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The Big Green Egg is best known for its safety, easy clean up, and use of patented technology. The ceramic surface doesn’t get as hot as a metal grill, and the heat source is protected within a ceramic firebox inside the base. There is also a precise temperature control feature to reduce the chance of burning or overcooking foods. The professional-grade stainless steel cooking grid makes for easy clean up, and an the exterior is coated with a lifetime glaze that wipes clean easily without chemical cleaners. Inside, residual heat burns away any grease build-up – just like a self-cleaning oven – and ash build-up is minimal. The Big Green Egg also has patented components and state-of-the-art ceramic technologies that provide unique thermal properties, material quality and cooking performance. Knowledgeable staff at Collier’s Fireplace Shoppe in Warsaw can help you find the perfect Big Green Egg for you. Other big names in gas grills are BroilMaster, Napoleon, and Pit Boss. These grills are easy to use and most people are familiar with them. Temperature can be easily controlled for different areas of the grill top, which is handy when cooking different types of foods requiring different levels of direct and indirect heat. Perhaps you still recall the good old Weber charcoal grill? These are also easy to use, are portable, and there are quick-lighting charcoal options to speed up the heating time. You can also opt for a chimneystyle starter using paper to ignite the charcoal. Charcoal grills can impart a different flavor from gas grills. There are also several combination models that can use either propane or charcoal. Wood fire grills are also becoming more popular these days. While most other grills use propane or gas for their fuel source, wood fire grills use wood pellets that add extra flavor to grilled foods. The wood pellets are also specially made to burn evenly and consistently, ensuring a more efficient cook. A pellet or wood fire grill is a combination appliance of a grill, smoker, oven and more. Traeger and Memphis are big names in wood fire grills, and are available at such retailers like American Outdoor BBQ in Warsaw. Smokers are also popular because they add a distinct smoky flavor to foods. You can use different types of wood chips for different flavors when smoking meats. Hickory, mesquite and oak wood impart a bold flavor for meats like beef and pork. Apple, cherry and other fruit tree woods are milder and are ideal for pork and chicken. Outlaw Smokers and Yoder Smokers are two top brands and are available at American Outdoor BBQ as well.
Once you’ve chosen your method for smoking and grilling, it’s time to pick the meat! We suggest visiting local butcher shops because most often, butchers are very well-versed on their meats, usually sell locally-raised meats, and will typically specialize your order however you choose. Bales Butcher Shop in Syracuse is an old-fashioned, specialized butcher shop with a family atmosphere. They sell meat in economic bundles, and offer various cuts of beef, pork, lamb and even goat. John’s Butcher shop in Nappanee is another specialty butcher featuring locally raised beef, as well as deer processing.
BEEF
There are several cuts of beef you can find to make all your guests happy. One of the most popular cuts is the filet, or tenderloin, known for its low amount of fat and extra leanness. You can buy the whole tenderloin, or have your butcher cut it into as many personal-sized filets as you need. The New York Strip is another popular cut, which is harvested from the “short loin” section of a beef. The tenderloin section extends into the short loin. A T-bone cut of beef has both a strip steak and a piece of tenderloin filet, making it a good choice for someone who has trouble deciding! Flank steak is a lean, flat cut of beef that lends itself well to marinating and grilling whole; simply cut against the grain into strips once rested. Sirloin and round are great when ground for hamburgers.
CHICKEN
Chicken is, of course, quite versatile. Chicken breasts and breast tenderloins are crowd-pleasers; the white meat pieces are very lean and can take on any flavors you add. Thighs, either boneless or bone-in, are dark meat cuts that take a little more time to grill, but have more fat than other cuts, and thus more inherent flavor. Wings are great when smoked and/or grilled.
PORK
Pork chops and whole pork tenderloin are very lean and can easily dry out, so cook low and slow after marinating or brining to retain moisture and flavor. Pork ribs are very popular for grilling and smoking—try using a dry rub mixture of spices, salt, and brown sugar before cooking. Then add your sauce of choice. Whatever you decide to cook on the grill this summer, make sure you have a quality grill or smoker, and use the best cuts of meat you can find by checking out your local resources for their expert opinions. Cheers to grilling and chilling by the lake! LAKElife Magazine July 2020
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