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TurboGrill Frequently Asked Questions

September 26, 2018 By Patrick

  • 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.

Filed Under: TurboGrill Tagged With: TurboGrill, Weber Modifications

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Secrets of Successful Grilling

September 25, 2018 By Patrick

turbogrill.us

Top chefs give us some tips on playing with fire.

JEANNE O’BRIEN COFFEY SEPTEMBER 24, 2018

Professional chefs use many methods to test steak for doneness. Daniel Gursha, executive chef at Ledger in Salem, slides a super-thin cake tester into the meat, and then touches it to his lip. Cool is rare, while too-hot-to-touch is well done. Executive chef Steve Zimei of Chopps American Bar and Grill in Burlington swears by the famous finger test—judging the temperature by comparing the firmness of the meat to the firmness of various parts of your hand. But if you don’t spend 10 hours a day sweating over an open flame, with the scars to prove it, just use a meat thermometer. The tiny puncture it makes is well worth knowing your meat is properly cooked.
“I can’t imagine hosting a group of people and not being confident about how your meat is done,” says Matt O’Neil, chef/owner at Ledger and Blue Ox in Lynn and former cooking coach for ESPN (yes, that’s a thing). “Rely on a meat thermometer—it’s a sure thing.”
Besides, there are plenty of ways to impress guests at your next tailgate without risking food poisoning, starting with charcoal. O’Neil says if you bring briquettes instead of a gas grill, you are already ahead of the game.

40-ounce Tomahawk Ribeye “Fiorentina Style”
By Executive Chef Nick Yebba Jr., Teresa’s Prime, North Reading

Ingredients
40 OZ. Tomahawk ribeye or
Porterhouse steak
1 BUNCH Fresh thyme
1 BUNCH Fresh rosemary
4 TBSP. Extra-virgin olive oil
⊲ Maldon sea salt and
Coarse black pepper
⊲ Butcher’s twine

Directions
1. Preheat grill on medium-high heat. Season both sides generously with salt and pepper.

2. Tie the rosemary and thyme together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with extra virgin olive oil.

3. Place the steak on the hot grill, cooking about 10 minutes on each side. Serve medium-rare to rare.

4. Remove steak when it is done and let rest for 5 minutes before slicing and serving

teresaseatery.com/prime

“Those tiny gas grills don’t work,” O’Neil says. “They won’t get hot enough.” Plus, hardwood briquettes add flavor and allow you to try one of Ledger’s coolest tricks—cooking steak directly on the coals. For the skirt steak lunch special at Ledger, Gursha uses a blow dryer to stoke the flames, getting the coals in his custom wood-fired grill blazing hot, and then drops the meat right on top.
“You’re basically suffocating the flame, so it doesn’t flare up,” Gursha says, noting this technique is really best for a cut that you plan to serve very rare. He sears the meat on both sides, and takes it out and bastes it with melted butter—brushed from a small cast-iron skillet sitting right on the grill—and then drops it back in. The resulting cut of meat is gorgeously caramelized on the outside and tender and rare on the inside.
Be it charcoal or gas, high heat is critical to any searing situation, says Nick Yebba, Jr., executive chef at Teresa’s Prime in North Reading, where they sell up to 1,000 pounds of meat a week. At his restaurant, the broiler runs at a whopping 1,200 degrees. Steaks start on a special searing plate to seal in all the juices, and then are finished in the broiler.
Home cooks may not have—or honestly even want—the ability to cook at 1,200 degrees (you need to drink a lot of water, Yebba says), but you do need to give your grill a chance to warm up. For charcoal, that means waiting until all the coals are gray. For gas, that means turning on the burner a good 15 or 20 minutes before you want to cook, Yebba says, noting that too often, someone will turn on the grill, grab the meat, and toss it on right away. [more]

Filed Under: Outdoor Cooking, Recipes Tagged With: grilling techniques, recipes, savory taste

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SHRIMP BURGER ON THE BLACKSTONE GRIDDLE

September 23, 2018 By Patrick

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.

This Shrimp Burger On The Blackstone GriddleHaving 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

SHRIMP BURGER ON THE BLACKSTONE GRIDDLE

SHRIMP

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 egg

1/2 cup mayonnaise

OTHER INGREDIENTS

8 slices bacon

1 avocado sliced

1 Roma tomato sliced

Salt and Pepper

Oil


 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.

 [more]

Filed Under: Recipes, TurboGrill Tagged With: recipes, TurboGrill

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TurboGrill Explained in 19 second

September 23, 2018 By Patrick

You can read more about this at https://turbogrill.us/history-of-the-turbo-grill/ | https://turbogrill.us | (206) 899-0609 Subscribe to this channel to learn grilling techniques taught nowhere else.

Even with flames roaring food does not burn. This is due to the process of moving food in and out of the “Hot” zone.
https://turbogrill.us | (206) 899-0609
A form of this method of grilling has been around a few hundred years (https://en.wikipedia.org/wiki/Schwenker) and we have now brought an automated version to America through an add-on for all 22″ round kettle grills.

The 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.

backyard bbq,
bbq chicken,
portable grill,
Weber grill,
kettle grill.

You can read more about this at https://turbogrill.us/history-of-the-turbo-grill/ | https://turbogrill.us | (206) 899-0609

Subscribe to our YouTube channel to learn grilling techniques taught nowhere else.

Filed Under: Grilling Techniques, Weber Kettle Add-on Tagged With: cooking zones, grilling, TurboGrill, Weber Modifications

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All of the questions about griddle grill cooking

September 22, 2018 By Patrick

THE GRIDDLE GRILL IS THE NEW KING OF THE BACKYARD BARBECUE THIS YEAR BUT IF YOU ARE NEW TO IT, YOU MAY HAVE A FEW QUESTIONS.
Cheeseburger cooking on the griddle
Cheeseburger cooking on the griddle If you just got a griddle grill and are excited to use it, you may understand some of the basic concepts but still have a few more questions. I have taken some of the questions I receive about the griddle grill and others which are common on social media for a one-sided Q & A session.

HOME GRIDDLE GRILLS HAVE ONE BURNER, SOME HAVE TWO, FOUR, OR EVEN SIX. WHICH ONE IS RIGHT FOR ME?

The benefits of more burners is that there is more opportunity to control the temperature of your griddle. Currently, I own and cook on two griddles. One has two burners, the other has four. When I use the four burner griddle I almost never turn on all four burners. I preheat the griddle with three and when the griddle is at my desired temperature, I cut the heat back to two burners. This allows me to have both hot and warm, or cooler sides of my griddle.

steak cooking on a griddle

LOOKING TO BUY A GRIDDLE GRILL, WE ARE A FAMILY OF 4. WHAT SIZE DO YOU RECOMMEND? 

When purchasing a griddle ask yourself these questions:

  1. How often will we use it
  2. What is our budget
  3. Where will we use the griddle
  4. Is portability a concern
  5. Is the weight of the griddle a concern
  6. Do you understand the benefits of having more burners
  7. Will the griddle solve a problem for us
  8. Will the griddle create a problem for us

If hauling the griddle to the beach, or ball field is a concern, then consider a smaller unit. If you are cooking for four but a couple of the mouths are growing teenage athletes, consider a larger unit. It mostly comes down to personal preferences and budget.

 [more]

Filed Under: Grilling Techniques Tagged With: grilling techniques, TurboGrill

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Roast Beef Stuffed Bacon Double Cheese Burger

September 21, 2018 By Patrick

Stuff that Cheeseburger next time. Your GF, Friends, and Boss will love it…you have to check this BBQ Pit Boys Burger recipe out. Please Like, Subscribe, Fav and Share us. Thanks for stopping by the Pit and for your continued support..


Stuff that Cheeseburger next time. Your GF, Friends, and Boss will love it…you have to check this BBQ Pit Boys Burger recipe out. Please Like, Subscribe, Fav and Share us. Thanks for stopping by the Pit and for your continued support..! –BBQ Pit Boys Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we’re serving up some delicious, moist and tender, and real easy to do cooking on the ol’ BBQ grill.

To print out this recipe, or to get your BBQ Pit Boys Pitmasters Certificate, our custom BBQ Pit Boys Old Hickory knife, gifts and more CLICK HERE https://bbqpitboys.com/barbecue-store….

To purchase our official T-Shirts, Mugs, Aprons, Scarfs, Hoodies, and more shipped to you anywhere in the world CLICK HERE https://bbqpitboys.com/barbecue-store…

Become a member of the Pit. Or join a BBQ Pit Boys Chapter, or start your own, now over 12,000 BBQ Pit Boys Chapters formed worldwide. Visit our Website to register https://BBQPitBoys.com
Producer
BBQPitBoys
Category
Howto & Style

Filed Under: Pat's Picks Tagged With: recipes, TurboGrill

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Ready, get set … braai!

September 21, 2018 By Patrick

Preparing your braai meat is vital if you want to ensure a tasty outcome.Photo:iStock
THE first braai happened, so the theory goes when meat was accidentally dropped on to a fire by early hominids.

One can imagine the intoxicating smell taking hold in the nostrils of the gathered group who would soon realise the delicious taste of grilled meat.

We’ve evolved since then, with braais now involving all sorts of tools and rituals and rules.

In the last few years South Africans have taken to celebrating our great braaing legacy on Heritage Day, September 24, because it usually falls within the first few days of warmer weather and also because, you know, braaing!

If it’s your first time hitting the grill, or even if you’re a seasoned pro, here are a few tricks and tips that may help to make you the braai master to rule them all.

Your tools [more]

Filed Under: Outdoor Cooking, Pat's Picks, Pinch of Everything Tagged With: grilling, grilling techniques

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Burning Chicken vs TurboGrill Chicken

September 15, 2018 By Patrick

Patrick-J's Items - TurboGrill

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

Filed Under: Grilling Techniques, Kettle Grills, TurboGrill Tagged With: cooking zones, grilling, Weber Modifications

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Ways to clean a BBQ grill – effortlessly

September 14, 2018 By Patrick

Yes, after all, is Eid-ul-Azha even complete without a BBQ party?

A sparkling BBQ grill makes grilling more interesting since no one would want to grill deliciously marinated meat on a rusty grill that has left over burnt food. To make your barbecue preparations easier, here’s how to clean BBQ grill to avoid any displeasure and to get the best cooked BBQ

Burn the grill

It is as easy as it sounds. In fact, this is one of the methods mostly taught in culinary arts schools.

Equipment required: [more]

Filed Under: Pat's Picks Tagged With: grilling techniques, TurboGrill

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ALPHA LAUNCH – LIMITED SEATS AVAILABLE

September 12, 2018 By Patrick

For a Limited Time

Every Tester receives a 60 page eBook. "The Influence of Wood on Cooking"

A Limited Quantity - 17/20 - Are Available for Alpha Testers
$96.53 USD + $13.00 Shipping | MSRP is $197.00 - that's a 51% Off MSRP Discount SAVING a WHOPPING $100.47

Money Back Guarantee

As an Alpha tester and upon completing the test, you will receive major improvements free of charge and 50% off MSRP on all add-on's for LIFE.

Or you can return the TurboGrill™ for a full refund should you decide to not take advantage of the TurboGrill™, this one-time price discount and the other rewards for making the TurboGrill™ the greatest Revolution to Grilling...[more]

Filed Under: Pat's Picks, Pinch of Everything

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