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The Member’s Mark 8-Burner Event Grill is a low cost solution for occasional mass production of simple BBQ fare like burgers and dogs. This large, fold-up, portable device measures 109.25″L x 25.19″W x 43.22″H when upright. The porcelain coated steel cooking grates provide 959 square inches of cook surface. Eight 14,500 BTU burners covered by porcelain coated steel heat tenets should provide adequate heat, but some users report poor high temp performance and problems with the burners blowing out.
The grill has a double design that utilizes four burners on each side. Each set is supplied fuel by two separate LP tanks affixed to the frame under the left and right side shelves. There are two electric ignitors and two slide outย
grease trays. The grill rests on four locking casters. To transport, fold down the legs and fold up the side shelves which then rest over the grill grates providing some cover and protection. A large fitted cover is included. When folded up it will fit in the bed of a standard 6 to 8 foot pick-up truck.
These Event Grills are often purchased for various club, company and church events, where they may be used by a variety of cooks who may or may not take very good care of them. As they are not built for heavy use, they are ironically not constructed to withstand the rigors of events, unless these events are infrequent, in good weather, and the grill is afforded at least minimal care and maintenance.
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Published On: 6/22/2016
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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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