It was late summer and the team at Crown Verity was focused on getting its TG-1 ready and polished for one of our many wonderful clients.
This client in particular travels to numerous large events across the USA and wanted a grill that could handle all he could throw at it.
The Crown Verity TG-1 was that grill for General Motors. The large cooking area covers six independently operated burners. It allows the option of setting up a roteisserie and is capable of cooking up to 367 burgers or 280 New York rib steaks per hour. That’s Super Bowl power!
With ample storage on board for food and drinks the system can be loaded up ready for action, exactly what our client was looking for. The TG-1 towable grill is adjustable and can move from tailgate position to a level cooking surface in minutes and doesn’t require an additional trailer to haul the grill. Complete with tires, a tow hitch, and tail lights the only thing left was to bring it to the Super Bowl!
Add a little competition to your Super Bowl Weekend with this recipe:
Slow Smoked Beef Ribs:
1 rack beef ribs 1 Tbsp olive oil 1/4 C beef broth Handful cherry wood chips Heavy tinfoil
1/8 C Steak Spice 1 Tbsp Spanish paprika 1 tsp Chili Powder 1/2 tsp granulated garlic
Brush sauce on beef ribs during the last five minutes of cooking 1/2 C Forty Creek Whisky 1/2 C cider vinegar 1/2 C ketchup 1/2 C dark brown sugar 1/4 C diced onion 1 Tbsp Worcestershire sauce 1 Tbsp hot sauce
Combine sauce ingredients in a saucepan Bring to a boil and simmer about 30 minutes until slightly thickened. Strain finished sauce
Note: This a base sauce, try adding your own flavour signature. Preheat barbecue to 250 degrees. Trim all fat and membrane from beef ribs. Rub olive oil on ribs. Sprinkle beef rub on ribs. Put wood chips in foil and place on heated side of BBQ. Place ribs on grill and cook over indirect heat at 250 degrees for about 3-4 hours. When ribs are floppy, wrap ribs meat side down in 2 layers of tinfoil with beef broth. Place foil package back on grill for 1 hour Unwrap ribs, slather with finishing sauce and caramelize over direct heat for 5 minutes.