Posts Tagged ‘Weber’

Get Grilling in Your Outdoor Kitchen Today

Thursday, September 1st, 2011

Outdoor kitchens have been gaining popularity across the country; at The Hearth and Grill Shop, we take care of every step from conceptualization to completed kitchen. We also supply premium outdoor grill components and built-in grill accessories for projects nationwide and abroad. Whether starting from scratch or remodeling, we provide the best solution while balancing form and function to have a truly enjoyable outdoor space with design and installation services. To ensure durability, ease of use and your satisfaction, we only carry top quality built-in grills and accessories made by the best manufactures; established in 1937 as the first built-in grill manufacturer, Fire Magic continues to build outdoor grills in Southern California that are the highest quality and the hottest grills on the market. Fire Magic uses only 304 commercial-grade stainless steel for its entire construction to make it superior in all weather conditions, even down to its cast stainless steel burners, which are covered by a lifetime warranty.

E790i-4E1N & FMA19-4B1N-0

The Fire Magic Echelon Diamond series has back-lit knobs and built-in halogen lamps for easy grilling at night. The optional Magic View window lets you see what you're cooking without lifting the hood!

Fire Magic offers a full line of accessories to compliment and be seamlessly integrated into your outdoor kitchen including a variety of side burners, warming drawers and even vent hoods (for an enclosed kitchen), along with any combination of storage and access doors and drawers desired; Fire Magic also offers easy to install, pre-fabricated grill islands that take only minutes to assemble. Other top quality built-in grills that we offer include: American Outdoor Grill [AOG] (manufactured by Fire Magic), Broilmaster, Holland Grill and Weber; all of our outdoor built-in gas grills are available in either natural gas or propane gas (LP) configurations to best suit your needs.

Fire Magic also offers built-in charcoal grills, but our most popular charcoal grill here at the shop is the Big Green Egg.In 1974 Big Green Egg was established in Atlanta, GA and is the single company responsible for the popularization of kamado style cookers that has increased rapidly over the last few years. Don’t be fooled by imitators! Using a Big Green Egg, with its brilliantly versatile range, ensures astounding cooking qualities, credited to its overall design and exclusive heavy-duty ceramic walls (covered by a lifetime warranty).  Stay in and enjoy bread, pizza and much more, made on your very own brick oven! Where do all these components go? We’ve got you covered offering custom island building projects framed in galvanized steel or done entirely in masonry, either being finished to your liking; granite countertops add durability and value to your outdoor space.

True is the leading manufacturer of commercial refrigeration and their new line of home products – True Professional Series includes outdoor rated glass door refrigerators.

Don’t forget the drinks! We carry commercial-grade, outdoor-rated refrigeration to meet your demands (manufactured by True in America) offered in several different customizable combinations. We also stock icemakers by Hoshizaki capable of making 92lbs of ice a day while only measuring 15″ wide. When planning the design, why not do a raised bar and incorporate a glass rack, kegerator, sink and built-in blender to create the perfect gathering place at any party? All of these products will fit in perfectly with your grill island.

These premium fireplaces can be finished to show no visible metal for a true masonry look at a substantially lower cost!

To take your outdoor kitchen to the next level, add on an outdoor living space! We offer pergolas, arbors and screened patios to extend the open concept living space into your outdoor kitchen. Nothing says home more than a hearth; extend the outdoor season by adding warmth with an outdoor wood-burning or gas-burning fireplace (whether vent-free, direct-vent or vented gas logs). Each category also offers contemporary alternatives for a more modern look and feel. We also do custom built or manufactured wood-burning fire pits and gas-burning fire pits (whether natural gas or propane (LP) gas).

All of our outdoor products are designed to the highest standards and built to exact specifications to withstand the elements; you won’t be disappointed! As authorized dealers for all of our products, your purchase is covered by the full warranty, unlike several other online dealers. Our local clients can always rely on our expert service crew to keep their outdoor appliances in tip-top shape year round.

Let’s get building!

Thanks,

Hayes Hatcher

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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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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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