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June 16, 2016 by bbqrepairdoctor

BBQ Repair Doctor gets Best of Danville Award in the Appliances & Repair category!

BBQ Repair Doctor gets Best of Danville Award in the Appliances & RepairPress Release

FOR IMMEDIATE RELEASE

BBQ Repair Doctor Receives 2016 Best of Danville Award

Danville Award Program Honors the Achievement

DANVILLE June 9, 2016 — Bbq Repair Doctor has been selected for the 2016 Best of Danville Award in the Appliances & Repair category by the Danville Award Program.

Each year, the Danville Award Program identifies companies that we believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and our community. These exceptional companies help make the Danville area a great place to live, work and play.

Various sources of information were gathered and analyzed to choose the winners in each category. The 2016 Danville Award Program focuses on quality, not quantity. Winners are determined based on the information gathered both internally by the Danville Award Program and data provided by third parties.

About Danville Award Program

The Danville Award Program is an annual awards program honoring the achievements and accomplishments of local businesses throughout the Danville area. Recognition is given to those companies that have shown the ability to use their best practices and implemented programs to generate competitive advantages and long-term value.

The Danville Award Program was established to recognize the best of local businesses in our community. Our organization works exclusively with local business owners, trade groups, professional associations and other business advertising and marketing groups. Our mission is to recognize the small business community’s contributions to the U.S. economy.

SOURCE: Danville Award Program

CONTACT:
Danville Award Program
Email: PublicRelations@awardconnect.org
URL: http://www.awardconnect.org

 

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Filed Under: Uncategorized

December 8, 2015 by bbqrepairdoctor

Smoked Brisket on Barbecue Grill

It’s a festival of  lights and we wanted to find a special recipe for BBQ grilling enthusiasts to prepare for their Hanukkah table. Here is fun and delicious smoked brisket recipe for that you can grill.

Happy Hanukkah from all of us at BBQ Repair Doctor!!!!

Hanukkah

Smoked Brisket for Hanukkah

Hanukkah Style Smoked Brisket:

What You’ll Need:

1/4 cup kosher salt

2 tbsp freshly ground pepper

5 lb brisket flat

1) SEASON THE MEAT

An hour before preparing the grill, place brisket on a rimmed baking sheet. Mix salt and pepper in a small bowl and season the meat all over (it should look like sand stuck to wet skin but without being cakey). Let meat sit at room temperature for 1 hour.

2) PREPARE YOUR GRILL

For gas: Soak 6 cups wood chips in a bowl of water for at least 30 minutes or overnight. Leave in water throughout the cooking process. Keep remaining 2 cups chips dry. Light only 1 grill burner to medium [A] (if using a 3-burner grill, light burner on either end). Make sure drip tray [B] is empty, as a lot of fat will render. Place smoker box over the lit burner [C], add 1/2 cup soaked wood chips to box, and close grill. Adjust heat as needed to keep temperature at 225-250 degrees. We recommend using a stand-alone thermometer, even if your grill has one, to ensure an accurate reading. Stick it through the gap between the lid and base of the grill (or set it on the grill’s upper shelf, though this is not ideal, as it requires opening the lid more frequently). The wood chips should begin to smolder and release a steady stream of smoke [D]. How long this takes depends on how wet your chips are and the heat of your grill. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones.

For charcoal: Fill chimney starter with charcoal; light and let burn until coals are covered with a thin layer of ash. Pour contents of chimney into one side of grill. Place 3 chunks of wood next to (not on top of) coals. (You want the wood to catch slowly and smolder. Placing them on top of the coals will cause them to burn too quickly.) Place grate on grill and cover grill, making sure to position vent on lid as far from heat source as possible. (This helps draw the smoke up and over the meat as it rises). Stick thermometer through top vent. Heat until thermometer registers 225-250 degrees, adjusting vents on bottom and top of grill as needed to maintain temperature.

For a smoker: Fill chimney starter with charcoal; light and let burn until coals are covered with a thin layer of ash. Pour contents of chimney into one side of grill. Place 3 chunks of wood next to (not on top of) coals. (You want the wood to catch slowly and smolder. Placing them on top of the coals will cause them to burn too quickly.) Place grate on grill and cover grill, making sure to position vent on lid as far from heat source as possible. (This helps draw the smoke up and over the meat as it rises). Stick thermometer through top vent. Heat until thermometer registers 225-250 degrees, adjusting vents on bottom and top of grill as needed to maintain temperature.

3) MAINTAIN THE HEAT

For gas: Place brisket, fatty side up, on grill grate as far away from lit burner as possible [E]. Cover grill and smoke meat, resisting the urge to open grill often, as this will cause the temperature to fluctuate. Adjust heat as needed to keep temperature steady at 225-250 degrees. Check wood chips every 45 minutes or so, and add soaked chips by 1/2-cupfuls as needed to keep smoke level constant.

For charcoal: Adjust vents as needed to control temperature. Check coals and hardwood about every 45 minutes. (Try to open lid as little as possible; check and replenish coals and hardwood at the same time.) For the coals, once you have checked them and decided to add more (they’ve burned down enough that you’ll need more to keep your fire going and maintain your grill temperature), fill a chimney halfway with coals, then add coals to grill once they’re covered with a thin layer of ash. (If you have a hinged grill grate, you can remove 1 lit coal from the grill with a pair of long tongs and place at the bottom of chimney to quickly light more coals.) If you control the heat well, you shouldn’t need more than 4-6 chimneyfuls of coals to cook the brisket (2-4 chimneyfuls if finishing brisket in the oven). When checking hardwood, move it around to a hotter spot if needed, or replenish extinguished chunks to keep level of smoking constant. Make sure to reposition top vent on lid over meat and away from heat source when replacing.

For a smoker: Adjust vents as needed to control temperature. Check coals and hardwood about every 45 minutes. (Try to open lid as little as possible; check and replenish coals and hardwood at the same time.) For the coals, once you have checked them and decided to add more (they’ve burned down enough that you’ll need more to keep your fire going and maintain your grill temperature), fill a chimney halfway with coals, then add coals to grill once they’re covered with a thin layer of ash. (If you have a hinged grill grate, you can remove 1 lit coal from the grill with a pair of long tongs and place at the bottom of chimney to quickly light more coals.) If you control the heat well, you shouldn’t need more than 4-6 chimneyfuls of coals to cook the brisket (2-4 chimneyfuls if finishing brisket in the oven). When checking hardwood, move it around to a hotter spot if needed, or replenish extinguished chunks to keep level of smoking constant. Make sure to reposition top vent on lid over meat and away from heat source when replacing.

4) KNOW WHEN IT’S DONE

For gas: Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195-205 degrees, 10-12 hours total.

Need a cheat? If you just don’t want to spend your whole day at the grill, here’s a fail-safe, Aaron Franklin-endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant-read thermometer inserted into the thickest part of meat registers 150-170 degrees, 5-6 hours. Wrap brisket in foil, place on a baking sheet, and cook in a 250-degree oven until meat reaches the same 195-205 degrees internal temperature, 4-6 hours longer. What’s important is getting that smoky flavor into the meat, and 5-6 hours on the grill should do it. After that point, you’re simply getting the meat cooked through.

DO AHEAD: Brisket is best shortly off the grill, but you can still get good results smoking it up to 3 days ahead. Let cool for an hour before wrapping in foil and chilling. To serve, reheat meat, still wrapped, in a 325-degree oven until warmed through.

For charcoal: Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other side, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195-205 degrees, 10-12 hours total.

Need a cheat? If you just don’t want to spend your whole day at the grill, here’s a fail-safe Aaron Franklin-endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant-read thermometer inserted into the thickest part of meat registers 150-170 degrees, 5-6 hours. Wrap brisket in foil, place on a baking sheet, and cook in a 250-degree oven until meat reaches the same 195-205 degrees internal temperature, 4-6 hours longer. What’s important is getting that smoky flavor into the meat, and 5-6 hours on the grill should do it. After that point, you’re simply getting the meat cooked through.

DO AHEAD: Brisket is best shortly off the grill, but you can still get good results smoking it up to 3 days ahead. Let cool for an hour before wrapping in foil and chilling. To serve, reheat meat, still wrapped, in a 325-degree oven until warmed through.

For a smoker: Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other side, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195°-205°, 10-12 hours total.

Need a cheat? If you just don’t want to spend your whole day at the grill, here’s a fail-safe Aaron Franklin-endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant-read thermometer inserted into the thickest part of meat registers 150-170 degrees, 5-6 hours. Wrap brisket in foil, place on a baking sheet, and cook in a 250-degree oven until meat reaches the same 195-205 degrees internal temperature, 4-6 hours longer. What’s important is getting that smoky flavor into the meat, and 5-6 hours on the grill should do it. After that point, you’re simply getting the meat cooked through.

DO AHEAD: Brisket is best shortly off the grill, but you can still get good results smoking it up to 3 days ahead. Let cool for an hour before wrapping in foil and chilling. To serve, reheat meat, still wrapped, in a 325° oven until warmed through.

 

Filed Under: BBQ Recipes, Uncategorized

December 1, 2015 by bbqrepairdoctor

Commercial Oven Repair Tips

What to do when your Commercial Oven needs repair:

When you have a restaurant or a bakery it’s very important to keep your oven in top shape. But when oven is used a lot problems may arise no mater how well you take care of it. Let us give you some commercial oven repair tips that can help you figure out what is going on with your oven. There are four common problems that often arise.

  • The pilot won’t stay lit.
  • The oven won’t get hot enough.
  • The oven gets too hot.
  • The oven does not cook evenly.

When working on any type of gas equipment always remember to shut off the gas!

The pilot won’t stay lit:Commercial Oven Repair

This is the most common problem of all. Usually it is caused by thermocouple. Thermocouple needs to be placed just right. If the thermocouple is not directly in the flame it can not get hot enough to allow it to open the safety valve. If it is directly in the flame and it won’t stay lit. In second instance thermocouple is probably defective and needs to be replaced. Some safety valves have the thermocouple permanently attached so the entire valve must be replaced.

If you’ve replaced the thermocouple and attempt to light the pilot and it still will not stay lit then the safety valve is defective.  Don’t forget to check the type of safety valve because you have to get the correct replacement.

The oven won’t get hot enough:

This is usually a problem with thermostat.  When you set the thermostat at a set temperature and it does not reach that point it may be one of two problems:

  1. The thermostat may be defective.
  2. The thermostat is out of calibration.  In order to check this you have to get thermostat that is accurate and put it in the oven. Then set the thermostat to 250º.  Open the kick plate below the oven door and watch the burner flame. If you see that frame goes off before the oven reaches 250º you may be able to calibrate it.

To calibrate a thermostat remove the knob and check to see what type of thermostat you have.  The thermostat is either a type with a round disk that has two screws holding it in place or it will have a D shaft with a small screw in the center of it.  In either case only turn the disc or screw a fraction of a turn at a time and no more than a quarter turn either direction.

If you reach that quarter of a turn point and the burner does not come back on, the thermostat is defective and must be replaced.  If the burner comes back on, watch the temperature of the oven and if it gets to within 5 or 10° of the preset temperature, you are good to go.  It may take several tries to get it properly calibrated.

If calibration does not work, you need to replace the thermostat.  Factory presets all thermostat so that they should not require calibration when installed.

We recommend www.a1service.com or  www.webstaurantstore.com for commercial oven repair parts and in particular thermostats.

The oven gets too hot:

This is thermostat problem as well.  Follow the same steps as you did for oven not getting hot enough.  If you can’t get it to calibrate, replace thermostat and the oven will start working fine.

The oven does not cook evenly:

This problem often happens when a new thermostat has been installed.  All the thermostats have a capillary tube with a bulb attached to the end of it.  This is the part that senses the temperature in the oven.  The bulb is attached to clips inside the oven.  If the bulb is not put back in the same place, i.e. it’s just stuck in the oven cavity and left hanging, then the thermostat will run “wild,” meaning the oven cooks unevenly.

It is very hard to get this part to work properly and you may need help of a professional.

Commercial oven repair tips done right:

We hope those commercial oven repair tips were helpful to you. Of course if you need professional help you can always call experts at BBQ Repair Doctor. Our phone number is 818-392-8666 in Los Angeles or Ventura County or  510-731-6480 East Bay. You can also fill out our short online form to schedule an appointment. BBQ Repair Doctor specializes in helping small and large businesses to keep their commercial equipment in top shape. We are always ready to give you commercial oven repair tips.

Filed Under: Maintenance Tips, Uncategorized

November 14, 2015 by bbqrepairdoctor

How to Clean BBQ Grill

Cleaning your barbecue grill:

Some people use aluminum foil to trap heat and destroy food residue. It does work, but BBQ Repair Doctor does not recommend this because its way to dangerous.

To destroy food residue you would cover the grill with solid layer of foil, turn on the heat to high and then let the heat to build-up until all the residue turns to ash. This used to work good with old BBQ grills which were built more solid and from fewer parts. But with modern grills that have more parts and more complicated mechanisms this can result in a lot of trouble. The grill parts can warp and melt and you can even end up with gas fire on your hands.
Most modern BBQ Grill manufacturers do not recommend it. And BBQ Repair Doctor has seen quite a bit of damaged BBQ parts over the years, all results of this kind of cleaning.

For the same reason you should never cook with grill covered in foil.

Taking your grill apart for a more thorough cleaning:

Should you take your grill totally apart to clean every nook and cranny? That is a good question. That is what BBQ Repair Doctor professional technicians do each time they clean a grill. But they have been in business for many years and are certified to do that. An average person might have hard time to put all the parts back together.

So, we do not recommend it unless you are totally confident in your technical skills. Just remember that failure to re-assemble your BBQ grill correctly can result in safety hazard.

Some safe and trusted products we recommend for grill cleaning are Caron & Doucet cleaning oil, Innosoft Organic Cleaner and BBQ Grid And Grill Grate Cleanser By Citusafe. All of those are very effective but at the same time are gentle and natural.

Read more about our professional barbecue cleaning services here.

Filed Under: Maintenance Tips, Uncategorized Tagged With: Barbecue maintenance, Best Practices, Clean Barbecue Grill, Clean BBQ Grill, tips and tricks

November 3, 2015 by bbqrepairdoctor

Clean Barbecue Grill – Best Practices

Harsh Chemicals to Clean Barbecue Grill:

Clean Barbecue GrillWe all know that a clean barbecue grill is safer and makes your food taste a lot better. But sometimes you forget to clean your barbecue right after use and the grease and dirt piles up. So next time you get to use your grill, you need to figure out a way to quickly clean your equipment. You might think that the easiest thing to do would be to dump entire can of oven cleaner inside your barbecue but you might regret this. Our experts at BBQ Repair Doctor do not recommend using harsh cleaning agents to clean your grill. Harsh chemicals such as oven cleaner leave a residue that can affect the taste of your food. It can also smell of chemicals for the next few barbecues. Harsh chemicals also can harm your stainless steel gill parts and painted finishes as well as other components of the grill. Also, there is a need for rubber gloves and noxious fumes that come with any cleaning agents. All of those things are best to be avoided.

Gentle Cleaning Agents for Best Results:

Stainless steel finish on most BBQ grills requires special care. BBQ Repair Doctor recommends using mild soap and warm water to clean all the stainless steel parts. After this kind of cleaning you should rinse the surface with clean water and dry it.

The best thing to use after is steel polish to give it extra shine. Do not use steel wool or wire rushes if you want you grill stay without scratches. If you do need to remove a suborn stain, try a non-scratch scrubber, similar to what you would use on a non-stick finish cookware. Also, you have to make sure to scrub in the direction of the gain in the stainless steel. Do not scrub in the circular pattern or across the grain.

One tip we would suggest is to first try scrubbing in one discreet spot of your grill before you are going to scrub the whole surface. That would if you mass up you can always change your scrubber or your technique.

Some safe and trusted products we recommend for grill cleaning are Caron & Doucet cleaning oil, Innosoft Organic Cleaner and BBQ Grid And Grill Grate Cleanser By Citusafe. All of those are very effective but at the same time are gentle and natural.

Read more about our professional barbecue cleaning services here.

Filed Under: Maintenance Tips, Uncategorized Tagged With: Barbecue maintenance, Best Practices, Clean Barbecue Grill, tips and tricks

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Now HiringJoin the BBQ Repair Doctor team as a Field Technician and Repairman. As a Field Technician, you will become a trusted advisor to your customers by consistently delivering innovative solutions in the repair and service of kitchen equipment. In addition, you will work on cooking devices, heating devices, and refrigerators of different brands and models. Training is available. For all inquiries, please email us at info@bbqrepairdoctor.com.

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