Grill Chef Barbecue, Black

Product Information

THIS IS A LOAN SOLICITATION ONLY. CONSUMERS UNIFIED, LLC IS NOT A LENDER. INFORMATION RECEIVED WILL BE SHARED WITH ONE OR MORE THIRD PARTIES IN CONNECTION WITH YOUR LOAN INQUIRY. THE LENDER MAY NOT BE SUBJECT TO ALL VERMONT LENDING LAWS. THE LENDER MAY BE SUBJECT TO FEDERAL LENDING LAWS. For the grill master who wants to impress, a grill press is the best way to get those perfect grill marks on all your meat. Understanding the role of collagen in your meat is crucial to understanding barbecue. Muscles that generally do very little work have less connective tissue and collagen, and are therefore more tender: these are the prime cuts. Cheaper cuts usually have more connective tissue and collagen, so tend to be tougher. Full-size grills can be as large as 1,200 square inches, which is enough to grill almost 60 4-inch burgers and leave a half-inch of space between them while they cook. These huge grills are ideal for people who regularly entertain large groups and have the outdoor space to fit a full-size grill.

Perfect for the outdoor chef, built-in grills can be customized to fit into a fully functioning outdoor kitchen. Gas grills are an optimal base for your built-in grill. Once you find your perfect grill, you can customize it by adding a countertop, shelves and even a dishwasher. If you know what you’re doing, creating a space for a built-in grill can be a do-it-yourself project, but it should be left to the professionals if you aren’t very handy and/or your grill will be close to a building. Electric grills are the only style available in a convenient tabletop size, which makes them great for small spaces, including apartments, condos and small houses. Single people, couples and small families will find these convenient, especially in the summer — they can cook a full meal without heating up the entire house. Avoid charcoal that smells in any way of petrol – it will probably have been made using accelerator fluid, which will taint your food. Steer clear of compressed briquettes, too: they’re made by mixing charcoal dust with glue and often burn way too hot. PrepAn overcrowded grill is a no-no, because it stops oxygen reaching the charcoal. Photograph: Julian Hawkins/Rex Features Now we’re cooking Steven Raichlen hosts the popular TV shows Steven Raichlen’s Project Fire and Project Smoke, Primal Grill, and Barbecue University on American Public Television. His new show, Steven Raichlen’s Planet Barbecue®--focused on global grilling—launched on Memorial Day, 2023. Raichlen also stars in several French-language TV shows, including Le Maître du Grill and Les Incontournables du BBQ. His Italian TV show, Steven Raichlen Grills Italy, airs on Gambero Rosso. An award-winning journalist, Raichlen writes regularly for The New York Times. His work has appeared in The Wall Street Journal, Esquire, GQ, and all the major food magazines. In 2015, he was inducted into the KCBS Barbecue Hall of Fame. For tougher cuts, try pushing the coals to one side and putting on a lid with the vents open, to let air pass through (if your barbecue doesn’t have a lid, improvise with something else made of metal). This is known as indirect grilling or roasting, and causes hot air to flow evenly around the meat, much as occurs in a convection oven. Indirect cooking also provides a safety net. By using two cooking zones – direct and indirect – you can moderate how your meat cooks: if the grill gets a little out of control, just move the meat to the indirect area until it calms down. The aim is to have two very different temperatures, one at each end of the barbecue. Ideally, the indirect zone will hover about 105-130C, while the direct zone will be about 170-190C. Dirty grilling

The fan is electric, of course, but that doesn’t mean you have to be tied to an outlet—it can also run off of four AA batteries. When we tested using the battery, with the fan set on medium speed, we were able to grill for over 3 hours. The grill features a porcelain-coated, cast-iron cooking grate that helps provide even heat—and we found very easy to clean. Controlling temperature can be learned only through practice. You will soon begin to understand the hot and cool spots, how long it takes for the coals to burn down to the optimum temperature and how long a full load of charcoal lasts. A standard grill size (two to four burners, or 360 square inches) works for most people who use their grill regularly and cook for a group of up to six people. A two-burner grill can comfortably fit nine hamburgers, while a four-burner grill can cook up to 15 at a time.Every home should have a fire extinguisher, especially if you have an outdoor grill. Keep it close by your grill to make it easy to put out any fires before they get out of control. In 2021, Raichlen launched Planet Barbecue®, a line of ready to heat and eat barbecue and grilled foods. He also created the Steven Raichlen Signature lines of grilling accessories and seasonings. His latest venture is a new restaurant concept: the Star Grill by Steven Raichlen for the Windstar cruise line. Raichlen founded Barbecue University®, now held at the Alisal Guest Ranch in Solvang, California, and has lectured on this history of barbecue at institutions as diverse as Harvard, the Library of Congress, and the Smithsonian Institution.

Grills are great for cooking, but they also represent a potential safety hazard if you don’t take the right precautions. The size of the grill you buy should depend on several factors. You want a grill that's small enough to fit in your space comfortably yet large enough to cook enough food to feed you, your family and any guests you anticipate feeding. A grill brush is a must for keeping your grill clean. These range from simple designs to ornate platinum brushes. Kamado cookers are traditional Japanese cooking stoves fueled by wood or charcoal with a ceramic exterior. Their shape allows for all-over cooking without having to turn food at all. Kamado-style grills can maintain heat up to 750 degrees, and they can be used as a pizza oven, a grill or to bake anything that a regular oven could bake. Several brands have their own spin on kamado grills.

With Gourmet Burner Technology (GBT), OUTDOOR CHEF introduced seamless temperature control. This technology makes every BBQ fan’s heart beat faster. Low temperature cooking at 80° for the perfect fillet, low and slow at temperatures between 110° and 130° for juicy pulled pork or 360° C for a crispy pizza. The Gas Safety System (GSS) is another milestone in OUTDOOR CHEF‘s efforts to leave no stone unturned when it comes to safety. Rain, snow or storms – the flame burns! The GSS prevents gas from not being ignited and escaping. You don’t necessarily need many accessories to grill, but they can simplify cooking and enhance your overall experience. The accessories you need vary depending on what’s already included with your grill and how you plan on using it.