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Robert H Peterson
Добавлен 12 сен 2012
Robert H. Peterson manufactures some of the highest quality grills and fire designs. Fire Magic, RealFyre, American Outdoor Grill, and American Fire Designs are guaranteed to bring an elegant look to your home, while also providing an efficient way of grilling, decorating, and bringing people together. Check out our videos to help you make decisions on what products will fit your home the best.
Electric Grill Showroom Adapter Kit
Use this kit to adapt your showroom model to 110V/120V power.
Просмотров: 51
Видео
FM NEW ELECTRIC GRILL
Просмотров 3,4 тыс.11 месяцев назад
The future of grilling is here. Fire Magic has developed the latest in electric grilling. No need for gas, and no more emissions.
FM NEW ECHELON GRILL
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The latest Echelon development from Fire Magic.
Fire Magic Lone Star Kalbi
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Steven Raichlen combines North American and Korean styles to ribs.
Fire Magic Planet Barbecue Banana Split
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Steven Raichlen gets his desert on a Fire Magic grill.
Get Ready for the Holidays with Real Fyre Gas Logs
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Chip Wade shares his tips for preparing your fireplace for the holidays.
Fire Magic Commercial
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Trusted by true grilling enthusiasts for more than 80 years. Superior performance, versatility and durability. Manufactured in the USA.
Fire Magic Grilled Corn
Просмотров 4162 года назад
Watch as chef Anna Rossi and Steven Raichlen grill corn on a Fire Magic Grill.
Fire Magic Smoked Clams and Oysters
Просмотров 2,4 тыс.2 года назад
Fire Magic Smoked Clams and Oysters
Anna Rossi talks about her Fire Magic Outdoor Kitchen
Просмотров 7593 года назад
Anna Rossi talks about her Fire Magic Outdoor Kitchen
The Goods Elevating Outdoor Entertaining
Просмотров 3123 года назад
The Goods Elevating Outdoor Entertaining
Project Fire 303 Fire Magic Korean Short Ribs
Просмотров 2,7 тыс.3 года назад
Project Fire 303 Fire Magic Korean Short Ribs
Real Fyre 36 Inch Charred Mountain Birch (CHMJ)
Просмотров 1,3 тыс.3 года назад
Real Fyre 36 Inch Charred Mountain Birch (CHMJ)
Do you sell the grate liter tool?
We used to poach the chicken to 165°, then marinate overnight before grilling. Then it only needs to get to 150° which is much quicker because it's been precooked.
Nice emphasis on food safety.
If you are on keto you can use black soybeans instead of Catalina beans
If you are on keto you can use black soybeans instead of Catalina beans
Nice video
Why not show a burning log set with and without the kit and have them side by side so customers see what improvement they are actually paying for?
Excellent video! I have heard about this chicken for a while now, and it looks fantastic. I'll have to try this one of these upcoming "football" weekends.
The sauce looks great. Let it sit in there for a day and see how delicious it is!
Tortilla isn’t a copy - it was created by Native Indians from Corn. Every culture, even Asian cultures, have a flat breast/tortilla. Flour tortillas, another story, most Mexicans in MX shed a tear if they see a flour tortilla
How do you light this? Burn wood chips only or a charcoal and wood
Can you Please give me the size of the pit rod and rotisserie motor. Thanks
Most over priced grills in the world.
Best if you use leg and thigh quarters and baste and turn every 5 minutes for 45 mins-to an hour. I used to just dunk the pieces into the marinade every time we turned it. After 20mins we would keep 1/3 the marinade at the grill and my mother would boil the other 2/3's to pasteurize it.We would then only use the boiled marinade for the last 10mins of cooking and dunk one last time before plating.
I like your style and methods, however I like it better in the marinade for a few hours or overnight 😉 well done brother 👍
📌BRO, SHAWARMA IS ORIGINALLY FROM LEBANON, AND TACO AL PASTOR IS A COPY-PASTE OF SHAWARMA, AND TORTILLA IS ORIGINALLY LEBANESE BREAD TOO. It's like saying Pizza is from Mexico just because of putting other toppings and changing its name?, 📌......come on man don't try to steal Lebanon food ❗tacos al pastor doesn't exist!!
That’s who brought it to Mexico. New generations adapted to the new part of their history - being Mexican themselves now. It’s fusion. Wonderful thing that happened due to blending cuisine/cultures. Al pastor is Mexican in flavor but with Lebanese cuts method of cooking
Inspirational. Great video.
Enjoy your videos. Just subscribed!
this really is a louvre long rectangle fire pit
how long u need smoked?
Worst pizza ever, lose the kornie glasses, the boufount hair and the weird bracelets
Production quality of this video is fantastic.
Que tipo de gas ocupan ?
Thick paste? Thinly sliced onions? I hope Steven Raichland never needs to describe a criminal to a police sketch artist.
Paul, would a kitchen like this work for you? We might have to cut down the oak tree and dig up the old propane tank to make room for it. The Helen Brown fund could probably come up with $100K to pay for this.
What does the snowflake icon ❄️ on the remote?
I have a Fire Magic Aurora A540 and am looking at the Wind Deflector part 23732-18 and can't find any pictures on how it attaches and was wondering can you still lift the lid while it's attached (i.e. can you cook while it's attached)?
We are vegan and don't eat agritortured animals.
Well good for you what do you want a medal?
@@taylorsmith9629 poofter vegans...like they say how do you know someone's a vegan? It's the first thing they'll tell you. They're edgelords with their soy lattes and tempeh enemas.
You read the title why stop in and comment ? 🤦🏻♂️
Seriously? You don't show how to connect the receiver to the burner electrical. Thanks, idiots.
And close the hood
Soak the chicken in the sauce overnight. Cook slower, turn and baste ever 5 min, for about 45 min. Then you'll get it right.
Looks delicious! I’ll try it this weekend!!
Steven Raichlen is a BBQ God! I have many of his books which are excellent. I came here as I was looking at Cornell Chicken, which I discovered about 10-12 years ago. Its fantastic. There are a few slight variations on this recipe, both in the ingredients and in the cooking method, but the differences are not that significant. This is a must try for BBQ aficionados.
We love our Fire Magic 790i and double burner side burner. We use our outdoor kitchen almost every day from the spring to the fall here in Northern California. The quality of Fire Magic is second to none!!! Those heavy duty burners are the industry’s pinnacle when it comes to quality and longevity. I always promote Fire Magic to all of my friends who are doing outdoor kitchens. 3 of them have gone with Fire Magic and are 💯 satisfied.
get a better taste by marinating a couple hours or more in that marinade mixture, forget the dipping sauce, or use it instead of marinade to wash down the bird every few minutes on the grill. The drips and flare ups, are also important to give it that "taste" everyone loves this recipe for.
This guy looks exactly like my former nephrologist dr.richter he even has the same asshole personality
You didn't marinate the chicken. Therefore you get a result nothing like the original. Really disappointing considering how much you study BBQ
Nice!
What temp? How long? Good video but not educational to the masses.
Thanks. I learned so much. Now I don't have to go to cottage to get my deecree.
Great video and basket. I think you just sold my on fire majic, especially because you can add a charcoal tray and the window will be quite usefull for rotisserie cooking.
Dude is like a white Rick Bayless.
Yeah. You should’ve cut the steak after cooking to show result. Doesn’t look like a real cook session done here.
You almost got it right ! The chicken is split and marinated . No dipping sauce . Born in Syracuse , been eating in my entire life . I've cooked thousands of chickens halves for my church . The recipe is right , the cooking is wrong . Thank you for sharing this regional delicacy with the world ! Best served with ear corn and salt potatoes .
I live in California now. I sure miss the taste of home. I buy Salamida Spiedie and State Chicken marinade for my chickens.
@@theviewer102 I just used the salamida State Fair. Marinated for 24 hrs, then grilled. After cooking smothered in the sauce he showed. It was great.
The way the chicken is cut doesn't matter as much as long as you keep basting and turning , basting and turning . Bring on the salt potatoes and grandma browns.
Being from the Syracuse NY area, this chicken is a local favorite and often found at the NY State fair and all over NY backyard BBQs...Its outstanding !
manual light help think I am missing parts the pressure regulator and the "turn on"- the manual valve ? want to light burner with a match looked at this video went to lighting section could not see pressure regulator or how to ligh with a match? the video is only for remote models? Left gas "in" In the video the gas supply pipe "in" is from right side (as you face fireplace) - burner shipped has gas in from left side ??
Ahhh~~~ thats such a nice grill ♡o♡
Check it out
Is it just me or does the graphics look like a game? 👀 🐱
Ummmm, gimme now! I want