Just Ask “CB”
"CB"
Need some information about grilling, smoking, barbequing or other outdoor cooking and can’t find the answer online or even within the comprehensive data-base of Sizzle on the Grill and Char-Broil? When you are stumped – “Just Ask CB!”
There are some basic questions that everyone who grills will ask – often out loud and intended for mature audiences only – at one time or another. Often these questions are directed at me.
I am certainly not suggesting that I have all the answers to your cooking questions, but if it’s about grilling, smoking or barbequing food please send them my way and I’ll do my level best to get answers for you. Perhaps the first stop I can recommend to you is to check out the Users Forums. This is a board of topics for just about all Char-Broil outdoor cookers and grills. Take a look because the problem or question you have might already be answered there – if it isn’t, you can ask others how they solved a cooking issue or perhaps you can share your own tips as well.
Check out the Users Forums. After you’ve checked out the Users Forums – if you need a little extra help – take a look at the growing list of questions and topics on this page. If you don’t see what you need to know – for goodness sakes don’t delay - post your question or send your question in an email to this address: CB@sizzleonthegrill.com
Thanks and…
Welcome to the cookout!
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The #1 and most commonly asked question in 2007, 2008 & 2009:
Q: Help – my propane fueled grill/cooker won’t get hot enough! I swear it worked yesterday – what’s the problem?
B Propane regulators approved for use today have a safety design that restricts flow if a sensor is triggered – indicating too fast of flow. This often happens (to all of us!) when we turn on the propane at the tank and have left the control knob at the cooker ON.
To get things going again follow these simple steps:
1. Turn everything OFF.
2. Disconnect the tank from the feeder hose.
3. Wait a minute or two.
4. Re-connect the hose to the tank.
5. Make sure all control knobs on the cooker are in the OFF position.
6. Turn on the propane at the tank.
7. Turn on the proper control knob at the cooker and ignite according to manufacturer recommendations.
Here’s a post on the subject that also references a page in the product manuals of all Char-Broil propane fueled cookers: CLICK HERE
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Why does cooking take longer at the cabin than at home?
Q: CB – We grill or cook outdoors nearly all year long, regardless of the weather. So why is it when we go to the cabin at the lake – all of my cooking times are off? It’s the same type of grill there as we use in the back yard! – Thomas T.
A: Could it be the altitude change? If either your cabin or home is of significantly different elevation from the other – the cooking times may vary. Water boils at a lower temperature the higher the altitude. It’s boiling – yes, but it isn’t as hot as at sea level. Here’s a simple chart that may help explain. NOTE: This is not a scientific chart – just one I’ve pieced together from various sources. The actual temperatures and altitudes may vary according to barometric pressure, weather conditions, and the magic of the universe.
ELEVATION …..BOILING POINT
sea level …….. 212° F
600 ft ……… 211° F
1,100 ft ……… 210° F
1,600 ft ……… 209° F
2,100 ft ……… 208° F
2,600 ft ……… 207° F
3,100 ft ……… 206° F
3,600 ft ……… 205° F
4,100 ft ……… 204° F
4,700 ft ……… 203° F
5,300 ft ……… 202° F
6,000 ft ……… 201° F
6,500 ft ……… 200° F
7,000 ft ……… 199° F
7,500 ft ……… 198° F
8,000 ft ……… 197° F
8,500 ft ……… 196° F
9,000 ft ……… 195° F
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Why do I brown or sear meat when grilling?
Q: Is browning beef necessary before cooking? – John, Boise
A: Browning creates unique flavors and aromas that are not intrinsic to the beef itself and only produced through dry heat cooking. Temperatures of 350°F or higher cause beef proteins and carbohydrates to caramelize into intense flavors and aromas. While it’s not mandatory, we recommend browning all sides of the cut of beef and then finish cooking using indirect heat (or other method appropriate to the particular cut of meat) to the temperature or doneness you prefer.
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I see packages of “ground beef” and “hamburger” side-by-side in the meat case at the grocer store – what’s the difference?
Q: What’s the difference between “hamburger” and “ground beef?” – Thom, Nashville
A: I get my information direct from the USDA web site: “Beef fat may be added to “hamburger,” but not “ground beef,” if the meat is ground and packaged at a USDA-inspected plant. A maximum of 30% fat by weight is allowed in either hamburger or ground beef. Both hamburger and ground beef can have seasonings, but no water, phosphates, extenders, or binders added. They must be labeled in accordance with Federal Standards and Labeling Policy and marked with a USDA-inspected label.
Most ground beef is ground and packaged in local stores rather than in food processing plants under USDA inspection. Even so, the Federal labeling laws on fat content apply. Most states and cities set standards for store-packaged ground beef which, by law, cannot be less than Federal standards. If products in retail stores were found to contain more than 30% fat by weight, they would be considered “adulterated” under Federal law.”
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I want to marinade my steaks, well let me put it this way – they are lower cost cuts of beef cause I’m on a budget – to improve the tenderness and flavors.
Q: Can I marinate any type of steak? - ROB, Cincinnati
A: Typically less tender cuts, such as top round and flank steaks, should be marinated between 6 – 24 hours using a tenderizing marinade that contains an acidic ingredient. Naturally tender steaks, such as tenderloin and top loin, can be marinated for flavor only, so limit time to 15 – 90 minutes. Follow these tips from the Cattlemen’s Beef Board and National Cattlemen’s Beef Association for great marinating success.
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Char-Broil infrared gas grills have made both high temperature grilling and cleaning a lot easier – but I have a standard gas grill. Any tips for us regular grill owners?
Q: Hi CB - I don’t have the money to spend on a new infrared grill with the ’self-cleaning’ and super hot searing! What kinds of tips for cleaning grates or how about getting them super hot for searing do you have for us regular guys who are saving up for the infrared grill? - Frank in Omaha
CB: For years I’ve been using a large piece of heavy duty aluminum foil that is triple folded into a sheet about 11″ x 24″ and placing it on the grates immediately after grilling – with the heat turned on high (gas grill) or grates lowered to just about touching the coals (charcoal grill.) This captures and concentrates heat right at the grates and super heats them – to burn off any residue from grilling. The stuff usually turns to a white ash that, once the grates are cool again, is easy to brush off. I then give my cast iron or bare metal stainless steel grates a spritz of canola oil or Pam.
This also works for pre-heating a hot spot on the grate of a gas grill that just won’t get up to the high temperatures necessary for searing – 500F degrees or more. I sometimes use my tongs to move it around on the grates to super heat one spot that I’ll move the food to next.
I’ve also used one of those disposable aluminum trays for cooking – and cleaning as described. It’s especially helpful to keep around on my charcoal grill or on the traditional gas grills to ‘trap heat’ in the air space provided by the inversion of the tray, it helps to ‘roast’ the meat or fish whilst grilling. If I happen to toss some wood chips beneath it – the smoke flavor is captured and really adds a nice tasty layer of flavor as well!
By the way – take a look at the Urban Grill with Quantum infrared system. It’s only $269 and I am loving it for searing steaks, burgers, chops and fish! Plus it’s a handy size that will fit on most balconies or perfect for empty nesters or smaller families! I even put it in the back of my rig and take it to grill at parties!
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What oils should I use when grilling, smoking and such?
Q: Hey CB – why do you use canola oil and spray it on the meat, not the grates? And why are you so down on extra virgin olive oil for grilling? I love it! – Clark
CB: I am Sooooooo glad you asked that. Here’s a post I recently made about oil. I’m not the absolute authority on things, just came up with an opinion about the matter and share it with you. As I always say – “If you are happy with the results! Keep doing it, cause you are the chef.” As for me, I’ll save the extra virgin olive oil for drizzling over food that is grilled. Read on…The oils I use for grilling & why.
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Can I re-heat forgotten food on the grill or in the oven to make it safe to eat?
Q: I forgot to put some left-over grilled chicken in the fridge – it was out for an hour or so. Can I re-heat food on the grill or in the oven to make it safe to eat? -Paul
CB:I am not going to touch either that question (or the chicken) with a 10 foot pole! Proper storage of food, both raw and cooked, is a very serious food safety issue that too many folks don’t pay proper attention to. Here’s a web site I’ve found which may answer many questions having to do with food safety. www.StillTasty.com
But the best answer for me is always: “When in doubt, throw it out!” – because even wasting the most expensive food is less costly than the effects of illness that can come from exposure to the debilitating bacteria in un-safe food.
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How do I keep the burgers/chicken/steaks from sticking to the grates???
Q: When I grill the food always sticks to the grates – and when I turn it the pieces tear off the meat? How do I keep things from sticking to the grates? -Don
CB: It’s both easy and difficult. Meat that is grilled tends to release when it is ready – and that means it’s seared and crusted to a tasty brown (not burned) – at which time it releases the meat from the grate.
Part one – the easy part.
1. Clean grates that are properly seasoned. I can’t say this enough times. Even cast iron or bare stainless steel grates need to be clean. Not necessarily shiny clean, but clean of all the cooking debris and gunk. Build-up on the cooking surface is not seasoning! If your grill has porcelain coated grates then it’s important to keep them clean – but no need to season them.
2. Hot grates in the range of 450F – 700F degrees are what is needed to create the ’searing marks’ which look good and add flavor to the grilled meat. If you have one of the new infrared grills – then you have no worries. If you use a charcoal or tradition gas grill and can’t get the grates hot enough to really make food sizzle when it hits the grill then try to boost the performance by placing a doubled up piece of foil or a pie tin or cookie sheet on the grates to hold heat and get them super hot before searing.
3. Lightly oiled meat using a high heat oil like canola, peanut or grape seed for instance (I use the inexpensive store brand spray on canola) is easier to grill than placing meat on grates that you oiled and it’s burned off!
4. Where it lays it stays. Plan your cook so that the entire cooking surface is not covered with food – and if you must fill it then use a methodology like “Grilling by the Numbers“ to manage the process. Place the food in one spot and if the grates are clean and hot and the meat is lightly oiled – it will sear and release when it’s ready. Don’t be fussing with it all the time. A couple of turns to sear on both sides and it’s done grilling, time to remove it to finish off of direct heat.
5. Don’t lift it until it releases – use tongs to lift a corner and see if the sear marks are getting brown – but don’t turn it before it’s time. Meat that is grilled on hot grates will release just a bit when ready.
6. Oil the top before it becomes the bottom! Before turning the top side to place on the grates, brush or spritz on a light coating of the same high heat cooking oil. I will sometimes pick up the meat with tongs and hold the meat away from the flames and spray it – then place on a clean hot section of the grates and repeat the patient process of waiting and not fussing!
Part two – the difficult part
Learning to trust your actions on the grill – building confidence in your skills – having patience and learning to judge the doneness of the meat by knowing your cooker, the temperature and how meat starts to look at the edges as it gets ready to ‘release’ – takes practice.
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Why is there so much Smoke when I grill on my infrared grill!
Q: CB I purchased a 2009 Quantum 4 burner infrared grill. When I crank it up to sear steaks and chops there is so much smoke I have to turn it down, then the food won’t sear! Why is there so much smoke with the infrared grill? That was never a problem with my gas grill before! Hector, San Antonio
CB: I’m just guessing here but methinks thou does protest too much! Grilling is about fire and heat and smoke. For years folks have been opting for the convenience of gas grills while silently sacrificing the flavor of grilled meat because the temperatures on conventional gas grills just can’t get to the high heat necessary for great grilling. Char-Broil infrared grills are the first affordable grills with the high heat produced by infrared.
OK that – and you are using too much and/or the wrong kind of oil on the grill and/or your food.
1. Your previous grill was probably getting to 450F degrees or so, and that’s just barely searing. The Quantum, RED and Heatwave infrared grills can obtain temperatures in excess of 700F degrees – and that is (pardon the pun) ’smokin hot!’ If you want to sear steaks and chops to get that ‘Steak House Crust’ you will be creating some smoke.
2. There is a chance you are using oil on the grates or on the food that is the wrong type for high temperature cooking. Different oils have different properties and, within a type of oil, there can be various levels of processing to make the oil perform better at different cooking functions. The term “smoke point” is used for the temperature at which an oil begins to burn. The lower smoke point oils are great for some cooking, but it’s the higher smoke point oils like peanut, grape seed, canola and cotton seed that work well for high temperature searing and grilling. Just our luck that these are also relatively inexpensive when compared to thing like —
Olive oil! Goodness knows we hear the value of olive oil invoked on nearly every celebrity chef cooking show and good ol’ whats-her-name even calls it ‘EVOO.’ The point is that just about all varieties of true olive oil are not good for high temperature grilling (and the new variety the promote as ‘good for frying’ is mostly canola oil.) Many folks purchase the unprocessed or ‘cold pressed’ olive oil and it is not at all appropriate for cooking, let alone high temperature grilling. For that matter, I can’t think of any cold pressed oil that would be OK for cooking or grilling at high temperatures in excess of 600F degrees. Olive oil and other low smoke-point oils will burn and turn bitter at the temperatures used for searing on grills to create the great brown hash marks and crust on meat we love. Heck – those sear marks alone are why some folks grill! If you like bitter – more power to you. But if you enjoy and want the taste of olive oil with grilled foods – and that is a good flavor – I recommend you purchase some of that ‘cold-pressed-extra-fancy-ultra-virgin-super-deluxe–premium-imported’ olive oil in the expensive bottle and just drizzle a bit on the meat or veggies AFTER you grill them. You’ll get all the great flavor of the fine quality olive oil and it’ll save you money in the long run!
Here’s more on this topic: Cut out the fat and cut out the smoke!
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What are USDA Grades of Beef all about?
Q: Hiya CB. I know that PRIME is the best USDA grade for beef and it’s mostly served in the expensive restaurants. But what about the other cuts, like those I can find in the meat cooler at my local grocery store? How do I decide? – Sarah
CB: That’s both a good question – with some simple answers – and a difficult question with a complexity of answers.
I am not an expert at understanding all of the factors that are used in grading meat and tend to ‘lean’ (pun intended) on the judgment of the butchers at several stores I frequent. I do know that the age and condition of the animal when butchered as well as the actual quality of the muscle and the amount of fat marbling in the meat are factors considered when determining a USDA grade – along with a myriad of other issues.
There are 8 primary grades used by the USDA system to categorize beef intended for consumption. The top 4 are usually what you will find in stores of integrity, and the most basic grading of beef is for fat marbling
- Prime – good fat marbling NOTE: Less than 3% of all beef in the U.S. is graded prime.
- Choice – some fat marbling
- Select – traces of fat marbling
- Standard – no traces
It’s generally understood that meat with more fat is more flavorful and juicy and it will usually cost more. (How bout that – you’re actually buying fat with protein attached!) You’ll find these are the usual references for grading meat in stores and restaurants – but even within these four grades, that’s not all. There are actually 3 levels for each grade. In addition to the fat marbling another factor is the overall condition of the animal, etc. at the time of harvest. How old was it? Beef is usually harvested for maximum flavor, yield and ROI between 18 months and two years of age. So grading also takes into account the physical condition and overall appearance of the animal and the meat.
While not part of the USDA grading criteria – these days you may be someone who wants to consider the source of the meat and how it was raised. Is it from the U.S. or imported? Is it 100% grass fed – which can be leaner and technically more healthy – or feed lot fed on corn and other grains? But “grass fed” can also be in a feed lot. So there is ‘pasture raised’ grass fed vs. feed lot raised. Getting confused?
Corn-fed beef has historically been considered the best way to produce good fat marbling – but more recently it’s been widely publicized that cattle are not naturally supposed to eat corn and, if fed on a strict diet of corn, will eventually become unhealthy. As I understand it, corn converts primarily to fat and is a quick method to boost fat content – thus the flavor – and potentially boost the grade and price for the cattle. I have enjoyed corn-fed beef for years.
Oh – and there is the issue of organic vs. non-organic. Based upon your own set of values – all of these issues are valid pieces of information to use in making choices. But I’m digressing here – you asked about grading beef. One source of facts to which I refer is the Beef Quality and Yield Grades informational web page published by the Texas Agricultural Extension Service. I figure these folks know about beef!
When choosing meat to prepare for the grill – the cuts with marbling are excellent choices for high heat searing and grilling. Steaks like ribeye fit this description – regardless of the USDA grade. But make sure you look for a cut that doesn’t have an excessive amount of outer fat, because that just cooks off and doesn’t flavor the meat – no reason to buy it! Look for cuts that have even fat marbling. throughout the muscle and it should be creamy and moist looking. The color of the meat itself should be a red without discoloration. Meat tissue should be firm to the touch and have a fine texture. Leaner cuts should be prepared according to both their amount of natural fat and the USDA grade as a PRIME lean cut is going to cook a bit differenyly from a Standard lean cut. So you may want to always look for the higher grades when choosing meat for the grill. BUT if you enjoy steak that is marinated, then a lesser grade will suffice, because the marinade will tenderize the meat and make it more flavorful.
Here’s my thinking in a nutshell: Make your personal decisions about the source of the meat using issues like grain fed vs. grass, organic vs. non-organic, local vs. import, etc. and get to know your butcher or meat dept. folks at your favorite grocery store. Ask them questions and try out the same cut of beef from different sources and of different grades. Teach your ‘tasty-buds’ what to look for and learn about how different meat tastes and how different fat content will cook. Decide what’s right for you and your budget – then enjoy!
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Smoke Flavors When Grilling
Q: We have a lovely propane BBQ that works extremely well – however, would like to add the flavor of wood chips now and then. Is it going to damage any of the components if we do so?? and how would you recommend doing so. Thanks – Beverly
CB: You can easily add some smoke to your grilling and roasting experience – with a couple of easy-to-do options.
Option one is to purchase a smoker box made of cast iron and that fits on top of the grates directly above the burners. Add a few moist chips to the box after it’s heated up and cover with the lid. The chips will smolder and smoke and with the hood on the grill closed, you’ll get some nice smoke flavor.
Option two is to take same wood chips (usually found at the hardware store or sometime the grocery store, outdoor sports equipment store, etc) and wrap them in a couple layers of aluminum foil – like a big ol snow ball. Then puncture the foil with a pencil or such in several places. Place the ’smoke bomb’ on the grill above the heat and you will get some smoke on your food.
Option three is to place a chunk of the wood you like to use, hickory, alder, oak, mesquite, apple, cherry – etc. right on the grill and let it smoke. These can be branches cut from the tree or even just a big ol hunk of it. — You’ll want to watch it that it doesn’t catch fire, but if it’s wet then the part that dries out will smoke.
Option 4 is to place herbs on the grate. You can use rosemary, thyme, etc. that come in larger branches.
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Using the Rotisserie
Q: When I do a rotisserie chicken do I remove both the grills and the plates? Thank you. Eleanor
Rotisserie on RED 3 burner grill with grates removed.
CB: The answer is dependent upon the type of grill you have. The picture in my post was shot with the rotisserie mounted on a 3 burner RED grill. It’s design allows me to remove the grates and still get maximum effect of the infrared emitter. For many grills the rotisserie will fit above the grates when cooking, for others it won’t.
In most cases (with the RED being an exception) you may want to place a drip pan beneath the chicken or other meat on the rotisserie – and that may necessitate your removing the grates and placing the pan on the burner flame covers.
Check out the product manual for your grill to see if there are any recommendations specific to the type of unit design you have! NOTE: If you are using a Quantum grill you may need to purchase an adapter kit to position the motor and spit mounts high enough for the chicken to clear the infrared emitter/grate design. Check with customer service.
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Searing on Infared Grill Burner
Q: Last year I purchased a TEC grill with a searing section. Unfortunately there were no instructions with the TEC grill, and I have no idea as to how it is used. How do you use the searing section. Regards, Richard
CB: On Sizzle on the Grill there are many different posts about searing…and the Char-Broil/TEC grill you have is an excellent grill for that purpose.
Turn it up to a high temp (you may need to experiment to find the setting you prefer and it will vary subject to the meat you are cooking and the recipe or desired result you want) and use it to ‘brown’ or sear mark meat like steaks, burgers, etc. You won’t need butter or olive oil, I recommend you season meat with kosher-style salt, pepper and a spritz of high heat canola, peanut or grape seed oil (any high temp cooking oil will do) and then place on the clean grates. Use tongs or a spatula sprayed with some of the same high heat oil to turn over in a few moments – could be seconds depending upon the meat thickness and type of meat – You create cross hatch sear marks by turning and rotating 90-degrees from the original position. NOTE: If the meat is a thin cut of under 1 inch you may not need more than one turn to sear and cook it to the desired state.
Regardless of the grill you cook on I always recommend the “Sear and Hold” method for finishing just about any good cut of meat that requires more than just the searing. (For instance fish may only require searing on two sides – using a spatula to turn – but a 1 – 2 inch steak will do well if seared, then )removed to indirect heat to finish.
- Here’s a post on that technique: Sear and Hold “When grilling – the secret is to learn when to ’stop’ grilling!”
For more questions, tips, tricks and ideas on cooking with high heat – give a look at the Users Forums to see what folks are doing and saying there.
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When to butter Hamburger Buns?
Q: I’m not exactly a pro at the BBQ helm and with now getting the news letter I’m learning new things and trying new things for perfect example, I made your basic cheese burgers, maybe the weather was just right or what ever but it was the first time I done burgers without having the burners on for the full cooking, that was odd yet cool, they cooked themselves…and I got this idea of well if a guy can grill everything else why not try the burger buns,,, OK so my wife put a bit too much butter on them to do a real good job but ya know the were not all that bad,,, so it brings the question, would it be better to coat the bread first to toast it or after searing? What do you or other readers do? -Jack, Marietta
CB: So glad you are enjoying cooking burgers and look forward to hearing from you as you experiment with this technique to find the way it best fits your tastes. As to the question of “When to butter buns?”Good question sir! Let me answer by asking a couple of questions:
- When you make toast in the toaster, do you butter it first?
- When you make garlic bread in the over under the broiler, do you butter and garlic it first?
Yep – the answer to your question is both, depends, yes and no!
Oh man…I am being quite a smarty pants today, but seriously – it is up to you and what you like and how you feel like doing it on any given day. I’d encourage you to post your questions on the Boards of the Users Forums because your questions and ideas will undoubtedly help someone else and others may share ideas that help you as well!
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3 Ways to grill lobster tails.
Q: How do I do lobster tails on the grill? Larry
CB: Depending upon the variety of lobster, usually it’s the Maine & North Atlantic variety or the rock lobster from the warmer waters of the Pacific – you can do them a couple of ways. Here are 3 of my favorite methods:
1. Cut the tail in half, length-wise, so you have two separate pieces and give each a spritz of clarified butter or canola oil and grill it flesh side down for a few minutes to get some brown sear marks, then turn and cook until the shell is brilliant red/pink and the flesh has turned from translucent to opaque.
2. Skewer the lobster tail length-wise so it will grill in the shell and not curl, cook on both sides until the shell is brilliant red/pink
3. Remove the meat from the tail and cook it on the grill as you would shrimp or scallops.
To my way of thinking, when it comes to most grilled meat, seafood and poultry: simple is always better – less seasoning, less added flavors from rubs, oils, sauces. You pay dearly for lobster, so enjoy the flavor!
Two recipes that require a bit more effort:
Broiled Stuffed Lobsters
Steak & Maine Lobster Kabobs
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The “Sear & Hold to Finish” method of grilling.
Q: What is the “Sear & Hold to Finish” method you talk about all the time? Is it just for steaks? Do I close the hood? – Jack, St. Louis
CB: Essentially it’s the idea that once you’ve grill marked or seared the outside of the meat (steaks, chops, fish, burgers, chicken) on your hot grill – you need to STOP grilling and just finish cooking the meat at a lower and indirect temperature. The way the pros do it at the best steak houses is sear side one, sear side two – maybe repeat to get cross hatch marks, then into a pan or tray and into the 350F degree oven for a few minutes to “finish.”
When you do it using this technique, you can take the steaks inside to your oven, or place them in a tray with some foil loosely over and close the hood – think of your grill as an outdoor oven (if somewhat inefficient!)
Practice this with some diligence the first couple times you try it – so that you don’t over cook the steaks and don’t simply steam them. Often, you can just cover loosely with some foil and set to the side where residual heat will finish them.
The point of this technique or method is simple. You can always grill it some more, but you can’t un-grill it. For great tasting food once you have grilled the meat on direct heat of the 550F – 650F degree searing temperature and it’s got the lovely grill marks on it – stop grilling! Just finish cooking with lower heat and let the meat finish to the USDA temperature you want.
I do this with burgers, chops, fish and even chicken. You may find that those friends who always wanted well-done are surprised to have a well-done steak (165-170F degrees internal) that is still moist and tender!
Here’s the post where I introduced the idea on the blog:
Tips, Tricks & Techniques
Basic Grilling:
“Sear & Hold” for Great Tasting Results
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We just bought a Char-Broil grill. Since it is our first gas grill, I was surprised that a small direction pamphlet or basic recipe booklet was not included in with the grill to help us know common grilling times,etc. Why not?????
Susan – not sure if you purchased your grill assembled or if you did it yourself – there is a booklet with each grill called, coincidentally – “Sizzle on the Grill.”
Let me find a PDF version of it and I’ll post it in the PDF section of this web log – it might take until Monday during business hours for me to find one!
Meanwhile – check out this web log and especially the FREE PDF Pamphlets in the Categories listing, upper left-hand corner of every page here on Sizzle on the Grill.
Also – lot’s of recipes and posts here with grilling tips, tricks and basics.
Here is PDF file of the Summer Tour Pamphlet – and there is a hard copy of recipes and tips in your grill. Also there are Grilling Guides for most grills – check the product pages of Char-Broil web site for one specific to your needs.
Summer Tour Pamphlet
Have had your infra-red grill for about 4 months – and can’t get it to heat up more than about 400 degrees. We’ve checked all the tank connections, gone through the troubleshooting options, but it just won’t ever get up to 500 or 600. Have tried it on pre-heat, sear, every setting. What’s up?
Julie
I can only suggest you contact Customer Service to discuss…they may be more helpful specific to the model you have.
Contact Customer Service
Hi-
Last year purchased the oiless turkey fryer and did a turkey for Thanksgiving and a standing rib roast for Christmas. Both were cooked to perfection. Now with summer here (in Florida it’s all year) I’d like to do both beef and pork ribs. Do you have specific recipes I might try. Your other recipes seem to be for regular BBQ grills. Thanking you in advance. Carol Stokley
Hiya Carol…take a click at the Search Recipes navigation tab at the top of the page – there is a special Big Easy section of some recipe techniques – all of which are applicable.
And please do take a look at the Users Forums link – click all the way through to the forum and check out The Big Easy conversation board. Lot’s of topics and ideas there. If you don’t see something – just ask and one of the enthusiasts will most likely have some ideas for you!
After searing and placing steak in a holding pan, and placing it on the warming tray, Do you close the cover or leave it open? I am always confused as to when to close the cover or leave it open.
Jack – the way the pros do it at the best steak houses is sear side one, sear side two – maybe repeat to get cross hatch marks, then into a pan or tray and into the 350F degree oven for a few minutes to “finish.”
When you do it using this technique, you can take the steaks inside to your oven, or place them in a tray with some foil loosely over and close the hood – think of your grill as an outdoor oven (if somewhat inefficient!)
Practice this with some diligence the first couple times you try it – so that you don’t over cook the steaks and don’t simply steam them. Often, you can just cover loosely with some foil and set to the side where residual heat will finish them.
The point being that – once you have grilled the outside, stop grilling! and just cook with lower heat and let the steak finish.
I do this with burgers, chops, fish and even chicken.
Here’s the post where I introduced the idea on the blog:
Tips, Tricks & Techniques
Basic Grilling:
“Sear & Hold” for Great Tasting Results
I’m looking for recipes and methods for home-made pastrami. Any suggestions?
Ahh – I’ll make the rye bread – and you check out couple of really great sites for enthusiasts where I’m sure you’ll find several recipes for this. Both are free but will require you to register and use the search function. Good people at both sites will be there to answer some questions
Bradley Smoker Forum
BBQ Brethren Forum
For some advice and perhaps several recipes – a bit closer to home – go to the Sizzle on the Grill Users Forums and pose your question, I’m pretty sure one or two folks there will have some pastrami recipes in their files.
Q: How do I clean the grates so that will be ready to use the next time around yet NOT RUST?
Bruce, not sure what type of grates you have…so that makes it difficult to answer your question with specifics. Here are a couple of methods that I use to keep the grates clean and ready on the various models of grills I field test.
Cast Iron (un-coated)
I really think any grate of cast iron is going to help you grill better because of the excellent heat retention and even distribution of heat. They are not instantly responsive but, once you get used to grilling with them, you are truly spoiled.
Treat a bare-metal cast iron grate like a you would a cast iron fry pan. After each use, use high heat to clean most of the food residue off, then as it cools – use a stiff metal brush to remove the remaining particles. Before it cools completely spray or brush all sides with a canola, grape, cottonseed, peanut or other high-temp food safe oil. At this point you can either just cover the grill when the entire unit has cooled or you can also place the grates in plastic bags. If a bit of moisture gets in they may have some mold on them s- depending upon how long between uses – but that will burn off when pre-heating your grill.
The common myth that you should leave the grates dirty so they “season” is goofy and unsanitary and will not improve the taste of food. In fact, it will decrease the life of the grate and also contribute to mixing flavors between different foods on the grill. Would you cook with a dirty pan?
On a regular basis you can use the non-soapy steel wool pads to scour the surface and then re-season as you would a cast iron pan.
Porcelain coated cast iron
Use high heat to burn off any left-over food residue and brush off remaining when the grill has cooled. You can also wipe these down with a scouring pad from time-to-time.
Bare Metal Stainless Steel
Treat these bare metal grates and grids as you would cast-iron.
Coated metal wire racks and tubes
Treat these as you would coated cast iron
We recently bought the Commercial Series 580 Four-burner Infrared
grill and want a rotisserie. We bought a universal but it will not fit with the side burner, I would have to remove the brackets every time its used. Any ideas?
Also can you remove the grill for larger pieces of meat? There is very little room between the grill and rotisserie.
Thanks.
I feel your pain! I believe there is a new accessory that is especially designed to work around this problem. I don’t have the information on it…but have seen one in use (CLICK HERE) in a field test I organized with one of our Guest Chefs.
While you can remove the grates, the emitter plates should stay in place because that’s what generates the infrared.
For today – I would recommend you contact Customer Service to see if they have any remedies other than waiting for this fix!
do you have a facebook setup for Sizzle on the grill? sure would be cewl if you did! searched but could not find anything.
Larry
Larry – we’ve talked about it but, for the life of me, can’t figure out what we would put there that isn’t already here or in the Users Forums.
I’m open to the idea – what would you think should be there?
What is the approximate cooking time for a 5 lb. prime rib using the Char-Broil RED rotisserie? Do you use all the burners or just a section?
Chris – here’s a link to the post I did on this subject:
CB Cooks Prime Rib 3 Ways:
Rotisserie, Smoked, ‘Fried’
I used a RED 3 burner for the rotisserie version and used the larger double bay side, with the controls on the rotisserie setting. I added a few wood chips in the trough, just for some flavor, and kept the hood closed for most of the cook.
Every so often I would stop the rotisserie motor and check the temp with an instant read digital thermometer. And that’s the only way to know the answer to your question “how long.”
It’s going to be as long as it takes to get to the internal temp you prefer. There are several factors involved:
1. The temperature of the meat when it goes on the grill. If you’ve stored it at about 40F degrees then it will be cooking on the outside to get that internal temp up. As you check the temp from time-to-time you may find the outside is getting crispy and the inside has a ways to go…in this case, remove and wrap it in foil and cook with indirect heat until the internal temp is at the level you want. UNLESS you like it that way.
2. The outside temperature and general weather conditions. When cooking outdoors in cold weather, the grill will lose some heat thru the lid and that will lower the temperature of the cooking chamber. While infrared is doing most of the work when using the rotisserie on the RED, there is still some convection occurring with the hood closed.
3. The quality of the meat. If you have PRIME meat, there is more fat and it will cook a bit faster in this particular cut. If you have CHOICE or SELECT, the fat content is different and that will affect cooking time
4. Use of marinades, sauces and such will affect cooking time. If you are someone who likes to inject flavors into meat, the added moisture will cook the meat a bit faster – just stands to reason. And if you use any ingredients with acid in them (lemon juice to ketchup or vinegar) then these will also “cook” the meat a bit.
5. Using cold-pressed oil and spices that can burn when exposed to infrared applied on the surface of the meat will tend to make the taste bitter. I urge you to refrain from using any olive oil, especially cold-pressed types, with infrared cooking. It’s not good at the higher temps of infrared.
how do i do a boneless pork loin? i have a 3 burner infrared red grill
Hiya Ruth – I encourage you to click on Search Recipes at the top of this page. When you get to the landing page move your mouse cursor over the word RECIPES and use the pull-down menu to click on the Search all Recipes – just enter the work ‘loin’ and a long list of recipes will come up. Several are for pork loin.
As for the method, I always recommend the Sear & Hold method for grilling roasts. I’ve found it works particularly well for pork.
Do have a good meat thermometer handy – to insert after browning on the grill – or an instant read you can use to determine the internal temp. USDA guidelines recommend that Medium is 160F degrees.
I also recommend you take a look at the Users Forums conversation threads specific to your grill because there may be some helpful information – or post a question and get some advice from fellow users.
Can any one help me?
I see in most recipes for brines that salt is the primary ingredient. I can not use salt. Is there any thing I can use in place of salt?
Linda, I understand your situation as my doc just gave me some advice to cut back on salt – which I thought I had, evidently not enough!
A brine is not about salting, it’s about creating a process called osmosis…essentially the meat is placed in a solution that is made dense by the addition of salt (and other ingredients) to water – Because the water in the meat is less dense there is a process whereby the water wants to “equalize” or move from the dense character of the salty solution into the less dense area of the meat. Some salt comes along, and it actually helps to tenderize as well.
So brine as a form of adding moisture to meat and some tenderizing is definitely out for you. BUT you can use some other concoctions, I’ve had good luck experimenting with water and a combination of apple cider vinegar, some herbs and lemon. You want to really test this out on say, one piece of chicken breast, before you jump into using it on the entire bird or all of the parts. The ration is the key thing. The herbs and lemon add some flavor, as does the apple in the vinegar – BUT the acid properties of the vinegar and the lemon will also break down (to some extent) the meat and you want to be careful of the balance.
For one whole chicken I might try something like:
1/4 cup apple cider vinegar
1 large lemon, juiced and the peel pulverized and slices
2 bay leaves
2 sprigs of thyme, rosemary, sorrel or tarragon (choose just one)
tsp crush black pepper corns
optional 2 Tbsp brown sugar
Place chicken in a bag or non-reactive bowl and add this mixture. Cover with tap water and seal the bag or cover the bowl and place in fridge overnight or at least 8 hours.
Remove, rinse, pat dry and lightly spritz with canola oil before grilling over direct heat or in The Big Easy, and refined olive oil before roasting with indirect heat.
Does this help?
Do you have a recipe for preparing and cooking a “fresh” ham?
Kenneth –
there are several ways to go – so, to be most helpful to you first tell me what kind of equipment you have…so’s I can be as specific as possible. If you’ve not done it before it can be somewhat daunting…so need to understand what you plan to cook it in.
I would also recommend you spend some time on the Users Forums and perhaps post your question there as well – on the board most relevant to the equipment you have.
at the infared grilling tour in Joiliet Illinois speedway will there be someone there to answer questions about cleaning the grill
they should be able to help you…what questions do you have?
And, have you checked out the Users Forums for your grill to see if there is anything there that might help?
Hey C.B. Just a line to say that my Char Broil Quantrum is the most awesome grill I have ever used. I have been “Q’ing since 55 and never enjoyed it as much as I do now.So far all the recipes that I have used from your book have worked out well. Keep p the good work !
I am having a hard time keeping my smoker at a low enough temperature to slow cook some foods. The temp I am needing is around 170 degrees, my smoker seems to hold about 250 to 270 degrees. How do I keep a constant low temp, without my fire going out? I have the New Braunfels Hondo smoker. Thanks
Hiya Denise – thanks for taking time to post this question – I’m going to do my best to give you a couple of answers that ‘might’ work for you and one that I’m certain ‘will’ lead you to some satisfactory results!
Your smoker is an off-set with the firebox on one end.
I’m going to assume it looks something like this:
Just to try things out, when you are not smoking or preparing food – build a fire in the firebox and test the temperature in several locations in the cook chamber. Use an oven thermometer located in a couple places to see how the temp varies in different spots.
Here are some tips to try – but just one at a time to see the impact – it’s kinda the rule of scientific experimentation, just do one thing and see how that affects the outcome before moving to the next.
A sure fire way to get information on this or other questions you have with your smoker is posting this very same question on the Users Forum in the Smoking & Barbeque conversation topics – specifically in the Thread on ‘Smokers & Barbeque Equipment’ There, folks will read your question and many of them will have good advice on this situation as well as other tips, tricks and techniques.
Hope some of this helps! Keep me posted on your results!
I recently got the 3 burner Quantum infrared grill at Lowe’s. I also purchased the CharBroil hawg brush. But that doesn’t reach far enough down the deep sides of the grates, even when I brush from both sides.
One other comment – the instruction book that comes with the grill should be as detailed as you are on the correct way to season the grates. All it mentioned was the initial burn-off.
Thanks
I believe you are correct and I understand that is being addressed in future printings.
My cook consistently thinks she has to use a (what I call a bacon press) on my char grilled hamburgers. She says everywhere she’s worked, they have used one. I haven’t. I tend to think it would press the juices out of the meat?? she thinks it seals the juices in. What do you think? Do you use one?
Paula – I do not use a burger press because of the reasons you suggest. In the 50’s my mom was a waitress in a coffee shop and the grilled burgers were fantastic. Of course, in those days, the cook purchased the hamburger from the local butcher who would grind it to order. The beef was mostly chuck and had a high percentage of fat in it. She used a burger press because there was so much extra fat, it needed to come out or the burger would be too juicy and greasy.
That was then, and this is now. If your cook is grinding her own hamburger – and knows both the type of meat and the fat content, I won’t argue with her. (Hey she has a lot more knives than I do – as well as all those pots and pans!) But most likely you are getting your hamburger just like the rest of us do – at the store and it’s pre-ground (in all liklihood) at a processing plant. If by some chance you are lucky enough to still have a butcher at the store and they grind their own beef, perhaps you can have it specially ground.
But frankly, if you are grilling on a hot grill, there really is no need to use a burger press. So I suggest you take charge and use the heavy weighted press for bacon and for dishes like ‘grilled chicken under bricks”
Hey CB -
Been using the EZ Fryer & Red grill for a year or so really enjoy your blog.
Have a blood pressure problem developed (I’m sure the salt rubs I use:) I would like your opinion about using potassium rather than salt to make the rubs. Are there any drawbacks? What happens when potassium meets infrared heat? Remember I cook 5-7 days a week (mostly meat – trying more veggies)
Thanks
I gotta tell you I don’t have enough knowledge on the subject to give you a good answer…but here’s a post that I think would be good reading: CLICK HERE
And would you post this on the Users Forum? I bet someone there has a similar situation.
I too have cut down on salt, using better quality when I do use it – like the sea salt or kosher salt with larger crystals. The flavor is there after cooking and it doesn’t take as much to please the taste buds!
I’m also using more herbs and garlic infused olive oil after the grilling.
CB
Hi I just got a 4 burner RED grill and was wondering what that wrench looking thing that came with the grill is used for? I couldn’t find anything in the book about it.
Thanks.
That wrench is what one might call a “legacy tool.” The original specs for the grill called for the casters to be installed by us when we built it. Those required a wrench and they spec’d that one. Fast forward to the actual build and shipping and the specs for the wheels have changed. But they didn’t ‘un-spec’ the wrench. Probably because the assembly kits were already put together or something.
At least that’s what I was told when I asked the same question whilst building my RED.
I have a infrared heat grill I use the wood chips for flavor. I also have my charcoal grill which uses regular charcol. I like the charcoal flavor. Is there a product which will give the charcoal flavor for use in the infrared either in chip form or crates that will produce the charcoal flavor Please advise Thank you
Gary Nelson
Not sure if you are using ‘briquettes’ which are compressed wood and coal dust, etc. or hardwood charcoal. If you are using hardwood charcoal, you can just place some of that on the grates of the infrared grill (Quantum) or in the U trough of the RED/Heatwave. That should do the trick.
I would like to purchase the big easy, But I have some questions, unfortunatly your site has no simple contact us section. would you respond if you are able to answer some questions about the big easy, and try to make your website easier to use, it’s impossible, buying from this site is like paying cash for the surprise package at the carnival
hiya Nick….We’ve got lots of information on The Big Easy here on Sizzle on the Grill – even more on the Users Forums, where folks who own the product talk about it and share tips, recipes and such. As for purchasing the product – we don’t sell anything here. There are links to The Big Easy web pages at Char-Broil and you can purchase the product there.
So – how can I help you?
Follow up on 8/12
hey Nick…sent you a couple of emails – still waiting to hear back! How can I help you?
Follow up on 9/4
Nick?
Hey CB I was at the Washington Kite Festival also and you are right on about it.
Keep on Grillin !
The salesman said never grill with the lid closed. Is that so?
no – it’s not. Depending upon the weather conditions, the type of meat you are grilling, the technique you are using and a number of other variables – including what type of grill you have – closing the hood while grilling can be a perfectly smart thing to do.
If the meat is thin, say less than 1/2 inches thick and you are grilling on HIGH or hot charcoal bed, then you really don’t have time to close the hood.
Take a look at the various posts I’ve made about cooking steaks, pork, burgers, chicken, etc. and you’ll see I often recommend closing the hood for specific phases of the cook.
What type of grill do you have?
INFRARE CHICKEN PARTS ON QUANTAM WHAT TEMPERATURE RECOMENDED AN HOW LONG SINCE THIS IS NEW TO ME;
Sear & Hold. I’d suggest you start with the thighs, then legs, adding breasts and wings in that order.
Medium high heat – if your Quantum is a 2009 model it has grate thermometers and you can judge the temp at the grate by referencing them. So I’m guessing you have a 3 – burner model, if you have a 4-burner this method should work just fine. – then turn on the left hand burner to get it up to about 550F degrees and the middle burner on low – you should end up with about 400F in the middle with that configuration and the far right burner(s) would register in the 200F – 250F degrees. Season the chicken pieces and lightly spritz with canola oil. Starting in the left rear, place two thighs and let the skin side sear for about 2-3 minutes or until there are sear marks on the skin, then use tongs to move to the front half of the burner and sear the other side – while you add either more thighs or legs to the back. After the thighs you sear on both sides are ready (about another 1-3 minutes) use tongs and place them on the next burner original side down and move the legs up to the second position. Add more chicken to the first section of the grill and continue moving chicken forward until it gets to the end of the grill and place it in a covered pan and let it rest to finish. Read this post to get a better idea of how this Grilling By the Numbers works!
(If you have the 2-burner Urban Grill then you will only need to use a holding pan on the side shelf, covered with foil to hold chicken as you finish browning – before turning the grill to OFF on one side and LOW on the other, placing the pan with the chicken on the warming rack over the burner that is OFF)
OH and check out the Users Forums (link at the top of this page) and the Quantum Users board – there are many useful tips and tricks posted there – or you can post your question and get replies from other Quantum grill owners.
First I cooked a chicken in my new Big Easy. Followed the instructions and it came out perfect. So far so good. Last night I tried a small prime rib, and followed directions on the accompaning brochure. After only half of the suggested cooking time, the meat was already way overcooked and virtually uneatible. One prime rib in the dumper! If I can’t tell what the cooking temperature is… how can I judge the necessary time? It seems to me that 35 minutes per lb is way too long. What am I doing wrong? Help!
Phil Behrens
Santa Barbara, CA
Phil…the most important temperature is inside the meat. It tells you everything. Unfortuantely – and I’m so sorry this happened – you found ou the hard way.
The Big Easy infrared cooker doesn’t “bake” or “roast” meats like a traditional oven or cooker. The infrared energy produced and emitted from the sides of the cooking chamber doesn’t become heat until it hits the meat. That’s why it can create such a tasty brown crust on chicken, turkey and such. And that’s why there is no “pre-heating” of the cooker.
Since the cooker isn’t a “heat” chamber – the meat thermometer placed in the meat tells you what is going on with the cook – and any excess heat produced is coming off the meat and is unimportant to the cooking process…I know this seems counter intuitive to all that we have learned about cooking!
I’m really sorry you had a bad meal – but remember you can always chop up overcooked beef and serve it in sauce over pasta! or as a bbq beef sandwich sliced very very thin and re-moistened with sauce or broth!
Take a look at the Users Forums and check out some of the conversations on The Big Easy conversation board. Don’t hesitate to ask a question by posting it – there are many users who would be more than happy to help you!
Hi CB,
I just bought an “Charbroil Red” Infrared grill. It is my first gas grill. I’m having a hard time understanding how to know when the grill is heated to the right temperature. I have a probe temperature on the side( I believe that is for the meat temperature itself, right?) and also what looks like a temperature gauge on the outside of the lid. Do I pre-heat the grill until the outside gauge reaches the specified temperature in the manual?
I cooked some steaks on sear the other night and when I put them on, they did not “sizzle” (grill was not hot enough) they way I thought they would. It seemed like it took a few extra minutes for them to really start cooking and by then, they were tough.
Ashley – I’m not trying to dodge your question – but want to refer you to the Users Forums and the RED/Heatwave topic board. There is just so much information there to help you get going in the right direction that it makes sense to spend a little time there. Feel confident that if you ask a question you will get some good advice from folks using the same equipment!
Hi CB,
I am finally ready to switch from conventional gas grill to infrared one. I am torn between Quantum and Red. Would you please advise. Thanks.
Roman – I can’t tell you which is the best choice for you. Only you can make that choice. Both of the infrared systems you are looking at offer high heat searing, even heat across the entire cooking surface, low & slow cooking, self-cleaning settings and can provide you with some great tasting and juicy food.
To help you get some input from current owners and other who are also trying to decide – I think you might wanna take a look at the ongoing conversation on the Users Forums called “I’m looking for a new grill.” Folks, just like you, post questions and get responses from current owners. And also give a look-see at the RED and Quantum topic boards as well – to get a sense of what features folks are talking about, food they are cooking, questions they have, tips and tricks that are shared to see which of the infrared cooking systems seems to fit you style of grilling and cooking.
Maybe making a list of all the styles of outdoor cooking you currently do, or would like to try, along with what foods you most often cook (those busy nights when you gotta eat and wanna grill) along with your budget, how and where you use your grill —- these can really help you come up with the right combination of features and cost analysis. Take a look.
Not trying to dodge your question…
CB
I got got a Quantum Char-Broil Model 463246909 for my birthday. I’ve been reading your recipes and most of them say cook at a certain temperature. How do I set the knobs on the grill so that the temperature gauges register at the correct temperature. so far I have just been guessing.
Mark…happy birthday! someone likes you to give you an Urban Grill!
Spend an hour or so one weekend just playing with the grill. Turn on one burner, leave the other off, and adjust the control knobs from lowest to highest over a period of time – and note where the temperature at the grates is hitting. (The Urban Grill has thermometers at the grates)
And then turn on both and play some more. It’s honestly the only way to help you get to know how your grill operates. This will help you to better estimate what is needed when grilling….but taking into account that outside weather conditions like humidity and air temperature will have some effect on what’s happening with your grill as well.
This exercise, combined with some experience of cooking on your grill should take out some of the guess work. By the way – take a look at the Users Forums and see all the comments and questions on cooking on the Quantum Grills. Could be helpful – especially the conversation about seasoning the grates!
question in the news letter you had a recipe for a fesh ham in the big easy and i lost it can you resend it or tell me where to find it please thank youand 1 more thing do you have any brines that does not salt in it thanks again
Lindy – at the top of this page is a link entitled SEARCH RECIPES
If you click on that link it takes you to the Char-Broil recipe files. There is a category for The Big Easy and the recipe you desire – is there!
As for non-salty brine. The salt ingredient is one of the key factors that makes the chemistry of the brining process work. The only thing I can think of is to use water with herbs and maybe some apple cider vinegar.
Another idea is to use injection as a means to add moisture and flavors. Take a look at the post I wrote a few weeks back:
Smoke/Roasted Injected Chicken
I noticed in you article on Beer Can Turkey that you said you use your largest stock pot for the brining process. Isn’t this a no-no IF it is metal? I’ve always thought that brining should take place in a non-metal container.
Hiya Bill – thanks for the question. I have a collection of pots and pans that I’ve accumulated over the years, ranging from one Lodge enameled cast iron pot that I bought on sale at a Kroger, several relatively inexpensive Revere Ware stainless metal pots and a couple of restaurant quality saute pans and pots. The Revere Ware pots are what I use to brine in, sometimes. They are stainless steel and I use a standard mix of kosher salt – brown sugar – herbs – mix that all up with warm or hot water, cool it – add maybe a dash of apple cider vinegar and then place the chicken, pork or turkey in the pot – top it off with cool tap water, cover and hold in the fridge or my cooler from 4 hours to overnight.
On some occasions I do use a large couple-gallon size plastic bag to hold everything, and sometimes I use a large restaurant type food safe plastic pail…all depends upon my mood I think.
I wouldn’t use a pot that was either bare cast iron or aluminum because they would react with the acid in the solution – but I can’t think of a reason why not to use the stainless steel for brining. After all the ingredients for brine are nearly identical to what I cook with in the same pot (sometimes) when making sauces, stews, etc.
What have you heard is the reason NOT to use one of the pots I describe?
By the way – I’ve also posed this question with some long time cooks to get their input. I’ll update this post if they shed any light on the subject.
UPDATE: It appears that folks with a lot more gray hair and matter on and in their heads than me — drum roll please — agree with me. No problem with using the stainless steel to brine, but clearly do not brine food in bare aluminum or cast iron.
I just bought my Big Easy, butcher has recommended a 20 -21 lb turkey for my crew on Thanksgiving, what is the consensus about cooking a bird this large. My Big Easy will hold up to a 25lb bird.
Rick – I’m not trying to avoid your question – but I think you will get some very practical advice on the Users Forums from folks who have the same cooker. I would recommend you test roast a chicken or two in the cooker to get a sense of how it all works, so you aren’t scratching your head the day you need to prepare. Watch the videos on assembly and seasoning. And talk to some of the folks on the Users Forums.
Other than that…I would definitely check to see if the turkey is “enhanced” and if not, give it a good 12 – 24 hour brine using your favorite recipe for same.
Rinse, dry off and place in cooker. You may want to spritz the outside with some canola oil or season – but if you’ve brined, no need to salt. You might also like to place some aromatics like onions, herbs, etc in the cavity to add some additional flavors to the bird as it roasts.
Test your thermometer to make sure it’s accurate – and plan on a good 3 hours…total time. (no pre-heating or cool down to speak of)
I just purchased The Big Easy and have tried cooking a chicken in it twice. Both times the upper portion is beautifully cooked but the bottom is almost rare. What am I doing wrong?
Hiya DeB – could be a couple of things – take a look at the Users Forums where there are several conversations threads about this very subject – one of which may help you to solve the cooking issue.
CB, If u ever get down to Georiga for the Master’s in april check out the cop’s that cooks for the guy’s who work traffic that week. They have a set-up even you would like.
Oh man – would that be a dream to get to attend that event! And lemmie tell you – I am impressed by just about anyone who cooks on just about any set-up if the food tastes great! Thanks for the suggestion.
is it possible for the big easy to cook a 13 # turkey in an hour ?? ive cooked 2 in my new big easy and reach 165 f. in 1 hour both times , the last time i had even burnt a wing.
JR….I’ve had that size cook in about 90 minutes. But to answer your question: “Is it possible?” ahem – you kinda prove that it happens!
Happy Thanksgiving!
I just purchased a Red three burner grill. I can’t seem to get it to heat up beyond 250. What am I doing wrong? What should I do?
Couple of things that could be going wrong – but the most common (we all do it!) is turning on the propane with the control knobs at the grill on or open. Check out this post to learn a bit more: CLICK HERE
I have a new 5 burner grill. Should I add lava rock to my griil?
John – the use of lava rocks in most grills has fallen out of favor as the efficiency of the burners and designs of the grills has become more efficient. And the use of flavor bars above the burners has replaced the way lava rocks worked – a bit.
You don’t say what type of grill you have – so a proper response isn’t possible. If it’s a new Char-Broil infrared grill – by no means should you add anything to the space beneath the grates. The infrared is what cooks the meat and heats up the grates – if anything is blocking that pathway – then the grill is not functioning as it should.
If you have a traditional propane convection grill – and you like the experience of using the lava rocks at the location under the grates where you most often slow cook – then I’d say “enjoy” but make sure you have it rigged so the entire cooking area is not affected. The lava rocks will catch drips and they eventually get clogged up – unless cooked at super high heat to burn it all away. Lava rocks will take time to heat up and will kinda sorta hold heat and kinda sorta even it out as they will radiate a certain amount of heat as infrared energy — but not very efficiently and not very much.
Just as a point of information – many folks who slow cook food in smokers or in their grills rigged up for the slow cook will add a pan of clean playground sand to the cooker as it heats up. The sand will hold heat and help to even it out when the grill door or hood is opened…and help to speed up the return of the cooking chamber temperature to desired levels.
I love a deep fried turkey and have done it for many years but I have a question? Does it matter which way the turkey goes into the fryer meaning should it go legs up or legs down or doesn’t it really matter? In advance Thanks.
Kim – I’ve stopped frying turkeys in hot oil because it got so expensive, was worrisome and took so long to heat up, cool down and the hassle of filtering, storing or disposal. I switched to cooking turkey in The Big Easy.
As to your question…there are several schools of thought on that issue. The most important thing is to make sure nothing is stuffed inside so the 350F degree oil can fill the cavity and cook inside — and that the inside doesn’t create either a bubble of air with keeps the turkey from submerging or if one end is kinda blocked and the oil all rushes in from the top, say, — hot oil being managed over an open flame is, well, more than a bit of danger.
I own a gas grill and have started to smoke some things using a box on the grill. I have had read some articles that say to soak the wood chips for a time and others that say not to. I have also seen a story that says it is NOT good to soak the wood first. What is the right way to ’smoke’ something on a gas grill??
Kim — before the wood can start to smolder it must dry out…not just a little bit, but completely. So wet wood takes longer to smoke. In my experience wet wood also steams – which if you have an excessive amount of chips, can create some real humidity in the cooking chamber.
I do not purposely dampen the wood chips I use for adding smoke flavor to food cooking on the grill. And when I want to “smoke” meat lower and slower on the gas grill — I use dry wood chunks, which tend to smolder much better and longer than the chips so I don’t have to open and replenish the supply as often. Opening the hood to either check on the meat or add more chips is one of the real problems of slow smoking on a grill.
For more help with your smoking questions I encourage you to take a look at the Users Forums and perhaps register to leave a comment or question. There are many members there who are experts at smoking, and quite a few who smoke on their grills. You don’t mention the particular model of grill you use — so maybe there will be someone there who has some good ideas for you that are spot on for your grill.
I have recently purchased the Red infrared grill and so far, have really enjoyed it. My question is when is it best to cook with the top up or down?
Ronnie – glad to hear you are enjoying the RED infrared grilling experience. It takes a bit of un-learning to get used to it – right? Here’s my method, but – as in all things grilling, there are differing points of view.
Generally speaking when I’m searing meat, you know – like steaks, chops, etc. using the searing setting on the control knobs – that’s when I’m grilling with the hood up and the food has my full attention.
When I’m slow roasting or rotisserie cooking – or finishing meat off of heat, that’s when I close the hood to keep the heat in and help cook or finish.
Of course in poor weather, I may use the hood a bit more.
I recommend you take a look at the Users Forums and ask your question on the RED/Heatwave topic board. I bet you’ll get some really different answers.
————————
Note: because the RED/Heatwave and Quantum infrared grills can sear at such high temperatures this method described above works for me. When grilling on standard gas grills I will sometimes use the hood to help boost the heat at the grates when searing. OR use a disposable aluminum tray inverted over the meat to hold heat first on the grates and then on the meat when searing.
I recently purchased The Big-Easy for my husband. There was supposed to be a recipe book (rubs, etc.) that wasn’t in the box. Can you mail us one as I am sure it has many tips we can use?
Wanda – hope you really enjoy the new Big Easy. I think you may find that it becomes very handy to prepare many meals besides great tasting & juicy fried-style turkey.
I’m guessing you purchased the original Big Easy so you can download a copy here: Big Easy Cooking Guide
I recommend you take a look at the videos I created with tips and tricks for getting started: Big Easy Videos
And also check out Big Easy recipes here: Big Easy Recipes
For any number of tips, tricks and to get specific questions replied to by fellow owners of The Big Easy you can also take a look at The Big Easy conversation board on the Users Forums
If you need additional information about the product, including product manual, etc. just go to Char-Broil web site and product manuals are available as FREE PDF downloads.
I used my CB Big Easy for the first time following the instrucitons provided and the turkey turned out a mess (cooked too fast). The control valve only has off and on and the instructions states to turn the valve to “ON” and nothing about regulating to obtain the desired temp. Are you suppose to regulate the heat using the thermostat inserted in the bird? I would appreciate any help with this issue. Thanks.
Walter – sorry your first effort wasn’t all that you’d hoped for! That can be very disappointing. Take a look at the Users Forums — The Big Easy topic board and I bet there are going to be many helpful hints, tips and suggestions there. Or you can post a specific question and lot’s of Big Easy users to listen and provide some advice!
Most of my family does not particularily like dark meat. Can you cook a turkey breast in the Big Easy? If so, any special suggestions?
Todd – easily done. Depending upon the size of the breast and if it’s full or half — I’d recommend using a shelf (either the accessory one sold by Char-Broil or home-made) to ensure the breast is elevated a bit toward the center of the basket and cooking chamber. Then — just have at it as you would normally.
Here’s a link to a post on the Users Forums of a fellow who recently purchased a Big Easy and prepared a turkey breast in it.
First Turkey Breast in The Big Easy
You may want to check out several other posts on the Users Forums for tips, tricks and ideas for using your Big Easy.
I have been looking for a good meat thermometer that I can use with / in my gas grill that also has remote ability. I have used a couple but have always had trouble with the meat probe wire. Can you recommend some good choices please??
Kim I have been very happy with the CDN digital therm I use…but the model I own does not have a remote.
Check out the various conversations and tips on thermometers here on the Users Forums: Thermometers
CB, I read your tip on cleaning your grill with aluminum foil and plan to try that but I hav a question on this. After putting on the aluminum foil and the heat on high how long does it usually take (on average)?
Kim – that’s a trick question….not intentionally, of course! It all depends upon what’s on the grates…what you cooked, any sauces, etc. The correct answer — ahem — is “Until it’s clean.” But since I’m not Simon or Gordon Ramsey I’ll try to answer as best I can.
If I were grilling chicken pieces and used a bbq sauce glaze during the final 5 minutes or so – but didn’t use a pan to hold them in (per my Sear & Hold method) so the grates got kinda messy – but not burned on sauce. I say it’s about 15 minutes.
I was waundering how long do you cook a pork loin in the big easy oil less turkey fryer. and how long would i cook a whole chicken to , i just got this as a christmas gift and i only used it once already with pork loin but we had to cook it longer then the book tha came with the fryer and i also had to cut the meat up in quater sections to get it done .
thank you
Phillip
Hiya Phillip.
In The Big Easy it’s all about the internal temperature of the meat and not necessarily the amount of time it’s been in there cooking. I usually plan on 10 minutes per pound – but that can vary according to the actual temperature of the meat when it goes in the cooker. And I use both a CDN meat thermometer I picked up at the supermarket, in place of the one that came with the cooker – and an instant read thermometer to check the thigh, etc. to ensure it’s done prior to carving. I like 165F for the leg-thigh meat and because of the brining, the breast is usually moist and tasty.
Now you can try a trick I’ve also used. Roast the brined chicken legs down for the first 45 minutes, then remove and turn it breast down for the final cook. The lower section of the cooker has less convectional heat build up and will preserve the degree of “done” of the breast while the leg-thigh area is getting both a concentrated infrared and residual convection heat.
I generally brine whole chickens, to ensure moist results, and place them on a Char-Broil chicken roaster to ensure they are centered in the cooking basket so I know I’m getting even cooking.
One thought for you is to share your experience and/or read what other people are doing by checking out The Big Easy topic board in the Users Forums. You can pick up some great tips, tricks and ideas – as well as post a question and get multiple answers and ideas from folks who are cooking the same thing.
In your article addressing asparagus spears on the grill you mention “pomace olive oil “………what is this type of olive oil, and where can it be obtained please?
Thanks,
Nic
Hiya NIC – thanks for the comment and question.
Pomace olive oils are derived from the seeds or pit of the olive by a special extraction process. You may also find grape seed oil and others that can be called “Pomace.” While these oils retain many of the beneficial properties of the highest quality oils (Extra Virgin is generally thought of as the highest quality cold pressed olive oil.) they require a different extraction process and, most often, do not have the intense flavor of the cold-pressed version of the oil. They also have more general and practical uses in the kitchen and are (generally speaking) much less expensive. Pomace has a higher smoke point (the temperature at which the oil burns) and thus is more practical for high temp grilling, at least more so than a cold-pressed extra virgin or standard olive oil – which are generally unfiltered, unprocessed and will have a lower smoke point and may turn bitter when exposed to the high heat of direct grilling and searing. And that’s a pricey bitterness!
This post I wrote a while back may help you with my thinking on the topic of oils I “suggest” are good to use for general outdoor cooking and specific oils for high temperature grilling and searing: The oils I use for grilling and why.
Any olive oil that is referring to itself as “blended for frying, etc,” will most likely be pomace oil and you should be able to find it in most grocery stores, if not – use canola or safflower oil. I buy large cans of the stuff at a “Cash & Carry” grocery store that is used by small restaurants and such to supply their daily and weekly needs for all types of products. I think I pay about $15 for 1 gallon can. Most of the healthy properties of olive oil that you might be buying now, and usually for a much lower price.
When I see a good article on Sizzle on the Grill, I can’t print it out without getting all the advertisement, etc. How does one print out just the recipes ? Thanks
Jon – many of the posts have links to recipes and all of our recipes have a printable version with no ads.
If you like one of the articles or stories that is posted, say an article with tips and such, just use your mouse to cursor over the type and photos in the article and right click to highlight and copy. Then paste in a word program and everything is saved. You can edit and print from there.
The actual posts are not printable at this time unless you use that method..but thanks for the suggestion, it’s on the list!
Tell me more about the new self-cleaning infrared grill. I saw one at Lowe’s and am really interested. Prior to this model, I have read comments that the infrared grills are too difficult to keep clean. Will this new one truly fix this problem?
Hiya Gail – I’ve been cooking on the two variations of Char-Broil infrared grills for more than two years and recently added the third version to my collection and I’ve not had the various “cleaning” issues that some folks report. After receiving hundreds of emails on the subject and reading dozens of posts on the Users Forums about it I’ve kinda concluded the problems about cleaning arise for folks who insist on using barbeque sauces and marinades prior to grilling so the sugars in the ingredients burns and nearly turns to hard coal when exposed to infrared.
I don’t use these types of sauces or such prior to grilling and only add during the final 5 minutes or so – and then only a very light amount.
The RED infrared grill is, to my experience, very much like cooking with a charcoal fire – but with control over the heat. It’s 100% infrared and has porcelain coated cast-iron grates. I’ve written many posts about my experiences with this grill and cooking method.
The Quantum infrared system is a bit more like the traditional gas grilling experience and has a combination convection and infrared cooking heat system. I enjoy using these grills and there are many posts on the Users Forums from fellow users who have come up with different techniques and recipes for it.
The Big Easy Smoker Roaster Grill and several other new infrared grills called the Patio Bistro models will feature a third infrared system that has specialty grates. I’m liking this system and these smaller grills for everyday cooking when it’s just the two of us!
Several models of Char-Broil grills in 2010 have a new feature that will save folks (like me!) from forgetting the grill is on and letting the propane tank burn out overnight.
it’s a special control knob that you can set to Grill, when you are using the grill and to Clean when you want to set a timer that turns off all of the gas lines to the burners after a pre-fixed time. When the burners are left in the HIGH setting, this serves to act as a time cleaning cycle. I’ve used it on several cooks and love it!
More questions? Visit the Users Forums and check out the various boards where you may find some helpful tips or post a question there – I bet you’ll get some helpful replies from infrared grill owners.
[...] Just Ask “CB” [...]
My question is should the cover be open or closed when grilling steaks, burgers etc. When I watch cooking shows most seem to grill open when I do it the food seems to take forever to cook. I live just north of Boston and I wonder if the NE has anything to do with it. In Texas visiting relatives they always cook with the grill open. Pls answere as I love grilling but can’t figure this out Tks
Hiya Jim – thanks for taking time to post your question. Just above your post a few questions is one asking nearly the same question. The answer is Yes & No. If you are grilling in good weather and your grill produced good hot searing grate temps, and the steaks are the normal thickness we all get at the store, say under 1 inch thick, then it’s up to you. But I’d say, hood open.
IF the steaks are extra thick – then the closed hood will hold more heat in the cooking chamber and help to “roast a bit.”
Using the Sear & Hold method it could be up while grilling and down while finishing off of direct heat.
And if the weather is inclement and such, then down.
See where I’m going with this?
You can also add your question to the Users Forums and see how many different answers you get as well!!!
I am building an outdoor kitchen this summer and looking for a “slide-in” infrared grill that is natural gas fueled. I looked at the Char-Broil web site to no avail. Do they make one and I just missed it?
Always enjoy your postings, thanks.
For several years Char-Broil made a Char-Broil|TEC infrared grill combo that was offered as a slide in. I believe several folks have reported to convert the cabinet-based dual fuel infrared models to more stationary locations – but I’m not sure what impact this may have on the warranty, etc. so am not endorsing that. You may want to jump on the Users Forums and post your questions — could be some good advice on how to accomplish your plan!
Hi CB,
Do you know where I can purchase a Char Broil Big Easy Infrared Smoker, Roaster, and Grill in Calgary, Alberta, Canada?
Thanks
Dani – at this time the only distribution I’m aware of is in the states. And you may be able to order one online thru Char-Broil but I’m not up-to-speed on the rules and regs for cross-boarder shipping.
Hi CB:
When is Char-Broil going to bring out the basket accessories for the 25lb Big Easy like they have for the smaller unit—could really use them!! Are we 25lb Big Easy owners step-children?????
Nearly all of the accessories are inter-change-able. The easy out shelf for instance. I know they are working on a new hinge basket – just haven’t got it yet. And Dale – you are one of the family – jump on the Users Forums and share your questions and thoughts with the other Big Easy owners and users and I bet you feel right at home!!!
In your latest newsletter you talked about a “smoker box in the back” of the Big Easy, are you talking about the bottom of the Big Easy or in the rack? This sounds like something that I would love to try, I love pulled pork, but do not own a smoker and I LOVE the Big Easy. Thanks
The latest version of The Big Easy is a bit different – and has a feature which allows for some smoke to be added and contained in the cooking chamber. It’s called The Big Easy Smoker, Roaster, Grill
I just purchased a charbroil infrared, and have no idea about the maintenance and care of the product. I dont wanna just scrub and clean like my old bbq. Any helpful hints on care of my new bbq?
Tim – congrats on your purchase and I hope you share and enjoy many tasty juicy meals cooked on it.
First thing I recommend is take a look at the product manual – and do a little tinkering with the manual in one hand and the grill in front of you. Become familiar with what’s what! NOTE: if you purchased a grill with the Quantum infrared system – be sure to season the grates and continue to prep and season them as you might cast-iron grates or a cast-iron fry pan. Bare metal is something that takes time to fully season, improving as it does. If you purchased one of the other infrared grilling systems – just follow those directions.
Second – take a look at the Users Forums and especially the RED & Quantum owners/users topic board. Many tips, tricks and suggestions can be round there that you may find helpful.
Third – ask questions on the Users Board (register, it’s free – and it’s required to help prevent spammers)
Next – try out cooking something you know backwards and forwards…and check to see what happens when you do what you normally did – to see how things are different. Check out some of the posts on this blog, many of which feature infrared grills. Check out the Tips & Tricks section of this blog – for some tips on using the best cooking oil for the task at hand, etc.
And then – stay tuned because we’re endeavoring to make all recipes specifically applicable to grill types with some basic skills-sets defined for you. I’m working on it and will publish them one grill at a time as I complete!
Hope this helps!
On Quantum Model# 463246910 how do you cook a “rib eye” steak pittsburg medium rare?
Hiya Robert — thanks for taking time to post your question about preparing a Pittsburgh style steak on the Quantum grill. (for that matter – any grill)
First off – let’s make sure you and I are on the same wave-length when we use that term. The conventional wisdom is the name of the style of preparing a steak came about from steel workers who would bring a piece of raw beef to work and cook it on a piece of hot steel. It had to be a fast cook cause the steel was so dang hot. That tended to make the steak with a crusty surface on both sides and pretty darn near raw in the middle.
So – the first part of an answer is to have high heat – I’m talking 650F degrees or better. The Quantum infrared grill is capable of that. (As are the other infrared grilling systems from Char-Broil.)
The second part is you need a piece of iron to be authentic. I use a cast iron skillet – others use a cast iron flat griddle. Heat it on the surface of the grill or side burner until it is smokin’ hot – spritz or brush a high temp oil like peanut, safflower or avocado on the steak that has been seasoned with coarse salt and pepper and come up to room temp for at least 30 minutes prior to cooking.
Slap it on the hot iron and let it sit until you can easily lift it without any sticking because the crust has formed and the proteins are cooked and aligned and release. Turn it and repeat.
Remove when both sides are seared. The thicker the steak the more raw inside. The thinner the steak the more done the inside. Remember: don’t leave it on the hot iron longer than it takes to sear and form a crust cause that just means it burned! If you want to “finish” off of direct heat in an uncovered pan with the hood of the grill closed until the internal temperature hits the level of doneness you desire – that’s essentially the Sear & Hold method I advise most backyard grillers to use for everyday grilling.
More questions about this or other techniques of cooking on the Quantum or other grills – check out the Users Forums for the topic board most suited to your questions!
Hope this helps.
CB
First of all I’d like to say that I enjoy reading every monthly post. My question is this, would you consider posting the Jayne and Donna Breast Cancer “Que for the Cure” BBQ cook off being held on Aug. 14th 2010 in Lisle IL. Amateur cookers are welcome to enter. All proceeds being donated to breast cancer research and support groups. Live music (blues) and all you can eat BBQ. You can contact me at 630-532-8352 or drdry@comcast.net for details. Thank you for allowing me the opportunity to ask. Isn’t it about time that men do something to support our precious women?
Steve – you are always welcome to post outdoor cooking competition events, etc. on the Users Forums Calendar and Special Events topic board. With pictures and details. Many of the members are on competitive teams.
I am new to the Big Easy Smoker Roaster Grill and wonder if there is a place where others that use the BE SRG gather and post recipes
Thanks for posting your question — head on over to the Users Forums http://sizzleonthegrill.com/user-forums/ and you will find a bunch of folks who have posted recipes, tips, tricks and all manner of good advice and help should you have questions!
I have seen a lot of chatter on the Quantum grill grates lately. I have the same problem as all the others with rust. My model is a bit older; it doesn’t have the thermometers above the knobs. I am an experienced griller and have used a lot of grills in the past. I mention this because I am used to maintaining a grill a bit better than the “average” person who just use the grill with an occasional brushing. All the talk from Charbroil seems to be about “seasoning” the grates. I have another conventional gas grill with cast iron grates and am well aware of how to season grates. I have a couple issues with Charbroil and their advice. First my grill manual and Quantum cook book that came with it don’t mention anything about “seasoning” the grill. Since I have experience with cast iron grates, when my grates and emitter tray started to get early signs of surface rust, I removed them, cleaned them with a steel brush on a drill until I got the metal shine again, oiled and re-assembled,started grill and baked on oil. The oiling didn’t do much to prevent the rust from appearing again before I used the grill again. I continue to do the above at least every 2 weeks and also spray down the grates with cooking spray after a min. 15 minute burn and brush each grill sesion. Still get RUST. Second isuue is the emitter plates that will also rust, mine are to the point the spot welds are showing signs of failing. Again at least every 2 weeks these are removed & cleaned as stated above. Even if Charbroils “seasoning” advice worked for the grates, you don’t mention the emitter plates and they will rust away under your grill grates. I live in S. FL. and it gets humid and there is always moisture and salt in the air, nothing I can do about that. I have one of the most heavy duty/expensive grill covers available, I move the grill under cover of my lanai when not in use and short of storing it inside my house under airconditioning, I don’t think ther is much more I can do. I understand the enviroment I live in can be hard on metals, so I looked into replacing my grates/emitters. This brings up my next issue. Charbroil must have lost its mind, to replace the grates/emitters on my 4 burner Quantum is $279.96 plus shipping!!. That is about $100 less than I bought the grill for at Lowes a couple years ago and for only $210 more dollars you can get a brand new one from Lowes today. You don’t ned a degree in economics to see the problem here. Now I’m not sure what to do, use the grill trying to make the grates/emitters last as long as possible then throw the hole thing away and never buy a Charbroil product again. I know I’m not going to spend that kind of money to replace the grates/emitters. Charbroil, why not make replacement grates affordable? I know this is an issue at Charbroil because as I said my grill came with no instructions on “seasoning” and that is all over Charbroils sites and response from customer service, so I know their must be a lot of complaints. Now this issue is being addressed on Sizzle on the Grill also. I have opened a case with customer support about this and who I could contact regarding the excessive replacement cost of parts only to have my case closed when I continued to ask who I could contact. They closed it saying “no activity”although that was at their end I continued with questions but customer support stopped responding. I have opened another case, we’ll see what they say this time. Having said all this I like how the grill cooks, I just wish you didn’t have to be Donald Trump to maintain and buy replacement parts. I could obviously go on and on about this but I’ll end here. P.S. The knobs are another issue, can barely touch them after grilling for awhile they get so hot,ask customer support and they avoid the question.
Marcus
I just found an electric smoker at a yard sale with no directions. Any advice on how to get started using it or where to find directions?
Bob – if it’s a Char-Broil – you can get a product manual at Char-Broil.com in the parts section…free download.
And then head over to the Users Forums (link at the top of the page) to the Smoking topics board and ask some questions – you’ll get lot’s of help as you need it and new questions come to mind.
I recently bought a new Patio Bistro electric grill. I was wondering if there was a special section on your website that address cooking with this type of grill and any special cleaning tips? I have always used a gas grill and I find this type of grill to have different times to cook foods and was looking for some recipies that address this type of infrared cooking??
Thanks
You ask a great question and I admit to being behind in my goal of creating more recipes that are adjustable or adaptable by use of simple charts. The Patio Bistro you purchased is infrared and will cook at exceptionally high temps compared to other electric grills. So grilling a steak or chop on it is a true pleasure! If you kinda adapt most direct grilling recipes for char-coal or gas to your grill – I think you will be pretty happy.
(But that doesn’t get me off the hook!)
Also – take a look at this review of the Patio Bistro just posted on the main page of Sizzle on the Grill, written by Cyndi Allison.
Cyndi Allison tests the Char-Broil Patio Bistro® Infrared Electric Grill. And her verdict is…
I’ve got a cleaning question about a Commercial Series Quantum Urban Grill we recently purchased. After every meal, I leave the grill on “high” for 15 minutes to burn off all residue, scrub the grates and plates and recoat them with cooking oil. Here’s my question: I always remove the plates and grates when scrubbing them with a brush. Can I leave the grates and plates on the gill when scrubbing, or is it best to remove them? It’s obviously easier to leave them in place, but I’ve been worried about letting too much junk accumulate in the grill. Thanks.
Tuco – that’s a great question. I can only tell you that it’s a pleasure to get an email from someone who obviously takes great care of their equipment — I bet your trade-in cars are a good buy!
You can leave the grates and emitters in place, of course — but your practice of removing both of them with some frequency to inspect and clean after high-heat cleaning is recommended to ensure you re-season the bottom of the emitter —- I’ve noticed this is where the heat builds up and really burns away the seasoning. So a quick spritz with high-temp veggie oil on the bottom of the emitter is certainly a good routine to follow.
BTW – just like a cast iron skillet gets seasoned and builds up some properties the grates are never going to get perfectly shiny again; the grates will darken significantly with each use and re-seasoning, but they don’t have to be showroom new to cook well.
Does that answer your question?
Thanks, CB. It does. Good to know I can scrub the grates and plates in place and remove only to inspect and re-season.
Interesting point about the bottom (I assume you mean underside) of the emitter plates. Although I always scrub both sides of the emitter plates to try and get all the residue out of the holes, I never seasoned the underside of the plates when I first bought the grill, which I didn’t realize was necessary. Will make a point of doing so from now on.
Thanks again. And yes, my car has 100k on it and doesn’t look a day over 30k.
Hey CB…Steve Conley the radio guy from Memphis. After “winning” your Big Easy grill at Memphis in May I have used it a number of times…for Pork Loin, Chicken pieces, breasts, half Chickens… each one come out killer!! Steaks tomorrow night for my birthday. People ask me about the grill…about how it works…and I STILL can’t explain it….but the darn thing is amazing. New concept in cooking. What about a steak? I usually ‘Grill or sear and then hold” but how can I do that in the “Big Easy”?
Steve — thanks for the post and the “Hey!” I agree with your assessment – I recommend Sear & Hold for folks as a simple way to produce good results…but with infrared grilling, it kinda can’t be beat!
I purchased Big Red Infrared Grill a year or so ago and use it quite often. I love it…..One problem……the two pans above the flame are burning through. One already has a hole in it the size of a quarter. What do you suggest? Is this unit still in warranty? Or, can I purchase the two pans to ensure using the grill this summer? Thanks for your reply.
The best answer I have is – check with the customer service folks, especially if you registered the grill warranty soon after purchase.
And, yes, the troughs are replaceable.
I always see cooking charts for all the different meats forcooking / grilling but is there some type of chart for when one is smoking something to let you know approx. how long per pound untill it is cooked to the desired temp. I realize that you can use a thermometer but looking at planning the meal time as well.
In advance thanks!
There are several charts out there — I’m working on a basic one — but to get some immediate help with your question – specific to your smoker and the meat you plan to cook — head over to the Users Forums and get tips from expert smokers who may have experience with your cooker~!
http://sizzleonthegrill.com/user-forums/
purchased BigEasy infrared, can you use wood chips, and how do you do that. First time user
C. Sonner – head on over to the Users Forums for a ton of ideas on how to get creative with The Big Easy. Many conversations about using wood chips! http://sizzleonthegrill.com/user-forums/
Why can’t I just throw a steak on the grill, set the BQ on the lowest setting and leave it alone for 5 minutes and not come back and find my stake totally burnt. Can you design a grill that has the rack like an inch higher so the drippings wont cause the stake to spontaneous combust? I have been setting the regulator a crack above the off position which is not how you are suppose to do it, but I can bring the flame down a lot lower than what you get using the lowest setting. I guess I have ADD, I can’t just stand there and move the stake around the grill keeping it out of the dripping’s flame ups. I little higher rack and a lower burning setting would fix this major problem.
Don — I’m not sure how to answer this question. So I’ll proceed as best I can.
First – The concept of grilling over direct heat – be it wood/charcoal fire, gas burners or infrared – is that it’s an interactive process. If you want to cook a piece of meat and not attend to it, then cook it using indirect heat method and roast it. That will prevent flare-ups.
Second – If you are cooking on gas — you are using hot air from the flames to kinda hot-roast the meat, and the hot grates will sear it. So I practice the Sear and Hold method – talked about at length in numerous posts on this web log. Essentially you get those sear marks on the meat over direct heat and them move the meat to a tray where it finishes to the degree of done you prefer.
Third – The flare-ups you mention are also a product of the fat in the meat, on the side of the meat (fat layers) and any oil you put on the meat. As it heats up it renders and drips onto the flame tamer or actual coals/flames and (except for Char-Broil infrared grills) immediately vaporize and potentially catch fire. You can reduce the amount of fat you add, trim of the excess fat on the sides and follow the above suggestions for Sear & Hold.
But – to be honest — it kinda sounds to me that you want the taste of outdoor cooking without the actual effort involved. In that case — I recommend you have a friend cook for you. That way you don’t have to worry one bit!
Actually a question! We do turkey and rib roast, but I have 19 people coming on the 4th and want to do pork or beef for a big crowd. Then I can relax a bit and use the barby for corn. Any suggestions. I know I can get a 16 pound “something” in my Big Easy. Thank you for your help! Ronni Richards-Bethea
Not sure what the question is….?
do the turkey first, a 15-16lb turkey should take about 2.5 hours — make sure it’s dry when you put it in. Dry seems to ensure the skin with crisp up nicely. About 10 minutes a pound, to internal temp of 165F degrees in breast and leg quarter area.
Then do the rib roast, a 12 lb rib roast will take how long it takes to get to 135F internal temperature, remove and allow carry-over heat to take it to 145F medium rare (USDA)
Some folks like to put roasted meat in a clean insulated cooler (no ice) to rest and continue cooking from carry-over heat.
is that what you are asking?
bought it 7/02/2010, seared it 3 times, used it on 07/04. cooked burgers, chicken & hot dogs. it cooked great! But now time to clean it – what a Major problem – its NOT WORTH IT or/ do you have any suggestions?
David – not sure what grill you are talking about…can you be more specific about identifying “it” — ?
But to be helpful – just for general rule of thumb,,,cleaning every grill grate burning off food debris is pretty much recommended every time you cook. Same as using a pan on the stove in the kitchen – you clean it after each use, don’t you?
Can someone answer or direct me to the thread that clarifies/illustrates how to effectively grill chicken thighs and legs completely to the bone. Right now on my Quantum, I follow the direction to grill on MED, then try to bring down the heat because the outside is searing effectively, but then over-cooks before the inside is completely done. And “yes,” I do set the chicken out 30 min before grilling. Thanks!
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Hiya KJ —- use the Sear & Hold technique…..it’s explained here for steaks, but the same basic premise applies to chicken. Brown over direct heat (with chicken it’s wise to use lower temp if skin is on, a bit higher if no skin – the skin will scorch!) sear mark it if you like, then remove and finish off of direct heat, use indirect heat with the hood closed but the chicken uncovered — shoot for about 350F degrees in the cooking chamber. I like to place the chicken I cook this way in a holding pan and lightly sauce it during the final 10 minutes or so.
How do I know it’s the final 10 minutes? I use an instant read thermometer to gauge the internal temp. 165F degrees is a good safe internal temp for chicken thighs. With practice you can go just a tad lower in the breast – say between 155F – 160F — but you need to kinda get some experience with your grill and knowing what’s what before trying that.
If you want more specific help – head over to the Users Forums and check out the Quantum topic board. If you don’t see information you need — sign up and post a question!
Here’s a post I wrote a summer back, that may inspire you!
Grilling chicken with a kiss of smoke.
I have an older Charbroil grill with the rotisserie. I am cooking a roast on it for the first time. Do you cook a beef roast on the rotisserie with the lid open, or closed? Thanks, Ben
Ben — there are a couple schools of thought on this and I’ll try to briefly share them
1. The meat on the spit cooks from direct heat below (or on some grills behind) and the rotation is for keeping it an even distribution of heat so as not to burn one section. This originated over open fire and/or the hot coals. BTW the glow of the hot coals is actually a low level of infrared energy.
2. The meat cooks from a combination of heat below as just stated plus the convection heat surrounding it when the hood is closed. Thus making the closed hood rotisserie like an oven.
It’s totally your choice as to the specific type of beef roast, the amount of fat internal, the rub or seasoning you have on it, the degree of done you prefer and the outdoor weather conditions —- oh and the time you have allotted for the cook.
I recommend cooking using a good meat thermometer inserted in the end (not on the side where it rotates and falls out!) and cooking to reach specific USDA internal temperatures — depending upon the size of the roast (the mass) there will be some carry-over heat so you can pull the roast about 5-10 degrees below the desired done you prefer and tent it lightly with foil or place in something like an insulated cooler (no ice!) and let it finish.
Always allow meat to rest a few minutes up to as long as 20 minutes prior to carving so it will finish cooking from carry-over and as it peaks internal temperature and begins to cool the muscle fibers actually loosen and reabsorb the moisture — so the meat will be moist when you carve it.
If you happen to over cook or the meat is dry…remember that thin slices are easier to chew!
Always cut cross grain….like you are cutting a log into sections so the grain shows.