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The Crown Verity BM-60 Charcoal Grill is a professional BBQ grill for rental and catering. These 60″ models are a very popular size for professional use.The 72″ x 31″ heavy duty nickel plated cooking grate is reinforced to prevent warping and has a lip around the perimeter to stop wayward sausages from rolling off. The body is 14 gauge cold rolled steel with a high heat enamel finish. Legs are removable for easy transport and they have two locking and two standard casters.
Bill Verity gives a nice demo of this grill below.
Manufacturer:
Crown Verity makes professional, heavy duty no frills, frumpy, but serious 304 stainless steel grills aimed at commercial users. These cookers are industrial strength, even industrial supply giant Grainger carries Crown Verity equipment.
CV makes a wide variety of cookers from drop in and freestanding residential models to gigantic professional trailer mounted systems with built in sinks, burners and ice chests. They claim their cookers preheat in six to seven minutes. Pros love the fact that they can power wash their catering cookers when the job is finished. In addition to grills CV makes griddles, portable sinks, steamers, fryers and a limited selection of add-ons, like doors, shelves and rotisseries, for their built in and portable cookers.
The Verity family began making plows and agricultural equipment in the 1890s, switched to commercial restaurant products in the 1950s, then branched out into grills and portable food service in the 1990s. Available online and at dealerships across the USA.
Published On: 11/20/2014 Last Modified: 2/22/2021
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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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