Rich's for the Home

Weber announces new holiday grilling site

As more consumers continue to grill year-round, preparation of traditional holiday meals are moving from the kitchen to the backyard. In fact, 53 percent of American grill owners say they are grilling all year long, according to the latest results from the Weber GrillWatch™ Survey. And with more and more Americans firing up their grills throughout the year, Weber has launched a new site devoted to the art of grilling your holiday meal. The site includes:

1. Grilling Tips
2. Instructional Videos
3. Grocery Lists that can be emailed

“Grilling your holiday meal is a great way to spice up the conventional fare, and with this Web site you can become an expert at grilling,” said Jamie Purviance, author of Weber’s Way to Grill™, a New York Times Best Seller. “One of my favorite holiday recipes is the Apple-Brined Turkey with Big Time Gravy, which features the method of brining to create a juicy, succulent bird. Many people are intimidated by grilling the holiday turkey, but by watching the demonstration video featured on the Web site there are no mistakes. You are taken step-by-step through the process so grilling becomes easy.”

In addition to the Apple-Brined Turkey recipe, there are recipes for the entire holiday meal—from side dishes such as green beans and squash, to pineapple upside-down cake for dessert. The Web site has helpful advice for grilling your main dish, and each recipe can be downloaded with the option of emailing a grocery list to make shopping easy. The site is a “one-stop shop” for creating the perfect holiday meal.

Weber-Stephen Products Co., headquartered in Palatine, Ill., is the world’s premiere manufacturer of charcoal and gas grills, grilling accessories and other outdoor room products. In 1952, founder George Stephen sparked a backyard revolution with his invention of the Weber® kettle. More than 55 years later, the family-owned company remains the industry leader with its Weber®, Weber® Q®, and Ducane® brands. Weber has the strongest consumer outreach program in the industry with its Weber Grill-LineSM (1-800-GRILL-OUT®), Weber’s On The Grill™ mobile application and a content-rich Web site with grilling tips, techniques, and original Weber recipes at www.weber.com. (The Weber Grill-Line and Weber Customer Service are closed on Christmas).

How to Grill Your Holiday Turkey on a Charcoal or Gas Grill

If you haven't yet tried grilling a turkey on your backyard grill, I highly recommend it. Somehow, more juices of the turkey stay in it when grilled and the result is a delicious, fall-off-the bone tenderness.

You can grill with either a gas or charcoal grill. To grill a turkey on a charcoal grill, I recommend that you watch the video below from You-Tube. Note the comments as well. The readers do make some good points below the video.

Broilmaster was kind enough to provide us with instructions for grilling a turkey on both charcoal and gas grills. Here is their recipe and grilling recommendations:

Ingredients

• 1 Whole Turkey (14-16 lbs), Thawed
• Olive Oil
• 1 tsp Garlic Powder
• 1 tsp Oregano
• 1 tsp Dill Weed
• Salt & Pepper to taste

Prep

1. Remove the neck, giblets and any excess fat.
2. Rinse and pat dry with paper towels.
3. Brush the turkey with Olive Oil and lightly sprinkle on the seasonings.
4. Place the turkey breast-side up on the cooking grate on a charcoal grill or on a roasting rack in a disposable foil roasting pan on a gas grill.

Cooking

• Cover and cook 11-13 minutes per pound or until an instant-read thermometer inserted in the thickest part of the thigh (not touching the bone) registers 180ºF and the juices run clear.
• Transfer the turkey to a platter and let it rest for 20 minutes before carving.
• *Charcoal grillers will have to add about 12 briquettes to each side ever hour.
• Serves 12-15

Recommendations

• Method In-direct
• Lid- Closed
• Grids- Medium
• Temperature- Med to High
• Smoker Shutter- Closed

Let us know how your turkey comes out!

Big Green Egg

If you are considering purchasing a new grill for next season, I encourage you to start saving your pennies now for a Big Green Egg. Every person I have ever met who has one has been very happy with it. Big Green Eggs are marvelous at keeping an even temperature and you can also use them to both smoke and bake food. This means that if you want to brave some crisp Fall weather, you can even cook with a Big Green Egg this time of year.

Many people also use it to smoke their holiday turkeys and hams.

Here is a sampling of what customers have to say about the Big Green Egg:

“Being from Memphis, I thought I had tasted the best in pork BBQ, until I cooked it on my new Big Green Egg! My kids still have fork wounds from fighting over leftovers.” Glen Allen, VA

“If you are looking for a grill, you have found it here; the EGG is the BEST! I’ve had mine for 18 months and it does it all. It will be the last grill you ever buy!” Michael, Monroe, LA

“I bought an EGG for my husband for Father’s Day. I may never have to cook again! The BEST smoked salmon and ribs ever. We had guests over the other night and I think we sold two more EGGs for you! Holly Holland, Atlanta, GA

“Just got my Big Green Egg for Christmas. Had heard of them before and thought it was too expensive and wasn’t worth the price. Boy, was I ever wrong. It’s the best cooker I have ever owned and I have owned a lot. I’ll never have to buy another one! Bill Mitchell, Greenville, SC

“I started out cooking with a Weber Kettle. Next came a Broil Master gas grill. For smoking I used an electric smoker. While cooking the Thanksgiving turkey one cold fall day for 12 hours, the bird was still not ready for dinner and I had 20 guests to feed. After that experience I bought my large Big Green Egg. Having now discovered all the different ways to cook and smoke, I no longer use my kettle or gas grill. Everything I have cooked turned out great; if you are trying to make up your mind to buy an EGG, do
it! You will not be sorry. David Easterwood, South Fulton, TN

“I have been writing copy about consumer products for more years than I care to say; this is the first time I cannot say too many good things! The EGG does it all, it’s user friendly and gets great “mileage.” Oh, yes; the food is terrific, too.” Tony Miller, Freehold, NJ

“I bought my first kamado in Okinawa in 1963. I have never been without one since. I always thought someone should modernize the concept and thought of doing it myself. Thanks to you I will continue to have a source for this unequaled method of cooking.” John Campbell, Morgan, TX.

Visit Rich's for the Home soon to view their selection of Big Green Eggs. We are here for you!

Grilling temperatures of meat

I just read a very helpful article on grilling by Linda Masters. She says that most of us grill "until juices run clear" (I just did that last night) but that its important internal temperature of your meats be checked. Here is a good guide included in the article:

Steaks and chops: Beef, veal, lamb, ostrich and bison should be cooked to 145 degrees for medium-rare, 160 degrees for medium and 170 degrees for well done. Pork and venison should be cooked to 160 degrees for medium and 170 degrees for well done.

Precooked sausages and hot dogs: 165 degrees; uncooked sausages (beef and pork) should be cooked to 160 degrees.

Poultry: 180 degrees for all poultry except breasts, which should be cooked to 170 degrees.

Seafood: Fish should be cooked until it is opaque and flakes easily with a fork. Scallops should turn milky white or opaque and be firm. Shrimp and lobster should turn red and flesh should become pearly opaque.

Burgers and ground meat: Beef, veal, lamb, ostrich, bison and venison should be cooked to 160 degrees. Chicken and turkey should be cooked to 165 degrees.

In addition, the article offers two other parameters that are important to follow in regards to grilling food and keeping everyone safe. Read more.

Your BBQ Questions Answered

We have scoured the web this week for your grilling questions and some helpful answers to those questions.

What's the diff between grilling and bbq'ing?

Whether you are grilling or barbecuing meat, the rub, marinade or sauce often is as important as the cooking technique. "It's all about adding flavor," said Ada resident Theresa Munroe, a local grand champion barbecue winner. As the competitive barbecue team the Smokin' Scotsmen BBQ, Munroe and her husband, Walt, recently won Pauly's Brew-B-Q Throw-down in Lowell." There is a difference between grilling and barbecue," Munroe said. More

Barbecue is all about low and slow. Large, collagen-rich cuts cook at a smolder for hours in pits or smokers whose indirect heat—often from an offset firebox—warms the surrounding air and imbues the meat with the flavor of smoke. “You need a certain temperature to convert those heavy connective tissues to something that’s more succulent,” says Stephen Giunta, CMC, culinary director, Cargill Meat Solutions, Wichita, KS. “And this doesn’t happen quickly.” More

Why do lean meats not taste as well when barbecued?

Pros generally agree that treating lean meats, like chicken breasts or filet mignon, to barbecue’s slow-cooking, low-heat methods is a fool’s errand. “You really need that fat,” says Giunta. He offers beef brisket as an example. “The top part, what we would call the deckle, will have a little more fat than the bottom part—the flap or point, as it’s called. But if you actually put the whole piece on the grill without trimming away any of the fat, you get a lot of self-basting.” More

What can we barbecue as vegetarians?

Not all veggie burgers are created equal - some fare better on the grill than others. I prefer Morningstar Farms "Grillers" variety (they do have a vegan version of this, as well) or Boca "All American Flame Grilled" (again, Boca also offers a vegan version). More

Grilling vegetables is easy. The fact that more people don't do it is the strange thing. The general rule is to cut the vegetables into pieces that will cook quickly and evenly. All pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry, then brush lightly with oil to prevent sticking. Do not over cook and you'll have vegetables better than you thought possible. More

Benefits of a ceramic grill

Did you know that Primo is the only grill manufacturer to make their grills in the USA? You betcha! And there are big benefits to cooking on a ceramic grill.

Here are some:

1. Ceramic can handle heat over 2400 degrees Fahrenheit, and yet the outer surface stays only warm to the touch.
2. The fibers of ceramic grills are tightly woven so that heat does not escape. That provides a true meat smoking experience and retains moisture. (Too much air flow is the cause of dry meat)
3. Ceramic won't be affected by weather. It's extremely strong and will not rust or deteriorate.
4. They are very efficient and the heat is evenly distributed.
5. Because heat escapes standard metal grills, the food is cooked via flame. In a ceramic grill, the surrounding ceramic on the walls and lid actually cook the food. Food tastes better!
6. Primo Grills are made from a premium ceramic blend. They also provide a warranty for their grills. It covers the ceramic portion of the grill for 20 years and the metal parts for 5 years. 

With all those benefits, why would you want to choose any other option? Visit Rich's for the Home for a wide selection of grills for every budget.

Grilling for a good cause

July is National Grilling Month. Why not help to make a difference for someone else with your grilling this month and next month as well? Here are some ideas:

• Hold a barbecue to raise money for a good cause. Get stores to donate the goods, have people over and either charge per person or put out a donation bin and talk it up.
• Arrange with a local homeless shelter to provide a grilled meal for residents. You may have to take your grill and grill the food on-site. A plate of burgers there can go a long way.
• Buy meat in bulk at Costco or another wholesale dealer and pass the results around the neighborhood. Tell them ahead of time that you will provide dinner and it will be at their door at 6 pm (or whenever you choose).
• Check with your local food pantry. See if it would be possible to provide a grilled burger for people who come in for help on a certain day.
• Team up with a local restaurant. Ask them how you can work together to help solve hunger in your community. You might even be able to set up an event in their parking lot for a couple of hours.
• While you are grilling, invite a neighbor kid to learn how to grill safety.

Watch this video for a creative way to help other people via the grill.

Happy grilling!

Customer Experience: Big Green Egg

We recently met with Archie Lopez, a Big Green Egg customer from Texas. He runs an electric utility district and truly enjoys his Big Green Egg.

J- How does the Big Green Egg help you?

A- Too many ways to count. This grill makes slow cooking meats so easy it's pretty hard to mess things up unless you throw some meat on the grill and totally forget about it and burn it. It is also a very efficient smoker/grill....a little charcoal goes a LONG way. 

I have cooked when it was in the 20-30's in the dead of winter with no problems. I can still get the BGE to 600-700 degrees to cook steaks in that kind of weather!

Also, if we ever have an extended power outage I know I can get it fired up and ready to go in 15 minutes or less. I can cook just about ANYTHING on that thing.

J- I’m not that good at grilling. Does the Big Green Egg make it easier?

A- I have slow cooked ribs for 8 hours before and all I had to do was check the temperature gauge on the outside to make sure the temperature was constant. It really seals in the juices and makes the food taste great. With my gas grills it was a LOT more work. Now some grillers may like all the work, but I like to sit and enjoy good conversation rather than stand all day in front of a grill in the Texas heat.

J- How durable is it?

A- One will last you a lifetime unless you drop it and crack it. The quality of the construction is excellent.

J- What have you cooked on your Big Green Egg?

A- Let's see.....I've cooked steaks, ribs, chicken, turkeys, cornish game hens, porkloin, hamburgers, hot dogs,  veggies, pizzas, bratwurst, hot links, and baked potatoes.  It's pretty versatile!

J- I would say so! Would you recommend a Big Green Egg to others looking for a grill?

A- Absolutely! Slow cooked meats are about half of what they would cost at a BBQ joints but they have all the same seared-in flavoring. Plus it's a great excuse to gather the extended family and see what we can come up with.

BUY YOUR BIG GREEN EGG at Rich's for the Home.

Grilled Potatoes

Of course, we grill meat. And we also grill some veggies. Have you ever thought about grilling potatoes?

I will admit--except for burying potatoes in the coals of a hot fire, I have not. So it was with interest that I read this article from VV Daily with some ideas on how to grill potatoes. They even suggest pairing them with meat on a skewer. That's interesting. I guess you would have to make sure that the potato didn't get too soft and split up. I bet it tastes totally yummy.

Here are some other potato grilling ideas:

1. Foiled Treasure Packets- A fine and delicious mixture of corn and potatoes.
2. Potato Rounds- Slice potatoes into rounds, with or with skin. Brush with salt and olive oil and grill directly on grill.
3. Potato Halves- Slice potatoes in half and grill face down. Good with garlic powder. Scoop and eat.
4. Chunked Potatoes- Chop into chunks, toss with basil and a bit of Worcestershire sauce. Grill wrapped in foil until soft.

Do you have a clever way to grill potatoes? If so, please let us know in the comments.

Which grill is the best for the environment?

When it comes to being environmentally friendly, which grill is the best? There are so many options and you may be surprised as I was to learn that electric grills actually are the worst on our environment. According to US News and Oak Ridge National Laboratory: "A liquefied petroleum gas grill

operated for an hour would emit 5.6 pounds of carbon dioxide while a charcoal grill would emit about 11 pounds. An electric grill would account for about 15 pounds of carbon dioxide."

So that means that by using a gas grill, you can actually cut that carbon monoxide in half. That's a pretty good amount.

Rich's for the Home features a variety of gas grills for your choosing. Here are some of your options:

Lynx- Lynx professional grills are the best when it comes to presentation and built-in varieties. If you like to spend a lot of your time cooking outdoors and/or have regular get-together's than this is likely the best option for you.

Vermont Casting- Vermont Casting are cast iron and classic, although not classic-looking. Their durability is unmatched and works well especially for our NW weather.

DCS- DCS Grills offer a lot of variety in cooking styles from searing to smoking. Their stainless steel look blends in beautifully with most decor.

Broilmaster- The Broilmaster P3 was named the "Best All-Purpose" Grill by Money Magazine. They even have an online Build-a-Grill option where you can add all the features that you want.

Weber- The Weber EP-310 comes in three colors! They are green, black and copper--if you can call black a color. And of course, Weber is known for it's long-term committment to their customers and good, economical grills.

If you just have to grill, know that you are doing the best for your environment by using a gas grill.

Let's go shopping!

Grills, grills and more grills

It seems that grills are for sale most anywhere that you go these days. There are a variety of brands and price ranges available at a variety of stores, apparently. But grills are not self-explanatory, and if you need assistance differentiating the brands and their features, or even identifying your own needs--Rich's for the Home is the best place to go. There you will find not only expert advice but assistance in choosing a grill that meets your needs in all possible ways.

Chances are if choosing Rich's, you won't regret the grill that you choose.

I recommend that before you go, you write down information on the following topics and take it with you:

1. How many people do you want to serve using your grill?
2. Do you want the option to cook different things at the same time at different temperatures?
3. Do you prefer charcoal or gas?
4. Do you want a cover for your grill?
5. How much room do you want on the side of the grill to place items as you cook them, or items that are waiting to cook?
6. What size of propane tank do you prefer, if choosing gas?
7. Do you want an upper rack where food can keep warm that isn't actively cooking?
8. Will you want to build in your grill with your outdoor room or have a freestanding grill?
9. Do you have a brand preference?

The answers to these questions will help Rich's grilling professionals help you choose the best option.

See you soon!

Seattle Home Show

Rich's for the Home will be at the Seattle Home Show that starts this Sunday at Qwest Field. The show has an exciting line-up of vendors for everything that you could possibly need in your home. Rich's will bring hot-tubs, fireplaces, patio furniture and gas grills and also be on hand to answer your questions. Visit them at booths 305-308 and 420-423.

The Home Show has done a great job at keeping up with the economic times. Their ticket prices are only $10/$6/$3 and kids under 7 are free. You can even order your tickets online.

The has WONDERFUL seminars on tap that I hope you will check out. Some of the ones that caught my eye are "Ten Steps to a Quality Remodel" with Kitchen Plus, "Heating-Green and Healthy" from Comfort Glow, "Carbon Smart Technologies" with Northwest Mechanical, Inc., "The Zero Energy Idea House" with Shirley Contracting and "Building Green with Balance" from Norsk Remodeling, Inc.

Hope to see you there!

Best Winter BBQing Links

Well it might surprise you (or it may not) that many BBQ fans are still BBQing, even in the cold. They admit that the cold is the toughest factor to get through-it just ain't that fun to freeze while you are trying to cook dinner.

But the taste can be-oh so worth it.

Some people BBQed their turkeys for Thanksgiving. Others BBQed ribs to give away as a holiday gift. Check out a recipe here for Brined Turkey. Yum!  Barbecue Master took it a step further. She BBQ'ed both turkey and a spiral ham.

Grill Girl from Yes,You Can Grill says, "Almost 8 in 10 households own grills currently as noted by Hearth, Patio & Barbecue Association (HPBA). Gas grills are still most popular at 86% followed by charcoal grills (37%) and electric (2%). Close to half of all grillers polled by HPBA say they grill once or twice a week during the peak season (May-September), but 58% have joined the Polar Bear Barbecue Club and grill year round."

The most popular meat? Hamburgers. Those are followed by steak, chicken and finally hotdogs, according to the HPBA.

What's your fave?

Hybrid Grills from Kalamazoo

I had never heard of hybrid grills until recently. I only knew of hybrid cars.

Well, apparently Kalamazoo invented hybrid grilling technology, and you can use them any-which-way. I’m totally serious. It actually combines the capabilities of a gas and a charcoal grill.

Above the burners, there are Hybrid Grilling Drawers. For gas grilling, you insert the ceramic-lined drawers to perfectly diffuse the heat and for charcoal and wood grilling (yes, I said wood grilling-another new one for me), you insert the wood rack drawers. Wood grilling gives that cooking-over-the-fire taste and you can even use the burners to initially start the fire.

Here are some ideas from Kalamazoo on how the grills can be used:

• Load charcoal or wood chunks in the charcoal/wood hybrid grilling drawers, and use the gas burners to accelerate starting. You'll be ready to grill much sooner than on a standard charcoal or wood grill, and you can turn off the burners once the coals or wood chunks are ready.

• Load the charcoal/wood hybrid grilling drawer(s) with hickory limbs, supplemented by the main burners underneath. Steaks grilled over an open fire in this way can be seared quickly and benefit from the fantastic flavors imparted by wood.

• Use charcoal in the wood/charcoal hybrid grilling drawer(s) and take advantage of the unique design to redistribute or add coals without disrupting the cooking surface.

• On a Kalamazoo 900 Series Hybrid Grill, you can take advantage of the side-by-side hybrid grilling drawer configuration to use gas alone on one half of the grill and charcoal or wood on the other. Of course, you can set up the entire 864 square inches for grilling with a single fuel type.

How to Store Your Grill for the Winter

It’s about that time! Unless you want to barbeque while standing in the wind and rain, or unless you have a well-covered porch, many of us put our barbeques away for storage at this time of year.

Here are some tips to make it easier:

1. Clean the Gore- No one wants to pull out a gory grill next year with old food and grime on it. Yuck! So clean the racks now and also the cover and the heating elements. If you use charcoal briquettes, trash them.

2. Remove the Propane-I’ve never seen this recommended officially but I always store propane away from the house—just in case.

3. Scrub the Utensils- Scrub them up and store them in the house, shed or garage away from the elements. Remove small accessories, extra racks, etc and store them out of the elements as well.

4. Purchase a Cover- If you don’t have a cover, I highly recommend that you get one, even if storing your grill under cover. It will save it some damage and be more "ready to go" next season

5. Store the Grill- After cleaning and covering, roll the grill to a storage area.

6. Pin it Down- If you need to store your grill outside, move it near the house wall, shed or garage and pin down the cover so it won’t blow away. One suggestion includes making grommet holes around the edge of the cover that is closest to the ground and then using those holes to weave a bungee cord through, hooking the ends. One person I know made holes in the cover and then staked the cover to the ground with tent stakes.

Be ready-the winds are coming! Happy Fall!