I read a social media message earlier this week from a friend who wanted to buy a “habachi grill” like the one they had seen in a restaurant. They were confused about why their searches returned small, round bowls that seemed totally unrelated to the flaming device that had been used to prepare food in front of them. While I’d like to think I cleared things up for them, they’re probably not the only person who’s confused by the inconsistent use of this word.
Posts Tagged ‘grill’
Indirect smokers rule the land of barbecue. Since slow and low is the name of the game, providing a constant stream of low, steady heat to an insulated cooking environment delivers incredible results.
There are many approaches to barbecue. As technology slowly invades our lives, it’s easy to forget about the simple, honest approach to delicious slow cooked meats. The Weber Smokey Mountain and Pit Barrel Cooker both offer their own unique take on the basic idea of smoking meat the simple way.
While the modern pellet smoker grill has been around since the late 1980’s, the marketing battle of Traeger Grill vs REC TEC is much more modern. After he invented many of the technologies involved in this brilliant tool, Joe Traeger took out a patent that prevented competitors from entering the market.
Have you ever made chicken breast on a George Foreman grill? I have owned one of these grills for years, but the only thing that I ever made on it was burgers. I intentionally avoided preparing chicken breast on the grill because I was afraid that it would stick and be difficult to clean.