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Jim Woodell

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    Gourmet Guru

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  1. The GGG was designed by Robert Foster who had both a large and Xlarge BGE. The advantages of this design is the handles on the outside that make moving the grill much easier and safer. The deminsion is a little less than the BGE large (17 inches on the GGG). This enhances temperature control. The GGG will heat up quickly and you can control the temperature down to 150 F or you can go very high (700 +) quickly.
  2. JaxxQ Thank you for your question about specs on the Gourmet Guru Grill. Our current grill has a 17" diameter grate. It comes with all parts necessary to fully assemble it. Following is a packing list for the grill: 1. The carton should contain the following items: a. 1 Grill lower section (Fig. 1) b. 1 Grill upper section or lid (Fig. 2) c. 1 Fire box (Fig. 3) d. 1 Fire ring (Fig. 4) e. 1 Fire grate (Fig. 5) f. 1 Cooking grate (Fig. 6) g. 2 Upper and lower bands, identical (Preinstalled on grill) h. 1 Hinge assembly (Fig 7) i. 1 Draft door (Preinstalled on Lower Section) j. 1 Vent cap with handle (Fig 8) k. 1 Vent Cover (Fig 9) l. 1 Thermometer with retainer clip (Fig 10) m. 1 Grill lid handle assembly (Fig. 11) 2. The following components are optional and not included in the carton: a. Optional fire grate divider (Fig. 12) b. Optional plate setter (Fig. 13) c. Ceramic grill feet (Fig. 14 for use with grill table and cabinet) 3. The grill can be mounted in a roll around cart, table or cabinet system offered by Gourmet Guru Grill. You can get more information at www.gourmetgurugrill.com Jim Woodell
  3. Ingredients: · Pork Loin (3-4 lb) · 1-2 Frozen Cheddar Smoked Sausage (it is essential that they be frozen) · Olive Oil · ½ t Black Pepper · 1 t Garlic Powder · 2 t Paprika · 1 t Salt Instructions: 1 Prepare a rub using: · ½ t Black Pepper · 1 t Garlic Powder · 2 t Paprika · 1 t Salt 2 Prepare grill for indirect cooking (plate setter with legs up) at 375-400°. 3 Using a long, sharp knife, make a cavity in center of pork loin all the way through from end to end. Stuff frozen sausage into cavity. Plug each hole of cavity with aluminum foil. 4 Brush entire pork loin with olive oil and sprinkle on rub. 5 Place on grill rack and cook until internal temperature reaches 145°. 6 Remove from grill, tent with foil, and let rest for 15 minutes.
  4. Check out the following video: https://www.dropbox.com/s/wlubh1oc3h5ams1/Sugar%20Taylor%20Ribs.mov?dl=0
  5. Check out this video: https://www.dropbox.com/s/wlubh1oc3h5ams1/Sugar%20Taylor%20Ribs.mov?dl=0
  6. STUFFED PORK CHOPS Ingredients: · 4 Bone-in Pork Chops (2 in. thick) · 4 Thin Slices Bacon (or prosciutto) · 4 Thin Slices Provolone Cheese (or preferred cheese) · Olive Oil · Rosemary Leaves, chopped · Oregano Leaves · Thyme Leaves · Lemon Zest, grated · Kosher (or Sea) Salt Instructions: 1 In food processor, blender, or by hand, combine the paste ingredients until it forms a thick paste using: a. 1/4 C Olive Oil b. 2 T Rosemary Leaves, chopped c. 2 T Oregano Leaves d. 1 T Thyme Leaves e. 1 T Lemon Zest, grated f. 1 t Kosher (or Sea) Salt 2 Prepare grill for direct cooking (no plate setter) at 350°. 3 Using a sharp knife, make a slit in the side of each chop opposite the bone. Enlarge the slit to create an opening that extends through the chop to within 1/2 inch of the bone. Stuff each chop with one slice of cheese and one slice of bacon or prosciutto, folding them in half, if necessary, so they fit. Spread the paste all over chops and marinate at room temperature for 30 min. 4 Place chops on grill rack and grill for 30 minutes, turning occasionally. Remove from grill and let rest for 5 minutes.
  7. I look forward to seeing us grow together.
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