Christmas Gifts Under $100

Every year I make some recommendations on Christmas/Chanukah gifts, but this year I'm keeping all my recommendations under $100. There's a recession on don't you know.

First up is one that barely scrapes under the limit; The Brinkmann 2 Burner Gas Grill. $99 at Home Depots everywhere.

Let me start out by saying that the fine folks at Home Depot sent me this grill way back in June to try out, so no I didn't buy it, but that does stop me from reviewing it fairly.

This grill is at the low end of the spectrum when it comes to gas grills. It's no frills and very small, but it works as advertised and I recommend it. This grill is perfect for a quick meal for a very small family or couple. It heats quickly and evenly and goes together in a snap.

One major design flaw, the grill can't be moved with the gas tank attached. Another flaw is that the middle grill section is not bolted to the legs and can be lifted off fairly easily even if you don't want to; mine came off when I tried to move it a couple of feet with the gas tank attached. There's no handle on the grill to facilitate moving it around. You should set it and forget it.

But, for the price you can't beat it. I may buy one for my parents. They already have a large Charbroil TEC Grill, but it's really too big for just two people. This little guy would suit them perfectly.

Media Whore?

Back in the day, some of my friends used to lovingly refer to me as a "media whore." Back in the day when WhiteTrash BBQ was one of the few blogs about barbecue I used to get a fair amount of requests for interviews. Some I did, most I didn't.

This week feels like I'm young and new again. Everyone wants me!

Yesterday it was a live interview on The Meat Show with The folks from Iron Works BBQ and Fiorella's Jack Stack BBQ which was Shanghied by an appearance of The Backyard Chef.

Today it's an interview with Mike Pit over at The Gas Grill Review site. Check it out.

4 Gas Grills

Well, since my friends at Chrbroil first corrupted me and gave me a TEC gas grill, I have to admit I've been much more open to using one and recommending one to various people who for various reasons would never cook on wood or charcoal.

This month's Popular Mechanics takes it a step further by recommending four gas grills based on their specific performance in various aspects of outdoor cooking. Enjoy.

1. Indirect Grilling

Applying too much heat can make tough cuts like brisket or ribs even tougher. Instead, brown them over a hot burner. Then slide the cuts over an inactive adjacent burner but keep the first one going, says David Kamen, a professor at the Culinary Institute of America. Let the meat roast slowly until the inside reaches the target temperature. This technique requires multiple burners, so look for a unit with at least four, like the five-burner, 60,000-Btu Ducane Affinity S 5200 ($1000, ducane.com).

2. Radiant Heat

Infrared grills use ceramic tiles that emit radiant heat, and can quickly rise to a steak-searing 900-plus degrees Fahrenheit—great for cooking a slab with a crunchy crust and for cutting your cooking time, Kamen says. But high heat means it’s easy to burn your chops. The Char-Broil RED ($700, charbroil.com) has a built-in food temperature probe and digital timer, upping the odds your steak will come out crisp and browned instead of black and burned.

3. Sear Marks

Burn lines don’t just look great, they seal in juices and flavor. For well-defined stripes, jack up all burners to high and shut the lid for 10 minutes, says Jamie Purviance, author of Real Grilling. Then lay your meat directly over a burner and leave it untouched until you flip. Porcelain-enameled cast-iron grates, like those on the four-burner, 60,000-Btu Brinkmann Pro Series 6418 ($500, brinkmann.net), hold heat better than stainless steel, making them the best metal for producing deep lines.

4. Coal Control

Devotees swear there’s no substitute for charcoal’s smoky flavor. For a long and steady burn, cluster the coals on one side of the grill with as little space between the briquettes as possible, Purviance says. Not only does this minimize airflow, which keeps the coals burning longer, it provides cooking space for both direct and indirect heat. The drum on the portable Weber Char Q ($180, weber.com) is 18.6 in. deep—that’s enough room to stack ’em high.