REVIEW: Broil King Imperial™ Pizza Stone Grill Set

This is the last of five reviews & giveaways we are conducting as part of the Summer Grilling Review & Receive Series. At the end of this report are all the details of how you can win the item we are field testing this week. Be sure to read the rules.

Homemade pizza usually becomes the first casualty of the summer heat, as it takes a true Marquis de Sade personality to crank up the indoor oven when it’s sweltering. Barbecued Pizza has always been a tasty alternative … IF you can get it done without burning the crust, tearing the dough, destroying your pie, and making an absolute mess of your grill. Thankfully, the folks at Broil King have come up with some products to make the grilled “Zah” experience not only easy and enjoyable, but also so delectable you’ll be tempted to never make it in a conventional oven again – even in the cool of Fall and Winter. Leading the pack in their pizza grilling accessory arena is the Broil King Imperial™ Pizza Stone Grill Set which comes with everything you’ll need to become an outdoor pizza pro. With the included stone, cradle, and peel you should have all the tools to successfully go from kitchen, to grill, to table.

When we removed the contents from the package, we immediately noticed the usual high-quality materials used in all the Broil King grilling accessories we have reviewed in this series. The 13″ stone is solid with a smooth side for pizza and other baked goods, and a ribbed side for delicate items like fish (yes, it’s that versatile!). The cradle is made with 100% sturdy 1.2mm stainless steel, adorned with the customary Broil King stamped oversized 10mm handles. It also sports an integrated stone thermometer to let you know when the stone is ready to go. The wooden pizza peel is made with solid, thick wood and features a detachable handle for easy storage. Additionally, we found instructions and a grilled pizza recipe included.

Setting up the Broil King Imperial™ Pizza Stone Grill Set is simple and quick. Just screw in the heavy duty wooden handle to the pizza peel (no need to over tighten it, especially if you are going to unscrew it for convenient storage). Bolt on the stone thermometer to the cradle. And, place the stone into the cradle. That’s it … all ready to go.

For this field test, we decided to jump in with both feet and make a raw dough, medium-crust, BBQ Chicken pizza. Of course, you can also use ready-made crust (ie. Boboli, Mama Mary’s, etc.), or even frozen pizza on this pizza stone. But, the allure of a fresh dough pie was too much to resist. The instructions call for a stone temp of about 500°F for thicker crusts, and about 600°F for thinner crust pizzas. To achieve the lower end temperature, you’ll need to utilize an indirect method of cooking. We fired up our Broil King Baron 440 with all four burners going on the “High” setting until our desired stone temp was reached and then turned the two outer burners down to “Medium” and the two inner burners to “Low”, which ended up cooking our pizza to perfection.

To prepare our pizza, we lightly sprinkled some flour on the peel to make it easy for it to slide off onto the stone, as well as some directly on the stone so that it wouldn’t stick. Then, we hand shaped our dough directly on the peel, and added our sauce, cheese, barbecued chicken, and shaved sweet onion. Once the stone was at temp, the pie readily slid onto the stone. One feature we really liked was the way the front half of the cradle was flush to the stone which made sliding the pizza onto the stone effortless. Plus, the back half has a 1″ collar so that your pizza won’t slide off the stone, either when slid on or off of the stone. We also liked how the peel was custom designed to perfectly fit the cradle, and the beveled edge which made the process of placing and removing the pizza a breeze. Just 12 minutes after closing the lid on the grill, our pizza crust was cooked to perfection, the cheese was melted like lava, and we were ready to munch on some zah that rivaled any professional pizzeria. By the way, we also had our smoker box going during the cooking process, which really added some incredible flavor.

The one issue we have with the Broil King Imperial™ Pizza Stone Grill Set is that the instructions call for cleaning of the stone with warm water and a mild soap. Though, we have always been taught to NEVER put soap or water on your stone. They are made of a very porous material that will absorb the water and soap, imparting those tastes onto your next pizza cooked on the stone. We recommend using a stiff brush to just lightly scrape away any large pieces of crust or cheese baked onto the stone … you can also cook it off. Don’t worry about any stains or discoloration of your stone, it’s natural and actually adds flavor. Warm soapy water is okay for the cradle and the peel. Also, be sure not to submerge the thermometer when cleaning the cradle.

Aside from the care discrepancy, we found the Broil King Imperial™ Pizza Stone Grill Set to be a top notch batch of tools that will turn any grill into an outdoor stone pizza oven. It also has the versatility of being able to cook flat breads, cookies, fish etc. Add in the fact that it is constructed from heavy duty materials, and it should be a grilling accessory that is a part of your personal collection for years to come. In fact, the only one who won’t like this set is your local pizza delivery person.

MSRP – $74.95, seen online as low as $66

Cave Club Rating: 4.5 Clubs

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

WANT TO WIN A BROIL KING IMPERIAL™ PIZZA STONE GRILL SET?
This Friday 9/4/2015, one lucky person will win their own sample of the Broil King Imperial™ Pizza Stone Grill Set! To enter, you’ll have to read the above review here on the C3 blog and comment below with the words “I WANT ONE” by 11:59:59PM PDT this Thursday 9/3/2015.
Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you “Like” Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to this week’s review of the Broil King Q-Lite™. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment below. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!
THIS CONTEST IS NOW CLOSED! See who won.

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

REVIEW: Broil King Imperial™ Chicken Roaster

This is the fourth of five reviews & giveaways we are conducting as part of the Summer Grilling Review & Receive Series. At the end of this report are all the details of how you can win the item we are field testing this week. Be sure to read the rules.

Another staple of the Cave people’s menu is our Juicy Beer Can Chicken. We love how a half-full beer can stuffed up the derrière of a pullet slathered in spices can produce some of the tastiest, tenderest, toothsome farm fowl we’ve ever eaten. The outside is crispy and, if you add some wood chips into a smoker box, full of barbecue flavor. While the inside remains juicy, succulent, and scrumptious.

Though, the process of making this delectable dish can be fraught with pitfalls. If you don’t have a beer can chicken stand (which can be a pain in the butt to clean), the whole thing can easily tip over spilling beer into your grill and ruining your main course. You also need to remember to place a drip pan under the bird, or your grill will be filled with renderings and subject to a major flareup, or even full on fire. Plus, removing the can from the bird can be a real challenge, as can cleanly removing the drip pan from the BBQ. That’s where the Broil King Imperial™ Chicken Roaster with pan promises to be a major step up in the world of suds-steamed poultry.

When you remove the chicken roaster from the packaging you, once again, immediately notice the solid construction of the heavy-duty stainless steel Broil King seems to utilize in all of the grilling racks, roasters and tools they make. Along with the base pan and beer can holder, you’ll find instructions which include a beer can chicken recipe and a note that this grilling accessory is washable by hand or machine. Of course, we opted for the hand wash option when we were done putting the Broil King Imperial™ Chicken Roaster to the test and found that it was easily brought back to a pristine state with warm soapy water and a soft scrub sponge.

Next, the pan and beer holder must be threaded together. According to some early reviews of this roaster on the Broil King website the screw was prone to snap off if tightened too much. While we feel that those individuals probably tried to lock it down tighter than a lug nut on an Indy car, Broil King claims to have had some manufacturing issues with that part that have now been corrected (they even offered to send them the new version, gratis). To be sure, we tightened it down pretty snug and had no snap off. However, since you will be removing the beer diffuser each time for cleaning, and the bird shouldn’t be spinning in a counter-clockwise rotation while cooking, it really doesn’t need to be overly secured.

One of the things we really like about the Broil King Imperial™ Chicken Roaster is the fact that you can pour your brew (or wine, or juice, or …) directly into the diffuser. With all the health concerns these days about aluminum leaching into our bodies, the stainless steel beer holder no longer makes that issue a worry. The venting at the top of the holder also helps disperse the steam more evenly inside of the hen. We used to poke holes into the top half of the beer can to achieve the same result … a step we no longer need to take. That said, because of the heavyweight steel employed, we found it was important to make sure your liquid was at least room temp when added in order to get the steam going in a timely manner. Also, any chicken under 4.5 pounds will probably have some problem fitting over the diffuser. We used a 4.75 pounder here.

Another great feature is being able to load the pan with fresh fruits to ad flavor complexity to your fowl. For our test we added Fuji apple slices and black grapes. The entire thing was easily loaded into our Broil King Baron 440 Grill, which readily could have accommodated another of the loaded 9.5″ square roaster pans over the two center burners – turned off for indirect cooking. A mere 80 minutes later, the chicken was roasted to perfection, easily removed from the grill with the oversized 10 millimeter handles, and then effortlessly separated from the beer holder. It came out so moist and flavorful the Cavekids couldn’t eat it fast enough.

So, if you are a fan of beer can chicken, or would like to give this delectable dish a try, the Broil King Imperial™ Chicken Roaster is a grilling tool you will certainly appreciate. The ease it adds to the process, alone, makes it worth the price of admission. Add in the health benefits, eco-friendliness, and amazing results and this Broil King grilling accessory has earned a spot on your BBQ tool roster.

MSRP – $46.95, seen online as low as $42

Cave Club Rating: 5 Clubs

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

WANT TO WIN A BROIL KING IMPERIAL™ CHICKEN ROASTER?
This Friday 8/28/2015, one lucky person will win their own sample of the Broil King Imperial™ Chicken Roaster! To enter, you’ll have to read the above review here on the C3 blog and comment below with the words “I WANT ONE” by 11:59:59PM PDT this Thursday 8/27/2015.
Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you “Like” Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to this week’s review of the Broil King Q-Lite™. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment below. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!
THIS CONTEST IS NOW CLOSED! See who won.

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

REVIEW: Broil King Rib & Roast Rack

This is the third of five reviews & giveaways we are conducting as part of the Summer Grilling Review & Receive Series. At the end of this report are all the details of how you can win the item we are field testing this week. Be sure to read the rules.

One of our favorite meals in the Cavehold are barbecued ribs. Doesn’t matter if you make them in the smoker, or on the grill with indirect heat and a smoker box, we love ’em! I mean, what could be more Cavemanesque than meat on a bone cooked by smoke and fire, right? So, it should come as no surprise that one of the BBQ tools we chose to review from the Broil King Grilling Accessories collection was their Rib & Roast Rack.

Anyone that has ever tried to cook up some scrumptious ribs with the above mentioned techniques knows that the only limiting factor is the amount of ribs you can “Q” at once. Depending on the size of your grill only one, or two racks if you have 5 or more burners, is the max you can evenly heat indirectly. Even the smaller round or refrigerator style smokers can accommodate two, or three at most. If you are cooking for a large gathering of like-minded carnivorous Neanderthals, that just isn’t enough. And, if you want to grill up, or smoke, something else simultaneously … forget about it!

Enter the Broil King Rib & Roast Rack. With the ability to stand up 7 racks of ribs in the same area you are cooking one or two racks directly on the grids, this grilling accessory holds the promise to feed your entire clan. Let’s take a look see.

When we removed the rack from the packaging, the first thing we noticed was the solid, heavy duty construction of the stainless steel rack. No worries about the weight of a full seven racks, or a large roast or bird, having an effect on the structural integrity of this Broil King accessory. We also liked the included rib recipe on the enclosed instructions which claim that the rack is indeed machine washable. However, we opted for the hand wash option and found that some warm soapy water and a soft scrub sponge worked well in making the rack look like new after use.

Speaking of which, for our field test, we used three half-racks of full pork spare ribs with tips. They readily loaded in, leaving plenty of room for another four full or half racks. Though, we did notice that the thickest end of one of the half-racks would not fit into the center racks on one side of the ribs. Which does leave us wondering if the huge beef ribs some folks prefer would have a fit issue there. Though, they will surely fit into the end spaces of the Broil King Rib & Roast Rack.

We placed a drip pan under the rack (under the grates), heated the Broil King Baron 440 grill until the smoker box started giving up clouds of apple/alder/pecan vapor, and then situated the racked ribs in the center of the grill over two unused burners, along with six large bone-in chicken breasts. The hood temp was kept around 300°F, which smoked and slow roasted the ribs over a 2 hour period. That’s when we opened the grill and basted the ribs before giving them another 12 minutes under the hood. Even while stood up in the rack, the ribs were easily slathered in some Killer BBQ Sauce. The end result was three evenly, perfectly cooked half-racks that were tender and tasty. The Broil King Rib & Roast Rack also made for easy removal of the ribs when they were done.

Could we have gotten similar cooking results without the rack? Sure … if we wanted to have had two separate cooking sessions, as we couldn’t have fit all three of those half-racks and the chicken breasts on the grill with the two outside burners going. Plus, we never needed to open the hood and turn the ribs, as they received even uniform heat across each entire rib rack. So, if you want to perfectly barbecue a bunch of ribs, while making the entire process easier and more efficient, then this is the tool for you. We are marking down slightly for the possible fit issue discussed above. But, that shouldn’t dissuade you from adding this Broil King grilling accessory to your collection, as the thin side of any rack should fit fine. Want to win one? Look below.

MSRP – $47.95, seen online as low as $39

Cave Club Rating: 4.5 Clubs

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

WANT TO WIN A BROIL KING RIB & ROAST RACK?
This Friday 8/21/2015, one lucky person will win their own sample of the Broil King Rib & Roast Rack! To enter, you’ll have to read the above review here on the C3 blog and comment below with the words “I WANT ONE” by 11:59:59PM PDT this Thursday 8/20/2015.
Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you “Like” Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to this week’s review of the Broil King Q-Lite™. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment below. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!
THIS CONTEST IS NOW CLOSED! See who won.

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

REVIEW: Broil King Meat Claws

This is the second of five reviews & giveaways we are conducting as part of the Summer Grilling Review & Receive Series. At the end of this report are all the details of how you can win the item we are field testing this week. Be sure to read the rules.

This review is pretty simple: If you make pulled pork, pulled beef, pulled chicken, Carnitas, or any other meat dish that requires shredding said meat, YOU NEED THESE! Broil King scores again!!

Our Dutch Oven R&R Pulled Pork is a Cave clan favorite. Though, it is one of the more labor intensive recipes featured here on C3. Especially when you consider the effort involved in shredding an 8 pound Pork Butt. Until now, that is! Even though a properly cooked pork shoulder will easily fall apart, by the time you are finished shredding (usually 10-15 minutes) using two forks your hands can be quite tired, and even on the verge of cramping.

However, with the Broil King Meat Claws, your shredding time will be reduced by as much as 90%! The 8 pounder below was completely shredded in less than 90 seconds!! Your hands will thank you for the wide ergonomic handles, and large perfectly spaced tines, which contribute to the amazing comfort, as well as the incredible speed factor, of this tool.

When you pull (no pun intended) these meat claws from the package you’ll immediately notice the perfect balancing, and the heavy duty feel, their design imparts. The Broil King Meat Claws also come with a silicone holder/hanging coupler that will allow you to conveniently store them together … nothing worse than trying to find that “missing sock”. Broil King claims that the holder/coupler is heat resistant to 500°F and dishwasher safe! This tool is also accompanied by an information sheet that includes a recipe for Smoked Shredded Pork Barbecue Sandwiches and a claim that the tool itself is also machine washable. Though, we found that they cleaned up very nicely and swiftly by hand with a sponge and some soapy water.

So, if you are a shredder and want to get the job done comfortably, quickly, and easily, you need to get your claws on these claws! The Broil King Meat Claws are certainly a tool that should be in every barbecuer’s tool box. While these technically do qualify as a “sharp stick”, they are vastly better and receive our highest “5 Club” rating. Want to win some? Look below.

MSRP – $30, seen online as low as $22

Cave Club Rating: 5 Clubs

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

WANT TO WIN SOME BROIL KING MEAT CLAWS?
This Friday 8/14/2015, one lucky person will win their own sample of the Broil King Meat Claws! To enter, you’ll have to read the above review here on the C3 blog and comment below with the words “I WANT ONE” by 11:59:59PM PDT this Thursday 8/13/2015.
Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you “Like” Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to this week’s review of the Broil King Q-Lite™. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment below. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!
THIS CONTEST IS NOW CLOSED! See who won.

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

REVIEW: Broil King Q-Lite™

This is the first of five reviews & giveaways we will be conducting as part of the Summer Grilling Review & Receive Series. At the end of this report are all the details of how you can win the item we are field testing this week. Be sure to read the rules.

How many times have you been grilling at night trying to flip a burger or, worse, trying to turn a beef roast or baste some spare ribs with one hand, while trying to wield a flashlight with the other? Not the easiest of tasks. Even if your barbecue or smoker is placed in a well lit area, getting balanced full-field light on the entire cooking area can be difficult at best. Enter the Broil King Q-Lite™ to illuminate your outdoor culinary cooker!

It’s billing claims the five super-bright LED lights are designed to give off ample clean light in order to see your fire-cooked fare no matter what the lighting conditions are. The Q-Lite’s 3-way, 360° pivoting design and four different OEM attachments make it a truly universal tool that will fit your outdoor kitchen no matter what brand or model you may have. Plus, it’s durable, weather-proof body ought to give you years of reliable service. The package even includes the necessary three AA batteries!

Lofty goals, to be certain. But, how does it perform in the real world. In a word, flawlessly. Though, let’s not let the entire cat of the bag yet. As you can see, the light and it’s accompanying accessories are neatly packaged. However, upon opening the Broil King Q-Lite™, the one thing we felt was missing was any sort of instructions. Granted, anyone with half a brain should be able to figure out how to unscrew the top of the unit in order to install the batteries, as well as discover which attachment is right for their needs. Yet, we are simple Neanderthals, and feel instructions are always good for those of us with less than 50% cranial capacity.

Once we realized that the adjustable round attachment (which comes with four replacement grippers) was the right choice, we attached the light unit. We were pleased that the two didn’t just slide together but, rather, the light actually clicked-in for a sung secure connection to the attachment. Of course, we tried the connection with the three other attachment possibilities and it firmly clicked-in with those, as well.

The light easily attached to the hood handle of our Broil King Baron 440. The click-adjustable clasp of the round attachment readily tightens to the desired grip level, and is just as effortlessly released to remove or reposition the light. The Q-Lite™ is ergonomically sized for a sleek look while attached to the grill, and placed so as not to interfere with it’s operation. Such as opening and closing the storage doors or grill hood, or turning the burner controls.

We know that all sounds great. However, you are likely wondering how the light actually works. While the Q-Lite only has a single light level output, it is more than enough to give you a clear view of how your meal is doing across the entire cooking surface. With it’s functional positioning options it is simple to have the light placed for optimal field of coverage. Although dark had not set in while we were cooking the test meal for another accessory in the Summer Grilling Review & Receive Series, you can clearly see from this after-dark picture that details of the grill grates, and remains of the chicken and ribs we were cooking, are plainly visible. FYI, this photo was taken with our phone’s camera in “Normal” mode with no flash, no ambient light, and absolutely no post-production alterations of any kind. Yeah … the light’s that good!

While we are deducting half a club for the lack of instructions, and the fact that there could be one or two alternate light levels, this Broil King BBQ light is an awesome tool that should be in your grilling accessory arsenal. In fact, once you pop one of these onto your grill, you’ll wonder why you have suffered fumbling for that flashlight and doing the one-handed flip for so long. Even if you’ve perfected or prefer the single-armed grilling game, you’ll now have a hand free for a cold beverage. Uh huh … this Caveman is always thinking! 💡

MSRP – $32, seen online as low as $17

Cave Club Rating: 4.5 Clubs

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

WANT TO WIN A BROIL KING Q-LITE™?
This Friday 8/7/2015, one lucky person will win their own sample of the Broil King Q-Lite™! To enter, you’ll have to read the above review here on the C3 blog and comment below with the words “I WANT ONE” by 11:59:59PM PDT this Thursday 8/6/2015.
Want additional entries? It’s simple! Gain an additional entry when you “Like” Caution: Caveman Cooking on Facebook, and another each when you follow us on Twitter and Instagram. You’ll also gain another entry when you “Like” Broil King on Facebook, and another each when you follow them on Twitter and Instagram. Plus, one more entry by “Sharing” our Facebook link to this week’s review of the Broil King Q-Lite™. Of course, if you already like or follow us on those sites you will automatically receive those entries … just let us know your names on those sites in your comment below. That’s 8 total entries up for grabs to give you a a better shot of winning. Be sure to read the contest rules.
Good luck!
THIS CONTEST IS NOW CLOSED! See who won.

©2015 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

REVIEW: Broil King Baron 440 Grill

When my Char-Broil Commercial Series stainless steel grill imploded (literally) after just three years of service (yes, I kept it covered), I decided it was time to step up to a better outdoor cooking station. Yet, at the same time, I wasn’t willing to pony up for the 4-figure price tag of the Webers and other premium grills. My other prerequisites were that it had 4 burners and a side burner.

As usual, I did some hardcore research, both, online and in person and found that the old adage, “They don’t make ’em like they used to” really held true. Especially, in the low to mid price range. The hoods were light and flimsy, the burners made of cheap Chinese aluminum, and the casting of the fire boxes was shoddy, at best. No wonder most grills don’t make it through more than a few seasons of use anymore.

Then, I stumbled upon the Broil King line while walking through my local Lowe’s store. After feeling the made in the USA and Canada quality, and later discovering that Broil King was made by the same company that has been the sole Weber distributer north of the border since 1986 and producer of the renowned Broil-Mate line since 1989, I decided to take the plunge on their Broil King Baron 440. In fact, my first thought was that it looked like a Weber on steroids … more on that shortly.

Being a hands-on type of Neanderthal, I opted to save the $50 offer for store assembly and put it together myself. I unpacked the box and followed the easy directions. Although, the instructions stated it was a two-person job, I found it to be quite easy flying solo – EXCEPT when mounting the cast iron firebox onto the cart frame! That really needs a second person to do it properly, safely, and without damaging your new grill. Total assembly time was 2 hours. Though, an added pair of Cavehands for the entire process would have reduced that a bit.

By putting it together, I really got to appreciate some of the features and appointments of this bad boy. The recessed 10,000 BTU side-burner, which closes flush with the shelf giving you added workspace when not in use, comes near flush when open allowing for the use of bigger pots and pans than other grills can fit. The thermometer, which in my tests was very accurate, is large and ergonomically embedded into the Broil King logo. The locking casters also come with adjustable leveling feet, which is great for uneven surfaces under the grill. All the components of the Baron 440 fit and sit well, coming together flush, to give it a rock solid appearance and feel.

The hood has that Weber-like high profile giving you extra headroom for things like Beer Can Chicken and Standing Rib Roasts. Both, the burner shelf and the side shelf fold down making storage and transportation a breeze. The knobs are large and smooth for ease of operation, and the handles are all over-sized and strong for years of trouble free service. With the 40,000 BTU stainless steel Dual-Tube burner system, Stainless steel Flav-R-Wave cooking system (which reduces flare-ups very well), and Sure-Lite electronic ignition system (which can light any or all of the four burners), I feel like the innards of this grill won’t implode any time soon. Plus, with the stunning mix of black porcelain enamel on the hood; black powder coat on the doors; and stainless steel on the shelves, front panel, and hood/shelf bolts; the Baron 440 is pretty easy on the eyes.

I know what you’re saying, “Cave, it sounds great. But, how does that baby cook?!?!?”. In a word, amazing! After seasoning the heavy duty cast iron grates as suggested, I threw on some Poppa Mike’s Legendary Gnarly Burgers for the first go. I figured, if I was going to mess anything up, it might as well be on a burger instead of a steak. Though, the grill performed flawlessly – firing right up, heating up quickly, and squelching any of the flare ups you can often get with ground meat. By the way, the burgers came out perfectly, as did the caramelized onions I did on the side burner. The next time out, I went for a dish that called for a little more finesse from the Baron 440 … some Cedar Plank Teriockeye Salmon. Again, the grill worked phenomenally well, cooking the fish to moist juicy excellence, and the rice pilaf on the side burner was done just right. When it was time for a Steak ala Cave and baked potato dinner, the Broil King heated up to 650° in short order, seared the sirloins flawlessly, and baked the spuds to perfection on the porcelain coated warming rack. I’ve since done everything from Tri-Tip to BBQ Chicken and Ribs (all done with indirect heat, and a cast iron smoker box I added), and Kabobs to Galbi (requiring consistent, even heat across the cooking surface), and I can honestly say that this grill does it all and makes outdoor cooking a true pleasure.

Available in both Natural Gas and LP versions. With 664 square inches of cooking area (444 sq. in. primary area) you have plenty of room to cook for friends and/or extended family. Or, if you have a more intimate meal planned, you can light just one or two of the burners and get your groove on. Throw in the Lifetime Warranty on the cast aluminium components, 5 Year Warranty on the burner system, and 2 Year Warranty on all remaining parts and paint, you have a grilling machine you’ll be able to depend on for years to come. I highly recommend the Broil King Baron 440 Grill.

MSRP – $599, seen online as low as $449

Cave Club Rating: 5 Clubs

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This review originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

T-Minus 5 (Time To Thaw The Turkey)

If your Thanksgiving turkey is chillin’ in the freezer, you are going to need to make some plans in the next several days to start defrosting it. The method you choose, and the size of your bird, will determine when you need to commence the thawing process in order to guarantee you won’t be left with a turkey-bowling ball on the big day.

When defrosting your bird, it is critical to follow strict guidelines so as to not poison yourself and your guests with some bacteria borne illness. Personally, I don’t like the microwave method because the turkey usually starts to cook in the process. So, I try to follow one of two thawing procedures, the Refrigerator Method (the slow, and best way) or the Cold Water Method (the quick way). Whichever way you choose to do it, DO NOT just let it defrost on your countertop … you’ll be inviting food-borne illnesses to your Holiday meal.

Refrigerator Method (Recommended)

For this procedure it is important to really plan ahead. You need to allow about 24 hours for every 5 pounds in a fridge set to 40 °F. Here are the approximate times to thaw a whole Turkey:

8 to 12 pounds -> 1 to 2 days
12 to 16 pounds -> 2 to 3 days
16 to 20 pounds -> 3 to 4 days
20 to 24 pounds -> 4 to 5 days

Cold Water Method (Acceptable)

Make sure the turkey is in leak-proof packaging … they absorb water like a sponge. Cover the turkey completely in cold water. Be sure to change the water every so often and allow about 30 minutes per pound when thawing a turkey this way.

8 to 12 pounds -> 4 to 6 hours
12 to 16 pounds -> 6 to 8 hours
16 to 20 pounds -> 8 to 10 hours
20 to 24 pounds -> 10 to 12 hours

Either brine or cook your turkey immediately upon completing one of the above defrosting methods. By following these simple steps your bird should be safe to eat and, next year, your guests won’t be making up strange excuses as to why they can’t join you for Thanksgiving. 😉

©2012 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

REVIEW: Man Pans Stir Fry Wok & Steamer Set

Recently, the folks at Man Pans asked me if I would be willing to do a review of one of their pans here on C3. I did some research into their product line and was impressed by what they purported to offer. Turns out that Man Pans is actually the recently formed consumer division of Lloyd Industries who have been providing professional lines of cookware to chefs and restaurants since the mid 1980’s. In fact, if you’ve ever had a restaurant pizza baked in a pan, it was probably a Lloyd pan. I also discovered that all of Man Pans products are made in the USA using eco-friendly manufacturing techniques. None of their pans contain PTFE’s, PFOA’s or Fluoropolymer coatings. Obviously, I readily agreed … besides, I am always ready to play with a new toy!
They offered to send me the pan of my choosing, and that was all the invitation I needed to start scouring their product line for the perfect pan to do a review on. However, being that I was already in the market for both a new wok and a new steamer, I figured the 12″ Stir Fry Wok and Steamer Set was the logical choice – two birds with one stone, if you will.
I was a little hesitant to ask for one of their highest priced items, but they didn’t bat an eye. A few days after informing them of my choice, a package was left on the front porch containing everything you see here. Yep, they even threw in the makings for some St. Marie’s Wild Chicken Soup! Apparently, they send out some free gifts with most of their orders. I couldn’t wait to get my review going, and you probably can’t now either. So, without further adieu, here is what I found as I ran this puppy through it’s paces:

When I first removed the pan from the box, I was absolutely amazed at how light it felt. Usually, you expect pro-level pans to be a bit on the heavy side, conveying a feeling of sturdiness and toughness. While lighter pans have always seemed to be a sign of inferior quality and design. This was certainly not the case with the Man Pans Stir Fry Wok, as we’ll see. Though, as you can see from the picture, I was easily able to hold onto the pan with two fingers and applying very little pressure. I wouldn’t have dared trying this with my old wok, or even with my smaller Calphalon Stir Fry Pan.

I was also impressed by the rather large profile it exhibited. It was only slightly smaller than the wok it was destined to replace, while easily dwarfing my smaller Calphalon model. Usually, I end up making two versions of every Asian meal I cook – a carnivore rendering for the Cavekids and me, and a veggie-friendly version for the Cavewoman. So, two woks are a must in the Cavehold. It seemed as though the new Man Pans wok would easily be able to handle cooking the larger amounts of food needed to fill three Neanderthal palates.

The entire Man Pans line contains their proprietary Gem-X2 coating. It is a two layer sapphire/quartz-like natural mineral finish that is permanently bonded to the aluminum pan. It will not flake, chip or rub off and is metal utensil safe, and oven safe to 700° F. Man Pans claims that the finish is so tough you can rub a coin on the surface and not only will you not scratch the finish, but the coin will actually get worn down! I decided not to test that claim, though. 😉
While the Gem-X2 coating does offer a stick-resistant finish, it is a good idea to coat any new pan with some Canola, or other vegetable oil. Other than that, no further seasoning is needed on the Man Pans. Interestingly, I also found that I didn’t need to use any more oil in the cooking processes than I would using any of the traditional non-stick cookware.

Of course, the first thing I was going cook in the pan was stir fry. I decided to just do one of my basic recipes, with a Pork loin version in the Man Pans wok, and a Tofu one on the smaller Calphalon. I figured that not only would I make my wife happy, but, I’d also get to run the pans side by side for a comparison of sorts. Both pans heated up quite quickly, though, the Man Pans Stir Fry Wok seemed to get there slightly quicker. Noteworthy, considering that it has much more surface area to heat. I placed my hand into the pan, without touching it, and could feel that the heat was very evenly radiated.
I put the oil into the pan and it deftly got to cooking level. I sauteed the chopped garlic and found that it cooked perfectly, while I struggled to prevent it from burning in the comparison pan. Turns out, that the Man Pans are designed to cook extremely evenly, and use about 40% less heat from the flame to achieve proper heat levels than most other pans. Making them very “green” in the cooking process as well as in the way they are manufactured.
Another nice feature on the Man Pans are the handles. Their unique CoolGrip handle design minimizes the amount of heat that can be conducted from the hot pan. So, while I always need some sort of mitt or potholder with my Calphalon, I was glove free and felt absolutely no heat as long as I kept my meat-hooks behind the “Hot” marker, even when using the high flame necessary for proper stir frying.

I put the pork loin into the pan to start the browning process. It quickly began to sear and it wasn’t long before I was ready to turn the meat. I was going to reach for the spatula, but the steep sides of the Man Pans Stir Fry Wok invited me to go for a flip of the meat instead. I wasn’t sure if the meat would release easily enough to complete such a move, though my fears were quickly assuaged. As you can see, all of the pork chunks readily released for a very easy flip … I just could have done a better job of completing the move! 😳

I added the veggies to the stir fry, and wanted to give the food another flip. Again, it all released immediately and effortlessly. As you can see in the background, the spatula just sat there … I didn’t need to use it once while cooking in the Man Pans Wok. FYI, I don’t even attempt to try that move with the Calphalon, it’s sides are too slanted making it very easy to lose some of the contents when attempting the flip.

The stir fry came out perfectly. The meat was cooked to perfection, the veggies remained crispy and firm, and the sauce I added slightly caramelized the stir fry’s ingredients perfectly. Over the course of my weeklong examination I ended up making two more dishes calling for a wok: another basic stir fry and a batch of my Chicken Panang (Thai Red Curry in Coconut Milk). Both, ended up being cooked to perfection, as well. However, I wanted to also give the steamer a go. Unfortunately, it isn’t deep enough to steam larger vegetables, like an Artichoke (my lone negative note on this set). I had to give something else a try and decided to make some Veggie Wonton Soup. Rather than boil my Won Tons in the soup, which tends to tear them apart, I like to steam them first then add them to the soup when it comes time to turn things down to a simmer. By using this set, I was able to steam them while the broth and veggies cooked below. I think it helped add more flavor to the Won Tons. Plus, I didn’t have to use a separate steamer – saving a pan of water, the gas necessary to heat it, and the resources needed to clean it. Making the Man Pans Stir Fry Wok, once again, very eco-friendly.

I must say that cleaning the Man Pans Stir Fry Wok is almost as satisfying as cooking with it. Returning the pan to it’s pristine state is quick and easy with a little dish soap and some warm water. No heavy scrubbing was needed no matter what was cooked in it. Though, if you ever do need to give it a vigorous cleaning, it is recommended that you re-oil the pan before the next time you cook with it.

For years, I have been a Calphalon devotee. But, using the Man Pans Wok side by side with my old faithful has truly opened my eyes. Using a lighter pan certainly made things much easier in the handling department. Using less energy while cooking and achieving the same results is definitely an attractive quality. And, being made here in the USA using very environmentally friendly processes makes the Man Pans an exciting prospect. But, the bottom line is how they cook the food you are preparing … and on this level the Man Pans ran at least on par, if not better, than my trusty old Calphalon. My only complaint is with the depth of the steamer insert. Though, when you combine all of the pluses apparent in the Man Pans product, I feel as though I have found a new standard by which I will be judging cookware from here on out. The only other downside I see is that I now want to try out all of their other offerings! 😉

MSRP – $135, seen on sale for $100

Cave Club Rating: 5 Clubs

Cave Club Scale
5 Clubs = The Missing Link
4 Clubs = Rock Solid
3 Clubs = Better Than Sharp Stick
2 Clubs = Not Fully Evolved
1 Club = Should Be Extinct

The folks at Man Pans were also kind enough to offer all the readers of this review a generous 20% discount on any purchase made before 12/20/2010. Just enter Coupon Code “2010F&F” on the checkout page of your order and the discount will be applied. You may use that code as often as you like before it expires.
As you know, we only give away products that we believe in and use here on C3. Since I clearly have become a fan of Man Pans, I approached them about the possibility of doing a giveaway here on the blog. Their response was, to say the least, overwhelming! Don’t miss your chance to win some of Man Pans’ finest, as we launch the biggest and best giveaway we have ever undertaken … the Want Pans? Giveaway.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Thawing Your Turkey

If your Thanksgiving turkey is frozen, you are going to need to make some plans in the next several days to start defrosting it. The method you choose, and the size of your bird, will determine when you need to commence the thawing process in order to guarantee you won’t be left with a giant odd-shaped curling stone on the big day.
When defrosting a turkey it is critical to follow strict guidelines so as to not poison yourself and your guests with some bacteria borne illness. Personally, I don’t like the microwave method because the bird usually starts to cook in the process. So, I try to follow one of two thawing procedures, the Refrigerator Method (the slow, and best way) or the Cold Water Method (the quick way).

Refrigerator Method (Recommended)

For this procedure it is important to really plan ahead. You need to allow about 24 hours for every 5 pounds in a fridge set to 40 °F. Here are the approximate times to thaw a whole Turkey:

8 to 12 pounds -> 1 to 2 days
12 to 16 pounds -> 2 to 3 days
16 to 20 pounds -> 3 to 4 days
20 to 24 pounds -> 4 to 5 days

Cold Water Method (Acceptable)

Make sure the turkey is in leak-proof packaging … they absorb water like crazy. Cover the turkey completely in cold water. Be sure to change the water every so often and allow about 30 minutes per pound when thawing a turkey this way.

8 to 12 pounds -> 4 to 6 hours
12 to 16 pounds -> 6 to 8 hours
16 to 20 pounds -> 8 to 10 hours
20 to 24 pounds -> 10 to 12 hours

Either brine or cook your turkey immediately upon completing one of the above defrosting methods. By following these simple steps your bird should be safe to eat and, next year, your guests won’t be making up strange excuses as to why they can’t join you for Thanksgiving. 😉

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Peeling A Multi-Layered Potato

As you know, a potato is no onion. That is to say, a tater only has two layers: the skin and the starch. This post, contrarily, will have several layers. Yet, it will still pay homage to the layer-declined tuber.
First, however, a quick update on dad. The good news is that he continues to, once again, be able to swallow small amounts of water and pureed food. Hence, the end is no longer as imminent as we believed it to be just a week ago. Of course, the insidious disease that has put him in his near vegetative state remains cureless and will eventually regain it’s dominion over his ability to sustain himself. I thank each of you that has offered support and sympathy in this difficult time … I can’t begin to describe the comfort and succor it has given to my family and me.
Secondly, a quick update on the new cave. We have just three more days to complete all the work we need to get done before moving day. Yes, the pressure is on. Yes, I am having great doubt that I can meet that deadline for all my projects and packing. Yes, I am freaking out! 😮 To add to my feelings of dread, the weather report is calling for a huge storm this Saturday … moving day. Can we buy a break?!? The good news: the Cavewoman loved the light fixtures I picked up for the bathrooms. One thing (actually five things) I won’t have to return!
Thirdly, did anyone else notice that yesterday was “Countdown Day”? (3/2/10)
And, lastly, I have been feeling very guilty about not being able to post anything here food related in the past week or so. Getting ready for our northward migration has not only limited my writing time, it has pretty much wiped out any chance for me to do some cave-cooking. So, it is with great delight that I get to share with you the awesome tater tip below, sent to me by the Cave-in-laws.
My excitement exists on several levels (ie. layers). Obviously, I finally get a long overdue culinary concept published on this cyber-rag, and it really is a great tip. But, perhaps the most arousing part is that it is delivered by Dawn Wells who played Mary Ann on the infamous sitcom “Gilligan’s Island”. Growing up, nearly every heterosexual male I encountered had a thing for Ginger – the voluptuous actress stranded on the uncharted, yet often visited, island along with six other castaways. My “thing”, however, was always for the unassuming, Daisy-duke clad, Kansas farm girl played by Ms. Wells to whom time has been extremely kind (ie. she is still hot! ;)). So, it was with incredible glee that I watched the following and made plans to try the next time a potato needs peeling:

On a side note, I find it amazing that GI has received such legendary status considering that it only lasted three seasons on network TV. Though, back then, a season consisted of 30+ episodes, as opposed to today where as few as 6 shows may constitute a season. With 98 different episodes to choose from, syndication was what made this show such an enduring hit that will actually spawn a major motion picture to be released later this year. IMHO, the incredible post-cancellation success of shows like GI and Star Trek are proof that many, if not most, television executives have no idea what the heck they are doing. But, that is fodder for a whole other subject on a different forum.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.