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CGS Meat Stick?

I haven't seen any discussion on here about cooks done on one of Ceramic Grill Store's Meat Sticks.

I picked up a base and a short and long stick a few weeks ago while outfitting my new Joe Jr. and have now made cooks on both.

The first cook was a leg of lamb which I sliced into slabs, marinated overnight and then reassembled on the long stick before roasting on my XL Big Green Egg. Served with mixed veggies and pitas, guests loved it.

Yesterday I marinated 5 chicken thighs in a yogurt and spice mix before stacking on the short stick and roasting on the Joe Jr. Once again, delicious severed with salads and pitas. 

So far I would call it a great purchase and I look forward to using it often.

Color is off a bit on this, it was done to about 165 F before pulling off the grill. Crispy edges and tender centers.
Firing up the XL BGE in Salt Lake City


  • DainWDainW Posts: 128
    I have one of these and use it for al pastor and shawarma. Has been a good tool to have for sure. 
  • MasterCMasterC Posts: 455
    DIY, bamboo skewer 

    Fort Wayne Indiana 
  • calikingcaliking Posts: 15,202
    I'm a fan of verticalized (yes, I made that up) grilling/roasting. Protein is "self-basted" in a sense.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Photo EggPhoto Egg Posts: 10,779
    Looks fantastic.
    Does the large piece of onion on the bottom allow the lower meat to properly cook?
    Thank you,

    Galveston Texas
  • loco_engrloco_engr Posts: 4,667

    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'

    Bob Hope:

    When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap

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