KB Flanigan
New member
I cook with a volunteer group 3 or 4 times a year at our local Ronald McDonald House. Previously we've had a pair of Gran Cafe 6-burner gassers that were a beast to maintain. Now thanks to someone / somewhere our RMH has a pair of S-620's
I'm the 'grillmeister' for our group and yesterday we did:
<UL TYPE=SQUARE>
<LI>24 chicken thighs
<LI>36 chicken legs
<LI>6# Johnsonville brats
<LI>3# Ball Park Franks
<LI>9# Salmon fillets
<LI>24 Shrimp Skewers
[/list]
The cook went smoothly considering this was my first time on these grills. Interestingly, one grill has red center coloring on the knobs and the other does not. Also, the one with the red knob coloring cooks significantly hotter than the other one. (maybe a different orifice or something). We started with the chicken as that could hold in a warming oven the longest and finished with the salmon and shrimp skewers... all in <2 hr. I had a new 'assistant', Jordan, who shuttled food in and out of the kitchen where the rest of the crew fixed fresh beets, asparagus, roasted potatos, salads, etc.
Our crew consistantly gets high marks from the guests of RMH for our variety and culinary skill. No spaghetti or frozen hmbgr patties from us
We cook again in another month. I'll try to remember my camera and show you our setup. It's really an amazing site to see the smiles on all these families who are going through hell with various potentially terminal illnesses when we bring something fresh and tasty to the table.
I'm the 'grillmeister' for our group and yesterday we did:
<UL TYPE=SQUARE>
<LI>24 chicken thighs
<LI>36 chicken legs
<LI>6# Johnsonville brats
<LI>3# Ball Park Franks
<LI>9# Salmon fillets
<LI>24 Shrimp Skewers
[/list]
The cook went smoothly considering this was my first time on these grills. Interestingly, one grill has red center coloring on the knobs and the other does not. Also, the one with the red knob coloring cooks significantly hotter than the other one. (maybe a different orifice or something). We started with the chicken as that could hold in a warming oven the longest and finished with the salmon and shrimp skewers... all in <2 hr. I had a new 'assistant', Jordan, who shuttled food in and out of the kitchen where the rest of the crew fixed fresh beets, asparagus, roasted potatos, salads, etc.
Our crew consistantly gets high marks from the guests of RMH for our variety and culinary skill. No spaghetti or frozen hmbgr patties from us
We cook again in another month. I'll try to remember my camera and show you our setup. It's really an amazing site to see the smiles on all these families who are going through hell with various potentially terminal illnesses when we bring something fresh and tasty to the table.
