Experience the thrill of an electric grill
Summer weekends, Labor Day – it’s time to fire up the grill. But before you drag out the charcoal, there’s an easier way to cook out. With an electric grill, you don’t need lighter fluid, you don’t have to wait for coals to heat and you won’t have to dispose of ashes when you’re finished cooking. Spend your time enjoying food and friends or family, instead of working to get the grill ready and cleaning up afterward.
WFEC’s grills and smokers are built like tanks, but you don’t need a tank to operate them, so your food doesn’t wind up with a "gassy" flavor. Meals cooked on an electric grill just taste like good food. And, unlike gas models, electric grills won’t flame up, charring your food or cooking it unevenly.
Easy-to-use, energy efficient and durable, WFEC’s Deluxe Cart electric grill has plenty of practical features . Available with or without rotisserie, its temperature control can be set for heat varying from searing high to warm low. The convenient fold-away side tables add extra space for food and barbeque tools, and the porcelain cooking grid cleans easily for long-term wear. Its specially-designed reflector pan directs heat toward your food and prevents energy loss below the element.
For people on the go or who don’t have the space for a full-sized grill, a Lock and Go portable electric grill is perfect. It’s 45 percent larger than other portable grills, but its light weight and interlocking hood and bowl make it easy to carry. When you want to rough it, lift out the electric coil to convert the Lock and Go grill to a portable charcoal grill.
If you enjoy foods with a smoked flavor, WFEC offers a combination electric grill and water smoker that not only smokes -- it barbeques, roasts and steams, and allows you to cook food on two surface levels simultaneously. As indirect heat evaporates moisture from the water pan, it keeps food moist and tender by continuously basting during cooking. For a little extra "zip," fill the water pan with other liquids, such as soda, beer or wine.
Create a variety of smokehouse flavors by placing chips or chunks of aromatic woods under and near the grill/smoker’s element coils. Among the woods ideal for experimentation are hickory, apple, peach, pecan (or other fruit or nut trees), mesquite, palmetto, or even dried corncobs. For further versatility, lift out the electric element when you want to use charcoal in the grill/smoker, and remove the middle portion of its sectional body to convert it to a Lock and Go portable model.
Here’s an easy electric grill recipe to try at your next cook-out:
Baby Back Barbeque Ribs
2- 18" x 24" sheets of heavy duty aluminum foil
3 pounds baby back pork ribs
1 tablespoon packed brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
1½ teaspoons pepper
½ cup water
1½ cups barbeque sauce
Preheat grill to medium. Center half the ribs in a single layer on each sheet of foil. Combine brown sugar and seasonings; rubs onto ribs, turning to coat evenly. Bring up sides of foil and double fold. Double fold one end to seal. Through open end, add ¼ cup water. Double fold remaining end, leaving room for heat circulation inside packet. Repeat for second packet. Grill 45 to 60 minutes in covered grill. Remove foil; place ribs on grill. Brush ribs with barbeque sauce. Continue grilling for 10 to 15 minutes, brushing with sauce and turning every 5 minutes. Serves 6.
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