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The SlatGrill is a portable grill that breaks down into a small kit for camping, hiking, fishing, biking and all outdoor activities that require traveling light. In addition to familiar, portable compacts from big BBQ manufacturers, there exists a sub-genre of ultra-portable camping grills. Some are simply grates that hang from a tri-pod or rest on fold-out legs. SlatGrills unique, inter-laced design is based on balsa wood model airplanes.
Four thin pieces of slotted, anodized aluminum slide together to form a rectangular base and 304 stainless steel slats drop into notches to make a cooking grate. Disassembled, the whole system fits in an attractive green canvas roll that is 18.5″ x 5.25″ x 2″ and weighs between three to four pounds, depending on the number of slats you use. It can support up to 200 lbs.
It may be fueled by many sources including charcoal, wood, white gas, butane, alcohol, Sterno, Bunsen burner and the MSR WhisperLite Stove.
The basic anodized aluminum kit pictured above includes a canvas case, nine stainless slats and lifting chains to move the hot grill on and off the fire. Additional slat three packs may be added to fill all fifteen slots. SlatGrill is also offered in an ultra-lightweight titanium model and a small “Scout” model.
Every SlatGrill comes with a Lifetime Guarantee for workmanship, including the canvas bag.
Manufacturer:
SlatGrills.com, LLC was founded by Chris Weyandt, an outdoor sports enthusiast who wanted to create a lightweight, collapsible grill/stove that could be used in a variety of ways with different fuel sources.
Published On: 4/17/2013 Last Modified: 6/20/2023
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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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