When it comes to preparing the ideal summer spread, the equipment you use is just as important as the quality of ingredients you purchase. These two grills are some of the best products around for cooking dishes of all kinds.
American Muscle Grill
This powerful grill was designed with precision and built right here in the United States. Not only does it go from zero to 350° in two minutes, but you can cook with a different fuel type for every meal and take advantage of maximum horsepower every time.
- 1,105-square-inch cooking surface
- Dual spark, solid brass, flame-thrower ignition
- Two-in-one burner cover and multi-fuel tray system
- High efficiency interior cooking lights
- Exterior LED lights
- Adjustable hood vents for controlled smoking
- Dip tray with easy-clean drain storage
- Built-in rotisserie spit storage
- Island or cart and freestanding options available
- Cook with charcoal, lump charcoal, wood chunks, natural gas, liquid propane, wood logs or infrared burner
Jeff Straubel, president for AMD Direct, Inc DBA Summerset Professional Grills, says, “It’s an affordable alternative to absolute multi-fuel options. It’s the only thing like it. I feel like it’s just a good, diversified, flexible grill for any serious cook, or anybody actually.
Primo Ceramic Grill
With four models to choose from, Primo Ceramic Grill’s All-in-One Series offers convenience in its accessories and an easy way to prepare your favorite foods. Its oval design creates two distinct cooking zones: one with direct heat over charcoal and another that cooks over indirect heat using a deflector. Not only will you have greater control of the final product, but you can also do some baking, roasting or smoking over indirect heat, grilling and roasting while using both cooking zones, or just grilling in the direct cooking zone.
- Premium grade ceramics for low and slow or hot and fast cooking methods
- Easy-to-read thermometer
- Heat-resistant gaskets
- Porcelain coated grates that will not rust and keeps food from sticking
- Durable, fold-down side shelves
- Scratch and rust-resistant, powder-coated hardware
- Locking front gaskets
Did You Know?
Your lemonade will stand out from all the rest if you make it with grilled lemons. Just cut the lemons in half, sprinkle them with sugar and place them face down on the grill. Once they have nice char marks, remove them from the grill and let them cool enough to handle. Then make your favorite lemonade recipe the way you usually do. The sugar helps the lemons caramelize, which adds a smoky flavor to this classic summer sipper.
Tip! Spike the grilled lemonade with your favorite spirit. Since blueberry and lemon is a delicious duo, blueberry vodka would be a refreshing fit.
While cooking meat over an open flame goes back to the Stone Age (pre-historic grilling), modern grills are used for more than just cooking proteins. You can add flavor to fruits and vegetables, and even cook an entire pizza, on your backyard grill. Prepare your own dough or pick up the pre-made variety at the grocery store then make it a family affair by having the younger kids pick out the toppings, the older kids chop them up, and the adults do the cooking.
Tip! Pizza dough can go from perfect to burnt in no time. Try pre-grilling the crust so you can give it your full attention. Then add the toppings off the heat and put it back on the grill to finish.
You can use your grill to bake. Fill a cast-iron skillet with dough and a berry mixture and bake it in a closed grill for 15-20 minutes to make a southern cobbler. Or grease a sheet of aluminum foil, place cookie dough several inches apart and bake cookies over indirect heat with the lid closed. The possibilities are endless.
Tip! Cook firmer fruits like pineapple, peaches or bananas directly on the grill and serve them over ice cream for a quick and easy grilled dessert.
Grilling Tips from The Fresh Market
From meat and seafood to vegetables, keep these eight tips in mind as you prepare for your next backyard barbecue and you’ll have an impressive spread.
- Cook burgers over medium-high heat to seal in the juices and char the exterior. Avoid flipping and flattening the burger so you don’t end up with a tough, dry patty. Instead, cook burgers until they’re halfway done then flip once.
- Allow steaks to come to room temperature before grilling – at least 30 minutes. Then season it heavily with coarse salt and freshly cracked black pepper.
- Meat will continue cooking when it is removed from the grill, so take it off of the heat once it is five degrees under your desired temperature. For safety, follow this meat temperature guide:
Beef, roast, steak and chops
Medium Rare 135°F
Medium Well 155°F
Well Done 160°F
Lamb, pork and veal
Well Done 165°F
- Chicken should be grilled over medium heat and flipped often.
- When grilling seafood, choose a firm fish like tuna, salmon, swordfish, halibut or mahi mahi to prevent the fish fillets from falling through the grates. Grill 10 minutes per inch of thickness so you don’t overcook it. For shrimp and scallops, grill on bamboo skewers.
- To prevent fish from drying out while grilling, brush it with olive oil and sear both sides on high heat before reducing to medium-high. Or, try grilling over water-soaked cedar planks to keep it moist.
- When grilling corn on the cob, pull back the husks (but don’t remove) the silk. Soak in cold water for 30 minutes. Pat dry and brush with butter. Fold husks back over the corn and grill for five to seven minutes, turning it often.
- The secret to perfectly grilled vegetables is beginning with a clean, well-oiled grill that will add grill marks while allowing it to cook evenly.
Source: The Fresh Market