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Big
John Grills
& Rotisseries
770
W. College Ave.
Pleasant Gap, PA 16823
800-326-9575
814-359-2755
Fax: 814-359-2621
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shown
is the A4CC 72" 8
burner Gas Grill
with Cast Iron Grate
Upgrade
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All
Big John "A-Series" grills
have one common element, HIGH HEAT! Our grills are designed to
be searing hot, just
like in the best steakhouses. Couple these grills with the optional
cast iron grate upgrade and you will be able to produce steakhouse
quality meals right off your own Big John grill.
Throw away any knowledge you have about cooking on your home grill
and get ready to cook quickly. Traditional backyard barbecues have
12,000 BTU burner tubes and generally top out at 24,000 to 36,000
total BTUs. Each 16" square section on a Big John grill has
40,000 BTUs available. This intense heat will allow you to quickly
sear the outside of your meats and keep the juices inside. The
overall cooking time will be very quick. A typical NY Strip steak
or Filet
Mignon will only take about 5-6 minutes per side for medium-rare.
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Cooking thick cuts of meat may require a little modification
to your cooking technique. Each grill section has two 20,000 BTU
burner tubes underneath. Turning on only one of the tubes will allow
half of the cooking grate to get searing hot while still giving off
enough heat to use the other half for cooking your meat to the desired
doneness. Simply sear the meat on the flame side and then move it
over to the half without flame for final cooking.
Keeping in mind that the "A-Series" grill is a finishing
grill, cooking chicken needs some explaining. Bone-in chicken needs
to be par cooked before grilling. Many chefs par cook the chicken
in a marinade and then simply finish the chicken on the grill for
added flavor and presentation grill markings. Using chicken without
skin is also recommended. This will reduce your flare-ups and the
likelihood of burning your chicken. If you desire to use skin-on
chicken, have a water spray bottle handy to attack any flames and
reduce flare-ups.
Seafood is wonderful when cooked on a Big John Grill, but as with
any grill, certain types of seafood are recommended. Meaty fish in
steak form is recommended so that it will stay together during the
cooking process. (Your other option is to purchase a fish basket
that will allow you to cook delicate fish and keep it in one piece.)
Scallops and shrimp on a skewer make a perfect appetizer or meal
when served hot from the grill.
When cooking skewered meats and vegetables, we recommend using metal
skewers. If you choose to use wood, be sure that they have been soaked
in water for several hours before the cooking time. This will prevent
them from drying out and catching on fire.
If you have particular grilling questions, please feel free to call
one of our grilling experts at 800-326-9575. |
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A
Series Gas Grills
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Specifications |
Country
Club Gas Grills
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Portable
Gas Grills
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| Controls & Burners: |
8 |
6 |
4 |
8 |
6 |
4 |
| Total
BTU's |
160,000 |
120,000 |
80,000 |
160,000 |
120,000 |
80,000 |
| Overall
Dimensions: |
70" x
23" |
54" x
23" |
38" x
23" |
74" x
23" |
58" x
23" |
42" x
23" |
| Height: |
31" |
31" |
31" |
12" |
12" |
12" |
| Cooking
Size: |
65" x
16 1/4" |
49" x
16 1/4" |
32
1/2" x 16 1/4" |
65" x
16 1/4" |
49" x
16 1/4" |
32
1/2" x 16 1/4" |
| Cooking
Area: |
1,056
sq. in. |
792
sq. in. |
528
sq. in. |
1,056
sq. in. |
792
sq. in. |
528
sq in. |
| Shipping
Weight: |
222
lbs. |
176
lbs. |
132
lbs. |
209
lbs. |
159
lbs. |
104
lbs. |
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A-Series
Grills are set-up for liquid propane gas and include a 6' hose
and Low pressure regulator. They are pressure tested at the
factory, ship completely assembled and are ready for use right
out of the box. Natural Gas models are available upon request.
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