Grilling chicken halves with smoke on the Char-Broil Tru-Infrared Urban Grill

[Barry CB Martin]

I've been very fortunate the past few years to have at my disposal dozens of cookers - charcoal, electric, off-set, gassers, and both gas & electric infrared grills.

One that I recommend to my friends is the Urban Grill (RED version found at THD) because I like the cast iron grates and the extra room in the cabinet when closed for slow cooking.

A regular meal is chicken grilled on the grates with some chunks of cherry, apple and pecan wood on a shelf placed in the tough just below the food.  The smoke comes up thru the grates and kisses the chicken (or any other food I may be grilling) and man-oh-man does it smell and just look terrific. Oh - and it definitely is some DEE-LISH-US Tasty-on-a-plate! food.

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[teesquare]

Simple tastes - done well are are far more satisfying than complex ones done mediocre...THAT looks like a great chicken meal Chef Barry!


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[Pam Gould]

Tee..you are exactly right. I use the KISS system in my cooking and it works for me. I like to taste the flavor of the meat and food that I'm cooking.  Now baking..that is a whole other story.  Pammie ★*˚°。°

[teesquare]

Well.. I leave allowance for complex flavors too... But, they need to work together, either in harmony, or in contrast but in either case - in a manner that is not overpowering to the object that should be the focal point of the cook.

Simple complexity...yeah - that may define ME....