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Posts Tagged ‘alfresco grill review’

Alfresco Grill Review: Perfect Burgers on the FireGriddle

Written by Appliance Dude | September 25th, 2017

Perfect burgers = Alfresco ALXE-42 Grill + Alfresco Solid Fuel Insert to cook with wood n fire + new tool.

Or as I like to call it….FIREGRIDDLING.

Watch the video for the details!

Alfresco Grill Review – To Sear or Not To Sear

Written by Appliance Dude | August 18th, 2017

Do you need an inline sear zone burner in your premium gas grill? The industry upsells them as a sexy feature and I drank the KoolAid for a bit myself, but I’m changing my mind.
Especially if you own a grill that has a dedicated sear burner that cannot be removed. I’d rather have more normal grilling real estate. Watch the vid, hope it helps

5 Reasons Why the Alfresco Grill Solid Fuel Insert Kicks A@&

Written by Appliance Dude | August 3rd, 2017

The other day I hosted a customer who had seen my videos and wanted to take the Alfresco 42 ALXE-42SZ for a spin. He was intrigued by the power that the grill generated through the 28.5K btu burners and was focused on the Alfresco Hellfire sear zone. If you have not read or seen my other blog postings / videos, the Alfresco sear zone may be the hottest of all the premium gas grills, reaching an infernal temperature of 1800F. Do you really need to sear a steak at a temperature that you could probably forge steel at? No, but it certainly is cool talking about that number : )

What he did not realize was that the Alfresco solid fuel insert, which is the drop-in accessory that allows you to cook with wood or charcoal, is the BEST way to sear your food on an Alfresco grill. He brought a well-marbled 2.5″ thick ribeye to my house, rubbed it with kosher salt and pepper and we ran a test where one side was seared on the Hellfire sear zone and the other side was cooked on the solid fuel insert. Results – the solid fuel insert did a better job as we developed more of a bark on the side of beef and it imparted a tasty, woodsy flavor profile that was multi-dimensional. Picture biting into a piece and the first sensation is a little bit of char and grit that suddenly hits you with some wood / smoke and then suddenly you get the sanguine lusciousness of the medium rare interior. It was off the charts!

So the Alfresco solid fuel insert is an ABSOLUTE must have accessory with any Alfresco grill as it will fit every size. Here are my top 5 reasons why you need it:

1 – It sears better than the infrared sear zone

2 – Food tastes better when you cook over a live fire!

3 – It does more than sear – customers have taught me how to do 2-zone cooking with it where you bank your coals in the front or back. This will leave enough room to sear two large steaks and have a sufficient area in the front for a different temp zone

4 – It’s portable – if you don’t want to use it, pull it out. You can’t do that with a sear zone burner that is taking up 33% of the grill surface

5 – It’s easy clean – just take a shop vac to the solid fuel insert and you’re done. Or, lift the solid fuel box out of the grill, dump put the ash, and you’re good to go.


BONUS – if you cook with lump charcoal you can reuse your coal for your next cook, so you prolong the life of your fuel and save $$.

Alfresco Grill Review – “Almost Perfect” Steak with the Solid Fuel Insert

Written by Appliance Dude | March 1st, 2017

Using two cooking zones on Alfresco’s SFI-POD Steak, Senor Smoke attains near steak perfection

March 1 2017

Two years ago I sold an Alfresco grill to a cat we will call “Steve from Scarsdale”. This was a special sale. Why?
The sales cycle took over one year. Talk about a considered purchase.

Steve took his dear, sweet time to order b/c he had a ton of research to do. He has an engineering background so he was paying close attention to the grill’s design integrity and details such as thickness, soldering, and overall product construct.

His final decision – an Alfresco.

Steve also purchased a few accessories including the solid fuel insert. Am few months after delivery I dropped him a note to see how he was enjoying the grill.
We got to talking about the solid fuel insert and he mentioned that he was doing dual zone cooking on it. I didn’t understand how he was able to pull that off considering the insert is not immense. He told me that the key was to bank your lump charcoal in the back of the insert and then leave the entire front of the insert empty. He said that there would be ample space with a “split” grate so that the dual zone method would not inhibit you with limited real estate.

So I tested Steve’s idea with a very thick strip steak that I knew could use some indirect heat as well as an intense sear.
I banked my Kamado Joe lump charcoal in the back of the solid fuel insert and lit it with the Alfresco burner. After 7 minutes the charcoal was fully ignited and ready to go. The steak, which had been massaged with olive oil, Jacobsens sea salt and cracked pepper was placed at the front of the insert as I wanted to reverse-sear this – cooking at a lower temperature and then searing at the end of the cook.


As you can see by the below photos, I had a significant spread in temperature at the grill grate – I was seeing a 500 degree difference which I could not believe.
I let the thick steak sit on the front of the solid fuel insert for about 7 – 8 minutes total, turning every 3 mins to get the cross hatch marks.
After the 8 minutes were up I move the steak the back portion of the solid fuel insert and immediately noticed that the steak was undergoing a sear – audibly the sizzle started to pick up and the smoke and flame started to kick in as well. Things were hot back there!


After about 2-3 minutes per side I pulled the steak and let it temp under loosely tented foil for about 10 minutes. The result – incredibly delicious medium rare and quite a tasty bark on it from the sear.


Buy Your Alfresco Grill or Outdoor Kitchen at Curto’s – Free Shipping Natiowide

Temperature at front of solid fuel insert reads 455 degrees

Temperature Reads 985 at back of solid fuel insert where charcoal is banked.

Alfresco Grill Review: Best Chicken Ever, Indirect Roasting and the Dead – Curtos.com

Written by Appliance Dude | December 29th, 2016

Took another accessory home for my Alfresco ALXE42SZ grill and I ended up making the best chicken I’ve ever produced on the Alfresco.
The indirect roasting pod is entirely legit, check it out and let me know about your results.
It’s accessories like this that separate Alfresco from the other premium gas grills.
Buy one for your Alfresco, load her up with a bird or roast of sorts, make sure the beer is cold and plays some Dead circa 1972!

Free Nationwide Shipping on Alfresco Grills

Curtos.com: Alfresco Grill Review – Cooking with Smoke n’ Fire

Written by Appliance Dude | October 19th, 2016

Take a Bell & Evans air chilled chicken, an Alfresco ALXE42SZ grill and its various features – rotisserie, solid fuel insert (SFI-POD) and the herb/smoke infusion system….and you get one damn good bird, cooked with “Controlled Smoke”

Curtos.com – Turning an Alfresco ALXE Grill into an Offset Smoker

Written by Appliance Dude | August 4th, 2016

In my never ending quest to bend, warp, re-shape and squeeze every bit of functionality out of my various bbq grills, I’m here to report on my latest project – turning my Alfresco 42″ ALXE grill into an offset smoker.
What?
Yes you ready that correctly.
It’s not enough that I have a Kamado Joe and Memphis wood-fired pellet grill for smoking. And it’s not enough that Alfresco grills already offer a smoking chamber in the grill. Nope. I needed to push things further. Influenced and inspired by the great Steve Raichlen and his show/book “Projcet Smoke”, smoking has become my passion over the last year. So let me explain why I decided to do this and what the initial results were.

I’ve been using the Alfresco SFI-POD (solid fuel insert) since last winter. This is the insert which allows you to cook with lump charcoal and/or wood.
While using it the other week, I noticed that the wood wasn’t burning with flame atop the charcoal, but was instead releasing a lazy, fragrant plume of smoke around the grill.
Pop. Lightbulb went off.

If I had the SFI-POD lit on the side, what if I turned off the other 2 gas burners, and elevated the meat (in this case a spatchcock chicken) on the multi-position cooking rack. Powered by the smoke from the wood and lump coal, could I then emulate the performance of a stick-burner smoker on my Alfresco?

After one night of testing, the answer is no.

The first and biggest problem is that the chicken did not cook evenly as it does on a kamado or pellet grill. The side closest to the SFI-POD (which was on the right) was cooking far quicker than the left side of the bird. I was hoping to see a type of convection process happen withing the cooking chamber which would allow a more even cook, but alas it was not to be. I eventually shifted the bird around with cooking tongs in order to evenly cook each side, and I also turned on the middle burner on the grill on LOW, so as to create some heat from the bottom. This eventually caused some of the fat and seasoning from the bird to drip down on the hot ceramic briquettes, creating lovely little smoke-kisses of flavor.

I’m going to try this again with some modification and will report findings here. Oh, and one other thing – the cooking rack on the Alfresco opens up more possibilities from the griller/smoker b/c of its flexibility. Note how I didn’t call it a warming rack – this device does far more than warm hot dog buns folks. More to come!
Curtos.com - Spatchcock chicken

Spatchcock chicken on the Alfresco Grill.

Spatchcock chicken on the Alfresco Grill.

Curtos.com: Alfresco Grill with Solid Fuel Insert

Curtos.com: Grilling Chicken on Alfresco ALXE42SZ Grill

Curtos.com: Alfresco Grill and SFI-POD

Curtos.com: Alfresco Grill Portabello Mushrooms

Curtos.com: Alfresco Grill / Portabello Mushrooms

Curtos.com: Spatchcock Chicken on Alfresco Grill Solid Fuel Insert

Review: Alfresco Grill vs. Tomahawk Steak – (Alfresco Grill Review)

Written by Appliance Dude | July 1st, 2016

Who said cooking with gas was boring and straightforward?!

When Señor Smoke was presented with a 3.5″ thick tomahawk ribeye from Mini’s Prime Meats in Bronxville, there were 3 ways to handle it – all on the flexible Alfresco ALXE-42SZ Grill!

Smoke/Sear it on the Alfresco solid fuel insert.

Grill it on the Alfresco normal gas burner.

Sear it on the Alfresco Hellfire infrared burner.

The results speak for themselves. Watch the video and remember we ship Alfresco nationwide – no sales tax and free shipping. We will also include a free cover!

SHOP FOR ALFRESCO GRILLS AND OUTDOOR KITCHENS AT CURTO’S

Alfresco ALXE Grill Review – Episode 1 – “Smoke-Tissing”

Written by Appliance Dude | January 8th, 2016

Ok here it is.
First Appliance Dude video of 2016.
An epic. Almost 13 mins long
Zeppelin-esque.
The Moby Dick of Alfresco Grill Reviews.
The White whale lives!!!!!!

If you are considering a premium gas grill then please invest in the 13 mins
and watch this video. This grill can do things no other premium gas grill can.

Any questions, please hit me up at jonathan at curtos dot com or come visit us in Westchester County. And yes, we ship Alfresco nationwide!!

Video Review Coming….Alfresco ALXE42SZ Grill – “Smoke-tissing”

Written by Appliance Dude | January 5th, 2016

I’ve been testing my Alfresco 42″ Grill – ALXE42SZ – for a few weeks now.
Wow.
Incredible gas grill.
And I LOVE the smoker…errrr…I mean the “integrated smoke chamber/herb infusion system

Be on the lookout for an epic Appliance Dude video (first of 2016!) where I review its ability to
“Smoketiss”…meaning cooking with the smoker while the food is on the rotisserie spit. It is a very cool technique and resulted in a herbaceously delicious rotis chicken.