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            Tuesday, August 30, 2016




TECHNO THRILLS                        





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.

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            Infrared-ed Meats Posted by Rodger the Real King of France | 8/30/2016 08:33:00 AM | PERMALINK Back Link (9) | Send This Post | HOME
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Comments:

"The MSM Rule of Inverse Electoral Correlation:
The closer the presidential race gets, the louder the MSM declares that it’s over. And all this comes even as Clinton has had a terrible week—arguably her worst week ever, as the billowing smoke of financial scandal clouds herself and her family."


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Culinary Institute of America? All this time, we thought it was the other CIA that you'd been associated with!

Ann Hedonia & Sam Paku
 
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Well, I was an instructor there.
 
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frozen onion rings

LOL 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.
 
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Interesting. Fuel? Solar lenses or maybe boring old propane?
Lt. Col. Gen. Tailgunner dick
 
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Ron in Ohio Sez:

Thanks 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!
 
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welkum
 
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I'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.

Propane 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!"
 
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I have one of those char broil models. It is the best thing I have ever invested in.

No flare ups, no burnt to a crisp burgers, cleans itself, etc.

Get one. Now


 
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$99 at home depot, currently.
 
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