I meet a lot of women interested in grilling through my women’s grilling clinics, so it’s no surprise that I field a lot of questions about which grills to buy for a “first time buyer”. This grill has come up a few times by friends as it is very portable, so I am psyched I have gotten a chance to get to know this grill better so I can give my 2 cents when people give me a call.
This grill is made primarily for tailgating so it is rather streamlined for the purpose of being light, easy to transport, and easy to use. These qualities are what you look for in a grill as we know that tailgating requires a lot of multi-tasking: drinking beer, socializing, and making lots of trips to other people’s tents.
The ease of use is what makes this grill charming. It folds into a compact space so transporting it is easy, and comes with wheels and collapsable arms so you can take it from compact to full size with the touch of a button.
It runs on a propane cylinder, the kind you can buy at HD/Lowes in the plumbing section (for soldering). You simply screw the cylinder in and turn the grill on. As a tailgating grill, you won’t get a thermometer on your grill, but will simply have to go with the low/medium/high settings on the knob attached to the cylinder to get an idea of your heat intensity.
The grill comes with 2 coolers, both of which can also be used to keep hot items hot. So, for ease of use you can lug both your grill and cooler across the parking lot in one step.
I decided to make margarita chicken with cilantro lime cream cheese stuffed poblano peppers to try out this grill. Here’s the recipe in case you want to try for your next tailgate!Print
- Chicken legs, about 1 lb
- one bunch cilantro
- margarita marinade: one part tequila, one part triple sec, one part lime juice
- 4–6 poblano peppers
- 1/2 cup low fat cream cheese
- 3 tablespoons low fat sour cream
- lime juice – 1 tblspoon for cream cheese filling
- sea salt
Marinade the chicken in margarita mix plus a large bunch of chopped up cilantro. Marinade for at least 3o minutes.
Cut off the tops of the poblanos on 3/4 of the side, leaving them attached so the tops can be close to keep in the stuffing. Take out seeds. Mix cream cheese, sour cream, lime juice and more cilantro (about 1-2 tblsp) and stuff inside the peppers.
Grill the chicken on medium/medium high heat until internal temperature reaches 170 degrees. Put peppers on at the same time as the chicken and grill until char marks form.
In summary, the Grill2Go ICE is exactly what it says it is- a great portable grill for tailgating or taking your party on the go. I look forward to taking this grill camping when the temps get a little cooler in South Florida! Then I’ll really find out if it’s also a great “all terrain” grill. If so, I will then rename the Grill2Go my “SUG”- Sport Utility Grill.