Thanks, but I like charcoal
The barbecuing masses may get to go infrared (Elliott Minor, AP)
ALBANY, GA. — For a quarter-century, chefs at pricey steakhouses have been searing meat on burners that cook with infrared energy. Now the high-temperature technology may be coming to a backyard barbecue near you.
With the expiration of a key patent, major gas grill manufacturers, including market leader Char-Broil, have scrambled to bring infrared cooking to the masses with models in the $500 to $1,000 range. Previously, such grills cost as much as $5,000.
"Infrared is really hot," said Leslie Wheeler, a spokeswoman for the Hearth, Patio & Barbecue Association, an industry group in Arlington, Va. "They're great for searing, and then either you turn it down or move over to another burner for cooking."
The grills are still powered by propane and have traditional gas burners that heat mostly by convection — or hot air. But they also can cook foods with radiant heat generated by one or more infrared burners. (Infrared falls between visible light and microwave energy on the electromagnetic spectrum.)
Char-Broil says its advanced burners operate at 450 to 900 degrees, hotter than the 450 to 750 degrees of standard gas burners. And unlike charcoal, which can require 20 to 30 minutes to reach its 700-degree cooking temperature, heat from the infrared burners can be adjusted quickly.
Point #1: The headline is retarded. Barbecuing is not done at "450 to 900 degrees." The headline should have substituted "grilling."
Point #2: What in the world is so wrong with charcoal? I'm kind of a fan of the stuff, mess and inconvenience and all. That "20 to 30 minutes" of waiting is perfect for a drinky tink, after all. If you're in a bigger hurry than that, then grilling probably is not for you.
Posted by Kevin Whited @ 05/30/07 23:12 | Other | Technorati
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Comments
"models in the $500 to $1,000 range"
I saw one of those IR grills being touted on some HGTV show my wife was watching over the weekend. After watching it, I went and cooked hamburgers and hotdogs over charcoal and mesquite chunks. After a few beers and a stomach full of tasty food I just didn't feel deprived by not having my meal cooked over an IR burner. No need to spend big bucks for tasty food.
Posted by The Dude @ 07:37 on 05/31/07
So how many "drinky tinks" are at risk with the "Old Smokey?"
Posted by Royko @ 08:17 on 05/31/07
"Drinky Tink?"
Dude's been hanging out in Montrose too long. :)
Posted by Mr. Hutchison @ 09:10 on 05/31/07
Charcoal tastes better.
Drinky Tink....*snicker*
I've got a new word now.
Posted by Cory @ 09:58 on 05/31/07
Not Montrose, The Fat Guy.
:)
Posted by callie @ 10:15 on 05/31/07
Yep, Drinky Tink is a reference shamelessly lifted from TFG. :)
Posted by Kevin @ 13:08 on 05/31/07
With thanks to Hank Hill, with propane, you taste the meat, not the heat.
(Actually, I prefer charcoal, too, but I couldn't resist).
Posted by Daniel @ 10:49 on 06/01/07
[i]"Drinky Tink?"
Dude's been hanging out in Montrose too long. :)
Posted by Mr. Hutchison @ 09:10 on 05/31/07
...
Not Montrose, The Fat Guy.
:)
Posted by callie @ 10:15 on 05/31/07 [/i]
Dude's been hanging out in The Fat Guy? I had no idea. That's MUCH less gay than hanging out in Montrose.
And by "less gay" I mean "infinitely MORE gay."
:)
... "Kevin & Fat Guy sittin' in a tree . . ."
Posted by Mr. Hutchison @ 13:04 on 06/04/07
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