I'm psyched to cook on a Char-Broil infrared grill!
When I found out I was one of the featured bloggers for Char-Broil I was totally psyched for all kinds of reasons but the most exciting reason was the gear I was going to be hooked up with.
For those of you not familiar with the setting - this is what the roof-top area looks like on many "good" apartment buildings in New York City.
Little did I know that this over 200 pound behemoth needed to be assembled. No biggie I have some screw drivers and some wrenches, I can manage it, plus the booklet says it should take about 30 minutes. Well as they say in Spanish “no problemo.”
That's my son resting in the background between providing the ocassional helping hand.
Two hours later with the help of my son drinking all the cold water and occasionally “holding” something for me we got this bad boy up and running – almost.
The location seems good!
I need to pop in the heating elements and decide on its location – this took a little minute but a decision was made and this is where it sits and now its time for its maiden grilling voyage.
Using Char-Broil Kansas City Rub on fresh shrimp before grilling.
I also received more rubs and sauces and spices than the average person would know what to do with but since I am not the average person I will show you what to do, but not in this post – in this post I am doing a mixed grill and I am using Kansas City rub on everything and then I used some Low and Slow Mop Sauce on the cihicken to finish it.
I'm a chef - I've got to cook several proteins to be sure!
This is an excellent way to manage fish on the grill!
...cactus and scallions!
What better way to test a grill than to test a grill with every kind of grilling meat you can get your hands on – a little beef, some shrimp, some chicken, some whole fish, some burgers and some veggies, nopales and Mexican scallions to be precise.
This grill can manage all of this with no hot or cold spots - just even infrared energy cooking the meat - NICE.
I like to finish chicken on the warming rack after grilling directly on grates.
You can plainly see that the results were outstanding. The infrared heating elements of the Char-Broil grill get up to 700°F juice sealing degrees so fast that the flavor gets locked in and locked in tight.
Mixed grill is the way to go. Tasty, juicy and so full of flavor.
This maiden voyage was a complete success and I cant wait to show you what else I do. ~ Christo
