The Grilling Store

com. Appreciate 30 here in Durham, North Carolina at the Grill & Store. Home of the Grill & Store TV where we bring you all your heart and patio needs. We just want to expand our knowledge to This week we're just going to do a quick overview. My name is Chris Davis, third generation here at the Grill & Store. We're founded in 1987 and we have a lot of fun here. The Wilmington Grill tonight is going to be our featured product and we do a lot with Wilmington Grill. We have a fun selling the Wilmington Grill because it is a very durable grill. It's a very well known grill in North Carolina. It's very much different. It's a good combination of words. It's completely different than anything out there on the market, especially when you relate to the box store grills and what you get at some of the big, larger box stores. Just to give you a quick overview of what the Wilmington Grill is. If you're not familiar with the Wilmington Grill, and this is not going to be a sales piece, we're just going to do a quick overview and I'm going to give you guys some recipes and some fun stuff that you can actually do and cook Obviously, you're not going to be able to cook just But I will give you some tips and pointers on how to use your grill to effectively get the same type of flavor and enhanced flavor from the cooking similar to the Wilmington. Wilmington Grill, quick overview, made out of 304 stainless steel, the complete grill stainless steel has a cast stainless burner in it. The difference in the cast stainless versus your tubular stainless burners or some of your aftermarket burners on the market, cast stainless is actually a poured cast. So it's a very dense and very heavy duty burner that is in the Wilmington Grill. The classic and the deluxe model come with two burners. This is actually the deluxe that we have here on display. The deluxe model comes with a front Mormon rise front shelf cup holder and a front panel that you can't see down below. You get two side shelves. You got even the stainless steel bucket. The thing that differentiates the Wilmington Grill, I'm going to make this quick guys, from some of the other grills on the market, it has an actual drip pan. So it's reinforced on the bottom side. It's a stainless steel 304 stainless steel drip pan and the drip pan actually takes all the heat and disperses it under the cook grid. So you've got even heat distribution all the way around the surface of the grill. It's a really even heating grill and you have a lot of flame height adjustment as far as your variation in temperature. The Wilmington Grill also has a drip tube. It's al That pan is actually angled. So when your juices are dripping off of your meat and rolling down that pan, it's actually vaporizing back up into your meat and that's where you get your enhanced flavor which makes the Wilmington Grill what it is because it is taking the juices and it's just vaporizing it back up into your meat. It's just a phenomenal flavor that you get when you use a drip pan style grill such as the Wilmington. The two burner grill, you're going to get it at high temperature range about 550, 575. The actual thermometer goes to 550 but you can max out a little bit more than that depending on what area of the region you're in. So all that said, it's a very durable grill, easy ignition, very heavy duty thermometer. I mean the grill is just a very commercial grade style grill. You say why Wilmington Grill? Well, I've got a grill but why should I choose a Wilmington Grill? Well it's going to be the last grill you ever buy because of the durability of the grill. It also is, like I said, it's a very even heat distribution grill so you can cook a n You can cook anything from steaks on high or you can slow cook a set of ribs. You can indirect, I mean it's a complete indirect cooking grill so it's a very versatile grill of meats that you can cook with it. Going over a few things that you can get with the Wilmington, just looking over my brochure here, the half griddle, half cook grid has been one of the most popular options that we have hands down. The half griddle, half cook grid is a flat top quarter inch plate stainless steel griddle that goes on half of the cook grid. It takes place of half the cook grid and then you've got another half that's cooking surface of the standard cook grid. This allows you to do bacon and eggs, fajitas, black and mahi, black and steak, onions and peppers. It just opens the door up for so many other things. You can do pancakes on the griddle. Anything that you can do on a flat top griddle or in the house on a griddle, you can definitely do right here on your outdoor grill which makes it nice, all one scene for cooking. You don't have to have stuff spread out from the kitchen all the way outside. Thanks for easy cleanup as well. You also have a side burner option. You can add on to the Wilmington grill and they make a smoker kit as you heard in the last video or two. We talked about some smoking options and how you can use smoking chips and smoking chucks. This is a bag here for example of the smoking chucks. They're big chucks. Smoke wood, you can go with mesquite, kit grid, Jack Daniels barrel whiskey and to do so with the Wilmington grill, I make a smoker kit or I've seen people even put their smoker box. If they've got a smaller type smoker box right on top of the burner on the Wilmington grill if they don't have a large smoker kit. There's a n Another really cool feature behind the Wilmington grill is you can kill this pan full of water when you've got the ball valve shut off at the bottom. You fill that full of water and you can steam the oysters. I don't know anybody that would want to steam an oyster because they're so nasty. But You can steam oysters, you can steam vegetables, you can steam all kinds of good stuff. It makes for a really fun grill to cook with and steam with and it just, To give you a quick little recipe, I told The main recipe I want This is the way me and my family have done the turkey on the Wilmington. It turns out really nice. It's an easy way to do it. It doesn't require a whole lot of effort. So you have a 12 or 15 pound turkey you can take and rub down the outside with your choice of rub. Obviously we choose the Chris Davis racing rub, but Just rub it down. Just rub the turkey all the way down. Take an injector. You can use a stainless steel injector or plastic injector and inject the turkey in several spots. What we typically recommend when you inject the turkey so you don't have a pile of holes all the way around it, when you inject it in the spot, turn the needle back and out just to air it out all the way and then inject it again, inject it three different times in that same hole. So you get the maxim So once you inject it, you can also fill the pan full of apple cider or apple juice and when you fill that pan, you're going to then light the burner. Don't fill the pan after you light the burner. It will cause the pan to warp. And if you're doing this in a grill that is not a Wilmington grill, you can take one of the al Fill the same pan with any type of fluid So all your juices are dripping down and you're getting that steam coming over the turkey. Once you do that, you're going to cook that turkey. This is a 12-15 pound turkey for about five and a half to six hours total cooking time and the temperature range you're going to be looking at anywhere from 275 to 300. So that makes for about five and a half to six hours of cooking time. Once you finish, wrap the turkey with al It's an awesome flavor, really good recipe to try out, very easy and it's fun. So that's a quick little recipe, another recipe we have fun doing a lot at my house is Italian zesty Italian dressing boneless chicken breasts. Basically, you just soak them down for about an hour, hour and a half in the zesty Italian dressing boneless chicken breasts. You can throw them right here, you don't have to leave the ball about shut, you can leave it open, let all your grease drain out. But when that Italian dressing runs off into the pan of the Wellington Grill, as it's running down, as I told you before, it's vaporizing back up into the meat. So from there, it just gives it a phenomenal flavor that nothing else can describe. I mean, you just got to taste it. It's awesome on chicken breasts. And even if you don't So it tastes good and it's really easy to do. So if So follow us on Periscope. My name is Chris Davis and com. We will be here every Tuesday night, 6. 30. Normally Mike is with me, but he had to run some errands and take care of some other business. So he will plan on being back next Tuesday at 6. 30. If you have any topics that you would We'd love to involve I mean, we want to grow up and blow up. We want to blow this thing up and have a lot of fun doing it. So I appreciate com.