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The Hasty Bake Continental 83 Dual Finish Charcoal Grill is a smaller version of the Gourmet model that Meathead tested and declared to be the finest BBQ charcoal grill he ever worked with. To learn more, read his review of the Hasty Bake Gourmet 256 Dual Finish Charcoal Grill.
The Continental has 289 square inches of primary cooking area and an upper grate that adds another 215 square inches. Overall dimensions are 23″ wide x 16″ deep x 43″ high and weighs 110 pounds. The base is sturdy 20 gauge powder-coated steel, and the galvanized lift and fire box are 18 and 12 gauge. The manufacturer includes a generous 10 year warranty on parts and workmanship.
Manufacturer:
Founded in Tulsa, OK, by Grant “Hasty” Hastings in 1948, 15 years before the unfortunately named kids’ toy and three years before the Weber Kettle were invented, the Hasty Bake was probably the first home grill with a hood, and it incorporated innovations that are just being rediscovered by other grill makers today.
Their grills are unique and built to last. In fact they offer renovation because so many Hasty Bakes are passed down from one generation to the next. “We can repair any grill from an original 1948 model to a recent model”, boasts their website.
Hasty Bake offers parts, seasonings and sauces, apparel and various accessories. Sales are from a limited number of independent dealers, Amazon and a few other online stores, and direct.
Published On: 2/13/2013 Last Modified: 10/4/2022
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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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