Chef's Choice Grills
From the company that invented the original outdoor gas grill, the Chef’s Choice line provides a wide range of features, sizes and options to offer a grill for every family size and budget.
Chef’s Choice grills are built of the finest grade weather-resistant materials … permanent mold cast aluminum housing (not die-cast), which ensures thicker walls for years of endurance, sustains higher temperatures and retains more heat for unmatched cooking performance. Stainless steel and high-temp powder-paint finish provides lasting beauty and durability.
All Chef's Choice Gas Grills are American Made, heavier grade construction. All of their gas grill models have stainless steel fold-down shelves, patented SearMagic® Cooking Grids and Warming Back, electronic ignition lights on individual burners.
Benefits of Infrared Gas Grills
- Fast … heats up in approximately 3 minutes
- Intense heat ... seals in meat juices for better flavor
- Time saver … heats up faster with shorter grilling time
- High intense heat reduces flare-ups by vaporizing juices instantly
High Performance, Rust-Free Anodized Aluminum Cooking Grids
This unique cooking grid heats up faster and cooks all foods at a uniform temperature. Use the wide-ribbed side for grilling steaks, chops, burgers and ribs, branding them with sear lines. Use the flip side, with its smooth surface for grilling delicate foods such as fish, seafood and vegetables.
More Versatile Than Your Kitchen Oven … It’s Easy To Use and Foods Taste Better
- DIRECT - For grilling/searing steaks, chops, burgers, sausages, fish fillets, chicken parts or shish kabobs. Your MHP Gas Grill is designed to cook with the lid closed. Close lid to finish grilling and to retain natural juices and moisture. Use high heat for quick searing and more of a char flavor.
- INDIRECT (USING ONE SIDE OF THE BURNER) - For roasts, ribs, ham, whole chicken, turkey, gam or whole fish. Using the indirect heat method, turn on one side of the burner, then place food on the side that’s not lit.
- INDIRECT (WITH WATER PAN) - Fill an aluminum pan with water or other ingredients, (such as wine, juices, herbs, spices, etc.). Center the pan on briquettes to moderate the temperature and to add moisture and flavor. The cooking juices from the food drop into the water pan. A savory water vapor is created and absorbed into the food.
- PAN ROASTING - To cook large cuts of meat, pot roast, turkey, whole chickens or ham in natural juices or seasoning. Place aluminum roasting pan on top of the cooking grid. For extra flavor, add your favorite vegetables, wine or juices, garlic and onions to the drip pan. Use the liquid to baste or as a gravy.
- SMOKE (ADDITION OF WOOD CHIPS OR CHUNKS) - Ordinary meat, whole fish, poultry and game becomes a taste sensation when smoked. Using the water pan technique and your favorite wood soaked in water for several hours. Place chips in convenient MHP reusable smoke box directly on briquettes alongside the water pan.
- ROTISSERIE (ACCESSORY) - Poultry, lamb, beef, and pork retain their flavor when split-roasted. Meat is rotated over the heat keeping it constantly bathed in its juices, ensuring that all sides become done at one time. A drip can be used to collect the drippings for basting or gravy.
© Chef's Choice Gas Grills
Ready to Replace or Repair Your Gas Grill?
If you are located in Wood County, Lucas County, or in the cities of Bowling Green, Maumee, Perrysburg, or Toledo, contact Kellermeier Plumbing & Heating today for more information.
