Posts Tagged ‘Charcoal’

Our 9th Annual Backyard Challenge BBQ Cook-Off, June 1st, Sign Up Now!!!

Thursday, May 23rd, 2013

Hearth and Grill Backyard Challenge BBQ Cook-off

It is that time of year again! Bar B Q time at The Hearth & Grill Shop. Join us for our 9th Annual Backyard Challenge amateur BBQ Cook-Off! Hopefully, this letter will look very familiar to you, if it does not, then we invite you to join in on the fun. We invite you to bring your grills, your smokers, your tents, your banners, your lawn chairs, your techniques, your innovative ideas, and most importantly your passion for competition, BBQ, and smoking.

This year’s competition will be held on Saturday, June 1st at The Hearth & Grill Shop. Another record number of 32 teams participated in last year’s event and the number of teams competing has grown larger each year, so booth space will be at a premium. Competition space will be first come – first serve, so enter as soon as possible, to guarantee your spot for this years Challenge.

This year’s entry fee is a flat rate of $75.00, which covers both the Gas and Charcoal Divisions. The entire entry fee goes directly to the Cash Prizes. Once again, the format will consist of Gas and Charcoal Divisions. Each Division has a Chicken and Rib Category. Cash and prizes will be awarded to the 1st, 2nd and 3rd place finishers in each of the four Categories. The Grand Prize, a Large Big Green Egg, goes to the team that shows the best overall score in the Chicken and Rib Categories in BOTH the Gas and Charcoal Divisions. The Dessert category will not affect the Grand Prize standings, however, there will be a cash prize and bragging rights for the winner of the Dessert category.

There are a few changes to aid in the exit strategy from the competition area to get your team out as quick as possible. First, breakdown your area before you are instructed to move your team vehicle in for loading. Second, please do no block the lane while loading. Third, we ask that you do not bring a BBQ Rig or Trailer over 10’ long. If you receive permission to do so, be prepared to be one of the last participants to leave the competition area.

The changes that we implemented for parking last year greatly helped, so keep in mind the following parking changes that we will continue this year. First, NO parking will be allowed in the Competition Cooking Area at any time, Unload and Load Only. Second, parking is at an extreme premium. Each team will be allowed ONE (1) Team vehicle and ONE (1) Team parking space near the Competition Cooking Area. All other teammates, family and friends are to park as advised by the competition staff. Lastly, RV parking and electricity for RV parking is limited. Once again, First come – First served.

The most important rule for the day will be HAVE FUN! We cannot tell you how much we appreciate your continued participation in this event. Enter now and get your team together for the 9th Annual Backyard Challenge BBQ Cook-Off. We look forward to seeing you at set up on Friday, May 31st.

Thank you for your participation in advance. For questions or concerns please contact me.

cookoff-cartoonJeff M. Lunsford
“Chef Jeff”
The Hearth & Grill Shop
(615) 255-4551
(615) 244-6947 fax
chefjeff@hearthandgrill.com

See below for official rules or click to download the 9th Annual Backyard Challenge Rules and Entry Form (PDF).

Backyard Challenge Official Rules

1) Entry fee will be $75.00 to enter in either or both divisions: Charcoal or Gas

2) Chicken and Pork Ribs (no country ribs). You must enter both the Gas and Charcoal divisions and have entries in both the Chicken and Rib categories to be eligible for Grand Championship.

3) All meat must be inspected, in original store package and in a cooler with ice, and must be held at or below 40 degrees.

4) After meat is inspected, you may begin to marinate products. Meat inspection will start at 6:00pm Friday though 8:00am Saturday.

5) No food products are to be sold or given to public from cook sites.

6) A 1st, 2nd, and 3rd place winner will be awarded in both Divisions and in each category.

7) Turn in times: 11:30 am Chicken; 1:00 pm – Ribs; 2 pm – Dessert. 2:30 –3:00 pm Awards.

8) You will have five (5) minutes before and five (5) minutes after the hour to turn in your entries to judges.

9) Containers for judging turn-in will be provided. You must turn in at least 6 samples. Example: 6 ribs; 6 chicken thighs, etc.

10) Entries will be judged on appearance, tenderness/ texture and taste in accordance with Kansas City BBQ Society rules.

11) When you finish cooking, a container will be provided for your hot ashes, excess grease etc. please use this container to avoid fires and help keep your area clean.

12) Your cooking area must be as clean as you found it. Garbage containers will be provided. Must have a gray water (SANITIZING SOLUTION) container and cleaning containers with a solution of water and bleach.

13) Do not have any open fires on the ground. Use a charcoal starter (chimney or start the fire in your cooker). All grill fires must be contained.

14) You will have a 10 x 10 cook site area designated for you. Those needing more space need to notify the Backyard Challenge Coordinator for possible consideration as available.

15) NO Trailers over 10’ will be permitted. No Exceptions – No Discussion.

16) PARKING – Each team will be allowed ONE (1) Team vehicle and ONE (1) Team parking space near the Competition Cooking Area. All others associated with the team are to park as advised by the competition staff.

17)There is no parking allowed in the Competition Cooking Area, only unload and load.

18) There will be an exit strategy and participants will be instructed on how to exit the Competition area. At the conclusion of the event, please begin to break down your area and you will be instructed on when to bring your team vehicle to the competition area. When loading – do not block the exit out of the competition area.

19) RV and overnight parking is limited. First come, First serve. Electricity is limited to the RV parking area.

20) Access to electricity and electric extension cords will be available on a limited basis and may not be available to all areas of the competition. Those requiring an electric outlet need to notify the Backyard Challenge coordinator prior to the event for possible consideration, as available.

21) You may cook with gas, wood, or charcoal.

22) Water and ice will not be provided.

23) A MANDATORY cooks meeting will be held Saturday, June 1st at 8:00am to go over rules and questions.

24) No pets, fireworks, or firearms are allowed on grounds.

25) Failure to follow the above rules may cause your entry to be disqualified.

26) Value of Awards will be in excess of $7,000 in cash, prizes, and products.

27) Set up times will be Friday, May 31st, 6-10pm & Saturday, June 1st, 6-8am. NO exceptions. Overnight security will be provided for the event and access to restrooms will be available.

28) You must be 18 years of age to compete. 18 or younger, a parent or guardian must be present at all times.

29) Hearth and Grill Shop, vendors, sponsors and any other participating entities shall not be held liable for any injury or loss.

30) The decisions by the judges will be final.

31) Be Competitive, Help your Neighbors & Have Fun!

Fun from 2012

See more results from last year’s cook-off.

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8th Annual Backyard Challenge BBQ Cook-Off, June 2nd, Sign Up Now!!!

Wednesday, March 21st, 2012
  • When: Saturday, June 2nd
  • Where: At The Heath and Grill Shop
  • Entry Fee: $75.00
  • Gas and Charcoal Divisions
  • Chicken and Rib Categories
  • Dessert Category
  • Cook’s Meeting 8:00 am, Saturday Morning
  • Judging Begins at Noon
  • Sponsored by: Big Green Egg, Firemagic, Weber, Broilmaster, Music City Metals, Pepsi Bottling Group.
  • One Day Sale
  • Door Prizes
  • Over $7,000.00 in Cash and Prizes

Here is photo of last years Backyard Challenge BBQ Cook-Off. We set a record for teams participating and BBQ lovers coming out to enjoy the Fun!!!

The Hearth & Grill Shop is proudly hosting the 8th Annual Backyard Challenge BBQ Cook-Off!  We invite you to assemble your team and join in this year’s competition or just come by the Hearth and Grill store to what all the fun is about.

This year’s competition will be held on Saturday, June 2nd at The Hearth & Grill Shop.  26 teams participated in last year’s event and the number of teams competing will only get larger, so booth space will be at a premium.  Competition space will be first come – first served, so enter as soon as possible, to guarantee your spot for this years Challenge.

Teams will compete for over $6,000.00 in cash and prizes.  This year’s entry fee is flat rate of  $75.00, which covers both the Gas and Charcoal Divisions.  The entire entry fee goes directly to the Cash Prizes.  Once again, the format will consist of Gas and Charcoal Divisions.  Each Division has a Chicken and Rib Category.  Cash and prizes will be awarded to the 1st, 2nd and 3rd place finishers in each of the four Categories.  The Grand Prize, a Large Big Green Egg, goes to the team that shows the best overall score in the Chicken and Rib Categories in BOTH the Gas and Charcoal Divisions.  The Dessert category will not affect the Grand Prize standings, however, there will be a cash prize and bragging rights for the winner of the Dessert category.

Not only do we host the Backyard Challenge, but their will also be cooking demonstrations, door prizes, free bottle water and sodas.  We will also have the Largest One Day Sale of the year.  Gas and Charcoal Grills, Gas Logs, Fireplaces will all have a special One Day Sale Price lower than the rest of the year.

With your participation, The 8th Annual Backyard Challenge will be bigger and better than ever.  Enter now and get your team together for the 8th Annual Backyard Challenge BBQ Cook-Off.

Thank you for your participation in advance.  For more information please contact me.

Jeff M. Lunsford
“Chef Jeff”
The Hearth & Grill Shop
(615) 255-4551
(615) 244-6947 fax
chefjeff@hearthandgrill.com

See below for official rules or click to download the 8th Annual Backyard Challenge Rules (PDF).
Click to download the official 8th Annual Backyard Challenge Entry Form (PDF).

The Smokers & Drinkers Team

Getting the temperature just right!

Blue Moon BBQ was last years Grand Champion

Backyard Challenge Official Rules

  1. Entry fee will be $75.00 to enter in either or both divisions: Charcoal or Gas
  2. Chicken and Pork Ribs (no country ribs). You must enter both the Gas and Charcoal divisions and have entries in both the Chicken and Rib categories to be eligible for Grand Championship.
  3. All meat must be inspected, in original store wrapper and in a cooler with ice, and must be held at 40 degrees.
  4. After meat is inspected, you may begin to marinate products. Meat inspection will start at 6:00pm Friday though 8:00am Saturday.
  5. No food products are to be sold or given to public from cook sites.
  6. A 1st, 2nd, and 3rd place winner will be awarded in for both Divisions in each category.
  7. Turn in times: 12:00 Chicken; 1:00 pm – Ribs; 1:45 pm – Dessert. 2:30 –3:00 pm Awards.
  8. You will have five (5) minutes before and five (5) minutes after the hour to turn in your entries to judges.
  9. Containers for judging turn-in will be provided. You must turn in at least 6 samples. Example: 6 ribs; 6 chicken thighs, etc.
  10. Entries will be judged on appearance, tenderness/ texture and taste in accordance with Kansas City BBQ Society rules.
  11. When you finish cooking, a container will be provided for your hot ashes, excess grease etc. please use this container to avoid fires and help keep your area clean.
  12. Your cooking area must be as clean as you found it. Garbage containers will be provided. Must have a gray water (SANITIZING SOLUTION) container and cleaning containers with a solution of water and bleach.
  13. Do not have any open fires on the ground. Use a charcoal starter (chimney or start the fire in your cooker). All grill fires must be contained.
  14. You will have a 10 x 10 cook site area designated for you. Those needing more space need to notify the Backyard Challenge Coordinator for possible consideration as available.
  15. PARKING – Each team will be allowed ONE (1) Team vehicle and ONE (1) Team parking space near the Competition Cooking Area. All others associated with the team are to park as advised by the competition staff.
  16. There is no parking allowed in the Competition Cooking Area, only unload and load.
  17. RV and overnight parking is limited. First come, First serve. Electricity is limited to the RV parking area.
  18. Access to electricity and electric extension cords will be available on a limited basis and may not be available to all areas of the competition. Those requiring an electric outlet need to notify the Backyard Challenge coordinator prior to the event for possible consideration, as available.
  19. You may cook with gas, wood, or charcoal.
  20. Water and ice will not be provided.
  21. A MANDATORY cooks meeting will be held Saturday, June 2nd at 8:00am to go over rules and questions.
  22. No pets, fireworks, or firearms are allowed on grounds.
  23. Failure to follow the above rules may cause your entry to be disqualified.
  24. Value of Awards will be in excess of $7,000 in cash, prizes, and products.
  25. Set up times will be Friday June 1st , 6-10pm & June 2nd , 6-8am. NO exceptions. Overnight security will be provided for the event and access to restrooms will be available.
  26. You must be 18 years of age to compete. 18 or younger, a parent or guardian must be present at all times.
  27. Hearth and Grill Shop, vendors, sponsors and any other participating entities shall not be held liable for any injury or loss.
  28. The decisions by the judges will be final.

Competition Tips: Don’t forget tables, chairs, awning, or other covering. Have plenty of water and ice on hand. If you are competing in the Dessert Category – Freezer space is extremely limited. Consider a Dessert that does not require Frozen Items, i.e. Ice cream. Do a checklist of what you will need. Containers will be provided for judging turn- in.
**Plan ahead to have fun**

Grand Champion Prize: ~ Large Big Green Egg*
*1st, 2nd, & 3rd place cash and prizes awarded in each category.

Sponsors: Big Green Egg, Firemagic, Pepsi Bottling Group, Broilmaster, Weber, and Music City Metals

*Rules and /or prize category awards subject to change in regards to sponsorships.

Location: Hearth and Grill Shop
535 Thompson Lane
Nashville, TN 37211
(615) 255 4551

Pig Nation preparing Ribs for Judging!

Chef Jeff awarding 1st Place Prizes

All the Judges love to eat BBQ! An important Requirement!

Smoking some Chickens in a Big Green Egg during the Hearth and Grill Backyard Challenge BBQ Cook-Off? Is there anything better?

1st Place Winner Team Man Waggon

Getting Ribs ready for Judging

Backyard Challenge BBQ Cook Off Teams waiting on Results!

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7th Annual Backyard Challenge BBQ Cook-Off, June 4th, 2011

Saturday, May 14th, 2011

The Hearth and Grill Shop will host its 7th Annual Backyard Challenge Amateur  Bar-B-Q Cook Off on Saturday, June 4th, 2011.  Teams will compete for over $6,000.00 in cash and prizes.  The team entry fee of $75.00 qualifies each team for the Gas and Charcoal Divisions.  For each Division there is a Chicken and Rib Category.  1st, 2nd, and 3rd place prizes will be awarded in each category.  By participating in both divisions and each of the categories, a team is then eligible for the Grand Prize of a Big Green Egg.  There will also be a Dessert category that does not factor into the Grand Prize judging, however big on bragging rights.

Team set up begins as early as 4:30 pm on Friday, June 3rd, 2011, with meat inspections beginning at 6:00 pm that night.  All contestants must be set up by 8:00 am Saturday morning.  Judging begins at noon on Saturday with prizes awarded at 3:00 pm.

Big Green Egg, Firemagic, Weber, Tennessee Golf Cars, and Broilmaster Grills will be sponsoring the event, which not only includes the Backyard Challenge, but also cooking demonstrations, door prizes, free bottle water and sodas.  There will also be the Biggest One Day Sale of the year that day.  Gas and Charcoal Grills, Gas Logs, Fireplaces will all have a special One Day Sale Price lower than the rest of the year.

For more information contact:

Jeff M. Lunsford

“Chef Jeff”

The Hearth and Grill Shop

535 Thompson Lane

Nashville, TN 37211

615-255-4551

chefjeff@hearthandgrill.com

See below for official rules or CLICK HERE for Downloadable PDF.
CLICK HERE for the official ENTRY FORM in PDF.

BACKYARD CHALLENGE OFFICIAL RULES

1)      Entry fee will be $75.00 to enter in either or both divisions: Charcoal or Gas

2)      Chicken and Pork Rib (no country ribs). You must enter both the Gas and Charcoal divisions and have entries in both the Chicken and Rib categories to be eligible for Grand Championship.

3)      All meat must be inspected, in original store wra

pper and in a cooler with ice, and must be held at 40 degrees.

4)      After meat is inspected, you may begin to marinate products. Meat inspection will start at 6:00pm Friday though 8:00am Saturday.

5)      No food products are to be sold or given to public from cook site.

6)      A 1st, 2nd, and 3rd place winner will be awarded in for both Divisions in each category.

7)      Turn in times: 12:00 Chicken; 1:00 pm – Ribs; 1:45 pm – Dessert.   2:30 –3:00 pm Awards.

8)      You will have five (5) minutes before and five (5) minutes after the hour to turn in your entries to judges.

9)      Containers for judging turn-in will be provided. You must turn in at least 6 samples. Example: 6 ribs; 6 chicken thighs, etc.

10)  Entries will be judged on appearance, tenderness/ texture and taste in accordance with Kansas City BBQ Society rules.

11)  When you finish cooking, a container will be provided for your hot ashes, excess grease etc. please use this container to avoid fires and help keep your area clean.

12)  Your cooking area must be as clean as you found it. Garbage containers will be provided. Must have a gray water container and cleaning containers with a solution of water and bleach.

13)  Do not have any open fires on the ground. Use a charcoal starter (chimney or start the fire in your cooker). All grill fires must be contained.

14)  You will have a 10 x 10 cook site area designated for you. Those needing more space need to notify the Backyard Challenge coordinator for possible consideration as available.

15) Access to electricity and electric extension cords will be available on a limited basis and may not be available to all areas of the competition.  Those requiring an electric outlet need to notify the Backyard Challenge coordinator prior to the event for possible consideration, as available.

16)  You may cook with gas, wood, or charcoal.

17)  Water and ice will not be provided.

18)  The decisions by the judges will be final. A MANDATORY cooks meeting will be held Saturday, June 4th at 8:00am to go over rules and questions.

19)  No pets, fireworks, or firearms are allowed on grounds.

20)  Failure to follow the above rules may cause your entry to be disqualified.

21)  Value of Awards will be in excess of $6,000 in cash, prizes, and products.

22)  Set up times will be Friday June 3rd, 6-10pm & June 4th , 6-8am. NO exceptions. Overnight security will be provided for the event and access to restrooms will be available.

23)  You must be 18 years of age to compete. 18 or younger, a parent or guardian must be present at all times.

24)  Hearth and Grill Shop, vendors, sponsors and any other participating entities shall not be held liable for any injury or loss.

Competition Tips: Don’t forget tables, chairs, awning, or other covering. Have plenty of water and ice on hand.  If you are competing in the Dessert Category – Freezer space is extremely limited.  Consider a Dessert that does not require Frozen Items, i.e. Ice cream.  Do a checklist of what you will need. Containers will be provided for judging turn- in. Plan ahead to have fun.

Grand Champion Prize: ~ Large Big Green Egg*

1st, 2nd, & 3rd place cash and prizes awarded in each category.

Sponsors: Big Green Egg, Firemagic, Pepsi Bottling Group, Broilmaster, Weber, and Music City Metals

Disclaimer: Rules and /or prize category awards subject to change in regards to sponsorships.

Location: Hearth and Grill Shop

535 Thompson Lane

Nashville, TN 37211

(615) 255 4551

Pictures of Last Years Annual Backyard Challenge BBQ Cook-Off

The Hearth and Grill Shop Annual Backyard Challenge BBQ Cook-Off

The Hearth and Grill Shop Awards Great Prizes each year for the Winners

Last Years Contestants Preparing their Pork Ribs

The San Rafael Quartet Provides Wonderful Music all day long

Smokers and Grills of all sizes participate each year

Participants take their Grilling very Serious on this Day at Hearth and Grill Shop

Some Backyard Challenge BBQ Cook-Off Teams fine time to lay back and rest

Some participants get in some much needed sleep after a long night of getting ready

Ribs and Chickens are Items of the Day...Can't you Smell It???

The Big Green Egg is a Popular Choice of Backyard Challenge BBQ Cook-Off Participants

Oh My....Can you do it any better then this???

Each Team prepares their BBQ for the Judges

Backyard Challenge BBQ Cook-Off Teams Receive Points for Presentation

Backyard Challenge BBQ Cook-Off Judges take their judging very serious

Each Backyard Challenge Judge totals his own points for each entry

Desserts are also a big part of the day at the Annual Backyard Challenge BBQ Cook-Off

Peach Cobbler in a Cast Iron Skillet in the Smoker...Whoa!!! I can't wait!!!

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And the Winner Is…6th Annual Backyard Challenge Results from The Hearth and Grill Shop

Saturday, June 26th, 2010

 

Grand Champions: Smokes and Drinkers

Grand Champions: Smokers and Drinkers

The Ash Holes... Second Prize

The Ash Holes... Second Prize

Ol Zeke's BBQ....Third Place

Ol Zeke's BBQ....Third Place

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And it just keeps getting better! A record 20 teams competed for over $6,500 in cash and prizes, once again making the Hearth and Grill Shop’s Annual Backyard Challenge a big success. With cooperation from Mother Nature, the day shone beautiful with contestants showing up and showing off their smoking and grilling skills.

 

The judges tasted 19 different entries for ribs, 17 for chicken and six desserts. All the entries boasted their own flavor and flair from tangy and spicy to sweet and smoky. The judges came to their final decisions, but the biggest consensus was that it wasn’t an easy task. “It was like trying to pick out your favorite child. You just can’t.” said one judge, who wishes to remain anonymous. But in the end, the Grand Champion was  The Smokers & Drinkers.  Coming in a close second were team “Ash Holes”, and Ol Zeke’s BBQ took third.

 

For the Charcoal – Ribs category, the Ash Holes took first place, followed by Team Manwagon and The Smokers & Drinkers. For the Charcoal –Chicken category, it was Smokey Chews walking off with the first prize, with Ol Zeke’s BBQ and Team Manwagon following up in third. The Gas – Ribs category went to The Smokers & Drinkers, with Ash Holes in second and Ol Zeke’s BBQ in third. In the final category, the Gas – Chicken, first prize went to Rusty Nails, with The Smokers & Drinkers next and Pond Switch Smokers in the third slot.

 

You could see by the enthusiasm of all of the contestants, judges and spectators that the Annual Backyard Challenge will be around for a long time. “This is a great way to start the summer” said a spectator as he sipped on a cold beverage and inhaled the cornucopia of aromas from all of the grills and smokers.

 

Everyone from the Hearth and Grill Shop want to extend a thank you to all of the participants for making this a record turn out for the Annual Backyard Challenge. We can’t wait till next year.

 

If you would like to see all the photos from the 6th Annual Backyard Challenge, here to check out all the yummy pictures and find yourself or your friends!!  To see al of the videos, visit youtube.com/hearthandgrill.

 

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Charcoal Grilled Smoke-Roasted Chicken With Lemon & Thyme

Friday, May 21st, 2010

  

There is nothing that says comfort food more than a perfect whole roasted chicken.  It is a recipe of few and simple ingredients, but when a few techniques are perfected, the outcome is always delicious and satisfying.  lemon and thyme

 

The first thing to do is season the chicken well with lemon and thyme, which are perfect match for this recipe.  While seasoning the chicken, I also use a liberal amount of salt.  The second technique is to smoke-roast the bird rather than just smoking or just roasting in the oven.  Smoking at low temperature can produce rubbery skin, so I roast my bird over charcoal at higher temperature than I would use for just smoking.   I usually smoke-roast between 300 and 325 degrees.  I prefer to use my large Big Green Egg with a V-Rack and drip pan to catch all those juices to baste with while cooking.   

 

The third technique is to remove the chicken from the grill and let it rest before carving.  The chicken will stay plenty warm and will reabsorb all of the juices.  

 

If you are planning a party or entertaining outside, this is a great dish to prepare ahead of time and serve warm right of the grill. 

 

For the Chicken:

 

1 (4 to 5 – pound) chicken, rinsed and patted dry 

 

For the Seasoning: 

 

2 cloves garlic, chopped

thyme sprigs

1 tablespoon fresh thyme, chopped

½ teaspoon red chili flakes

2 lemons

2 tablespoons extra-virgin olive oil + some to drizzle at the end

1 teaspoon fresh black pepper

1-tablespoon salt, preferably kosher or sea salt

Butchers twine   
 
 lemon chicken

Place inside the chicken ½  tablespoon of the salt, chili flakes, garlic, and thyme sprigs.  Squeeze the juice of one lemon inside the chicken and place the halves of the lemon inside the bird.  Use the butcher’s twine to truss the chicken so it cooks evenly.  Squeeze the juice of the second lemon over the outside of the chicken.  Then rub the out side with the olive oil.  Use the remaining salt, pepper and chopped thyme to season the outside of the chicken and place in a roasting rack. 

 

Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat building the fire on one side of the grill with the temperature reaching 325 degrees. Place the chicken on the grill with the drumsticks closest to the direct heat, as they will take a little longer to cook.   

 

Cook the chicken for 1 ½  to 2 hours or until the chicken is done when the internal temperature reaches 170 degrees.  Remove the chicken to a warm platter and cover with aluminum foil.  Allow the chicken to rest 10 to 15 minutes before carving to allow all of the juices to be reabsorbed. 

 

Carve the chicken into serving pieces and drizzle with a little more lemon juice and olive oil.   

 

The Hearth and Grill Shop is your Super store for Charcoal Grills and both natural and propane gas grills.  Come by this Saturday to see The Best Charcoal Roasted Chicken recipe in action as we cook on a Big Green Egg.

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The Best Cuban Sandwich Charcoal Grill Style

Saturday, May 1st, 2010

 

While the Chef at a local restaurant, where we served a delicious Smoked Double-cut Pork Chop for dinner, I found that after we had smoked whole pork racks, we always had ends and pieces that could not be served as an entrée.  This lead to some innovative ways to utilize this premium corn- fed, smoked pork.  One of the best uses was in a Cuban Sandwich, which normally includes slow roasted pork, ham, pickles, and Swiss cheese on Cuban bread – all pressed together on a griddle to make the bread crusty on the outside and gooey and cheesy on the inside.  The sandwich ended up being so popular that we would smoke extra pork loins everyday to keep up with the Cuban sandwiches. 

cuban-sandwich

Making a Cuban Sandwich, Miami in the 60's

 

The actual recipe for assembling the sandwiches really will have to be determined by your taste buds.  I go heavy on the mustard on both the top and bottom of the roll, because the mustard brings out the flavor of the pork.  Ultimately – how the sandwich is stacked is more important than the quantity of any one ingredient. 

 

 

 

 

 

 

 

 

 

For the Pork Loin:

 

1 Pork Loin, 3 to 4 pound average

1Tablespoon, olive oil

Your favorite Dry Jerk Seasoning blend or blackening spice, we like Dizzy Pig’s Jamaican Firewalk seasoning.

 

Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat building the fire on one side of the grill.  Brush the pork loin with the olive oil and then season liberally with the seasoning. Place the pork loin on the grill opposite from the charcoal and smoke-roast the pork loin indirectly.  Cook until the internal temperature reaches 140 degrees.  Remove from the grill and allow to cool to room temperature until carving.

 

For the Sandwich:

Use your favorite bread & mustards and make it your own!!

Use your favorite bread & mustards and make it your own!!

 

8 Cuban Bread rolls or Hoagie Rolls or Baguette cut into 6” pieces                 

Dijon Mustard

Slices Swiss cheese

Bread and Butter Pickles, some for the sandwiches and some to eat

Deli Ham, your favorite

Salt and Fresh ground pepper

 

Preheat a gas or charcoal grill to medium heat.  Split the roll in half.  Spread the mustard on the top and bottom of roll.  Place a layer of cheese, pickles, ham, pork – seasoning the pork with salt and pepper, and then another layer of cheese (the cheese glues everything together).  Wrap in aluminum foil and place on the grill.  Use a brick wrapped in aluminum foil to act as a weight to press the sandwich down.  Cook for about 8 to 10 minutes and remove from the grill.  Good Eating!

 

          Come by The Hearth and Grill Shop this Saturday to sample this delicious recipe, to check out all of our seasonings and rubs, to see a Big Green Egg in action, and to see our entire selection of gas and charcoal grills.

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Grilled Fish Tacos with Lime & Cilantro Crema

Thursday, April 22nd, 2010

With a new twist on a traditional dish, fish tacos are rising in popularity every year.  Tacos made in the traditional style with beef or chicken have been an American favorite for decades, but this version, grilled and made with fish, is a healthy alternative.  The trend has most restaurants using a fried or battered fish filet, but in this adaption, we are seasoning the fish with an intense rub, then grilling it over either a gas or charcoal flame, for a lighter but still very flavorful taco.  All the accompaniments are made ahead of time and the filets grill quickly, making this an ideal recipe for outdoor picnics, camping or tailgating.

 

For this recipe, we recommend Tilapia as your fish filet of choice.  Tilapia holds up well on the grill, is readily available and affordable.  Some other good choices are Mahi Mahi, Cobia, or Amberjack.  Snapper’s flavor lends itself well in this dish, but the filets are delicate and difficult to grill.

 

Another twist on tradition is salsa.  Since becoming a common addition to the American table, it’s fast replacing ketchup with it’s many interesting flavors from the mild, fresh tomato version to the smoky roasted chili varieties.  For grilled fish tacos, I prefer the tangy salsa Verde, made from tomatillos and cilantro to brighten up the dish.

 

 

                                                                 For the Fishtilapia

1 Pound, fresh Tilapia

Your favorite Dry Jerk Seasoning blend or blackening spice, we like Dizzy Pig’s Jamaican Firewalk seasoning.

Canola or vegetable oil

 

For the Lime-Crema

1 Cup, sour cream

Juice from ½ a lime

1 Teaspoon cilantro, chopped

2 Green Onions, white and green sliced thin

Salt and pepper to taste

In a small mixing bowl combine the sour cream, limejuice, cilantro, and green onions.  Season with salt and pepper and reserve.

 

 

 

 

 

 

 

 

For the Garnish

 

1 Cup Green Cabbage, sliced thin

1 Cup Red Cabbage, slice thin

The other half of the lime

Salt and pepper to taste

In a mixing toss the cabbages with the limejuice, salt and pepper.  Reserve.

 

For the Tomatillo Salsa

 

tomatillos2

1 Pound Tomatillos, husk removed, rinsed, and halved

1 Onion, halved

1 Clove of garlic

1 Jalapeno pepper, halved and seeded

1 Lime

1 Tablespoon Cilantro, chopped

Olive oil

Salt and freshly ground black pepper

 

Season the onion halves, jalapeno, and tomatillos with olive oil, salt and pepper.  Over medium fire on a gas or charcoal grill, fire roast the onions, jalapeno, and tomatillos until tender, about 15 minutes.  Place the onions, tomatillos, garlic, jalapeno, and lime juice in a blender.  Pulse to combine all the ingredients, if the mixture is too thick; add a couple of tablespoons of water.  Add the cilantro and reseason with salt and pepper.  Pulse again to combine all the ingredients and reserve.  The salsa may be made a couple of days ahead of time and refrigerated until serving time.

 

To Serve:

 

Reserved Cabbage

Reserved Salsa

Reserved Crema

16 Corn Tortillas +

Chopped Cilantro

Lime Wedges

 

Lay the Tilapia fillets out on a baking sheet and a brush the filets with the oil.  Season liberally with the seasoning spice.  Grill over medium heat until the fish is cooked through.  Remove to a warm platter.

 

Warm the corn tortillas on the grill, then double stack them on a serving platter.  Flake some of the grilled fish in to the bottom of the double-stacked tortillas.  Top with the salsa, cabbage, and crema.  Sprinkle on some chopped cilantro and garnish with the lime wedges.

 

The Hearth and Grill Shop is the largest Gas and Charcoal Grill purveyor in middle Tennessee, proudly serving Nashville since 1974.  Visit our retail store this Saturday to sample this Fish Taco recipe straight from a Big Green Egg.

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Charcoal Grilled Chicken Under a Brick With Rosemary & Lemon on the Grill this Saturday at Hearth & Grill Shop

Wednesday, April 7th, 2010

What does an every day building material and dinner have to do with each other?  If you want a perfectly grilled whole chicken with crisp skin and moist white and dark meat finished at the same time – try this simple technique.  The chicken should marinate at least 6 hours, but over night is preferable for maximum flavor.  The heat and weight from the brick ensures the chicken will cook evenly and the skin will crisp to grilling Nirvana.

 

For the Chicken:

 

1 (4 to 5 – pound) Chicken

 

With the chicken breast side down on a cutting board, using a chef’s knife or a pair of kitchen shears, cut the chicken alongside the backbone from the neck to the tail.  Repeat on the other side of the backbone and completely remove the backbone from the carcass.

 

Turn the chicken breast side up on the cutting board and with the heel of your hand press down in the center of the bird to crack the sternum.  Press down hard enough to flatten the chicken into two equal attached halves.  Place in a shallow dish for marinating.

 

For the Seasoning/Marinade:

 

2 cloves garlic, chopped

2 tablespoons rosemary, chopped

½ teaspoon red chili flakes

1 lemon, zest and juice, + a little juice to drizzle at the end

2 tablespoons Extra-Virgin olive oil + some to drizzle at the end

1 teaspoon fresh black pepper

1 tablespoon salt, preferably kosher or sea salt

 

In a mixing bowl combine the garlic, rosemary, chili flakes, black pepper, and lemon juice & zest.  Whisk in ½ tablespoon of the salt, then whisk in the oil.

 

For the Brick:

 

2 standard bricks or pavers

Heavy-duty aluminum foil

 

Wrap the bricks or pavers in layers of the aluminum foil and reserve.  

  

  

 

Charcoal Grilled Chicken Under A Brick With Rosemary & Lemon

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Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat building the fire on one side of the grill.  Place the cooking grids on the grill and place the aluminum foil covered bricks inside directly over the fire to also preheat.

 

Remove the chicken from the marinade, allowing some of the excess olive oil to drain off, and season both sides with the remaining salt.  Place the chicken skin side down on the opposite side of the hottest coals.  A good trick is to have the drumsticks the closest to the direct heat, as they will take a little longer to cook.  Place the hot bricks on top of the chicken and cook skin side down until the skin becomes crispy and browned, about 15 to 20 minutes.

 

Set the bricks to the side and turn the chicken over to finish cooking another 15 to 20 minutes.  The chicken is done when the internal temperature reaches 165 degrees.  Remove the chicken to a warm platter and cover with aluminum foil.  Allow the chicken to rest 5 to 10 minutes before carving to allow all of the juices to be reabsorbed.

 

Carve the chicken into serving pieces and drizzle with a little more lemon juice and olive oil.

 

The Hearth and Grill Shop is your Super store for Charcoal Grills and both Natural and Propane Gas Grills.  Come by this Saturday to see The Best Chicken Under a Brick recipe in action as we cook on a Big Green Egg.

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