Cheap Grills, What Should You Buy?

I was contacted by Ryan Abeling at www.cheapism.com regarding an article he wrote calling it the  Cheap Grills Buying Guide.  I have to say, I agree with the fact that where you shop is going to limit your selection, especially if your shopping at the big box stores. If you have a specialty grill store in your area, check them out, they may have a low cost option as well, and they will usually be more knowledgeable, and help make sure your getting what is right for you..

Now, lets get back to the article, and here are some of my opinions.

Gas Grills – Gas grills are the most popular grill owned, for various reasons, bottom line, they are easier to learn and to use.  One other point I want to bring out is, if you were used to having a grill, that had ample space between the actual burners, and the grate, with a layer of lava rocks in between, this is not the typical design anymore. The newer designs, use a deflector plate, just above the burner, and that is it. Unfortunately this newer design is more prone to fires! It is real important to keep your grill clean.

We want the best of the cheapest, and Ryan’s pick here was pretty much value based on cooking area,  BTU’s, and cost, and he picked the Char-Griller 3001. This is a pretty solid choice for this price range. However, CharBroil does have a couple in this price range that are pretty good performers as well, in case you do not see this in your Big Box Store.  If you intend on using this grill often,  I think you really need to  reconsider your price range (if you can).
I live in Florida, and I cook on my grill all year long, so longevity is a real issue for me, and if it is for you, you need to attempt to get into the $400 range and above and consider a Weber. Weber’s entry level Spirit line, is solid and the Weber E-210 is a great little Grill starting right at $400.

Charcoal Grills - Charcoal grills are a different animal entirely, here is where many get their first taste of fire control, a real outdoor flavor, and real satisfaction if, you have the time to do it! If your willing to take the time to get your fire going (the best method is using a charcoal chimney, and not lighter fluid), use either a hardwood briquet or lump charcoal. There is no doubt THIS IS the better way to grill food.

Back to the article, and my opinion..  Ryan’s pick here was the Char-Griller 2123, now I am not real sure I agree with that particular model. I really don’t want to appear that I don’t like Char-Griller because I do, they are very popular on this site,  but not necessarily as a grill.  Their popularity here is mostly as a low cost offset firebox smoker (with optional side firebox, and with some mods given in a tutorial on this site). But I know Char-Griller does work as a real solid charcoal grill as well.

My personal choice here though, is the Original Weber Kettle, you can still buy an 18.5″ Kettle for around $69 and a 22″ kettle for around $88 (you may have to look harder for these, but they are available on Amazon). I have had my Weber Kettle for about 16 years, and it still works just as well, and almost looks as good today as it did the day I bought it, and I have never even considered replacing it. Now I believe Ryan did mention the One Touch Gold, which gives an easier way to handle ash, but it is more expensive.

Whatever grill you decide on, please make sure you keep it clean, and it will be much easier to stay safe!

Happy Memorial Day

As smokers and grills literally get the cobwebs cleaned out, and with others, it seems to becoming a weekend ritual, except there is an extra day. There are a few things we need to keep in mind, first what this holiday is all about.

Let’s take some time think about those who gave their life so we can enjoy a weekend like this.

Next, let’s talk about grill/smoker safety, there will be literally thousands of out of control, on fire grills/smokers today, mainly because they are not kept clean.

A great idea is to line the bottom of the smoker with aluminum foil, and after each cook, just remove and throw away. Those using a gas grill, and using ceramic briquets, if you use that grill frequently it is a great idea to change those out every couple of months, for those not so frequently once or twice a year.

Most of all, enjoy the time off, enjoy the day..

The Salmon was King

The Seafood class was a big success, but there was no question that the hit of the evening was the Salmon.

Seafood Class Tonight at All Grills and More

Seafood Class tonight at All Grills and More in Oviedo, FL.

We will be featuring, Grilled Soft Shell Blue Crab with some real nice Tarter Sauce made with a sweet Jalapeno Relish.

Fresh Salmon cooked a-la HomeBBQ.com style on a plank, a Zuchini Medley, along with grilled corn on the cob.

I believe as of this minute, there a couple of Seats left, class starts at 7:00pm!

All Grills and More
71 Geneva Drive Oviedo,, FL 32765 - (407) 366-7301

It’s Super Bowl Sunday, and it’s Time To Cook!

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Kick-off is in a few hours, and I have been busy getting things ready.

My guests will not be here for a few hours but on todays menu will be as follows;

St Louis Spares, and there is only one way to cook those, and tht is with HomeBBQ.com World Famous Rib Rub! They are already on the cooker. Next we will be cooing wings, brine is ready to go, and we will be making them with 3 different rubs today. For the sides, its Baked beans, and potatoes, both our cooking class classic recipes.

Clara is getting in the act as well, she is cooking her classic Bannana Cake, and there are many who have tasted that and know what that is all about.  I know we can’t be the only one cooking today

I actually don’t really care who wins, since the Dolphins didn’t even make the playoffs, so I want to say good luck to both the colts and the Saints, may the best team win!

What is Happening with HomeBBQ.com

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February 5th, 2001 is when HomeBBQ.com was officially launched. This website is 9 years old today, although this is not the original version of HomeBBQ.com. Over the years, this website has gone through many changes, has seen more than 3,000,000 unique visitors, and more than 8000 members. Our goal has always been to help those that want to learn how to barbecue, and I think we have done that. I want to thank those that have helped me through the years.

I also want to update everyone on what has been going on with us. Over the last couple of months, I have been getting several emails and phone calls inquiring about my health, and why we have not been seen at competitions. As many know we did spend some time in the hospital in early December, all is well now and I want to thank the FBA for their get well wishes, and many of you who contacted me personally. Most of what put me in the hospital was due to stress, so we rectified that, I hope.

Which leads us to why  we have not been seen competing in several months.  We have been competing for many years now, competing in as many as 36 competitions a year, we needed a break! We are taking a brief hiatus, and expect to be back out competing again later this year, or early next year. What we are focused on right now is getting HomeBBQ.com product distributed, so if there is somewhere that you think should be carrying our product, then please help us get connected.

We have also launched another new business, many of you know that I have been working in the IT world for several years, and many of those years has been spent on web design and application development. Our new business is called Bevington IT Services, and the website is www.bevington.biz . We handle just about anything in IT, with a focus on Web Site Design. So if anyone has a need there please visit our website and give us a call, we will be happy to help you.

Almost the entire year last year we were giving 2 backyard classes per month at All Grills and More in Oviedo, FL, we are still doing this this, you can see our class schedule under events.

December Brisket Cook

I cooked two briskets on December 13th. Right now I’m in Tennessee for the holidays and having some bbq withdrawal. As I sit here in 30 degree weather with spitting snow, I know there a lot of other folks in the same boat.

I use Certified Angus Brisket weighing about 13 pounds and a cooker temperature ranging from 200 – 250 degrees. I start them cooking fat side up and flip them to fat side down after 3 hours. I wrap the brisket in aluminum foil after it reaches 165 degrees internal temperature, or after 5 hours (whichever comes first). I cook my brisket to 198 degrees and let it rest in an Igloo cooler for at least 1 hour prior to slicing and serving.

It’s Time for the Holiday’s

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Once again it’s here, and I am talking about the Holiday’s.

Thanksgiving is this week, and many of us are still trying to nail down the menu for the big day. For most of us, the main attraction is Turkey, but where the decision comes in is how to cook that Turkey. Turkey cooked on a smoker with a little apple wood is my favorite, and will definitely be our preferred method for this year, especially since we have been on a diet for the last 5 months. But, we are planning to do a second Turkey also, and this one will be fried.

On an earlier article I did a write up on a Turkey fryer from Butterball, and that is what we will use, that piece of equipment is a no-brainer as far as I am concerned. But for this roughing it with the big pot over a gas flame, be very careful, here are a few things to keep your eye on;

1. The temperature, using a long deep fryer thermometer, you need to monitor the temp, and 350 would be the desired temp for the Turkey fryer.

2. Try to use 100% Peanut Oil, it has a high burn point, and imparts a lighter flavor than many other vegetable oils, and it’s not bad for you.

3. When you lowering the Turkey into the fryer, a good thing to do is turn the gas flame way down, or off until the Turkey is submerged, then turn the flame back up.

4. Make sure not to over fill the fryer with oil.

5. Last but not least, you will want to let the Turkey rest for about 10- 15 minutes when you take it out of the fryer before you carve it.

Here is a basic recipe below, including the injection.

Deep Fried Turkey

1 – 10 to 12 pound turkey

olive oil

Peanut Oil (for Fryer)

Injection

(mix with wire whisk until ingredients are dissolved)

1/4 cup olive oil

1/4 cup water

2 tablespoons Worcestershire sauce

1 tablespoon salt

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground bay leaf

1 teaspoon ground thyme

1 teaspoon ground sage

1 teaspoon finely ground black pepper

Seasoning

1 – tbls – salt

1 – tbls – pepper

(We use HomeBBQ.com Black Jack Rub)

Clean turkey and remove all giblets from cavity.

Inject Turkey

Oil outside of turkey with olive oil

Season outside, inside cavity of turkey with desired seasoning.

Heat oil to desired temp (350 degrees)

Cook uncovered for (3 to 4 minutes per pound) until the breast reaches 160 –165

And thigh reaches 175 to 180.

Let stand for a minimum of 10 to 15 minutes, carve and serve…

Butterball Turkey Fryer By Masterbuilt

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As the Holidays are literally around the corner, we are all faced with the holiday meals that need to be prepared. For most of us, its Turkey, and just in time for the holidays, Butterball and Masterbuilt have put out an electric Turkey fryer, that can actually be used indoors.

As many know, twice a month we teach cooking classes at All Grills and More in Oviedo, FL, and at this last one, we focused on cooking Turkey. As part of this class we deep fried a Turkey, and it gave us an opportunity to give this machine a try. First, I have to say its 100 times more attractive than a big pot on a gas burner. Second, you fill it to the line with oil, turn it on, and it gets to the right temperature on its own, no monitoring the temp with a candy thermometer. Third, it has a lid, this makes it a whole lot safer than the common alternative. These 3 reasons alone make it highly worth the price, and along with the other 3 reasons, you put your Turkey in basket, lower into the fryer (carefully), and set the timer.. That is it, come back (after the Turkey has cooked at 3.5 to 4 minutes per pound) and you have a dynamite fried Turkey.

Just to let you know what we used, was a 13lb Turkey, 10 to 12lb would be best in this machine, even though it says it can handle up to 14lbs. The breast on ours was slightly above the oil (submerged). We also used Peanut Oil, which is the most popular deep frying oil mainly because of its high burn point, which makes it much safer than many. But, there are also many other reasons as well, it imparts a lighter, pleasant flavor to foods, and it is healthier than most. Don’t get me wrong, eating fried foods is not good for you, but you can at least use a healthy oil, and Peanut Oil fits that bill.

If you normally fry Turkey’s, or are thinking about it, you need the Butterball Turkey Fryer By Masterbuilt. Especially for the price, you will be happy you did. Rating (5 out of 5 stars)
(Just click the link below, to purchase at Amazon.com)

Masterbuilt 20010109 Butterball Professional Series Indoor Electric Turkey Fryer

From The Cooking Class – Happy July 4th!

Happy July 4th everyone!

We know you will be cooking out today, and wanted to throw in a very nice, easy, potato recipe. We have made several variations of this in our cooking class, and today we will give you the works.

There are 2 very important ingredients, first the potatoes. It’s very important to choose a creamer variety, either a gold (Yukon Gold), or Red (Creamer Red) variety of potatoes. Why? the creamer potato is harvested young, and yields a very tender, moisture rich, almost buttery flavor and texture. The second very important ingredient is the onions. The best onion for this recipe is the sweet onion, preferably the Vidalia. Why? The Vidalia is grown in a specific region in Georgia, and in my opinion, even though there are look alikes, the Vidalia is king.

Cheesy Grilled Potatoes
6 to 8 Potatoes (Yukon Gold preferably) (Sliced)
2 – sweet Onions (Chopped)
1 – Bell Peppers (chopped)
1 -stick butter
6 to 8 slices – pre-cooked bacon
2 cups – Shredded cheddar cheese (or Jack and Colby combo)
Garlic Lovers Seasoning (or you can use Salt, Pepper, Granulated Garlic)
Extra Virgin Olive Oil

Combine sliced potatoes, chopped onions, and chopped bell peppers in aluminum foil.
Break bacon into pieces and combine with potatoes.
Drizzle olive oil over potatoes liberally
Place slices of butter evenly across top of mixture
Season liberally with HomeBBQ.com Garlic Lovers Seasoning cook over low heat for 25 to 30 minutes (or until potatoes are soft).
Immediately after Removing from grill, top with shredded cheese, and serve.
Enjoy!

Happy July 4th!

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