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This 3-burner high quality grill is loaded with luxurious features: 304 grade stainless steel construction all the way around, spring assisted hood with seamless welds and internal lights and a built-in hidden rotisserie to name a few. V-shaped cooking grates sizzle BBQ drippings right at the cook surface and channel excess grease away from foods to avoid flare ups. Plenty of power from one W-shaped 25,000 BTU burner, one 25,000 BTU infrared sear burner and a 13,000 BTU infrared rotisserie back burner.
Capital employs hot surface ignition, a heating element that get red hot instantly to fire up the burners. Hot surface ignition operates reliably regardless of exposure to harsh weather and moisture. Small lights at each control knob verify the burners are on. Instead of heat tents, Capital uses ceramic rods encases in a stainless frame. After cooking, flip them over to burn off grease and gunk.
Beautiful execution from the engineering and design team that produced the first stainless steel luxury grills.
Manufacturer:
Capital Cooking Equipment manufactures stainless steel luxury grills, both free standing and drop in. Known for excellent fit and finish, Capital also has some unique and innovative design features. Although Capital was founded in 2001, they have a long history in design and engineering of indoor and outdoor cooking equipment with Viking and DCS. Some Capital designs can be traced back to those two companies. They offer six grill heads, three carts, side burners and ventilation hoods, but do not produce additional outdoor kitchen items like refrigerators, sinks, bars and pizza ovens.
In addition to high quality outdoor cookers, Capital is also known for their indoor kitchen appliances.
Distribution is limited to a handful of companies coast to coast. Also available online.
Published On: 12/3/2012 Last Modified: 3/17/2021
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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