Recent Posts

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1
Waiting Room / Re: Just put the order in!! 9/19/16
« Last post by tstead504 on April 18, 2018, 01:46:07 PM »
Well turns out the good news was prematurely brought to my attention, as I made a follow up call to check the status 3 weeks later and they still have NOT begun working on the pit.... after 1 year 7 months and many thousands of dollars later I am getting rather discouraged. :(
2
BBQ Banter, Bragging, and Backyard Cooks / Re: Selling My Party Gator
« Last post by Firepit on April 10, 2018, 11:48:13 PM »
SOLD!
3
BBQ Banter, Bragging, and Backyard Cooks / Re: Selling My Party Gator
« Last post by Firepit on April 10, 2018, 10:16:40 AM »
Email me for a price.
4
BBQ Banter, Bragging, and Backyard Cooks / Re: Selling My Party Gator
« Last post by jimmyjames on April 09, 2018, 04:01:44 PM »
what are you asking for it?
5
Waiting Room / Re: Just put the order in!! 9/19/16
« Last post by tstead504 on April 04, 2018, 03:17:47 PM »
FINALLY got the call!!! Sent my plans to the welder April 2nd, hoping to pick it up before the end of the month. Made a few more mods to the final pit, all cosmetic though. WOOO, I'm excited! 
6
BBQ Banter, Bragging, and Backyard Cooks / Selling My Party Gator
« Last post by Firepit on April 03, 2018, 03:39:58 PM »
Hey folks,

I'm moving and unfortunately I don't have room for my custom 24" Party Gator. I picked up this new custom pit on August 3rd, 2013.
I've cooked on this pit a total of THREE times. Three, that's all. It's been under my patio ever since and is in perfect shape.
Here is roughly what I had built...

Party Gator 24X42 with 24X22 Fire Box
Flat top (hot plate) griddle with "weenie saver" edges with a cover
Drop down solid metal shelf with 3 hooks
Split top rack
Door counterweight
Tuning plates
Locking casters
Birdhouse smokestack
Gas assist
Probe ports
2" ball valve
Charcoal basket
Ash rake
Fire poker
SS "bling" handles on Fire Box vents

I don't have to tell you what I paid for it, you can add it up. Gatorpits are the best in my opinion, I just could never find the time to cook like I intended to.
I'm in the Shreveport/Bossier City Louisiana area and if you're interested in a like new custom pit for a bargain, please email me at ptcarlot@gmail.com or call me at 318-464-2095.

Thanks for reading and I hope it was okay to post here. I posted a week ago asking where to post and didn't get a response.


Here's some pics....













7
Waiting Room / Re: Ritch's Gator Pit Edition
« Last post by jimmyjames on March 14, 2018, 08:17:55 PM »
I am still waiting on mine also  :?:
8
Gator Pit BBQ School / Gator Pit's BBQ Class Description
« Last post by Gator Ritch on December 20, 2017, 03:58:08 PM »
Gator Pit BBQ School      Ph: 713-896-0144  Email: info@gatorpit.net
Gator Pitís BBQ class has two to three Pit Instructors at each class.  Up to a 100 years combined experience in the industry of BBQ.  From backyard cooking, commercial cooking, to competition cooking.  Our students attend from all around the globe:  North America, South America, Europe, Asia, Australia, Africa.  They range from general backyard BBQ enthusiasts, caterers, restaurant owners, chefs, to competition cookers.
So, what is it you can expect from attending Gator Pitís BBQ Class?  Gator Pitís BBQ class is for any and every one that wants to expand their Q knowledge.  From the BBQ novice to the professional.  Our class is primarily focused on the most popular meats:  Pork Ribs, Chicken, Brisket, Pulled Pork/Porkbutts.  We prepare and smoke the meats various ways to see and taste the differences in the methods.  Brines, rubs, sauces, glazes, and other ingredients used in preparation of meat and used during the smoking process.  We cover meat selection, where to buy quality meat, pricing of meat, grades of meat (choice, select, prime), etc.  During the preparation: We will demonstrate meat trimming and cutting techniques, properly seasoning meats, meat placement on the smoker.  Smoking temperature ranges and food temperatures.  Food safety is an integral part of our class throughout the day.  No one wants to get sick eating food and knowing the doís and doníts will prevent this in your cooking.  We demonstrate quality tools used when Qíing.  Tools that will aid in making cooking easier.  We will demonstrate how to cook full packer briskets averaging 12lbs in under 8 hours.  How to cook 10lbs whole Pork Butts and pull in less than 8 hours.  I know.  You are thinking it will be dry and tough as a boot.  NO IT WILL NOT.  The meat will be tender, juicy, beautiful appearance, and most important, flavorful tasting.  Cutting hours off your cooking time alone is worth attending our Gator Pit BBQ class.
Our Instructors usually throw a little extra in the Q, such as:  smoked beef tenderloin, smoked breakfast sausage, smoked sausage links, smoked stuffed mushrooms, smoked ribeye and smoked pork chops.  Time permitting, but we usually do most of these extras, if not all, during our one day class.
Desserts and side dishes:  Every dish is prepared from scratch in our class.  Some popular desserts and side dishes we do are:  Smoked apple pie, smoked home-made beans, smoked Mac and Cheese.  If time permits, we may show other side dishes and desserts.
Concluding:  Meat selection, where to buy quality meats, fire and time management, flavored cooking woods, food safety, food temperatures, meat tenderness/texture/color, various marinades, brines, injections, rubs/sauces/glazes, various types/styles of cookers, a shop tour of Gator Pitís manufacturing facility, Q & A with the three Instructors throughout the day, and many other important ingredients used to make great BBQ, etc.  Proper tools and tricks on how to pull membrane off ribs, slicing briskets, cutting racks of ribs, pulling pork, cutting chicken, and more.  We talk about BBQ competition cooking, catering, restaurant Q, backyard cooking.  Our Instructors combined have well over 400 awards in the BBQ industry.  Each student will get a FREE copy of our BBQ book.  Only available to our students.  This book is not for sale.  Over 60 full size color pages on what we cover in the class and more.  A great resource to refer back to after the class.  One full 8 hour day and students get to eat everything we cook.  We cover so much, that this statement touches the main focus of what our students will walk away with at the end of the day.  That is, TAKING THEIR BBQ TO THE NEXT LEVEL.
COME HUNGRY BECAUSE YOU ARE GONNA EAT AND EAT A LOT
www.gatorpitbbqschool.com
www.gatorpit.net
#gatorpit
Register safely and securely online
Copyright material 2017
9
Gator Pit BBQ School / Re: March 24, 2018 BBQ Class
« Last post by Gator Ritch on December 20, 2017, 03:57:46 PM »
Gator Pit BBQ School      Ph: 713-896-0144  Email: info@gatorpit.net
Gator Pitís BBQ class has two to three Pit Instructors at each class.  Up to a 100 years combined experience in the industry of BBQ.  From backyard cooking, commercial cooking, to competition cooking.  Our students attend from all around the globe:  North America, South America, Europe, Asia, Australia, Africa.  They range from general backyard BBQ enthusiasts, caterers, restaurant owners, chefs, to competition cookers.
So, what is it you can expect from attending Gator Pitís BBQ Class?  Gator Pitís BBQ class is for any and every one that wants to expand their Q knowledge.  From the BBQ novice to the professional.  Our class is primarily focused on the most popular meats:  Pork Ribs, Chicken, Brisket, Pulled Pork/Porkbutts.  We prepare and smoke the meats various ways to see and taste the differences in the methods.  Brines, rubs, sauces, glazes, and other ingredients used in preparation of meat and used during the smoking process.  We cover meat selection, where to buy quality meat, pricing of meat, grades of meat (choice, select, prime), etc.  During the preparation: We will demonstrate meat trimming and cutting techniques, properly seasoning meats, meat placement on the smoker.  Smoking temperature ranges and food temperatures.  Food safety is an integral part of our class throughout the day.  No one wants to get sick eating food and knowing the doís and doníts will prevent this in your cooking.  We demonstrate quality tools used when Qíing.  Tools that will aid in making cooking easier.  We will demonstrate how to cook full packer briskets averaging 12lbs in under 8 hours.  How to cook 10lbs whole Pork Butts and pull in less than 8 hours.  I know.  You are thinking it will be dry and tough as a boot.  NO IT WILL NOT.  The meat will be tender, juicy, beautiful appearance, and most important, flavorful tasting.  Cutting hours off your cooking time alone is worth attending our Gator Pit BBQ class.
Our Instructors usually throw a little extra in the Q, such as:  smoked beef tenderloin, smoked breakfast sausage, smoked sausage links, smoked stuffed mushrooms, smoked ribeye and smoked pork chops.  Time permitting, but we usually do most of these extras, if not all, during our one day class.
Desserts and side dishes:  Every dish is prepared from scratch in our class.  Some popular desserts and side dishes we do are:  Smoked apple pie, smoked home-made beans, smoked Mac and Cheese.  If time permits, we may show other side dishes and desserts.
Concluding:  Meat selection, where to buy quality meats, fire and time management, flavored cooking woods, food safety, food temperatures, meat tenderness/texture/color, various marinades, brines, injections, rubs/sauces/glazes, various types/styles of cookers, a shop tour of Gator Pitís manufacturing facility, Q & A with the three Instructors throughout the day, and many other important ingredients used to make great BBQ, etc.  Proper tools and tricks on how to pull membrane off ribs, slicing briskets, cutting racks of ribs, pulling pork, cutting chicken, and more.  We talk about BBQ competition cooking, catering, restaurant Q, backyard cooking.  Our Instructors combined have well over 400 awards in the BBQ industry.  Each student will get a FREE copy of our BBQ book.  Only available to our students.  This book is not for sale.  Over 60 full size color pages on what we cover in the class and more.  A great resource to refer back to after the class.  One full 8 hour day and students get to eat everything we cook.  We cover so much, that this statement touches the main focus of what our students will walk away with at the end of the day.  That is, TAKING THEIR BBQ TO THE NEXT LEVEL.
COME HUNGRY BECAUSE YOU ARE GONNA EAT AND EAT A LOT
www.gatorpitbbqschool.com
www.gatorpit.net
#gatorpit
Register safely and securely online
Copyright material 2017
10
Gator Pit BBQ School / Re: March 24, 2018 BBQ Class
« Last post by Gator Ritch on December 20, 2017, 03:56:33 PM »
We already have students registered to date for this March 2018 Class.  I strongly suggest if you expect to attend or want to purchase as a gift to your BBQ loved one, do ASAP.  We do have limited space and will be closing registration as soon as it is full.  fyi, Ritch
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