Magic if Lights is an enchanting festival that takes place at the Empire Polo Club. This event combines dazzling light displays with interactive art installations, creating a unique and immersive experience for attendees. At Magic if Lights, the Empire Polo Club is transformed into a magical wonderland filled with vibrant lights and captivating installations. The festival features a variety of illuminated structures, including larger-than-life animals, glowing trees, and mesmerizing tunnels. These larger installations provide the perfect backdrop for photos and create a dreamlike atmosphere. In addition to the stunning light displays, Magic if Lights also offers interactive art installations.
Lastly, although any amount of fat or oil that could start a real fire should never be around the grill, it's always good practice to keep a fire extinguisher nearby in case the unthinkable happens. I've never used it and never plan to, but it's there so I don't "burn down the neighborhood," as an old neighbor was sure I was destined to do.
Some squirts of water will send an ashy mess everywhere and is often not enough to put out a flare-up at least not without extinguishing the coals and the flare-up will just come right back. Grill location Grills should be placed at least 10 feet away from structures, bushes and other flammable materials in case of a flashback, explosion or other accident that may contribute to an out-of-control fire.
In addition to the stunning light displays, Magic if Lights also offers interactive art installations. These installations allow attendees to engage with the artwork and become a part of the experience. This interactive element adds an extra layer of excitement and engagement to the festival.
The Advantages of Charcoal Grilling: Part 2
Previously on The Advantages of Charcoal Grilling Part I: we learned about different types of charcoal grill, how to start the charcoal, how to elevate our grill grate, and we learned about the extended temper to facilitate perfect edge-to-edge doneness. In the dramatic conclusion to the charcoal grilling blog series, we will focus on some more esoteric techniques. I will reveal the archaic rites used to apply glaze and smoke to meats, and the incantations developed by generations of Magicians of the Charcoal Grille to control the heat of the flame, and I will draw back the mystical Smokey shroud and illuminate the chaos spells used to transmute any cut of meat into a tender steak cut.
Before we dive in a few (hundred) words about the most common types of charcoal and the relative pros and cons thereof.
Briquettes: t hese are by far the most common type of charcoal. Good because they are ubiquitous and inexpensive. They also burn evenly and light easily. Bad because they burn cooler than all other types, and have a distinct aroma and flavor (especially the easy light type impregnated with fuel), though some may like this flavor.
Hardwood Lump: the next most common type of charcoal. Size and quality vary by brand, but in general this type of charcoal is nice because it burns hot and clean. This means only delicious smokey grill flavor, and no fuel-like or acrid flavors. They are slightly more expensive than lump, but nothing crazy.
Sumi: this is a manufactured charcoal that is compressed into straight sided rods with a hole running through them. This type of charcoal is Japanese in origin and was originally created for use in yakitori grills. These burn very hot, very evenly, and very clean, releasing very little smoke. They also burn much longer than conventional briquettes or lump charcoal. On the other hand they are much harder to find (there is a somewhat readily available brand called Thaan that you can find here in Chicago), and are more expensive as well.
Binchotan: this is the traditional Japanese charcoal. It looks like black logs and tree branches, and is widely considered the best charcoal in the world. True white binchotan burns incredibly hot and clean. When fully lit there is no perceivable smoke emitted from binchotan. They burn for a long time and provide the cleanest purest flavor of the grill. However this refinement comes with a pretty steep price tag. Ranging into the $30/lb range. It can also be very difficult to find.
I typically use a combination of hardwood lump, and sumi which provides a fairly hot, and clean fire that is easy (and cost effective) to maintain.
The first new technique I want to introduce in part two is applying smoke. The easiest way to do this is by utilizing the elevated grill grate we learned about in the previous post. I use hardwood logs (I’m a fruitwood person myself, but you do you. Oak, hickory, mesquite, all the good barbecue woods will work nicely.) laid across the fire with the meat tempering above it. The idea here is to have the log smoldering, not actively burning. If your fire is too hot to maintain your log at a smolder, move most of your coals to one side of the grill and keep your log on the other.
You can also lift the logs up and apply smoke to specific items by hand, strengthening the smoke flavor on certain things (like steaks or roasts) while keeping it delicate and subtle on others (like fish, fruits, and vegetables).
One of my favorite ways to add complementary seasoning and flavors to meats I’m grilling is to glaze them. Different meats take well to different types of glazes. Pork, for instance, does well with something a little sweet, whereas beef usually pairs well with something more straightforwardly savory. Like a salad dressing, a glaze should be intensely flavored, but balanced. Not too sweet or too salty or too sour. Use your palate and taste as you go to make sure your glaze is dialed in. Some recent glazes I’ve used and enjoyed are:
- rhubarb jam, fish sauce, butter, and lemon juice for pork;
- reduced dashi, maple syrup, fish sauce, and rice wine vinegar for beef;
- and honey, Sauternes, and chamomile for chicken.
Glazes are great not only because they are delicious, but also because they perform some interesting technical functions. When properly applied (which is to say: as soon as you flip the meat, apply glaze to the side that was just facing the heat) you are actually reversing the flow of heat within the meat thereby helping regulate internal temperature resulting in a more evenly cooked final product. You also put a fresh surface on the meat which can now absorb more smoke flavor. In this way you can apply multiple layers of smoke over the course of the cook giving you even more control over the final taste of the meat.
When trying to do any kind of precision cooking over a live fire, knowing how to regulate your temperature is key. I employ a few methods to do this, but they all center around one idea: controlling the fire’s access to oxygen. In general terms more oxygen equals a hotter fire that burns fuel quickly, and less oxygen equals a cooler fire that burns more slowly.
The Empire Polo Club provides the perfect setting for Magic if Lights. With its spacious grounds and natural beauty, the club offers a peaceful and picturesque setting for this enchanting event. The expansive polo fields transform into a sea of lights, creating a truly mesmerizing sight. Magic if Lights is not just a visual experience – it is also a celebration of music and culture. The festival showcases live performances from talented musicians and dancers, adding a dynamic and energetic element to the event. Attendees can dance and groove to the beats, further enhancing the magical atmosphere. Whether you are a fan of art, music, or simply want to immerse yourself in a world of enchantment, Magic if Lights at the Empire Polo Club is an event not to be missed. With its breathtaking light displays, interactive art installations, and live performances, this festival offers a truly unique and unforgettable experience. It is a celebration of creativity, imagination, and the magic that can be found in lights..
Reviews for "Beyond Imagination: The Enchanting Magic Lights of Empire Polo Club"
1. John - 2 stars - I was really disappointed with the Magic of Lights Empire Polo event. The light displays were mediocre at best, and it felt like the organizers didn't put much effort into creating a truly magical experience. The ticket prices were also quite high for what was ultimately a lackluster event. I would not recommend it to anyone looking for an impressive light show.
2. Emily - 1 star - I had high expectations for the Magic of Lights Empire Polo, but unfortunately, it fell way short. The display lacked creativity and originality, and many of the light installations seemed outdated and worn out. The overall atmosphere was underwhelming, and the event felt more like a money-grab than a legitimate showcase of magical lights. I would definitely not waste my time or money on this event again.
3. Sarah - 2 stars - I was unimpressed with the Magic of Lights Empire Polo event. The light displays were basic and repetitive, and it felt like the organizers had simply thrown together random light installations without any thought or coherence. Additionally, the event was overcrowded, leading to long wait times and a frustrating experience. I would advise people to find a different light show to attend if they're looking for a truly magical experience.