CGS Meat Stick?

AprèsSki

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.

DainW

I have one of these and use it for al pastor and shawarma. Has been a good tool to have for sure. 

MasterC

DIY, bamboo skewer 

caliking

Nice! 
I'm a fan of verticalized (yes, I made that up) grilling/roasting. Protein is "self-basted" in a sense.

Photo Egg

Looks fantastic.
Does the large piece of onion on the bottom allow the lower meat to properly cook?

loco_engr

https://youtu.be/PNuPajn_ezg