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Robata Grill

 

Aug 17, 2016

NRG Stadium to be smokin' hot with addition of Killen's BBQ for Texans games


Category: BBQ News

Chefs Teddy Lopez and Ronnie Killen prepare Killen's Barbecue at NRG Stadium. Photo by Eric Sandler

 

As Houston prepares to host Super Bowl LI in February, the Houston Texans have instituted a comprehensive set of upgrades to the fan experience at NRG Stadium. Of course, that means new food options.

 

Leading these upgrades will be the addition of Killen’s Barbecue at two stands in Sections 109 and 129. Unlike the brief period of time in 2014 when Killen’s served briskets at Minute Maid Park, the Texans are doing it right. The same J&R Manufacturing smokers that power chef-owner Ronnie Killen’s award-winning Pearland barbecue joint have been installed at the stadium.

 

“During the offseason, Ronnie went out, and we built two custom smokers to his specifications,” Aramark general manager for NRG Park Joel Nash said at a media event at NRG on Tuesday. “They were literally craned into the building during the offseason and are now sitting behind his concession stands on the main concourse. Ronnie will have the capacity to smoke over 200 briskets on the property.

 

Longtime Killen’s sous chef Teddy Lopez will oversee the operation, and Killen, a Texans season ticket holder, will be able to assist as necessary. The stands will serve both brisket and turkey sandwiches. Two other stands will serve the “Killen’s Famous Brisket Stak,” which consists of waffle fries topped with brisket, creamy pepper jack cheese sauce, sour cream, and green onions.

 

Adding Killen’s is part of a comprehensive series of NRG upgrades. Underbelly chef-owner Chris Shepherd has added to his presence on the suite and club levels with a new Korean Sloppy Joe. To keep things fresh for season ticket holders, the James Beard Award winner will roll out a new item for every regular season home game.

 

In addition, Berryhill Baja Grill consulting chef Alvin Schultz showed off two of his creations that will be available to football fans: a Korean fried chicken taco and a cheesy shrimp and grits taco. Fort Worth “Cowboy Chef” Grady Spears now has added concession stands in the Upper Concourse that will serve carved meat sandwiches.

 

Even the hot dogs will be better, thanks to a new partnership with Holmes Smokehouse. The Texas-owned grocery store favorite will serve varieties which include regular, jalapeno cheese, and a half-pound foot-long made with brisket.

 

Fans will be able to post pictures of all the new dishes thanks to a ramped up WiFi system that will allow for up to 50,000 connections. No worries about power drain as the stadium is adding a dozen Redbox-style, Reliant-branded charging stations that will allow fans to rent portable chargers.

 

“We go to a lot of stadiums throughout the country to see what’s new and what’s latest . . . we put all those things into this experience,” Texans president Jamey Rootes said. Later, he added “these enhancements are a reflection of the passion and commitment we have to provide the finest fan experience for our great Texans fans and the best game experience in the National Football League.”

 

Source: CultureMap Houston

 

 

 

Tradition, whether it happens to be hardwood smoked barbeque or Brazilian Churrasco grilling, is a part of the rich history of food preparation. One of the oldest and most popular traditions is Japanese Robata Grilling. This cooking style has been perfected over centuries and J&R has created a new chef-friendly grill to bring this venerable cooking style to the modern commercial kitchen.


Robatayaki refers to restaurants in which seafood and vegetables are cooked over an open charcoal grill. In the days of the Samurai, an open fireplace, or “robata,” was found in the middle of a Japanese house. This was the center of activity for cooking, eating, socializing, and (in the winter) simply keeping warm.


In today's robatayaki restaurants, grilling is done over high quality charcoal on the Robata Grill. One variety of charcoal is made from holm oak, a very hard wood used in kilns in the southern Kishu area of Japan. This charcoal, called Kishu binchotan, is prized for its measured heat and long, slow burn during which it emits far-infrared rays, infusing broiled foods with unmatched flavor. Although our Robata certainly works well with this traditional fuel, we have built it with adjustable grill heights to respond to oak charcoal or the wild heat trapped in the high quality mesquite charcoal of the American Southwest.

Easy to use

Three totally separate grilling zones give the chef enormous flexibility. Three built-in saucepans. Fuel loading is easy with the front fuel-loading door for the large zone and easily removable grill grates in the smaller zones.

Adjustable cooking surface

Each grilling zone offers three easily adjustable grilling heights.

Safe, cool operation

Our unique Chef Cool design keeps the heat inside the grill resulting in a cooler kitchen and a grateful chef.

Easy to clean

The firebox surfaces are smooth and an ash drop in the firebox floor of each zone facilitates ash transfer to the removable ash drawers. Heavy-duty casters allow easy mobility for cleaning.

Air control damper

The chef can regulate the combustion air to the large zone to help control the burn rate.

Rugged

These units are built like tanks to take the day-to-day abuse in busy kitchens.

SPECIFICATIONS

MODEL

SIZE

RACKS

1018548"W X 38"D X 41"H3 Cooking Areas
 

GRILLS

AREA 1

AREA 2

AREA 3

13" X 28"6" X 19"6" X 19"