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New Kamado Style Grills are greatly approved

The new vision grills are really a great improvement over the Green Egg, some will say this is a knock off of the Green Egg.

But most people don't know the Green Egg is a knock off of the Kamado grills that have been around for hundreds of years....

Experience the flavor of Kamado style cooking. The Vision Grills Kamado Pro replicates wood oven cooking and provides flexibility to sear, grill and smoke meats and vegetables as well as bake pizzas and bread. The Vision Grills Pro Zone will take your grilling experience to a new level with an electric starter port for lighting ease, dual calibrated draft vents for superior temperature control and a removable ash drawer for easy clean out. The grill is constructed of high grade ceramic and delivers 596 square inches with 2-tiered stainless steel flip grates. Includes 2-solid surface drop down shelves, stainless steel calibrated top vent and cart with locking rollers for mobility and a heavy duty vinyl cover.

Superior Construction
Dual calibrated draft vent dials for superior temperature control
Electric starter port for lighting ease
Removable ash drawer for easy clean out
Dual lift assist springs for reduced lid lift weight
Cast iron top vent and powercoat cart
2-solid surface drop down shelves,included
596 square in. of cooking surface in 2-tier 304 stainless steel cooking grates,included
Thick ceramic wall construction reduces heat transfer and eliminates risk of burns from exterior
Design and thick ceramic construction creates a convection heat environment for even cooking and reduces charcoal usage
MFG Brand Name : Vision Grills

We are on the lookout for a place offering these are a great price.

LAST CHANCE TO SAVE ON VEGAS DEALS

Last chances to save Las Vegas 3-night vacations from $75/night per person! ends 3/11/12

Camp Chef food now with meat.... 7 year shelf life

The New Camp Chef food is now ready to try.

We just got a new pouch and will fire it up today.

Great steak recipe from Chef Kurt Ploetz

Chef Kurt sent me this recipe...

BARBECUE UNIVERSITY™ 2012 Check it out

BARBECUE UNIVERSITY™ 2012

Dates Just Announced: June 6th to 9th and June 9th to 12th… Register Today!

Steven Raichlen has enthralled millions with his Barbecue Bible!cookbook series and his popular Primal Grill and Barbecue University shows on PBS. Once a year, in two back-to-back sessions, he shares his incomparable knowledge of live fire cooking in an intimate, convivial setting at the luxurious 5-diamond Broadmoor resort in Colorado Springs. Welcome to Barbecue University™—named the ultimate hands-on grilling experience by Esquire Magazine, Travel & Leisure, Bon Appetit, and The Food Network.

Now in its 12th year, Barbecue University™ attracts an international clientele, with students from as far away as Australia, Ireland, the Netherlands, South Africa, and Dubai, not to mention Canada, the Caribbean, and virtually every state in the U.S.

Each three-day workshop kicks off with a meet-and-greet cocktail party, featuring signature dishes from the Broadmoor’s many fine restaurants. The next morning, students are shuttled to the BBQ U’s stunning indoor-outdoor mountainside “classroom,” the Cheyenne Mountain Lodge. Morning coffee in hand and breakfast eaten, they wander to the “burn area” to acquaint themselves with the smokers and grills—more than 30—they’ll have the opportunity to use during three days of hands-on instruction. Preparing at least eight recipes per day guarantees everyone learns the six methods of live-fire cooking. Meanwhile, the Broadmoor’s culinary staff prepares a lavish lunch featuring the same recipes.

Afternoons are free for golf (the Broadmoor has three championship golf courses), spa time, shopping in charming Colorado Springs, tennis, hiking, sightseeing, or relaxing.

Rates for standard room accommodation on the three-night package start at $2,518 for one person attending Barbecue University™ and $3,893 for two people. The package includes the welcome reception for you and a guest, a daily Continental breakfast, and lunch after each class.

To register for Barbecue University™ or to inquire about room and suite upgrades and availability, please call 800-634-7711 or e-mail Noemi Kiss-Baldwin at NKiss-Baldwin@broadmoor.com. Enrollment is limited to 55 people per session. Please book early: each year we sell out. This is one course where you don’t want to be on the waiting list.

THE GRILL GURU’S MANTRA

THE GRILL GURU’S MANTRA
Follow these rules whenever you grill steaks, chops, fish, chicken breasts, vegetables, tofu-pretty much any small or slender food. They’re designed to minimize sticking and maximize flavor and grill marks:

The Three Essential Rules for Great Grilling:

1. Keep it hot
Preheat your gas grill to high or build a “2 to 3 Mississippi” fire in a charcoal grill. (For the latter, place your hand about a half beer can high over the grate. Start counting: “1 Mississippi, 2 Mississippi,” etc. By the time you reach “2 or 3 Mississippi,” the intense heat of a properly lit charcoal grill will force you to snatch your hand away.

2. Keep it clean
Brush the bars of the hot grate with a stiff wire brush. This dislodges any debris and minimizes sticking. If you don’t have a grill brush (and you should), use a crumpled ball of aluminum foil.

3. Keep it lubricated
Fold a paper towel into a small pad, dip it in oil, and using tongs, rub it over the bars of the grill grate. Or lift the grate off the grill and spray it with spray oil. (Never spray oil directly onto a lit grill - you’ll get Vesuvian flare-ups.) Oiling the grill helps prevent sticking and it gives you killer grill marks.

credit line (Recipe from [insert title of book] by Steven Raichlen Copyright � by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.) and a) a link to purchase Steven Raichlen’s books through a reputable online retailer or b) a link back to BarbecueBible.com. However, materials may not otherwise be circulated, reproduced, or distributed without prior written permission from Steven Raichlen or the third parties that provided it. Nothing contained in this site grants to you any other license or right to any of our or our affiliates’ intellectual or other property.

Great little cookie cast iron kit...

5.0 out of 5 stars Some recipes after your SKOOKIE mix is gone!, January 11, 2012

This review is from: Skookie Cast Iron Cookie / Brownie Skillet (Misc.)
Recipes that work well after you use the SKOOKIE mix.

Here are a few more recipes you can try with your Skookie:

Annie's Amazing Triple Chocolate Chunk Cookies

1 c. margarine
2 lrg eggs
3/4 c. brown sugar
1 tsp vanilla
3/4 c. granulated sugar
1/3 c. cocoa
3/4 c. peanut butter
2 1/4 c. flour
1 tsp baking soda
1/2 tsp salt
6 oz. chocolate chips
5 - 2 oz Reese's peanut butter cups (chopped)
3 - 1 1/2 oz Hershey bars (chopped)
Preheat oven to 350 degrees. Cream margarine and sugar. Add peanut butter, eggs and vanilla, mix well. Add all other dry ingredients, mix well. Stir in chocolate chips, peanut butter cups and chopped Hersheyâ??s bars. Spray some non-stick coating on the skillet. Measure out 1/2 cup of the brownie mix and place in the middle of the skillet then spread evenly on the skillet until the mix nearly touches the edges. Place skillets in the oven and bake at 350 degrees for 12-14 minutes then remove skillets from the oven and let cool for a couple minutes. Serve with ice cream and your favorite toppings then enjoy! Yield is about 8 skillets.

Ultimate Skookie Toffee Chunk Cookies

1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 1/2 c. toffee bits
1/2 c. butter (softened)
2 eggs
3/4 c. granulated sugar
2 1/4 c. flour
3/4 c. light brown sugar (packed)
Preheat oven to 350 degrees. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in a separate large bowl. Combine bowls then add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Spray some non-stick coating on the skillet. Measure out 1/2 cup of the cookie dough and place in the middle of the skillet then spread evenly on the skillet until the mix nearly touches the edges. Place skillets in the oven and bake at 350 degrees for 10-12 minutes then remove skillets from the oven and let cool for a couple minutes. Serve with ice cream and your favorite toppings then enjoy! Yield is about 8 skillets.