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Experts' Advice: Barbecues & GrillsThe pros dish on high-tech grills
Expert Advice from Cal Spas
Shiva NobleExecutive Vice President - Cal Spas "The new trend is increased functionality, expanding what you have in your backyard grill. That includes expanding both cooking options as well as entertainment functions." Visit Cal Spas
Expert Advice from The Food Network
Katherine AlfordTest Kitchen - Director, Food Network, Test Kitchen "People are now realizing what they can do on the grill. They're experimenting. It's not just hamburgers and hot dogs; it's the big, bold flavor of cooking over fire. A boneless, skinless chicken breast cooked over charcoal is head-and-shoulders over one thrown onto the broiler. There's an intensity of flavor you don't get when your cooking inside." Visit The Food Network
Expert Advice from The HPB Association
Leslie G. WheelerDirector of Communications - Hearth, Patio & Barbecue Association "Many manufacturers have incorporated infrared burners with a conventional grill to give a chef options. The technology is emerging. More people are catching on to infrared cooking. Before, people were scared [of the technology]; now people understand them more." |
2009 Experts' Issue
Read what the experts have to say.
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