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How New Technology Has Created a 50% Juicier Steak by Frank Ankleburg





How New Technology Has Created a 50% Juicier Steak by
Article Posted: 09/10/2013
Article Views: 620
Articles Written: 6
Word Count: 554
Article Votes: 0
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How New Technology Has Created a 50% Juicier Steak


 
Cooking,Affiliate Programs,Advertising
It’s hot. You've been grilling outside all afternoon. You take a minute to go inside and grab a cold drink, and when you come out you realize disaster has struck. Those steaks you were cooking are now hard as a rock and the grill is on fire.

This has probably happened to all of us at least once. But now Char-Broil has come up with a new grill that creates a 30 – 50% juicier steak. Not only that but it also eliminates flare-ups, which can save not only your grill but your house as well (not to mention your eyebrows).

What is it that is so revolutionary about this new grill technology that gives you these benefits and more? It’s called Tru-Infrared technology.

Here’s a short science lesson. There are 3 types of heat transfer: conduction, convection, and radiation. Your normal gas grill cooks food by convection. In other words the hot air coming up from the burners is what cooks your food. The problem is the hot air not only cooks the food, but dries it out too.

Tru-Infrared technology uses radiative heat transfer to cook the food. This means the meat doesn't get dried out, there is even heat over the whole grill surface, and the food cooks faster. What about gas usage you ask? The Tru-Infrared grill also uses less gas than traditional gas grills. What about temperature range you ask? From simmer to sear these grills do it all.

All the Char-Broil Tru-Infrared grills create between 65 – 75% infrared heat. This works because of the revolutionary design in the grill grate. Stainless steel for long lasting corrosion resistance, this grate is different from every other grill out there. The grate is almost solid, but has tiny holes that restrict the hot air coming up from the burners. Heat is then transferred to the food by infrared waves. Since it’s almost solid no grease can hit the burners to create a flare-up. And we've already talked about how this makes for a juicier steak.

I know you’re saying, “Well this sounds great, but what’s the cost for this cutting edge technology that’s going to save my BBQ?” The answer is there’s a Tru-Infrared grill for every price range. For the man who has the occasional weekend BBQ the Patio Bistro Tru-Infrared grill is $179. Perfect price for perfectly cooked steaks.

For the professional grill-master the Char-Broil Performance T-47D comes in at $545.99. Not cheap, but well worth it if you have big gatherings, or want to do 2 slabs of ribs in one shot.

There are also smaller models for taking with you camping and mid-range options for those who want all the benefits of Tru-Infrared technology, without breaking the bank.

Let’s go back to what this technology offers:

30 -50% juicier meat, no more dried out steaks. No flare-ups, saving your grill, your house, your eyebrows. Even heating surface, no hot or cold spots to guess about. Faster cooking times, you’re not standing in the heat forever. Wide range of temperatures, from simmer to searing Char-Broil has you covered. And less gas usage, saving you money every time you grill. All this thanks to the new Tru-Infrared grilling technology from Char-Broil.

You can be a super grill-master too, just by having the right tool for the job.

Related Articles - juicier steak, Char-Broil, Tru-Infrared, grills, gas grilling,

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