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Pro-Iroda O-Grills are a line of stylish portable gas cookers that fold up and can easily be carried by integrated handles that also act as a latch to keep the lid shut during transport. These suitcase size grills are marketed for camping, tailgating, picnics, beach parties, apartment decks and balconies. O-Grills come in six colors with clam shell designs and retractable legs. They have single stainless steel burners that run on one pound propane gas cylinders. Cooking grates are porcelain enameled cast iron. An O-Dock collapsible stand that is about the size of a fold up lawn chair is offered to compliment O-Grills. O-Docks feature BBQ tool hooks and a bottom tray.
There are three sizes, as well as a very small fold out charcoal unit.
O-Grills are available online, but distribution through brick and motar outlets is very limited.
Product Information:
Manufacturer:
Iroda O-Grills are a line ofย stylish portable gasย cookers that fold up and can easily be carried by integrated handles that also act as a latch to keep the lid shut during transport. They are virtually identical to Napoleon’s Travel Q Portable Grills.
Iroda is a division of Pro-Iroda in Taiwan. Established in 1988, Pro-Irodaย manufacturersย professional quality cordless butane tools such as solderย and glue guns. Pro-Iroda maintains sales officesย in the USA and the UK.
Published On: 12/6/2012
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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 โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ 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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