List Price : $99.95Price : $59.97 as of 2012-09-27 11:03 AM
Product Description
Experience the most juicy, succulent, and best tasting turkey that you've ever had. The Brinkmann Turkey Fryer comes complete with 30-quart boiling pot, turkey stand and hook, and 12-inch deep fryer thermometer. Designed with safety in mind, the temperature sensor automatically shuts off gas flow to prevent overheating. All Brinkmann outdoor cooker stands and turkey fryers are certified to the latest CSA testing standards.
30-Quart stock pot and outdoor gas stove
Aluminum stockpot and 45,000 BTU cast iron burner
Over-temperature sensor- shuts off gas flow automatically
12-Inch Stainless Thermometer and 1-ounce seasoning injector
Product Dimensions: 14.6 x 18.5 x 14.6 inches ; 23 pounds
Deciding on what type of smoker you purchase depends on a few factors -.1.Where do you intend to smoke, indoors or outdoors? 2.Does the smoker need to be portable due to space constraints? 3.How much time do you plan to spend throughout the smoking process? 4.What is your budget?Lets firstly review the numerous types of smokers.Charcoal - Vertical Water Smoker.A lot of folks say that the charcoal smoker adds to the flavor of the meat you are cooking.The jury is still out on that one but I believe that it does.After you get the coals going, around 20 - 30 minutes, you can start cooking.Within 3 hours the coals will have a thick gray ash over them.You need to remove this ash and add new, already burning, coals.It is best to have a charcoal chimney handy so that you can start some fresh coals before you need to add more to the smoker.So as you can see, there is a lot more effort on a charcoal smoker but I believe that the results are worth this effort.Wood Just as with the charcoal smoker, wood smokers require ongoing attention throughout the smoking process.Your smoking wood needs to be soaked so that it produces smoke and does not flame up.This wood is typically in chip form.You will then need to start the fire and when the burning wood turns to coals, you can add the wood chips and start smoking.Again paying very watchful attention to sustain the correct heat.Around 150 - 200 degrees.Gas smokers come in two makes, propane or natural.Propane smokers are portable, easy and convenient.All you need is a propane tank and you are prepared to go.With natural gas smokers, they are clearly less portable as they hook up to your household gas line.The biggest advantages with gas smokers is that you can control the temperature very simply as they come with a dial to turn up or down the heat.They are also a lot easier to keep up and clean.The process is comparable with the wood chips.Soak them in water, or a liquid of your choice (not alcohol) and then add them to the chip pan in the smoker.Electric Electric smokers are comparable to gas in that you merely plug it up and hit the switch.Once it's reached the desired temperature, add the wood chips or chunks to the element and induce smoking.Good luck with your selection of smoker and enjoy.
You can always give your family and friends a sweet treat by cooking some pulled pork or smoked ribs for them.All you need is a Bradley BBQ smoker to prepare restaurant-style meals.It presents a new world of cooking as well as an opportunity to organize reunions and other social events with your loved ones.Whether you want to explore exotic recipes or other styles of cooking, a barbecue smoker is exactly what you need.Choosing the best barbecue smoker may seem daunting at first glance.You have to purchase a product with a sturdy construction that is great for your long-term use.As long as the product you have purchased a unit that can encourage you to explore beautiful culinary treasures, you will surely get the best value for your money.Bradley BT1S1 fully-automatic food smoker.Bradley BBQ smoker can slowly roast your favorite food items.It can bring out the flavor of meats and fruits through its powerful 125-watt smoking element.Its steel exterior and 2288 cubic inch interior can accommodate most of the items you want to roast.It also has a door-mounted thermometer for measuring interior temperatures and helping you estimate the required cooking time.With this device, you can cook up to eight hours without worrying about the need to refuel it.This clean-burning smoker also requires little or no maintenance.With its smoke without fire technology, you can avoid resins and high-temperature gas from affecting the taste of your food.It also comes with essential accessories such as drip bowls and trays that can assist you while you are roasting your favorite meals.Bradley BBQ smoker is guaranteed to roast all your meals to perfection.Masterbuilt electric smokehouse smoker.Masterbuilt BBQ smoker is the perfect alternative to traditional charcoal grilling sets.It has a powder-coated exterior, a spacious two-cubic foot interior, and a set of four smoking racks.Its user-friendly operation makes it perfect for cooking vegetables, meat, fruits, and other delectable food items.With its digital control panel, you can adjust the temperature and time you need to cook a new recipe you have always wanted to try.Unlike other BBQ smokers, its precise thermostat controls for electric temperature can evenly roast and heat your food.It even has a 24-hour digital timer for automatically shutting the machine off within specified amounts of time.You can also take advantage of its insulated construction because of its capacity to ensure energy-efficient cooking.Bradley vs.Masterbuilt a brief comparison.Although both of these BBQ smokers can take your grilling experience to the next level, only one of them will serve your interests best.Once you have finished comparing their pros and cons, you can easily determine which of them can satisfy all your needs without any hassle.Masterbuilt BBQ smoker is known for its high-quality construction and innovative heating technology.If you want to experience the convenient and easiest way to grill and roast food, Masterbuilt is your best choice.On the other hand, a Bradley digital smoker will give you full control over the temperature, time, and amount of smoke you need to cook all your meals.It is also great for indoor and outdoor use because of its sturdy steel construction.Now that you know more about the top two barbecue smokers in the market, it will be easier for you to make a decision that you will never regret.Whether you wish to buy a Masterbuilt or Bradley BBQ smoker, they will always satisfy your craving for exciting culinary adventures.
List Price : $399.95Price : $325.09 as of 2012-09-26 11:01 PM
Product Description
FIRST EVER, patented remote control Electric Smoker. A radio frequency remote controls the temperature and time setting, internal light and turns the smoker on and off. IN ADDITION the remote allows you to monitor cooking time, cooking temperature and meat temperature.. all from up to 100-feet away. This new smoker also has built-in wheels and handle so moving from one place to another is easier than ever. With a extra large front window in the stainless steel door and internal light you can watch your food slow smoke without having to open the door. An integrated meat probe thermometer and thermostat temperature control takes all the guess work out of slow smoking, allowing you to slow smoke your food at temperatures between 100F to 275F. Four extra large cooking racks plus a removable drip pan and convenient side wood chip loader makes cooking for the largest of crowds a breeze.
Viewing window with internal light
RF controller
Built-in meat probe with digital temperature display and thermostat temperature control
Four chrome-coated smoking racks and convenient side wood-chip loader
So, you bought a high end gas barbeque grill and it came with a smoker box.The smoker box doesn't look like much - what are you supposed to do with it anyway? You're supposed to use it to create some incredible steaks, chops, ribs and roasts - that's what!The smoker box is usually small and looks somewhat insignificant.Not so - it's a work horse intended to hold flavored wood chips - hickory is the one that generally comes to mind.But just adding the wood chips and placing them on your gas barbeque grill won't get the job done.Great smoked meat is the result of a great cut of meat (fresh, not frozen), good spices, heat control, timing and smoke.Having a great outdoor gas grill like the SUN 5 Burner Infrared Grill is a bonus, but you can get the job done on an inexpensive two burner grill as well.As an aside - if you don't have a smoker box, a heat resistant ceramic bowl will work just as well!What Wood Should You Choose.Let's talk about the smoke first - it's definitely the easiest item to control.Always make sure you use only seasoned - not "green" - hardwood chips or chunks.Good choices are hickory, oak, cherry, mesquite or maple.These can generally be found in season wherever barbeque accessories are sold - think your local hardware or big box store.Under no condition should you try to smoke with the softwoods found in your yard (firs, pines, cedar, spruce, etc).These will leave a very bitter taste in the meat and could even be toxic to human beings.How to Use Your Smoker Box.About an hour before you want to begin grilling, soak the wood chips in hot water.It's the release of the flavored steam from the chips that develops the smoky taste in the meat.While the chips are soaking, remove the meat from the refrigerator.Remove any large pieces of extra fat, leaving a small amount to "self-baste" the meat.Next, prepare your favorite rub - using the freshest spices available.A basic rub good for most meats is..The Best Outdoor Grills Rub.1/4 cup dark brown sugar, packed.1/4 cup sea salt.1/4 cup Sweet Hungarian paprika.3 T freshly ground pepper.2 T dried onion flakes.1 T garlic powder.1/2 T cayenne pepper.1/ 4 t cinnamon.A pinch of nutmeg.Mix the spices together well.Rub (really rub) a light coating of the spices into the grain of the meat, covering all sides.Let the meat rest until the grill is ready, allowing the meat to come to room temperature slowly.Prep the Grill.Next, prep the grill.Great smoked meat is always, always cooked using the indirect heat method.This means the meat is never placed directly over the fire - it is placed next to the fire so that the meat can cook slowly for that great smoked taste.To prep the grill, light the left hand side of the grill, keeping the fire itself low.A temperature of 180 to 220 degrees is perfect.Put the pre-soaked chips into the smoker box, next to the flame.Place a shallow pan of hot, hot water on the indirect heat side of the grill.Close the gas grill and let the smoke get started.This is the last time you'll have anything to do with the wood chips.Too much smoke will make your meat taste bitter.As the barbeque grill comes to temperature it's time to prepare the basting sauce.Your basting sauce should be vinegar and water based (to help tenderize the meat) and the spices should always compliment your rub.The Best Outdoor Grills Basting Sauce.1/2 cup of cider vinegar.1/2 cup water.3 T brown mustard.3 T olive oil.1 T garlic powder.1 T chili powder.1 t cayenne.A dash of cinnamon.A pinch of nutmeg.In a bowl, mix the ingredients together well.You will be dipping your basting mop into this bowl and then onto the meat and back into the sauce, cross contaminating the sauce.This mop sauce should never be served at the table with the meat.If you want extra sauce for the table, double the recipe saving half in a separate bowl.Grill the Roast.Now it's time to grill the meat.Place a metal rack (like a cake cooling rack) on top on the pan with the heated water.Put the meat on the rack, fat side up.Close the lid and resist peeking.Every time you lift the lid you lose precious heat.After 30 minutes, it's time to open the grill and baste the meat.While the barbeque grill is open, check the temperature, making sure it's between 180 and 220 degrees.Close the gas barbeque grill, repeating the basting every half hour.You have plenty of time to spare - this requires time and patience to produce that great rib or roast.You should plan on three to five hours of grilling time.When you're preparing a roast, a good meat thermometer is a must.When the fat on top of the roast begins to look like pork rind, check the internal temperature for doneness.145 degrees is perfection.Allow your roast to rest for 20-30 minutes before serving.This will help it retain those delicious juices.Then - slice, serve and enjoy.Grill Ribs.If you're preparing ribs, you know they're done when the meat is pulling away from the bones.Remove them from the grill and serve immediately.Bring the extra sauce you prepared in advance to the table for those who enjoy that extra juicy, spicy taste.This method of grilling requires time and patience and is well worth the effort.You'll be rewarded with the best piece of meat you've ever grilled!Take the time to practice with you smoker box.You'll be rewarded once you master the cooking method.For some great grilling recipes, be sure to visit my websites listed below.Happy Grilling.
You can always give your family and friends a sweet treat by cooking some pulled pork or smoked ribs for them.All you need is a Bradley BBQ smoker to prepare restaurant-style meals.It presents a new world of cooking as well as an opportunity to organize reunions and other social events with your loved ones.Whether you want to explore exotic recipes or other styles of cooking, a barbecue smoker is exactly what you need.Choosing the best barbecue smoker may seem daunting at first glance.You have to purchase a product with a sturdy construction that is great for your long-term use.As long as the product you have purchased a unit that can encourage you to explore beautiful culinary treasures, you will surely get the best value for your money.Bradley BT1S1 fully-automatic food smoker.Bradley BBQ smoker can slowly roast your favorite food items.It can bring out the flavor of meats and fruits through its powerful 125-watt smoking element.Its steel exterior and 2288 cubic inch interior can accommodate most of the items you want to roast.It also has a door-mounted thermometer for measuring interior temperatures and helping you estimate the required cooking time.With this device, you can cook up to eight hours without worrying about the need to refuel it.This clean-burning smoker also requires little or no maintenance.With its smoke without fire technology, you can avoid resins and high-temperature gas from affecting the taste of your food.It also comes with essential accessories such as drip bowls and trays that can assist you while you are roasting your favorite meals.Bradley BBQ smoker is guaranteed to roast all your meals to perfection.Masterbuilt electric smokehouse smoker.Masterbuilt BBQ smoker is the perfect alternative to traditional charcoal grilling sets.It has a powder-coated exterior, a spacious two-cubic foot interior, and a set of four smoking racks.Its user-friendly operation makes it perfect for cooking vegetables, meat, fruits, and other delectable food items.With its digital control panel, you can adjust the temperature and time you need to cook a new recipe you have always wanted to try.Unlike other BBQ smokers, its precise thermostat controls for electric temperature can evenly roast and heat your food.It even has a 24-hour digital timer for automatically shutting the machine off within specified amounts of time.You can also take advantage of its insulated construction because of its capacity to ensure energy-efficient cooking.Bradley vs.Masterbuilt a brief comparison.Although both of these BBQ smokers can take your grilling experience to the next level, only one of them will serve your interests best.Once you have finished comparing their pros and cons, you can easily determine which of them can satisfy all your needs without any hassle.Masterbuilt BBQ smoker is known for its high-quality construction and innovative heating technology.If you want to experience the convenient and easiest way to grill and roast food, Masterbuilt is your best choice.On the other hand, a Bradley digital smoker will give you full control over the temperature, time, and amount of smoke you need to cook all your meals.It is also great for indoor and outdoor use because of its sturdy steel construction.Now that you know more about the top two barbecue smokers in the market, it will be easier for you to make a decision that you will never regret.Whether you wish to buy a Masterbuilt or Bradley BBQ smoker, they will always satisfy your craving for exciting culinary adventures.
List Price : $385.00Price : $175.00 as of 2012-09-26 11:00 AM
Product Description
While many smokers have just enough power to dry jerky, the Smoke Vault 18-inch and 24-inch creates a wide range of usable heat that can be used for smoking ribs, fish and turkeys as well as baking pies and breads. It is roomy enough for Dutch ovens or your favorite cookware. The convenient snap ignition is coupled with a finesse style propane gas valve that translates into 20,000 maximum BTU's of usable heat. Two standard smoking racks. One jerky smoking rack. Water pan. Cast iron wood chip plate.
Two standard shelves and one jerky rack
Comes with water pan
Very stable design for outdoor cooking and smoking
Tile shower pans either work or showers leak.And believe me a leaky shower creates an expensive mess.Maybe you don't know that shower floors naturally leak.They do.But there are three key features of a tile shower that makes a naturally leaky shower waterproof.The real mystery is all three features are hidden.You see a tile shower floor leaks.That's because neither ceramic tile or the grout in the tile joints is waterproof.Water seeps through the floor.Now you can apply sealer to slow the leaking.But you can't stop it.Water just goes down into the floor and through it.So there is more to a waterproof shower than you can see.That part that you can't see is the shower pan.You can't see it from the top of the floor and you can't even see it from underneath the shower.Now shower pans come in several types but they all perform the same function.The most common type of tile shower pan is built from masonry which surely isn't waterproof.So here's the first trick.A shower drain is more than meets the eye.The drain isn't like a sink drain.It actually has drain holes on two levels.The level you see in the floor is just one of the levels.The other drain level is in the floor.It's down below the surface, and kept open in a traditional shower by a layer of small gravel.How does having a drain below the surface help?That drain is where the water that seeps through the floor ends up.You see the shower floor has a waterproof layer built into it.Usually that layer is a special vinyl sheet that absolutely will not leak.So the water that makes it through the floor reaches the vinyl membrane and then heads toward the lower drain.That's the second secret ingredient to most shower pans.Then the final trick is the vinyl membrane is glued to a flange on the drain to form a waterproof joint.So in effect you have a waterproof pool built into the shower floor and thus no water gets through the shower pan.That's how you get a leak proof shower pan that will work for a long time and look good the whole time.So a shower naturally leaks.But that's not a problem because of what you can't see.The built in shower pan keeps a shower working right and looking right for a long, long time.
There is always a learning curve with any new appliance or gadget.The turkey fryer is no different.There are some simple tips that can get you started quicker and with greater confidence.One of the first questions is usually, "How do I know how much oil to put in the pot?" This is an important question because if too much oil is in the pot and heated then it will most likely overflow the pot or boil over the edge when the turkey is placed in the pot.A good method to use to determine the exact amount of oil needed with the bird you are going to fry is to place the bird on the stand in the pot and then fill the pot with water to about 2 inches over the bird.Now remove the bird and note the water level.Make a measurement from the top of the pot to the top of the water level.Now all that is needed is to dry the pot and the turkey.Fill the pot with oil to the same level that the water had reached without the turkey.When the oil is heated you can now safely insert the bird with confidence that the level is proper.Even though some pots have an etched or stamped mark indicating the top oil level it might always be a good idea to run your own test with the turkeys you are going to be using in order to save oil and also for added safety.Oil can be used for times as long as 4 or 5 hours to cook additional turkeys as long as the temperature remains at the recommended 350 degrees.Be sure not to let the oil rise higher than 375 degrees or it will began to smoke and break down and become rancid.Oil is reuseable if it is properly drained, filtered and properly stored.Keep in mind that the more the oil is used the greater the chance it can retain minute amounts of sediment which could affect the flavor of the finished bird.Experience would be the best teacher as you get more and more use from your turkey fryer.If your oil has been used a lot and you are not sure of its quality run a simple test by frying a few potato wedges in a sample of the oil.Tasting these will quickly tell you if the oil has gone rancid.You should use a funnel equipped with a filter to strain the oil when removing it from the pot and placing in back in the storage container.Of course it goes without saying that the oil needs to be completely cooled before draining.Handling hot cooking oil is a sure path to injury or at the least a terrible mess.In a very short period of time I am sure you will become rather fond of your turkey fryer as you receive more and more compliments about your new cooking skills and you are not a slave to an oven for 4 or more hours to roast a turkey.
Contrary to what most beginning barbecue grill masters might think, it's not the charcoal used in their BBQ smokers that creates the smoke.The charcoal provides the heat, but its the wood that gives up that smokey goodness!When you smoke meats, you're bathing them in a constant and strong stream of wood smoke. This smoke is created by limiting the amount of oxygen available to the wood as it burns. Doing this causes the wood to smoke rather than burn. You also want to help the smoking process along by pre-soaking your wood chips or chunks in water for about 30 minutes before adding them to the fire. The more we can slow down that burn the better. .Choose and experiment with all types of wood for your BBQ smoker - including apple, hickory, mesquite, cherry, and oak. Wood chunks and chips are available in bags at the grocery store or via the Internet from specialty sites as well.If you're feeling experimental, some interesting woods you can use in your BBQ smoker include apricot, peach, pear, orange, and grapefruit. Each of these types of wood will give your barbecue a different taste. For instance, apricot wood provides a mild, fruity sweetness that goes great with meats like chicken, turkey, pork and fish. Orange wood provides a medium smoke flavor with just a small hit of fruit flavor.If you want a real treat, and something that your friends will be talking about for years to come, fill your barbecue smoker with wood from the barrels used to house Cabernet wine! A rich, deep, dark purple color is the first thing you'll notice, followed by - of course - the remarkable taste! .
Talking turkey.The talk around town in November was mostly politics, but after the election, people started talking turkey.The thought of using a self basting or kosher turkey did not appeal to me, I've never liked taking too many short cuts, I find it ruins the fun.But I had heard a lot of talk about brining and how it cut cooking time down and made the turkey universally moist.I did a bit of research, reading magazines and online articles and finally I got the basic formula. one cup of salt per one gallon of water.Salt and water seemed pretty boring so I researched further.Recipes for brine were a dime a dozen, some made sense while others were downright bizarre.Finally, I decided I wanted my brine to give my turkey a little more than a salt bath and came up with my own recipe based on that one cup - one gallon ratio.I started out with a half gallon of water in a large pot.I added two cups of salt and one cup of brown sugar.I brought it to a boil and kept it on just long enough to dissolve the salt and sugar.Next, I dropped in some peppercorns, a couple of bay leaves, and some thyme.Finding a container big enough to hold a fourteen pound turkey and enough brine to cover it wasn't much of a task.I just so happened to have a five-gallon bucket that I used for home brewing.I poured the slightly cooled liquid into the bucket, topped it off with another half gallon of water, and added a couple trays of ice cubes to hasten cooling.I then added one gallon of apple cider and one cup apple cider vinegar.I placed my turkey into the liquid, completely covered and let it brine away in the fridge for eighteen hours.The Big Day.On Thanksgiving morning I preheated my oven, pulled the bird out of its salt soaked slumber, rinsed it off, and patted it dry.I stuffed the bird with stuffing that I had pre-cooked that morning and found a suitable roasting pan.Twenty minutes per pound was what I had heard for roasting a brined turkey and I factored in an additional twenty minutes for the stuffing.I roasted the foil-covered turkey at 400F for the first three and a half hours, basting it every half hour.In its last hour, I removed the foil, turned the heat down to 375F degrees and brushed a honey mustard glaze on it.I let it rest about thirty minutes so that the juices could settle and then it was carving time.My first reaction was "Wow it slices like butter!" The reaction of my dinner guests said it all--this turkey was different from its grainy, bone dry predecessors--this bird had taste! Safe to say I'm sold on brining.
If you have ever used Asian knives than you have probably heard about Santoku knives before.The design is similar to a Chef's knife; however, there are a few key differences that in my opinion make them much better than a Chef's knife.If you don't know, a Chef's knife is a general purpose knife that is used in the kitchen.It's usually around 8 inches long and has a slightly curved blade which helps promote the 'chopping' motion.A Santoku knife on the other hand, can be anywhere from five to eight inches long and while a Chef's knife has a pointed end the Santoku version has what's called a sheeps foot tip.Basically, the spine (top) of the knife curves downwards at the front.This gives you a flat straight edge that has limited 'rocking'.Where Santoku knives really differ is in the actual blade design.There are little slits cut vertically into the blade which are knivwn as Granton edges.These little scallops that are cut into the blade help prevent food from sticking to the blade while cutting.For example.A Victorinox Fibrox 7-Inch Granton Edge Santoku Knife is a Santoku knife that has Granton edges and is extremely popular in food preparation.While you would use a rocking motion to cut stuff with a standard Chef's knife with a Granton edge Santoku knife it's a little different.Some of them have curved blades (which is the best of both worlds), but in most cases Santoku knives are used for slicing, dicing and mincing.In fact, Santoku literally means 'three virtues' or 'three uses' which references the tasks that it's been designed for.If you find one with a curved blade that is a blended design you get the added benefit of being able to perform the rocking action without food sticking to the blade.If you have been searching around for a new Chef's knife to add to your collection I highly recommend that you also check out Japanese Santoku style knvies.The blended version of a Chef's knife and classical Santoku knife is one of the best combinations that you can find.As for what these knives are usually made out of? Generally, it's high carbon steel which means no dish washer as they'll rust.High carbon steel is preferable for knives simply because they take an edge and retain it longer than any other type of metal.
The spring and summer months are a great time to pull the old grill out of the garage, dust it off and start planning some delicious barbecue dishes.Most of us know how to make basic grilled foods like burgers, hot dogs, steaks and sausages.These are generally cooked by the most basic form of grill cooking, direct heat cooking.Direct heat grilling means that the food is directly over your heat source (hot coals or gas burners) and cooks from this direct heat.Direct heat is perfect for smaller food items that you want to quickly sear the outside, producing that beautiful browned caramelization on the surface, while sealing in the juicy freshness of the inside.It is the ideal cooking style for steak which is nice and browned on the outside yet pink and juicy on the inside.However, what many grilling neophytes don't know is that direct heat is not the only way to cook on a barbecue! Another important style of cooking is indirect heat grilling.Indirect heat relies on a heat source which is not directly next to or beneath the grilling food, but is rather separated by some distance.With the lid closed on your barbecue, this gentler form of heat cooks the food by convection of ambient heat in the hot air and smoke within your grill, rather than by direct radiant heat from the coals.This is similar to the way food cooks in your oven when roasting, except without the wood smoke!So why should you learn how to cook with indirect heat? What is it good for? Well, if you tried to grill a whole chicken with direct heat over very hot coals, the surface skin and fat would be burnt to a crispy, black char long before the interior was fully cooked.Also, by the time the middle was cooked, the flesh would be dried out.You would loose the surface flavors and juicy interior of a well roasted chicken.So the solution? You guessed it, indirect heat.Indirect heat allows your larger cuts of meat to cook slowly, developing the outer brown color more slowly while allowing the interior to cook to perfect doneness.A perfect rack of ribs requires the meat to cook slowly until the meat is tender and almost falling off the bone.A chicken should cook completely while the exterior does not char.All this and more can be accomplished with indirect heat.So how do you do it? Lets find out! For starters, you will need a couple of things to help make your indirect grilling perfect (you can do without them, but they are helpful. A shallow metal pan or dish half-filled with tap water.A meat thermometer.A grill thermometer (if your grill doesn't have one built-in).Start your charcoal or gas burners as you normally would.If you are using charcoal, when your charcoal is all hot and ready (when the briquets have a layer of grey ash over them), separate the coals onto the two sides of your grill.You will have two piles of coals on either side of your grill with a large empty space in the middle.Weber and other companies make indirect grilling coal holders just for this purpose which are basically metal baskets that hold charcoal on either side of your grill.However, you can do without any special equipment.If you are using a gas grill, you can use indirect heat by turning off one of your burners to have a less hot spot on your grill.Ideally, if you have three burners, you would turn off the middle one, leaving the two side ones on.If you only have two burners, turn on on and leave the other off.Place the metal pan with water in it in the middle of your charcoal grate, between the two piles of charcoal (on on the turned off burner if you have a gas grill).This will catch drippings from your roasting meat and will also help keep the interior of your grill humidified so that your meat doesn't dry out.Put your grill grate on.Close the lid of your grill and let the heat accumulate.Use your grill thermometer to check the temperature inside your close grill to make sure there is adequate heat.If it is not warming up, either add more coals and wait for them to start burning or turn up your burners if you have a gas grill.Open your grill and place your prepared food (whole chicken, ribs, roast, etc.) in the "indirect heat zone" of your grill.This is the open area, under which there are no coals or gas burners burning.Close the lid and let your food roast.Check back periodically and flip your meat over or rotate it occasionally.Also check that there is still adequate heat in your barbecue.Baste your meat regularly when the surface dries out to keep it moist, about every 15 minutes.If the surface of your meat looks like it is browning too fast in any one area, be sure to turn or flip it so that all sides get equal heat and exposure.If it still seems like the surface is cooking too fast, your heat may be too high or the roast is getting too much direct heat from one of the heat sources.Attempt to move the charcoal away further or move the roast to a more isolated spot on the grill.Always remember to keep the cover of your grill closed between checking on your food.You want to keep all that good heat inside to help roast your meat! When your roast is looking like it may be done, begin testing for doneness.The most accurate way to do this is with a meat thermometer inserted into the thickest part of the meat (on a chicken this is the deepest part of the inner thigh meat or deep in the breast).Do not put your thermometer up against bone as this can artificially increase the temperature reading.Most thermometers have readings for doneness for beef, pork, and chicken.If yours does not, general rules to go by for chicken is 165 degrees, pork 160 - 170 degrees, beef/lamb/veal 145 for medium rare, 160 for medium and 170 for well done.If you do not have a meat thermometer, you can prick the meat deeply with a skewer or fork.If pork and chicken are done adequately, the fluid that runs out should be clear, not red or pink.If all else fails, cut a small slice into a deep part of meat to check the color.When your food has reached its ideal level of interior doneness, remove from the grill and place on a large platter or plate.Cover with tin foil and let your roast sit for 5 to 10 minutes at least so that the interior juices and heat redistributes.Carve and serve! A few other tips to make your indirect heat grilled foods shine! Marinating - Because grilling is a dry heat that can have the tendency to dry out meats that are cooked for a long time, marinating your food before cooking is a great way to both add savory flavors as well as increase the juiciness.There are many recipes for delicious marinades for poultry, pork and beef and even many bottled marinades available in supermarkets.Another option similar to marinating is brining which really seals in and concentrates flavors.Basting - I strongly recommend basting your meat as it cooks over indirect heat.When the surface dries out, every 15 minutes or so during the cooking time, baste it generously with a basting brush.The basting mixture can be similar to the marinating mixture or alternatively it can introduce new flavors.For example, barbecue sauce is not good to marinate with, it will just burn on the meat if it cooks too long.However, introduced later in the cooking process to baste the meat a few times before it is done creates a great, savory coating of flavor.Other great options for marinating include lemon juice, olive oil, and red wine vinegar, either together or alone.Again, there are many recipes with recommendations for basting mixtures for your slow roasted grilled foods.For safety, if you baste with your marinade, remember that your marinade came in contact with your raw meat.Therefore, avoid adding this mixture in the last 15 to 20 minutes of cooking so you don't introduce any uncooked meat to the surface of your roast! Its best to use a fresh basting mixture if possible.Well that's it! A quick and complete primer to indirect grilling.I think you will find that it brings your barbecue cooking to a whole new level, making your roasts more tender and juicier.
List Price : $179.95Price : Too low to display as of 2012-09-24 09:51 PM
Product Description
14-LB CAPACITYDIGITAL TIMERPOWER/READY INDICATOR LIGHTSADJUSTABLE THERMOSTAT CONTROLSTORAGE COMPARTMENT FOR CORDFOLD-AWAY LID WITH VIEWING WINDOW AND BUILT-IN FILTERCOOKING BASKET WITH DRAIN CLIPSTAINLESS-STEEL HOUSINGPORCELAIN-COATED INNER POTDRAIN VALVE FOR EASY CLEANING;DIM: 16.14"H X 14.8"W X 14.6"DUPC : 094428262713Shipping Dimensions : 18.00in X 16.40in X 16.20inEstimated Shipping Weight : 28.8087
Electric indoor turkey fryer with stainless-steel exterior and porcelain-coated inner pot
Powerful 1,650-watt electric heating element heats oil in less than 30 minutes
Uses 33 percent less oil than conventional fryers; cooks turkeys as large as 14 pounds
Built-in drain clip on fry basket; hideaway storage compartment for cord
Measures 15.7 x 14.2 x 14.6 inches (W x H x D); 90-day limited warranty
Smoking is a process of cooking food by applying steam, usually from burning wood.Meat and fish are the two most common foods being smoked.This is healthier without the need for oil.While maintaining the basic premise, manufacturers now introduced electric smokers.Instead of burning woods, this appliance emits steam or smoke to cook foods.Most electric smokers have temperature controls and adjustment controls vital for cooking meat or chicken perfectly.Several electric smokers also have automatic heat generators.Some types of smokers are charcoal, wood, electric and gas.Listed below are some types of electric smokers that are available in the market..The Brinkmann Gourment Electric Smoker is completely painted in two colors; such as black and red.It has 1500 to 1600 watt heating elements.It has a unique thermometer and front hinged door for adding water easily.The Old Smokey Electric Smoker has a drum shape.It is completely made from aluminum.It also comes with two water pans and a rack.It is the cheapest electric smoker.Its produces heat the same way an electric oven does.It has a thermostat control and a flat top.The juice emitted from the meat drips back down to keep the food flavorful.The Char-Broil Electric Water Smoker has a 1650 watt heating element duly controlled by a thermostat.It has a wooden handle.It can be converted into an electric brazier.Although the process of smoking using this appliance is rudimentary, this model can cook flavorful meats.It is one of the most affordable you can find in the market.The Meco Electric Smoker 5029 and is made from stainless steel.It is a great cheapo starter smoker.It can be easily added with chunks, chips or pellets, along with its doors on its side.It has a 1650-watt heater as well as low, medium and high setting controls (with a basic thermostat).If you want to cook with charcoal, simply remove the heating element of this electric smoker.The Cookshack Electric Smoker has an adjustable temperature control from 150 to 300oF.The sealed design is perfect for smoking meat, chicken or other foods, except for vegetables.The Electric Water Smokers has a vertical electric smoker design that can attract the attention of consumers.The water pan helps control temperature and keeps the smoking process of meat or fish moist.The Cabela's Premium Vertical Smokershas all the whistles and bells you need in order to take on your turkey or meat smoking project.It has 8mm steel assembled components, powder coated for a tougher fish.The adjustable ball bearings and two door design compression-fit door systems prevent smoke and heat loss as you add some water or chips or wood.Cabela's Premium Vertical Smoker also features cool-touch handles, 20, 000BTU burners, chrome-plated racks and a built-in sausage hook.It whistles a bell when smoking is done.This appliance is heavy-duty, resembling a refrigerator.The food is placed inside "shelves" for smoking.The Masterbuilt Electric Smoker has a digital control system that can help make those culinary masterpieces.Its heating element can be adjusted from 100 degree to 275oF.It is perfect for cooking or grilling.It also features 640 square inches of cooking surfaces and digital controls.
If you've ever made the mistake of calling a barbecue a grill in front of a bunch of outdoor cooking enthusiasts, chances are you got an earful! You see, there are many differences between a barbecue and a grill.I'll outline three key differences in the following text.The first and biggest difference between a barbecue and a grill is the type of food that each unit prepares.Examples of food that is grilled would include steaks, pork chops and chicken.You can also grill trout or salmon as well as hot dogs and hamburgers.Barbecued food, on the other hand is stuff like ribs and pulled pork.But it's not so much the type of food as it is how it's prepared that makes for true BBQ.You see, barbecued food is cooked longer than typical grilled meats.This brings us to the second difference between these two devices - Length of cooking time.You can grill a steak in 12 minutes usually.Chicken might take 40 minutes or so, but it can still be done on a standard grill.If you want proper BBQ pulled pork, for example though, you're going to have to put some serious time in.The barbecuing process can take up to 8 hours sometimes, depending on the size of the cut.So why doesn't the meat burn?Well, the final difference between these two products lies in the temperature.Grilling is typically done at high temperatures.Steaks and pork chops, for example, are usually cooked at about 400 degrees.When you're using a BBQ smoker to cook ribs, though, the temperature is more in the 200 degree range.This combination of low heat and long cooking times is really the essence of Southern BBQ!
The Big Green Egg outdoor cooker has incredible versatility, making it the highest quality barbecue you can buy.This grill is a ceramic "kamado" style cooker that utilizes heavy ceramic walls to maintain stable temperatures, retain moisture and consume less charcoal while grilling.The unique design of the Big Green Egg allows you use your ceramic cooker as a traditional grill, a slow smoker, or even an outdoor oven.The design of this unique outdoor grill allows you grill at temperatures up to 750 degrees Fahrenheit.This makes it easy to grill delicious steaks, pork chops, or hamburgers.In addition, the dome shape of the Green Egg retains moisture very well, allowing you to easily grill fish without drying it out.You can also grill amazing vegetables on this terrific grill by utilizing a perforated grid top.The best feature of the grill is its ability to reach extremely high temperatures, allowing you to replicate the traditional "steak house" searing technique.This ceramic kamado grill will, without a doubt, produce some of the finest steaks you've ever had.This outdoor grill can also be used as a slow smoker.By utilizing the Plate Setter accessory to create an indirect heating source and almost completely closing the draft doors to limit the fire's oxygen supply, the grill can slow smoke at temperatures as low as 200 degrees Fahrenheit.The Big Green Egg is exceptional at smoking turkeys, pork shoulders, and even beef brisket.The superb design and the heat retention of the ceramic walls provide greater fuel efficiency than a traditional grill.With the Big Green Egg you can cook for over 17 hours straight without lifting the refilling with charcoal or relighting the fire.Using the Plate Setter to create an indirect heat source and letting the fire reach higher temperatures, the grill becomes a wonderful outdoor oven.Bake bread, pies, and casseroles with ease and feel comfortable knowing that they won't dry out on the grill.You can use a pizza stone to bake pizzas that rival any brick oven style restaurant.There are several other accessories available for purchase that will make your cooking experience much more enjoyable.The amazing versatility of the Big Green Egg even allows you to grill during the winter! There aren't many other outdoor grills that can make that claim.The food produced by this grill will make you want to cook on it each and every night.Simply put, this grill is the one outdoor grill that can do it all; grill, smoke, and bake.If you are thinking of purchasing a new outdoor grill you should seriously consider the Big Green Egg.
When you use a Butterball turkey fryer you can cook the most delicious and mouth-watering turkey imaginable.It makes the most amazing turkeys that stay extremely moist in the inside, yet golden and crispy on the outside.It is fun and enjoyable to cook your turkey in this innovative cooking creation.In less than one hour, you can serve your guests the most plump and delicious turkey they have ever had the pleasure of sinking their teeth into.A turkey that weighs as much as 14 pounds can be cooked to perfection in no time at all.This cooking appliance also works so well that you will never be left with a dried out turkey on your table.Although on beautiful days, you can use your turkey fryer outside, it is also versatile enough to use safely indoors as well.The reason you can use the Butterball turkey fryer inside, is because it uses less oil than other turkey fryers on the market.Whether you cook indoors or outdoors, you can be sure that you are serving your family and guests a delicious and extremely healthy thanksgiving dinner.Turkey isn't just a holiday dish.Once you purchase your new fryer, you will want to cook turkey every month.This handy appliance also comes along with a stainless steel mesh basket that makes frying many other of your favorite foods safely, easily and quickly.Once you taste how delicious your turkey is, you will want to fry up such favorites as donuts, chicken wings and fish as well.Cookouts at your house will be the talk of the neighborhood when you put this trendy appliance to use.You never have to worry about cooking your turkey too long or not long enough because the butterball turkey fryer has a built-in timer and temperature control.Your turkey will come out perfect every time.You won't have to struggle with getting the temperature just right or cleaning up a greasy mess afterwards either.This innovative appliance makes cleanup a snap.When entertaining family and friends, you won't be stuck cleaning up a dirty kitchen while they visit.The turkey fryer is every cooks dream and much more.The fold away lid conveniently opens for easy access giving you ultimate visibility of your turkey frying inside the appliance.It also never leaves a smoky or unsavory odor behind.If you want to serve your loved ones the most scrumptious turkey they have ever tasted, then purchase your Butterball turkey fryer online today.
Proper pruning of Rhododendrons.Today I would like to cover the proper procedure for pruning Rhododendrons.June, right after blooming time, is the perfect time to prune and dead head Rhododendrons.I have to say, that one of my biggest pet peeves is observing general landscapers and home owners attempting to control the growth of rhododendrons.Commonly I see landscapers and home owners drag out their hedge trimmers and yards of extension chords and ladders to take on the over grown plants that seem to grow to heights that hide windows and otherwise have out grown their respective place in the landscape.From the on start, the plant should probably not have been planted where it is, or another variety of lower growth should have been substituted in the first place.Never the less, I'm not here to speak of proper plant selection, though important, but instead how to manage a plant that has grown to heights undesirable.Usually when people hire a general landscaper to trim shrubs and hedges, they rely upon local advertisements to find someone, they believe will do the proper job in trimming and cleanup afterward, however what I usually see is someone who sets to trimming using the common electric hedge trimmers and off they go to general grooming of all plants, sheering and planing to a smooth butterball shape.This my friends is not the proper way to go about pruning.Some plants require grooming, such as yews, boxwood, little leaf holly and common privet, however plants such as rhododendron, azalea, and lilacs, require a different approach to proper pruning, which I call selective pruning.Selective pruning entails selecting the high points of a plants growth and removing it to bring the plant back into a manageable shape or form.Rhododendrons and Azaleas in particular should be pruned by locating the highest branches and following the branch to is origin within the plant and clipping it clean at that point, thus lowering that particular point, and continued throughout the plant until it is lowered in size and shaped properly.Grooming Rhododendrons with hedge sheers will not only cause the plant to become unsightly, but will remove most of the next years flower buds.This you obviously don't want.I am often times asked "Why don't my rhododendrons bloom each year".Well this is the primary reason.Rhododendrons are one of my favorite plants in the landscape and if grown and maintained properly will reward you with some of the most beautiful display of flowering one could ever imagine each spring.Keep in mind that broken branches, faded flowers, and high points are what you should look for each year right after blooming has completed its display of color for the season.Dead heading is another important factor to healthy and a thriving plant.Dead heading is quite easy to do, by locating the faded flower and grasping it where it connects to the branch, taking a firm hold between the thumb and the forefinger and snapping it clean to remove it.Be extra careful not to remove the two little axillary buds along side of the faded bloom as this is the new growth for this season, and which will form flower buds for next year.Considering the task at hand, it is well worth pruning Rhododendrons to mange height as well as allowing the plant a chance of survival.Rhododendrons are some of the finest of over 6,000 species in existence throughout the world.Common to the Himalaya's these plants are astounding specimens in the landscape and accentuate all other plants growing within their gardens.Please take time to consider the importance of proper pruning and don't rely upon general landscapers to do the job for you.Seek out a true professional horticulturist to do the job or at least oversee the job in progress.You will be much happier with the results.I am including some photos as examples of proper techniques to use when pruning.Happy gardening.Chet Stentiford.Your humble Horticulturist.
If you're planning a turkey dinner and are already dreading the amount of time it's going to take, you owe it to yourself to consider a turkey deep fryer.There's nothing more convenient, and the entire process often becomes an 'experience' rather than just "cooking a turkey".Many times, it's the most talked about topic around the dinner table.Most of us enjoy having a nice turkey but that doesn't necessarily mean that we enjoy all the work that tends to go along with it.That is why many individuals have started using the turkey deep fryer, not only to save themselves a considerable amount of time but because it is one of the most convenient ways to have a juicy, crispy, delicious turkey dinner.Aside from the equipment that you're going to need, which starts with a large fryer specifically made for cooking turkey, you're also going to need plenty of oil to take care of the job.It is important for you to check the amount of oil that you need ahead of time by placing the turkey into the deep fryer and filling it with water until the turkey is covered.This keeps the oil from soaking into the bird because of doing it whenever the oil has not yet been heated.Simply mark the line after the Turkey has been removed and you will know exactly how much oil to use.You might also enjoy using a few turkey rub recipes or injecting marinade directly into the turkey for additional flavor.There are special injectors you use to distribute the marinade throughout the entire turkey.Rubs and marinades come in many different strengths and flavors, depending on the spices used.One thing you must avoid, however, is stuffing the turkey as you would when it is traditionally done in the oven.This can cause health issues that you certainly would not want to bring to your gathering.Be sure to read the instructions that come with your turkey deep fryer and follow them to the letter.Using a deep fryer is perfectly safe as long as you use the proper equipment and follow the safety instructions.Turkey deep fryers give you the opportunity to get a bird ready in a fraction of the time that it would generally take to do one in the oven.It also gives you a delicious meal, one that's sure to make you the talk of the party.
List Price : Price : $151.95 as of 2012-09-23 09:51 AM
Product Description
Branigan's Turkey Farm was established in 1942 in Woodland, California. The family owned operation raises 18,000 to 20,000 turkeys per year. The reason that Branigan Turkeys are different from regular store bought turkeys is that they are raised longer. Most turkeys are processed at 16 weeks. Although they are considered mature turkeys at these ages, Branigan Farms feels that they must be raised longer to acquire a proper meat finish. It's expensive to feed turkeys after 16 weeks because their weight gain per pound of feed decreases, but Branigan feels it's the only way to achieve a quality bird. Therefore, Branigan raises their turkeys 25 to 27 weeks to acquire that proper finish. By raising the turkeys longer, they develop a thin film of fat under the skin that makes them self-basting, so we don't have to add any type of oil or butter. You just let the turkey cook in its own natural juices. Besides being raised for quality flavor and value (more meat per bone), Branigan Turkeys are also processed for the same. Every bird has all fine pin feathers removed, kidneys removed (excess weight), giblets and neck properly packaged and stored in turkey cavity and chilled with ice before final packaging. Bringing the body temperature down with ice before packaging is expensive, but keeps the water content of the turkey very low and adds to the quality of the meat. All turkeys are vacuum packed in a clear bag. Why a clear bag? Because Branigan's Turkey Farm is proud of its turkeys and feels you, the consumer, likes to see the quality you pay for. Expedited Shipping is Required. This Item is Perishable, you must select Expedited Shipping OR ORDER WILL BE CANCELLED.
Branigan's Woodland, California Thanksgiving Turkey
All Natural
Self Basting
Fresh Not Frozen
14 to 16lb Free Range Turkey Comes with Taylor's Market Brining Kit
