Do You Still Have Some Olympic Spirit Left?

Now that the Olympics are behind us, all that competing… have you thought about entering a competitive grilling/barbecue competition? Not just the local fundraising chili cook-off, but the real deal. Where you get to swagger off with bragging rights and maybe a nice big prize. You think you’re pretty good standing at the grill, don’t you? Well, the season is upon us and it’s time to get ready!

You know the (very) old joke about “how do you get to Carnegie Hall?” The answer is “practice, practice, practice”. It’s the same for competition cooking. To get you started off right, we’re going to send you to the website of pitmaster Malcolm Reed. Malcom Reed. He’ll let you know the basics that he says will make your life a little easier. It’s a quick read and you don’t want to skip it.

If you ever watch any of the shows on Food Network, you might wonder how so many people claim to be grill masters and crow about all of the awards they’ve won. It doesn’t seem possible that they all won that many. Without ever having even met each other! When you start to look around for a competition for yourself, your head will practically fly off your body when you see the gazillions of competitions that are out there. From coast to coast.

Take a look at BBQ Festivals for 2018. It’s organized by date and not by location, so you might want to zoom through it to find a time when you’re available. Hopefully you’ll find an event that you can get to at a time that’s good for you. At least enjoy the pictures on the site! National Barbecue News has its events by state and date. Orange Beach, Alabama, hosts the World Food Championships from November 7-11. There’s a prize purse of $300,000 and they seem to have categories for everything.

When you’ve clicked on all these links you might find yourself a little overwhelmed and might decide to start out on a smaller scale. Think local! There’s nothing wrong with that chili cook-off and hey, a win’s a win! Or you and some of your co-workers or neighbors can start your own competition. No one ever complained about eating great burgers or even judging them.

If you’d like a little more friendly help, take a look at these Grill Tips from the American Royal, the world’s biggest barbecue competition. It might even give you some ideas about what to name your team when you’re ready to jump in.

Whatever you cook, and wherever you cook it, don’t forget about the advantage that our top-notch, top-quality grill scraper will afford you. Our scrapers will keep your grill clean and well-maintained. You can get a mini one, or a heavy duty one, or a heavy duty one with a squeegee. Any of them will get the job done right, save you time and money, and take some pressure off your back, legs and feet.

If this is your first time visiting us, we’d like you to know that our products are made right here in the USA. This is something we’re over the moon proud of. We know that it helps to keep Americans working, and there’s no question that we help them keep on grilling. Either in a restaurant, or in a food truck, or right at home. Or at those competitions you’ll be entering. Good luck!

Please follow our Upcoming Products page for more of what we’re up to, and of course come to our website to view all of the products and everything we offer at Redi-Gril.com. If a product doesn’t say Red-Gril it’s not the original!

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What Do You Know About Grilling?

We’ll give you this: you know how to buy the food, fire up your grill, and make something so delicious that your family and friends will be singing your praises. But what you might not know is how grilling began. Care to guess?

To be as precise as we can, grilling began about 500,000 years ago at the time of the domestication of fire, which makes complete sense if you think about it. While our early ancestors might have been raw food junkies out of necessity, fire definitely gave them more options. There is an opinion that the idea of cooking meat came from forest fires that burned animals which made them taste better and easier to chew. Could be. In any case, since men were the main hunters, women would be in charge of cooking. So they’re more than welcome to claim credit as the first grill masters we know of.

As you probably know, although the words are sometimes interchangeable, grilling and barbecue aren’t the same thing. As Tori Avey writes, “the word barbecue likely originated with the Caribbean Taino Indians, who would smoke or dry meat over a frame made of green sticks. Edward Ward recorded one of the earliest English tales of barbecue in his travel account, “The Barbacue Feast: or, the three pigs of Peckham, broil’d under an apple-tree.” The pamphlet was published in London in 1706. In his story, several English colonists had been enjoying a rum-filled evening in Peckham, Jamaica when their bellies began to rumble. They decided to create a rack from sticks with a fire burning beneath. Once the fire had burned the sticks down to coal, long wooden spits were placed across the rack and topped with three whole pigs. Using the resources available to them, the men crafted a foxtail “brush” to baste the meat with a mixture of pepper and Madeira wine. The pigs were cooked for several hours before being removed, portioned, and distributed to onlookers. Cooking food over a fire was nothing new, but the social aspect of barbecue was a new and noteworthy experience for Ward. He described how the events were scheduled to start well before the food was served. Guests gathered around to watch every detail of the cooking process, from the construction of the pit to the removal of the meat from the fire. Cooking became a communal experience.”

Another source gives credit for the barbecue to the Arawak people of the Caribbean. The Arawaks also gave the English language the word cannibal, but we’ll just skip over that one.

If we jump ahead a few centuries, we learn that barbecue pits were built with stones or bricks above ground. In 1897, Ellsworth Zwoyer patented the charcoal briquette. In the 1920s, Henry Ford, in collaboration with Thomas Edison and EB Kingsford, began commercial manufacturing by making the briquettes sawdust and wood scraps from Ford's auto plants.

Brick and fieldstone barbecues became common in parks and backyards, but they weren’t easy to build. Somewhere along the way somebody cut a steel drum in half lengthwise, hinged the two parts together like a clamshell, and attached four legs. The quest to build the perfect backyard barbecue was on. After World War II when people began to move into the suburbs, outdoor grilling became quite the craze and remains so today.

While we applaud the inventions of all of the above, we feel a little sad that none of those people had the advantage of the being able to use a top-notch, top-quality grill scraper like the ones that we make! Our scrapers will keep your grill clean and well-maintained. You can get a mini one, or a heavy duty one, or a heavy duty one with a squeegee. Any of them will get the job done right, save you time and money, and take some pressure off your back, legs and feet. If only the Arawaks had known.

If this is your first time visiting us, we’d like you to know that our products are made right here in the USA. This is something we’re extremely proud of. We know that it helps to keep Americans working, and there’s no question that we help them keep on grilling. Either in a restaurant, or in a food truck, or right at home.

Please follow our Upcoming Products page for more of what we’re up to, and of course come to our website to view all of the products and everything we offer at Redi-Gril.com. If a product doesn’t say Red-Gril it’s not the original!

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Trot that Turkey to the Grill

You don’t have to be out in the wilderness to grill a turkey for Thanksgiving. Of course, if you’re planning a camping trip it would be just the thing. And you might as well keep reading. But if you’re new to this, let us give you a few reasons why you should try it.

• 1. You’ve been making the same Thanksgiving dinner for what seems and feels like 100 years and you’d really like to try something different.
• 2. You’re pretty tired of jumping up and down every 20 minutes to baste that turkey in the oven.
• 3. You have lists all over the kitchen telling you when to put what into the oven and there’s never enough room for everything.
• 4. Those pies are still sitting out on the counter, cold or at room temperature, exactly because you ran out of room in the oven.
• 5. A guest brought a casserole that has to go into the oven right this minute.
• 6. You’d like someone else to be in charge of the turkey. For a change.
• 7. The flavor your family and friends always seem to crave is grilled.

You can grill a turkey on whatever kind of grill you like to use. Charcoal, or gas, and you can even smoke one. (No jokes, please.) The Butterball Hotline is pretty famous around this time of year. No matter what brand they’ve purchased, they call Butterball when they get into trouble. For thirty-seven years those nice people on the other end of the line have been answering some funny questions. See some of them here at Butterball Questions.

Here are two Butterball recipes that will get you started on grilling your own turkey this year.

For outdoor charcoal grilling:

• Prepare charcoal-covered grill by removing cooking grate and opening all vents.
• Position drip pan in center of charcoal grate and place 25 to 30 briquettes along each side (lengthwise) of drip pan. Burn briquettes until covered with gray ash, about 30 minutes. Place cooking grate in grill over coals.
• Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels.
• Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil.
• Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open.
• Add 6 to 8 briquettes to each side every 45 to 60 minutes.
• Using a meat thermometer, cook turkey to internal temperature of 180° F in thigh and 165° F in breast.
• 10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.

For outdoor gas grilling:

• Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.
• Prepare grill for indirect heat cooking according to owner’s guide. Preheat burners on high for 10 to 15 minutes with lid closed.
• Prepare fresh or thawed turkey by removing giblets and neck, draining juices and patting dry with clean paper towels.
• Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with cooking or vegetable oil.
• Turn temperature down to approximately 350° F.
• Place turkey, breast up, on cooking grate over drip pan. Close lid and cook with minimal peeking.
• Depending on burner arrangement, it may be necessary to turn turkey over, halfway through grilling for even cooking.
• Using a meat thermometer, cook turkey to internal temperature of 180° F in thigh and 165° F in breast.
• 10 to 16 lb. turkeys will take 2 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.

Since you’re probably a grill master, you know that you can add whatever seasonings say “Thanksgiving” to you. And once that turkey is cooking outside, you can fill your oven with all of the other goodies you’re famous for.

And when it’s time to clean up that grill? Just so happens, we make the best grill scraper available. Our scrapers keep your grill clean and well-maintained. You can get a mini one, or a heavy duty one, or a heavy duty one with a squeegee. Any of them will get the job done right, save you time and money, and take some pressure off your back, legs and feet. And then you can be proud of yourself for starting a new holiday tradition.

If this is your first time visiting us, we’d like you to know that our products are made right here in the USA. This is something we’re extremely proud of. We know that it helps to keep Americans working, and there’s no question that we help them keep on grilling. Either in a restaurant, or in a food truck, or right at home.

Please follow our Upcoming Products page for more of what we’re up to, and of course come to our website to view all of the products and everything we offer at Redi-Gril.com. If a product doesn’t say Red-Gril it’s not the original!

Happy Thanksgiving to you and yours. Your friends at Redi-Gril.

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Get that Pumpkin on the Grill!

Have you noticed that suddenly pumpkins are everywhere? It’s as if our entire country has decided to decorate itself in orange fruit. Yes! A pumpkin is a fruit. Who knew? And to be even more specific, it’s actually a berry. Go tell your kids and see if they believe you. If you want to surprise them one more time, see if they know what the biggest pumpkin ever grown weighed. As of last year, the record was held by Mathias Willemijns of Belgium who grew a pumpkin weighing in at 2,624.6 pounds. That’s a whole lotta pumpkin.

Everyone knows about pumpkin pie and pumpkin puree and it’s suddenly showing up as a flavoring in coffee and almost anything else you can imagine. And of course, Halloween pumpkins with carved faces. Also known as Having Fun with Fruit. Just kidding.

Before we tell you how to grill a pumpkin, please note that jack-o-lantern pumpkins are not the same as the ones you’ll be cooking. There’s a definite difference, and you’ll want to purchase the ones that are sometimes known as “pie” pumpkins. You’ll find these inside the store, and not outside stacked up almost begging to come home with you.

You can grill the pumpkin in slices or in halves. The outside, as we all know, is very thick, so you’ll need a serious knife to get the job done. Once you’ve sliced the pumpkin in half, clean out the inside until it’s smooth and attractive. You can save the seeds for other uses, but you don’t want to grill them now.

If you’re grilling the pumpkin in halves, grill with the flesh side down. Use some olive oil and some sea salt for seasoning. Those are just the basics. Add whatever else strikes your fancy. For instance, you can add rosemary, or pie seasoning or even a barbecue rub. Then give it roughly 45 minutes to be soft enough to eat. If you plan on using the pumpkin for a pie or another dish, you might want to grill it for close to an hour to get really soft and you’ll want to use a little less salt. If you’re going to grill the pumpkin in slices be sure to rub both sides with the olive oil and they should be ready in 40 minutes or sooner, depending on the temperature of your grill. Fork tender is what you’re aiming for. And if you toss some butter on them...yummy. And no need to remove the skin before you grill or eat. The skin will soften as it cooks.

You’d be right if you expected some of the pumpkin to stick to the grilling surface. What to do? Just so happens, we make the best grill scraper available. Our scrapers keep your grill clean and well-maintained. You can get a mini one, or a heavy duty one, or a heavy duty one with a squeegee. Any of them will get the job done right, save you time and money, and take some pressure off your back, legs and feet. And with that physical pressure off, you’ll probably complain a little less and be a whole lot more fun to be around. Just saying.

If this is your first time visiting us, we’d like you to know that our products are made right here in the USA. This is something we’re extremely proud of. We know that it helps to keep Americans working, and there’s no question that we help them keep on grilling. Either in a restaurant, or in a food truck, or right at home.

Please follow our Upcoming Products page for more of what we’re up to, and of course come to our website to view all of the products and everything we offer at Redi-Gril.com. If a product doesn’t say Red-Gril it’s not the original!

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Grill the Last of Summer

The kids are back in school, vacation time is behind us, and while it’s getting dark earlier, we still want to hang on to a piece of summer. We can’t think of a better way to do it than to grill the last of the summer fruit before it’s gone.

Before you get started, you’ll want to put a little bit of olive oil on the fruit. It will help it from sticking to the grill and adds another layer of flavor to it. Once you’ve got it on the grill, don’t forget about it! It won’t take it long to cook, and if you wander off you won’t be happy when you get back to it and see it ruined. Keep an eye on it. Or assign someone else to. (Have you ever noticed that people usually like to help?)

Nectarines, peaches, apricots and plums are more than delicious when grilled. You can leave the skin on once they’re finished grilling, or peel it off. Your choice. And while they’re so good on ice cream for dessert, how about serving them either on, or as a side with grilled pork, steak or chicken? (If you have any left over, then you can use them for dessert. Or just pop them in your mouth and save some calories!)

A grilled apple will probably be even better than you could imagine. Baked apples have been around forever, but grilled? The same way that the flavor is enhanced in something like an apple tart, they’re just as good without the crust. And nothing is stopping you from adding it to your protein, or topping it with whipped cream or ice cream for dessert.

What about grilling a banana and adding a s’more to it for a different kind of banana split. Note: leave the bananas in the peel and slit them lengthwise while grilling. If you don’t have any young sprouts running around making s’mores, just add some hot fudge. Or go back to your youth and make those s’mores yourself. You can skip your Boy Scout or Girl Scout uniform. It probably won’t fit anymore, anyway.

For a riot of flavor, put different kinds of fruit on skewers and let ‘em rip. You can include cantaloupe, cut into chunks, and even figs. But make sure the figs are a little bit firm so that they don’t fall apart. And don’t forget the strawberries! As good as they are raw, grilling adds something wonderful to them.

Now make that run on your local market or street fair or even your own backyard and gather up that fruit. Then get busy! And when the grilling is over and it’s time to clean up, please remember that we make the best grill scraper available. Our scrapers keep your grill clean and well-maintained. You can get a mini one, or a heavy duty one, or a heavy duty one with a squeegee. Any of them will get the job done right, save you time and money, and take some pressure off your back, legs and feet.

If this is your first time visiting us, we’d like to point out that our scrapers are made right here in the USA. This is something we’re extremely proud of. We help keep Americans working, and there’s no question that we help them keep on grilling.

Please follow our Upcoming Products page for more of what we’re up to, and of course come to our website to view all of the products and everything we offer at Redi-Gril.com. If a product doesn’t say Red-Gril it’s not the original!

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Burgers You Never Thought Of!

There’s something about summer and burgers. They just seem to go together. Meat lovers, chicken lovers, vegans...everyone seems to crave a burger when the seasons change and the grills fire up. You’ve already made it through the July 4^th onslaught, but we have a ways to go before summer is over.

You probably know by now that just about anything goes on a burger. People put guacamole on them, and eggs and pastrami and hot peppers and garlic and bacon, of course, and all sorts of cheeses and greens and pickles. We’ve seen them made with ahi tuna and harissa tomato sauce and cream cheese. Not all together, but you’re getting the picture. Whatever makes your mouth water and your stomach happy belongs on that burger!

There’s a sort of insanity that hits in the burger world. This picture is of the BIGGEST burger in the world - so they say – at The Clinton Station Diner in Clinton, New Jersey.

They call it ‘The 8th Wonder Burger’, and it’s also known as the Mt. Olympus Burger. It’s 11.5 inches high and 28 inches across. If you want to enter a contest, you and nine others will have just 60 minutes to eat the whole thing. If you win, and no one ever has, you’ll get $5,000!

Should you find yourself in England, you might like to wrap your mouth around this one.  In Exeter at Red Ruby, you can take your best shot at The Monster Red Ruby Burger Challenge. You’ll be facing seven six-ounce burger patties, seven slices of cheese, 14 slices of bacon and two giant portions of double-fried fries and you’ll have just 20 minutes to down it all. The prize? A free meal, and a t-shirt. (You could consider this a warm-up to the $5,000 in New Jersey!)

Ready for one more? How about the Triple Coronary Bypass Burger Challenge at the Vortex Bar & Grill in Atlanta, Georgia. 

You’ll never guess what this one has. Three burger patties, 14 slices of American cheese, 10 bacon rashers and three fried eggs. Here’s the surprise: two grilled cheese sandwiches sitting there on top. The prize is that the burger is free, but you get bragging rights.

We hope this has inspired you to get a little creative. But you know what? If you like a plain burger that’s just fine. When all is said and done, it’s that real grill flavor that people are looking for.

And when the grilling is over and it’s time to clean up, please remember that we make the best grill scraper available today. It will keep your grill clean and well-maintained. You can get a mini one, or a heavy duty one, or a heavy duty one with a squeegee. Any of them will get the job done right, save you time and money, and take some pressure off your back, legs and feet. Think of it as a Christmas present in the summertime. That keeps on giving.

If this is your first time visiting us, we’d like to point out that our scrapers are made right here in the USA. This is something we’re very proud of. We help keep Americans working, and there’s no question that we help them keep on grilling.

We are always thinking and innovating so please follow our Upcoming Products page for more, and of course come to our website to view all of the products and everything we offer at Redi-Gril.com. If it doesn’t say Red-Gril it’s not the original!

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Easy Fixes for Your Aching Back from Redi-Gril, LLC

Even if you’re grilling for one, or if you are a cook that uses a commercial restaurant flat top grill, standing on your feet all day is no picnic. It’s lousy for your feet, your joints and your ligaments. There’s new research that suggests it may also increase risk for chronic disease.

One of the best things to help alleviate the back pain is to work smarter and more efficiently. Our grill scrapers speed the cleaning process, clean up time is cut in half! With our newly patented Heavy Duty Grill Scraper with Squeegee, the time savings is even better.

Of course, this work is still hard on your back. Look through this list of easy exercises and see how many of them you can fit into your working day. You’ll be doing yourself a big favor. *These are tips and not intended to be given as medical advice. For any serious injury or condition, please consult a medical professional.

1. You can do this one while you’re actually cooking. Starting on your heels, put your weight onto the heels of your feet and then lift your toes into the air. This will help stretch all the muscles in your feet. After you've completed about 10-20 reps, do the same with your heel. Place your weight onto the balls of your feet, then lift your body up. This will benefit your circulation.
2. Shrug the stress away in your shoulders and back. Raise your shoulders up towards your ears, and then let them go. Each time you raise your shoulders, move your shoulder blades around for extra relief. You can also roll your head back onto your neck. Hear it cracking?
3. Keep your hips loose by swaying from side to side. You can pretend there’s a song in your head and you’re swaying to it. Keep a steady motion and just pull the muscles in your hips slightly to give a small stretch. Do about twenty reps and then move your hips in a circular motion, first, counter-clockwise and then do the same clockwise.
4. If you can walk away from the grill for a few minutes, try doing some squats. If you’ve never done them before, go easy. A squat will tone all of your muscles, so work on getting the reps up.

Take good care of your feet. Wear the best shoes you can find. You might want to look into something with a “rocker bottom”. Then, at the end of the day, massage your feet. Lacing your fingers between your toes to spread the toes can help to promote blood flow and balance your foot muscles.

And remember that you want to keep moving. Standing all day is no better for your health than sitting all day. Mix it up when you can.

Please check back with us to read about healthy grilling and lots of things to make your life better!

We are always thinking and innovating so please follow our Upcoming Products page for more, and of course come to our website to view these products and everything we offer at Redi-Gril.com. If it doesn’t say Red-Gril it’s not the original! And all made in the USA!

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Healthy Eating in 2017

We’re one month into the New Year, and have you thought about eating a little bit healthier this year? It’s something that shows up on the top of a lot of resolution lists, and quickly gets discarded. We’re going to give you a few tips to help get you started. Nothing drastic and nothing scary, just some easy stuff you might never have thought of before.

Here are some very basics:

• Use whole-wheat flour whenever you can, in place of white flour.
• Greek yogurt works in place of sour cream. You want to buy the all-natural kind.
• Ground turkey works in place of red meat for just about anything.
• Oatmeal will make healthier meatballs and meatloaf than breadcrumbs will.
• Instead of salt, use citrus juice or herbs that you like. Life shouldn’t be a salt lick.
• Steam instead of boil. It saves nutrients.
• Brown rice or wild rice is healthier than white.  You can try bulgur, too.
• When you’re baking you can reduce the amount of sugar you’re using by adding vanilla or cinnamon or nutmeg. Or apple sauce. Make sure that you buy the unsweetened kind and you can use it in a lot of baking recipes. You can use it in place of butter and your creation will remain moist and delicious. Applesauce will also substitute for eggs. Go figure, and don’t tell the chickens. The ratio of applesauce to butter is one to one: if a recipe calls for 1/2 cup of butter, simply sub in 1/2 cup of applesauce. For every large egg a recipe requires, use1/4 cup of applesauce in its place.
• Instead of bacon you can try turkey bacon or Canadian bacon. They’re both good, but try not to eat bacon too often. It’s sort of a classic “no-no”.
• Don’t butter your pans! Use cooking spray or non-stick pans...unless you’re in a French cooking competition.
• Cottage cheese isn’t just for diets, if that’s what you were thinking. Read the label and make sure you’re getting the low-fat kind, then you can use it in place of sour cream on a baked potato, or instead of ricotta cheese in lasagna, or when you bake a cheesecake, or with any kind of fruit for a fruit salad, or on some whole wheat toast with jam on top, or you can drizzle it with honey and cinnamon and stick a cherry on top for dessert! You can also use it to thicken a sauce without having to add butter and flour. The bonus is that it’s packed with protein.
• At some point in time butter became the enemy. During the 1970s people blamed it for everything and then ran to margarine. When margarine turned out to be not the world’s best choice, people ran back to butter because, well, you can’t beat the flavor of butter, as long as it’s the real thing. But how to use less of it? You can use butter along with olive oil or canola oil or peanut oil when you’re cooking. When it comes time to “butter” the bread or muffin or bagel, how about cream cheese instead? Or unsweetened jam or jelly?  Or the all-time favorite peanut butter.
• What about that olive oil? First off, you want it to be EVO. That’s not a brand name. It stands for extra-virgin olive oil. If the bottle doesn’t say “extra-virgin” it won’t have all the antioxidants that you’re looking for. It’s the staple of the famous Mediterranean diet which just about everyone agrees is the best for your heart. What you do have to know is that the taste and price vary drastically. Ideally, you’d like to buy the highest quality that you can afford. What you might not know about olive oil is that it comes in flavors! You can buy it flavored with basil or garlic or bacon (!) or chipotle... the list goes on. You can learn how to flavor or “infuse” your own, too. It just takes a little imagination. There might even be a store in your town that will swamp you with choices and ideas.

These really are just some of the easy basics. A lot of good things start with baby steps. Check back with us and read about healthy grilling and lots of things to make your life better!

We are always thinking and innovating so please follow our Upcoming Products page for more, and of course come to our website to view these products and everything we offer at Redi-Gril.com. If it doesn’t say Red-Gril it’s not the original! And all made in the USA!

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Wishing you all the best in the coming year!

Happy 2017!

As singer Brad Paisley said about a new year: “Tomorrow, is the first blank page of a 365-page book. Write a good one.” 

We hope that this bright new year bring you everything that you need and want. Be happy, have fun, and do some great grilling! (You’re in charge of the first two, we’re here to help you with the third!)

Cheers to you and yours from Mike and Margaret at Redi-Gril, LLC.

We are always thinking and innovating so please follow our Upcoming Products page for more, and of course, come to our website to view these products and everything we offer at Redi-Gril.com. If it doesn’t say Red-Gril it’s not the original! And all made in the USA!

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Happy Holidays to You!

Whether you’re standing at your grill or just kicking back, we wish you all a very happy holiday! Whichever holiday you celebrate, take some time to enjoy the lights and the music and don’t forget to count your blessings. We hope that this is a joyous season for you and yours.

And should you - still - be on the lookout for that special gift, is there someone in your life who doesn’t yet have a Redi-Gril scraper? It’s just a thought.

Stay warm and drive safely, and keep your eyes on the sky on the night of December 24^th. You never know what you might see! (Hint: You might hear the bells first.)

Our best wishes to you from Mike and Margaret!

We are always thinking and innovating so please follow our Upcoming Products page for more and of course come to our website to view these products and everything we offer at Redi-Gril.com. If it doesn’t say Red-Gril it’s not the original! Cheers!

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You’re Only as Good as Your Tools

You must have heard the expressions “You’re only as good as your tools” and “You need the right tool for the right job”. And you’ve found them to be correct, haven’t you? If you need a Phillips screwdriver then that’s what you need. A regular blade screwdriver won’t do. (A little fact for you... the Phillips screwdriver is named for the man who invented it, Henry F. Phillips. Well, not exactly. A man named John P. Thompson invented it, but couldn’t sell it, so he sold it to Mr. Phillips, who was probably pretty happy to name it after himself.)

If you own, or work in a restaurant or a food truck or stand, or have a big ol’ grill in your backyard or on your terrace, you want the right tool to clean it. That’s where we come in. We make the best grill scraper on the market. That might sound boastful, but we stand tall behind our products. And they’re made right here in the USA and virtually indestructible. It doesn’t get any better than that.

The right tool is a good investment. Once you own it, you never have to think about it again. If you’re a cook (or chef, if you prefer) you know that from bacon and eggs in the morning to steak and sides at night your grill gets a workout. You want your grill to be ready when you are. You want to keep it clean and maintained. You don’t want to be without a Redi-Gril grill scraper. You can get a mini one, or a heavy duty one, or a heavy duty one with a squeegee. It’s a beaut and newly patented.

We have been in business for almost forty-five years, and our products have been a fixture in most restaurants and top fast food chains. Our scrapers are safe, efficient, easy to use, and they offer easy clean up. But you still have to do the cooking.

The quality of our products speaks for itself. We use FDA and EU certified silicone. On the off chance that the need arises, we offer replacement parts.

We are always thinking and innovating so please follow our Upcoming Products page for more and of course come to our website to view these products and everything we offer at Redi-Gril.com. If it doesn’t say Red-Gril it’s not the original! Thank you for looking.

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Home Grown Grillin’

Regardless of your political stripe, there’s a certain amount of pride when you purchase something that is made in America. Especially at a time when so many labels read China, or Japan, or maybe even a country you’re not sure you’ve ever heard of and sure can’t find on a map. Along with the pride, you get a healthy splash of confidence. Americans make things that last and wear well. From the first Ford Model T, manufactured and sent down the assembly line in 1908 (an aside... did you know it sold for $825 and the price dropped to $575 four years later!) to our very own grill scrapers, buying American promises durability.

When you buy American, you’re helping to keep local businesses strong and you’re supporting domestic job growth at the same time. Without even thinking about it, you’re helping to keep your fellow Americans in their homes and gainfully employed. You might even be helping to keep businesses here, and stopping the outsourcing trend. And look at the great products you get!

Have you ever ever seen someone pick something up at a store and see a “Made in USA” label and then disdainfully put it back? Not likely. Even our wines rival the best in the world. Don’t mess with us!

We have been in business since 1973, and our products have been a stalwart in most restaurants and top fast food chains. Safe, efficient, easy to use, and they offer easy clean up. Although there are replicas out there, nothing beats Redi-Gril.​

There’s no need to question anything about the quality of our products. We use the highest quality materials available; strong aluminum A360 for our handles, blue tempered steel blades and FDA and EU “food safe” certified silicone. On the off chance that the need arises, we offer replacement parts. And we’re nice people to deal with. (We’re not making this up. We hear it all the time.)

No matter whether you’re a pro or an amateur, our products are grilling must-haves and you’ll wonder how you got along without them.

We are always thinking and innovating so please follow our Upcoming Products page for more and of course come to our website to view these products and everything we offer at
Redi-Gril.com. If it doesn’t say Red-Gril it’s not the original! Thank you for looking.

Follow us Facebook | Join us Google Plus | Connect with us LinkedIn | Contact Us anytime!

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Grill Scraping Just Got Easier!

If you’ve spent what seems like an eternity, or certainly a large part of your restaurant career, working hard over a hot grill, you should be happy indeed to see our new grilling tool. While you didn’t even know what we were up to, we were busy making your life easier!

We are considered to be one of the best innovators in our field, and we’ve done it again! Please take a look at our newly patented Heavy Duty Grill Scraper with Squeegee #181. We designed the original over 40 years ago and this time we’re offering you a “2 in 1” product with guaranteed results.

Once you’ve purchased it, all you have to do is follow these four instructions and then kick back and admire your grill. Feel free to Instagram it and make your grilling friends and colleagues envious.

1. Place heavy duty blade edge flat on grill surface.
2. Press forward and down to clean the grill.
3. Flip the handle over.
4. Wipe the grill clean with the attached heat resistant, flexible squeegee!

Did you know that our products are made right here in the USA?

There’s no need to question anything about the durability or productivity or, if we do say so ourselves, the darn good looks of the #181. We use FDA and EU certified silicone. On the off chance that the need arises, we offer replacement parts. What more could you ask for?

No matter whether you’re a pro or an amateur, this is a must-have and you’ll wonder how you got along without it.

Please See the Scraper in Action!

We are always thinking and innovating so please follow our Upcoming Products page for more and of course come to our website to view these products and everything we offer at Redi-Gril.com. If it doesn’t say Red-Gril it’s not the original! Thank you for looking.

Follow us on our Facebook Business Page

Join us on Google Plus

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See Our NEW Grill Scraper with attached Squeegee!

In late May we were excited to take part in the 4-day 2016 National Restaurant Association Show in Chicago. There were over 45,000 buyers that we had an opportunity to meet and show our products to.

See our Heavy Duty Grill Scraper with Squeegee #181 Scraper in Action.

As you know, we do our best to innovate in our field. Which is why we’d like you to take a look at our newly patented Heavy Duty Grill Scraper with Squeegee #181. You can’t clean a grill without using some elbow grease, but we sure make it easier for you. The original was designed over 40 years ago and we’re beaming at being able to offer a “2 in 1” product.

Just follow these four little instructions and the world is your oyster. Well, in a manner of speaking.

1. Place heavy duty blade edge flat on grill surface.
2. Press forward and down to clean the grill.
3. Flip the handle over.
4. Wipe the grill clean with the attached heat resistant, flexible squeegee!

We’re also proud (please forgive us again) to tell you that it is made right here in the USA. We make our products to last, and also offer replacement parts.

Whether you have a restaurant, or a food truck, or cook at home for everyone you know or just your nearest and dearest, or you and your pals toss back a few while you tailgate, this is a must-have and in its own little way, a fun and very useful implement for your grilling arsenal.

We are always thinking and innovating so please follow our Upcoming Products page for more and of course come to our website to view these products and everything we offer at Redi-Gril.com.

Follow us on our Facebook Business Page

Join us on Google Plus

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Easy and Great Barbecue Sauce Recipes

With Memorial Day in the rear-view mirror, grill season is on. You might fire yours up all the time, but for the more traditional folks, or those who don’t enjoy wearing a snowsuit and gloves or hip waders when cooking outdoors, now is the time.

There’s no denying that the easiest barbecue sauces in the world are the ones you pick up at the market. There are so many choices, and just as many of them are really good. But if you want to impress the gang – and not have to hide the bottle – why not try one of these?

The Absolute Easiest:

2 ½ cups of ketchup
1 ½ cups of brown sugar or honey
1 tablespoon of mustard
¼ cup of diced onions
A touch of salt, if you feel the need

Mix ingredients together And that’s it!

Almost As Easy:

1/3 cup of Worcestershire sauce
1 (10 3/4 oz.) can of tomato soup
1 small onion, finely chopped
2 tablespoons of brown sugar
3 tablespoons of white vinegar

Mix all of the ingredients for 10 minutes, stirring a little, and you’re done!

If You Want to Take it Up a Notch:

2 cups ketchup

1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice

Combine all of the ingredients, put in a medium saucepan and bring to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour and 15 minutes. This recipe is courtesy of The Neelys at the Food Network.

These three recipes will get you started. You can get as fancy as you like when you’re creating your own recipe, or adding to one you’ve found by adding your own ingredients such as garlic, cayenne or tabasco.

And don’t forget that barbecue sauce can stick to your grill. Do you have your Redi-Gril Grill scraper at hand?

We are always thinking, innovating so follow our Upcoming Products page for more and of course come to our website to view these products and everything we offer at Redi-Gril.com.

Follow us on our Facebook Business Page

Join us on Google Plus

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