Barbecue Tricks

BBQ Tips and Tricks

Bill West

GrateTV

Pellet Grill Pellets For the Best Price

Wood pellet grills have become popular because they offer a level of consistency that burning natural logs cannot. Competition cooks love to know that their heat will stay consistent over time and the flavor profile will remain the same week in and week out. The compressed saw dust pellet grill pellets are free from impurities so they burn cleanly and effectively maintaining optimal temperature control.

pellet grill pellets

I wrote an entire book on recipes for Pellet Grill Pellets. It’s called The Ultimate Wood Pellet Grill Smoker Cookbook and the following is my look at pellet grill pellets from the book.

Food-grade wood pellets

I’ve searched high and low for online and local sources of pellet grill pellets looking for the best price. The big issue is that you need to use food grade pellets. I’ve been able to find 100% oak pellets at tempting prices; however there is still no guarantee that impure and potentially toxic wood finishes, varnish, or worse haven’t been mixed into the scrap wood used to make these cheaper versions. That’s the importance of the USDA food grade label.

Many of the grill manufacturers have also gotten into providing their own brand of hardwood pellets. It’s important to note that you do not need to stick with your grill manufacturer’s brand of wood. It’s good to shop around for pricing.

pellet grill pellets best price

More and more often the big box retailers that now feature pellet grills are making pellet grill pellets/fuel available as well. Avoiding shipping costs can help keep your expenses down. Plus, you can occasionally find the best prices locally. The lowest price I’ve found is $16.88 for a 40-pound sack of food grade Pit Boss Competition Blend at Lowes. ((UPDATE- Found same pellet grill pellets on Amazon with free delivery at a close price here ) You can usually find online food grade pellets priced around $20 for a 20-pound bag. Shipping costs will likely make the difference and Amazon Prime free shipping is a smart consideration.  

So when you find a good value it makes sense to store away a surplus. Pellets are food safe but there is no shelf life to worry about. Simply keep them dry and stored away for years. I also recommend transferring to rodent and insect proof containers.

Flavors of Wood

Smoke flavor is an element of a recipe that defies other senses. It’s a flavor that subconsciously connects to a primitive smell of a specific time and place. Like a great song, revisiting a smoke-infused bite can take you back to a special time and place like other senses cannot. Building recipes around hardwood flavors is one of the joys of smoking. Have fun experimenting and exploring.

Single-Flavor Food Grade Wood Pellets Available

Wood Flavor What to cook with it?
Alder Delicate with a hint of sweetness For fish, pork, poultry, light meat game birds & especially great with salmon
Apple Slightly sweet, but dense, fruity smoke flavor Good for beef, poultry, game birds, pork & ham
Cherry Slightly sweet, fruity smoke flavor Good with all meats
Hickory Pungent, smoky, bacon-like flavor, the most common wood used Good for all smoking, especially pork & ribs – most popular grilling wood in the South
Maple Mild smoky, somewhat sweet flavor Good with pork, poultry, cheese, vegetables & small game birds
Mesquite Strong, earthy flavor Good for most meats, especially beef, and most vegetables – most popular grilling wood in Texas
Oak The second most popular wood, heavy smoke flavor. Red oak is considered the best by many pit masters Good with red meat, pork, fish & heavy game
Pecan More like oak than hickory, but not as strong Good on most meats

It’s hard to foresee what will be coming next in pellet flavors. Special blends have become marketable for pellet makers but a lot of cooks like creating their own blends.  Other than new blends the newest “flavor” of pellet grill pellets is charcoal. If you have a soft spot for charcoal flavor this could be what you have been looking for.  These black colored pellets are recommended to be mixed with any regular flavor wood pellet in order to enhance the smoke ring on your meat. Charcoal pellets feature a hotter, cleaner burn. Smoke rings don’t affect flavor in the least but charcoal’s hotter combustion atmosphere aides the creation of the smoke ring.

Food Grade Wood Pellet Blends Available

Wood Flavor What to cook with it?
Apple Mash Blend (CookinPellets) Lightly sweet blend of apple mash and hard maple Great with light flavor foods like chicken, pork, muffins and cold smoked dishes
BBQ Blend (Pit Boss) Sweet, savory and tart blend of maple, hickory and cherry Good for all foods
Bourbon Brown Sugar (Cabela’s) Seasoned blend of bourbon, smoke and sweetness Good for beef, chicken and pork
Pellet Pro Exclusive Charcoal Blend (SmokeDaddyInc) Charcoal blended with red oak- Mix with any flavor of wood pellets and use to enhance smoke ring; hotter/cleaner burn Good for all meats
Competition Blend (Pit Boss, Camp Chef, Lumber Jack, Cabela’s, Louisiana Grills, Mojobricks, Q Pellets, Lowe’s, Field and Stream, Dick’s Sporting Goods, Walmart, Home Depot, HomComfort, Griller’s Gold) Blend of sweet, savory and tart (maple, cherry and hickory) Good for pork, chicken and beef
Perfect Mix Blend (CookinPellets) Blend of hickory, cherry, hard maple & apple Great on short cooks; for any foods
Texas Blend (Green Mountain) Blend of oak, hickory and mesquite Good for all meats
Traeger Realtree Big Game Blend (Amazon) Blend of hickory, red and white oak with rosemary Good for all foods
Traeger Turkey Pellet Blend with Brine Kit (Amazon) Oak, hickory, maple with Rosemary Turkey
Tennessee Whiskey Barrel (Big Poppa Smokers, Louisiana Grills, Jack Daniels,  Mr. Bar-B-Q) Aged oak from Jack Daniels Whiskey Good for most meats

Featured

Beef Back Ribs

beef ribs

In the South you don’t hear much talk about beef ribs.

Usually the mighty pork spare rib is all the buzz.  But deep in the heart of Texas some say the beef back ribs are a secret weapon of pit masters.   Using hardwood smoke and just a bit of spice and vinegar, the beefy Fred Flintstone ribs are served almost naked and totally delicious.

We wanted to try to take the beef rib a bit further.   Adding the sweet and saucy flavors of the southern pork ribs to heighten the steak on the bone flavor of beef back ribs.

It’s typical to cook pork ribs for around four hours to get them succulent and just right.  But beef ribs are a bit different in nature.   They are best served and eaten with a chewy tug and a bit of fight.    Fall off the bone in the beef world is more akin to pot roast.

We started with two slabs (about 4 pounds each) of nice looking beef ribs from the butcher.  They are also readily available around the country in supermarkets as Beef Back Ribs (not short ribs).  Just opt for the meatiest slabs that you can find.  They will cook down to a more subtle size.

The rib membrane carries a lot of fat and flavor so (unlike pork ribs) we opt to leave this membrane on.  Again with beef ribs it’s ok to have a bit of bone gnawing fight.

When it comes to seasoning the Texas pitmasters don’t do much… but we wanted a more southern BBQ flavor so we rubbed the slabs down with a tablespoon of Tony Cachere’s  Cajun seasoning and an equal amount of Turbinado (Sugar In The Raw) Sugar.  Let the ribs rest overnight in the fridge or at least a few hours.  Then allow the slabs to rest and come to room temperature before placing them on the smoker.

Fuel the smoker with charcoal and mesquite chips to 250 degrees and cover and do not disturb for at least an hour.  Check, and refuel as need and cook for another hour with more smoke.

After two hours and fifteen minutes the beef should be pulling back from the ends of the bones.  a tell tale sign that it’s about time to eat.

Our BBQ Trick is to add one last step:   Wrap the slabs in foil, along with a layer of your favorite sweet sticky sauce plus a good sprinkle of  brown sugar.    Drop the foil wrapped slabs on direct high heat ( we dropped the smoker grill grate  all the way down to the coals to get the meat searing hot.  A few minutes on each side should give you a charred blackened sweet and sticky finish that will make you ready to dig in.  Just give the ribs a ten minute rest on the cutting board before you cut and serve.

Beef Ribs and Smashed Potatoes

In the accompanying video we prepared the ribs with smashed potatoes.   Just leave the spuds in (along with the ribs)  for the 2 hour slow cook.  Then smash and add cheddar and parmesan before the direct heat blast.

The Rub:

2 Tablespoons Tony Cachere’s Cajun Seasoning

2 Tablespoons Turbinado Sugar (also called Sugar In The Raw)

Other Ingredients:

2 Slabs Beef Back Ribs (approx 4lbs each)

Smashed Potatoes:

4 potatoes

1 cup shredded cheddar

4 tablespoons grated Parmesan cheese

To Finish:

4 Tablespoons sweet BBQ Sauce

4 Tablespoons Brown Sugar

baking

Cheeseburger Pop Tart

These Cheeseburger Pop tarts are from the Ultimate Wood Pellet Grill Smoker Cookbook. In the book we call them Cheeseburger Hand Pies but you get the idea. It’s just a fun hot-pocket-ish dinner on the grill. Close your eyes and pretend it’s a poor man’s Beef Wellington. Watch the video HERE and below. Recipe below and in the Ultimate Wood Pellet Grill Smoker Cookbook

Cheeseburger Pop Tarts Ingredients:

½ lb lean ground beef

1 Tbsp minced onion

Add 1 Tbsp steak seasoning blend (salt, pepper & garlic powder)

1 cup Monterrey Jack/Colby shredded cheese blend

2 slices white American cheese

2 (14 oz) refrigerated prepared pizza dough sheets

12 hamburger dill pickle chips

6 American cheese slices

Egg wash (1 egg, beaten + 1 Tbsp water)

2 Tbsp sesame seeds

 

  • Makes 6 cheeseburger pop tarts
  • Serves 6

 

Chill dough for easier handling. Next, preheat grill to medium. Using a cast iron skillet, brown ground beef and add minced onion and steak seasoning blend when cooked through. Toss in Monterrey Jack/Colby cheese blend and sliced white American cheese. Stir until melted and well blended. Remove cheeseburger mixture from heat and set aside.

Next, working quickly with chilled dough, roll out prepared pizza crust on parchment paper and brush on egg wash. Arrange American cheese slices to make 6 poptarts. Top each cheese slice with ⅓ cup cheeseburger mixture, spreading slightly. Place 4 pickles on top of meat for each tart. Top with the remaining prepared pizza dough and cut between cheese slices to separate the 6 tarts.

Carefully, using kitchen scissors, cut the parchment to further separate, and seal the edges with egg wash and a fork. In addition, baste tops with remaining egg wash and sprinkle each with sesame seeds.

Finally, grill 5 minutes per side. (Or more watch for browning) Serve with sliced tomatoes, ketchup and mustard.

Is there something you’d like more in a poptart? Tell me in the comments!

 

blogging

Wood Pellet Grill Smoker Book

FINALLY it’s out in the wild!  I love the way my wood pellet grill smoker cookbook turned out!

I had been talking with a lot of readers about what kind of BBQ they want to learn about and I was surprised to get a few suggestions for EASY smoker recipes for goodies like ribs, beef jerky, and specifically wood pellet grill smoker recipes. It all clicked. I LOVE using my wood pellet grill.

“The Ultimate Wood Pellet Grill Smoker Cookbook” is available for order now HERE on Amazon!

wood pellet grill smoker cookbook

About nine years ago I got my first look at a pellet fired smoker and I was AMAZED! “This is the ultimate BARBECUE TRICK!,” I thought.  Years later, it’s now my primary way to cook on the patio.  I’m lazy. It’s easy. The way the best wood pellet grills cook is totally cool:

So, I worked hard to break down and write down all the “essentials” about Pellet Power BBQ. Then, my wife, MJ and I had a blast putting these recipes together and getting them just right. We can’t wait to share the SMO Fried Chicken recipe in the book. It is now one of our all time favorite recipes.

Keep checking my socials (and here) and I’ll continue to share recipes, tips, sneak peeks, and more.
It’s available now on Amazon HERE – “The Ultimate Wood Pellet Grill Smoker Cookbook.”

wood pellet grill illustration

This is one of my rough images I did for the illustrator of the book. You’ll see the beautiful artist’s version in the book. I was actually kinda proud of this one I did on my phone 🙂

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Top BBQ Cookbooks

I’m in the process of releasing my next BBQ cookbook (more HERE) and I’ve been looking back at some of my top BBQ cookbooks of all time. Since i did the video on my top ten there’s been a few big cook books released (including Meathead’s notable tome, Franklin’s books, and the latest TOP TEN in outdoor cooking). I updated the list below – But I still think this is a great batch of over ten top BBQ cookbooks. The number one may surprise you.

Let me know about your top BBQ cookbooks in the comments!

 

top bbq cookbooks

Scott Ackerman
flickr.com/photos/sterlic/

Quick Links to a few of my faves:

The Smoking Bacon and Hog Cookbook – Bill Gillespie

Mrs Wilkes

Manifold Destiny

Ratio

10-BBQ 25 Adam Perry Lang

9-Charleston Receipts

8-Tea Time at The Masters

7-On Food and Cooking Harold McGhee

6-Cook’s Illustrated Guide to Grilling

5-Williams Sonoma Grilling

4-Southern Livings Ultimate BBQ

3-Secrets to Smoking on a Weber Bill Gillespie

2-BBQ USA Steven Raichlen

1- The Pat Conroy Cookbook

I know Pat Conroy really isn’t know for BBQ but I just really liked his writing and stories. A different kind of cook book for sure but I reccomend it especially if you have a soft place in your heart for the state of South Carolina or any of the late author’s classic books (Prince of Tides and many more). Got an obscure cookbook? Tell me about it.

Featured

Electric Smokers Compared: Bradley vs Masterbuilt

Masterbuilt vs Bradley

Masterbuilt’s Wood Chip loader

I love the convenience of a simple electric smoker. In my book The Complete Electric Smoker Cookbook (free audio book version HERE) I  spent considerable time to get the Electric Smokers Compared. Here’s the Bradley vs Masterbuilt vs Charbroil lowdown. When you compare Bradley vs Masterbuilt (or even Bradley vs Charbroil) you’ll need to know that Bradley’s wood “pucks” (or bisquettes as they call them) are proprietary. Masterbuilt vs Charbroil are very similar using wood chips. However the chip “containers” differ. I like that Masterbuilt can be “side loaded” (see below). Charbroil has great build quality. I’ve been using mine happily since I shared this Electric Smoker Unboxing video here.   I really like having both a window and stainless steel on this model.

In short – for base models – Charbroil wins when we have the base model  electric smokers compared on price:

Here’s an adapted excerpt from the book with a few video examples to help you decide on a brand you may prefer.

First, Electric smokers are beloved for simplicity. That’s why I originally fell in love with my first simple Brinkmann Gourmet electric smoker.  The Brinkmann Smoker was the first thing that got me into the smoking game.

Here are the top benefits of electric smokers when it comes to preparing foods safely and reliably.

  • First of all the temperature is easily controlled and dependable. Like your home oven, your smoker’s electric heating element is built to hold a solid steady temperature.
  • The heat is reliable. It won’t “go out” accidentally.
  • It has a cleaner operation with no need to exchange a lot of charcoal or fuel.
  • Stainless steel interior allows for a more sterile environment.
  • Finally, sealed cook chambers and modern construction are better for keeping out the elements than standard smokers.

3 MUSKETEERS: ELECTRIC SMOKERS COMPARED

Bradley, Char-Broil, and Masterbuilt are the “Three Musketeers” of electric smoking. All electric smoker models have very similar, and in some cases almost identical, features. Some may have a few important and potentially limiting specialty features (such as for cold smoking or high temperature), but when it comes to electric smokers compared side by side there are a few hallmarks of each brand.

  • Bradley

    Bradley smokers can be spotted from a mile away due to the Bradley Bisquette feeding system.  Bisquettes are proprietary to Bradley and therefore keep you locked into the Bradley brand. The mechanical Bisquette feeder is great for cooks who want quantifiable control of wood and smoke flavor. Woodchips come in tons of flaviors and, likewise, Bisquettes are available in 14 “flavors,” including the most common smoking woods and some more exotic woods.
    The Bradley family of smokers comes in original, digital, and smart versions. Digital versions allow you to dial in an exact temperature while smart smokers allow for remote control from your smartphone.

  • Char-Broil

    Char-Broil has been around since 1948. Charbroil is known for affordability, solid value, quality, and great design. The newer deluxe models include some hi-tech extras such as wireless control and internal thermometers. There is also a tight latch to clasp the door securely. There’s something about a chunky latch that makes my inner caveman happy.  Char-Broil also offers variants such as the Simple Smoker. It’s the perfect size for smoking that once-a-year Thanksgiving turkey. Additionally, if you’re looking to get into the world of wireless control and Bluetooth connectivity with your smartphone, Char-Broil has great options in its digital line. The company has recently stepped up the technology across all their cookers with the SmartChef series. Great for the gadget gurus.

  • Masterbuilt

    Masterbuilt boasts a mini-fridge design with a desirable wood chip–loading feature, therefore letting you restock the wood chips without opening the chamber doors, and thus not losing any heat. It’s the killer feature. Plus, Masterbuilt has a tradition of catering to hunters with the electric (and non-electric) Sportsman line of smokers.

Other Brands
Other available brands include the primitive bullet electric smoker similar to the one I started with from Brinkmann, plus smokers from Smoke Hollow, Cookshack, and many more that will work with the information and recipes in this book.

A Special Note
Finally, you may note that I haven’t mentioned REC TEC and Traeger, both of which are pellet cookers. Smoker recipes and information in The Complete Electric Smoker cookbook can all work with pellet cookers but haven’t been highlighted here because pellet cookers generally cook with heat generated from burning wood pellets and not an electric heating element. I am a big fan of pellet power. However, they are not officially electric smokers compared to the above names. However they do use electricity to ignite the pellets and to power an auger and fan that stokes the intensity of the burning pellets in a small fire pot.

Electric Smoker Features

  BRADLEY ORIGINAL SMOKER BRADLEY SMART SMOKERWith iSmoke BLUETOOTH CHAR-BROIL VERTICAL ELECTRIC SMOKER CHAR-BROIL DIGITAL SMOKER WITH SMARTCHEF WiFi MASTERBUILT  DIGITAL ELECTRIC SMOKER 30” MASTERBUILT BLUETOOTH SMART DIGITAL SMOKER 40”
Wheels No 2 optional wheels No Yes Optional wheel kit Yes
Window No No No Yes No Yes
Watts 500 500 1500 750 800 800
Probe No Yes, 2 No Yes No Yes
Color Black Stainless Black Stainless Black Stainless
Number of Racks 4 6 (optional 4 additional) 3 4 4 4
Cook Space 520 sq in. 780 sq in. (130 additional with optional racks)  504 sq in. 721 sq in. 721 sq in. 925 sq in.
Price $269.99 $595 $109 $369 $188 $365
Max Temp 280° 280° 400° 275° 275° 275°
Wood Feeder Proprietary Bisquettes Proprietary Bisquettes Internal wood chip box Internal wood chip box External patented side-loading External patented side-loading
Remote No Smartphone app No Smartphone app No Smartphone app

The above is from The Complete Electric Smoker Cookbook. 

Also available on Audible (free offer) HERE

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Sous Vide Grilling Is A Slick Trick

Netflix and chill?  How ‘Bout Sous Vide Grill!

Every once in a while we stumble upon a trick that launches a revolution. Sous Vide grill techniques have made their way to the home; and thanks to low cost appliances and one new book it’s really catching on!

My friend Greg Mrvich from YouTube’s Ballistic BBQ has just released a deep dive cook book on Sous Vide grilling called “Sous Vide BBQ” and it’s a great introduction to the technique. The publisher’s notes say cooking meat sous vide offers precision temperature control that means you’ll never have to worry about dry, overdone steaks, ribs, or chicken ever again—and don’t worry, you can finish them all under the broiler or on the grill so you don’t miss out on that perfect smoky sear.

What do you Need to Sous Vide Grill?

The sous vide circulators are the “most important component” according to the author Mrvich. Below are some of his Pros and Cons with links to the products. Some links may be affiliate links that provide us commissions at no added cost to you.

  • Joule by Chefsteps: The author’s favorite. Sleek and fun with blue tooth app control. But could be useless without the app controlling device. $179
  • Anova Sous Vide Precison Cooker: A great buy and very easy to operate. Bluetooth/Wifi models available but look for this model with the temperature dial (Greg’s favorite feature) on the unit for easiest control. $108.99 (also an Amazon Choice).
  • Vacmaster SV1: Powerful and a workhorse geared more for commercial use. The drawbacks are size, and no wireless control. $249
  • Travellor Sous Vide Immersion Circulator: Innexpensive and accurate but more difficult to set. Lowest price at just $86

Fun Extra Accessories

You can make things a bit easier with a few key accessories detailed and recommended in the book.

  • Sous Vide Balls: These ping pong ball like orbs help minimize evaporation in long cooks. Because they are made of a special plastic they help bring the water temperature up quicker.
  • Sous Vide Tub: Sure you can use any container, but a large clear tub can be important to spot what’s happening inside of the bath (like a bag that’s leaking).  Recommended in the book: Everie and Cambro.
  • Vacuum Sealer: Sous vide literally means “under vacuum” in French.  Greg uses a FoodSaver brand. See the book for the detailed immersion technique for sealing the bags.
  • Sous Vide Clamps: These clamps help when using zip-top bags as well as keeping bags from drifting.

The sous vide and grill trick can scientifically help you nail the perfect steak “done-ness” temperature.With options for finishing outside in your smoker or on the grill, the book’s 50 recipes cover everything from backyard classics to gourmet creations, including Barbecue Beef Brisket, Perfect Burgers and Santa Maria Tri-tip.

Sous Vide BBQ: Delicious Recipes and Precision Techniques that Guarantee Smoky, Fall-Off-The-Bone BBQ Every Time is available now HERE

Butcher's Guide

Omaha Steaks vs Butcher Box

omaha steaks vs butcher box

https://www.flickr.com/photos/stuart_spivack

If you are looking to buy quality steaks online you’ll want to compare Omaha Steaks vs Butcher Box. Unboxing vids below.

The online grocery battles are just starting but Omaha steaks has been in the business of shipping steaks for years. Omaha steaks differs from Butcher Box in that they seem to specialize in one time gift giving whereas Butcher Box is aiming to cultivate a monthly subscription starring “green” grass fed beef.

The three big differences between Omaha Steaks vs Butcher Box are:

  • Quality
  • Price
  • Subscription

Quality: First, the quality of both are good. Taste is excellent for both. In this comparison the Butcher Box quality is focused on hormone free grass fed beef. Omaha steaks has been selling grain fed beef for one hundred years and, with a lot of marketing, they have developed a respected brand and reputation for quality. They have more recently started selling select grass fed meats with an explanation of some differences.  Omaha Steaks also offers a premium level they call Private Reserve. However, I was not able to find any disclosed level of quality for Omaha Steaks.

Butcher Box has put it’s main “quality” focus on Grass-fed & Grass-finished Beef, Heritage Breed Pork, and Free-range Organic Chicken that is all certified humane, all free from added antibiotics and hormones.

Price: Simply put, the prices for grass fed, humane, no antibiotic, no hormone is significantly more for Butcher Box.  They aim for six dollars per meal. Find out more about Butcher Box here and for a limited time they are offering free bacon for life here. Omaha steaks can offer some jaw dropping sales prices (we’ve received the best offers after the first purchase via special offer mailings). The “value packages” they offer can be found for around fifty bucks. They’ll add a bunch of “filler” like burgers, hot dogs, stuffed potatoes, and apple tarts but it’s all great tasting and great looking (we have never NOT consumed the extras. The potatoes and apple tarts are fantastic.

Subscription: Butcher Box has you sign up for a monthly delivery box either curated by them or you can pick and choose. You can cancel at any time, but it’s different from Omaha Steaks single purchase arrangement (they will bombard you monthly with sales in the mail).

In Summary:

If you are very conscious of your meat sourcing and antibiotic use you’ll find a great service in Butcher Box. Their packaging is even more “eco-friendly.” Butcher Box is shipped in recycled biodegradable material and Omaha Steaks is packed in Styrofoam. Both always arrive solid frozen in dry ice and vacuum sealed. Take a look at the unboxing videos of Omaha Steaks vs Butcher Box both below. If you are looking for good quality and taste often at a big value I recommend Omaha Steaks. Both are great ideas for gifts too.

Other options include Snake river Farms Wodagyu, and D’Artagnan

Snake River Farms  is one of the only Competitive BBQ meat providers we’ve found. If you need American Kobe (Snake River Wagyu beef) brisket they are the most trusted source. They’ve also created a Snake River Farms Wagyu Brisket club for best pricing. See my Unboxing Snake River Wayu Beef HERE

D’artagnan offers a wide variety of gourmet meats including Wagyu, and specialty beef.

Spend $99 and Get Free Rack of Kurobuta Pork Spare Ribs and Free Standard Shipping at Snake River Farms, code SPARES18, exp 12/31.

Wodagyu is a small Texas farm specializing in American Wagyu. A great option for brisket or unusual beef cuts. See the specials section.

Butcher Box Unboxing:

Omaha Steaks UnBoxing:

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Char-Broil Introduces Modular Outdoor Kitchen

Looks like we may have a new way to get a super affordable modular  outdoor kitchen.  Char-Broil has just announced this special set that looks like a turn key Modular Outdoor Kitchen .  The set is great looking and seems to be affordable. I’d definitely say drool-worthy!

I had been using a modular kit from Sam’s Club and like the ease of buying a modular unit like this. The gas grill was the work horse (loved the infrared searing burner and rotisserie). The mini-fridge and sink didn’t get much use.  Still it was three pieces for a good price.  Stainless steel held up nicely outdoors.

Now Char-Broil has entered the field and it looks like they have all the goodies you’ll want plus a few more you may not have even thought about.  I’ve always liked Char-broil’s build quality in the Kamander and their Electric Smokers are great.

The new Modular Outdoor Kitchen is an affordable, collection ranging from a 5-Burner TRU-Infrared™ Gas Grill ($1,499) to a bar top ($449).

Full press release below. Find other items at the Char-Broil Amazon Store (affiliate link) or at Charbroil.com

Char-Broil Ignites Backyard Entertaining with Introduction of Modular Outdoor Kitchen

Available exclusively at Lowe’s, this line includes gas grills, a stove top, entertainment module and more.

COLUMBUS, G.A. Char-Broil has made the dream of owning an outdoor kitchen an affordable reality with the introduction of the Modular Outdoor Kitchen. It features a 5-Burner TRU-Infrared™ Gas Grill, Outdoor Stove Top, Refrigerator, and more. Char-Broil is taking kitchen capabilities outdoors to create the ultimate outdoor cooking and entertaining experience.

“We are dedicated to innovation in the outdoor cooking space and aim to deliver luxurious, high-quality products at an accessible price so anyone can enjoy the satisfaction of outdoor entertaining,” says Char-Broil Gas Grills Product Manager, Robert Hawkins.

Listed below are product modules. Additionally, unique, high-end features like stainless steel construction and granite countertops provide durability.

Product Modules:

  • 5-Burner TRU-Infrared™ Gas Grill ($1,499): Equipped with TRU-Infrared™ cooking technology, this 5-Burner Gas Grill boasts even heat, prevents flare-ups and delivers up to 50% juicier food every time. Made of premium stainless steel.
  • 3-Burner TRU-Infrared™ Gas Grill ($1,099): Experience the benefits of the 5-Burner Gas Grill on a smaller scale to suit your grilling needs and better fit your outdoor space.
  • Outdoor Stove Top ($599): Bring the convenience of an indoor kitchen outdoors and prepare an array of side dishes and sauces in mini-pans or 40-quart pots.
  • Outdoor Gas Griddle ($599): Whether you’re in the mood for grilled breakfast, lunch or dinner, cook a variety of foods simultaneously on the Griddle’s large surface area.
  • Entertainment Module ($1,199): Designed to turn your Modular Outdoor Kitchen into the ultimate entertainment space, the Entertainment Module provides ample prep space, as well as a full-functioning faucet and sink. Also included is an insulated cooler, cutting board insert, trash can and electrical outlet.
  • Granite Bar Top ($449): Add additional space to your Entertainment Module for your family and friends to gather with the attachable Bar Top.
  • Refrigerator ($899): With 2.7 cubic feet of storage and adjustable shelving, this Energy Star® rated Refrigerator can accommodate an array of food and ice-cold drinks.
  • Corner Module ($449): This Corner Module not only provides additional counter space, but also creates a variety of design possibilities.

The Char-Broil® Modular Outdoor Kitchen will be available exclusively at Lowe’s stores.

About Char-Broil, LLC:

Char-Broil® grills are designed with the entire experience in mind. The forgiving cooking technology inside every one of our products provides the tools and the confidence you need to get the most out grilling. With Char-Broil® grills and accessories, Now You’re Cookin’.™

Featured

Weber Q 220 Unboxing

Weber QEver get a present that seems daunting to put together?  We figured the Weber Q 220 Unboxing may help.  The Weber Q 220 portable grill came in a big box and a second biggie came with a grill cart for the stand with wheels. Check out the video HERE for the unboxing (youtube).

Weber Q 220 Assembly

Overall the challenge of putting it all together wasn’t too bad.  The Weber Q 220 Unboxing took  about thirty minutes. The plasticky (in a good way) stand took another thirty minutes.  Total time was about an hour. I’m sure if you really focused in you could get it done faster. I stopped for a beer :).

As you can see after the Weber Q 220 Unboxing I was able to quickly fire up a hotdog. I’ve since grilled several steaks and burgers.

Fire Power

I still feel like I’m not getting as strong or as hot of a flame as I think I should.  Next step may be to try to return the reulator attachment (some other online reviews give props to Weber for good support on this).    I have had sketchy regulators in the past and my conclusion is that they are all maybe a bit too safe for safety purposes.

The Weber Q 220 Stand

The Weber Q220 works great with or without the stand (looks pretty nifty with or without too).  Extra note if you plan to try to use the Weber Q with a larger propane tank as I do in the video you will need the special adapter hose. Purchased separately.

Overall – and a really very simple Weber Q 220 grill with easy assembly. The conclusion is it’s a nice form factor that’s well constructed. It’s sturdy steel where it matters and plastic most everywhere else (nice for grimy ‘que cleanup).