Favorite BBQ + Grill Recipes

This week we asked our employees for their favorite grill recipes. Our submissions ranged from grilled salmon kebabs and spicy Tunisian grilled chicken to smoked potato salad and Tandoori Paneer Tikka, a traditional Indian dish. We also received plenty more tasty, easy-to-make options! Try putting one or two of these recipes to use this grill season. Enjoy!

Grilled Salmon Kebabs 

This recipe was submitted by Stacy Laurent, our Accounting Supervisor. Stacy is hoping to try this recipe this summer because her family “loves salmon and [she] thought this would be a different way to serve it up.” See the link below for the full recipe:

Grilled Salmon Kebabs

Grilled Asparagus

This next recipe was submitted by Laura Engstrom, a Production Artist on the Creative Solutions team. She originally “didn’t think asparagus was all that good…until [she] had it grilled.” The instructions for preparing grilled asparagus are simple:

Ingredients:

  • Fresh asparagus spears, trimmed
  • 1 tbsp. olive oil
  • Salt and pepper to taste

Directions:

  • Preheat the grill to high heat
  • Coat the asparagus spears with the olive oil lightly. Season with salt and pepper
  • Grill over heat for 2-3 minutes, or to desired tenderness

Recipe from allrecipes.com, “Grilled Asparagus.”

Spicy tunisian grilled chicken

Heather Thomas, our eCommerce Marketing Specialist, submitted this recipe.

Ingredients:

  • 1-2 boneless, skinless chicken breasts (depending on your preferred spice density, I use 1 breast)
  • 1 tablespoon olive oil
  • Tunisian Style Spice Mix

Spice Mix:

  • 1 tablespoon Coriander
  • 1 tablespoon Caraway Seeds
  • 1 tablespoon Crushed Red Pepper
  • 1 teaspoon Cayenne Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • Fresh ground pepper to taste

Instructions:

“I usually make the spice mix and coat the chicken in the spices, drizzling a tablespoon of olive oil over it once the rub is slightly set in. I let this marinate overnight in the refrigerator and grill to taste. Served with corn that’s been spiced with salt, cumin and coriander.”

Brad’s Mac & Cheese

Brad Dorcik, one of our Online Merchandisers, recommends this unique Mac & Cheese recipe. “I’ve always loved Macaroni & Cheese, but it wasn’t until I started using the grill that our relationship grew,” he said. See below for Brad’s recipe:

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

4 to 6 Servings

Ingredients:

  • 1 red pepper
  • 1 green pepper
  • 1 pound elbow macaroni
  • 1/2 salted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup grated Asiago cheese
  • 1 cup Monterey Jack cheese
  • 1/2 cup white Cheddar
  • 1/2 cup Parmigiano-Reggiano
  • 1 1/2 cup cups yellow sharp Cheddar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper, plus 1/2 teaspoon
  • 1/2 jalapeno pepper, thinly sliced
  • 1/4 cup seasoned bread crumbs (optional)

Instructions:

  • Preheat grill to 350 degrees Fahrenheit
  • Quarter red and green peppers, place them on the grill, cooking until tender
  • Once grill marks are formed, remove peppers from grill and set aside
  • Cook elbow macaroni in boiling water (salt optional) until al dente – drain and set aside
  • In a large saucepan, over medium heat, melt butter and whisk in flour to thicken, about 1 minute
  • Add 1 cup of milk and whisk in – begin adding cheeses, 1 at a time, thoroughly whisking each cheese
  • If sauce becomes too thick, add remaining cup of milk
  • Once all blended – stir in salt, black pepper, cayenne pepper, grilled peppers, jalapeño peppers
  • Add elbows to the mixture and stir to combine again
  • With everything combined, add mixture to a cast iron 9” x 13” rectangular casserole dish
  • Sprinkle top with bread crumbs (optional) and an additional ½ teaspoon of cayenne pepper
  • Place on grill for 12 minutes – let stand a few minutes before serving. Enjoy!

Amanda’s steak marinade

Amanda Perry, our Marketing Specialist, recommends this steak marinade for your favorite cuts of meat. She recommends applying the marinade 4-8 hours before cooking.

Ingredients:

 

 

 

 

 

  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/3 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 2 minced garlic cloves
  • Couple splashes of good red wine

 

Instructions:

“Mix all ingredients in a blender and pour over steaks. Refrigerate from 4 to 8 hours.
If desired, add big cuts of raw onion rings to the marinade and throw on the grill with the steaks to get a nice char. Top the steaks with the onions and enjoy!”

D’s Turkey Rollbars

Dorik, our Art Director, has a fun and original grill recipe he came up with and tried on the grill last week. He likes to call them, “D’s Turkey RollBars.” Here’s how to make one:

Ingredients:

  • 1 pound of ground turkey
  • 3/4 cup of roasted cauliflower (roughly chopped)
  • 1/2 cup frozen kale (thawed and squeezed)
  • 1/2 cup roasted beets (roughly chopped)
  • 3 TB cilantro dressing (cilantro, red wine vinegar, olive oil, jalapenos, salt and pepper)

Instructions:

  • Mix all together and form a candy bar shape (like a 3 musketeers)
  • Place on hot grill. Grill all 4 sides until golden (about 2 min per side)
  • Remove from grill and get ready. Next few steps need to go quickly
  • Get that flat top grill heated up and place a large tortilla of choice on the hot grill
  • Once both side are slightly golden put a spoonful of the cilantro dressing, swirl it around the tortilla before placing a cheese blend of your choice on top
  • Next, place the turkey bar in the middle, top it with cottage cheese and a shake of hot sauce before rolling the whole thing up (be careful, its hot)
  • Continue to cook the Turkey RollBar until the sides are to your liking. A good golden brown with a few char marks is what I like
  • (Optional) You can also make a dipping sauce with more cottage cheese and hot sauce if you like (I do)

Dorik was featured last August in our grill vlog where he cooked up his own burger recipe, perfect for National Grilling Month. Recipe included in the video and in this blog post.

Smoked potato salad

Submitted by our V.P. of Business Development, Shuyler Mowe.

Ingredients:

  • 1 lb. small (about 1” x 1”) Yukon Gold Potatoes
  • ½ Cup Green Onion
  • 1 Cup diced Red Onion
  • 2 Cups Arugula

Dressing:

  • ¼ Cup Olive Oil
  • 3 TBSP Dijon Mustard
  • 1 TBSP Red wine vinegar
  • 2 Cloves minced garlic
  • 1 TBSP chopped dill
  • 1 tsp salt
  • ½ tsp pepper

Instructions:

  • Prepare dressing, combine all ingredients in mixing bowl.  Let stand for at least one hour
  • Slice potatoes in half, lengthwise.  Parboil potatoes in salted water until just pierceable with a fork, but not past this.  You want potatoes to be firm.  Undercooking potatoes is not a huge deal as you can make up for it in the smoker, but do not overcook
  • Using wood chips of choice (I prefer Mesquite for this), get smoker up to 250 degrees.  If using a rack smoker, wrap racks in foil to prevent potatoes from falling through.  If using a barrel or other smoker type, use a sheet pan to prevent falling through
  • Smoke potatoes for 35-45 minutes.  When potatoes have absorbed smoke, they will have a browned appearance on the fleshy side and will not be crispy, but somewhat firm.  It is important that potatoes do not fall apart.  They should be distinct pieces when they go into the salad

Make the salad:

“Put potatoes in bowl and refrigerate for 30 minutes.  Then combine with vegetable ingredients and add dressing.  Mix and enjoy or refrigerate until serving.  This salad has a very unique, savory flavor that is great for a unique twist on a potato salad side and is relatively healthy as it avoids mayo.”

Tandoori Paneer tikka

Image: By Namitakhaire [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], from Wikimedia Commons
Shruthi Desai, our eCommerce Marketing Manager, suggests Tandoori Paneer Tikka with grilled vegetables. An Indian dish, Tandoori Paneer Tikka is described by Padma Veeranki, a blogger on Masalakorb.com as:

“Hearty morsels of soft and crumbly Paneer marinated in a delicious mix of Yoghurt and spices, skewered and then grilled till golden brown in a tandoor, thus giving it a wonderful and distinctive smoky flavour. Of course most of us home-cooks have no access to a tandoor, but this dish tastes equally good grilled over charcoal, in an oven or even on a skillet. The recipe is pretty simple and straight forward [even] though you see a long list of ingredients.”

Paneer is a fresh cheese and is often known as Indian cottage cheese, according to Masalakorb.com. The term “tandoor” refers to a “variety of ovens, the most commonly known [being] a cylindrical clay or metal oven used in cooking or baking.” Tandoors are commonly used in Southern, Central, and Western Asia.

Tandoors in Turkmenistan. Image: By David Stanley [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons
Fried Paneer. Image: By Biswarup Ganguly [GFDL (http://www.gnu.org/copyleft/fdl.html)
 

 

 

 

 

 

 

 

See the blog post below for the recipe and instructions:

Tandoori Paneer Tikka With Grilled Veggies

Grilled lamb with rosemary, garlic, and cardamom

Kathryn Pinkney, our Creative Solutions Manager, recommends her grilled lamb with rosemary, garlic, and cardamom.

Serves: 10 to 15, depending on everyone’s appetite!

Prep: 20 minutes or less

Marinate: at least 8 hours or overnight. Note – The lamb can marinate up to 48 hours.

———————————

Purchase:

  • Boneless and Butterflied Leg of Lamb (about 5 lbs)
  • Trim as much silver skin from the meat.

Marinade:

  • Cardamom – powdered, 1-2 teaspoon
  • Dry mustard – 1 Tablespoon
  • Apple Cider Vinegar – 1 Tablespoon
  • Rosemary –  3-4 6 inch twigs fresh (pull leaves off the stems) or 3 Tablespoon of dried
  • Fresh Garlic – one whole – minced or pressed
  • Spicy Brown Mustard – 1/2 cup
  • Olive Oil – 2 teaspoons
  • Frozen Apple Juice – 1/4 cup
  • Black Pepper, freshly ground
  • Salt (Kosher preferable)
  • Optional: Feta Cheese, crumbled

Instructions:

  • Combine the first 2 ingredients in a small bowl. Gradually whisk in the vinegar and let stand for 15 minutes or so
  • Whisk in the rosemary, garlic, spicy mustard, olive oil, frozen apple juice. Season the marinade to taste with the salt and pepper
  • To marinate the meat you will need either an extra large ziplock bag or a 15 x 10 x 2 inch glass baking dish. (I prefer the zip lock baggie)
  • Glass dish Method  – pour 1/2 of the marinade in the bottom of the dish. Place the meat on top then pour the balance of the marinade over the meat. Using clean hands, massage the marinade into the meat until thoroughly coated. Cover the dish with plastic wrap and chill. It is best to turn the meat at least once to incorporate the marinade
  • Zip Lock Baggie Method – pour the whole marinade into the bag followed by the meat. Zip the bag shut taking care to move as much air out of the bag as you can. Now the fun part…. Massage the marinade into the meat for 2-3 minutes. Then place the baggie in a large bowl or dish (this is your safety in case your bag zipping skills aren’t perfect).  Place in the fridge to chill. I like to pull the meat out every 2-3 hours to turn over and massage

Grill:

  • Prepare your BBQ (medium heat)
  • Place the lamb on the grill. Reserve the marinade in a dish to use during the cooking)
  • Grill 15 minutes, brushing with the marinade frequently
  • Turn the lamb over, brush again with the marinade and grill until an instant read thermometer* registers 130ºF at the thickest part of the meat – this is medium-rare (BTW – check the temp of the lamb often – nothing worse than overcooked lamb)
  • Grill for about 5 more minutes per side.

*NOTE – if you don’t own an instant read thermometer, buy one. You can get one for under $15 bucks and it is well worth it. Once you use one, you’ll never go back to one of those old-fashioned dial versions – they are not accurate at all.

Additional Notes:

  • Transfer the lamb to a cutting board, cover with foil and let rest 15 minutes (don’t omit or rush this step or the meat will be dried out)
  • With a very sharp knife, slice the lamb thinly across the grain (1/8” or less). Arrange on a serving platter and sprinkle the feta over the lamb
  • If you prefer thicker slices, do so! I find that if I have leftovers and want to reheat, a thicker slice won’t over cook/dry out
  • I recommend an accompaniment of rice and a grilled vegetable (zucchini, carrots, corn – actually any type of vegetable that won’t fall apart on the grill works too)
  • I also recommend  a side of sliced cucumbers with yogurt or sour cream with just some salt and pepper

“This is one of my favorite meals – I’ve grilled this lamb several times for large groups of friends. Most recently I prepared this BBQ Lamb while offsite on Bainbridge Island, WA. Not only is it a “show stopper”, but it’s easy to assemble, marinate, and then cook after a long day of shooting Classic Accessories covers. My way to grill!”

 

We hope you’ve enjoyed these recipes and put some to use during National Grilling Month!

Favorite BBQ + Grill Recipes

All About Grills

Image: Salimfadhley at Wikipedia

Since it’s National Grilling Month, we decided to focus on everything you need to know to care for your grill, and what you need to know if you’re in the market for a new grill or are curious as to the advantages and disadvantages to other types of grills (combo, wood-pellet, electric, and portable grills, as well as smokers). Without further ado, let the grilling commence!

Knowing/Choosing Your Grill

A prominent debate among grill enthusiasts is whether charcoal grills or gas grills are superior. Check out this blog post for more information about the debate. We did some research and came up with some concrete advantages and disadvantages to both charcoal and gas grills to help provide some transparency as to which one is best for you as well as profiles on a variety of gas and charcoal grill types you may be interested in this grill season. If you already own either a charcoal or gas grill, there are some notes on how to optimize it and achieve the best end result to your grilling.

Charcoal Grills

Charcoal grills are all about flavor. Owners commend the smoky, chargrilled flavor from the grill in the food they cook. Charcoal grills are the most common type of outdoor grill, according to The Home Depot. This stat includes both backyards, parks, and other areas, whereas, gas grills are the most popular backyard grill exclusively. Here are the different types of charcoal grills out there:

Image: lightfusegetaway at en.wikipedia
Damper on top of a kettle grill.

 

 

 

 

 

 

Kettle Charcoal Grills

The kettle is one of the most common types of charcoal grill, created in 1951 by George Stephen Sr., who founded Weber-Stephen Products Co. (you may know the brand today simply as Weber). Kettle grills are portable, easy to use, and simple in their anatomy with a bowl and lid, cooking grate, charcoal grate, damper to control the heat, and a cleaning system (for Weber it’s a one-touch cleaning system).

Furthermore, the cleaning system acts as ventilation; if you open the vents, more oxygen will enter your grill, causing the coals to heat faster, which will speed up the grilling process. By closing them you’re cutting off the oxygen for slower cooking time. Check out Weber’s article on the anatomy of a common Weber kettle grill for more information.

 

Offset Charcoal Grills AKA Offset Smoker

The offset grill is a versatile charcoal grill that allows you to grill or smoke your food. These grills tend to be for people who are willing to tend to and monitor their cooking (and pay into a higher price point for a good model). There is a chamber dedicated to producing heat and smoke which holds your choice of charcoal and smoke wood off to the side that feeds into the main cooking chamber which holds shelves that can hold a variety of foods. You can control the flow between the firebox and the cooking chamber using the intake and exhaust vents on the grill. You can modify these to cook directly by adding a grill grate in the chamber holding the charcoal/wood chips. A good offset smoker will be made of thick materials for heat stability (ideally some form of steel)  and will likely be heavier than your typical grill. Learn more about these grills on the Barbecue Bible Site.

Big Green Egg Grill
Our Senior Graphic Designer, Dorik Downing, on his Kamado Joe grill.

 

 

 

 

 

 

 

Kamado Charcoal Grills

The kamado grill is a ceramic charcoal grill designed to trap heat and smoke for maximum absorption into the food. While not as portable as a kettle, the kamado still maintains temperature and air flow like a kettle through vents in the top and bottom. Some common brands of kamado grills are Kamado Joe and Big Green Egg. This article outlines the differences between the brands, including prices. Dorik Downing, our senior graphic designer, uses a Kamado Joe grill and recommends 100% Natural Lump Charcoal. Check out our vlog from last August featuring Dorik on the grill whipping up one of his tasty and healthy burgers (recipe included and perfect for national grilling month).

Our Ravenna Kamado Ceramic Grill Cover.

We recommend investing in one of our kamado grill covers to keep your Big Green Egg or Kamado Joe grill clean and ready for use during grill season, as well as safely secured during the offseason.

 

 

 

 

 

 

Park Style Charcoal Grills

The park style charcoal grill is a common charcoal grill often found in parks and campgrounds. You can also buy them for use in your own yard, as a simple grill option. These grills are fairly durable, easy to maintain and allow for quick cooking and experimentation with charcoal and wood chip types. Here’s a helpful article on tips for using this grill if you’re taking your cookout to a public venue or have one set up in your backyard.

If you’re interested further in charcoal grills, here’s a Home Depot guide on how to use them.

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Charcoal Grill Advantages:

  • Rich, smoky chargrilled flavor
  • Inexpensive grill
  • Can reach higher heat levels than a gas grill – 700 degrees Fahrenheit

Disadvantages:

  • Added expense to buy new charcoal after each grill
  • Slower heat-up time – makes for longer grill process
  • More cleanup than other grills to get rid of charcoal ash

Gas (Natural gas or Propane) Grills

Gas grills, as mentioned earlier, are the most popular type of backyard grill. Gas grills can either use natural gas or propane (propane typically involves a tank, as shown peeking out at the lower right of the image of the grill above). Both are cost-effective; although, if you’re using a natural gas line running from your house, you’ll be restricted as to where you can put your grill, whereas with propane grills (and charcoal grills) you can typically pick any safe spot on or off your patio. There aren’t many variations in style for gas grills, but there is capacity for added accessories, such as side burners, lights, and integrated food thermometers.

Advantages:

  • Gas grills heat up faster than charcoal grills
  • Wider variety of accessory options such as side burners, lights, and food thermometers built in to the grill
  • Natural gas or propane can be used for fuel
    • Propane tanks are easy to find, don’t cost much, and are refillable
  • Easier to regulate heat with built-in control knobs
    • Different heat zones can be created for searing, cooking, or warming food on the grill
  • Easier cleanup than a charcoal grill

Disadvantages:

  • Smoky, charcoal flavor is lost since propane burns cleaner than charcoal
  • Does not reach the same levels of heat that a charcoal grill does, but still reaches up to 600 degrees Fahrenheit
  • Not as portable as a kettle grill, for instance
  • A bit pricier than a kettle

If you’re interested in gas grills, here’s Home Depot’s guide on how to use one.

Combo Grills

Another type of grill is the combo grill, which is essentially a grill with one side dedicated to charcoal grilling and the other to gas grilling. Some combo grills even have a smoker integrated. Be careful, though: not all combo grills allow you to simultaneously use the charcoal and gas grills, so make sure the combo grill you’re investing in has this feature if you want it.

Main Advantage:

  • Has the ability to function as a gas or charcoal grill

Main Disadvantage:

  • May not be able to use these functions simultaneously

Wood pellet Grills

Similar to the offset charcoal grill, this type of grill generally has multiple chambers, although the fire chamber tends to be smaller. A wood pellet grill gives you the opportunity to grill your food over a real wood fire. To use such a grill, you’ll have to invest in wood pellets, which come in different types such as hickory or cherry, and then feed them into a hopper attached to the side of the grill. As you continue grilling, you’ll have to add more pellets in. Here’s an article on how to properly care and maintain your pellet grill.

 

Main Advantage:

  • Natural grilling taste reminiscent of a campfire

Main Disadvantage:

  • You have to tend to and keep up the supply of wood chips more regularly than a gas or charcoal grill

Smokers

 

Smoking is the act of slowly cooking food at low temperatures over a longer period of time. The result is rich, smoky, flavor-filled food that a grill simply could not replicate. Smokers can be fueled by propane, charcoal, or electricity. Here’s The Home Depot’s in-depth guide into the world of smoking and how it’s done.

Main Advantage:

  • Deep, rich flavors

Main Disadvantage:

  • Long cooking process

Electric Grills

Electric grills are perfect for situations in apartments or condominiums as these places sometimes do not allow charcoal or gas grills. All you need is to be near an electrical outlet to begin grilling. Electric grills cook food evenly and require very little set up or cleanup afterwards, however they do miss out on capturing any kind of flavor during the cooking process. Perhaps their strongest trait, though, is their portability, as tabletop electric grills can be taken anywhere with an outlet.

Main Advantage:

  • Great for apartments and places where you can’t have a gas or charcoal grill

Main Disadvantage:

  • Aren’t typically able to add the same flavor nuances as charcoal, wood, or even gas grills

Portable Grills

Portable grills come in charcoal, gas, and electric types and can be used essentially anywhere, predominately at tailgates and camping trips, but could certainly be used for backyard grilling. Unfortunately, though, its portability results in less square footage to grill for a big group of people or a large family gathering. On the same token, however, if you’re dealing with a patient bunch, who says you can’t take a little bit extra time to cook everyone’s food?

Main Advantage:

  • Very portable

Main Disadvantage:

  • Size restrictive as well as a long cooking process

Grill Cleaning and Maintenance

Charcoal grill

For cleaning charcoal grills, it’s important to clean the grill grate with a brush and then clean the charcoal grate. Make sure to clean out the ash in the grill as well. According to amazingribs.com, “ash holds moisture and can chemically attack steel.” They also add that ashes should always go in a metal can since “embers can glow far longer than you think.” For kettle grills, as mentioned in our 12 grill tips/tricks blog post, line the basin of the kettle below the charcoal grate with aluminum foil so that you can easily dispose of the ash once you’re done grilling without much of a hassle.

Gas Grill

This video has instructions on how to maintain and clean your gas grill.

General Maintenance

For all grills, it’s important to have cleanings and to check that all of the connections and pathways are clean, clear and functioning correctly for safety. Regular maintenance and cleaning can help your grill work better and last longer.

We recommend taking the following steps minimally:

  1.  If you haven’t used your grill for a while, or plan to not use it for a while, make sure to double check your hoses and connections to ensure that everything is whole and stable. If you have a gas grill, double check the propane connection and tank. Please.
  2. Clean your grates of excessive debris at least twice a season and right before you winterize (go for every time you cook if you can).
  3. Do check your grease trap seasonally if you have one and clean it out so it can continue doing its job next season.
  4. Clean the whole grill at the end of the season if you’re going to store it or not use it for a season

One additional tip we have for you to maintain your grill, no matter the type, is to throw a grill cover on. Why cover your grill, you may ask? First and foremost, a cover is a way limit your grill’s exposure to natural elements, such as rainfall, dust, leaves, etc. It can help prevent dirt and debris from getting stuck in catch pans where fires could start. While some worry that covers mean that your grill is at risk of rusting from condensation, our grill and BBQ covers are designed to combat that particular issue with air vents, as pictured below. Check out one of our earlier blog posts for more detailed information about why you should cover your grill.

Ravenna BBQ grill cover. Link below.

 

A vent on the side of a Ravenna cover.

Ravenna BBQ Grill Cover

Happy grilling for the rest of this summer!

Sources:
The Home Depot
Living Direct
Wikipedia: Weber-Stephen Products

All About Grills

12 Grill Tips/Tricks

 

It’s National Grilling Month, and what better way to kick off a fun month of grilling than to put some quick grill tips and tricks to use. Let the grilling begin!

1. Clean your grill and grate with a grill brush after preheating

This tip sounds like a no-brainer, but to achieve optimum grill cleanliness, run your grill brush over the grates after preheating. That way, the heat will have already begun to loosen the grit and grime that’s been stuck on your grill since your last cookout. As Chris Allingham, a blogger on Weber grills, also attests to: “There’s zero chance of forgetfulness. If you burn-off after cooking, you go into the house and enjoy your meal, only to realize 30 minutes later that your grill is still glowing cherry-red-hot out on the patio.” Our Senior Graphic Designer, Dorik Downing, also suggests an alternative to a wire brush, which has potential safety concerns. Dorik’s grill brush of choice is the “Ultimate BBQ Cleaning Tool,” a brush made from red oak that forms to the shape of the grill grates.

“What I like the most about it is that I feel like my grill is still ‘seasoned’ because the formed tool does not harshly scrape the grill like a wire brush would. A few swipes with the tool and it’s grill time!” – Dorik Downing

Additional tip: For a deeper clean, remove your grates and soak them in a bucket of soapy water before cooking.

2. Oil your grill with a paper towel soaked in vegetable oil, or use an onion

Avoid investing in cheap sprays that can cause flare-ups on the grill, and instead, simply use a paper towel soaked in vegetable oil on your grill grate. Once the towel is soaked, take a set of tongs and coat the grate entirely to prevent sticking. This tip is cost-effective and easy, making for efficient grilling and zero chance of your meat, vegetables, or seafood sticking to the grill.

You could also clean your grill grate with an onion. Amanda Perry, our Marketing Specialist, recommends this technique: “While the grill’s still hot, take a freshly halved onion, stick it on a fork, and use the cut side to rub residue off the grate. The oils in the onion will take care of most, if not all, of the grit without the elbow grease. They’ll also season the grill and add some flavor to your next meal, too.”

3. Keep a spray bottle nearby in case of flare-ups

Flare-Ups can be a scary and sudden side-effect to using a grill spray on your grill or can simply be caused by grease dripping down into the grill. While some flare-ups are small and contained, one simple trick to dousing larger flare-ups when they do occur is to keep a spray bottle filled with water nearby.

4. Invest in a grill mat

A grill mat will help reduce staining from grease that could splatter or drip out of the grill. Even if you have a drip pan, there is still a risk of grease or oil escaping the grill and staining your patio. Investing in a naturally heat-resistant grill mat could ensure a greater longevity to your patio surface.

5. Try additive-free lump charcoal

For those grill masters that favor charcoal grills, consider trying additive-free lump charcoal, a more environmental-friendly substitute to normal briquettes (which normally contain wood scraps, sawdust, coal dust, sodium nitrate, borax, and additional additives). We also recommend avoiding lighter fluid altogether when lighting your grill, as it releases volatile organic compounds (VOCs) into the air, which can leave unsanitary residue on the food you’re grilling. Our Senior Graphic Designer, Dorik Downing, recommends 100% Lump Charcoal, which he uses on his Kamado Joe grill.

6. Line kettle basin with aluminum foil

By adding aluminum foil to the interior of your kettle grill, you will easily be able to dispose of the charcoal ash after grilling, as opposed to having to clean out the interior of the grill later.

7. Use a chimney starter to light charcoal

Using a chimney starter to light your charcoal in either a grill or a smoker is an efficient way to get the coals hot and avoid lighter fluid. Here’s a walkthrough on how to use a chimney starter and some basic safety tips. We recommend the Weber 7416 Rapidfire Chimney Starter since it holds more charcoal than other chimney starters and is rust-resistant.

8. Limit the times you open a grill or smoker to check the progress of your food

The more you open a grill or smoker, the more inconsistent the heat levels in your grill will be. For a gas grill, opening the lid too much can cause lower cooking temperatures and slower cooking time. For charcoal grills, opening the lid causes your food to actually cook quicker since the oxygen from the air makes the coals hotter. Bobby Flay, chef and TV host, recommends to “stop playing with the food when it is on the grill. Leave it be. Let your meat or chicken or fish or veggies form a crust and naturally release from the grates. Only flip it once so the burger or fish doesn’t fall apart.” As the old saying goes, “if you’re looking, it ain’t cooking!”

9. Let your food come to room temperature before grilling*, and then let it rest ten minutes after cooking.

Wolfgang Puck, chef and restaurateur, says that “Allowing the meat to come to room temperature is one of the most important parts of grilling that home cooks often forget. This will lessen the steak’s cooking time and help perfect an evenly cooked piece of meat. If the steak is cold when you put it on the grill, it will overcook the outer part of the meat, drying it out while you wait to cook the internal part of the meat to the desired temperature.” Also, letting the meat rest after cooking for about ten minutes will ensure the redistribution of the juices and ultimately a better flavor.

Additional tip*: Don’t leave the meat out at room temperature for more than an hour in case bacteria begin to grow.

10. Add some oil to your favorite dry rubs

Heather Thomas, our Ecommerce Marketing Specialist, recommends coating a dry rub lightly with olive oil to “…seal in the flavors during the marination process and lessen spice loss while flipping. In my experience, it also has the added benefit of changing up the texture of cooked meat to be a bit crispier on the outside and juicier on the inside, especially when combined with fresh garlic.”

11. Use a Dutch oven or a large pot with a lid when transporting your cooked meats inside

Brad Dorcik, one of our online merchandisers, recommends this tip to keep your cooked food “moist, juicy, and warm until it’s time to chow down.”

Sunbrella BBQ Grill Cover

12. Throw a grill cover on!

What better way to protect what you love most than by covering it? Adding a grill cover to your grill reduces the risk of your grill rusting, as well as protects it from weathering and damage from UV rays. We recommend these products for optimum protection from the elements and an enjoyable grill experience. Also, check out one of our earlier blog posts on how to measure your grill for a cover.

Consider putting these tips and tricks to the test for any fun, outdoor grill experience you’re planning for the Fourth of July, and for the rest of national grilling month. Happy grilling!

12 Grill Tips/Tricks

Father’s Day 2018

We’re celebrating Father’s Day! Father’s Day truly is a special day we get to spend with our family and friends. It gives us time to relax, unwind, and enjoy the company of our loved ones. Out here in Washington, with the weather looking to be sunny and 75 for the weekend, Father’s Day will be particularly great, as we get to spend time outside on our patios and in our backyards, enjoying the great weather and some Mariner’s baseball. Since Father’s Day is all about the time we get to spend with our family and friends, we asked some of our employees to write about their experiences with their fathers, as well as with their kids on this special day.

Dorik Downing is our Senior Graphic Designer and has some fun plans for this Father’s Day. “My parents and in-laws are coming over and we’ll be cooking fried chicken, as well as skewered jumbo prawns, and my daughter is making an aioli,” he said. His mother is also baking a cake using the recipe for the wedding cake from the recent royal wedding.

Paul is our Vice President of Finance, and his submission was particularly moving, because Father’s Day is also a time to remember our passed loved ones, especially our fathers or grandfathers. Carrying on the experiences that our fathers have given us, like Paul has, to others is a powerful thing.

Sue Forberg is an EDI Supervisor and Analyst. What inspiring, lovely words from her dad! “My favorite memories were the lazy Sundays when we would make a day and go to a used bookstore together. We are both avid readers so this was a great bonding time. It was just great father-daughter time,” she said, when asked about her favorite moments with her father in the past.

Wendy Pfeifer is a Sales Assistant, and her picture perfectly shows off one of our very own Colorado XT pontoon boats, which can be found below in our list for recommendations for Father’s Day 2018 gifts. If your dad enjoys fishing or outdoor experiences, check out our top 4 fishing picks from one of our earlier blog posts.

Such heartfelt experiences and memories we’ve shared with our fathers and families are truly priceless, and certainly make Father’s Day all the more special. Check out more of our employees’ Father’s Day memories and stories on our Facebook page, or watch them in slideshow format.

Here are some recommendations for great experiences with your father:

  1. Hickory BBQ Cover
  2. Veranda Smoker Cover
  3. StormPro Kayak Cover
  4. Colorado XT Pontoon Boat
  5. DryGuard Boat Cover 
  6. SkyShield Travel Trailer Cover 
  7. UTV Deluxe Storage Cover, Mid Size
  8. Fairway Diamond Mesh Seat Cover

Items 2, 4, and 7 may require a set for optimum fun.

Have a fun, joy-filled Father’s Day!

Father’s Day 2018

Back at the grill with Dorik

We are kicking off our Vlog series with Dorik Downing. You remember him from his earlier blog spotlight Grilling with Dorik.

Well we just had a Summer Potluck here at Classic Accessories with our Business Development team that consists of our Product Design, Development, Creative, E-Commerce and Marketing Teams and that day he made us his famous D’s Burgers.
We decided to get his process in our first Vlog. Check it out below:

Sources:
Dorik Downing
Heather Thomas
Brad Dorcik

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Back at the grill with Dorik

Why cover your grill?

Why Cover Your Grill

When people talk about BBQ in America, the discussion typically takes a turn towards location. Grilling and smoking are time-honored traditions that have many roots. Some states are divided by sauces, some by smoke, some by rubs and so on. As much as we can chat about the best recipe or our favorite pit to grab a bite, here at Classic Accessories, we take location a little more seriously than a sauce debate. We know the elements can vary drastically just in our lower 48. Since we are in the cover business, we look at what mother nature is serving up season after season if broken down by three of her favorite styles:
Grilling Climates
When we think of humidity, we think hot, tropical days and nights with moisture in the air that feels heavy and thick. Napoleon Grills reminds us that, “humid can also mean damp, like a foggy day in London,” which we may see more than our fair share of in the Pacific Northwest. Our grill covers are designed with air vents that keep weather out while providing maximum ventilation and minimum condensation. Our covers are also designed to not cover wheel or leg bottoms that hang to the ground. This prevents the cover from sitting in any standing water that is common in coastal climates where heavy rain and snow can be a seasonal detriment. Water, in any form, is a damaging element to outdoor kitchens and we have introduced taped seams into our NEW Madrona RainProof Grill Covers to further keep moisture from barbecues and grills

Water on patios, metals and decks
Dry climates pose another threat to your grill over time with damaging UV exposure and lack of moisture. A cover will prevent dust and debris from coating the grill and finding its way into catch pans where fires can easily be started. When we say our covers are designed for all elements, we took these environments into consideration.

Here are some quotes from various BBQ forums on covering grills:

Grill Cover Reviews

One of the best things about grills is that they are meant to be used outdoors, so they are built with some of the toughest materials. Even though price tags vary by brand, style and size, all grills have their weaker points as well. This is where a cover can come in to extend the life of cheaper metals and help keep some of the accessories like side tables, tank doors and controls working like new.

steel, enamel, cast iron, wood and porcelain

From harsh weather to daily use of your grill, you always want to have it ready to fire up at a moment’s notice. There are many tips and tricks to cleaning your grills between parties or between seasons. From informative videos to how-to articles, the last step is always the same no matter if it’s for the day or for the Winter … put a cover on it.
75 % of all Americans own a grill
75% of all us adults, or just big kids, own a grill or smoker. That’s a lot when you think about all the different regions. That’s also a lot when you think about all the different kinds of styles of BBQ and grills out there. What’s more is the style of outdoor kitchens and rooms we have to think about too. From small balconies to lavish outdoor kitchens, we know style is one thing you think about when purchasing a cover. Sure the features of the cover are instrumental to how the cover will perform for you, but we know that your grill is just as much a part of your outdoor decor as your furniture is.

Grill and BBQ Cover Collections by Classic Accessories

1  |  2  |  3  |  4  |  5  |  6  |  7  |  8  |  9  |  10  |  11  |  12

We have over 10 different collections of covers, all with unique designer colorways to features. A big part of the design process here at Classic Accessories is keeping our ideas fresh and on trend. One of the biggest we see is the need for design and function have never been more apparent. We are seeing grills with numerous handle, color and finish options. Ryan Bloom, of Urban Bonfire, states that designers that choose to combine “raw cooking power with beauty see the winning combination.” We like to think that our designs nod to both camps. We have the strength and durability built into our covers with the designer features that compliment any outdoor space. Making the choice to cover you grill, barbecue or smoker should be an easy one. Finding the right size and style should be just as easy, and that’s where Classic Accessories can be a part of the solution.

Here’s to gathering around the grill this August with friends and family.
We hope you end the day, or season, with Classic Accessories.

Sources:
Pixabay
Mercury News
Napoleon Grills
BBQ Bretheren  |  The Smoke Ring  |  The BBQ Forum  |  Smoking Meats

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Why cover your grill?

Grill it up!

6 o’clock on any given week day night is one of the best times of Summer. Grilling season is here! It’s takes a whopping 2 minutes after getting out of the car and you can tell someone in your neighborhood is grilling tonight. Whether it’s something planned or a last minute burger, you can’t go wrong if the weather is nice.

Marinated steaks are always at the top of my list to enjoy and I’m not alone. 2,377 other people rated “Kookie’s” marinade the BEST Steak Marinade in Existence! Claiming:
This is a family recipe that has been developed only over the last 5 years. In this short time it’s made me famous in our close circle, but until now I’ve never shared it with anyone.”
Most of the ingredients are already found in your spice cabinets at home. Give it a try here.

At home, we try to use our grill as much as possible for cooking in the Summer. A couple steps away from our patio set and we are ready to eat!

Some of our favorites are teriyaki chicken thighs, fennel and lager oysters, lemon and dill salmon, angus burgers and any kabob you can create. One of the best parts about dinner outdoors is that clean up is a breeze! The weekends bring bigger parties, more people around the BBQ and more mouths to feed – and more memories that last well into the evenings on these warmer nights. Fun on the patio and in your own great outdoors.

We’d love to hear your favorite grilling recipe, and we’d love to be apart of your Summer nights this season with any of our BBQ and Grill covers.

Cheers to Summer!

Photo Credits
Classic Accessories
Pixabay
Colorado Party Rentals
Williams Sonoma

Grill it up!

Halloween on the Patio

When we think of Halloween and outdoors, we think of all the fun trick-or-treaters running from house to house. Why let kids have all the fun?

Celebrating outdoors can be easier than you think. DigsDigs Party Ideas tells us that an outdoor Halloween party can be even more exciting than an indoor one!

Why is that? Because nature around, trees, bushes, ponds and earth become a part of your décor and you can play very well with it. Beautiful trees with yellow leaves
can be a perfect background, and faux ravens on the table and chairs look so real! A table with gloomy trees around looks so mysterious with candles and Jack-o-lanterns on it.
If you are looking for something less traditional, choose a green tablecloth, plants and chairs and combine them with black accessories. Check out some fun ways to decorate this weekend and get inspired …

halloweenpatio_1 halloweenpatio_2 halloweenpatio_3 halloweenpatio_4  halloweenpatio_7 halloweenpatio_8 halloweenpatio_9 halloweenpatio_10

One of the best ways to stretch your decorations for dual purpose is to use them as night falls to light pathways that will guide guests to tables or even little trick-or-treaters to your front door:

We love the outdoors – no matter what may be lurking out there. Have a safe and spooky weekend.

Image Sources:
Lisa Hallet Taylor
Homeiswheretheboatis.com
outdoorhomescapes.com
blog.brightsettings.com
yournestdesign.blogspot.com
hometalk.com
DigsDigs.com

 

Halloween on the Patio

Grill your way into October … and BEYOND!

Long gone are the lazy days of Summer with warm nights that lead into fireside s’mores. Wait, that was just a few days ago. Some of us are still enjoying HOT days and warm nights. September’s late days are moving right along into October and it doesn’t mean anything you grill needs to be tailgating dogs and burgers. In my house, we keep the grill going all year long not just between seasons. Living in the Seattle area, it’s more like between showers.
PureWow brings us 11 ways to fire up the grill that doesn’t have to base around what time the team is playing this weekend. It can be an easy weekday dinner or even having friends and family over for a Friday night BBQ. Check these 11 dishes out that show your grill some love this season:


#1. Brie, Fig and Apple Grilled Cheese
The perfect grilled cheese sandwich for fall! Enjoy with a bowl of warm soup!
Recipe by Two Peas and Their Pod


#2. Grilled Eggplant Roll-Ups
A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd
Recipe by Great British Chefs


#3. Grilled Steak and Radishes with Black Pepper Butter
The black pepper butter for this grilled steak melts into a rich sauce—and pairs well with the radishes, too.
Recipe by Hirsheimer & Hamilton/Bon Appétit


#4. Grilled Baby Portobello Flatbread
Mushrooms are the ultimate compromise when it comes to satisfying both meat and veggie eaters
Recipe by Aggie’s Kitchen

#5.  Grilled Endive with Cranberries and Feta
When cooked, endive’s distinctive taste mellows and lends itself to a variety of flavors
Recipe by Cookin Canuck


#6. Grilled Squash Tacos
The beauty of tacos is you can make them with anything. ANYTHING!
Recipe by Mountain Mama Cooks


#7. Grilled Apple Galette
It’s so, so easy. It would be the perfect no fail dessert to make for a BBQ or family gathering
Recipe by Eclectic Recipes


#8. Grilled Sweet Potato Nachos
These are veggie-LOADED, so say hello to roasted corn, black beans, and the kicker: grilled sweet potatoes
Recipe by Pinch of Yum


#9. Grilled Kale Salad with Beets, Figs and Ricotta
With a turn on the grill, the kale softens slightly and develops delightfully crispy charred patches.
Recipe by Five and Spice


#10. Grilled Eggplant over Couscous
Can’t ignore the fact that summer is history and autumn is upon us, grilled veggie salads is what we are craving.
Recipe by Kiran Tarun 


#11. Chicken Garlic and Broccoli Kebabs
I love this recipe. It remind me of a chicken stir fry but on a stick.
Recipe by Kiss my Smoke

Grill your way into October … and BEYOND!

Labor Day Love

We are celebrating Labor Day early this year, as in today – the Friday before!
Labor Day always brings a bitter-sweet close to a fun and busy Summer filled with memories and new favorite places. It can be the last trip with the boat for the year with lazy sunny afternoons that grow shorter every day.
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Maybe it’s the last trail ride of the season where you take off as far as the sun lets you go.

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This is the last long weekend of the Summer to get that last camp in. The roads will be crazy, but it’s the memories of the time getting there and spent around camp that will go down in your photobooks.

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Or maybe it’s the last round of golf all the guys can get together for an earlier Tee Time than Twilight. LaborDayCA_4
Maybe instead of ending a season, you are looking forward to game days with the BBQ!
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Whether you are ending your favorite season, or looking to forward to it, we wish you
a happy and safe Labor Day filled with new memories and favorite places.
Off Season is our season … and every one in between. Get 20% off all purchases at www.classicaccessories.com NOW through Labor Day.

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Labor Day Love