Archive for the ‘grilling’ Category

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

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.

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.

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

11 safe grilling tips

May 21, 2010

Watch for flareups!

It’s supposed to be nice out this weekend in the Twin Cities, so I’m guessing plenty of grills will get fired up.

Accidents DO happen, resulting in serious injury and even death.

Take precaution. Follow these 11 grilling tips compiled by Warners’ Stellian’s HR manager, Judy Mansun:

  1. Don’t partially precook meat or poultry before transporting
  2. Put your cooler inside your car rather than the hot truck
  3. Be sure all utensils, cutting boards, plates, cooking surfaces and hands are clean.
  4. Never place cooked meat on a platter that held raw meat.
  5. So foods won’t stick to the grill surface, dip a folded up paper towel in olive oil and rub over the grate before turning on your grill.
  6. Keep your grill away from overhangs, fences and shrubbery.
  7. Never add lighter fuel directly to hot coals. The flame could travel up the stream and burn you.
  8. When refilling a propane cylinder, have the supplier check for any damage or leads (especially when the cylinder has been stored, such as during the winter)
  9. Always use and store propane cylinders in an upright position.
  10. Use tongs to lift and turn meat. Using a fork pierces the meats and lets precious juices escape.
  11. When lighting a gas grill, always keep the lid open to prevent a flash off from gas build-up

Warners’ Stellian carries only the best gas grills and charcoal grills (and smoker grills too!)  in a range of budgets. >>Browse more

Gas grills – 5 options for any budget

April 28, 2010

Whether you’re shopping for your first gas grill or you’re looking to replace your old grill and wondering what’s available, here are five gas grills from entry-level to master griller.

Weber Q 100 LP Gas Grill

Weber Q 100 LP - $139

Nearly synonymous with grilling, Weber gas grills are what we think of oftentimes when we think about outdoor barbecues. I used to have the Weber Q Grill on the balcony of my apartment, but the optional rolling cart can be used as a caddy to transport the 60-pound grill for tailgaiting and other outdoor get-togethers. The disposable LP cylinders are available at hardware stores and are super lightweight.

The Weber Q Grill offers only 189 square inches of total cooking area, so it works best for single people, small families and quick meals.

Ducane 52″ LP Gas Grill

Ducane 31731101 - $299

If you’re looking to step up from a charcoal grill, but you’re not sure you can afford it, this 3-burner Ducane grill is your guy. For $299, you get 550 square inches of cooking area, 36,000 BTUs and electronic ignition.

The 2 built-in work surfaces (though I like to call them “counters”) work well for small backyards without a lot of furniture to prop plates and utensils on.

Holland Grill Epic Gas Grill

Holland Grill BH421AG-4 - $806

Most of my family own a Holland Grill. I got really nervous about grilling a bunch of burgers for a family get-together last summer, and my brother-in-law said, “It’s pretty hard to screw something up on the Holland.” That’s a pretty true endorsement, I’d say.

Because the drip pan is between the food and the flame, food can’t catch on fire (which is also why Holland offers its exclusive “no flareup” guarantee). Charcoal grill lovers will appreciate the distinct flavor Hollands give their food because the dripping sizzle and smoke in the drip pan, much like drippings on charcoal.

The Holland Epic gas grill, usually priced at $849, is on sale for $806. It’s definitely more of an investment, which is great for those ready to stop replacing their grill every few years. Plus, the cast-iron burner is guaranteed for the life of the grill. Who else does that?

Vermont Castings ‘The Grand’ Signature Series Gas Grill

Vermont Castings VCS5008 - $1,299

For those looking to get called up to the major league of grills, this Vermont Castings gas grill has just about everything:

  • 5 burners Huge cooking area (651 sq. in. of primary cooking area and 286 sq. in. of secondary cooking space)
  • 15,000 BTU side burner
  • 20,000 BTU infrared rotisserie burner and kit
  • LED flex light for night grilling
  • Stainless-steel sear plates (for restaurant-quality steaks)
  • Stainless-steel smoker box
  • Utensil hooks and condiment holders

Plus, this Vermont Castings grill is just plain attractive , with features like back-lit control knobs. That’s just cool.

DCS 48″ Gas Grill Head

DCS 48" gas grill head (BGB48) - $4,469

The DCS BGB48 gas grill head can be built in for outdoor kitchen applications or combined with an optional stainless-steel cart for freestanding use. This DCS gas grill head is for those wanting the top-of-the line grill: four 25,000 BTU U-shaped burners, infrared rotisserie burner, warming rack, smoker tray — you name it.

Plus, it can be purchased along with a suite of DCS outdoor appliances, like outdoor beer dispensers and outdoor patio heaters, for a streamlined look.

Another successful Grill Expo

April 13, 2010

Another delicious day at work for me -- cedar plank-grilled salmon on a gas DCS grill

Our 4th annual BBQ Grill Expo fired up gas grills and charcoal grills at all Warners’ Stellian stores this past weekend, April 10-11.

Representatives from Weber, DCS, Vermont Castings, Holland Grill, Wolf and the Big Green Egg cooked up meats, sides and desserts (“S’moretilla,” anyone?) for hungry and curious guests.

Kind of intrigued/grossed out by the "S'moretilla" (marshmallows and Nutella grilled between two tortillas) on the Vermont Castings gas grill

Almost as quickly as the food vanished, $50 Von Hanson‘s gift certificates flew out the door for those who purchased a grill $599 and over. (And Warners’ Stellian dressed them up with some nice swag, too — see below.)

This apron takes its cue from me.

The deals are still hot (pardon all the bad puns), and I’m especially excited about grills this season, because I’ll actually be buying one myself. (If you have opinions, please share!)

Check out more pictures from the BBQ Expo, including grills and grilling fare, on Facebook and Flickr.

Stu "King of the BBQ" Glock grills chicken wings on the Big Green Egg charcoal smoker.

Epic battle: Gas grills vs. charcoal grills

April 9, 2010

At the risk of being controversial, I’ll just say it: grilling is grilling — no matter what fuel source you use.

Both involve the radiant transfer of heat from the fuel source to the food resting on a cooking grid. Drippings come off of the food, land on the heat source and sizzle and smoke. The smoke rising into your food creates barbecue flavor.

So, really, it just depends on what you like.

I like quick, convenient and fool-proof. So I like gas grilling.

Gas grills offer more control over temperature and often have options for high-temperature searing and low-temperature, indirect cooking. Many gas grills have small shrouds that shield the burners from incoming drippings to minimize flare-ups and control temperatures.

See? It’s convenient, and it’s quick. So gas grilling gets my personal vote. (Please feel free to battle me in the comments.)

But grilling purists swear charcoal’s the only way to roll (nice rhyme, eh?). The smoky, barbecue flavor created by the drippings sizzling and smoking off the charcoal can’t happen in a gas grill, they say.

And they are more simple in their essence. Charcoal grills lack the mechanical sophistication (i.e. stuff that breaks) of gas grills, such as burners, shields and igniters. They require only charcoal, meaning no mid-party trips to the store for another propane tank.

And did I mention the flavor? Apparently, charcoal grills lend a distinct flavor to their foods — especially meats.

I’m going to check out this weekend’s BBQ Expo at our Edina store (across from the Galleria) Saturday. Maybe I’ll be convinced that charcoal is doable. Maybe I’ll just eat.

We’ll be having live grilling demos 10-4 Saturday and 12-4 Sunday at all of our 7 Warners’ Stellian store locations. All grills (except UMRP, like Wolf) are on sale starting Saturday. And we’ll assemble it, deliver it and take an old one if you have it for free with purchase of a grill $499 and up.

You’ll get $50 to Von Hanson’s Meats if you buy a grill priced $599 and higher. Von Hanson’s is this cool, old-fashioned meat market with expert cuts of the best quality meats. And it’s local joint, so you know I love ‘em already.

My friend Stu “King of the Barbecue” (he’ll stop feeding me if I don’t add that part) Glock says most expo-goers already have their mind made up on their fuel preference. But he also says, “You have two cars, why not two grills?” He advocates for a workhorse Holland Grill gas grill and a charcoal grill, maybe a Big Green Egg smoker grill, for when you really have some time to spend outdoors.

So comment away: I’d love to hear about why others like gas grills and I suppose I’d entertain some hating from barbecue purists as well ;)

Weigh in: What’s the strangest/best thing you’ve grilled?

April 2, 2010

While my grilling exploits rarely exceed the pedestrian (burgers, brats, veggies), others get enviably creative with outdoor cooking recipes.

I’d love to hear what people have grilled themselves or eaten off the grill that’s a bit different. Or even a new twist on a BBQ classic.

Next weekend, April 10-11, we’re having our 4th annual BBQ Expo with grilling demos at all of our stores. From 10-4 Saturday and noon to 4 Sunday, we’ll fire up the latest gas, charcoal and smoker grills with everything from smoked sirloins to pizzas to even pineapple upside down cake. And it’s all the best you’ve ever tasted. (Trust me, because I taste a lot.)

Grilling geeks: this event’s for you. Come chew the fat with our expert grillers about recipes, techniques, tools — you name it.

Here are some ideas to get you started:

Fruits…

Breakfast…

I could see this coming in handy at the cabin or tailgating party

Desserts…

Even pizza…

Alright, your turn: what crazy fare can be found on your grill?


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