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Introducing the G'rillaQue

 

The tool your kettle grill was made for!

 

Mastering a grill is all about temperature control. Just like any kitchen stove, you need to turn the heat up at times, turn it down at others.  

 

On a grill / BBQ, that's achieved through having a hot zone (direct heat, directly facing the coals) and a cooler zone (indirect heat, away from the coals).  

 

The G'rillaQue creates those two zones in close proximity, giving you tremendous control over your backyard grilling.

 

By varying the size of the zones, the lighting method of the charcoal, the charcoal depth, the amount of water in the G'rillaQue and the airflow within the chamber, all kinds of cooking methods can be enjoyed. For example:

 

Low and Slow American BBQ: - Pulled Pork, Ribs, Brisket

Searing:  - Steaks, Seafood

Reverse Sear: - Thicker Steaks and cuts, Lamb shoulders, Loins

Kabobs:  - All types!

Hot Indirect Cooking - Chicken, Turkey, Duck

 

Check out G'rillaQue 101 for tips, and our recipe blog for offerings. 

 

How does it work?

The G'rillaQue creates zones, one hotter than the other. 

 

The direct zone, is directly above the fuel for grilling and searing. The cooler indirect zone is for slower cooking - ideal for 'que.  

 

The G'rillaQue is made of heavy stainless steel, has two walls and can be filled with a water if the preparation technique requires it - brisket, yes; chicken, perhaps not. 

 

The combination of the double walls and the water isolates the indirect zone from most of the radiant heat, resulting in a much cooler zone. A smaller fire can be built on part or all of the indirect zone, should that be desired. This can create a 3 or even 4 zone cooking area.

 

The G'rillaQue is easily moved varying the size of the direct / indirect zones from 80/20 to 50/50 and points between.

 

The G'rillaQue sits between the Weber's fire grate and food grate.

Low and Slow

 

The large (and variable) capacity of the G'rillaQue allows long, slow cooks - the classic American BBQ way.

 

In combination with the controls on a Weber, it's almost 'set and forget'.  Gone are the days of checking every 20 minutes!

 

This graph shows a FIVE HOUR cook. At no point was the lid lifted, new charcoal or water added, thus no fuss! 

lowandslow

Grilling and Searing

 

The G'rillaQue sets a 'wall' in the Weber allowing the stacking of charcoal. This creates a HOT HOT HOT heat - ideal for searing.

 

Gives fabulous fajitas and sizzling steaks!

G'rillaQue 101

grillaque 101

Low and Slow, American Classic BBQ:

 

Great for Ribs, Brisket, Pulled Pork, etc.

 

  1. Fill a small direct zone with unlit charcoal

  2. Trim lower vent to half

  3. Add 12 to 15 lit briquettes, plus woodchunks

  4. Fill G'rillaQue with hot water.

  5. Place food on indirect zone

  6. Close lid

  7. Trim upper vents to about 1/4 open initally

  8. Check and trim as necessary

  9. Target Food Grate Temp: 225 to 250, although many now use 275 - 290. Experiment! 

Technique Low and Slow
Searing

Searing:

 

Great for Thinner Steaks, Fajitas, etc.

 

  1. Depending on need, adjust indirect / direct zone sizes by moving G'rillaQue forward or back on fire grate

  2. Lit charcoal into direct zone, 2 -3 briquettes deep   

  3. No water necessary. Cook directly over lit coals

  4. Lid open

  5. Turn food frequently for even sear

  6. Rest food on indirect side

Reverse Sear

Reverse Sear:

 

Great for thicker cuts requiring direct grilling, such thicker steaks, lamb shoulders, loins, etc.

 

  1. Larger direct zone filled with lit charcoal 

  2. No water

  3. Cook initially on the indirect zone, lid on.

  4. Bring meat to 10 - 15 degrees below serving temperature

  5. Open the lid, bring meat to direct heat zone

  6. Sear as usual

  7. Return to indirect side for resting

Kabobs:

 

All types! Whether classic lamb, or beef / vegetable combinatons or seafood.

 

  1. Make the Direct Zone larger than the Indirect

  2. Lit charcoal into direct zone, 1 - 2 briquettes deep   

  3. No water necessary.

  4. Cook directly over lit coals, kabob 'handle' hanging into indirect zone to prevent it burning.

  5. Lid open

  6. Turn food frequently for even cooking

  7. Rest food on indirect side if necessary. 

 

Yakatori / Hibachi

Same set up, just deeper briquettes (2 - 3) for hotter fire. 

Kabobs

Hot, Indirect Cooking

 

Great for Chicken & Turkey

 

  1. Lower vent fully open

  2. Add 20 - 25 lit briquettes, plus woodchunks

  3. No Water

  4. Place food on indirect zone

  5. Close lid

  6. Trim upper vents to about 1/2 open initally

  7. Check and trim as necessary - target food grate temp: 350F

 

Hot indirect
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