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Author Topic: For the Discriminating Griller...  (Read 1750 times)
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Mike Clifford
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« on: August 27, 2006, 04:25:24 PM »


Chef’n Hot Rod Mop Brush
With five rings of ridged silicone to maximize surface area, this heat-resistant brush smears more sauce than most. Bonus: a built-in bottle opener. $15
http://chefn.com/


Duncan’s Bar-B-Que Grill-N Grips Mitt
These mitts can withstand up to 500°F. And because bacteria-laden juices can’t permeate the chemical coating, you can throw on your raw meat, give the glove a rinse, and safely grab your cooked meal right off the burner. $15–$25
http://kitchengrips.com/


Maverick Solar Grill Light
A few days of sun, and this four-LED lamp gives you four continuous hours of light—more than battery-only models. $70
http://maverickhousewares.com/


Coleman Heat ’N Serve Slow Cooker
The first propane-powered slow cooker has fins inside to protect the flame from the wind, so you can do a roast, chili or fondue on the deck. $72
http://coleman.com/


Lite Cylinder Co. Propane Tank
This see-through tank shows you if you’re bone-dry before you buy the night’s meat. It’s made from a resin-and-fiberglass composite that’s a third the weight of steel and won’t corrode. $85–$95
http://litecylinder.com/


...and finally, a grill you can use your new toys on:


TEC Sterling G 4000 FR Ifrared Grill
It sounds like heresy, but many steakhouse chefs prefer infrared grills to charcoal. IR grills sear faster—sealing in juice—and more evenly because they emit radiant heat through a slab of ceramic or glass instead of scattered charcoal chunks. TEC’s latest [flagship model shown here] is the most fuel-efficient grill around, thanks to a redesigned gas burner that sits closer to the radiating glass panel for temps up to 1,700°F and no charring flare-ups. $6,610
http://tecinfrared.com/
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Al Mudhill
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« Reply #1 on: August 28, 2006, 04:47:53 AM »

Gibsons Steakhouse (Rosemont) uses infrared grills that cook @ the Industrial-strength of 1800º
Absolutely the finest piece of moo-flesh I've ever tasted, well-done on the outside pink/warm on the inside.
If I had big-bucks to toss around on frivolous blingage, Infrared is the way I'd go for sure!
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As nightfall does not come at once, neither does oppression.
In both instances, there's a twilight where everything remains
seemingly unchanged, and it is in such twilight that we
must be aware of change in the air, however slight,
lest we become unwitting victims of the darkness.
MsSparkie
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« Reply #2 on: August 28, 2006, 04:44:49 PM »

Sounds great, but pink is overcooked.  Needs to be red, raw and bloody...cut off the horns and tail and eat it!
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Mike Clifford
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« Reply #3 on: August 28, 2006, 04:49:49 PM »

Quote from: "MsSparkie"
.cut off the horns and tail and eat it!

LOL2

Oh yeah-knowing Al, I'm only guessing that he's speaking of steak here.
:S
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Al Mudhill
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« Reply #4 on: August 29, 2006, 01:57:37 AM »

Quote
well-done on the outside pink/warm on the inside.



Quote
Sounds great, but pink is overcooked. Needs to be red, raw and bloody


Love it that way but cant get my grill hot enough to burn the outside without getting it pink inside...unless I start with a hard-frozen steak, and who wants it freeze a really good steakHuh?
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As nightfall does not come at once, neither does oppression.
In both instances, there's a twilight where everything remains
seemingly unchanged, and it is in such twilight that we
must be aware of change in the air, however slight,
lest we become unwitting victims of the darkness.
MsSparkie
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« Reply #5 on: August 29, 2006, 05:05:41 AM »

I know what you mean.  Maybe we need a flame thrower.  hehe....
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