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Cooking-Outdoors as a Top 100 Barbecue Website

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Feedspot Selects Cooking-Outdoors as a Top 100 Barbecue Website

To be selected as a Top 100 Barbecue Website certainly is unexpected and greatly appreciated. To be ranked #21 amongst so many amazing other websites is humbling indeed. As May celebrates my 8th year as a food blogger, it is very gratifying to be recognized and selected to be a Top 100 Barbecue Website.

So, how do you become a “Top 100 Barbecue Websites & Blogs For Grilling, Smoking & Barbecuing Enthusiasts”?

According to Feedspot.com, they use the following criteria:

  • These blogs are ranked based on following criteria
  • Google reputation and Google search ranking
  • Influence and popularity on Facebook, twitter, and other social media sites
  • Quality and consistency of posts
  • Feedspot’s editorial team and expert review
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Growing Veterans Honey Class | TurboGrill Chicken Grilling

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Growing Veterans, Lynden, WA – honey lunch.

I’d like to tell you about a wonderful experience I had recently. I read on my Facebook feed that Growing Veterans was having a class on honey beekeeping and that afterwards they were having a barbecue lunch. So, I promptly got a hold of Joel, the farm manager, and ask him if I could come and cook lunch for them. He was more than happy with my offer. So that Wednesday I went out to the farm to look around see what type of facility and what I could cook. I immediately started working on developing a menu and during the tour of the farm Joel showed me the species of hops they were growing for a special beer a local brewery was going the produce with a Growing Veterans label.


Growing Veterans was founded by a combat wounded USMC veteran of Iraq and Afghanistan, Christopher Brown, and a former mental health counselor turned farmer, Christina Wolf. Together, they agreed using the farm as the catalyst for human connection and veteran reintegration could have a powerful impact on the health and well being of not only vets returning home, but the world. They were crazy enough to believe it could happen, and just smart enough to pull it off.

TurboGrill™


By allowing food 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.

Check out the TurboGrill at our store.

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Barbecue for Labor Day

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Freshly-made barbecue sauce is slathered over Smokin’ Gator BBQ’s pulled pork platter. Photo: Damon Higgins/The Palm Beach Post
You’ll want this tasty barbecue for your Labor Day weekend
BBQ catering at it’s best, get this special, while you still can, from Smokin’ Gator BBQ in West Palm
By
Liz Balmaseda, Palm Beach Post Staff Writer

I’m thinking there’s a good chance we’ll be craving some decent ‘cue over the long Labor Day weekend. So I offer you this handy link to the “Ultimate Barbecue Guide of Palm Beach County” our digital team compiled last year and recently updated. Granted, this isn’t Austin or Memphis or any other national barbecue destination. But we do have our smoky charms. Consider the father-son team of pit masters behind Smokin’ Gator BBQ in Lake Clarke Shores. Bob and Paul Shalhoub are lawyers by day, which explains why their good grub is available only on holidays and some special events.

This weekend, they’re smoking enough meat to feed the town – baby back ribs, smoked wings, prime beef brisket, brisket burnt ends, sweet-tea grilled chicken, plus appetizers and sides. They’re taking orders through today, by phone at 561-644-8845, by email at [email protected]

Smokin’ Gator BBQ: on Instagram @smokingatorbbq

© 2018 GateHouse Media, LLC. All rights reserved

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A change in grilling paradigms

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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.

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.

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

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Grilling Cooking Zones

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I live to Turbo Grill. This is great. This is a device that my brother and I, he actually came up with it, and I’m helping fine tune it for grilling and doing the marketing of it.

What the Turbo Grill does is it uses the heat from the coals which are placed around the perimeter in a certain section. You don’t put it all the way around. Just in part of it. Depending on what you’re cooking depends on how much coal you put in there. As it rotates the food through the heat zone, cooking zone, and then the cooling zone, what happens is it’s virtually impossible to burn any food. Even if you have flare ups, and we have videos on our blog and on our site, which is [inaudible 00:01:01], or excuse me. It’s turbogrill.us, and so you can go there and see some of the videos. We have flare ups where the flames are three, four inches above the grill. We’re cooking and testing and cooking some burgers, and they didn’t burn. They came out … When you see it, you’ll be amazed.

Anyway, but because of this process, you end up having food that’s a lot more moist, and we also have a video on some chicken, where the skin was crispy like fried, cut with a plastic knife and fork. You’ll see all that on the blog post.

Know your cooking zones. If you don’t know the temperature that is underneath your grill while you’re grilling and all over, you’re pretty much at the mercy of the unknown, which we all know could be a little bit … Oh, what do you call it? … troublesome. Those unknown hot spots, as I call them … I mean, just think about it. If you have grills … Excuse me. If you have areas where the charcoal is a little more dense or the lump coal or the wood is more dense, it’s going to be hotter. You just put meat on there, it’s going to burn or you’re going to have to tend it like a little baby. You’re going to have to keep watching it over and over. Turbo Grill, that’s eliminated. You don’t have to do that at all.

Here’s a strategy that I’ve used in all my competitions when I built my own smokers and did my own grilling and stuff for trophies is you take white bread, and you take some white bread, and you put it on your grill. Put it on your grill, and then put the grill on where your coals are. Let your coals do whatever you feel comfortable doing that. Leave them on there for five, 10, 15 seconds, not long at all, and then pull it off, and then look at … Try to remember, write down on paper, where the grill was situated so you have an idea on the grill and the positioning where the hot spots are. But then you pull it off and look at the bread. If it’s too hot, the bread’s going to be black. If it’s not hot enough, it’s going to be a light, light golden color. So that’s your hot spots.

Now, every time you barbecue, you’re going to have to do that, because you’re not going to know where those hot spots are or you’re going to go back to tending this like a newborn baby. Now, a more scientific way to do this is you take a couple of or a few two by two aluminum foil squares, attach them just onto your grill. Put that on there, let it sit there, and then take an infrared heat thermometer and check the heat of the foil, and it will give you a precise heat of exactly what’s doing what to who for how much on there. It’s a very precise way, and take the measurements two or three times so you get an average. Make sure you’re hitting it at the same place in doing that.

This is what happens. Traditional grilling. Have you all been there? Have you all had those flare ups? The only thing missing out of that picture is the spray bottle up there above his veggies. Spraying … Tell me. If you do it on a charcoal grill, aw, man, you know of the ash that it creates and flying around. And sure, you could use a Weber, close the lid, and it will knock it down. Doesn’t change the heat on there. It’s still going to be hot. You open it up, pretty much, it’s going to come back. That’s the traditional grilling.

Now, with the Turbo Grilling, because we don’t allow the food to stay over the heat, and this is a theory which will … Not a theory, but a revelation that has come through hundreds of years of back technology, let’s say. We’ll have a whole another video on how we came up with this design, which we are proud to announce that we have a patent application in on it. But look at that. That’s the chicken I was talking about earlier. That when you get on the site, which is again, turbogrill.us, and you find that video, listen. Turn your speaker up and listen to the crunch of that skin, and then it will actually go through, and you can see real closely how moist. I did competitions. I won awards and trophies for chicken, and I’ll tell you. This chicken is better than what I won awards for. There’s no going back. You got to check out this Turbo Grill.

So, here you have it. Visit our website, turbogrill.us, or you can go to our Facebook page, or put in the at, @turbogrilling, and it will get you there. When you get there onto our site, we’re just now building it out, so it’s not 100% done, but sign up on there to get our blog posts and more videos. It will talk a lot more. We’ll answer questions about anything you might have about this thing.

The company name is American Grill Revolution, and this is definitely a whole revolution. This will open up all sorts of doors to people on what they can grill and how they can grill. I’m looking at actually grilling a bundt cake, and there will be a video on that. It opens it all up. You’re not limited. You’re not going to have to fight it or do anything with your food, and you’re going to enjoy. People, your friends are going to think you’re the most awesome griller around.

Anyway, I’ll see you on the flip side. Thanks for watching, and take care.

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What is Baffling a TurboGrill

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Hello. My name is Patrick. I’m the co-inventor of the Turbo Grill. My brother actually designed the turbo part and I worked mostly on the cooking part because of my extensive years of cooking, somewhere around 40 some years. Anyway, in a quick nutshell, we have these fans, blades, turbo blades that are powered by the thermo heat of a partial ring of charcoal. In doing that, it rotates this grill here and it really keeps your food from burning. It moves it in and out of the heat zones. At the end of this video, you’ll see some links and you can actually see the videos of the food and what we’ve created. But, what I wanted to do is create something that allowed people to make more and different types of foods on the grill. With this, we’ve been able to accomplish that.

So today’s video is on baffling and what it is, what it’s used for, and the pros and cons of it. Please enjoy. So, what is baffling? Some people call it a tuning plate. I’ve just always known it as baffling. Then, so what’s the purpose of baffling? Well, the purpose is to even out the heat distribution and reduce hot spots, and especially if you’re doing any type of smoking, you don’t want your ribs closer to the heat source to burn and dry out versus the ones that are farther away from the heat source to not get done and be tough. My previous video on checking the hot spots is a great place to start because before you even get into baffling, you got to know where your hot spots are and then you can adjust your baffling accordingly.

The material to use: this non-galvanized cookie sheet. It’s a funny story, but this is the very first thing I used on a Weber 22 inch. On a competition, we were doing chicken, and I didn’t want any hot spots, so I went out and … actually right prior to the competition, I went out and got a 75 cent cookie sheet at Goodwill, cut it up, hang it with some bailing wire, and created a baffle that actually ended up winning a trophy in the chicken. So, you don’t have to spend a lot of money although sometimes it’s worth it because there’s, at least in ours, which is coming out, there’s more science involved in it. But if you are going to make your own and not use a cookie sheet, look for somewhere between 10 and 20 gauge sheet metal. It really depends on the span of the baffle that you want to create.

Now, here are some examples. Really, really good ones here. This, I like this one, except for two things. One, it’s crowned up facing me and also it’s allowing too much direct heat to come through. If it was crowned down and there weren’t these many … I mean all’s you really need is just a little, little bit on the side, because heat rises, so heat will find a way out. You don’t need a lot of gaps in there to do that. If you’re going to grill over direct coals, then there’s no need really for this. But I like the idea and the design. This one here is pretty good. When I did my baffle for smoking, I only allowed a quarter inch between the edge of the baffle and the edge of the kettle of the smoke because, again, you don’t need a lot. But you do want to keep this direct heat away from the food you’re cooking and you could even cone this down a little bit.

This is a product I ran across … I can’t remember the name of it. This probably would work fine. What I don’t know is the gap here and I don’t really understand … I guess you could use it if you wanted to have a direct source here and closed there, but, again, if you’re not using a Turbo Grill, this is going to be … It’s kind of … I don’t want to say useless, but it defeats the purpose. Now, this is a great one. This is a DFY grill, excuse me. You can put coals in between here and if you can find an old trashcan lid, a clean one or clean it really, really good, that is not galvanized, turn it upside down and have it bow down and put it in there and making sure there’s a gap here. That would work perfect for eliminating your hot spots on it. Again, if on a Turbo Grill, you don’t need to eliminate that. The actual functioning of the Turbo Grill does that. You won’t burn. But it’s also using a Turbo Grill and then for searing, if you want to do. There’s different techniques and we’ll discuss those later.

Again, here’s the grill. It’ll rotate. Visit our website. Come in to sign up for our newsletter. Here’s our Facebook page. Like that. Always posting things on there, answering questions. When you sign up right now, we’re building out the site, so you sign up, you’ll get a series of emails about what we’re doing, about a Kickstarter program that’s coming out in doing this, so please leave me comments. Let me know. Ask me questions. I’ll answer them as soon as I can. I wish you a great day on grilling and I’ll see you on the flip side.

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What is Umami

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The Turbo Grill is an apparatus that attaches to any round, kettle grill and allows you to smoke or to grill by rotating horizontally above the coals. By allowing the food to rotate over the coals, both the hot and 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.

Umami, the fifth taste. You should learn this, all you can about umami. There’s a link down below there. Get to know it. Have it become a part of you. And, in doing so, live it because, once you do that, you will never again go back to fixing boring food.

How do you taste umami? Okay, umami is the fifth basic taste and it usually comes through the same taste receptors that taste glutamate, which you’ll see later on. And that’s very important to understand is how you taste this. Umami will explode the flavors of anything and everything it comes in contact with.

So what is glutamate? Umami, it was actually discovered back in the early 1800s and then in the early 1900s, it was actually given a name, umami. And what it is is, and I won’t go into the long story, but glutamate actually enhances the flavor of foods. And that’s where you go into a lot of Chinese, Japanese, different restaurants and they’ll put the chemical glutamate, which was discovered by a researcher in Tokyo back in 1908, I think it was.

But you don’t have to use a chemical. That’s what’s so cool about it. You can actually learn to combine foods that are umami foods. And, in doing that, you can … and I do this with my sauces and with my rubs, is create a sensation like when you go to a five-star restaurant, you eat the food and it’s a brown gravy, let’s say mushroom gravy, and you’ll sit there and go, “Oh my goodness. This is so good.”

And it’s really … anybody can fix it. The thing is, is those chefs understand the science behind umami and they make that food with umami to give it that distinct flavor. And I’d encourage everybody to do that.

Now here’s the four basic tastes in umami, sweet, sour, salty, bitter, and umami. Notice where the tasting receptors are on the tongue. And that’s important. That’s important at any time you taste food. You’ll see people breathing in and swishing it around. I’d encourage everybody, when you’re tasting something, that if you just take the taste and all of a sudden you really like, take another one, clean out your palate and take another one, very slowly, and try to figure out where that taste is coming from. What is that taste?

And a lot of chefs will not divulge their secret umami, but you can develop your own umami, and please do that. Again, I hope you enjoyed this video. Here’s the website. You can get on and we’ll be posting more and more about the Turbo Grill there. You can join our Facebook Turbo Grilling page and also, please subscribe and like this video, if you do.

And stay informed and stay connected with us. There’s so much more coming, and I encourage you all to get to understand and know umami and those that will and do, I will almost guarantee that they will win more competitions and enlighten their friends so much more on what good food really tastes like. Thanks a lot. This is Patrick and I’ll talk to you on the flip side.