Archive for December, 2007
Rod’s Rub - A Flavor for Everyone
Rod Brown, ex-professional hockey player and ex-police officer is now making an interesting collection of tasty rubs, for sale at their website RodsRub.com. It’s great to see more and more small shops making their rubs and seasonings available. I’ve tried several of the flavors and they are great! Good on all sorts of grilled foods, but especially chicken breasts. Easy way to spice up a quick dinner is to season plain old chicken with their Citrus Tang or Sweet Mesquite flavors.
You can get creative too of course, try the original on popcorn or back potatoes! There’s a few flavors not listed on their site yet that they sent me to try. Steak Out (for steaks obviously) and “In the Black” for creating blackened chicken or fish.
If you are looking to add a little zip to your next cook out, try Rods Rub.
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BBQ Gift Baskets from 1-800-Flowers
The popular floral site 1-800-Flowers.com has just launched a new line of gift baskets in conjunction with top celebrity chefs. Paula Deen, Preston Bailey, and BBQ hero Steven Raichlen.
Raichlen has two signature baskets, including a “Beer Can Chicken” basket featuring a roaster, rub, recipes, and so forth. A unique and interesting collection for the BBQ lover on your holiday shopping list!
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The Big Easy - “Oilless” Fryer
Charbroil has sent me on of their new Big Easy Oilless Fryers to try out. They call it an oilless fryer, but it’s basically an infrared grill designed for turkeys and large roasts. The idea is that it produces the same basic results as a fryer, juicy meat and a crisp screen, without the mess and risk of a deep fryer.
It looks, nor accidentally I’m sure, like a deep fryer. It’s even got a “cage” to hold the turkey. Along the bottom is an 18,000 BTU infra-red burner that heats things up to about 360 degrees (perfect turkey roasting temperature). It’s a ring, so it should produce even heating. It’s like a rotisserie in many respects, but doesn’t need to spin.
It sure is simpler and safer then frying, that’s for sure. Pretty much drop the meat inside and turn it on. I bet this thing would work well with a leg of lamb or a prime rib as well. One big plus is that you can load it up with marinade and it’s not going to be diluted by oil or slung out by the rotisserie.
I’ll be firing up the test unit in the next few weeks and I’ll report back on my findings.
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