While I love to leave home, get on a plane, and pursue far-flung adventures, I also really love staycations and easy weekend trips close to home.
This is one of the main reasons I moved to Los Angeles eight years ago. When it’s 75 degrees and sunny most of the year, and when you can look out your window and see palm trees, it’s a lot easier to make staying at home feel like a mini vacay. Plus, with a multitude of climates and adventures within 1-2 hours in every direction — from 9,000 foot peaks covered in pine trees, to rolling hills covered in vineyards, to sandy beaches, to beautiful deserts — feeling far away while staying close to home is simple.
Recently, I’ve been enjoying the occasional weekend in Palm Springs — the legendary desert oasis that’s be attracting celebrities, SoCal natives, and international travelers alike for decades.
For all the times I’ve been to Palm Springs, my favorite time of day remains the same — it starts around 6pm when the temperature begins to drop and the sun begins to slowly set behind the town’s dramatic mountain-scape. It’s at this time of day the world here is enveloped in a soft, golden glow and the time of day I love being outside the most.
Needless to say, this is perfect grilling weather. And while Palm Springs has plenty of amazing restaurants to dine in, for me, nothing beats saying in with friends and cooking outside. That’s why Palm Springs was the perfect spot to test out and grill with Char-Broil’s patented TRU-Infrared cooking system.
Char-Broil Signature TRU-Infrared 4 Burner Gas Grill
Why I Like It & Key Features
Great Size – This mid-sized grill is just right; not too big, not too small. In addition the sturdy and wide side shelf, it features a spacious, 4-burner grilling surface, plus a side burner. Which leads me to…
The Side Burner – While you may not think you’ll use it often, you’ll be surprised by how handy having a side burner is. It makes any grill feel more like an outdoor kitchen and will save you from running in and outside to use your stove. But the best part is the included and interchangeable cast iron griddle, which’ll expand your grill’s capability even further. Personally, I love it for making breakfast outside (while you’ve got sausages or veggies on the grill, you can be making eggs, bacon or pancakes on the griddle).
Easy To Light - I don’t know about you, but I’ve been around one too many grills that can be a pain to light. This is never the case with Char-Broil Signature Tru-Infrared 4 Burner Gas Grill and it’ surefire, one-touch electronic ignition.
The Right Price – at $499.99, it’s not the least expensive grill out there, but in a world with plenty of multi-thousand dollar grills, it’s certainly not the most expensive. If you don’t want to break the bank on a grill, but want a mid-sized grill with plenty of power, style, and helpful technology, this is a solid choice. Speaking of technology…
The Benefits Of Char-Broil TRU-Infrared
First things first…what is TRU-Infrared cooking technology? It’s Char-Broil’s patented cooking system which uses a stainless steel plate, placed between the burners and the the grill grates, that captures heat and delivers it evenly across the grilling surface. This means you’ll get:
Even heat distribution and no cold spots
Faster cook times (if you want it to, this grill gets hot, FAST)
No Flare Ups (as the TRU-Infrared plates keep liquid and fat from dripping onto the flame and causing flare ups)
Juicier food (TRU-Infrared plates vaporized any drippings and turn it into smoke/steam, which returns to you food)
The Video Explains It All. Check It Out
All the primary grill tools you need, all with comfort-grip handles and stainless steel design. Comes with a fork, basting brush, spatula and tongs.
Char-Broil Signature TRU-Infrared 4 Burner Gas Grill – Price: $499.99
What I Made: Grilled Balsamic Chicken & Shrimp Kabobs
I found his healthy and delicious recipe here. My modified recipe is below!
Grilled Balsamic Chicken & Shrimp Kabobs - Recipe
For The Kabobs
2.5 lbs. boneless skinless chicken breasts, cut into 1″ cubes
1 bag of frozen, peeled, uncooked shrimp — thaw before grilling
3 peppers, any color, cut into cubes
1 red onion, cut into cubes
2 zucchini, 1/2″ slices
For The Balsamic Marinade:
1/4 cup balsamic vinegar
1/4 cup canola oil
1 tablespoon dijon mustard
1 tablespoon honey
salt & pepper
1. Make your marinade – In a bowl add: balsamic vinegar, dijon mustard, honey, salt, and pepper. Whisk together and slowly add in the canola oil whisking the entire time.
2. In large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 20 minutes to marinade. (You can marinade for longer if you have time).
3. Preheat grill to medium high heat (375-400 degrees F).
4. Remove the chicken and shrimp from the refrigerator and assemble the kabobs.
5. Place kabobs on grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
6. Remove from grill, let rest for a few minutes, then serve!
Disclosure: Char-Broil provided me with a grill to test. As always, opinions are my own.