VCS500 5-Burner Gas Grill (freestanding)
VCS500 5-Burner Gas Grill
(Built -In)
With sturdy 304 stainless construction and 62,500 BTUs of “grill power,” this five burner grill is the ultimate choice for serious grill aficionados. Available in all stainless or stainless and black enamel, the Heritage VCS500 cart model is a rugged addition to any outdoor space. Standard features on this top-of-the-line grill include 20,000 BTU rotisserie burner, 15,000 BTU side burner, 937 square inches of cooking surface, five main burners with single source ignition, grill light, rotisserie kit, 304 stainless steel sear plates, casters, stainless towel bars, condiment trays, side shelves and doors, smoker box and cast iron grids.
VCS400 4-Burner Gas Grill
Also available in stainless or stainless and black
enamel, the VCS400 is the smaller cousin to the
VCS500. All of the same great features as the
VCS500 but in a four burner style, the VCS400
is the perfect size for any home. Built to look
great and stand the test of time, the Heritage
VCS400 grill is, like all Vermont Castings grills,
the gold standard in outdoor cooking.
VCS300 3-Burner Gas Grill VCS300 3-Burner Built In
The perfect entry-level gourmet grill at a great price for those with smaller outdoor spaces, the Heritage VCS300 integrates the same strong 304 stainless construction with select standard features to give you the very best of the larger models in a smaller package. The three burner style offers 37,500 BTUs and 630 square inches of cooking space in either stainless or stainless and black enamel finishes.
Grilling Tips
A few helpful hints will ensure that your grilling results are perfect every time.
- Apply a light coating of cooking oil to your cooking grids before grilling, to prevent foods from sticking.
- Cook similar portion sizes together, so that they all cook evenly.
- Use tongs to turn foods on the Grill.
- Never pierce foods while they are cooking on the Grill, as this will dry them out.
- On foods such as pork chops and steak, slit the fat strip to prevent the meat from curling during cooking.
- Turn foods infrequently. Some chefs say that a good steak should never be turned more than once.
- Apply sugar-based sauces such as commercial barbecue sauces only during the latter stages of cooking, to prevent charring.
- Soak the string you use to tie up roasts and poultry on the Rotisserie spit to protect it from burning. Also, soak the wooden skewers that you intend to use for kebabs for several minutes before using them for cooking.
- Use a disposable aluminum tray filled with water, fruit juice, wine or a marinade to add extra flavor and moisture to slow-cooked foods like roasts, whole chickens, turkeys or ducks. Place the tray on top of the sear plates below the Grill surface and immediately under the foods being cooked. This will buffer the heat from below, thereby slowing the cooking process and protecting the bottom of the food from overcooking.
- Check the tray periodically during cooking and keep it filled with liquid. *
* WARNING: Never let the tray boil dry. That could be hazardous, as grease from fatty foods that have collected in the tray could ignite and possibly cause bodily injury or property damage.
NOTE: Always trim excess fat from your foods to reduce the occurrence of flare-ups during cooking.
