Good info videos.
The text over lay at the end of the Smoked Sea Scallops with Char Broil Seafood Seasoned Butter says to cook the Scallops at 250 degrees for 1 1/2 hours when the chef clearly says to cook them for 15 to 20 minutes.
Just an FYI for clarity for “new” chefs
P.S. I have Char Broil RED and love it. I was pleasantly suprised as to how juicy the foods were after cooking on the grill…especially Chicken Breasts. I have sold 5 since getting mine…and your next customer is my Mom…as she has enjoyed the RED over this past Christmas Holiday. Home Depot…here we come.
P.P.S. I am disappointed though in the fact that the RED line of grills is NOT Natural Gas adaptable. Not a deal breaker, but would be a lot more convenient if they were.
Check the manual – most of the RED grills are adaptable for NG.
I bought my Grill with a converter kit to natural gas. After doing the conversion the Grill was nt as hot as the LP. This was disappointing since I have a Natural Gas extension on my deck. had to remove the conversion ( which includes the original knobs. It cooks great now. I still have all the material from the conversio kit. Get an LP tank with a gauge so you don’t run out during your grilling. You can buy these at Home Depot or if you have a Costco you can get the tank & gauge.
in the steak video, the chef mentions searing first and then reducing to medium to finish, but he just sears in two directions on each side on high and then takes them off. where’s the medium heat part?
Joe, through the magic of video, we faded to the fully cooked steaks after they cooked to temperature on medium heat. After you sear them on both sides, you can reduce to medium heat and cook on the top rack until the desired temperature or you can cook them directly on the grates if preferred. Hope this helps. Thanks for your feedback!
I’m still trying to figure out where the wood chips go on an infrared grill. I have some pecan I’m wanting to use.
You can place wood chips in one of the smoker boxes available at Char-Broil.com – packed full and dry. yep dry. There is a great deal of information on the Char-Broil LIVE Community Forums about why Dry wood smokes and wet wood steams.
You can also load up chips in a disposable aluminum tray – I like to use those small size of chicken pot pie – fill it with some chips (depending upon how long you need to smoke, less for a steak or chop – more for a chicken, you get the picture) cover the open top with heavy duty foil and use a fork to poke a hole in the top and maybe the side or bottom – to facilitate air-flow. How you control the air flow to the chips is a critical element toward getting good smoke. Blue smoke is generally considered the desired color because it most likely indicates you are burning the wood at the optimum temperature and the oxygen flow is working its magic so the chips are not flaming just smoking.
OR you can toss a few chips on the grates with some models, or place larger chunks on the emitter too. Is this helpful?
Welcome to the Cookout!
Barry ‘CB’ Martin
“OR you can toss a few chips on the grates with some models, or place larger chunks on the emitter too.” Like on the Quantum grate of a T-22D?
I have watched the recipe videos. The overlay instructions at the end always seem to be different than what the chef said during the video. Example. While the chef cooks the pork tenderloin, he states to only turn the tenderloins twice and then the overlay says to turn frequently while cooking.
The cooking instructions and the overlay are also different for the smoked sea scallops.
Mark, the chef is correct in saying to turn the heat down and let the meat cook through. Sorry for the confusion. Also, on the sea scallops video, the overlay says 1.5 hrs. This is incorrect. You should only cook them for 15-20 minutes. Again, we apologize for the confusion. Let us know if you decide to cook any of these recipes. We would love to hear some feedback on your experience.
Thanks – Michael
Just got the Turkey oiless fryer. I am wondering can I use my favorite recipe. Olive Oil Rub, with Fresh Garlic, Salt and Pepper?
I plan to try it today on a chicken first.
Absolutely! That sounds perfect for a turkey in the Big Easy. You mainly want to stay clear of rubs with high sugar content on anything you cook in the big easy, but an olive oil, garlic, salt and pepper turkey sounds great!
Chef David Payne, good to see you again! Let me know if you remember me from Kendall, College.
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