It doesn’t take a super stout handle to pull around a 70lb grillin’ machine! If you look inside the hopper you’ll notice the care recteq puts into making sure every part of their grills are sealed as tightly as possible! Addressing Portability The handle screwed to the hopper feels a tad bit flimsy when pulling the grill around, but it’s nothing I’d consider a deal breaker. The construction of the unit feels solid and features a giant embossed recteq bull logo on the stainless steel lid. Lookin’ a little to the left, you’ll find the 15lb hopper. The HotFlash Ceramic igniter is rated for over 100,000 lighting cycles, according to recteq documentation. Obviously, the cooking grate and deflector system come right out, revealing the real muscle behind this grill the fire pot and ignition system. It’s a bit heavier than it looks due to its carbon steel construction and it does a great job keeping the temperatures in the cook chamber even. The grate is about the quality you’d expect from a grill similar to the Weber Kettle, but that deflector is solid. Lift that dome lid and you’re quite likely to find a nice 22″ grill grate above a heat deflector. The finish work on my unit is great, but there was one spot where the lid had some light rub marks. The first thing anyone will notice when they look at this grill is the massive stainless steel dome lid and matching grill body underneath. I built it by myself with basic hand tools. The whole process from unboxing to finished assembly took me a measly 20 minutes maximum. The RT-B380 is on the short list for the easiest pellet grill I’ve ever put together. Direct Flame Grilling, unique to the pellet grill market.225℉ – 749℉ temperature range via RIOT mode.Stainless steel cooking chamber and lid.Room temperature cheese was added just as they finished so it could melt on top.The versatility recteq has crammed into this grill is impressive!Ĭheck out the great features of the recteq RT-B380 Bullseye pellet grill: Once the burgers were finished on the smoker, they went directly on the cast iron grate of the sear box for about a minute each side or just long enough to give them a good sear. Just place the buns in a bowl covered with foil until you need them so they won’t dry out. You can do the buns an hour or two ahead of time. Pick them up and turn them 90 degrees and leave them another 15 seconds or so to get perfect grill marks. I fired this up and just before the burgers were done, I grilled the onions and the buns.īutter the inside of the buns then place them on the grill for about 20-30 seconds depending on how hot your grill is. Note: If your Woodwind has the sidekick griddle, that will work great for this also. It runs on propane and has the capability of getting up to about 900☏. My Woodwind has a sear box that attaches to the right side of the unit. Just use your imagination and the sky is the limit.īefore the burgers get done smoking, get a nice gas or charcoal grill going so you can really put a sear on them. There’s a number of other things that you can have available at the table if you like such as pickles, jalapeños, sautéed mushrooms, blue cheese, chili, etc. Just before grilling them, mix about ½ cup of olive oil with 1 tablespoon of the Texas style rub and brush that onto the top side of the onions. These also keep well if you place them in a lidded container or ziptop bag and into the fridge until you are ready to use them. You can poke a toothpick through the sides so that it goes through all of the rings to hold everything together easier but I have found just a little tender touch will do the trick as well. Be sure to keep all the rings intact if you can. Get you a big ol’ red onion (my favorite) and slice it into ¼ inch slices. I like raw onions, strong flavor and all but charring those onions on the grill just can’t be beat. In my opinion, this is the main vegetable on the burger. You can tear it into right-sized pieces and put it into a lidded container or ziptop bag ahead of time to make things easier. I like butter lettuce but you can use romaine, iceberg, baby spinach, whatever greenery you like on your burger. Once they are sliced, place them into a lidded container and into the fridge until you need them. Go ahead and slice the big, vine ripened tomatoes at about ¼ inch thick.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |