All roads to the other side of barbecue lead through the kit. The Kit is a multi-turbotisserie, that's right, that converts your favorite conventional grill into an open and spinning Brazilian style steakhouse churrascada.
4 - adjustable medium skewers
2 - adjustable small skewers
1 - 5v 4amp AC Power Adapter.
(The old AC Adapter with speed control has been discontinued.)
13"W x 15"T x 18"- 24"L
Currently, IN PRE-ORDER STATUS
ETA on Delivery:
FALL OF 2020
Designed in Memphis, TN, Built in Caxias do Sul, Brazil
KEY PRODUCT FEATURES
Designed to convert any grill that can fit a 13"W x 15"T x 18"-24"L frame and produce enough flame into a Brazilian style steakhouse grill
Increases your current grill's cooking capacity to 3,510 - 4,680 cubic inches of cooking volume
6 adjustable stainless steel skewers with aluminum heat protecting handles
2 fully automated cooking levels with searing shelves
A third top shelf for resting and roasting
Commercial grade high heat insulated wiring
12 V 80W City bus windshield wiper motor driving the spits that can easily spin as much as 30+ pounds
Restaurant grade 16 gauge stainless Steel construction
The Carson Kit is a grilling instrument built to improve your grilling groove. We mean that figuratively and literally.
FITS ON TOP MOST FIRE SOURCES
Just because the kit can fit all 6 applications, it is not necessary to have all 6. All you need is one to get things spinning. Though if you do have all 6 of them then out-freakin-standing!
At the end of the day, all you need is a good piece of grilling equipment or some loose brick or rocks will even do to make a nice camp fire. Set the Carson Kit over it, light it up, and let the physics of the rodizio grilling technique do the rest.
REASONS WHY GRILLING BY RODIZIO IS SO POWERFUL
The Rodizio style of grilling takes advantage of gravity. It does not try to fight against it or try to trap moisture by searing in juices as fast as it can. When racing against the gravity drying out clock, gravity will win every time. Conventional grilling trains us to keep meat still and covered. It doesn't matter how well a lid can trap heat in, gravity will always dry stationary meat out. Conversely, rodizio grilling utilizes a constant rotating method which keeps the juices circling and basting the food. That’s why there is no need for a drip pan when grilling or barbecuing with a Carson Kit.
Rodizio takes a lot of the guess work and scientific stress out of grilling. Conventional grilling is similar to baking in that you have a small window of time and specific temperature rules. However, the Rodizio style is way more forgiving and the juices stay basting your food as long as it keeps spinning. Heck, you're not in the kitchen baking cookies...YOU'RE GRILLIN' BABY! So with its more forgiving grilling times, you can sit back, relax, and enjoy your company.
Rodizio allows you to cook large cuts of meat fast and/or hold proteins at perfect temps for extended periods of time. For example, The Carson Kit can cook 30+ lbs (5 lbs per skewer) of the most delicious top sirloin in the world and be ready to carve table side right off the fire kissed skewers to a mid-rare temp in under 30 minutes. AND what you're not ready to eat can be placed back on to the kit to keep spinning until your audience is ready for more! That's a real powerful difference of the Rodizio cooking physics.
Here's a visual example of a Gorgonzola Sirloin Recipe.
Imagine 6 of those 5 pounds skewers prepped cooked and served in under 30 minutes.
Even though it has a high cooking capacity, it’s just as easy to cook dinner for two. It is a grilling instrument after all; you can play it loud or play it as soft as you like.
World Rodizio Revolution is coming! Keep up with us on Facebook, twitter and our website for recipe ideas and inspiration. We encourage you to track our story while you help us put your spin on it as well!
COMMONLY ASKED QUESTION
"Yeah, but how do you control the heat when the lid is always up?"
You control the heat just like you control the heat of a camp fire. You put coal or wood on as needed. Other than that with Rodizio it is not necessary to control the heat. Anytime you are using your current grill with the lid up then your are technically turning kamado, gas, charcoal grill etc. into a campfire cooker which is all you need when grilling with a rotisserie!
"What about flare ups?"
Flare ups are mostly a fear when you keep your meat stationary over a fire. If the meat is constantly spinning its an entirely different story when your meat is evenly cooking and barrel rolling through the flame. Here's a Parmesan Pork Tenderloin recipe to help explain:
Notice at the 45 second mark. You actually want the excess fat to roll off into the fire. That's where you get the fire kiss jump that leaps up and slaps the meat as it rotates. If I were to turn the spits off, gravity would kick in and you would end up with a grease fire like so!
So yes your are correct in your fear when thinking of a stationary piece of meat, however Rodizio means wheel or to rotate consistently in Portuguese though therefore there's nothing to be freaked out about. Also notice how the ease of skewering and ease of carving is completely different from how you would skewer a conventional one bar rotisserie cumbersome set up. That tenderloin could have been marinating a lot longer then was in the video but its not necessary because the rotisserie technique exponentially self bastes and self saturates the meat while its cooking. The idea of control shifts majorly when thinking Rodizio style. Its not really necessary to control the heat other than you want a hot fire. The control benefits comes in when you have more control on when you actually want to serve the meat you're cooking not the grill telling you when its time to eat. As you will find, this a big help when having to deal with the one thing you're never going to be able to control, human punctuality! or lack there of.
So basically the Carson Rodizio kit simply allows YOU the griller more freedom to dictate when YOU want to serve your meat not the other way around.
I could skewer up 1 pork tenderloin or is many as 12 pork tenderloins like in the recipe video above and have all 12 tenderloins ready to serve in less than 30 minutes. Or I could move all the pork up a level, some resting on the third tier others rotating on the second tier and serve that same batch of pork one or two hours later and it will still arguably be one of the best pieces of pork you've every put in you mouth. People pay me as much as $50+ a head to taste what's coming off my grills on the Carson Catering side of things. See more Carson Rodizio Catering Pics here.