Introducing the Twin Eagles Pinnacle Range

The Twin Eagles Grill Range may have an American sounding name but the man behind the company is Dante Cantal; a world class chef and the designer of some of the kitchen systems in the top-flight hotels and restaurants around the globe and the doyen of European kitchen design.

Dante has taken the stainless steel construction of the heavy duty working kitchen used and preferred by top-chefs and transported the concept to a series of freestanding designs complete with a full range of accessories.

The clean design is highly functional but the focus on utility has not been allowed to detract from the looks of the freestanding units which start with the Pinnacle 30”, the mid-size 36” and then the large 42” grills. Bluntly, they look stunning and you can also complement the grills with a matching prep table with sink unit, storage unit and wet bar for a great looking outdoor cooking and bar arena on the deck or by the pool.

The heating system is gas fueled with hexagonal grates coupled with ceramic briquettes which deliver high heat evenly across the food cooking area; the hexagonal grates give fantastic sear grill marks on the food too! A routine clean-up after use is simple and quick to do and again, the Twin Eagles hallmark comes to the fore – simplicity and convenience – remember the range is designed with working kitchens used to create high class food to order and in large volume. Working kitchens and chefs do not have time to play around and need to have a cooking area which is easy to maintain, use and clean – this is what Dante’s expertise brings to the outdoor grilling experience.

The freestanding unit of the grill is configurable to your requirements so you can opt for a tank to be integrated or have extra storage space for the trash and grilling accessories; this is a key design feature across the whole of the Twin Eagles grill lines – you can customize the setup to meet your own specifications.

How to Smoke a Brisket and Free Brisket Rub Recipe

Sliced Smoked Brisket

One of our goals here at Yoder’s Smoky Mountain Barbecue is to help barbecue enthusiasts and caterers enjoy easy and profitable barbecues for years to come.

We want to help you experience the delicious adventure of slow cooking and grilling, whether it’s for your family, friends, or customers.

As promised, I just wrote a new article on how to smoke brisket in an offset barbecue smoker. It will help you smoke a tender and delicious brisket even if you’ve never smoked a brisket before. I have also included an expert brisket rub recipe you can use to make your own homemade rub!

If you have questions about smoking a brisket, make sure you read my article. It’s not as hard to smoke beef brisket as you might think!

Brisket Recipe: How to Smoke a Beef Brisket

If this is helpful, please leave a comment on this blog post and let me know.

Or become a fan of my Facebook page and upload a photo of your latest BBQ. Once you are a fan of my page, you will need to type a comment in the “What’s on your mind” box, and then you will see a “Photos” link to upload a photo.

I hope you enjoy your brisket smoke and don’t forget to tell me how it went.

Pros of Gas

Instant heat makes gas BBQs quick and easy to set up. No waiting around, just turn it on 10 minutes before you start cooking, for best results.

Controllable heat –gas heat remains constant, and can be turned down when you want, giving you confidence the food is properly cooked

Versatility – whether side burners for sauces, or a rotisserie for roasting meats, your gas BBQ can do anything.

BBQ flavour comes from food juices hitting a hot surface, whether coals or lava rock, so your gas BBQ gives as good a flavour as the traditional charcoal.

Wood smoking was previously a point for charcoal BBQs, but smoker boxes make wood smoking as easy for gas as charcoal.

Easy cleaning is another advantage of gas BBQs. No hot, dirty ashes to clean. Instead, drip trays collect the mess. Turn the heat up for 10 minutes to burn off any juices, and scrape off with a wire brush.

Cost effective fuel – One Calor gas cylinder provides enough fuel for up to 8 hours at maximum setting.

Weber Portable Barbecues

They may be giants of the barbecue world - but Weber show that good things also come in small packages.

The Weber portable range consists of barbecues with the true Weber stamp of class, with the added bonus of being able to take them anywhere you go!

Weber do their homework, designing products that won’t let you down. They add all the little conveniences and safety features a grill owner could ever want, to give sensational barbecue flavour minus the hassle.

Simple to use, brilliant results, great portability - and what's more, these barbecues look fantastic. Weber have ensured that with their portable range, you have a barbecue which you are proud to take and show off anywhere.

For further information on Weber barbecues visit www.weber.com.

Buy Weber portable barbecues

Browse the range of Weber portable gas barbecues - including the famous Weber Baby Q -in the Calor BBQ Shop.

Buy Weber portable barbecues

Phil's BBQ recipe - pork kebabs with lemon thyme, sichuan pepper & cous cous

ean pork makes very good kebab-style food. It's quite difficult to form onto skewers on its own, so I add a little egg white - great protein with no fat. Sichuan pepper is available in all supermarkets now, and has a wonderful, delicate sweet flavour.

Dried fruits and cous cous is not a new idea, a lot of North African food combines the two, and this alongside the pork is a great partnership.

Preparation time: 15 minutes / Cooking time: 25 minutes / Serves: two

Ingredients

Pork

• 400g lean pork mince

• 2 tbsp lemon thyme (7g) or lemon zest

• 1 level tsp Sichuan pepper, crushed

• sea salt and freshly milled black pepper

• 1 medium egg white

• 2 tbsp dried breadcrumbs, optional

• 2 tsp vegetable oil

Ingredients

Cous Cous

• 110g cous cous

• 200 mls strong chicken stock

• salt and freshly milled black pepper

• 2 tbsp virgin olive oil

• juice of ½ fresh lime

• 50g ‘Ready to eat' dried peaches or apricots

Method

For the kebabs

• Place the pork in a bowl and mix in the Sichuan pepper, lemon thyme or zest, salt, pepper and egg white. Mix well and add a few dried breadcrumbs if you need to tighten the mixture up. Just remember that the more breadcrumbs you add, the dryer the finished cooked meat will be, so take care.

• Leave to marinate for 30 minutes, or up to a day in the fridge.

• Mould on to Weber flat kebab skewers, and cook on the pre-heated bars for 6-8 minutes, turning once only. The secret is to not try to move the kebabs until well browned, as they will stick at first.

For the cous cous

• Place the cous cous into a bowl. Pour on the boiling stock, season well with salt and pepper, add the finely chopped peaches, cover and leave for 20 minutes.

• Next, add the olive oil, fresh lime and stir well.

To serve

• Spoon the cous cous onto a plate and top with the cooked pork.

• I sometimes serve this with a fruity Indian condiment, mango chutney or best of all, mango and yoghurt dip. The secret to this recipe is to always season the cous cous well - there is nothing worse than insipid cous cous!