The Grillery

If I was the marketing director of the company who manufactures The Grillery, I would make the tag line: “who in their right mind wouldn’t want a grill like this?”

Check it out. Stainless steel construction, made in the USA, cooking grates that you raise or lower to adjust the grill temperature (how fun is that!), a large fire box designed to burn wood, an accessible and easy to clean firebox, and a grate system that collects the drippings for easy basting. Other features include a rotisserie set up that really creates a very authentic “cooking over an open fire experience”. Santa Maria barbecue anyone?

To good to be true? Of course no grill is perfect. The lack of a hood prevents the traditional “low-n-slow” cooking style that really infuses barbecue with a smoky flavor. Grilling with wood is terrific, but it is not as easy (or convenient) as charcoal or lump charcoal. Wood requires a longer lead time to prepare the red hot coals needed to be grilled with. And the price….well, having been in the grill business, the old axiom “you get what you pay for” fits this product to a “T”. (in other words, you want quality manufacturing, stainless steel, made in the U.S.A….be prepared to pay for it)

As a disclaimer, I have not cooked on The Grillery – but I have been aware of it for many years. I have grilled on many other similar grills and was in the industry for many years. I know grills…I know quality…I know the utility of great grilling. You can trust me on this,,,,to paraphrase the great Willie Nelson, “if you got the money honey, I got the grill!”.

(one other thing , and I think this speaks volumes about a business, I was on the Grillery’s website, and I sent the company a question about adding a hood to their grills, and within two hours, I had an answer back from a real person! When is the last time that has happenned to you? And by the way, the answer to my question is that the team at The Grillery is open to any ideas!!)

Grilladelics Most Wanted!

All right….

January and February are difficult months for grill and BBQ enthusiasts in Michigan (and the Midwest). Not impossible, but difficult.

Here is what I am interested in these bleak months, to help prepare for the open fires of spring.

1. A recipe for a good BBQ sauce. Sweet, spicy and thick. I don’t want molasses sweet. Either honey or fruit sweet. Spicy should be a kick, about 2-3 seconds after the sweet. Thick and gooey. I do like the thin, peppery sauces of Texas, but in Michigan….sweet is the trick. A little bite sets you apart from the masses.

2. A good, simple mop for pork butts. Salt and vinegar focused. I don’t like complicated recipes. Taste buds need that salt and vinegar fix.  Salty with a kick (followed by the sweet and spicy sauce).

3. A great cole slaw recipe. Not Gordon Foods or Sam’s Clubs bulk, corporate “slaw”, but a real earthy, simply, slaw. I am looking for rough cut veggies with almost an asian-style taste….Miracle Whip need not apply.  Please. Cole slaw compliments BBQ more than anything else.

That is my wish list. I am comfortable with my brisket (rub and technique), and my chicken (technique and sauce). I think I can improve ribs and pulled pok with a better sauce. The cole slaw is for the side.

Let me know….being grilladelic is about making the world a better place. One neighborhood BBQ party at a time!

Gobble Gobble! Turkey on the Grill

Here is the lowdown on turkey on the grill. You have several options for both seasonings and techniques. I’d be lying if I would say all are good, but generally speaking, an “average” turkey on the grill, is better than one from the oven (at least it is more fun!)

You can basically forget the traditional stuffing going the grill route.  Still make it, but do it inside.

Here are a few thoughts about the process:

Seasoning choices range from brining (wet and dry) to injecting to dry rubs. Brining does add extra flavor and prevents the meat from drying out, but sometimes I detect a hammy flavor with brines. A great site for brine recipes is http://www.cookshack.com/ .

In a nutshell a wet brine is salt, sugar and water. I always use a ratio of 1 C salt, 1 C sugar and 1 gallon of water. You can be very creative with this…and substitute various sugars (honey, syrup, molasses, etc.) Plus add herbs and other seasonings. A dry brine I like is 1 C salt, 1 C brown sugar and about 2 T of rosemary. I rub the turkey inside and out, let stand overnight and then rinse before grilling.

For injecting, you can use melted butter (w/garlic, lemon, etc.) or buy a commerical injectable. I really like Louisiana Fish Fry- Cajun Butter .http://www.louisianafishfry.com/ Not spicy. Flavorful. Inject about 8 oz. per bird.

A basic seasoning technique I like is to coat the bird with butter and then rub it in. Great rubs are easily found on the web with a modicum of searching. Match your tastebuds with the main ingredients.

A few ideas on “how”to do your bird.

Rotisserie. This is easy and fun. The Weber kettle rotisserie is one of life’s best secrets. Bank the coals on both sides, place a drip pan between the two sides of coals, thread the bird with the rotisserie, balance and then walk away. There is no sound in the world like the hum of a rotisserie. It has the qualities of  Tibetan Monks chanting…lulling you into a better place. And what makes it better than monks chanting, is that you have a great meal and terrific leftovers.

You need a deep grill for this technique; On the Throne, but it can be done. Like “beer can chicken”, you basically take a small bird (10-12 pounds) and then insert a Foster’s Beer can into the cavity, and place the bird back on the grill, feet down.

Other than that, you can always deep fry the bird (quick, tasty and theatrical) . But I have seen garages full of left over oil. Clean up is a drag too.

Great sites I recommend for turkey advice:

Weber

Big Green Egg

Just search the recipe area and forums. Enjoy.

(Please post any comments with your Thanksgiving experiences)