Archive for the ‘grilling’ Category

« Older Entries
Newer Entries »

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.

Tags:, , , , , , , ,
Posted in cooking, grilling | Comments Off

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.

Tags:, , , ,
Posted in cooking, Food, grilling | Comments Off

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

Tags:, , , ,
Posted in grilling, Innovative Features, Outdoor Kitchen | Comments Off

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)?

Tags:, , , ,
Posted in cooking, grilling | Comments Off

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

Tags:, , , , , , , , ,
Posted in Appliance Design, Best, grilling, Innovative Features, Product Roundup, vacuums, Wine storage | Comments Off

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!

Tags:, , , , , ,
Posted in grilling | Comments Off

September is Ovarian Cancer Awareness Month

September 8, 2010

I’ve written about our pink trucks benefiting Susan G. Komen for the Cure® MN Affiliate, but have you seen our teal trucks? (I caught one parked in my neighborhood this weekend, and it pretty much made my life.)

All year long, Warners’ Stellian partners with Electrolux to make a donation to the Ovarian Cancer Research Fund for each delivery made by our two teal-colored delivery trucks. (“Every delivery closer to a cure.”)

In honor of Ovarian Cancer Awareness Month, Warners’ Stellian-Rochester will host a “Ladies Night” event tomorrow (Thursday, Sept. 9) from 5-7 p.m. to benefit the Minnesota Ovarian Cancer Alliance.

Obviously free food will be aplenty — as will fun women — but attendees also have the chance to win an Electrolux Turquoise Sky Perfect Steam washer/dryer pair (which loyal blog readers know is my appliance fantasy), a Dacor cookware set and a Holland Grill Companion Gas Grill (perfect for tailgating!). There will be also be silent auction.

Can’t make it Rochester? This whole month, Electrolux will donate $200 to OCRF for every new Turquoise Sky Perfect Steam washer/dryer pair purchased.

Not in the market for a new washer/dryer? Visit Electrolux’s Kelly Confidential online and press the Perfect Steam button “to take your garments from rumpled to runway-ready” (their words, I swear) and  Electrolux will donate $1 to OCRF. Plus you’ll be entered for a chance to win a shopping spree between $50 and $250 and a washer and dryer from Electrolux.

>>See full details

Tags:, , , , , , , ,
Posted in About Warners' Stellian, Community Giving, Events, grilling, laundry, Washer | Comments Off

As Seen On TV: Grilled Caesar salad and tomatoes

June 16, 2010

Stu “King of the BBQ” Glock stopped by the KARE 11 backyard studio last Friday with his Big Green Egg and made a delicious grilled Caesar salad with tomatoes, which would compliment our “3 Takes on Steak” recipes perfectly.

Grilled salad? Really?

(Yes, really.)

Watch how he does it and see the full recipes.

Tags:, , , , , ,
Posted in About Warners' Stellian, cooking, grilling, Recipes | Comments Off

Grilling recipes: 3 takes on steak

June 11, 2010

If you ask most dads what their ultimate meal involves, beef will probably be an ingredient.

Sure they like chicken and fish, and of course pork, but when push comes to shove, dads want steak.

Our resident King of the Barbecue, Stu Glock of Holland Grill and Big Green Egg, and I thought these three recipes for beef were the perfect Father’s Day flavor.

Stu grilling on his Big Green Egg at our last BBQ Grill Expo. (Note the Carolina Seasoning in the lower-right corner.)

And even if dad usually rules the grill, these recipes are simple enough that you won’t have to be calling him over to rescue you (isn’t that what dads do, though?).

Watch Stu demonstrate Grilled Caesar Salad and Tomatoes on KARE 11 News @ 4 today. He’s an absolute hoot, I swear.

He’ll also be grilling at Warners’ Stellian Maple Grove this Saturday from 10-4 and Sunday from noon to 4 for our BBQ Grill Expo. We’ll also have live grill demonstrations (and food…) at our St. Paul, Edina, Apple Valley, Woodbury and Rochester locations — so stop by!

For those two days, any grill $499 or over qualifies for free delivery and assembly. And trust me that you don’t want to assemble your own — or your dad’s!

(Please forgive Stu for insisting to name two of the three recipes after himself. I sure do, and you would too if he’s fed you before!)

Stu’s Beef Bites Marinade

I can personally vouch for the addictiveness of these guys as I’ve eaten them (many of them…) at our in-store events. This recipe works well with any cut of meat, but Stu usually uses sirloin or prime rib.

1 cup water

1 cup soy sauce

1 cup pineapple juice

¼ cup oil

¼ cup sugar

1 Tbs garlic

1 Tbs ginger

Combine all ingredients.  Place 1-inch beef cubes in shallow glass dish or Ziploc bag, pour in marinade and cover. Marinate for 18-24 hours in fridge.  Grill to desired doneness on Big Green Egg or Holland Grill, and enjoy.

Stu’s Stuffed Ribeye

Stuffed meat is like a sandwich that won’t be bothered by bread. This one oozes cheese and meaty portabellas.

Preheat your Big Green Egg to 600 degrees. Butterfly a 1 1/2-inch thick ribeye steak. Fill with sliced sweet onion, sliced portabella mushroom and provolone cheese. Suture with toothpicks to hold together.

Season with Holland Carolina Seasoning and Butt Rub. Sear for 2 minutes on each side. Close vents on Egg and dwell for 4 minutes on each side. Plate and let rest five to 10 minutes, and enjoy.

Prime Rib on the Big Green Egg

Prime rib might not seem hard, but Stu argues many people who grill don’t know how to grill and get used to dried out meats. Sound familiar? Try this method for the perfect prime rib for dad.

Set up the Big Green Egg with platesetter/indirect at 500-degree grill temperature.

Place prime rib — well-seasoned with Carolina Seasoning, Greek Seasoning and Butt Rub — on the grill. Immediately reduce grill temperature to 325 degrees.

Grill for approximately 15 to 20 minutes per pound or until internal meat temperature reaches 125 degrees for rare, 130 degrees for medium rare or 135 degrees for medium.

Remove from grill and loosely tent with foil. Let rest 20 minutes. Carve and enjoy.

Tags:, , , , , , , , , , , , , ,
Posted in About Warners' Stellian, cooking, Events, grilling | 1 Comment »

Tune up your grill for Memorial Weekend barbecuing

May 28, 2010

If Memorial Day weekend finds you dragging your gas grill out for the first time this summer, make sure you have it party-ready in time for the dinner bell with these maintenance tips.

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.

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.

That’s all from me. Anyone else have good tips to add?

Thanks to Holland Grill for the info. Flickr photo credit: mccun934

Tags:, , ,
Posted in Cleaning, grilling, HOW TO | 2 Comments »

« Older Entries
Newer Entries »
Follow

Get every new post delivered to your Inbox.

Join 58 other followers