, and tighten the nut – squeezing the tabs closer together.
For the steering rack, I ran into another problem – that turned out to be a non-problem. As you can see here, after spreading the tabs out, the rack fits between the ears – but the holes on the passenger-side need to be moved about an eighth or a quarter of an inch to the left. After thinking about how long this will take using a rattail file, I took a break and thought about the steering rack. The driver’s side mounting tabs had a slot on one side – how come I am not able to move the rack over towards the driver side of the chassis?
The answer is, of course, yes, the slot is just enough to make the rack fit nicely. I used a punch and a mallet to move the rack into position. Success!

Compare the hole on the left (I used silver marker to show where to enlarge the hole) and the slot on the right. No reaming needed – I used a punch and a mallet to move the steering rack into place.
So now the tie rod ends have to be connected to the steering arms. But here is another problem – the driver side tie rod is too long – can I just get a hacksaw and cut off about an inch, as shown by the blue tape?

The driver side steering rack tie rod seems too long – but wait – something is amiss. ..
I decided to stop the steering rack installation at this point and get some answers before cutting the tie rod – because, as Norm Abram always said, “Measure twice, cut once.”
I came across the Summit Racing – Factory Five Racing Roadster build today – and there is a nice picture of the steering rack-tie rod connection posted here – this is for a Roadster, but I think the Coupe shares the same configuration. I have to give F5R a call to verify something – in the Roadster build, the steering tie rod to steering arms are upside down compared to my “dry fit” – Do the Coupe tie rods mount the same way? Also, the Summit Racing car has two lock nuts for each tie rod – my kit came with one lock nut for each side. The manual does not show the ends of the steering rack – poor photo-cropping.
Getting the Shaft
I did some test-fitting of the steering shaft – after some head-scratching moments, I figured out that I needed to remove the adapter that came with the lower end of the steering shaft, and replace it with another one, from another box of stuff. The length is just right, I have seen some early posts about the steering shaft being too long.
But I ran into another problem – the shaft does not come through the dashboard in the correct position. It is not as bad as some others I have seen, but still is quite a ways off. I am not sure if I can just cut the dashboard hole bigger to allow the shaft to come through, and patch the spaces or – what. More fiddling is needed.
Floor and Footbox Fitting – Passenger Side
I decided to do some more sheet aluminum work – this time, fitting the passenger side floor and footbox. Using the same technique as the trunk floor, I cut the passenger floor into three pieces. After the cutting, I noticed that I could have done this with only one cut, but the three pieces will be OK. I kept the left side un-cut, since it may be seen when the car is done. (I am not sure if I will apply paint or put carpet on the transmission tunnel area yet.)
At this point, everything is being held in place with Cleco pins. I want to test-fit, trim, drill and de-burr all the aluminum panels first, then apply paint – or powder coat them.
So although I think I did a lot of work on the Coupe this weekend, a lot of it does not seem to show. It still does not look like a car yet.

Cutting the passenger side floor.

Passenger side footbox – another jigsaw puzzle!
Something is Making Me Go – “Hmmmmmmm”
I noticed and wonder why the passenger-side side body mount area sheet aluminum is different from the driver-side side body mount area aluminum – take a look:

Driver side – side body mount near the footbox. . .

Passenger side – side body mount area, near the footbox – see the difference?
Here’s another look:

Driver’s side

Passenger’s side. . .
This is making me go, Hmmm. Or more like Arrrrrg.
Season’s Greetings
Somewhere during the weekend, I installed my Christmas lights. I decided to cut back this year, because of all the work I am doing on the car. My “Ho Controller” and box of new lights and other parts I bought last year will have to wait until next year. In the meantime, here is a shot of my display. One of my Universal Rules for events is: “Everything you setup must be taken down and put away.” So many people spend hours and days – or even longer – putting up such decorations. My setup: less than 10 minutes to deploy, and even faster to take down!

Before I forget – here is the Spare Rib Minestrone recipe:
Spare Rib Minestrone
Yield: 6 servings
1 Large onion, chopped
5 cloves garlic, smashed
2 celery stalks, diced
2 cups of chicken stock
1 28 oz can of crushed tomatoes
1 tsp oregano
1 tsp basil
1 can pinto beans
1tsp red pepper flakes
6 small red potatoes, diced
1 large zucchini squash
Some leftover spare ribs, with BBQ sauce
Put everything into the Crock Pot, with the leftover ribs on top, surrounded by the vegetables. Put the Pot on High for about 6 hours or until the vegetables are tender. Based on the Primo Minestrone recipe by Dr. Gabe Mirkin, MD in Fat Free, Flavor Full
The front steering arms came in the day before Thanksgiving. That meant that I could continue building the front suspension. These little cast iron parts were the things holding my progress:

I installed the steering arms without too much drama. Installing the front hubs onto the spindles was another matter. The instruction manual says something about them being a tight fit, and that is true. I did not want to damage anything, so I used a PVC pipe elbow (remember the body dolly? This was a left-over part from that…) to protect the hub, and I used a plastic hammer to pound the hub into place. A few whacks and it slid right in. I hope that I won’t have to remove them someday – they are stuck on really tight.

And yes, a coupler or a T would have made a better anvil, but all I had on-hand was this elbow. Anyway – the hubs are now mounted to the spindles.

Torque spec for the hubs is 225 to 250 lbs/ft. This is a lot. The nut takes a 36mm socket and I bought one earlier (Coin Star money) just for this step. It took a lot of cranking on my 1/2-inch torque wrench to meet that 250 lb mark. I thought I was going to lift the chassis off the jack stands!
Thanksgiving Ribs
Meanwhile, I prepared some Kansas City Style pork spare ribs for Thanksgiving dinner at my sister’s house. I was in a hurry, and forgot to completely trim the ribs (the cartilaginous tips). I did, however, remember to remove the pleura – the silver skin on the back of the ribs.
If you don’t know about removing the skin from spare ribs, then I am sure you may have experienced eating that stuff somewhere. The pleura is the tough membrane that you might see on the back of the ribs. If left on, it blocks the spices and will never get soft after cooking – it is sort of like chewing gum, and ruins the eating experience….
Anyway, they were still very tasty, although I was out of paprika. No one else noticed it missing – but I sure did.

Ribs with a dry rub. I made two racks for Thanksgiving this year.

Smoky goodness.
After Thanksgiving Turkey
Per my tradition, the day after Thanksgiving, I went to the local grocery store and found a good deal on a fresh 12-lb turkey. I decided to try a recipe from Steven Raichlen’s Primal Grill TV show – see Orange Brined Turkey.
Strangely, both the book and the website say this is for turkey breasts. On the DVD, Steven smokes a whole 12-lb turkey. At any rate, I salivated over this since last year, and finally got to try it. Take a look at my version The bird is a hen, just over 12 pounds . . .

Orange brine for the turkey.

I need a bigger bucket or something for brining the turkey. I turned her (it’s a hen) over in the middle of the night.
Back to Work on the Coupe
Since the turkey had to soak over-night, I went back to the Coupe project. I started to assemble the front disc brakes, when another delay came along: No “supplied grease” for the disc brake slider pins. So I went onto the Factory Five forums and searched on what sort of special grease this might be. I almost skipped this step, but I am glad I did not. Lots of bad things can happen if the brake calipers stopped sliding on the slider pins.
Turns out the grease is special – the grease must be silicone-based, high temperature and must not affect rubber. So I did some more research and found this stuff: Permatex Ultra Disc Brake Caliper Lube Silicone Formula Item #24115. High temperature, silicone based and intended for brake caliper use.
There are some little spring clips that go into the brake housing, and some rubber boots that fit onto the caliper slider pins. The pictures are not too clear and I had to do some fiddling with the parts to make things look right. Here are some pictures that may help other builders. . .

This is the clip that goes into the long slot in the middle of the housing. If you are struggling to get it in, it is probably backwards. Hold it like this and insert it into the housing from the inside. It will just pop into place with a little bit of pressure.

The caliper slider pin boot is easier to install if you “un-curl” it first, like this.

Then you can push the little lip into the shallow groove in the pin. . .

. . . to make it look like this.
Since I was at the car parts store, I also bought a box of disposable gloves and some adhesive for the aluminum panels. There’s a ton of postings on what adhesive to use on the Factory Five Racing car projects. Many different adhesives are mentioned. But there was one build gallery that I found, and I am going to use the product they used – it is Permatex Ultra Black RTV silicone gasket maker, Item #24105. This is what Kirkham Motorsports uses in their projects, so I figure it would be acceptable in my Coupe build. Kirkham has an online assembly manual posted, it basically follows David Kirkham building one of his cars: Kirkham Motorsports Assembly Manual.
What Good is a Sale on Something When It’s Out of Stock?
Since I was running about getting the grease and other stuff, I decided to go tool shopping. A local hardware store chain had a 50 percent off sale on Makita and Milwaukee power tools this weekend – I thought this was the perfect time to go get that right angle drill I wanted. I got to the store, only to find no Makita or Milwaukee right angle drills available. I went to two stores and wasted half of my day looking for the thing. I decided to look for an alternative to the right angle drill – how about a right angle drive attachment? I did not find one of those, either. So I left the hardware store empty-handed – I think this was the first time that ever happened!
Back to the Turkey
After an overnight soak, the turkey is ready for the smoker.

Getting the Big Green Egg up to temperature (250 degrees F). Hickory chips were added.


I can never resist peeking. Orange brined turkey, after the first hour.

After the 2nd hour. I rubbed the turkey with butter and continued to smoke.

After 4 hours. Almost done.

Total time in the smoker: About 5 hours. Temperature in the thigh 170 degrees F. After a 15 minute rest, time to carve!


Yes, this is as tender and juicy as it looks. The mayo-mustard-triple sec dressing that is part of this recipe is very good. I think I will try this with lemons next time.
So not much work completed on the Coupe today, but the holiday weekend is not quite over. I hope to complete the front end tomorrow.
Someone asked me where my BBQ information and pictures are on this site. I have not posted any of my BBQ projects lately, but here is something from the archives. This is a pair of tri-tip roasts on my Big Green Egg ceramic cooker. This was my first cook using a new Maverick wireless thermometer. It allows me to roam around the house and yard while monitoring the grate as well as the meat temperature. It includes a low- and high-temperature warning. One unit stays with the cooker, and the other unit has a wire belt clip and looks like a cell phone.
Here is a picture of the setup:

Beef tri-tip smoke-roasting on the Big Green Egg. The wires you see in the picture are for the Maverick remote thermometer. One probe goes into the item being cooked, and the other probe monitors the grill temperature. The remote unit has a digital display for timing and high- or low-temperature.
And here is one of the roasts being sliced:

Santa Maria Style Beef Tri-Tip – amazingly juicy and tender.