It's
in my nature to sell
things that I'm super pleased with, which is why, I suppose, that
even
with a PhD in Astrophysics, and a degree in culinary arts from
the
Culinary Institute of America, I've spent my life in sales and
marketing. So ...
My kids Father's Day gifted me this Char-Broil infrared grill, and
I
was underwhelmed. Boorishly churlish, actually. I was perfectly
happy
with my massive ten year old chunk of stainless steel that often
still
worked, and saw it as a power move by my dear wife to get it off the
deck. Now, I can't get over how this deal does what it does, but Horry
Clap!
It is almost impossible to overcook something. Srsly. I've
forgotten
to check burgers, chicken, etc, and they look burned to a crisp, but
no! The burgers are juicy, chicken too. How you get infrared
without
electricity is still a mystery, but it evidently does.
Also, if you
leave it on for about 10 mins after you finish cooking it cleans
itself. Just brush it off. Nobel prize.
By the bye, last night I placed a baking pan with frozen onion rings on
the upper rack while our meat cooked below. They were uber crispy (best
ever, actually), and no oil! Oh, this too —
it will quickly heat to 700º +, so
pizza is an obvious candidate.
You're welcome.
|
Culinary Institute of America? All this time, we thought it was the other CIA that you'd been associated with!
ReplyDeleteAnn Hedonia & Sam Paku
Well, I was an instructor there.
ReplyDeletefrozen onion rings
ReplyDeleteLOL Chef
I tend to rely on unattended cooking too. So with a crowd to feed, I pick up Sam's Club pork shoulder ($1.88/pound) and toss it into the electric pressure cooker for 2 hours. Plus real onion, seasonings, and other essential chemicals. It is always tender, juicy, and delicious.
Here in FL, I get no respect for this. One BBQer asked, "If you're gonna kill a pig, why would you do that to it?" I think he was being facetious.
Interesting. Fuel? Solar lenses or maybe boring old propane?
ReplyDeleteLt. Col. Gen. Tailgunner dick
Ron in Ohio Sez:
ReplyDeleteThanks Rog! I've been awaiting a personal testimony since I don't really trust those Amazon "reviews". I've been investigating that Char-Broil model - Although I'm still very happy with my 8 yr. old Weber Genesis and my aged heavy steel (Not stamped tin) Brinkmann Smoke 'N Pit Professional Charcoal, offset, Texas style Smoker/Grill from the early 90's and my Smoky Mountain Series Great Outdoors cabinet smoker.
You may wonder why with all of that "deck hardware" at my disposal I would be interested in adding another. It's because of my love affair with another Char-Broil product.
I also have a 6 year old Char-Broil oil less infra-red gas turkey fryer/broiler and it is fantastic! I've often said that its only fault was that it has to be used on the deck and it deprives the house of those wonderful roast turkey aromas (About 2-1/2 hours for a 15#)and duck, and pork roast and...You get the picture - Both my wife and I absolutely love it!
And, speaking of "power moves" - With all of that hardware sitting on our deck and my wife complaining about them. She has put her foot down and said that if I really want a smaller electric smoker (She don't like smoked foods) I'll have to get rid of the big cabinet model. I'm OK with that and figured I can sneak in one of those Char-Broil infra-reds along with a small electric smoker (I'm still investigating which one to buy) and still take-up no more space than the large Smoky Mt. cabinet does.
Thanks again!
welkum
ReplyDeleteI've spent the last three weekends roasting bushels and bushels of Hatch chiles in a propane-fired, electrically-driven tumbler. It's left me less-than-a-fan of propane, although I don't know of an alternative for the job.
ReplyDeletePropane performs fine for boiling a big kettle (e.g. for a shrimp boil), but when firing 5 big jets the tank has to be "romanced" to keep the flames blasting like a 747 and properly blistering those chiles. Half the time I wound up holding the tank upside-down. Maybe Hank Hill knows some tricks I could have used, but I sure don't.
Folks asked "What can you do with 'em?" and I'd reply, "That's kinda like asking Bubba Blue what you can do with shrimp!"
I have one of those char broil models. It is the best thing I have ever invested in.
ReplyDeleteNo flare ups, no burnt to a crisp burgers, cleans itself, etc.
Get one. Now
$99 at home depot, currently.
ReplyDelete