Tag Archives: Searing

High heat grilling grates for BBQ Pellet Grills Searing station 100% Made in USA

The Universal Sear Daddy Pellet Grill Searing Station 100% made in the U.S.A. From Pellet Pro® Grills. The #1 drawback with pellet grills is that they cannot achieve a direct sear. Pellet Grills have always been designed to function as a wood fired smoker. Not Anymore! With the Universal Sear Daddy, the option to flame broil is now possible! Produce those beautiful sear marks on steaks, hot dogs, chicken, brats, and much more. Extremely easy to install and use! Flavor Bars made from High Quality 301 Stainless Steel! Lava Rock Included. The Sear Daddy will fit directly on the Pellet Pro®, Traeger, Pit Boss, Camp Chef, Rec Tec, and any others pellet grill that are designed with the burn pot in center of the cooking chamber and has a 19 1/2″ bottom grate width. Three Heat Zones:(refer to picture) Zone 1: Direct Searing Zone, Zone 2: Semi-Direct Searing Zone, Zone 3: Convection Zone.

Product Features

  • Extremely easy to install and use!
  • Compatible with any pellet grill 19 1/2″ in depth
  • Includes Lava Rock!
  • Sear and Flame Broil with your existing pellet grill!
  • Flavor Bars made from high quality 301 Stainless Steel

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Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood

Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.

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Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood

Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.

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Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks

This is the original book to focus on salt block cooking with 70 recipes designed for using this unique cooking tool. Mark Bitterman is the foremost salt expert and one of the largest importers and retail distributors of salt blocks.The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the American cooking scene as an exciting and enticing new form of cooking.  Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.

 

This is the definitive text on Himalayan salt blocks, written by the man who wrote the definitive text on salt. Enough with salting your food—now it’s time to food your salt!

“Mark Bitterman knows more about salt than anyone else on the planet. If you’ve ever wondered what to do with those handsome slabs of Himalayan salt you see at cookware shops, Salt Block Cooking will inspire you with wildly innovative uses you’ve never dreamed of, from cocktails to candy, from curing to grilling, and from ceviche to pizza. Along the way, you’ll learn the half-billion-year history of the only food that starts as a rock.” ––Steven Raichlen, author of the Barbecue! Bible series and host of Primal Grill on PBS

“Cooking on salt blocks will blow your mind, jump-start your creative process, make your food taste better, delight your friends, and cut down on the time you spend cleaning pots and pans. And what better guide for your new experience than Mark Bitterman, a man who has forgotten more about salt cookery than I will ever learn.” ––Andrew Zimmern, host of Bizarre Foods with Andrew Zimmern on the Travel Channel

“Salt Block Cooking is an essential guide to working with salt blocks. It opens readers’ eyes to possibilities never imagined before and gives a unique perspective on a completely new and interactive way to cook. Mr. Bitterman has changed the way I cook every day. He made me understand that salt is the most essential part of the seasoning process and is just as important as the ingredient itself. I encourage you to follow Mr. Bitterman’s lead and I promise you will never think about salt in the same way again.” ––Vitaly Paley, chef/owner of Paley’s Place Bistro and Bar, Imperial, and Portland Penny Diner; coauther of The Paley’s Place Cookbook

A precious mineral mined from ancient hills deep in Asia has stormed the American cooking scene. With crystals of rose, garnet, and ice, Himalayan salt blocks offer a vessel for preparing food as stunningly visual as it is staggeringly tasty. Guided only by a hunger for flavor and an obsession with the awesome power of salt, award-winning author Mark Bitterman pioneers uncharted culinary terrain with Salt Block Cooking, which provides simple, modern recipes that illustrate salt block grilling, baking, serving, and more. 

Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to cooking and entertaining with salt blocks. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The chapters that follow divide seventy recipes into six techniques: serving, warming, curing, cooking, chilling, and of course, drinking. You’ll find recipes ranging from a minty watermelon and feta salad to salt-tinged walnut scones, beef fajitas served tableside, salt-cured candied strawberries, and salt-frozen Parmesan ice cream!  

 

 

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