What is the TurboGrill made of?
To make this technology work, the TurboGrill uses over 55 working parts, made from Stainless Steel and 6061 Aluminum,. This is not a trinket nor a gadget.
Cooking is all about temperature control. How do I control the temp on this?
We have an upgrade in development that will make it easier to allow for the raising and lowering the grill over the heat source.
And the best most versatile grills need covers for roasting and smoking.
We are almost done designing an All Weather Shield that will encompass the grill. It will also have a removable door for easy access to the food.
They should also have the ability to use a 2-zones, indirect convection air cooking at low temp, and direct radiant heat cooking for searing.
We accomplish searing by stopping the rotation over the Hot Zone.
How would I do a reverse sear, a crucial technique?
Rotating the steak through the hot/cold zones then stopping the rotation when the steaks are over the heat source you will have your “reverse sear”.
Or how would I do an 8-pound pork butt?
Although the TurboGrill is not meant to be a smoker it can be done using the All Weather Shield.
The TurboGrill is the best technique for grilling shrimp.
I cannot believe it is #BurgerMonth again and this year my Shrimp Burger on the Blackstone Griddle is what I will be creating. #BurgerMonth showcases a variety of burgers from various culinary wizards and a giveaway orchestrated by GirlCarnovore and a variety of sponsors.
Don’t get me wrong, I love a traditional ground meat burger, and an occasional veggie burger too but this time I was thinking of making something a bit different.
Having just written the book The Flippin’ Awesome Backyard Griddle Cookbook: Tasty Recipes, Pro Tips and Bold Ideas for Outdoor Flat Top Grillin’, it was a no-brainer I would try and create this recipe on the Blackstone Griddle.
Lately, I have been making these amazing club sandwiches on the griddle with super simple ingredients that taste great together. I decided to build upon what I had been making using bacon, avocado, and fresh tomato. Instead of bread, I used some day old jasmine rice which I fashioned into a patty and cooked on the griddle to resemble a bun. Although the ingredients alone would have been delicious, I had some gorgeous gulf shrimp which I knew would play well with everything else.
SHRIMP BURGER ON THE BLACKSTONE GRIDDLE
1 pound raw shrimp peeled and deveined
2 tablespoons minced garlic
2 tablespoons oil
1 tablespoon smoked paprika
JASMINE RICE BUN
4 cups cooked Jasmine rice
1/2 cup mayonnaise
8 slices bacon
1 avocado sliced
1 Roma tomato sliced
Salt and Pepper
Make the buns using Jasmine rice previously cooked and cooled. Beat the egg and mayonnaise until smooth and fold in the rice until well combined. Line a large ramekin with plastic wrap and press in 1 cup of rice to mold. Carefully remove the rice bun and place on a plate lined with parchment paper. Repeat with the remaining rice to make four buns. Place the rice buns in the freezer for one hour to harden.
In a large mixing bowl, combine the shrimp with minced garlic, oil, and paprika. Set aside in the refrigerator to briefly marinade.
Preheat the griddle to medium high heat and start cooking the bacon.
When the bacon is about halfway cooked, oil the open space on your griddle and place the mostly frozen rice buns on the griddle. You want the rice buns to get a crispy exterior and become warm throughout. The rice bun is vulnerable to falling apart so cook for about five minutes before carefully flipping. Cook the second side for three to five minutes or until the bun is warmed through and has a nice golden exterior. Set aside
Finish cooking the bacon until done and set aside. Using a spatula, spread any oils or bacon grease on the griddle into a thin layer and begin cooking the shrimp. Cook the shrimp for about five to seven minutes until they are no longer translucent and done.
To assemble the Shrimp Burger on the Blackstone Griddle dish place the jasmine rice bun on a plate. layer on the bacon, sliced avocado, and Roma tomato. Divide the shrimp and pile them on the top. Serve open-faced.
One of the Best Comparison Videos Yet - Bar None.
This is truly a change in grilling paradigms.
Every place we have demoed the TurboGrill people have been amazed. Not only for the technological adaptation but the quality of the food it produces is astounding. We have made it easy for people to grill with very little concerned of wasting money burning their food, or the worst case...eating terrible tasting and potentially hazardous food. One of the worst things you could do is burnt, under-cooked food that could make your friends sick.
Now, instead of having to watch the food constantly or spray down flare-ups and burning people, you are now back again into having stress free conversations around the grill.
Unparalleled design for instant satisfaction.
By allowing the TurboGrill to rotate over the coals, from hot to cold zones, the TurboGrill not only keeps your food from burning, it allows food to cook very evenly and retain more moisture; creating a very succulent; crispy on the outside, moist on the inside, results.
- Attaches to any 22" round Weber kettle grill
- allows food to grill evenly
keeps your BBQ Chicken, Fish or hamburgers from burning
- great focal point for cookouts
- grill like a 5-star master
|Great. Today we're going to talk about why it's important to develop your own palate especially if you want to develop your own recipes. What is a palate? Well, first of all I'm not talking about those little wooden things that are in warehouses that you store heavy objects on or what your mom used on you growing up. Also, I want to really emphasize that the palate we're talking about is a person's deep appreciation of taste and flavor and you need to have that if you're going to want to really develop good recipes. So how do you do it?|
|Okay, you slow down. What I mean by that is don't just pick up food and eat it. You want to look at it, you want to smell it, then you want to taste it. You want to visualize and try and isolate those flavors and envelop them, bring them into your being. Then identify the flavors as much as you can and then move on. Most of that will come from just the smelling and the looking. Then pay attention to the texture and body, the texture of the food. You don't want to develop a recipe that creates a texture that is not pleasing to the mouth.|
|Then build, this is one of the most important things. Build your own flavor encyclopedia by smelling and by tasting. What will happen if you do that every single time you eat something, over a period of time you will train yourself to know what those flavors are, what those smells. Then you'll be able to smell two different items whether it be herbs, seasonings, the product itself, and know if this herb goes with that flavor.|
|Like I really like walnuts and I thought well you know what, I'm going to grill some salmon and also some halibut and I thought well you know what I want to see what that would taste like and if that would work. So what I did is I actually looked at the halibut, recalled that flavor and then I took a small bite of walnuts and realized right away that's not a good flavor combination. So you want to be able to do that and you can do that prior to developing your own recipes.|
|Please, start developing your palate which will lead to you to be able to develop recipes that not only you like but also then developing something that your friends like or if you're in a restaurant that your customers like. But start developing that palate. It's the most important thing you can do. Instead of going out and buying some off-the-shelf sugar-sweetened like barbecue sauce and then say oh I'm going to put in a little bit of extra steak seasoning and then say that's my recipe. No, because anything that has that much sugar in it, you can you can put it with anything. You can smear it and lather it on a piece of leather and it’d taste good. So develop your own and don't rely on the addictions of the American people, i.e., sugars, to make something taste good because you can do a lot better than that. In a future video I'll get more into umami, which is the fifth taste.|
|Once you get the palate down, you understand umami, you'll start developing recipes and products that your friends and family will just go heads over tails. Their tongue will slap the inside of their mouth with happiness and want to know your secrets. So if you like this, go ahead and get on turbogrill.us. Sign up for our blog and all the information that's coming out on this product. Join and share our Facebook page, if you would. Then also subscribe to this YouTube channel and more and more will be coming out. Thanks a lot for your time and enjoy your day and I'll see you on the flip side.|
Editor’s Note: This is the second part of Richard’s column featuring cooking methods by Scott Simerly. The column will conclude in next Sunday’s edition of The Herald-News.
Most folks are very familiar with the oven and many ways you can cook with them. Most ovens today are electric, but history has these using firewood to heat them up. Today you can get all varieties and makes/model using gas or electricity now to heat.
Baking uses the lower element in the oven to create an even heating temperature for the food cooking on the various racks.
Good prime rib recipes are hard to find. A good friend of mine, Terry Montague from Idaho Falls, Idaho, shared his recipe with me several years ago and now this is the only way I make prime rib.
Terry Montague’s Prime Rib Roast...more
By allowing the food to rotate over the BBQ portable grill coals, from hot to cold zones, it not only keeps your food from burning, but retains more moisture and allows it to cook evenly on all sides. Result – crispy on the outside, moist on the inside; an unparalleled design for instant satisfaction. The TurboGrill is especially made to be a kettle BBQ grill enhancement that is compact and portable for entertainers, outdoor cooking enthusiasts, adventurers, nature lovers, foodies and others who simply enjoy good food without an expensive, restaurant style fit-out.
- Frank M., Design Engineer, commented, “As one of the first people invited to test the new TurboGrill backyard BBQ grill, I must say I was very impressed with the technology.
- The steak was really good and done to perfection – I devoured it.
- The fish was moist and scrumptious – amazing!”
This innovative design allows for complete consistency in grilling skills, so take advantage of this technology during the company’s early launch. While the TurboGrills are already incredibly affordable, today’s discounts will not be available at a later date.
Visit www.turbogrill.us today, who guarantees that the TurboGrill will become a go-to for a lifetime of events. Stop burning food and start serving succulent, juicy favorites with ease.
The TurboGrill™ is an apparatus that attaches to a round kettle grill that allows the grate to rotate horizontally above the coals, giving a 5-star result with the most minimal of effort.
By allowing the food to rotate over the coals, from hot to cold zones, it not only keeps your food from burning, it allows food to cook very evenly and retain more moisture; creating a very succulent; crispy on the outside, moist on the inside, result.