Posts Tagged ‘smoker grill’

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.

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.

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.

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)?

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.

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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