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The Saber Grills EZ Temp Digital Thermometer is a well-made, accurate, and fast-reading handheld unit. It can display in seven different languages, with English as the default. It cannot be left in food while cooking.
The probe folds under the body of the handle when not in use. The Set button is used to power the unit up and down, as well as for setting a custom alarm or doneness temperature. If one wants to use the pre-programmed meat and doneness values, one can scroll through them by meat type and doneness using the + and – and Set buttons. Alternately, one can select the User category and set any temperature within the operating range of the thermometer. When the preset temperature is reached, the audible alarm will sound and an icon of a fire will appear on the display. If the temperature remains above the set value, the alarm will go off every 30 seconds.
The unit will automatically shut itself off after 5-6 minutes if the temperature is lower than 122ยบF (50ยบC) and no buttons have been pressed. The Set button will illuminate the backlight for about 10 seconds each time it is pressed.
The manufacturer’s name is found on the package, but no other contact info is supplied. The unit is covered by a one year limited warranty.
We give this thermometer a Gold medal for fine performance, a modest price, and quality feel.
Product Information:
Manufacturer:
In 2011 Saber Grills, LLC unveiled a line of six full-size gas grills and two drop-in models. These grills are based on infrared designs developed by Saber’s parent company, Char-Broil. But they are much more sophisticated and much higher quality.
Saber is offered in two, three and four burner configurations. They get real hot, real fast and can hit 700F in about ten minutes. Heat is uniform across the entire cooking surface. It does not flare up and produces moist, juicy foods. Entry level models have cast aluminum end caps. The all stainless models with seamless welds have an aesthetic appeal similar to many luxury brands, although much less expensive. Despite the high heat, our three burner demo was rated at only 24,000 BTU. Saber’s fuel efficiency was rewarded by Hearth and Home Magazine with their VESTA 2012 Green Award for creating a grill that reduces gas consumption by 30 to 50 percent.
They are currently available through independent hearth and patio stores and BBQ internet sites.
Published On: 6/26/2014
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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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