Tired of Overcooking the Meat? The Best Barbecue Grill on Earth Cooks Meat Right
I went to the butcher Saturday morning and picked out the steaks myself. They were beauties—thick, marbled, aged and prime. They ran about eighteen bucks each. As I sauntered toward our time-tested grill, I realized—we're out of propane!
This was a big problem at 4 p.m. I had to unhook the tank, Google the closest store, get in the car and get it done. I'd had a cocktail so I was cautious all the way. By the time I battled beach traffic and got re-organized, dinner was running an hour late.
I got the tank installed and realized that grilling was the last step now—all the salad and sides prep work had been completed while I was gone. Maybe I lost my mojo, but I put the steaks on, took a powder and when I got back saw that fire was overtaking the closed grill. Ugh!
A closer look told me I had charred one side. So I turned them over and turned down the gas heat for the second side. I don't know what I did wrong—all I know is that I had a steak that had been cooked too well. Disaster on a plate followed and all apologies and "don't worry, it's okay" guest comments aside, I vowed this would never happen again.
Shoot, I'd just wasted seventy-two dollars for our retriever's best dog dinner (and breakfast) ever.
Last Monday, I started looking at grills—wood-style grills. I figured if I'm doing this, I'm going whole hog so to speak. Charcoal or wood pellets make taste happen, but gas doesn't add flavor.
I started online at the big box stores but price aside, their products really didn't turn me on. So, I typed in ‘best grills' and found several grills I began researching more.
One all-time favorite I saw was the Green Egg Grill. It's a quality product for smoking and grilling; but, you've got to cook on multiple levels and I like a horizontal cooking and prep surface.
Then, I saw Viking and Lynx Grills. Of course, these great brands put me in a higher price range. But, these types of grills are professional tools—not just a barbecue grill.
I was impressed.
Finally, I researched a Memphis Grill. The big difference is that this grill cooks, smokes, sears and even has a convection oven. To me, this meant I could make a pizza pie for the kids and cook a steak on the same tool—not in the kitchen oven.
What sold me though was that it had the one benefit I really wanted—and needed.
This 3-in-1 cooking system has a digital internal temperature control device that measures the internal meat temperature. Eureka! No more burned meat. Plus, there's a 12-hour wood pellet holder that automatically feeds the grill so you can smoke overnight.
When I thought about the steak dinner I wanted to replicate like one of those fancy steak houses, I started looking for a local dealer. There's only one in San Diego.
Olhausen Gamerooms and Outdoors is the exclusive local retailer for the Memphis Grill.
There are three models to match your size needs with smokers that slow cook at 170 degrees and grills that heat to 700 degrees. Plus, the convection oven! It all runs on 110 volts and it's made in the USA.
I bought the smallest version—the Advantage. After Olhausen delivered and installed the unit at no charge, I started learning how to use it.
In three weeks, it's our turn again to host the Sunday get together. I'm looking forward to spending more time with our friends and less time with the grill. Why? Finally, I have embraced technology that makes good friends and better food.
This was a big problem at 4 p.m. I had to unhook the tank, Google the closest store, get in the car and get it done. I'd had a cocktail so I was cautious all the way. By the time I battled beach traffic and got re-organized, dinner was running an hour late.
I got the tank installed and realized that grilling was the last step now—all the salad and sides prep work had been completed while I was gone. Maybe I lost my mojo, but I put the steaks on, took a powder and when I got back saw that fire was overtaking the closed grill. Ugh!
A closer look told me I had charred one side. So I turned them over and turned down the gas heat for the second side. I don't know what I did wrong—all I know is that I had a steak that had been cooked too well. Disaster on a plate followed and all apologies and "don't worry, it's okay" guest comments aside, I vowed this would never happen again.
Shoot, I'd just wasted seventy-two dollars for our retriever's best dog dinner (and breakfast) ever.
Last Monday, I started looking at grills—wood-style grills. I figured if I'm doing this, I'm going whole hog so to speak. Charcoal or wood pellets make taste happen, but gas doesn't add flavor.
I started online at the big box stores but price aside, their products really didn't turn me on. So, I typed in ‘best grills' and found several grills I began researching more.
One all-time favorite I saw was the Green Egg Grill. It's a quality product for smoking and grilling; but, you've got to cook on multiple levels and I like a horizontal cooking and prep surface.
Then, I saw Viking and Lynx Grills. Of course, these great brands put me in a higher price range. But, these types of grills are professional tools—not just a barbecue grill.
I was impressed.
Finally, I researched a Memphis Grill. The big difference is that this grill cooks, smokes, sears and even has a convection oven. To me, this meant I could make a pizza pie for the kids and cook a steak on the same tool—not in the kitchen oven.
What sold me though was that it had the one benefit I really wanted—and needed.
This 3-in-1 cooking system has a digital internal temperature control device that measures the internal meat temperature. Eureka! No more burned meat. Plus, there's a 12-hour wood pellet holder that automatically feeds the grill so you can smoke overnight.
When I thought about the steak dinner I wanted to replicate like one of those fancy steak houses, I started looking for a local dealer. There's only one in San Diego.
Olhausen Gamerooms and Outdoors is the exclusive local retailer for the Memphis Grill.
There are three models to match your size needs with smokers that slow cook at 170 degrees and grills that heat to 700 degrees. Plus, the convection oven! It all runs on 110 volts and it's made in the USA.
I bought the smallest version—the Advantage. After Olhausen delivered and installed the unit at no charge, I started learning how to use it.
In three weeks, it's our turn again to host the Sunday get together. I'm looking forward to spending more time with our friends and less time with the grill. Why? Finally, I have embraced technology that makes good friends and better food.
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