If you’ve visited the Users Forums you will already know it’s organized into different Boards about grills and styles of cooking.  Many folks who are looking to purchase a new grill will stop by and read posts about the grills they are interested in, perhaps even post messages and get information to help them decide.  Jon went through this process and chose a new Char-Broil grill with the Quantum infrared cooking system.  He added this post about his first cooking experiences over the weekend. Take a look at his report and maybe spend a few minutes on the Users Forums to find answers to your questions about grills, grilling and various outdoor cooking techniques.

Thanks and…

Happy Grilling!

____________________

Chicken “By the Numbers” on my new Quantum infrared grill.

Hey CB and all: So I had to run my 8 year old daughter to a 2 1/2 hour baseball camp, and while I enjoyed it, I kept thinking about my new and still unused Quantum at home. My daughter must have sensed what I was thinking. At break she came over and said, don’t worry Dad, when we get home I want you to cook lunch on your new grill! Wow what a trooper! When we got home, nobody else was around so I made hamburgers for she and I.  Wow, talk about great burgers! And its amazing how they really don’t shrink as much as on a conventional grill.

The last stages of cooking using the "Grilling by the Numbers" method.

So last night, I got into a big package of chicken pieces and jumped in using CB’s Grilling By The Numbers method. I can really understand the logic to the idea now. There was no thinking or concern about how long certain pieces had been cooking etc. You just keep an eye on the second hand, and each three minutes move everything to the next section. Since I have the 4 burner, I used my last burner as my sauce station. That burner was off, but still around 300F degrees at the grate. Since it was my first time, I also wanted to proceed on the side of caution and wanted to make sure all was cooked properly.

By the time I was done at the last station the chicken had been on for about 24 minutes and went into the hold pan just at about 150F degrees. While I was finishing off my veggies, I took the covered pan and placed it on the last burner (still off and still around 300F degrees) for about three minutes. I checked them and they were right at 165F degrees.

While the chicken is finishing in the holding tray, Jon grills some zucchini. Tasty stuff!

Wow did the family go crazy! The chicken while it had seared marks, did not taste burnt and it was the most juicy chicken we have ever had. I would put it right up there with my buttermilk brine bathed smoked chicken, which of course takes a lot more planning and smoking time. This grill is magnificent!

While eating my wife noticed that the grill was really smoking.

She asked me if there was something wrong.

I said: “No, I’m just cleaning it!” ~ JON