Meet: The Quick Briq
When was the last time you cooked with charcoal on a Tuesday night? Designed with less mass than our Everyday Briqs for a speedier cook, our Quick Briq is made from natural American hardwood charcoal for that perfect flavor you simply can’t get with propane. With the Quick Briq, weeknight cooking is easier, tastier and faster than ever.
Burn time: 30-45 minutes
Temperature range: 450-600°F
Wood variety: Hardwood Oak Charcoal
Great for: Smaller or 1-course meals; cooking for 2-4 people; meals that take under 30 minutes to make; fast cooking foods like burgers, chicken, fish, pork chops, portobello mushrooms, sausages, zucchini.
Quick Briq 101
1. Open the Briq package and immediately place the Briq into the drawer. The notched corner on the Briq should line up with the notch in the Briq pan.
2. Turn the dial, and hold the ignition switch to the right for two seconds, then back to center. Set your temperature between 450°-600°F.
3. Leave the lid open for the first 5 minutes to let the alcohol burn off.
Working the lid to your advantage
Hot Tip: Briqs give off a fierce heat as they are firing up. If you want to maximize the heat during a Quick Briq session and cook between 500-600°F, keep the lid open for only 5 minutes after ignition, then close the top until the grill reaches its target temperature.
Cool Tip: If you want to stabilize at a lower temperature, keep the lid open for 10 minutes until the desired temperature is reached, then close the lid to stay within the 450-500°F temperature range.
Some favorite recipes with the Quick Briq
Quick Briq Techniques: Roasting peppers
Peppers, chiles, eggplants — anything you would char or roast over an open flame in your kitchen or broil in your oven can be done on the Spark! Stop worrying about whether the smoke alarm will go off and take it outside.
Veg Out
Tips For veggies on the grill
Vegetables are so delicious cooked directly on the grill grates, but how you cut them matters to keep them from falling through the grates. Here are some tips to take to the cutting board!
Zucchini: cut into coins or lengthwise into long, flat planks. Place on the grill perpendicular to the grate lines.
Onion: peel the outer layer and quarter or cut crosswise into rounds; secure with skewers to keep the layers together.
Mushrooms: cut in half and skewer or keep whole.
Corn: cook in the husk, letting the husk blacken and slightly char the corn underneath.
Acorn Squash: cut in half, scoop out the seeds, then score the inner flesh before oiling and seasoning. Squash are also pretty cut into wedges.
