Check out Char-Broil’s Trade Secrets page for information on how to turn your Trade Secret into great prizes. It all begins September 6th.
West Coast Customs version of a Grill2GO Ice
If you love hangin’ out in the parking lot before the big game – laughing and havin’ a good ol’ time with friends and family — and if there is a cooker of some variety, you are tailgating my friend. Char-Broil has a grill just for you. Called the Grill2Go Ice it is portable, has two roomy insulated containers for cold or warm food and let me tall you it can really heat up to sear & grill burgers, steaks and other tasty food because it uses infrared energy. Oh yeah …that’s what I’m talking about!
But this post is not a commercial for that great little product – it’s to let you know Char-Broil will be participating in a road trip like no other before. If you are planning to attend one of the games listed below – look for the Char-Broil display to win prizes and have some fun. And if you tailgate in the parking lot look for the one-of-a-kind customized Grill@Go ICE visiting the parking lot. That’s an early design version in the photo above – it was created by the famous West Coast Customs, you’ve maybe seen their TV show where they customize a car for some lucky winner? Well – they did it to the Grill2Go and we’ll be showing you pictures of the actual grill later next week.
Here’s the schedule as of 9/01/10 – but it is subject to change!
9/04 – Connecticut @ University of Michigan – Ann Arbor
9/11 – Florida State @ Oklahoma – Norman, OK
9/18 – BYU @ Florida State – Tallahassee, FL
9/25 – Alabama @ Arkansas – Fayetteville, AR
10/2 – Florida @ Alabama (rematch of SEC Championship)
10/09 – LSU @ Florida – Gainesville, FL
10/16 – Texas @ Nebraska – Lincoln, NE
10/23 – Oklahoma @ Missouri – Columbia, MO
10/30 – Florida v Georgia – Jacksonville, FL (Back up for Rain – Michigan @ Penn State)
11/6 – TBD (Games in consideration include: Clemson, LSU, South Carolina, Penn State)
11/13 – Georgia @ Auburn
11/20 –VT @ Miami – Miami, FL
11/27 – Michigan @ Ohio State (Columbus, OH)
12/4 – USC v UCLA (Los Angeles
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You’ve cooked dozens of burgers, a couple three chickens, hot dogs, those tasty steaks and…ahem, remember that pork steak you forgot and burned up? And the bbq sauce that spilled over into the firebox on Memorial Day? Yep – it’s time. It’s the July 16th weekend and that’s about the middle of grilling season, so it’s a good time to clean that grill and make sure it’s fully functioning to delivery plenty of tasty meals the rest of the summer!
This weekend it's time to clean up the grates, the firebox and the hood.
I just checked and a service call for stove repair runs about $125.00 just to have the guy come out and tell me what’s wrong. Then there’s the hourly rate, the travel rate and the parts. Give or take a buck or two and if there were such a service, I imagine having someone come over to repair your grill would run you about the same.
So…what’s your time worth?
Let me encourage you to spend “invest” an hour this weekend going through the product manual and making sure everything on your grill is working properly. Clean up the the crud that has built up in the nooks and crannies and spilled over into the firebox. You may need to put on some rubber gloves, get a non-metal plastic thing to scrub and scrape and you may need to tighten a screw or two. If you have a battery powered ignition system, why not pop in a new battery now? A little preventative measure today will save you the hassle when you are ready to cook and discover the battery is dead. And of course it will happen when that one person you want to quietly impress with your culinary skills on the grill is over for dinner. You’ll look like a goof-ball scrambling around trying to find a battery or using the alternate manual lighting technique. Yep – that’s what that chain hanging down from the side of the gill is…put a match in one end, use another to light it and insert the lit match into the key-holed, whilst turning on the burner. Oh yeah, you definitely want to do that for the first time when company is over and watching! Replace the battery and, while your at it, check the wire connection to the electrode – cause in some weather conditions it can get corroded and cause problems.
Here’s a tip: If you cover your grill – make sure there is air flow because in humid conditions (warm or cool weather, makes no difference) moisture can accumulate under the cover and cause rust, corrosion and mold and mildew.
Can’t find the product manual? Take a look at Char-Broil.com and download a free PDF of your product manual. If you purchased your grill already assembled — isn’t it about time you took a moment to go over the manual with the grill in front of you to see where everything is? Hey you might be surprised and learn something new…(gulp, I did.)
Of course, you don’t have to pay attention to things. You can just finish cooking, close the hood and forget about it. Yeah, that’s the ticket, just let the built up crud do it’s magic work on the metal and corrode it. After all…next season there will be new Char-Broil grills available to purchase and the parts department at Char-Broil.com is only a click away to replace that burner next spring, rather than clean and maintain it this summer!
Thanks and welcome to the cookout!
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Some helpful links:
Chocolate Covered Bacon is salty-sweet, crunchy-gooey. Dare I say it? "The breakfast snack of BBQ champions?"
“Chocolate-covered bacon is an American dish that consists of cooked bacon with a coating of either milk chocolate or dark chocolate. It can be topped with sea salt, crumbled pistachio or almond bits. References on the internet date back at least to 2005. The popularity of the dish has spread and the dish has featured on television shows about food. A variant has been served at state fairs, where the bacon is served with chocolate sauce for dipping. It was even developed into a gourmet food bar.”
“The type of bacon used to make chocolate-covered bacon is streaky bacon. It is first cooked, then immersed in melted chocolate; toppings (if any) are added, and the dish is allowed to cool. A variation is to dip the bacon in melted chocolate for a partial coating, leaving some of the bacon showing.”
“The recent popularity in the United States of bacon combined with sweet ingredients, caused by the quick (and sometimes viral) spreading of recipes in national media and on the internet, has led to unexpected culinary inventions, such as candied bacon cubes, which are based on a recipe for “Candied bacon with whipped cream” printed in the New York Times, and bacon strips baked with brown sugar used as garnish for martinis.”
This post is composed of excerpts of a complete posting originally published online at WikiPedia – the veracity of this information is open to interpretation and has not been fact-checked by me. To view the complete post with reference foot-notes: CLICK HERE
Competition to Award Best Burger in Each U.S. Region Based on Taste, Community Ratings and Regional Flair, hosted by ManTestedRecipes.com
Enter your recipe in the "Char-Broil Best Burger" contest.
ManTestedRecipes.com, a Reader’s Digest Association (RDA) brand and the only social site catering to the unique food interests and preferences of male cooks, today launched the “Char-Broil Best Burger” recipe contest to find America’s best burger recipe, as well as the top recipes from four U.S. regions. Contestants can submit a recipe for their burger masterpiece to ManTestedRecipes.com until June 20 (Father’s Day) to be entered to win one of five grills from Char-Broil. Recipes will be judged one-third on taste, one-third on member recipe ratings and one-third on regional ingredients.
ManTestedRecipes.com community members will help determine top burgers by rating the recipes on the site. One grand prize winner and four regional winners from the West, Midwest, South and East will be selected.* Regional winners will each receive a Char-Broil Grill2Go Ice, a portable infrared grill and cooler combination that takes high performance grilling on the road, and the grand prize winner will receive a Char-Broil Big Easy Infrared Smoker, Roaster & Grill, the ultimate three-in-one outdoor cooker. Submissions and contest rules CLICK HERE
Here's a fatty ready to go into the cooker. Sausage wrapped around something tasty like peppers, cheese, hard-boiled eggs, more sausage, bacon --- you get the picture. This version could be a contender as it is resplendent with a "bacon weave."
Each Friday of June, 2010 at 11:59pm EDST any registered member of the Users Forums may enter one time for the Fatty Friday Throwdown. Entries may be posted before noon on the next day, Saturday – PDST.
Please submit a new topic post in the Throwdown board listing on the Users Forums with a title of your Fatty, a picture and a recipe and short description of the method.
Voting will occur all weekend after the poll is in place and turned on and the polls will be closed Sunday at 11:59pm Hawaiian time.
Winner will be announced Monday morning – about noon Pacific Daylight Time!
Here are the weekends this contest will occur:
Friday, June 04 11:59pm thru Sunday, June 06 11:59pm Hawaii
Friday, June 11 11:59pm thru Sunday, June 13 11:59pm Hawaii
Friday, June 18 11:59pm thru Sunday, June 20 11:59pm Hawaii
Friday, June 25 11:59pm thru Sunday, June 27 11:59pm Hawaii
Questions? Want to know where to post your entry? CLICK HERE
Thanks and…
Happy Grilling!
Enter to win this Outdoor Oasis. Click on the picture.
Growing up in apartments I didn’t understand the first thing about taking care of a home & yard. Making minor repairs around the place was always solved by calling the manager and, when one came home from work or school – the problem was fixed. Magic. Faucet dripping? Call the super and voila – fixed. Door hinges coming loose? Call the manager and leave a message. Door hinges fixed. Easy-Peasy. About 20 years ago when I was fortunate to buy a house, with a yard, I remember coming home from work and noticed the yard looking pretty messy and unkempt. I said to myself while unlocking the front door: “I better call the manager to get that taken care of.” And then it hit me – I was the manager.
Thank goodness for This Old House on public TV. It save me countless hours of frustration. Yep by watching these crafts people and experienced builders, landscapers and talented Do-It-Yourself’ers — I learned how bad I was at fixing things around the house and after a few botched jobs – prepared a phone list of competent tradesmen to come over and to the job right the first time. Saved me lot’s of money cause I only had to pay for it once. As for the yard? The kid next door came with a lawn mower!
What about you? Need some help preparing your Outdoor Oasis for summer fun? You might want to enter this contest sponsored by This Old House magazine and have some fun putting together the backyard deck of your dreams. Thank goodness I can’t enter - if I won I’d have a hard time building it myself and the kid moved!
Thanks and…
Happy Grilling!
Saturday, June 5th
Char-Broil BBQ All-Star, Larry Gaian is the officially recognized creator of “MOINK Balls.” Let Larry tell you all about it – it takes a few seconds to load:
Char-Broil invites friends around the world to share in some big-time fun by making and eating Moink Balls on World MOINK Ball Day, June 5th! Are you interested in participating? Larry is awarding a commemorative certificate to recognize those who do. In order to get a certificate you only need to following these simple rules:
1) Make MOINK Balls according to accepted rules found here
2) Document your process with pictures and a short write up (with location)
3) Email pictures & write up to moinkballday@moinkballs.com by 11:59pm June 7th.
Thanks and…
Happy Grilling!
The intrepid 2010 Char-Broil® INFRARED Grilling Tour paid a visit to Kansas City, MO over the weekend of May 21-23 and shared Char-Broil’s “juicy little secret!” with visitors to the Great American BBQ Fest.
Team member Jenn describes the new Patio Bistro Electric Infrared Grill.
Visitors "Enter to Win" a grand prize at each tour stop.
A curious visitor checks out the Big Easy Smoker, Roaster & Grill in action - roast/smoking a turkey and Oh... that will be juicy!
Team member Jenn staffs the Quantum Infrared grill cooking boneless & skinless chicken breasts side-by-side with Johnsonville Sausages - and has scattered wood chips on the infrared grates to add smokey flavors.
Take a look at the 2010 Char-Broil® INFRARED Grilling Tour schedule – CLICK HERE.
