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THE INTENSITY OF CHARCOAL,WITH THE CONVENIENCE AND CONTROL OF GAS From the sleek hood profile to the matt black perforated panels, the T-Grill, and its big brother the DS, will look at home in any designer outdoor setting. But beyond the sexy looks, there is a revolutionary new burner engine that will change the way you think about cooking outdoors. With laterally mounted infrared burners, the Crossray速 burner system creates an even bed of predictable heat that combines the intensity of charcoal, with the convenience and control of gas.
WHAT IS A CROSSRAY®? The all new patented Crossray® system uses infrared burners mounted at the sides of the chassis, angled up at the cooking surface. Because the burners are infrared, they perform better than a traditional open flame burner. Infrared heat actually penetrates your food, cooking it from the inside out, locking in the moisture and enhancing the flavour whereas an open flame just heats the air around it ultimately drying out your food. Infrared burners are also more efficient, and cook faster than traditional burners. So your food is ready sooner, and you use less gas. And because the burners are not directly beneath the cooking surface, fat and juices drain harmlessly away, reducing smoke and virtually eliminating the flare ups that char your food, leaving the inside uncooked.
“The technology that the T-Grill employs is so sophisticated, yet it’s so simple to use, and it ensures a Rockpool Bar & Grill restaurant quality result every time.” - Neil Perry
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HOW DOES IT WORK?
Cooking surface Infrared burners Grease catchment The Crossray速 system uses infrared burners mounted at the sides of the chassis, angled up at the cooking surface. The overlapping waves of infrared energy create an even, predictable bed of intense heat.
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“SIM BAR USE
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MPLY THE BEST GAS FIRED RBECUE I HAVE EVER ED” - NEIL PERRY Neil Perry is one of Australia’s leading and most influential chefs. His Sydney restaurant Rockpool has been one of the Restaurant Magazine’s World’s 50 Best Restaurants for the last seven years. Neil has worked closely with Grand Hall as the T & DS Grills have been developed, and he likes them so much he’s put his name on the front. “It‘s quite simply the best gas fired barbecue I have ever used, only my beautiful two metre long wood burner at Rockpool is more loved. “It is amazing how the temperature is so even over the whole grill, how the heat is not affected by loading up, and importantly - no flare up and burning. “However because of the brilliant constant heat, you get great barbecued flavour and let me tell you, very few people know what that truly is. I know, because of my wood fired grill, and my previous obsession with only using wood or charcoal burning grills at home.”
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**All accessories are sold separately
SPECIFICATIONS * Porcelain steel wire warming rack * Two porcelain coated cast-iron grill plates * SmoothStart速 electronic ignition * Two 14 mj Crossray速 infrared burners * 28 mj total performance * Double walled hood construction with insulation * Matt enamel coated steel firebox * 304 grade stainless steel trimmings * Powder coated steel hood, shelves and trolley * Gas cylinder storage * 95% pre-assembled * WIDTH: 114cm, HEIGHT: 117cm, DEPTH: 71cm
ACCESSORIES * Outdoor Cover This tailor-made cover protects your T-Grill from the elements, keeping it looking nice and new. Do your T-Grill a favour and wrap it up safe!
* Replacement Grill Plate Made from cast iron for superior heat transfer, and coated in matt porcelain for easy cleaning.
* Hot Plate Take out one of your T-Grill Grill Plates and drop in the Hot Plate. Cook pastries, bacon, eggs or even mini pizzas. Made from cast iron for better heat transfer, and coated in matt porcelain for easy cleaning.
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**All accessories are sold separately
SPECIFICATIONS * Temperature gauge * Porcelain steel wire warming rack * Five porcelain coated cast-iron grill plates * SmoothStart速 electronic ignition * Four 15 mj Crossray速 infrared burners * 60 mj total performance * Double walled hood construction with insulation * Matt enamel coated steel firebox * 304 grade stainless steel trimmings * Powder coated steel hood, shelves and trolley * Pull out gas cylinder tray and storage cupboard * Stylish LED lights indicating burners in operation * 95% pre-assembled * WIDTH: 162cm, HEIGHT: 122cm, DEPTH: 68cm
ACCESSORIES * Outdoor Cover This tailor-made cover protects your DS-Grill from the elements, keeping it looking nice and new. Do your DS-Grill a favour and wrap it up safe! * Replacement Grill Plate Made from cast iron for superior heat transfer, and coated in matt porcelain for easy cleaning.
* Hot Plate Take out two of your DS-Grill Grill Plates and drop in the Hot Plate. Cook pastries, bacon, eggs or even mini pizzas. Made from cast iron for better heat transfer, and coated in matt porcelain for easy cleaning. * Rotisserie Slow cook roasts, poultry and tenderloin with the DS-Grill 240V stainless steel rotisserie. The motor is available with or without a halogen light.
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RECIPES FOR THE T-GRILL
Grilled polenta
Beef fillet steaks with salsa verde
Grilled zucchini
Cook 150g polenta according to instructions on packet. Pour onto a non-stick baking tray to cool and set. Cut into wedges or strips. Brush with olive oil and cook on T-Grill grill plate until golden brown.
6 pieces beef fillet olive oil salt & pepper
6-9 small zucchini olive oil
salsa verde: 2 cups fresh herbs – mint, basil, coriander, parsley 2 cloves garlic, crushed 1 tbsp capers 2 tbsp lemon juice 4 tbsp olive oil salt & pepper To make salsa verde, combine all ingredients and process in a food processor to a rough paste. Add salt and pepper to taste. Brush steaks with olive oil and cook on high heat on T-grill until both sides nicely browned. Turn heat to medium and cook until done. Rest meat covered for 10 minutes. Top each steak with salsa verde for serving.
Cut each zucchini lengthwise. Brush with olive oil and cook on T-Grill grill plate until just tender. Balsamic cherry tomatoes 2 cherry tomato trusses olive oil sea salt & cracked pepper balsamic vinegar Place trusses in a baking tray, brush with olive oil, season with salt and pepper and drizzle with balsamic vinegar. Place tray in covered T-grill and bake until tomatoes just start to split. Reserve any juices for pouring over tomatoes when served. 13
Call 1800 680 405 or visit www.grandhall.com.au for more information Specifications subject to change without notice Š 2008
Available from Barbeques Galore, Clive Peeters, Harvey Norman, Myer and selected independent specialists