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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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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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Shopping for Vent Free Gas Logs

Thursday, February 4th, 2010

 

When shopping for gas logs, the first question you will be asked at The Hearth and Grill Shop is whether you would like vented gas logs or vent-free gas logs.  There are several factors that will go into your decision.

 

Before that decision can be made, here are a few things to be aware of. The way vented and vent-free gas logs operate are completely different. They are not interchangeable and an old set of vented gas logs cannot be turned into vent-free.  Vented gas logs operate more closely to a real wood fire than they do their vent-free cousins.

 

Example of a vent-free firebox
Example of a vent-free firebox

The Hearth and Grill Shop offers over fifteen choices for vent-free gas log sets from three of the leading manufacturers in the United States. Empire Comfort Systems, Real-Fyre by Peterson and Vanguard offer a variety of sizes and styles sure to please even the most discerning eye.

 

But before you can make that decision, let’s go over some of the logistics of vent-free gas log products.

 
A vent-free gas log system operates with the damper closed on a wood burning fireplace or in a UL listed vent-free firebox. Fire box manufacturers include Vanguard, Empire Comfort Systems and Martin Industries. 100% of the heat produced from a vent-free gas log set emits into the room making it not only attractive but an efficient source of heat on a blustery day. With a vent-free gas log set, power outages won’t leave you in the cold. Vent-free gas logs require no electrical power and will be a welcome source of viable heat even if you are in the dark.

 

A vent-free gas log set also uses a fraction of fuel compared to their vented cousin.
The question often comes up as to exactly how do vent-free gas log operate with the damper closed on a fireplace? The first thing that makes a set of gas logs vent-free is the burner is designed to use 99% of all the gas that comes into it. Since all of the gas is combusted, the only byproducts are heat, water vapor and carbon dioxide(the same thing we breathe out).  Vent-free gas logs are not designed to be a primary heat source. They are designed to be an attractive, efficient, and dependable source of supplemental heat. Extended use of vent-free gas logs as a primary heat source isn’t recommended, as water vapor emitted can cause mildew issues over an extended period of time.

 
The second part of the vent-free gas log equation can’t be overstated. It is extremely important that the gas logs themselves  be set up and operated strictly per the manufacturer’s instructions. The gas logs and burner are designed to have the flame move up between and around the logs, but not to be in contact with the gas logs. Proper installation and placement of the logs are paramount in successful and satisfying operation of vent-free gas logs.

 

There are several different types of controls for a vent-free gas log system. The most cost effective is manual control on the valve of the unit. This manual valve turns the unit on and off and the flame up and down. Please bear in mind a manual control unit cannot be upgraded to another control type. The next option is the remote ready or Millivolt units that can be turned on and off from a switch or an on/off remote control. The remote ready units also have the ability to be controlled with various forms of thermostats or a wall switch. Due to the number of different types of control and the fact a remote can be added at any time, the remote ready units are the most popular. Variable flame remote controls are available from some manufacturers, such as, Peterson and Empire Comfort Systems. Variable remote control units boast the capability of being able to control your flame as well as turning it on and off.

 

The dimensions of your fireplace and the type of controls will determine what size vent-free gas log will be best for any fireplace. A masonry fireplace is only limited in size by your individual taste and have no specific standards for size. Every bricklayer or mason can make a fireplace the size a homeowner desires. When considering a vent-free gas log set, it is important to have the following measurements available when coming to The Hearth and Grill Shop.

 

Please measure:
1. Across the back wall of the fireplace
2. Across the front of the fireplace
3.The depth and height of the fireplace.

 

These dimensions with the controls and gas line

factored in will ensure the perfect size logs for a fireplace.

It's important to always consult a professional for the best results

It's important to always consult a professional for the best results

The positive features of Vent Free Gas Logs are:
o The best heat output the fireplace may obtain.
o Higher efficiency and less gas consumption.
o Less pollution
o Availability of various types of controls.

 

Though a vent-free gas log set has many features that their vented cousin can’t claim, a draw back of a vent-free set is that by nature of the way it must operate to be vent-free, their realistic look of wood can’t be reproduced as intricately. Also, with many new products, proper installation of a new vent-free log set will help eliminate the odors associated with its initial use. Another factor to take into consideration is that vent-free log sets emit enough heat that a hood may need to be installed. The hood will eliminate any possibility of damage caused from heat emissions from operating your vent-free log set with a closed damper in a fireplace setting.

 
The Hearth and Grill Shop has been proud to carry our vent-free products from Empire Comfort Systems, Real-Fyre by Peterson and Vanguard for over twenty years. Efficiency, dependability, appearance and savings on your gas bill have made vent-free gas logs a great investment and one of the most sought after items by The Hearth and Grill Shop customers.

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