MEMORIAL DAY Grill Guide Part 3

This Memorial Day Grill Guide is brought to you by Zinger Hardware & General Merchant, the authority in “Clever Solutions to Everyday Problems”

 Memorial Day Grill Guide Part 3

” I choose to celebrate… So I can remember my buddies… So I can remember why my family can have this time together to enjoy the beginning of summer… I will never forget them, their memories or why it is important to commemorate them.  We are soldiers and proud to show our true colors on Memorial Day!”                                    Shawn Wachs – Wounded Warrior

Zinger Hardware is proud to have Shawn as a part of the management team and on behalf of his request, I proudly continue our presentation of our Memorial Day Celebration.

This is a 4 part guide so be sure to sign up for our email or Facebook to follow along with this series and many other “Clever Solutions to Everyday Problems”.

PART 3 is the most exciting of all!

Yoder

 PELLET GRILLS

The “In-Betweener”

  •  Pellet Grills (Smoker/Baking Oven/Grill): Traeger and Yoder are the gem for our modern lifestyles. Fill the hopper full of wood pellets with natural flavor and set the temperature.  It IS that easy.  Go golfing, play tennis, bate some worms and fish.  The pellet grill will work hard for you all day and offer perfect food every time.  All you have to do is remember to take it out. 
  • Our favorite is rarely known by the average person… but is renown by pitmasters. Yoder smokers are hand built in America and have some of the finest steel assemblies known to the grill community.  Our in-house expert has marveled our customers with the most delectable BBQ rivalling the best of Austin, with the Yoder Pro Cart we fire up on Saturdays.  Yum!
  • Fuel: Natural hardwood pellets in a variety of smoking wood types. Click Here for our smoking wood and pellet guide. 

IMG_3674

Pros:  Easy to use

Digital temperature control, typically between 150-600 degrees, in 5 degree increments.

The flavor of cooking over a wood fire due to the flavor from the wood pellets.

Versatile and religiously good!

Never over-smokes food.

Con:   Product life can be limited, 3-6 years for overseas manufactured units.

No electricity well, there is no cooking.

Direct grilling is secondary.

REFER TO OUR WOOD CHIP GUIDE CLICK HERE to learn more about how to flavor your food when grilling!

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 Charcoal Smokers

Some times know as the Holy Grail of BBQ

  • Types of charcoal smokers – Offset/Stick-Burner fueled by either logs or charcoal: New Braunfels, Yoder, The Good One, Pits and Spits
  • These are for the truest of those who wish to master the art of grilling. The double chamber style offers a great method for circulating the smoke over the food and creating an unbelievable smoke ring to the food.  The Bark, as pit masters call it, is the delicate flavor built up on the surface keeping the flavor and moisture to the meat.  The gradual buildup of flavor over many hours can last 14-24 hours.
  • Plan on sleepless nights and hours of texting your buddy just to make sure they are not sleeping either!
  • Our favorite is THE GOOD ONE
  • THe Good One

Pros:  The real deal BBQ results, barky exterior, burnt ends

Active with the fire – you become one with your grill!

The best BBQ experience!!!

 Cons: Requires fire management, time consuming, labor intensive

Product life can be limited, 3-6 years for overseas manufactured units

Easily over-smokes food… Please be careful not to over-smoke the food.  Remember there is an art to flavor.

Cooking Temperature Guide

  Cold Smoking: < 90°   (cheese, nuts, salts)

            Indirect Heat

 Smoking:  150°–250°   (brisket, beef ribs, pork ribs, pork shoulder, poultry**)

            Indirect Heat

 BBQ/Roasting:  250°–375°   (poultry, meatloaf, fruit, breads, vegetables, fish)

            Indirect Heat

 Grilling: > 375°   (steaks, chops, burgers)

            Direct Heat

** Smoked poultry must be finished off at a higher temperature to eliminate bacteria issues and to render the fat from the skin to make it brown and crispy.  Never stuff a smoked turkey!

Meat Temperature Guide

 Beef:

Rare                                         120° – 129°

Medium Rare                        130° – 139°

Medium                                 140° – 149

Well Done                             150° – 160°

Poultry:                                165° in the breast

                                                175° in the thigh

Pork:                                      140° – 145° letting rest 10 minutes

Stop by Zinger Hardware and enjoy a bag of popcorn while you wander the store.  We are located at 4001 N. Lamar, suite 300 in Austin, Texas 78756 512-381-8111

 

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