Cal Flame Owners Give a Great Review of the 5 Burner Convection Grill

I got the 5 Burner Convection Grill shortly after it was first introduced, back in 2008. We built a concrete station with natural stone to hold it. The unit has worked great 5 years and no hiccups other than the halogen bulbs burning out recently. The grill will not rust as promised and if you purchase the cover it will stay looking great. Finally I have a grill that is easy to clean, due to the stainless components. I grill, brush lightly when done. Let grill cool and next day come back and brush the grease away. The drip tray makes for easy cleaning. The only thing I would say that may be a drawback to some, is until you learn the grill it has hot spots. Near the right back corner and cool spots in the first few inches of the grill across the front. I mostly only need the right 2 burners but for my big parties I need all 5 burners and I am glad I have them… .Matthew Benedict, Coral Springs, FL

 (pictured below in the Cal Flame Grand Pavilion GPV3032 outdoor kitchen island) 

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Cal Flame offers a complete line of BBQ & Hearth products to transform any backyard into a Home Resort!

Take a moment to learn more about Cal Flamehttp://youtu.be/Ko7q6Rjqpgo

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Cal Flame Found 3 Secrets to Perfect BBQ!

Chris Lilly of Big Bob Gibson BBQ and Ray Lampe of Southern Hospitality share
3 Secrets to Perfect BBQ!
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Men’s Health Magazine

Everyone loves ribs. But most folks have no idea how to cook them at home. So when the National Pork Board invited me to a cooking demo at Rib Fest 2011, I couldn’t refuse. Firing up the charcoal was Chris Lilly of Big Bob Gibson Bar-B-Q in Decatur, Alabama, and Ray Lampe of Southern Hospitality here in Manhattan. Both men are legends within the grill game and the stage was set for a serious pork throwdown.

Lilly started out by emphasizing the seductive allure of his ribs. “I could serve you pork ribs six days in a row, Monday through Saturday,” began Lilly in his quintessential southern drawl, “and on the seventh day you’d come in here and guess what you’d ask me for…”

You get the picture.

We had two different racks to choose from. Ray prepared the smaller, leaner Baby Back variety, while Chris grilled up the larger, more indulgent Spare Ribs. Both involve a three step cooking process that anybody can complete on their own grill:

Step 1: Season the rack.

Create your own dry rub starting with even amounts of salt and sugar and adding whatever spices you like. Don’t be shy. Use a charcoal grill whenever possible, wrap your wood chips in foil and place them on the coals. Keep the coals to one side of the grill and the meat on the other for indirect heat. Never cook ribs over direct heat.

*Common Misconception: Rubs should be rubbed in. FALSE: you don’t need to grind seasonings into the meat. As a matter of fact both of our chefs simply sprinkled it on by the handful and moved straight to the grill.

Step 2: Foil the rack

After about two hours (less for the Baby Backs), remove your rack and wrap it in foil. Add a splash of apple juice, Jack Daniel’s or some other refreshing combination to moisten and tenderize the pork. Follow up with more of the rub (both sides, please). Wrap tightly and return to the grill.

Step 3: Sauce/Season and Serve

Give the ribs about 30-60 minutes in the foil. It’s important to note that if you leave the meat in the foil for too long, the added liquid will wash out that smokey flavor you worked so hard to impart in Step 1.  Remove from the foil, add more of your dry rub or homemade BBQ sauce, divide into serving sizes and dig in. A connoisseur will serve Spare Ribs as singles and Baby Backs in pairs.

 

 

Cal Flame Top Gun Gas Grill Review

Top Gun Grill
By Chef Tony Matassa, ShoppersChoice.com, LLC.

The Skinny:
Convection technology means faster cooking time & even heat; innovative glass window lets you watch food cook; rugged cast stainless burners that last; full line of outdoor accessories.

Things To Love:
The first thing that catches our eye is the hood mounted glass window. This lets you monitor your BBQ while it’s cooking, and when you turn on the interior lights it looks really cool. We also like the angled hood design and stylish curved handle which stands out nicely. Cal Flame also has exclusive v-shaped cooking grids and multicolored control lights. Another nice feature is the front splash guard with vent to help keep grease away from controls.

The grill is powered by five, commercial-grade cast stainless burners. Cast stainless is popular on premium gas grills, mostly due to their unyielding strength and ability to radiate extremely high heat. Top Gun also uses Cal Flame’s exclusive convection technology, which uses a fan to circulate hot air evenly throughout the grill (the same technology can be found in many indoor ovens).

A couple of other nice extras include independent ignition on each burner, and any cast burner can be swapped out with an optional searing burner for even more grilling options. (Searing burners are excellent for creating the grill marks that everyone loves.) The grill also includes rotisserie and a built-in smoker box.

Cal Flame produces a complete line of outdoor kitchen products, which is a nice benefit if you’re building an outdoor kitchen and would like to have matching components.
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Things To Consider:
Top Gun has innovative features and good performance, but it doesn’t excel with flare-up control since it uses flavor bars instead of stainless grids to reduce flare-ups. The cast burners offer high temperatures but doesn’t have a wide temperature range when you need to cook at low temps. This grill also doesn’t have a double lined hood, to hold in high heat and protect the hood from discoloration. Even though this grill doesn’t include the searing burner, you can still add it as an option.

http://calflamebbq.com/product/?id=126