Archive for the ‘grilling’ Category

Is your grill ugly?

May 17, 2011

Is your grill ugly? Well, this one isn't...

If your grill harbors summers’ worth of fat drippings and charcoal buildup with a broken lid and missing wheels, you wouldn’t think you’d want to talk about on live TV.

But you should.

If you live in or around the Rochester area, your ugly grill could win you the ultimate grill — The Big Green Egg Smoker Grill — in KTTC’s Ugliest Grill Contest 2011.

Take a picture with your ugly grill and email it to grill@kttc.com by June 1.

If the judges think your grill is among the 5 ugliest, you’ll get to make your plea top voters during NewsCenter Today the week of June 6.

The grill with the most votes wins its owner a brand new Big Green Egg and EGGcessories worth more than $1,000.

You’ll also win $1,000 to complete your BBQ prize package with meats and liquor from Hy-Vee.

RECIPE: Caribbean Chicken on the grill

April 25, 2011

Because this is exactly what I have on the to do list this week, here’s my post on waking up your grill ready after winter hibernation.

Need some motivation?

Thanks to our Holland Grill and Big Green Egg expert, Stu “King of the BBQ” Glock, for sharing this recipe for grilled chicken that’s anything but ordinary. It looks like a lot of ingredients, but if it’s coming from Stu, I know it’s amazing (i.e. 3 takes on steak).

I’m going to try it soon…let me know if you do!

Grilled Caribbean Chicken

Courtesy of Derrick Agate

  • 1 Tbs allspice
  • 1 Tbs thyme
  • 1- 1/2 tsp each – cayenne pepper, black pepper and ground sage
  • ¾ tsp each ground nutmeg and cinnamon
  • 2 Tbs each salt and garlic powder
  • 1 Tbs sugar
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • ½ cup orange juice
  • ¾ cup white vinegar
  • juice of 1 lime
  • 1 jalapeno or haberneros, finely chopped
  • 1 cup white onion chopped
  • 3 green onions, finely chopped
  • 3 lbs chicken

In a large bowl combine all dry ingredients.  Whisk in olive oil, soy sauce, orange juice, vinegar and lime juice, then the peppers and onions.

Add the chicken, cover, and refrigerate overnight or up to 48 hours.  Cook on the Holland Grill or the Big Green Egg at 350 degrees until the internal meat temperature reaches 165 degrees. Remove the chicken from the grill and let it rest 5 minutes before serving.

RECIPE: Tropical Bananas Foster on the grill

April 11, 2011

My brother, Joe Warner (left), and I had so much fun testing grilled desserts this past week.

By FAR the best recipe we had — though not the most colorful — was the Bananas Foster with pineapple we made for the FOX 9 morning crew this Sunday on the Vermont Castings 401 Signature Series gas grill.

Joe’s live TV debut came smack dab in the middle of our BBQ Grill Expo, though you can still cash in on grill discounts through April 17.

So how good is this recipe? Well, I’m lactose intolerant, and I still ate a bowl of it. Yum!

We’ve already gotten requests for the recipe, so here it is:

Grilled Tropical Bananas Foster

3 firm bananas

1 thinly sliced fresh pineapple rings

1 cup butter or margarine

1 cup brown sugar

1/2 tsp. cinnamon

2 tsp. rum extract or 2 Tbsp. dark rum

Heat grill to medium high heat. Place butter in a large, grill-safe bowl (we used metal) and heat until melted. Remove.

Meanwhile, grill bananas in their peels about 6 minutes per side, or until brown.

To make glaze, add brown sugar, cinnamon and rum to melted butter.

Peel bananas (careful, they’re steamy!), cut in fourths and add to glaze. Then add pineapples and toss fruit in glaze until coated.

Put bowl back on the grill for about 10 minutes (or so…use your judgment) to warm up again and let all the delicious flavors combine!

Scoop vanilla ice cream into bowls and spoon 1/6 of glazed fruit mixture on top.

BBQ Expo: Taste and compare this Saturday and Sunday

April 8, 2011

A delicious view from last year's BBQ Grill Expo

Hey Grillmeisters (or wannabe grillers), this Saturday and Sunday marks Warners’ Stellian’s tastiest event…our BBQ Grill Expo.

Experts on top grill brands such as Weber, Holland, Big Green Egg, Vermont Castings, Viking and DCS, will be out demonstrating so you can compare the latest features in gas grills, charcoal grills and smoker grills. Grills demos will going on at all our 7 locations (St. Paul, Minneapolis, Edina, Woodbury, Maple Grove, Apple Valley and Rochester).

Plus, delivery and assembly are free on grills $499 and up. AND those who buy a grill $599 and up will score a $50 gift card good at any of the 9 Twin Cities Kowalski’s Markets.

>>See more pictures of last year’s event

Grilling doughnuts on ‘Twin Cities Live’

April 7, 2011

Carla Warner and I got to spend some time grilling outside with the awesome people at KSTP’s “Twin Cities Live” yesterday.

>> See the video

A rare picture of me, left, posing with TCL's Emily Engberg and Carla Warner in front of the Grilled Doughnuts on the Viking gas grill.

I love to cook, so I volunteered to whip up 3 unconventional recipes on 3 of our favorite grills.

On the Big Green Egg, we made Bacon-wrapped jalapeno poppers

Hollow jalapenos and completely fill with cream cheese. Wrap with raw bacon and secure with toothpick. Grill on the Big Green Egg or other grill using indirect heat at 350-375 degrees for 40-45 minutes.

On the Vermont Castings, we made Margherita pizza

Heat grill to medium heat. Sprinkle with cornmeal and roll out fresh, refrigerated pizza dough ball to no more than 1/4-inch thickness. Either oil grill grates or place pizza stone on grill. Grill dough covered for 5 minutes. Top with Kowalski’s Signature Pizza Sauce, slices of Kowalski’s fresh mozzarella and sliced Roma tomato. Grill for another 3-5 minutes or until cheese is golden brown. Top with fresh basil and serve.

And on the Viking Grill, we made — you’ll never guess — Grilled doughnuts

Grill Pillsbury Grands 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.

Barbecue smoker – Beef Brisket recipe

March 30, 2011

Barbecue brisket smoked on a Big Green Egg smoker grill

Especially since it’s starting to “heat up” (40 degrees, anyone?) for those who love putting a hunk of meat on the smoker grill and letting it go all day, here’s a recipe to consider for Saturday or Sunday, courtesy of the Big Green Egg website.

In choosing the meat, Big Green Egg suggests ordering (probably in advance) a whole “packer trimmed” brisket from a butcher shop.  An 8- to 14-pound whole “packer trimmed” brisket will cook for approximately 14 to 18 hours.

To prep the meat, trim any fat thicker than 1/8 inch. Because you should always slice brisket against the grain when serving, identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut after smoking.

Smoked brisket recipe

From biggreenegg.com

Ingredients:

  • 1/2 cup coarse kosher or sea salt
  • 1/3 cup black pepper
  • 1/4 cup granulated garlic
  • 1/4 cup ground mild chilies such as ancho or chimayo
  • 2 tbsp celery seed
  • 2 tsp cumin
  • 1/2 cup beef broth
  • Optional: Wood Chips

 

Place all of the seasonings in food processor or blender and pulse until thoroughly blended. Spread the rub generously over the brisket, wrap in foil or plastic wrap and let rest for one to two hours.

Set the Big Green Egg up for indirect cooking with a plate setter at 250°F. Add in soaked wood chips (oak, hickory, apple or cherry) if you choose.

Cook until the internal temperature of the meat is 150°F, and then reduce the EGG temperature to 225°F. When the meat temperature approaches 185°F, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done). Wrap tightly in foil with a half-cup of beef broth and place in a warm ice chest for 1 to 3 hours.

Slice brisket against the grain (see note before recipe), reserving the juice to brush on or use as a dip.

Totum outdoor patio heater plays your iPod

March 25, 2011

Remember that terrible snow we had this week? Sorry, that was my fault. I was dreaming of relaxing on my outdoor patio. So Minnesota had to punish me.

I, like most Minnesotans, love being outside. But our summer lasts just a few short months.

I was actually thinking how awesome it would be to have a patio heater so I wouldn’t have to wait until summer to enjoy the outdoors.

In terms of backyard ideas for the Midwest — especially one including outdoor dining or outdoor kitchens — patio heaters are a must. Otherwise, it can just get too cold in the spring to truly enjoy being outdoors, especially at night.

But this one I’ve been drooling over the last few months really offers something different.

First of all, you won’t find anyone huddling under this heater (available in natural gas and propane). The Totum envelopes up to a 10-foot radius with 360 degrees of heat and maintains the same level of warmth starting midheight. It uses infrared technology to heat up your entire body — not just from top down — along with surroundings, using indirect heat from 35,000 BTUs.

Second, it’s fun. It flashes different colored LED lights and connects to iPods and iPhones to play music straight from its tower.

Talk about a party-ready patio heater.

Talk about buying me one.

No, seriously…

>>See all the details & specs for the THLS09 here

Big Green Egg: The winter grill?

February 9, 2011

The Star Tribune reported that winter grilling is on the rise, and credited the uptick — in part — to our very own favorite smoker, the Big Green Egg.

But a big reason that winter grilling is on the rise is almost certainly the increasing popularity of the Big Green Egg, whose kiln-like structure keeps the heat sealed in and the chill wind out. Chuck Bulson, manager of the Warners’ Stellian store in Edina, said sales of the Eggs and their specially made charcoal have climbed steadily in recent winters.

Compared with our sales in the winter, our grilling accessory sales understandably slow down. But, Bulson observed, “People with the Eggs really want to grill in winter.”

I love hardy Minnesotan grill die-hards, refusing to migrate their cooking from the (Egg) nest just because of some subzero temperatures.

Any Eggheads want to personally vouch for this trend, and explain to the nonbelievers why Big Green Egg grilling or smoking is worth braving the elements (photos encouraged)?

Christmas-Holiday gift ideas

December 15, 2010

Because most people don’t shop till now anyway, I’m not even going to call this last-minute. But here’s a roundup of unique gift ideas for the people in your life worth gifting to!

For the wine lover, a 16-bottle countertop wine cooler:

For your wino friends (or wannabe winos), this compact wine cooler ($150) stores and displays 16 bottles behind a sleek, mirrored finish door. Adjust temperatures for various wines with the soft touch controls with digital display.

For the tailgater, a mini LP grill:

How awesome would this Weber Q gas grill ($150) be for all those early morning grill outs and picnics? It’s also a very discreet option for those whose apartments or condos don’t allow grills (speaking from experience). This mini grill crams 889 sq. inches of cooking space into a 27″x16″ footprint of only 60 pounds. And you can purchase the optional Weber Q Grill rolling cart for $45.

For the new homeowner or pet owner, a HEPA vacuum cleaner:

For friends and family who’ve recently gained a furry friend, the Dyson Animal DC25 ($550) is probably the ultimate gift. This root cyclone vacuum is designed for homes with pets and is certified asthma and allergy friendly with a washable lifetime HEPA filter.

Miele vacuums, rated to last 20 years, are a great gift for someone just starting out in her home. Plus, they come in cute colors, like this Miele Polaris vacuum in light blue ($399). I’ve blogged about them before, because I love how quiet they are, how well they clean, and how long they last.

Plus, all of our vacuums ship for free nationwide. If you hurry, you could still get it by Christmas!

For the grilling enthusiast, the ultimate smoker:

There aren’t many grills that produce the a fanatic with their own name, like the Big Green Egg does. “Eggheads” rave that this ceramic smoker is the ultimate for meats, fish, vegetables and any other creation grillers cook up.

The Large Big Green Egg (shown, $750) — which is the most popular size — can cook:

  • 20-pound turkey
  • 12 burgers
  • 6 chickens vertically
  • 8 steaks
  • 7 racks of ribs vertically

For the cigar aficionado, a sophisticated stainless steel humidor:



The Liebherr humidor XS-200 is definitely one of those big, spendy holiday gifts, at $2,599. But it’s completely distinctive, with European-style stainless steel and glass displaying cigars housed with premium preservation elements (humidity, temperature and hygienic conditions).

>>See Liebherr cigar humidor blows no smoke

Winter grill storage tips

November 19, 2010

What not to do

So, I know this one’s a little late for us Minnesotans, as it’s already snowed 8 inches.

But I asked our resident King of the Barbecue, Stu Glock — who represents Holland Grill and the Big Green Egg — what to do with my gas grill over the winter.

Once he got past the initial shock that I wouldn’t be grilling in the snow (Stu will be grilling his Thanksgiving turkey and Christmas dinner, for sure), he shared these grill storage tips with me.

  1. Partially dismantle grill to access all areas of grill
  2. Clean all parts with warm soapy water and rinse thoroughly
  3. Note any damaged or worn parts that need replacing – now is a good time to fix
  4. Use hi-temp paint to touch up any worn areas
  5. Reassemble grill, light it and run to ensure it is thoroughly dry.
  6. Disconnect tank and store tank in a well-ventilated area – NOT GARAGE – protected from weather
  7. Store grill with cover on it.

Thanks Stu!


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