Grill Maestro

Heterocyclic amines-what!? Actually, I didn’t just make that up, heterocyclic amines is what happens to amino acids in the muscle meats of beef, pork, chicken (all fowl), and fish breaks down when exposed to high cooking temperatures - such as grilling. According to the National Cancer Institute, there are 17 different HCAs that are created [...]

I’ve done about two BBQ “parties” (more than just me and my fiancee) and about two dozen other random cooking sessions on the Charbroil TEC Grill and overall I have to say that I’m pretty satisfied with the TEC technology on the whole. The main benefit I derive from using the technology is the fact [...]

A few days ago I received an email from the folks at Culinate that some of their readers nominated me as one of the bloggers to go to a two days grilling school in Napa Valley (COPIA Cooking School’s two-day grill course taught by Andrew Schloss and David Joachim, authors of the best-selling Mastering the [...]

I had a small barbecue this weekend, showcasing the TEC grill to my friends and giving it a little more than a few steaks to contend with. On the menu? Some homemade burgers and some hot dogs. Well, I put the eight burgers on the TEC side of the grill and it was ridiculously smoky. [...]

This past weekend I took the time to put the Char-Broil TEC grill together and it took slightly longer than then estimated 30-45 minutes the instruction manual said to put aside, it took maybe an hour, mostly because I couldn’t get one pesky screw to catch. Regardless, it was certainly significantly less painful than putting [...]