Grilling The Perfect Steak

The Perfect, Grilled Steak

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There is not much better in this world than sitting down to eat a perfectly grilled,
tender, and juicy Porterhouse or T-Bone steak. There are many opinions and
techniques available regarding the best way to master cooking a steak including
whether or not to marinade or use a rub, how long the steak should be grilled, and
how to correctly grill the steak. In my book there is only one way to grill a steak, and
you will find instructions below for grilling a Porterhouse steak, which will also work
for a T-Bone steak.

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Choosing the Cut of Meat:

1. The first step is to choose a great cut of meat to grill. You will probably need a
good butcher's help to do this. He or she can cut the steak for you. Choose a steak
that is at least 1-inch thick, up to 1.5 inches thick. The Porterhouse needs to be
fresh, not previously frozen, and it should be a nice, red color.

Marinade and Seasoning:

2. When you marinade a steak, you are not trying to change the flavor of the steak,
you are trying to compliment the delicious, natural flavors produced by grilling and
already present in the meat. You do not have to use a marinade, but a good
marinade will help in tenderizing the meat.

Steak Marinade:

1. 12-ounces of a dark beer such as Amber Bock

2. 3-Cloves of Garlic, Peeled and mashed

3. 1/4-Cup Chopped Onion

4. 1-TSP Fresh Ground Pepper

5. 1/4-TSP Salt

6. 1/4-Cup Vegetable Oil

7. 1/4-TSP Cumin

8. 1/4 TSP Dried Thyme

Instructions:

1. Whisk together all Ingredients

2. Place steak in a safe container, such as Tupperware, and pour marinade over the
steak

3. Turn the steak over, put a lid on the container, and refrigerate for 12 to 24 hours

Grilling the Steak

1. Remove the steak from the marinade, and let it sit for about 1 hour before you
grill it. This will bring the temperature of the meat closer to room temperature.

2. Before lighting the grill, spray on pam to prevent sticking.

3. Gas Grill Method: If you are using a gas grill, hopefully it has two burners. Heat
the grill by turning one of the burners on high, and the other on low. This will allow
you to sear the steak and seal in the juices. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

4. Charcoal Grill Method: Build a fire in 1/2 of the pit, and let the charcoal burn
down; they will turn white, and you should not be able to hold your hand over the
top of the grill for more than 1-2 seconds. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

5. Let the steak rest by placing it on a plate and covering it with foil for about 5
minutes or so. This will help in making the steak tender and juicy because if you cut
the steak too early, the juices will be hot, causing them to ooze out.

Steak Toppings:

1. Sauteed mushrooms and onions are two of my favorite steak toppings.

Directions:

1. Heat 4-TBSP of butter in a non-stick frying pan.

2. When the butter melts, add sliced onions and cook for 4 minutes

3. Add mushrooms and cook for another 4 minutes or until onions are opaque.

Options:

1.You can add 3-TBSP of heavy cream when you add the mushrooms to produce a
creamier topping

2. Add 1-2TBSP of Soy sauce or Worcestershire sauce to butter.

Eat Up!

Grilling The Perfect Steak

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Christmas Sales Deni 10800 Vertical Rotisserie Oven 201

Dec 18, 2011 07:05:21

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>> Click here to update Christmas prices for Deni 10800 Vertical Rotisserie Oven <<

Christmas Sales Deni 10800 Vertical Rotisserie Oven Feature

• Makes food crispy on the outside and juicy inside
• Slide out base allows easy food preparation away from heat source
• Cool Touch handles and knob
• Non-stick interior is easy to clean
• Digital timer with auto shut-off and electronic LCD display

Christmas Sales Deni 10800 Vertical Rotisserie Oven Overview

Deni’s Vertical Rotisserie is perfect for healthy cooking indoors. The rotisserie heats up fast, cooks quickly and most important, clean up is a breeze. The rotisserie seals in juices and drains unhealthy fat from food as it cooks. Cook roasts, chicken, turkey, fish, or kebabs. The rotisserie has a center heater so everything you cook will have a crispy outside with a juicy interior. The rotisserie is energy efficient and quiet. Cooks food 20% faster than a conventional oven, but uses almost half the energy. Center heating element allows for faster cooking, and roasts from inside –out and outside-in for juicy tender foods. Can hold up to a 5-lb chicken or an 8-lb roast. Glass lid and front allow you to monitor food while cooking. With so much versatility, your customers will not be disappointed

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How to Cook Filet Mignon

Filet mignon! To many peoples' minds, the words themselves speak of excellence, good living and expensive taste. No wonder. Carefully selected and expertly cut, filet mignon is a steak lover's dream.

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Filet mignon is a boneless steak that is cut from the tenderloin of the cow, which, as its name implies, yields the tenderest meat.

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The filet itself is usually cut into portions between 1 and 2 inches in thickness. Oftentimes, stores sell such portions pre-wrapped with bacon. The reason for this is that file mignon does not contain as much fat marbling as bone-in steak cuts generally do; the bacon, then, substitutes for the missing fat.

If you prefer your marbling to be natural, or you simply don't eat pork, then look for filet mignon that is pink rather than red--the lighter the color the better, in other words. Lighter color=more marbling.

One key point to remember when cooking filet mignon, whether you broil, roast, grill or pan fry it, is to use high heat in the process. A second key point is not to cook it too long; filet mignon is particularly susceptible to drying out as it cooks.

Keeping those two key points in mind, almost any steak recipe will work for filet mignon. Cookbooks and the Web are overflowing with imaginative things you can do with this royal cut of beef. If you've never cooked filet mignon, though, here are two basic recipes to get you started:

Grilled Filet Mignon

Ingredients

4 filets mignons

Salt

Black pepper

Directions

Heat grill. Grill filets mignons for 3 to 5 minutes per side, which will cook them to medium or medium-rare doneness. Add salt and pepper to taste. Serve.

Note: Connoisseurs will tell you that filets mignons can only be properly appreciated medium-rare or even rare. I tend to agree. But if you really can't stand the thought of eating steak that pink, feel free to cook longer. Again, start with high heat so as to minimize the time needed to reach your preferred state of doneness.

Sauteed Filet Mignon

Ingredients

4 filets mignons

Salt

Freshly ground black pepper

2 teaspoons fresh, chopped rosemary

Cooking oil

Directions

Season the filets mignons with the salt and pepper, then sprinkle rosemary over them. Heat a little oil in a skillet over medium to high heat. Place the meat in the skillet and fry for 3 to 5 minutes per side (for medium-rare doneness).

By the way, a red wine such as cabernet sauvignon or burgundy makes a great accompaniment to filet mignon.

How to Cook Filet Mignon

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Strawberry Protein Powder

How Long Does a Turkey Breast Take to Cook?

Turkey is a dish most people ignore until around the time of thanksgiving, but it is actually a tasty, and healthy meat that can be enjoyed at any time of the year. Turkey is ideal for sandwiches, stir frys, salads, and lots of other dishes, and is a good alternative to chicken when you fancy a change, but want to stick with white meats.

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The cooking time of a turkey breast depends mostly on its size - bigger portions of meat take longer to cook. Other factors that affect the cooking time include the ratio of meat to bone, and whether or not you are trying to cook from frozen. Another thing to consider is the kind of marinade used, and the cooking method that you plan to use.

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What Internal Temperature?

There is no shortage of experienced cooks and top-notch cookbooks that give you their best guesstimate for the ideal turkey breast cooking time. Usually, they will explain that is depends on the size of the piece. However, the best way of getting the roasting done just right is to buy a cooking thermometer and use it to check the turkey regularly to see if the internal temperature has reached 170 degrees Fahrenheit. As soon as the cooking thermometer register 170 degrees, not only is your turkey safe to eat, it is also deliciously moist and tender. There are different methods that you can use to cook turkey, and you have a choice in the pan to use too, but shallow roasting pans are the best bet for cooking turkey breast every time.

Usually turkey breast is served without stuffing, however some people prefer to stuff bigger portions. An 8 pound portion is ideal for stuffing with some of your favorite herbs and spices. Usually for a 2 or 3 pound turkey people cook them for 1 and a half to two hours at 325 degrees Fahrenheit, with 4 to 6 pound breasts taking 2 and a half to three hours, and an 8 pound portion taking 3 and a half hours.

An Easy Recipe

Turkey breasts can easily become a staple of your diet, and you need not get bored of them if you add a little zing to the recipe - a citrus turkey breast sandwich is a great snack for example. Just add some jalapeno paste, lime juice, orange juice, garlic, and onion paste to a marinade - roast the breast, and shred or slice before adding to sandwiches for a healthy and tasty lunch option.

How Long Does a Turkey Breast Take to Cook?

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Easy Summer Recipes - Budget Meal Planning For July

We all need easy summer recipes, ideally ones that don't require us to spend ages in the kitchen. My favorite easy summer recipes are those that provide leftover meals. Here is a "taster" from July Budget Meal Planning:

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This rotisserie chicken rub recipe is ideal on an oven baked whole chicken, a rotisserie chicken or it can be used to produce the easiest of spicy grilled chicken recipes - it is versatile.

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You can either thread the chickens onto a rotisserie iron or oven roast them according to the instructions below.

The recipe below is for two chickens. Use one for this meal and the second bird will make a chicken leftover meal by way of a Sesame Chicken recipe, Chicken Curry, Chicken Salad Sandwich or Caesar Salad.
Easy Preparation time: 5 minutes Cooking time: 1¼ - 1½ hours Serves: 4 - 6 at 2 separate meals

Ingredients:
2 x whole chickens (giblets removed) each weighing about 4lbs / 1.8kg

Rub Ingredients:
1 tablespoon salt 1 tablespoon ground black pepper 1 tablespoon paprika 1 tablespoon cumin 1 tablespoon garlic flakes 2 tablespoons ground ginger 1 tablespoon cinnamon

Method:
Preheat the oven to 350 degrees F / 180 degrees C. Wash and pat dry the chickens. Sit them both in the same baking tray, breast side up. Mix together the rub ingredients. Massage the rub into the skins of the chickens, ensuring that you rub the underneath of the chicken and in between the joints. You can either thread the chickens onto a rotisserie iron and cook according to the instructions of your oven or you can oven roast them. In this case, roast the chickens for about 1¼ hours, basting every 15 minutes. Slit the joint between the thigh and the breast. If the liquid runs out clear, then the chicken is cooked. If there is any evidence of blood or pinkish liquid, cook a little longer. Once the chickens have cooked, remove them from the pan and allow to "rest" for about 10 minutes. You can cover them with foil or a cloth. This allows the meat to reabsorb the juices instead of their running out as soon as you carve.

July Meal Planning is currently available. The meal plan includes summer dessert recipes, summer picnic recipes and healthy breakfast recipes. Save time money and your sanity!

Easy Summer Recipes - Budget Meal Planning For July

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Christmas Sales Black & Decker CTO7100B Toast-R-Oven Digital Rotisserie Convection Oven 201

Dec 15, 2011 13:29:55

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Christmas Sales Black & Decker CTO7100B Toast-R-Oven Digital Rotisserie Convection Oven Feature

• 1500-watt 6-slice countertop convection oven toasts, bakes, broils, and rotisserie cooks
• Push-button control panel with digital display; 1-touch operation for popular foods and functions
• Adjustable time and temperature; convection fan for even heating; fits a 12-inch pizza
• See-through glass door; slide-out crumb tray; baking pan and rotisserie spit/forks included
• Measures approximately 13-4/5 by 21-4/5 by 16-1/2 inches; 1-year limited warranty

Christmas Sales Black & Decker CTO7100B Toast-R-Oven Digital Rotisserie Convection Oven Overview

Breakfast, lunch, dinner or snacks, this versatile toaster oven-toasts, cooks, broils and reheats a variety of foods. With the rotisserie heat is applied directly from the side and is great for preparing meat, pork and chicken. Enjoy your favorite 12” pizza, casseroles or whole chicken cooked to perfection right on your countertop.

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Outdoor BBQ Island

Do you spend time in the summer making delicious barbecue ribs on your outdoor grill? Well now you can stash the grill in the attic and build yourself an outdoor kitchen with all of the conveniences and comforts of the indoor kitchen and with a built in outdoor BBQ island.

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No more running into the house for things you need while the ribs are burning away. With an outdoor kitchen everything you need is right at your finger tips including a dining area in which to serve your newly barbecued ribs.

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An outdoor BBQ island has the grill located at the top of the island with convenient storage for the fresh ribs or steaks, condiments and sauces all in a refrigeration unit in the island. There is also convenient storage for the apron, towels, and utensils needed to cook with. For dining, there could be a storage compartment for dishes, flatware, glassware and mugs as well as serving dishes and platters. Certainly this type of grill is more convenient than the old outdoor grill. Besides, there is more time for you to enjoy the job of grilling and will give you more time to relax and enjoy the company of your family and friends

Your outdoor BBQ island can be gas (generally propane), electric or charcoal. They can be designed to have a cooking top with side burners and a warming oven or cooking oven and rotisserie. In some instances the island will also house a refrigerator and a place for the microwave. You can also have our barbecue island on wheels which will then give you the option of settling it down wherever you may want, either pool side or near the house. You can also make your barbecue island stationary and enjoy using it in the same place every time. When designing your outdoor kitchen, after you have obtained all of the necessary permits, researched the different prices of each component of the kitchen the first thing you want to look for is the outdoor BBQ island and not just because it's Dad's basic necessity.

Outdoor BBQ Island

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The Vermicelli, Beef and Thai Basil Salad Recipe

Preparation times 20 minutes
Total cooking time: 10-15 minutes
Serves: 4

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Ingredients for the vermicelli, beef and thai basil salad recipe:

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125 g (4 oz.) dried rice vermicelli
600 g (1 1/4lb) rump steak
oil, for cooking
2-3 cloves garlic, thinly sliced
1 small red chilli, finely chopped
1 small red capsicum, thinly sliced
1 red onion, thinly sliced
1 cup (30 g/1 oz.) coriander leaves
1 cup (30 g/1 oz) Thai basil leaves or green basil leaves

Dressing for the vermicelli, beef and thai basil salad recipe:

1-2 cloves garlic, crushed
1 red chilli, chopped
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon fish sauce
3 tablespoons grated palm sugar

Directions for the vermicelli, beef and thai basil salad recipe:

1. Soak the noodles in hot water for 5 minutes, or until soft, Drain,

2. Combine the dressing ingredients) mix well and set aside,

3. Thinly slice the beef across the grain, Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side, Stir-fry the beef in 2 -- 3 batches for 2 minutes, or until just brown, yet still pink in patches. (Ensure the wok is hot before each addition.) Remove all the beef and set aside.

4. Heat another tablespoon of oil in the wok, then stir-fry the garlic, chilli, capsicum and onion for 2-3 minutes, or until soft but not browned.

5. Add the beef to the wok to just heat through quickly, then toss the mixture through the vermicelli. Pour on the dressing, and toss through the coriander and Thai basil leaves.

Nutritional Value for the vermicelli, beef and thai basil salad recipe:

Protein 40 g;
Fat 15 g;
Carbohydrate 35 g;
Dietary Fibre 2 g;
Cholesterol 100mg;
Energy 1795kj (425cal)

The Vermicelli, Beef and Thai Basil Salad Recipe

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Christmas Sales Deni 10800 Vertical Rotisserie Oven 201

Dec 13, 2011 20:42:36

Click for larger image and other views

>> Click here to update Christmas prices for Deni 10800 Vertical Rotisserie Oven <<

Christmas Sales Deni 10800 Vertical Rotisserie Oven Feature

• Makes food crispy on the outside and juicy inside
• Slide out base allows easy food preparation away from heat source
• Cool Touch handles and knob
• Non-stick interior is easy to clean
• Digital timer with auto shut-off and electronic LCD display

Christmas Sales Deni 10800 Vertical Rotisserie Oven Overview

Deni’s Vertical Rotisserie is perfect for healthy cooking indoors. The rotisserie heats up fast, cooks quickly and most important, clean up is a breeze. The rotisserie seals in juices and drains unhealthy fat from food as it cooks. Cook roasts, chicken, turkey, fish, or kebabs. The rotisserie has a center heater so everything you cook will have a crispy outside with a juicy interior. The rotisserie is energy efficient and quiet. Cooks food 20% faster than a conventional oven, but uses almost half the energy. Center heating element allows for faster cooking, and roasts from inside –out and outside-in for juicy tender foods. Can hold up to a 5-lb chicken or an 8-lb roast. Glass lid and front allow you to monitor food while cooking. With so much versatility, your customers will not be disappointed

SAVE NOW on Christmas Sales Offers below!

Available In Stock.

This Christmas Deni 10800 Vertical Rotisserie Oven ships for FREE with Super Saver Shipping.

Price : Click to Check Update Prices Please.

Limited Offer Today!! Deni 10800 Vertical Rotisserie Oven Christmas and Cyber Monday 2011 Deals

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Tips For Cooking With Real Firewood

I love to cook over real fire! Whether on a gas grill, charcoal grill, smoker grill, fire pit or even in my fireplace, cooking with fire is fun and creates unique and delicious aromas and flavors that enhance many foods greatly. But by far my very favorite way to cook is over a real hardwood firewood fire. While good charcoal and smoker cooking can certainly give you some nice char-broiled wood flavors, there is nothing quite like a real wood fire. There is something very primitive and romantic about it, harking back to pre-modern times when food was all cooked over an open wood fire.

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Most people do not take advantage of real wood to cook anymore because technology has made things easier for us. Between gas stoves and grills and easy to light charcoal, cooking with fire is quick, easy and pretty much hassle free nowadays. However, there is something to be said for a leisurely afternoon, building a real fire and then using that fire to perfectly cook your grilled meal. Sometimes I don't want "quick", "easy" or the bare minimum.

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So for all those like-minded grillers out there, those who want to get a little more primitive and a lot more delicious, here are some tips for how to cook with real firewood on your grill, fire pit or even in your fireplace. It takes some time and it take some practice to get right, but I think you will love the results!

Choose Good Hardwoods

At the heart of great wood cooking is good firewood which burns long, hot and gives off savory aromas. Don't skimp in this department! All of the smoky, grilled flavor that you get in your food comes from your wood so if you use bad wood, your results will be bad. So what is bad? First of all, avoid softwoods in general.

Softwoods burn easily and hot but don't burn as long and don't tend to develop long-lasting hot embers at their core. Softwoods, like pine for example, also tend to be fairly resinous and many give off piney or other sharp smells which, while not unpleasant, do not pair well with food. You can use softwoods to help get your fire started, but what you really want for the majority of your firewood is good, seasoned hardwoods.

Hardwoods are denser and will burn longer and hotter. They take longer to get started, but the extra work is worth it. There are dozens of hardwoods that make great fuel for cooking, some of which have very distinct and delicious aromas and flavors. Oak is very common, which gives off a rich, smokey aroma. I prefer fruit and nut woods as they tend to have a milder, almost sweet, aroma. Some excellent choices are almond wood, apple wood, pear wood, and pecan wood, if you can find them. Most people know about mesquite and hickory for smoking, but they are also hardwoods which make excellent fuel. If you happen to live on a vineyard, old grape vine cuttings make great wood for quick fires!

Build Your Fire Ahead

As I mentioned above, starting a hardwood fire can take some time to really get going. In addition, because you want to cook with embers as much as possible, you want to give your fire a chance to burn down as much as possible before you throw food on top. This can take quite a long time and depending on how much you are planning to cook and how big your fire pit or grill is, this can take literally several hours to build the fire, keep feeding it to build up a core of embers, and then let the large flames die down before starting to cook. Of note, while I generally prefer to do this type of wood fire cooking on an outdoor fire pit with a grill grate, most people don't realize that you can burn a wood fire in most heavy duty charcoal grills as long as it is big enough. I have used the large Weber 22-1/2" charcoal kettle grills to good effect as well as some Char-Broil charcoal grills.

Cook with Embers

As mentioned above, when cooking with real firewood, cooking over the hot embers is ideal. Why? A new fire, which has just been started does not give off much heat. Additionally, there are large flames coming up from the wood. If you lay a grill grate across this young fire, you will not get much radiant heat and instead will have big open flames lapping up around your food. This spells disaster for grill cooking! Your food will not cook on the inside very fast and the outside will catch fire and get burned to a crisp in no time!

To avoid this and to get the most of your firewood, take your time and start early. Red glowing embers give off tons of heat and don't have big flames. If cooking in a fire pit or large grill, start your fire early and keep adding wood for a while to build up a deep core of hot, glowing red embers at the bottom. Then let the top wood burn down until you barely have any flames left, just a big, deep pile of red embers. These embers give off a lot of heat and because they don't have large flames, they are less likely to char your food to a crisp. Only then should you lay your grill grate across and add your food. If you are cooking a lot and the heat starts to die down, stirring the embers with a poker helps to get more oxygen to the wood and will increase the heat for a while. If you really need more fuel, you can add firewood to the side and only push it over, under the cooking area, when it has burned down and no longer has large flames.

Rotisserie Cooking

One way to get a lot out of your wood fire cooking is to use a rotisserie. There are various rotisserie contraptions that can be purchased at grilling and camping supply stores. These are basically a large motorized or hand-turned spit that rotates over your fire pit. This is advantages for several reasons. First of all, for large roasts, such as whole poultry, pigs, and other large roasts, it gives you a very even, consistent cooking heat throughout the meat so that your food stays succulent and evenly done.

Also, for these larger roasts, laying them directly over hot embers can burn the surface long before the interior is even warm. Finally, the rotisserie can hold your food a considerable distance above your wood fire so that you can even cook over open flames without your food burning. If high enough, only the rising heat, not the actual flames, reaches your food, which is perfectly rotated in the aromatic smoke. Therefore, prep time is reduced as you don't have to burn your wood down to embers first, although some embers help to supply adequate heat. For grilled leg of lamb and whole chicken and game birds, rotisserie cooking over a fire pit is one of my favorites!

Fireplace Cooking

In the winter it is often too cold outside to cook outdoors. However, many of us have a wonderful real wood cooking area right in our homes, although some of us don't realize it. Most fireplaces are used exclusively for heat and ambiance these days, but years ago it was the primary cooking area in many houses. I love hearth cooking and it is not as difficult as most people think. For most types of fireplace cooking, special equipment is needed. There are fireplace cranes available which hold a handled Dutch oven pot or kettle over your fire to cook stews, soups or coffee. Fireplace grills are available which is basically a grill grate that sits over your firewood grate in the fireplace and allows you to grill any number of foods.

Even fireplace rotisseries are available which sit just in front of the fireplace and slowly turn your roast meats. But if you don't want to invest in any extra equipment, there is always string-turned fireplace cooking. Traditionally a way to roast a leg of lamb in front of the fire, I have adapted string-turning to roast a number of different types of roasts, from whole poultry to tri-tip. All you need is a long piece of kitchen twine and a screw or hook installed in your mantle above your fireplace. The weight of the roast slowly spins it on the string so that you have a poor man's rotisserie without a lot of extra equipment!

An Alternative

Finally, if all of the above seems like too much work and too much hassle there are easier alternatives to infuse wood smoke flavor into your food. Using smoking wood chips or chunks in either a barbecue or dedicated smoker grill is an option. Smoker cooking can really give you rich, aromatic smoke flavors in your foods. However, because you are using standard charcoal or gas as a fuel source, you avoid much of the hassle of cooking with real firewood.

I hope these tips help to get you started cooking with real firewood to bring your grill cooking to a new level of fun and flavor. Remember to always be safe when using fire of any type! Follow all basic fire safety rules so that only your food gets cooked!

Tips For Cooking With Real Firewood

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Christmas Sales Ronco ST5000PLGEN Showtime Digital Rotisserie & BBQ - Platinum Edition 201

Dec 12, 2011 23:01:38

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Christmas Sales Ronco ST5000PLGEN Showtime Digital Rotisserie & BBQ - Platinum Edition Feature

• Can roast a delicious (up to) 15 lb. turkey in only 3 hours. No more basting. Perfect turkey every time.
• Roast amazing prime rib, tri-tip, ham, pork and lamb roasts that taste like a professional chef cooked them
• Cook delicious salmon, trout, shrimp, pork chops, lamb chops, hamburgers, steaks and much more in the standard basket
• Easy to clean! Non-stick drip pan and baskets go right into the dishwasher
• Outside Dimensions - 19W X 14D X 13H

Christmas Sales Ronco ST5000PLGEN Showtime Digital Rotisserie & BBQ - Platinum Edition Overview

The Ronco

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Available In Stock.

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