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LANDMANN IS OUT OF BUSINESS IN THE USA.
Landmann USA manufactures a variety of fire-related products, including outdoor fireplaces, grills, and smokers. The Landmann Black Dog BD 28 Charcoal Grill looks like a sturdy contender for your backyard BBQ needs, but construction is pretty cheap and it’s hard to put together. Be that as it may, the BD28 features a spacious 506 square inches of cooking area. The steel base and frame range from 0.08 to 1.0 mm thick and the lid is 1.2 mm thick. The clearance between cooking surface and lid is 19 inches, meaning you should have no problems putting your turkey in easily, and the adjustable height charcoal grate can be cranked up and down within a 12″ range giving you good temperature control. There are big front doors for adding charcoal, a large easy to remove ash pan, vents for air exhaust but not for air intake, and one side shelf. The grates are porcelain coated, which is very nice, but as always, the heat indicator in the lid is inaccurate. Get yourself a digital thermometer.
Black Dog can be purchased with an offset firebox for about $100 more.
Manufacturer:
LANDMANN IS OUT OF BUSINESS IN THE USA.
Landmann is a German company founded in 1966. They manufacture a wide variety of BBQ and Hearth products that are sold worldwide.
Landmann – USA is located in Cartersville, GA. Manufacturing is outsourced to China.
Published On: 2/14/2013 Last Modified: 7/16/2022
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Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.
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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