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HOW TO MAKE A BUDDY BURNER / VAGABOND STOVE

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Some of the best eclectic Cooking Information around

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  What is a Buddy Burner?

A Buddy Burner is a simple stove made from a can and part of a corrugated paper box. It is usually fueled by paraffin wax but other fuels, such as boiled butter, animal fat or diesel fuel, can be used.[1] It is usually used for cooking but can also provide heat.

  Image result for 7 HOW TO MAKE A BUDDY BURNER / VAGABOND STOVE   Image result for 7 HOW TO MAKE A BUDDY BURNER / VAGABOND STOVE

Materials:

  • Flat tuna, pet food or pineapple can
  • Plain corrugated cardboard (not printed with bright inks or coated with wax or plastic)
  • Candle wax or paraffin
  • #10 gallon can (the large institutional size) or a large coffee can

Making the Buddy Burner:

  • Cut the cardboard in strips in a width
  • which is the height of the tuna can -- across the corrugations, so that the holes show.
  • Roll the strips until the cardboard roll fits snugly into the tuna can.
  • Melt the wax. It is best to use a double boiler, as if the wax gets too hot, it can burst into flame.
  • You can improvise a double boiler by putting water in a large pan, and then setting a smaller pan into the water.
  • Each tuna can will take about 4 ounces of wax. When the wax is melted, slowly pour it into the buddy burner so that it runs down into the holes and saturates the corrugated cardboard and fill the can to the rim.
  • You can put a small piece of cardboard sticking up or a candle wick in the middle to help start it, but this isn't required.
  • Let it cool and harden.

Making the Vagabond Stove

  • First, cut out one end of the #10 can.
  • Then cut a door about three inches high and four inches wide on a side of the can at the open end, leaving the top of the door attached.
  • Pull the door open. Slide the cutout lid into the can, setting it firmly against the closed end.
  • The following procedure will hold it there permanently, and the double thickness of metal will conduct the heat more efficiently.
  • At the top of the stove (the closed end of the can) punch four smoke holes around the side with a punch-type can opener. The metal from the holes will hold the extra lid in place.
  • Your stove is now complete.

You will cook on the top of the can, either directly on it or by placing a pan on top of it, with the Buddy Burner underneath for the heat source. You can also use the Vagabond Stove without the Buddy Burner, using charcoal or a wood fire for the heat source.

Cooking:

Set the Buddy Burner on a brick or concrete block (these get VERY HOT, so make sure you place them on something heat-proof). Put a lighted match in the middle of the can (or light the wick if it has one). The flame will spread across the top of the can; that's what it's supposed to do. It is also helpful to turn the can on the side so that the flame of your match can spread across the cardboard more easily. Once lit, place the Vagabond Stove over the Buddy Burner with the open end down. You can place a pan with whatever you want to cook on top of the Vagabond Stove or you can cook directly on top of it. If you need to regulate the flame, you can use a piece of aluminum foil (several thicknesses folded and slightly larger than the Buddy Burner) and place it partially over the flame in the can. To extinguish the flame, place the foil over the entire top of the can. If you need to bake something, you can use tuna cans as little pans. Place the food to be baked in the tuna cans, place on top of the Vagabond Stove and place another #10 can over that to form an "oven". Anything you would bake in a regular oven can be baked this way (if it is small enough).

Refilling the Buddy Burner

Each Buddy Burner should burn between 1-1/2 to 2 hours without needing to be refilled. They can be used for an indefinite period of time if they are replenished with wax though, because the wax burns at a lower temperature than the cardboard and lengthens the life of the cardboard. To refill the Buddy Burner, place small chunks of wax on top of the corrugation while it is burning.
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Warm up with mouth-watering steak recipes from the Wisconsin Beef Council

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Some of the best eclectic Cooking Information around

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By Holly Chilsen |
Posted: Wed 12:00 PM, Oct 17, 2018  | 
Updated: Wed 12:52 PM, Oct 17, 2018
     

(WSAW) -- Not everyone is excited about having to say goodbye to the warmer weather, especially if you're one who loves to grill out. But you don't have to freeze to enjoy some juicy steak recipes

Angie Horkan from the Wisconsin Beef Council joined News Channel 7 at Noon to share some delicious, mouth-watering recipes to try at home.

Spicy Steak & Avocado Bruschetta

Ingredients
1 pound beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
1/4 teaspoon ground black pepper
1 ripe avocado, cut in half, pit removed
2 limes
1 to 2 teaspoons minced chipotle peppers in adobo sauce
1/2 teaspoon salt
8 slices ciabatta bread cut 1/2 inch thick

Instructions
Season beef steak with pepper. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Meanwhile, spoon avocado pulp into medium bowl. Add juice of 1 lime, chipotle pepper and salt. Mash until avocado mixture is well mixed; set aside. Cut the remaining lime into wedges; set aside.

During last few minutes of grilling/ place bread slices on grid; grill until lightly browned on both sides. Remove steak from grill; let stand 3 to 5 minutes.

Cut steak lengthwise in half, then crosswise into 1/4-inch thick slices. Spread bread with avocado mixture. Top with beef slices; sprinkle with additional salt, as desired. Cut bruschetta in half. Serve with lime wedges.

Skewered Southwest Steak

Ingredients
1 beef Flank Steak (approx. 1-1/2 pounds)
Marinade:
1 tablespoon minced garlic
1/2 cup fresh cilantro, lightly packed
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon jalapeno hot pepper sauce or 1 teaspoon hot pepper sauce
1-1/4 teaspoons ground cumin
Garnishes:
Lime slices, cilantro sprigs (optional)

Instructions
Soak twelve 10 or 12-inch wooden skewers in enough water to cover 10 minutes; drain.

Place garlic in blender container. Cover; process, pulsing on and off, until garlic is finely chopped. Add remaining marinade ingredients; process until mixture is blended.

Cut beef Flank Steak diagonally across the grain into 1/4-inch thick strips. In medium bowl, combine beef and marinade; toss to coat. Marinate 10 minutes.

Thread an equal amount of beef, weaving back and forth, onto each skewer. Place beef on grid over medium ash-covered coals; grill, covered, 4 to 6 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt, as desired. Garnish with lime and cilantro sprigs, if desired.

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Creative Ways For Cooking Better Tasting Food

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Creative Ways For Cooking Better Tasting Food

There are always new things to learn about cooking, even if you are just cooking for your family. Knowing the right methods and techniques could turn ordinary or bland meals into spectacular feasts you will be remembered for. Add these cooking tips to your collection, so you can enhance the flavors in your meals.

When you are cooking food on skewers, there are some basic guidelines to know. Metal skewers will work better if they are twisted or squared.

Prepare in advance as much as possible. It is important to have all the prep work done before you start cooking. Trying to cook a meal that has to be on the table by a certain time can be stressful. By doing all of your preparation in advance, you avoid the stress and just enjoy your meal.

Adding cauliflower to your mashed potatoes is a great way to reduce the amount of fat and calories they contain. You should use equal portions of potatoes and cauliflower when making this delicious side. The taste of cauliflower will blend nicely with the potatoes. It also mimics the texture and color of the potatoes almost perfectly letting you up your vegetable intake, and drop the calories, all the while giving the same delicious potato experience we all know and love.

Do you love to cook with fresh basil? Put a bunch of fresh basil in a glass. The stems will then need to be covered with water. Place the glass of basil leaves on the counter in your kitchen, and watch it keep its freshness for weeks. Change the water once in awhile, and before long roots will even form on the basil. You should also cut the basil so that it keeps growing.

They will act somewhat like a sponge that soaks up all the water. Wipe the mushrooms off by hand with a cloth that is damp.

Garlic is delicious; however the pungent aroma will get stuck on your hands. Stainless steel can remove the bad odor that comes from garlic and other smelly items. This handy trick cleanses your hands so the smell will not be transferred to what you are going to touch next.

If you are left with extra sauce after a meal, find a clean ice cube tray to pour the leftovers into and store the tray in the freezer. This makes it easy to prepare a quick meal by reheating the sauce using a saute pan. Don’t worry; the sauce will taste delicious after being frozen in an ice cube tray!

If you want to begin losing weight and improving your diet, you should reduce or eliminate the amounts of cooking oils that you use. Many oils and butters have a high concentration of fat. Try using nonstick cooking spray instead: this product does not contain anything unhealthy and works just like oil.

Disperse spices and seasoning to your favorite food in small, equal increments over time. This results in a better blending of the flavors of the ingredients.

Cooking doesn’t have to be an exact science; that’s baking. But you should still measure the amount of oil you cook with. To lower the fat you use when cooking, make sure to measure the oil you use as opposed to just pouring it straight into the pan. This technique gives you greater control over the amount of oil you want to use.

Buy your garlic as fresh as possible for any dish that needs the flavorful ingredient. Usually, fresher garlic will have a sweeter taste. If garlic isn’t fresh, it will be shriveled and soft.

Cooks need to keep cooking supplies organized. If you do not organize them, you will be scrambling around to find where you put everything. Keep things that are similar in the same place. As an example, keep all of your spices stored in one cabinet for ease.

Organize your materials as best as possible, if you desire to prevent the hazards of burns in the kitchen. Having all your kitchen tools handy and organized will help you turn out a good meal. Being unorganized when you are cooking can lead to you wasting a lot of money and food.

When cooking, wash dishes and tools as soon as you’re done with them. Have some hot and soapy water on one side, and clear rinsing water on the other. Utensils and mixing bowls can easily be washed immediately after they are used. They will then be ready to use again immediately.

Wait a few minutes before you serve a meal to allow the food to sit for a bit. A lot of people don’t understand the importance of letting a meal sit for a while. If you are hungry or in a hurry, you will be tempted to eat the very moment your meal is ready. However, your meal could be much more enjoyable if you wait. Always wait a awhile before eating your meal; allow it to cool slightly before digging in.

When cooking, be creative. The instructions for a recipe aren’t set in stone. By adjusting the amounts of various ingredients, you can change the taste slightly, and improve upon the original recipe. That’s how real cooks do it!

Before chopping fresh herbs sprinkle some salt on the cutting board. This adds flavor and keeps the herbs on the board. Do not over-salt by making sure you don’t directly add any extra salt to the foods you’re preparing. The herbs gain more flavor when the salt sticks to them.

Ensure that all of your spices and herbs are stored in a cool and dry area away from direct light. Light and humidity can diminish the flavor of spices, as can heat. This exposure will only cause them to lose flavor.

If you truly desire to become a better cook, then you have to be willing to accept the trick and techniques that are shared with you. The tips given by this article could be a fantastic way to help improve your cooking skills for your family, a party, or even just yourself.

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Even A Novice Can Learn To Cook If They Want To

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Even A Novice Can Learn To Cook If They Want To

Not only is cooking a daily necessity, it can be quite the enjoyable hobby also. With proper advice and knowledge, anyone can learn how to cook. Using the ideas in the article, you should be able to get a great start on learning how to cook.

When cooking a large meal for a family gathering or dinner party, preparation is key. Ensure that you aren’t missing important ingredients before you start cooking. Get out everything that you’ll need including the ingredients and utensils a day ahead of time. Being prepared will settle your anxiety and ensure that you are ready to create a fantastic meal.

Try to add the oil into your pans from the sides, so that by the time it touches the food, it will be hot. This will enhance the flavors of the food.

A good cook takes pride in keeping a set of well-sharpened knives. Dull knives can be dangerous and they also make cutting things hard. It is very easy to accidentally cut yourself when you’re struggling to cut something with a knife that is dull.

You may have felt regret when you threw away a moldy orange or lemon. Have you ever wondered if you could simply cut away the part with mold and keep the rest? Sadly, there really isn’t a healthy way to save fruit if it has begun to rot. Throw this fruit away because of the deep mold growth which you cannot see, and it would make you sick if you ate it.
[more]

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Teach a Man to Fish…

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Do you remember hearing this Chinese proverb…

“Give a man a fish and you feed him for a day.
Teach a man to fish and you feed him for a lifetime.”

Well, this sums up my philosophy when it comes to cooking. I have never published my recipes because I believe it is better to teach a person how to develop his own recipes than simply give him something that I enjoy (which he may not). When you get a recipe from someone do you know the why behind the ingredients used?

This belief within has brought me to the point of writing “From Giving to Feeding”  an eBook on how to truly be an outstanding grill master in your own right. Unlike most other books I will have pictures showing and explaining techniques so you to will have the knowledge of the “WHY”. And sharing the many tools that are available to you, the why and when, you would use them.

My goal is to pick a new topic whenever I can and write about it here. And at some point I will have written enough to produce the book. Your comments and feedback will be very much appreciated.

Here’s your first installment

PALATE

pal·ate
/ˈpalət/
noun

Today we’re going to talk about why it is 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. Also, I want to really emphasize that the palate we are 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 develop your own great recipes.

So how do you do it?

You slow down. What I mean by that is don’t just pick up food and eat it. You want to observe it, you want to smell it, you want to taste it, then you want to listen to it. You want to visualize and isolate those sensations and envelop them, bring them into your being. Identify the tastes and sounds as much as you can and then move on. Most of that will come from just the smelling, tasting and the looking. Pay attention to the texture and body, of the food. You don’t want to develop a recipe that creates a texture that is not pleasing to the mouth.

Build a library, this is one of the most important things. In your mind build your own flavor encyclopedia by seeing, smelling and by tasting…even listening to the sound that the food makes as you chew 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, sounds and smells are from. 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.

I really like walnuts and I thought, you know what, I’m going to grill some salmon and also some halibut and I thought, 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 neither a good flavor or sound combination for me. So you want to be able to do that so you can develop 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 Article I’ll get into Umami, which is the fifth taste.

  1. a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.

Once you get the palate down, you will start to 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 visit TurboGrill.us.

Sign up for our newsBlog and stay informed.

Thank you for your time and enjoy your food adventures.

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How To Prepare All American Grilled Chicken Recipe

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America's Greatest Weber Kettle Grill Add-On since 1952

How To Prepare All American Grilled Chicken Recipe

BBQ finds a special place in the hearts of Americans. From Detroit to Dallas and from New York to San Francisco, the love for BBQ in undying among the people. One of the most common weekend activities in the US is grilling burgers and hot dogs or smoking ribs and briskets on the ceramic grill. The majority of the US households have an in-house grill, which they bring to use on weekends because nothing beats a platter filled with scrumptious food on a bright sunny day.

When it comes to BBQ recipes, the list goes on and on because there isn’t anything that Americans can’t cook on the grill. However, there is one recipe in particular that is liked by every American, i.e., ‘All American BBQ Chicken’. Although, everybody has their own style of preparing the recipe, but there are some ingredients that remain as it is regardless of which part of the country the recipe is prepared in.

If you want to know the details of this amazing American original BBQ recipe, then read below:

Ingredients:

  1. 2 full chicken.
  2. ¾ teaspoons ground red pepper (cayenne).
  3. Packed brown sugar.
  4. ¼ cup Worcestershire.
  5. ½ cup light molasses.
  6. 1-cup red wine vinegar.
  7. 2 can tomato sauce.
  8. 1 large onion.
  9. 2 tablespoons olive oil.

Method:

  1. Take a medium-sizedskillet and turn on the heat. Add olive oil into the skillet and when the oil becomes hot, add onions.
  2. Cook onions until they become tender. It will take around 10 minutes.
  3. Add brown sugar, Worcestershire, molasses, vinegar, tomato sauce, andground red pepper into the skillet, and cook everything over high heat.
  4. After 10 minutes, reduce to heat to medium-low and keep cooking the entire mixture until you get a thick sauce.
  5. You will easily get 2 cups of BBQ sauce out of which, you need to reserve 1 ½ cups of sauce, which you will be serving with grilled chicken.
  6. Now, it’s time to get onto the grill, so light the fire on the grill and place chicken quarters on the grates. Grill the chicken pieces for 20-25 minutes over medium heat, turning the chicken pieces once in between.
  7. Brush the remaining ½ cup of BBQ sauce over the chicken and cook the chicken for 20 minutes more. Make sure to turn the chicken pieces 2-3 times in between. Also, keep brushing the chicken with BBQ sauce during the cooking process.
  8. Insert a knife into one of the chicken pieces and if you see juices dripping out of the chicken, then it means, the recipe is ready.
  9. Serve this lip-smacking grilled chicken recipe with reserved BBQ sauce.

This recipe is not just liked by the Americans, but all those who love the taste of BBQ chicken are fond of this mouth-watering delicacy. You should definitely try this recipe because you can only find out how good it is when you try it on your own. You can give your own twist to the recipe, but make sure that the soul of the recipe remains intact.

Monica Henin is the author of this popular American style grilled chicken post. She has been writing blogs and articles on healthy recipes and food tips for quite some time. You can check out the best of her work at Addonkitchen.com.

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Three great barbecue recipes, for grilled scallops, Thai-style chicken, and lamb chops

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Susan Jung recreates a dish she watched Vietnamese resort staff grilling on the beach, and explains how to grill spring chickens with an addictive Thai sauce and lamb chops with a cooling salsa

PUBLISHED : Monday, 08 October, 2018, 2:46pm
UPDATED : Monday, 08 October, 2018, 2:45pm

COMMENTS:  

Susan Jung
Susan Jung

 

http://www.instagram.com/susanjunghkfood
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Susan Jung’s recipes

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Related Articles

With the advent of cooler weather, it’s time to dust off the outdoor grill and start barbecuing if you’re in East Asia. But worry not, if it’s not the season for barbecuing where you are, or your home doesn’t have room for a barbecue, these easy, delicious recipes for meats, seafood and vegetables work equally well if grilled in the oven

1. Grilled scallops with pork fat cracklings and sizzled spring onions

This is my version of a fantastic dish I tasted at the Princess d’Annam Resort & Spa, in Vietnam’s Binh Thuan province. The cooks grilled the scallops on a large barbecue set up on the beach.

For recipe, click here.

2. Grilled Thai-spiced spring chickens with nam jim jaew

I love the small baby chickens that producers label spring chickens, poussins or coquelettes. The size – about 500 grams each – is just enough for one person. I learned to make nam jim jaew from a former domestic helper, who was from Isaan, Thailand. The sauce is addictive, and I sometimes make a double batch so I have a supply in the fridge, ready to perk up other types of grilled meat.

For recipe, click here.

3. Grilled lamb chops with watermelon and mint salsa

if you are going to the effort of lighting up the barbecue, make it worth your while and cook as much as possible. This recipe calls for eight chops, and you can grill some eggplants to make a batch of babaganoush while you’re at it.

For recipe, click here.

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My Journey To Here

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  • The first job that I started was a silk-screening operation when I was 17. I sold a silk-screening job, knew nothing about it, so I educated myself completed the job and received high praise for the work that I did. This turned out to be a part-time summer job between my junior and senior year in high school.
  • Joined the navy in January 1974.
  • After my enlistment in the Navy was up I joined a church and offered my services as a caterer. One of the first catering jobs was for a French style wedding celebration. I then went on to do a number of fundraisers and catered for about 200 people a five course meal.
  • In 1986 I worked with my brother and helping to develop the very first wide format vinyl cutter which revolutionized the whole sign industry. Now every sign shop is a vinyl cutter.
  • In 1993 I was granted another patent that changed the sign industry forever. I remember, at an international sign making convention in the early 1990’s put on by signs of the times, I was taken up to the mezzanine by the then technical editor who looked at me waving his arm over the convention and said. “See Patrick this is what you’ve done. http://laser_info.blogspot.com”. As this time, 1990, I founded Edgewise Tool, Inc to manufacture my version of a large format vinyl cutter which lead to the development of US 526-2612 – computer-controlled laser cutter was just beginning to change the sign and textile industries like the first wide format vinyl cutter I worked on with my brother. This patent was ultimately used, and I heard mandated, by major-league baseball for kiss cutting multiple colored team uniform names. Now every American professional sport industry, and probably the international ones also, uses this patent to create their logos. EdgeWise Tools ultimately turned into a custom laser manufacturing corporation. In 2003 I was granted a US patent number US6563078, Gore cutter and flatbed single direction cutter. This was designed and developed for NASA’s ULDB (ultra long-duration balloon) program. After 17 years EdgeWise Tools, Inc. was sold and I was now free to pursue my true passion which is cooking.
  • I began cooking when I was 10 years old, taught by my German grandmother

    OMA

    while being raised on the American hospital base at Landstuhl. My German mother

    My Mother

     was also very instrumental in my pursuit of food preparation.  I also have extensive training in French cooking and became an accomplished sous chef. My chosen area of cooking was barbecue. I began, again, by learning everything I could about barbecuing by building from scratch my own smoker. I then began to incorporate all my previous training into developing a cuisine that would make other people happy. I developed my own techniques, my own sauces and rubs. These all afforded me the opportunity to enter and win competitions. After gaining the knowledge and confidence that I could make people happy. I pursued catering to our wounded troops overseas. This came about approximately six weeks after my Army veteran father passed away and I had a burning desire to return to Landstuhl,Germany to barbecue for the wounded troops at the hospital. I did this beginning in 2008, twice a year, around Christmas and the Fourth of July, until 2011. What I found to be my greatest accomplishment was that these barbecues were just about a cuisine they were about an event. An event that brought healing to these wounded troops. I did not know that I would have this type of effect on these young men and women until a major general and the commanding chaplain told me that these barbecues brought back happy memories to these wounded. And the blessings from the barbecues went on for months after I left.

  • In December 2016 my brother approached me with a revolutionary way to grill that stems back hundreds of years and from our German heritage. We have worked tirelessly to perfect this tool that will turn grilling into an event. Barbecue as changed for me as it is no longer a cuisine but an event. This is the passion that drives me to create the TurboGrill™ America's Greatest Weber Kettle Grill Add-On since 1952and it’s supporting website, to pass on my unique understanding, technology and passion I have been absorbing for over 50 years.   

A portion of every TurboGrill™ sold will go to helping our wounded troops.

Thank You For Your Time to learn more about Why We Do What We Do.

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The Best Gear for Tailgating

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This post was done in partnership with Wirecutter. When readers choose to buy Wirecutter’s independently chosen editorial picks, Wirecutter and Forbes may earn affiliate commissions.

The best tailgates are the ones that have the best gear. Durable, portable, and helpful items will add to the fun and make hanging out before the game more manageable. We’ve gathered a few of our picks that make drinking and grilling before kickoff comfortable and convenient.

Via WirecutterPHOTO: CALEIGH WALDMAN

Outdoor/Camping Chair: Coleman Oversized Quad Chair With Cooler

The Coleman Oversized Quad Chair With Cooler is inexpensive, but still offers the best balance of comfort, functionality, and durability of any of the competitors we tested. It’s durable, portable, and made for the outdoors. The Oversized Quad Chair is stable, has a wide seat that’s fitting for people of all sizes, and it’ll hold up over time. We tested it for use while camping, but its built-in cooler bag (which holds four beers or soda cans) makes it great for tailgates as well. (If you need a large hard cooler to haul all of your food, drinks, and storage containers, we recommend the Coleman 70 Qt. Xtreme Marine Cooler.)

Via WirecutterPHOTO BY MICHAEL HESSION

Portable Gas Grill: Weber Q 1200

The Weber Q 1200 is the most convenient portable grill for tailgating. It’s a gas grill with a cast aluminum firebox. During testing it proved able to handle low-and-slow grilling and heat searing better than similar models. Its dome lid helps to evenly distribute heat and has a built-in thermometer. The Q 1200 also has small side tables that fold out to keep grilling tools within reach. At 30 pounds, it’s light enough for one person to carry and it comes with a five year warranty. If you prefer the functionality of (and taste from) a charcoal grill, we recommend the Weber Jumbo Joe Charcoal Grill 18”. Its firebox offers better temperature control than other charcoal grill models we tested and its performance is parallel to the Weber Q 1200.

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THE LAUNCH IS ON!

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A Limited Quantity of TurboGrills™ Are Available at this 49.8% discount.

Feel Secure with a 30 day100% REFUND

You have 30 days to use the TurboGrill™. At the end of 30 days the TurboGrill™ is yours along with all the benefits that come from being an Early Adopters.

As an Early Adopter and upon sharing your experiences,  you will receive major improvements free of charge and 50% off MSRP on all add-on's for LIFE.

TurboGrill™ MSRP is $197.00 

You Pay Only $98.10 plus $7.50 shipping

THAT'S A $98.90 SAVING

Should you decide not to take advantage this one-time price discount of the TurboGrill™  and the other rewards granted to Early Adopters, you may return the TurboGrill™, within 30 days, undamaged and clean, for a full refund on your purchase price.