Archive for the ‘grilling’ Category

Sample and save at this weekend’s Grill Expo

May 17, 2013

Our tastiest event of the year happens this weekend – the Warner Stellian Grill Expo!

warners-stellian-grill-expo

This Saturday, May 18 and Sunday, May 19 at all Warners’ Stellian Appliance stores (except Minneapolis Outlet), you can see ­– and taste –­ the difference among the latest models of quality gas, charcoal and smoker grills during grilling
demonstrations by experts on top brands, like Weber GrillHolland GrillVermont Castings and DCS Outdoor.

So what’s new in grills? Japanese Kamado-style smoker grills like the Big Green Egg and the Primo Grill have soared in popularity. This ceramic charcoal barbecue and smoker can reach extremely high temperatures (past 700 degrees) to quickly fire a Neapolitan pizza, but allow total control — maintaining accuracy within a few degrees. They can cook a hotdog in four minutes or smoke a brisket low and slow overnight.

Like we’ve seen with ranges, gas grills are becoming bigger, more powerful and more feature-heavy (i.e. built-in rotisseries, side burners, sear burners and sleek stainless steel styling).

Warners’ Stellian will have discounts on all grills, plus free assembly and delivery on grills priced $499 and up. Better yet, buy a grill $599 and get 3 certificates for free products from No Name Premium Meats & Seafood.

WHEN:  Saturday, May 18 from 10 a.m. to 4 p.m. & Sunday, May 19 from noon to 4 p.m.

Buy Big Green Egg, get a pizza oven too

May 13, 2013

Some get excited for grilling season for smoky ribs, crispy chicken wings and veggies.

Not me.

I get excited for pizza.

big-green-egg-pizza

Pizza on the grill? Duh. Ceramic smokers like the Big Green Egg work very much like a wood-fired or brick oven you see used in Neopolitan-style pizzerias (but cheaper and in your backyard).

Because the Green Egg Smoker can reach temperatures upwards of 750 degrees, it can quickly fire dough and produce the slightly charred, chewy crust you probably overpay for at your local ristorante.

Once you get started, you’ll get hooked on the endless possibilities. Most grocery stores now keep fresh pizza dough behind their deli counters, and pizzas work for every meal and every craving. Crack eggs on top with crumbled sausage for breakfast pizza. Spread on chocolate ganache and peanut butter for one of my favorite desserts. Make a bunch of flatbreads and set out toppings for a fun and unique summer dinner party. And of course, you can’t go wrong with the classic Margherita.

How to turn your Big Green Egg into a pizza oven

Biggreeneggpizzaeggcessories

1. Buy Big Green Egg (sorry, couldn’t help myself)

2. Choose the proper Big Green Egg accessories (called “Eggcessories”). You’ll want the plate setter, to enable indirect heat cooking, and the pizza stone, for even  heat and brick oven crustiness. Note: you can buy Big Green Egg accessories online from Warners’ Stellian and get free shipping, too.

3. Fire it up. With the baking stone on the plate setter, heat the grill to 600 degrees. You’ll get the best crust if you start from a super hot Big Green Egg grill and pizza stone. Dough-only grilling should take about 5 minutes, so add time accordingly for toppings. You’ll learn as you go how long it takes to get the doneness you desire. I’ve learned that pricking the dough prior to grilling it keeps disks of dough from ballooning into footballs :)

Breakfast on the grill: Bacon Asparagus Quiche Tarts & Grilled doughnuts

April 11, 2013

You might not be thinking about grilling right now, but we never stop.

In fact, Joe Warner will be grilling for KARE 11 tomorrow morning sometime from the 5:45 a.m. to 6:30 a.m.

Bacon Asparagus Quiche Tarts

Makes 12 pastries

  • 1 package flaky biscuit dough
  • Muffin tins (to accommodate 12 pastries)
  • Cooking spray

“Custard”

  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 3 eggs
  • 6 oz shredded swiss cheese
  • Salt and pepper to taste

“Filling”

  • ½ cup chopped asparagus, cooked
  • ½ cup chopped bacon, cooked crispy
  • 6 oz cheese (cheddar, pepper jack, whatever)
  • ¼ cup finely chopped green onion for topping
  1. Preheat grill to 350 degrees
  2. Line muffin tins and grease with cooking spray.  Take biscuit dough and place about a spoonful sized and flattened dough ball into the tin.  Place on middle rack of oven and bake for 5 minutes or until dough rises close to the top of the tin.
  3. Remove tins and set aside for 10 minutes or until cool enough to handle.
  4. While dough is cooling, whisk the custard ingredients together in a large bowl and set aside.
  5. After dough has cooled enough, form the dough around the muffin tin sides.  It should be able to rise to about a quarter inch from the top of the liner.  Put a pinch of cheese in the bottom of each tin and then top that with about 2 Tbsp total of chopped asparagus and bacon.
  6. Put 2-3 Tbsp of the custard into each tin, filling to just beneath the top of the dough.  Top with another pinch of cheese and a pinch of green onions.
  7. Bake for 20-25 minutes or until the custard is set.
  8. Best served warm, not hot…so let cool a bit before removing from the tin and liner.

Make it vegetarian by substituting 8 oz mushrooms (chopped, cooked, and dried)  for bacon.

Note: Bacon and asparagus can be grilled at 350 degrees prior to cooking the pastries.  Bacon should be cooked on a broiler pan for 10 minutes a side.  Asparagus should be lightly oiled, with salt and pepper to taste and grilled for about 10 minutes or until crisp.

Adapted from Allrecipes.com

…and now for my FAVORITE recipe I’ve ever made up:

Incredibly Easy Grilled Donuts

Grill refrigerated biscuits on a cookie sheet (or well-oiled grill grate) using indirect heat at about 375 degrees for 10 minutes or until golden brown.

Meanwhile, melt a stick of butter in a grill-safe bowl away from direct heat. Dip warm biscuits in the melted butter and roll in cinnamon sugar. Yum!

Buy a grill cover to protect your new barbecue grill

June 12, 2012

Warner Stellian prides itself on carrying appliances that truly fit anyone — from a replacement refrigerator for your budget kitchen to a high-end suite for your dream kitchen.

But as for grills, well, as my dad likes to say: “We don’t sell toy grills.”

Our Weber gas grills start at $399, definitely affordable for those who want to buy a simple grill that won’t kick the bucket after a couple years.

That being said, if you’ve invested in a beautiful gas grill (or smoker grill), Minnesota weather will do its best to blemish it with high humidity and extreme temperatures.

A quality gas grill cover with extend the life of your new barbecue.

Most grill covers are fitted around the center of your grill and hang straight down, sometimes stopping just above the ground.

Many barbecue grill covers use heavy-duty vinyl on the outside to protect the exterior of the grill, but use a more absorbent material on the inside to keep moisture from building under the hood of the grill (i.e. the grates and burners).

Many gas grill covers also include vents to pipe moisture out, but make sure they’re well positioned so they don’t let in the moisture they claim to keep out!

Just make sure to let your gas grill or smoker BBQ cool down before you cover it.

Most grill covers cost between $40 and $60, depending on the grill. Buy a grill cover and BBQ accessories over $50 from Warner Stellian and it ships for free in the U.S. See our selection:

Weber grill cover

Vermont Castings grill cover

Holland Grill cover

Big Green Egg grill cover

Primo Grill cover

American Outdoor Grill (AOG) cover

See our beautiful topless grills, LIVE!

May 8, 2012

I love my gas grill, but the configuration doesn’t make for easy conversation with my guests (OK, fine, guest).

Think about it: I flip the top to land about even with my mouth, which maybe doesn’t matter as I — like many I suspect — locate my gas grill against something (a wall, a deck, a fence) anyway.

How am I supposed to conversate? Who wants to gather round that?

Now imagine a setup where the grill is more like a cooktop setup…just open, with no top to baffle your babble or keeps guests away (my personality handles that just fine, thank you!).

OK, stop imagining; I found my picture of it.

Those who have lots of friends and parties (and are into that kind of stuff) will probably wonder why no one thought of this before. This being the DCS Liberty, which “even allows you to effortlessly host an omelet bar in your outdoor kitchen.” Well thank goodness!

It’s called the Liberty because all the individual applications free up your outdoor living design, unhinging it from all those icky conventions and letting you enjoy your outdoor cooking experience along with — instead of apart from — all your friend(s).

You can pretty much mix and match all the individual pieces in the DCS Liberty Collection to do whatever you want. This curved shape lets everyone gather round (pun intended).

DCS expert Michael Mahin will be traveling from Warner Stellian Appliance store to store this summer, cooking on the Liberty and feeding you ideas about outdoor entertaining. Stop by and ask him a lot of questions. He’ll be able to answer because he’ll be cooking topless…topless grill, that is.

Woodbury appliance store
Thursday, May 10 from 4 to 7 p.m.

St. Paul appliance store
Saturday, May 19 from 10 a.m. to 4 p.m.
Sunday, May 20 from noon to 4 p.m.
Saturday, Aug. 11 from 11 a.m to 2 p.m.

Maple Grove appliance store
Saturday, June 2 from 10:30 a.m. to 1:30 p.m.

Edina appliance store
Saturday, June 23 from 11 a.m. to 2 p.m.
Saturday, Aug. 25 from 11 a.m. to 2 p.m.

Apple Valley appliance store
Saturday, July 14 from 11 a.m. to 2 p.m.

 

Grill Expo this weekend: Learn from the BBQ experts

April 13, 2012

Our tastiest event of the year happens this weekend. Can you believe it’s already our 10th Annual Grill Expo?

This Saturday, April 14 and Sunday, April 15 at all Warners’ Stellian Appliance stores (except Minneapolis Outlet), you can see ­– and taste –­ the difference among the
latest models of quality gas, charcoal and smoker grills during grilling
demonstrations by experts on top brands, like Weber Grill, Holland Grill, Vermont Castings and DCS Outdoor.

Joe Warner talks grilling trends with Tim McNiff and Kim Insley of KARE11 Sunrise.

So what’s new in grills? Japanese Kamado-style smoker grills like the Big Green Egg and the Primo Grill have soared in popularity. This ceramic charcoal barbecue and smoker can reach extremely high temperatures (past 700 degrees) to quickly fire a Neapolitan pizza, but allow total control — maintaining accuracy within a few degrees. They can cook a hotdog in four minutes or smoke a brisket low and slow overnight.

Like we’ve seen with ranges, gas grills are becoming bigger, more powerful and more feature-heavy (i.e. built-in rotisseries, side burners, sear burners and sleek stainless steel styling).

Warners’ Stellian will have discounts on all grills, plus free assembly and delivery on grills priced $499 and up. Better yet, buy a grill $599 and get 2 certificates for complimentary products from No Name Premium Meats & Seafood (Twin Cities locations only) or a $50 gift card to Ye Olde Butcher Shoppe in Rochester.

WHEN:  Saturday, April 14 from 10 a.m. to 4 p.m. & Sunday, April 15 from
noon to 4 p.m.

HOW TO: clean grill and get it ready after winter

March 29, 2012

If you haven’t noticed, along with shorts and mosquitoes, grilling season got an early start this year. Follow these tune-up tips to make sure your gas grill or charcoal grill is BBQ ready.

Clean the interior using a putty knife to scrape off burnt-on food particles inside your grill. This isn’t just aesthetic. Build-up prevents your grill from heating correctly.

To clean your grates, Weber Grill suggests putting them in a dark-colored plastic bag with a cup of ammonia into the bag. After a day in the sun, residue should easily hose off (hat tip Shelterpop).

If you have a grease drain, make sure it’s unclogged by running a coat hanger down it. Just keep your hands away from the grease bucket, because the grease will drain out fast and could burn you.

Season the grill. Use nonstick cooking spray to oil the grates, drip pans and inside of the grill. This helps keep food from sticking to the surfaces and speeds cleaning. Light the grill and let it burn empty with the lid closed for 30 minutes to burn off the preservatives.

Level the grill. If one side of your grill burns burgers while the other leaves them raw, it’s probably not level. Check both side-to-side and front-to-back to ensure even heating.

Check for leaks by inspecting connections for tightness and hoses for cracks. Another good way to scope out leaks is by brushing non-ammonia soapy water around the fitting with an old toothbrush. Turn the gas on and watch for bubbles.

 

If your stove dies on Thanksgiving

November 23, 2011

Many stoves choose to end their life right around the time you’ve finally finished thawing, brining, trussing and stuffing that huge bird on Thanksgiving morning.

Now your oven very well might be dead, but sometimes you just need to give it the ol’ Fonzie treatment.

Now, I’m not actually suggesting you punch your juke, er…range; but try shutting off your circuit or unplugging your appliance for 20 minutes. It’s always the first advice I give customers before we attempt service — and it’s worked before! Best case scenario, you’re back in business once you plug it back in or reset the circuit.

If you have a gas range and the cooktop is working but the oven isn’t, flip the regulator switch (which automatically cuts off the flow of gas at a certain pressure).

If you’re still getting an error code or the unit is still dead, you’re probably going to need service. You can call us on Friday at 651-222-0011 (opt. 4).

But at least you tried. In a pinch, fire up the grill.

Have you hung up your grilling tools yet?

October 6, 2011

My favorite 2011 grilling momentwas doughnuts with my aunt Carla Warner for "Twin Cities Live" reporter Emily Engberg.

Right now in Minnesota, we’re experiencing quite the Indian summer — which is awesome considering 2011 cheated us on spring.

So maybe you’re still grilling.

(Select hardy Minnesotans enjoy firing up their Big Green Eggs in the winter, God bless them.)

Or maybe the beautiful weather simply makes your fall chores more enjoyable.

One of my fall chores this weekend is retiring my gas grill.

Our King of the BBQ Stu Glock helped me out last fall with proper storage tips, including NOT storing the LP tank in the garage.

>> You can see all of Stu’s winter grill storage tips here

Big Green Egg accessories to complete the ‘best smoker’

July 8, 2011

The Big Green Egg is truly the “World’s Best Smoker & Grill.” The Green Egg’s unique design as a ceramic kamado produces some the best barbecue I’ve ever had.

But it also requires unique tools: Green Egg accessories, also known as “EGGcessories” to all you EGGheads out there :)

If you’re in the Minneapolis/St. Paul or Rochester area, swing in to one of our 7 appliance stores.

Otherwise, buy over $50 of any accessories, and we’ll ship for free within the contiguous U.S.!

Here are the must-have Big Green Egg accessories:

Plate setter

On a gas grill, you create indirect heat by only lighting the burners adjacent to your food. For indirect heat or Big Green Egg pizza and baked items (seriously tasty!), you’ll need a plate setter. Legs up, the plate setter sits under the grid for low and slow convection oven-like cooking. Legs down, the plate setter allows multiple levels of cooking and a surface for the baking stone. Because it’s ceramic (like the grill itself and the baking stone), we can’t ship the plate setter UPS. Locals only, sorry :(

Big Green Egg cover

Even heavier than the massive ceramic grill is the Big Green Egg’s price. So protect your investment with a cover. Made of heavy-duty material, the Big Green Egg Cover also vents moisture to prevent bacterial growth.

Ash Tool

A Big Green Egg Ash Tool is used to remove the ash that collects at the bottom of the Egg. Using the bar at the end of the Ash Tool, you simply pull the ash out of the Stainless Steel Draft Door into a fireproof receptacle that can be easily emptied. The Ash Tool also works as a rake to stir up the old charcoal and incorporate in fresh charcoal.

Grill Gripper

The Big Green Egg Grill Gripper is used to easily and safely remove the cooking grid from the Green Egg, even when it is hot. Or you can try picking it up yourself, and learn the hard way…

Fire Starter

Bury a couple Big Green Egg Fire Starters cubes into your charcoal for easy lighting of the natural wood charcoal without a chemical taste. Fire Starters are made from sawdust and paraffin.

Natural Charcoal

Because the Big Green Egg’s ceramic technology holds heat so well, it uses a very small amount of charcoal. This 20-lb bag of Big Green Egg natural charcoal will last about four to six months, even if you use your Egg several times per week! You’ll be able to reuse about 80% of the charcoal each time you grill.

Also, the natural charcoal is made from a selection of 100% hardwoods. It burns hotter and cleaner and lights faster and easier than briquettes. The amount of ash produced is a fraction of what briquettes produce, which means less frequent ash removal is required.


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