It is official – I am addicted to smoking. I’m not talking about smoking cigarettes or some other foreign substance capable of making you dazed and confused…I’m talking smoking as in the combination of low heat, wood, and a closed chamber where the prior two can merge and infiltrate a great mass of protein, resulting in mouth-watering tastiness.
With Thanksgiving around the corner I’ve had turkey on the mind and I happened to watch a recent episode of “Project Smoke” hosted by none other than BBQ impresario and the man with the best hair in the bbq business, Steve Raichlen. In this episode Steve smoked a whiskey brined turkey on his Memphis Wood Fire Grill, and damn did it look good.
I’ve owned a Memphis Grill for a few months and aside from a 4th of July rib cook, I knew I wasn’t fully tapping into the Memphis Grill’s inherent ability to “cook” ass. I mean, calling it a grill is kind of a disservice. It is a grill, yet so much more as it acts as a smoker as well as a convection oven. And it’s a total piece of a$# to look at and boasts one of the better builds of anything that we sell. Raichlen dubbed it the “Tesla of pellet smokers” and the man is not far off the mark with that description.
So the episode gave me the idea to do a pre-Thanksgiving turkey – I’d buy a smaller bird, follow Raichlen’s lead step by step and rock the Memphis Grill hard.
So here’s what went down:
I purchased a natural, fresh turkey from my favorite local butcher.
I brined the bird for 24 hours (lesson learned – don’t use Scotch in your brine)
I smoked her for 3 hours at 250 degrees and then cooked her at 400 degrees for another 40 mins. This was to achieve a crispy dark skin as there is a tendency to have the skin turn out slightly rubbery if you only smoke it.
Results – fantastic.
Look for a video tomorrow which will discuss this further.
Man, I have a serious back log of videos that I need to start launching. What better way to start than with a focus on the sickest broiler system in the land. If I could equate the Capital broiler (especially the glass infrared) with a rock band it would be ZZ Top (more on ZZ below my video).
Can you dig it?
I tried to make this a 5 min post but there was too much to cover. Enjoy the 9 mins folks and hit me with any questions…and remember we ship Capital NATIONWIDE.
BTW – if anyone questions the “badass-ness” of ZZ Top, or, perhaps have not been exposed to the tres hombres from Texas, please watch them slay the great Robert Johnson’s “Stop Breaking Down Blues” below
We are going to my brother’s house this Thanksgiving so while I won’t be able to work the bird that day, I’ve
decided to purchase a smaller Turkey (10-12 lbs) this weekend and smoke it as a pre-Thanksgiving event.
I was torn between using the kamado or the Memphis wood-fired grill but it looks like I’m rolling Memphis as
Steve Raichlen (whose recipe I’m using) uses one in his Project Smoke segment (see below).
I’m planning on brining on Saturday, smoking on Sunday. Details to follow!
In the meantime watch Raichlen smoke his turkey below:
Just because you live in cramped quarters in the most cramped city in the country doesn’t mean you have to walk around with cramps. You can still be a strutter, especially if my friend Melissa works on your kitchen. See results below.
…and after. Another killer job from Design Declutter
Here’s another pic of an Alfresco kitchen that we worked on this past summer.
You’ll see an ALX2-42SZ along with access doors and a refrigerator which I believe was a Summit. I just wrapped up chatting with a grill service tech who handles many of the leading premium gas grills and his take is that Alfresco is the best made of the bunch.
Food for thought!
Alfresco 42″ Grill with access doors and fridge in Westchester County NY.
Alfresco grill in Westchester county. Come see the largest Alfresco display at Curto’s – 914-793-5600
I used to get asked “Why do you make those Appliance Dude videos?”
And my answer was(is) always the same:
I helped this gentleman in Sonoma California with some questions on his outdoor kitchen and lo and behold, a new Alfresco 42″ ALXE and 65K BTU Versa Power Burner were on the way to him…and an invite for me and the Mrs. to visit when we are in the wine country. Gotta love it!
The new Alfresco ALXE242SZ grill and Versa Power burner on cart.
I’ve been using a Memphis Wood Fire Grill for the past few months back at the Yonkers smoke lab.
Thanks to Steve Raichlen for bringing this appliance to my attention. What a grill. Wait, did I call the Memphis a grill?
Strike that. This beauty is that and so much more. Raichlen calls it the “Tesla of pellet grills”.
Yes it’s a grill…and a smoker…and an oven.
Want to smoke a brisket? Check.
Sear a ribeye? Check. Bake an apple pie? Yes, you can do it all
and unlike the Kamado, there is no annoying extended start-up time and no messy charcoal cleanup.
Now that I’ve played with the Memphis for an extended
Period of time, I’m going to spend the next week blogging about its virtues(many), its negatives (just a few). Stay tuned….
Once upon a time Viking had the first pro style open burner range for the residential market – the classic VGIC series.
Those iconic ranges are still placed in homes all over the country.
After Middleby’s purchase of Viking 3 years ago, they decided to kill the VGIC line and focus their efforts on the nascent 7 series as well as the 5 series.
I remember telling the “Capo di Tutti Cappi” at Middleby that I thought they should bring the VGIC back. I was seeing tremendous interest being generated in the open burner market. Yes it was a niche market, but consumers that were drawn to this product were very passionate about cooking, about product quality, and they were the type that would jump on the web and share their experiences through blogging and review sites. And, the market was growing. Fast. At Curto’s we were seeing tremendous growth with Capital’s Culinarian line and to a lesser extent BlueStar’s RNB and Platinum series. IMHO it was a no-brainer for Viking to re-engage in this market. My argument was that if they (Viking) had the product designs created already and it was working off of a current product on the line, they would just need to bring it back to the assembly line and market towards the same consumer who was gobbling up the open burner products. Shooting fish in a barrel, right?
Viking has re-entered the 30″ open burner range market. Capital and BlueStar…on guard!
I thought my idea fell on deaf ears but I’m happy to report that Viking is about to re-release the 30″ open burner model as the VGIC53014BSS. Price point is $3999. And, the purchase of this range will qualify consumers for the free dishwasher deal that is running through next May.
The range is very similar to the sealed-burner based 5-series:
SureSpark ignition for each burner
Simmer setting for all burners
4.0 cu ft convection oven with largest convection fan in the industry
Infrared gas broiler
So from a features standpoint you are getting a battle-tested platform (both in the range chassis and the burner architecture) that has been in the field for years.
And you are getting this at a price that is $1000 below the normal 5-series 30″ range.
Then think about the “deal” aspect of it.
1. You receive a free dishwasher whose value is over $1000
2. You can combine this range with a Viking 3 Series counter depth fridge + otr micro + free dishwasher and suddenly you have a Viking package with pro range at around a tick above $8000.
3. Or you can do a Viking pro package with this range + free dishwasher + free hood + built in 36″ refrigerator for a little more than $12k.
And let’s compare the two other top-selling open burner 30″ ranges:
Blue Star RNB Series – $4680
Capital MCOR304 – $4078
Both of those ranges are more expensive and DO NOT offer a deal like the free dishwasher.
We will have the VGIC back on the floor in the next few weeks. Come by and take a look!
The Viking VGIC53014BSS is about to return in all it’s open burner glory!