Top rated flattop grills store: Where Argentinian Meat Meets Argentinian Metal! Kankay offers a wire spectrum of BBQ (barbecue) supplies, from the best outdoor grills, charcoal and flat top grills, portable barbecues, smoker and griddle grills, barbecue covers, ovens, stainless steel BBQ supplies and, of course, our famous Amara and Kankay line of barbecues. Our mission is to share the Argentine grill experience with the rest of the world, the same way we treat our friends and family. We love to create special moments around fantastic meal experiences. We offer a group of products that carry feeling, values and traditions. But, above all, our goal is to empower you to achieve that same taste that defines us as Argentines. Read additional information on https://kankaybbq.com/collections/flat-top-grill.
It’s anti-adherent – TRUTH! Iron pans have a natural anti-adherence that improves with proper use and care. Unlike Teflon or ceramic pans, which can release particles and be toxic to health, our iron sheet pans are safe and do not harm the environment. It’s hard to clean- MYTH! The natural non-adherence of iron is durable and resistant, which makes cleaning simple and easy to perform. With warm water and a soft sponge, you can leave the pan spotless after each use. It’s healthier- TRUTH! Non-stick materials eventually peel off and can expose layers of aluminum that are not good to cook. In this sense, Teflon (PTFE) pans can give off toxic gases when they reach high temperatures.
Chorizo Omelette: Sauté the onion and garlic in a pan. Add the mushrooms and season with salt, pepper, and curry. Add the previously knife-cut pork shoulder along with the green part of the green onion and cook until integrated. Beat the eggs and add the mixture from the pan. Cook everything in the same pan until the omelette is ready. Garnish with garlic and parsley. Here are our exclusive offers on our combo grill offers, which include additional accessories such as: BBQs (barbecues), iron skillets, barbecue gloves and more. You can purchase our best selling grill combos and accessories directly from us, the manufacturer.
Maple syrup tip of the day: Maple syrup is traditionally made in a building called a “sugarhouse” — the name of the building comes from the time when most sap was actually turned into sugar. Sugarhouses vary in size and shape, each with its own character. Some may be rustic wood buildings out in the woods with poor access and no electricity, full of old tools and memories of grandfather’s sugar seasons of the past. Still others might remind you of a modern food processing plant, brightly lit and streamlined. Each sugarhouse will have vent at the top, a cupola, which is opened to allow the steam of the boiling syrup to escape the building. All throughout the maple producing regions, steam rising from the cupola is a signal that maple syrup season is under way.
The rich and complex flavors that result from the multi-year aging process are truly exceptional. You only need a small amount of this dark syrupy vinegar to sprinkle on a fresh strawberry or peach, or drizzle on some Parmesan Reggiano, or vanilla ice cream. You don’t cook with traditional balsamic vinegar. Heat would destroy the subtle flavors, and waste this precious liquid. You can however, drizzle some on a plate before adding the main dish, or sprinkle some on top of a dish such as pork, chicken, or polenta. Or you can do what I do, and that is take few drops and enjoy it straight up, allowing the flavors to coat the inside of your mouth. You will get hints of the different woods and the sweet and sour flavors of the vinegar. Taste it as you would a precious, fine wine.
Not quite sure if your dining companions can take the heat? This homemade BBQ rub recipe features mainly warm and smoky spices, including cumin and paprika. A pinch of cayenne and spoonful of ground pasilla or ancho pepper add just enough spice to balance the brown sugar. If your go-to sauce features mustard (dry, Dijon, or yellow), then you need this homemade BBQ rub recipe in your back pocket (and literally, in your spice cabinet). A teaspoon of dry mustard goes a long way in this onion powder- and chili powder-based blend.
When you shop for balsamic vinegar, whether in grocery stores or online, you will find a variety of products: Balsamic Vinegar (no mention of Modena on the label) – Balsamic vinegar for everyday use that may or may not come from Italy. If it doesn’t have the PGI label, it may still come from Italy and it may be labeled “Balsamic Condiment”. It may be good quality or it be imitation balsamic, which is just vinegar (no grape must) with added thickeners and sweeteners.
Tri-Tip Roasting Directions: Rub the Tri-Tip with olive oil and then the dry rub. Using an injector, inject the tri-tip in at least four spots with the butter/garlic sauce. Plus each hole with a small garlic clove then with the chile (optional). Let the tri-tip stand for at least an hour (2 hours preferred). Light your grill/smoker. If using a gas grill, set on low to medium flame. If using a smoker or charcoal grill, have your temperature set at approximately 325 to 350 degrees. Place your choice of wood onto the coals, set your rack on the highest level possible, and place your tri-tip on the rack fat side down. Slow roast/smoke the tri-tip for 20-30 minutes or until desired doneness, not turning it for the whole time it is being roasted/smoked. Remove the tri-tip and let rest at least for 10 minutes before cutting and serving. Read even more info on kankaybbq.com.
