Twin Eagles Grills – Set-up, Features Highlight and First Surf ‘n Turf Barbecue

Live from my backyard in Michigan – our brand new All-American, 304-grade stainless steel, state of the art, fire-breathing 42″ Twin Eagles Grill has been delivered, is loaded and LIT!! I’m so darn excited. This is like a grill master’s Christmas in spring!!

In this post I’ll share our behind-the-scenes experience in unboxing and setting up this magnificent piece of outdoor cooking equipment. I’ll also offer a bit of expertise and insight, sharing my 3 favorite features of this beautiful grill.

Also, be sure to check out the time-lapse video directly below, as my wife and I, along with the helping hand of a few friendly neighbors, construct and fire up this luxury grill for the very first time – we had a ton of fun making this YouTube – hope you enjoy! – Cheers, David

FEATURE 1: The cooking surface of this grill is an engineering masterpiece, highlighted by 14-gauge 304-grade stainless steel hexigonal grates positioned directly over a heavy-duty tray of high-quality ceramic briquettes emitting up to 75,000 BTUs of directional and infrared heat. This synergistic system is not only more efficient and effective, but heats faster, reaches higher temperatures, distributes heat more evenly, and because of the integrated zone dividers, this grill produces Michelin-star direct and indirect-cooking results, from perfectly-seared beef tenderloin to succulent, slowly roasted whole duck.

FEATURE 2: I couldn’t be more excited for neighborhood parties and holiday barbecues this summer, as we prepare 7-bone herb-encrusted rib roasts, stuffed-whole chickens, tacos al pastor and sweet suckling pig, using the concealed, chain-driven rotisserie and spit system on this Twin Ealges Grill. With a simple push of a button, you’ll ignite more than a 100lbs of turning capacity to prepare the most succulent, pit master quality barbecued fare!

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Master of spin, fully integrated. Our concealed rotisserie system allows grillmasters to whip up mouthwatering rotisserie-cooked meats with the push of a button. Powered by a fully-integrated motor with a 100 lb turning capacity, the rotisserie’s unique chain-driven design ensures consistent and uniform rotation for flavorful, restaurant-quality meals. When you’re done, store the rotisserie rod in the grill’s drip tray handle for easy access. Check out the link in bio for more information. . . . . #grillmaster #outdoorfamilyfun #outdoorliving #outdoorkitchen #outdoorspace #outdoorkitchen #cookingoutdoors #livingwell #instachef #grillingtime #grillingseason #luxury #luxurygrills

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Feature 3: This grill isn’t just sleek and sexy, it’s as hardworking as it is versatile. Second to none, this grill is renowned for it’s ease of use and broad functionality, from it’s beautifully-designed spring-levered hood, to grilling, rotisserie and searing systems, to the removable charcoal and wood smoking trays, and multi-positioned warming rack. No matter the challenge of your cook, this grill can handle the job!

Now, onto our first backyard barbecue with the Twin Eagles Grill. The menu this evening is highlighted by freshly-harvested Copper River coho salmon seasoned liberally in a simple coffee bean, chipotle and black peppercorn rub. These fillets were paired alongside prime-grade and dry-aged Melody Bee Farms T-bone steaks, brushed in rich, browned butter then dusted in Icelandic black lava salt and dried roasted garlic. While the fish was prepared slowly over indirect heat, at the same time, the steaks were seared to medium-rate perfection. Surf ‘n Turf plated family-style alongside a cooler of ice cold lagers, served amongst the best of friends and neighbors in northern Michigan!! -Cheers, David

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or