The Machine

Why we didn’t get one of these earlier, I don’t know.  It’s been the best investment that we have made in a long time.  I never knew the passion that my husband had for grilling.  It all started with “The Machine”.

The secret came out a few weeks ago.  He showed me all the online research that he has done.   We watched videos on YouTube about them.  He shared technical information and we even went to the store to check them out.   Mike shared his passion with his friends.   They would call Sunday morning to say, “watch Bobby Flay, he’s grilling on it”

“The Machine”

We purchased a Vision Kamado Grill.  It’s what I affectionately call “The Machine”.  It’s a charcoal grill that not only grills your food but is a smoker as well.

We have enjoyed pork, beef, chicken, pizza and vegetables on it so far.  And this Father’s day, I am going to try my hand grilling on the “machine” with pork ribs, if he allows me near the grill.  I am thinking not!

Mike has done ribs already and they were amazing.  We placed the Spice-it-Rub on the ribs and slow roasted them for 6 hours.  The only thing I am going to do differently is to have more ribs.  We didn’t have enough last time.

So why is it the best investment we have made? Sure the taste is wonderful; smoky and the meat is so moist.  But for me, it’s the excitement of seeing Mike loving what he is doing.

Ok, it’s also about the care and preparation of dinner.  Mike is preparing everything that goes on the grill.  I love it! There is no cooking or clean-up in the kitchen. He is doing it all.  The great added bonus, we are hanging outside as a family enjoying the beautiful evenings.

Get more information on “The Machine” 

Do you know why canola oil is the right choice for all your grilling needs?  It’s all about the smoke point and canola oil has got you covered.  If your oil is smokin’ then you’ve got the wrong oil for the job.  You can visit Is your oil smokin’? for a chart that shows you how all the leading cooking oils measure up.

Our family tips to make our Spice-It-Up Ribs:

  • The Spice-It-Up Rub (recipe below) went on the night before.
  • We used applewood chips in “The Machine”.  Be sure to prepare your chips by soaking and draining them.
  • We slow roasted the ribs for 6 hours at 225°F (110°C).  Photo below is at hour 3 of 6.
  • Get messy when you eat.  They were oh, so good!

 

 

 

 

 

 

 

 

 

 

 

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