Viking Culinary Group, based in Ridgeland, Miss., has teamed up with Chef Emeril Lagasse to introduce Emeril Outdoor Grills.
Viking Culinary Group, a subsidiary of Viking Range Corp., distributes the grills. Online retailers that sell the grills are listed at www.emerilgrills.com.
According to a company statement, Lagasse and the founder of Viking Range Corp., Fred Carl, Jr. are longtime friends and share a commitment to innovation.
Lagasse and the Viking Culinary Group worked side by side to rethink every aspect of grilling. "The design of these grills was something I was involved with every step of the way,” says Lagasse. “These babies offer a grilling experience like you've never had before."
Three grills are available:
- The Emeril Charcoal Grill, constructed of porcelain-enameled heavy-gauge steel, features four sturdy legs. The hinged lid lifts and stays open and an integrated numerical thermometer displays approximate grill temperatures from 0 to 600 degrees Fahrenheit. The hinged grate provides easy and neat access to the charcoal, allowing the user to arrange briquettes for optimum heat placement. Other features include 424 square inches of cooking surface, a sturdy storage shelf and a large-capacity, easily removable ash collector.
- The Emeril Gas Grill, built from rugged stainless steel and heavy-duty cast aluminum components, is designed to withstand the elements and provide years of grilling enjoyment. Four powerful burners provide up to 48,000 BTUs of searing heat, evenly distributed over 589 square. inches of cooking surface, dwarfing the competition. Seven stainless steel flavor generator plates catch drippings to create more smoke and smokier flavor, and also channel grease neatly into the removable drip tray for easier cleanup. Extras include condiment and paper towel storage, accessory tool hooks and locking rubber wheels.
- The Emeril Bam! B-Q, fully constructed of heavy duty stainless steel, uses indirect heat from an upper and lower charcoal ring to create a convection current that circulates within the cooking cylinder. This current causes meat to cook quickly and evenly within the cylinder. The unit comes with three cooking grates, which create 398 square inches of cooking surface; a rib hanger, which accommodates six racks of ribs; a poultry stand, which can hold a 24-pound turkey; and a drip pan.
Source: Viking Culinary Group
