Posts Tagged ‘grilling’

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.

 

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: 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.

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!

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.

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

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.

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?

Outdoor kitchen ideas: Part 2

January 18, 2010

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As Susan Serra, CKD pointed out in Outdoor kitchen ideas: Part 1, it’s easy to choose outdoor kitchen appliances like a geek in an Apple store (my words).

We Minnesotans get so excited when we get to spend time outside that doesn’t involve snow shoveling, it’s hard not to want it all when designing our three-months-out-of-the-year haven.

Be smart and think about your own entertaining and lifestyle needs when considering all the options in outdoor kitchen appliances.

Do you want a second kitchen or simply a spot to grill a burger and grab a beer while enjoying the great outdoors?

Gas grill

The workhorse of an outdoor kitchen, gas grills’ speed and convenience work best for weeknight dinners and impromptu get-togethers. If you’re looking to do more, some brands offer innovative features such as:

  • Searing zone to reach high temperatures (700 degrees!) quickly to give your meat a steakhouse-quality exterior
  • Rear infrared burner to deliver consistent, evenly distributed heat for rotisserie cooking
  • Smoker boxes to fill prepackaged hickory or mesquite chips, which give foods a distinctive, smoky flavor
  • Side burners to prepare sauces and sides like beans or vegetables or to keep food warm until it is ready to be served
  • Lighting to illuminate the cooking surface for late-night grilling

Charcoal grill/smoker

As our own grilling guru Stu Glock (also our rep for Holland Grill and the Big Green Egg) says, “You have two cars. Why not two grills?”

Charcoal grills, smokers  and/or cookers deliver flavor you can’t get in a gas grill — if you have hours to get it. Owners of the Big Green Egg rave about the unique flavor of their ribs, brisket and roasts they get in this ceramic cooker. Viking also makes a ceramic cooker, but with a stainless steel finish.

If you have the time to kick back and just grill, the extra time is definitely worth the flavor.

Warming drawers

Cut down on the running back back and forth from your main kitchen. Warming drawers keep grilled food warm (and sanitary) once prepared and work great for make-ahead dishes from your main oven.

I’d probably end up throwing some towels in mine to keep them cozy after a late-night swim. Now if I only had a pool..

Kegerator/beer tapper

Arguably as important as the grill itself is beer on-demand. Aside from the convenience, an outdoor keg fridge makes an unbeatable conversation (and party) starter. DCS, Viking and Marvel make draft beer dispensers specifically for the outdoors.

Outdoor kegerators come in built-in or freestanding. Again, if I only had a pool...

Wine chiller/beverage center

If you’re more of a wine-o than a beer gal like me, you might consider storing your bottles outside, in the proper wine chiller, of course. Look for models with precise temperature controls, racks to accommodate various bottle sizes and minimum vibration.

This Marvel Wine Cellar holds 54 bottles.

Beverage centers, though less precise in temperature control, make a viable option for combination beer/wine/soda, etc. storage.

Refrigeration

“But I already have a wine fridge!”

But your wine fridge is 55 degrees, remember? Even your beverage center isn’t designed to refrigerate food and condiments. Please don’t keep your barbecue meats in a beverage fridge!

Ice maker

If mixed drinks and soda are more your thing, maybe you’d like an ice maker. Marvel‘s and U-line‘s have UL Listed suitable for outdoor use clear ice makers that store 25-30 pounds of ice.

Patio heaters

Denial: it ain't just a river in Africa. It's an outdoor barbecue in St. Paul in October.

I might not have a pool, but living in Minnesota, you better believe I have a patio heater. Fueled by a the same kind gas tank you use for your grill, these easily extend construction season into early winter (or “fall”).


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