June 15, Kuya Obet arrives to plan the location and proper placement of the Mindanao Bob’s Deluxe BBQ Grill, which will be referred to as “The Grill” for the rest of this post. First item was his pay; P 450.00 per day and P250.00 for his gofer, plus their lunches, which was agreed to by both parties.
Measure and plan, plus work up a list of building materials, after viewing all photos Bob sent to me. Kuya Obet smiled at the pictures and gave them the “Thumbs Up” (Kudos to Bob, Jun and Jun-Jun from Kuya Obet)
Due to prior commitments Kuya Obet will start on Tuesday June 22nd. I am starting my quest for a nautical steering wheel, today. I found one inside my house, but alas it was too small, and besides it’s a clock.
Same day, I jump into my trusty old car, and head to beautiful downtown Dinalupihan. For just before the town there are many wood working shops, and if you can describe what you want, they can make it. I stopped to see a guy I’d dealt with in a past, a young man named Romacris, (I didn’t name him, I just hired him) we talked about the wheel and he even had a couple in stock, yea but they were much too large. So I showed him the size I wanted, and picked out a hardwood called Yakal (again I didn’t name it, just picked it out) it was quite heavy and nice to look at. We came to a mutual agreement on the price, and he was going to try to have it done in four days, I stepped in and said that I won’t need it for a week, the smile lit up his face, his first Kano, that didn’t want it yesterday.
June 17th located the Red Brick store; I bought a sample of each size to show to Kuya Obet for final approval, I always defer to the expert.
Whoa Nelly; while taking the picture of the 2 bricks on my bar I observed that one the right was almost twice the size of the one on the left. Now, I might not be the sharpest knife in the box, but with only a 3 Peso difference in the price the large one is the way to go. I think Kuya Obet will agree. I will still get some of the small ones for fill and trim. But the lions share will be the large ones.
Next I’ll go see my medal fabricator guy; I’ve been dealing with him, for over 10 years. And we argue every time we get together, my wife and his, both laugh at us, as they know we really do like each other. Then we’ll have a couple of beers and joke about it. His wife said that we’re both “thick heads”, I wonder why?
Monday June 21st. Digma Hardware delivers materials needed to start. I’ll provide a cost breakdown at the end of part II of this saga. I can smell the charcoal burning in my mind’s eye. (I don’t know what that means?)
I also received a text today from Romacris the woodworker, that the Ship’s wheel was done, I will pick it up bukas.
Tuesday June 22nd. Kuya Obet started to day, at 0800 hours, by 10:00 hours it was all ready framed in, and well underway. Drove to the shop of Romacris and picked up the wheel, noted it was very heavy and now I must put a Counter weight on the other end of the stainless steel rod.
22nd June, midday, of course it had to rain, would I expect any less?
Part II next week.
Looks like a good start to me. Who is going to do the BBQing when done?? I tend to burn things when I cook, good thing I don’t mind carbon. 🙂
Edward Gary;
Carbon is so very good! I have a list of volunteers to spin the ship’s wheel, as long as they get to eat what’s cooked.
Nice start there, Paul. I mentioned to Bob back when he first wrote about his grill that he ought to write up more about the ‘how’ part of the project, but being a good editor in chief, he knew there were better ways to get the job done … delegate 😉
I’m watching with interest and learning along the way. When I build mine, I intend to make it more of a fireplace affair with a chimney above the grill itself to carry the smoke away and also to provide natural draft.
When I was a boy, not long after beef had been invented, my folks always took us to a hamburger place that had a large indoor grill, built a lot like a home fireplace, except the opening was at grill top level … how the sparks and occasional shots of flame going up the stack fascinated us kids … the burgers were excellent but the “sizzle’ and the “show” of how they were cooked made them the best, to us and the thousands of other customers the place had, anyway.
Hi Dave – We had a hood and chimney above our grill at one point, but found it to be ineffective, so we removed it.
MindanaoBob: From my searching of the site, I believe all the images relating to your “Deluxe BBQ Grill” have been disabled. One thing I’d like to build when we move to Camotes is an outdoor grill. How can I see what you’ve done? Are those plans now a “pay-for” item? Thanks, JimBoy.
Ha ha, no there is no charge for pictures of the grill. Last I checked the images were working fine, but I am not in the office now to check what is going on, I will have a look when I am able.
I am finding lots of pictures of the MindanaoBob grill. Check here and here.
Hi Dave;
I also had considered a hood, and nixed the idea as the grill is out in the open. You forgot to mention the smell of those burgers cooking. That to me is the best part of BBQing is the smell and anticipation of the taste.
Nice start Paul! You guys are way ahead as I haven’t gotten anything done about getting a grill built. Hey, I was looking at your pics and at Romacris’s shop and oh no–look behind him at the giant spoon and fork set hanging up for sale! Don’t let Mayang see those! lol
Queenibee;
When I was posting the picture I saw the “Folk & Spoon”, and started laughing. I made a mental bet that you would find it also. Get busy on your grill, BBQ season is only 365 days long.
Hi Paul – Love the additional “nautical flair” you’re adding to the grill.
Now, from one old goat to another, perhaps a little more improvisation may be worth a thought or three. When the novelty of standing watch as the helmsman wears thin, and duty becomes drudgery (especially when SMB liberty is calling), some form of “propulsion” may be called for.
Since you need a counterweight at the end of the stainless steel rod, perhaps it could include a pulley for an “auxiliary” – an “iron jib” as they call it in sailing circles. The pulley could be belt driven from a simple electric motor with reduction gear system on those days when all helm-qualified personnel are in sick bay. The motor speed could be regulated as well, with an “annunciator” next to the helm being available to “ring up” turns.
Of course, the “annunciator” would be used to keep the juice from the motor during manual navigation periods. The drag is would transmit to the wheel via all in between would serve to dampen the desire of young, energetic helmsmen from coming about too quickly.
Just a thought! 😆
Hi Paul;
And a good thought it is. But like Bob’s, my grill was also planned to be brownout proof. My counterweight is a length of chain running down to an anchor.
If any helmsman tries to add extra turns to the wheel, he’ll (or she’ll) be relived and sent to the crow’s nest on lookout duty. (The water tank)
Do you know where I could get my hands on a binical, for my compass? A lee helm would be nice also. I’ll sit in the Captain’s chair and shout “All ahead slow; making ten turns, and bring me a cold SMB.”
Hi Paul – Looking good. Can’t wait to see Part II. Similar to Paul K. idea, a pillow block bearing at the end of your s/s rod should hold it in place and turning smooth. Run the rod thru the bearing a few inches, attached a small sprocket for your chain and a small variable speed motor and voila a motorized BBQ grill. A ship’s bell would be nice. 4 – 6 bells and BBQ is ready to serve. Yummy.
Jun;
Part two is on the way. Now to your comment… Jun, I put my finger into the socket, and it hurts. I flip the switch and the light comes on. Now I’ve just summed up all that I know about electrical mechanics. When I saw the steering wheel on Bob’s grill, the light lit above my head, and I shouted “Eureka!” That’s the plan for me, but thank you for your thoughts and comment.
Oh sure! Mechanize it so it becomes a problem for the engineering department! After all, we wouldn’t want anyone in the wheelhouse to break a sweat!
Rovineye;
Spoken like a true Snipe! Check in your “Gold Locker” I know you’re hiding parts there. (lol)
There’s a thought – a little coal-fired boiler to produce steam for the turbines to make turns. You’ll need a black gang for that firebox! Wonder if it couldn’t do double duty as an auxiliary bbq?
Talk about brownout proof! 😆
Paul;
When Retired BT Bruce gets here I’ll look into that outstanding idea. The trouble is coal is hard to find so we’d have to go with NSFO (Navy Standard Fuel Oil/ Black Oil), and they stopped using that in the early 70’s. The first tanker I was on was USS Sabine AO-25, and I’m kicking myself for not saving some of that fuel.
Paul you are the great innovator. The succulent odors will bring tears to hungry eyes. I think that an essential part of bbq’d burgers is mustard, which in my neck of the woods draws only blank stares of wonderment. No mustard in Butuan city unless its imported, then it is scarce.
Hello Roberto;
If one wants to be ejected from Fenway Park in Boston, all you must do is request ketchup on your Hot Dog, or Mustard on your Hamburger. That’s a big No-No in Boston.
Myself I also like mustard on a Hamburg (Just not during a Red Sox game) here on Subic Freeport, mustard is plentiful, even French’s or Grey Pupon (spell check was no help there) and local brands. No member of my family here in the Philippines will eat mustard, so it’s all mine!
Hi Roberto – We have plenty of mustard available on store shelves in Davao, so if you are ever in our area, stock up! Yeah, it’s all imported, but readily available.
Hi Bob;
I’ve seen mustard everywhere I’ve been in the Philippines, it’s just that not many Pinoy’s like it that much.
I bring my own mustard into Jollibee. Their hotdogs aren’t half bad if you get ’em plain then throw a little mustard on ’em – now if they had chopped onions…
Gary;
I keep a Pepper Mill in the car, as I can’t stand the white pepper that’s served in every restaurant here. Guess how many times other dinners have asked to borrow it, and the restraints don’t take the clue. Bringing mustard not necessary, as the only place that serves a Corned Beef and Cabbage Dinner, has its own mustard, and I won’t eat the hot dogs with red dye number five.
The pepper mill is a good idea.
I hear ya on the red dye – but if you find yourself in a JB, don’t be afraid to order a PLAIN hotdog, they really aren’t half bad (and ain’t bright red 😎
Okay Gary;
I’ll give it a try, with my own mustard/onions! Damn the red dye #5!!!
I just don’t know if I can put my mouth around one of those red hot dogs! Luckily, we have a European deli here who sells “regular” hot dogs. My kids can’t imagine eating a hot dog that is not red, though! 😆
Bob;
We both must be eating the same type of hot dogs, my girls still like the red ones, my wife is with me on the good ones.
That’s true, Paul!
Bob;
I shutter when I see my wife’s family smear mayonnaise on hot dogs, as I serve the imported German type. But its what they like, so who am I to question…
Paul, I visited Fenway Park back in the 80’s. I didn’t realize I could get ejected for poor condiment conduct. What is the appropriate topping? Never know, I might visit again someday (lol).
I have to say, it is hard to write funny, but you are a natural. I have to remind myself that if I take a sip to be sure to swallow before I read your next sentence. Can’t wait for Part II.
Gary;
Mustard/onions on hot dogs and any form of sausage, Ketchup is for hamburgers and or fries. Fries are also served with malt vinegar if requested.
I drive my friends crazy when we’re out on the town, as I do talk the same as I write. The downside was during my time in the Navy; sometimes I was just a tad too quick to answer the officers. Just a trip to see the Captain, was all that ever happened.
Hey Paul,
I like what I see so far…Very impressive. Any plans to put tile on the wall?
I was in a hot dog shop at the manila mall once…walked out when thy told me they had no mustard.
Hudson;
Go to Lip Photo Galley and under some guy named Paul Thompson, you’ll find pictures of the completed grill. (Yes tile included)
Buddy, as I said to Gary, never eat a hot dog laced with red dye number 5, although I think they’re safe in spaghetti?
Your a good writer dude
Lenny;
Thank you much for that! Now if my spell check was working just a wee bit better…
Hi Bob: Thanks for the info, my next trip to Davao i will put French’s on my want list.
Roberto;
If Bob can deliver chicken, thru his web site, ask him about mustard! You’re welcome Bob! At Least I hope you’re thanking me?
Is there a cover for the grill? I love to sweat a pork roast stuffed with garlic for hours. Just add a wee bit of basting sauce now & then…….i2f
Hi Imagine;
I don’t understand what you mean by a cover? But your pork sounds good tasting to me.
Hey Bob!
What in the hell is THAT contraption? looks like an outdoor FIREPLACE, Not a BBQ,LOL!
Want a BBQ?, get a 55 gallon drum, cut it in half, put hinges on one side, weld some re-bar legs on it and make a re’bar grill for it. I’ll loan you my brother in law from Lapu-Lapu (he’s a welder) and he’ll make you a REAL BBQ where you can actually get a whole Lechon on it instead of having to cut it in half, ha, ha, ha!
Seriously, I enjoy your and the other folk’s writings, keep it up!
P.S.
If you guys can’t find yellow mustard over there, make your own!!!! very easy, google the ingredients!
P.P.S.
Don’t ANY of YOU know how to cook? I’m the owner of a sausage and hot dog company, I make my own and NO!!! they are not red except for my Cajun Dogs. Looks like I’ll have my job cut out for me when I move over there, will have a nice little business! lol!