Hiya CB!

Wow – did the summer fly by or what? I remember spring just starting and here it is already fall and kids are back at school. Where did all the days go?

Summer at a college is not a quiet time as you might think. I was knee deep managing renovations at our Shepherd University dining facility during the summer session and running back and forth from conferences to special events to catered luncheons; well – you get the picture. Anyway, at the beginning of the summer my new Char-Broil Heatwave infrared grill arrived and I was itching to get it put together and fired up. Alas, I was outta commission for close to a month so I only got to look at the grill from afar with longing!  Each time it caught my eyes I could envision the loads of fresh veggies, succulent proteins and delicious dessert creations that would be coming forth from the that baby once I was recovered!

Now that it’s set it up (and speaking as a chef who works in a professional kitchen every day) the Heatwave is a wonderful piece of equipment. The Char-Broil infrared technology really lends itself to a variety of grilling applications. I began my first cook on the Heatwave with my stand-by – something I’ve grilled more than a thousand times (literally!) and can use the experience to learn about how a grill cooks. grilled sirloin steaks.  I won’t lie to you, I’m used to flame flickering below the food so it took about 3 times before I began to master the way infrared delivers without those flames (and flare-ups!) And I am very pleased with how steaks taste and are so juicy when cooked on this infrared grill!

What I’ve truly come to love is how the Heatwave produces infrared that completely surrounds the food and encapsulates it so the juices stay inside instead of running out onto the grill. There is a nice even heat and beautiful char lines on anything grilled, you just need to get used to not seeing flame. The deep bowl shaped well beneath the grill grates is an added bonus, and can be utilized in a multitude of ways. You can toss a few wood chips in without soaking them, you can pour a cup of wine or beer into the well for a wonderful bath of fermented flavor. I particularly like a nice Merlot tossed in with some seasoned and seared Rib-eye steaks!

Chef Scott's chicken finishing on the Heatwave grill.

However, today I went for the simple but elegant. I cut-up two chickens and marinated the parts for 4 hours in my own easy-t0-make sauce*:

2 cups Zesty Italian Dressing
1/4 cup Worcestershire sauce
3 Tbsp Penzeys BBQ 3000
1 tsp Hot Sauce
1 Tbsp chopped garlic

I placed the parts on the preheated grill flesh side up and closed the grill to let the magic begin. After about 5 minutes I flipped the chicken over and shut the lid again and continued to cook for another 5 minutes. At this time I turned the grill down to low to finish cooking the chicken at a nice even heat to seal in those wonderful flavors. I never brushed the chicken or added any extra seasonings, I simply let the grill and the marinade do the work. It took an additional 8 minutes to finish the chicken, but these times may not be reflected on your grill so I suggest you actually temp the chicken by checking for an internal temperature of at least 165F degrees. The juices should also run clear, when that happens it’s time to pull the chicken off the grill ** onto a clean platter and serve. You simply can’t get any better than this!

Remember – If you’re lookin you’re not cookin! – Chef Scott

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CB’s Notes:

* When cooking on an infrared grill (remember charcoal fires also produce infrared, albeit to a lesser degree than the Char-Broil gas infrared grills) all forms of sugar and some spices tend to burn rapidly when exposed to the infrared energy.

** Grilling chicken is both a science of understanding how heat of your grill will cook the chicken you’ve prepped and placed on the grill as well as a personal artistic style. I like to sear or brown the chicken on all sides and then move it to a holding tray off of direct heat, where it will finish low & slow. I also baste the chicken with fresh sauce at this stage. NEVER use marinade that has been exposed to raw meat as a glaze or sauce.  You must heat it to boiling for several minutes to ensure any bacteria are killed. It’s always better to follow this rule about any sauce or meat – “when in doubt, throw it out!”  I don’t advocate wasting food. But sickness from one piece of improperly handled meat can mean expensive health care and worse!

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