Posted by John Concrane on October 10, 2023 in Food
Premium top flat top grills online shop: The grill experience brought to you. We are an Argentine company making flawless design products with premium materials that last for ever and guarantee a great cooking experience. We want to share the Argentine grill experience that happens at home with our families and friends. We love to create moments! We offer a group of products which carry feeling, values and traditions, but above all, allow you to achieve that same taste that defines us as Argentines. Work on to create the best products to generate unforgetable moments around the fire. We walk at its own speed and carry our traditions with us. We share our feeling through tastes, cooking sensations in the exact place we want to be. See even more details on top flat top grills.
At Kankay, we know that quality is key when it comes to Argentine grilling. That’s why our manufacturing process combines the best of industrial and artisanal methods, paying attention to every detail so that our customers have the best possible experience. Unlike other grills, Kankay makes them from thick iron that lasts a lifetime. Additionally, our grills are designed to provide even cooking and an authentic Argentine grilling experience. This grills are individually coated with black high temperature resistant paint so it provides a better finish and resistance. We care about details.
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.
Traditional balsamic vinegar is aged for a minimum of 12 years in a series of successively smaller wooden barrels, each made from a different type of wood – oak, juniper, mulberry, ash, cherry, and chestnut. As the vinegar ages in the barrels, it acquires flavors from the wood, and its acidity mellows. Because the wood is porous the vinegar loses moisture over time, and becomes more concentrated, eventually reaching a syrupy consistency. Each season some of the vinegar is pulled from the smallest barrel to be bottled, and then the vinegar in that barrel is replenished from vinegar in the next larger barrel, and so on up the line of barrels. Given the effort it takes to make traditional balsamic vinegar, it’s no wonder that the production volume is low and the prices are high!
Cinnamon, cloves, and ginger might seem more like pumpkin pie ingredients, but we’re wild about the layers of flavor they add to this sweet BBQ rub recipe that’s balanced with savory elements such as cumin, coriander, thyme, and bay leaf. The name of this BBQ spice rub comes from the recipe’s most prolific ingredient, smoked paprika. This Spanish spice staple is made with peppers that are smoked and dried over oak wood. Customize the heat level of this spice blend that also features garlic, onion, and ginger notes, by selecting mild, medium, or hot smoked paprika.
Balsamic vinegar comes from an Italian vinegar making process dating back to the middle ages. There are two main types. Traditional balsamic vinegar is made only with one ingredient – “grape must” (in Italian, “mosto”), the sweet juice of freshly pressed grapes – that is boiled to a concentrate, fermented and acidified, and aged for 12 to 25 years or longer in wood barrels. A highly crafted product, traditional balsamic vinegar is produced in small batches. It is sweet, tart, dark, syrupy, and expensive. You will only find this seriously pricy vinegar in a specialty store or online.
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 additional info at kankaybbq.com.