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CHANGON

The BadAss Simian FireGod

The Name:

 

Chango: Ape. (Okay, monkey)

Chango: God of Fire, War, Male Passion and Virility.

Chingon: Badass

 

Mezclarlos como in San Antonio, TX., and you get Changon. The BBQ God. When he says "Carbon, Cabron", Obey.

 

However, he could just be reading his shopping list for grilling a goat. 

Our Goal:

 

To share the art of outdoor cooking, but make it a damn sight easier.

 

San Antonio is a laid back kind of town. We love to gather and share food, laughter and good times. With food and laughter comes great responsibility: Don't screw up the 'Que. 

 

The G'rillaQue turns what is already a fantastic outdoor cooker - the Weber Kettle - into something fabulous. A wildly versitile and very reliable method for feeding and pleasing your friends.

OWNER'S REVIEWS

 

“With the G'rillaQue, you can make competition grade BBQ in a $100 kettle. Unbelievable." J.F. HOUSTON

“Fajitas require high heat. But they also require grilled peppers and onions. The G'rillaQue is the only way I've seen to get high temperatures and have room for all the rest.” C.Z. SATX

“I'm Lebanese. Kabobs all the way. Nothing touches the G'rillaQue for creating a high temps for searing and a cool zone for resting inside my Weber." N.J. SATX

Seeing this thing in action is unbelievable. It's the real man's version of "set it, and forget it." I put on a brisket at a recent competition, and while everyone was changing wood throughout the night, I slept like a baby. Woke up, added a little water, then went back to sleep. Come judging, my bark was crisp, my smoke ring perfect, and my meat was superb. Unlike anything I've ever used before!  Nick J

"First thing I tried was the spatchcock chicken. I followed the steps on the recipe page, came out perfectly. My wife raved about it. It was almost too easy." Ben S. SATX

"I wanted to use low and slow for salmon. The G'rillaQue kept the perfect temperature for 5 hours. I really didn't have to do a thing, except wait. The salmon was delicious." Scott D. SATX

"I saw the lamb shoulder video and knew that I had to give it a go. Growing up on a farm, we ate lamb a lot, but I hadn't BBQ'd it before. This was a whole new thing, it was easy and tasted marvellous." Luke D. London, England. 

"The ordering process was simple. the delivery very fast, and the price was right.  The build quality is exceptional - I work with commercial kitchens, and this is commercial kitchen grade work. 18 guage stainless steel, expertly folded and welded. The first thing I tried was the 'walkabout' ribs. Without doubt, the best ribs I've made.  The temperature was 'rock stable' as is promised for the entire cook. The smoke ring was perfect, they fell off the bone." Andy R.

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