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BODUM’s FYRKAT Picnic Charcoal Grill is a small, portable kettle with a cool look, available in bright red and lime green. 15 inch diameter and 5.6 pound weight make it slightly smaller than the far superior Weber Smoky Joe. It has steel rod cooking grates and a wire rack coal grate. The handle is made from soft, colorful silicone and is connected to the lid damper to help adjust air flow. There is no bottom damper so air control is limited. The domed lid snaps on with colorful latches making FYRKAT easy to pick up and carry away. The enamel coated steel bowl is nested in a tubular base of curvy chrome.
Many people who bought a FYRKAT like it and most satisfied owners comment on the appealing design and attractive color. However, many owners regret their purchase and complain of poor BBQ performance, cheap construction and damage in shipment. Tellingly, even satisfied buyers often question if FYRKAT’s cosmetic attributes justify paying two to three times the price of other similar portable grills. But, if you really need a lime green portable charcoal grill, it pays to shop around for FYRKAT. Prices are all over the map.
Manufacturer:
BODUM started in Denmark back in 1944. They produce an assortment of kitchen and cooking items from coffee makers to utensils. Coffee and tea preparation is BODUM’s claim to fame and many folks are familiar with their popular French Press coffeemakers. All BODUM products have a stylish flare and many sport their signature, colorful silicone elements. They offer a few portable grills that are pretty and pricey.
Published On: 4/22/2013 Last Modified: 6/22/2023
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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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