DCS GRILLS FOR SUMMER GRILLING
DCS Outdoor Grills are a historic Southern California brand. Famous here and still buiilt here, they’re now available across the nation as part of Fisher-Paykel an international appliance manufacturer. Here’s a fully featured 48″ Gas grill with side burner shown with optional cart. Whether you need a cart or plan to build it in, the full line of DCS grills is available at KAR.
Click below to go directly to our webpage featuring the full collection of DCS Grills or Click on the Model # to go directly to this model:
DCS GRILLS AT UAKC
BGC48-BQR-N 48″ Grill with Side Burner and Optional Cart
BURNERS
3 @ 25000 BTU Integrated side burners
2 @ 17000 BTU
PERFORMANCE
- 9V battery ignition
- Available in built-in or on cart applications
- Available in natural gas or LPGCeramic radiant technology
- Designer metal control knobsDouble sided stainless steel grilling grates (36″ & 48″ models only)
- 304 grade SS
- Grease management system™Heavy duty rotisserie motor
- 120v 60 Hz Integrated rotisserie burner
- 14000 BTU Natural gas
- Removable Stainless Steel warming rackSmart Beam™ grill light
- Stainless steel drip tray
Grilled Corn with Mango-Habanero Butter
Perfected in Food & Wine Kitchens
CONTRIBUTED BY BOBBY FLAY for Food & Wine Magazine
The Fourth of July is just around the corner. How does grilled corn on the cob sound with a recipe from master chef, Bobby Flay? Thanks to Bobby and the folks at Food &Wine Magazine for sharing this great summer grilling idea:
INGREDIENTS
1 mango, peeled and coarsely chopped
1/4 cup mango nectar
1 tablespoon honey
1/2 habanero chile, seeded
1 1/2 sticks unsalted butter, softened
2 tablespoons packed cilantro leaves, chopped
1/2 teaspoon kosher salt
8 ears of corn
DIRECTIONS
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In a small saucepan, combine the chopped mango with the mango nectar, honey and habanero chile. Bring to a simmer and cook over moderate heat, stirring occasionally, until the mango is very soft, about 10 minutes. Transfer to a food processor and puree until smooth. Strain the mango puree into a small bowl and let cool, about 30 minutes.
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Wipe out the food processor. Add the cooled mango puree along with the butter, cilantro leaves and salt and puree until smooth. Scrape the mango butter into a small bowl, cover and refrigerate until chilled, about 30 minutes.
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Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
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Drain the corn but don’t pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter and serve.
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