With the July 4th weekend in just a few days, grilling season is kicking off, which means lots of cooking outdoors.
One of the challenges of grilling is maintaining a cooking temperature that allows you to have absolute control. How many times have you had a grilled burger that’s crispy on the outside and raw on the inside? It happens far too often in my experience.
This season, Char-Broil Commercial Series Grills are a must have.
Available through Lowe’s, the rugged and sleek grill looks as if it would be part of a four star kitchen, as it contains the patented TRU-Infrared cooking system which cooks food evenly across the entire cooking surface and without flare-ups, producing much juicier food than a traditional gas grill. Infrared grills are used in high-end steak houses and provide great temperature control – for both searing and low-and-slow cooking. No more raw on the inside. Don’t believe me? Learn more about Char-Broil’s infrared technology.
The grill also uses 30% less fuel than a traditional gas grill and includes a gauge on the tank that measures fuel level; you’ll never find yourself running out of propane as the guests arrive.
Available in two models; a three-burner size and a four-burner, means that you can cook for all of your guests without having to go back into the house.
I spent several years working behind a flattop grill, cooking cheesesteaks, burgers and gyros in the great city of Philadelphia and here’s a quick, easy and fantastic recipe that’s perfect for the summer season.
Check it out after the jump.
- 2 lb. ground beef (divided into eight patties)
- 8 pita pockets
- tomatoes, sliced
- onions, sliced thin
- shredded lettuce
- feta cheese
- Tzatziki sauce (make in advance; recipe below)
1. Place patties on the Char-Broil grill, cooking to desired wellness.
2. Lightly brush olive oil on both sides of the pita bread and place on the grill to warm on both sides.
3. Remove burger and slice in half, placing each half side by side, across the grilled pita. Add feta cheese, onion, tomato, lettuce and Tzatziki sauce.
4. Fold (in half) and serve.
Tzatziki sauce (make the day before)
- 2 – 8 oz containers plain Greek yogurt
- 1 large English cucumber
- juice of one lemon
- 2 garlic cloves minced
- 1 tablespoon fresh dill
- salt and pepper to taste
1. Peel and dice the cucumber.
2. Empty both containers of yogurt, lemon juice, garlic, dill and cucumber to food processor or blender until smooth.
3. Transfer mix to separate bowl. Add salt and pepper to taste. Stir and refrigerate for a minimum of two hours for best flavor.
And here’s what you get (holding the tomatoes)…
Have a safe (and delicious) 4th of July!