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MemphisBull Grills & Grill Islands
The initial plan for these Fun Friday Blogs called for a visit down to the showroom, where I would hop in a Swimming Pool, or relax in a Massage Chair (like the first blog post you can view here) and then report on all the fun these products offer from a first-hand experience. Well, I'm going to deviate from this initial plan this Friday and post about Bull Grills and Grill Islands. Rod Delaney with Bull Grills recently visited Family Leisure, and I thought I should pass along some information, since it's nearly May, and outdoor cookouts, pool parties and Memorial Day are just around the corner. First, here's some history on Bull Grills. Based in Rialto, Calif., Bull has been a pioneer in the outdoor kitchen concept for nearly 20 years. You can find Bull products such as grills, outdoor kitchen accessories and grill islands in the U.S.A., Canada, Mexico and South America. Bull Grills showcase commercial-level quality power, with massive BTU output, yet are attractive and built like mini-tanks, with seamless and double-lined stainless steel. Maybe you need a simple, outdoor grill like the Kamado Charcoal Smoker. Or maybe you regularly entertain many guests and need something with a little more punch, like the Brahma Cart, which features 90,000 BTU's of grilling power, 16-guage stainless steel grates, commercial grade zinc knobs, a large warming rack, high grade rotisserie motor (yes you can have a rotisserie in your backyard!) and miles and miles of cooking surface (actually, it's 1,026 sq. inches; but very large for any outdoor grill!). One thing stood out to me while Rod explained the advantages of Bull Grills: they offer a mind-boggling array of special Grill Accessories, Add-ons and Features, which you can find here. And that takes me to Sear Burners, and how to grill the perfect steaks. Rod pointed out you can add an infrared sear burner to most models of Bull Grills. What is a sear burner, you may ask? According to some chefs, it's the most important factor to grilling the perfect steak. Many recommend when you grill a steak to use the hottest grilling area you can find. Why? The aim is to sear the meat to hold in the juices, and executive chefs on their first day will identify the hottest area on their commercial grill that will accomplish this goal. How do you, a regular guy or gal, know how to locate the hottest point on your grill? 
Purchase an infrared sear burner and add it to your Bull Grill is the simplest way. If you go this route, you can't miss it. Bull's interchangeable sear burners produce 1,000 - 1,200 degrees, which is what any chef would need to obtain a great sear that will lock in those tasty juices. Once you have installed a sear burner, here are your directions:
- Fire up the grill and get that sear burner hot, hot and hot! (2-4 minutes should work)
- Be sure the other burners are on medium or low, and the sear burner is warmed up.
- Place the steak directly on the sear burner.
- Sear 60 - 90 seconds per side.
- The steak will appear done, but the inside is still raw. Move to the middle burner.
- Close the hood.
- You are now grilling the inside to your preferred state (well done, medium, etc.).
- Thickness will determine when the inside is done.
- Once you have reached your preferred level of "doneness", remove the steak.
Some notes: Let the steak rest for a few minutes. This will let all the juices coalesce and absorb back into the steak, preventing a river of juices on your plate. Serve and enjoy!
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