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

A grilled Thanksgiving

As good as a cooked turkey smell is on the best Thursday of the year, would you skip the delicious homemade smell and swap out a kitchen empty of dirty dishes? Why not think about grilling up your Tom Turkey this holiday? We found a great, and more importantly EASY recipe for getting the perfect bird on your table this year with at What’s Cooking America.

Prep Time: 30 minutes  |  Cook Time: 20 mins. per lb.  |  Yield: serves many

Ingredients:

  • 1 (15 to 20 pound) turkey, fresh or thawed, with giblets and neck removed.
  • 1/2 cup butter, room temperature or softened, divided
  • Turkey Stuffing or your favorite stuffing/dressing recipe
  • 3 to 4 slices uncooked bacon
  • Basting Juice (see recipe below) or use the juices that drain off

Instructions:

Clean turkey well, removing any bits of pin feathers and cleaning the cavity of any remaining pieces of innards. Pat dry with paper towels. Secure legs with twine or a clip (optional).

Preheat barbecue grill. Instead of using a roasting pan, it is easier to use a homemade pan from extra heavy duty foil (using three layers of aluminum foil and making it just big enough to hold the bird – the sides need to be about 2 1/2-inches high).

Rub the inside cavity of the turkey with 1/4 cup of the softened butter.

Stuff the inside cavity with your favorite stuffing/dressing recipe. Also place a little stuffing in the neck cavity, tuck the neck skin under and skewer shut. With any remaining turkey stuffing, stuff a little of it between the skin and the breast meat.
With the remaining 1/4 cup butter, rub some over the skin of the turkey.  Salt and pepper the turkey and place the slices of uncooked bacon on top of the prepared turkey.

Place the turkey crosswise on the gas or charcoal grill so that the pan is evenly distributed over the two sets of jets.  Set the flame so that a temperature of 300 to 325 degrees F. is maintained (usually the lowest setting).  Cover with heavy duty aluminum foil for the majority of the cooking time.  Estimated cooking time is approximately 20 minutes per pound at 300 degrees F.

Remove the aluminum foil for the last hour of cooking.  Every once in while, baste the turkey with the juices (or with the basting juice recipe below).  If you have “hot spots” in the jets of the grill, twice during the cooking turn the turkey around (and the pan, of course) so that one side is not more cooked than another.

Toward the end of the cooking time, open the grill and insert the meat thermometer into the fleshy part of the thigh and cook until the internal temperature reaches 165° F. (remember that the turkey will continue to cook after it is removed from the heat of the fire).  NOTE: The USDA has come up with a one-temperature-suits-all for poultry safety: 165° F.  For safety and doneness, the internal temperature should be checked with a meat thermometer.

It is important to use a meat thermometer with a cable attached to the meat probe tip.  This will allow for the meat probe tip to stay in the turkey during the entire cooking process while the barbecue lid is closed and give you a continuous temperature reading of the meat to ensure it does not overcook.

In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with no trace of pink.  NOTE: The old-fashioned way of wiggling the leg to see if it’s loose will give you an indication that the turkey is ready, but unfortunately, by the time the leg is truly loose, the turkey is sadly overcooked.  The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.

Allow the cooked turkey to sit for approximately 10 to 15 minutes before carving.

Basting Juice:

  • 1/2 cup butter
  • 1 medium onion, chopped
  • Neck and gizzard
  • 2 teaspoons chopped dried rosemary
  • 3 cups chicken stock or water
  • Salt and pepper to taste
  • 1 cup sweet Marsala wine or port wine*
  • 1/2 cup dry vermouth or white wine*
  • Juice from two lemons

*Use any red wine that you have.  You could also substitute the vermouth for additional red wine.

In a heavy pot over medium-high heat, melt butter; sauté onion until just translucent.  Add the neck and gizzard; continue cooking for approximately 4 minutes.  Add the rosemary and chicken stock or water; simmer until reduced by halve.  Remove from heat and strain well.

Use the gizzard and neck in the stuffing or the gravy.  For the basting juice, mix together the strained stock mixture, marsala or port wine, vermouth, and the juice of the lemons.

Now that it’s done … Check out how to carve it with Thomas Joseph @ Martha Stewart’s Kitchen Conundrums:

We hope you have a very Happy Thanksgiving weekend!
Come check out our sale going on NOW through Cyber Monday

Photo Credits:
Classic Accessories
Con Poulos/Food & Wine
beccajulia @ All Recipes
The Foodiciary

 

A grilled Thanksgiving

Grilling with Dorik

Dorik Downing is one of our Senior Graphic Designers here at Classic Accessories. He has been an amazing leader within our creative department and has helped to establish our current branding. He uses his expertise to develop a vast majority of our packaging displays, design for in store retailers, catalogs, and much much more. So the next time you see one of our packages, it’s more than likely it started out as a sketch on Dorik’s desk. Not only is he a HUGE talent for Classic, Dorik is also an amazing artist and an impressive griller … just ask him for his favorite recipe and he’ll tell you:
“Anything that’s on my grill!”

{Dorik at his Kamado Joe grilling up burgers}
Here’s his recipe:

D’s Burgers

The burger part:

  • 1 lb 80/20 Beef
  • 1/2 lb ground pork
  • 12 oz cooked spinach
  • 6 oz queso fresco
  • 1TB Worcestershire sauce
  • Salt and Pepper.

Mix all that and make about 3” size meatballs.
(I like pressing my pattys down with a large spatula and a hot grill)
Grill to your liking and top with Montery jack cheese and little more queso fresco.
Let melt of course and layer on sautéed onions

OK, now assembly:

Toasted Preztle Buns
Layer of Mayo and SOB hot sauce mix**
Layer of Homemade Guacamole
A few Blue Corn chips
Place burger on the chips
Top with nitrate free bacon and your favorite greens.
Finish by smashing down the top bun and go for it.

Dorik also makes his very own hot sauce called S.O.B – Son of Butch:
SOB
This guy LOVES his hot sauce. After many flavors and brands, he really figured out that he loves the smoky flavor of chipotle peppers as they balance out the other spices in the sauce. His favorite sauce, aside from his own would be Moon Shine Madness. He affectionately named his hot sauce with his dad’s old high school nickname: Butch. That’s his artwork on the label (told ya he’s a man of many talents!) I personally own some and really like it on fried razor clams, and it’s just the right amount of HOT with a smoky finish that really rounds out the flavors.

 

He recommends Shoe String Sweet Potatoes seasoned with Old Bay for sides:
ShowStringSweets2

… And of course for dessert … he moved over to the fire pit for s’mores
Smores_Fire

Dorik grills on his Kamado Joe at home. Here’s what Kamado Joe says about their grills:

KamadoCooking

“An ancient, Asian-style grill, the kamado is a thick-walled cooker that imparts rich, smoky flavor to meats, fish and vegetables. Relatively unchanged for centuries, air flows through the grill’s ceramic body and out its vented dome, chunk charcoal comes to life as smoke and heat. Kamado Joe is proud to draw on that tradition, modernizing the grill’s classic style with unparalleled craftsmanship, innovative accessories and a range of flexible cooking surfaces.”  Find more of their own recipes here.

KamadoCooking2

We are celebrating Memorial Weekend on classicaccessoris.com with 20% off our NEW Montlake Patio Furniture Covers and 20% off ALL Grill Covers with discount codes: Montlake20 and Grilling20 at checkout.

Have a great long weekend!

  Image Credits:
  Kamado Joe.com
  Shoe String Sweets: www.idratherbeachef.com
  Smores: kevinandamanda.com

 

Grilling with Dorik

Grilling Essentials – Cleaning tips with Alton Brown

Here’s a quick video from Food Network’s Alton Brown on how to clean your grill. GrillingEssentialsEven every day household items will do! We would also suggest after the cleaning is done and your grill has totally cooled – cover it with one of our grill collection covers to keep it ready for your next BBQ this season.

Happy Friday.

 

Grilling Essentials – Cleaning tips with Alton Brown

Cooking with …

Brought to you by one of our amazing retailers … COOK with Cabela’s!

Cook_With_Cabelas

On their site you can find full episodes, recipes, how-tos and product reviews.

I came across it while pinning some fun camping-inspired meals and found an awesome Charred Salsa recipe that will go just fine on my grill at home or when we’re off in the woods. From Pheasant Pepper Couscous to Elk Bourguignon, they have recipes for all types of game, large and small that come straight from their experienced outfitters and pro staffers at Cabela’s.

Great place to shop and try new recipes for your weekend tags or the stock in your freezer.

We know some of the best times spent hunting, are actually back at home.

Cooking with …

Are you entered to WIN?

It’s been an amazing year with our Loyalty members, and we couldn’t be more thankful. To say thanks – we’re giving away some great prizes in our first-ever: Loyalty Appreciation Giveaway. Winners* will be announced on December 1st, 2014 – just in time for the holiday season.

  • Grand Prize: Weber® GenesisTM E310 Grill + Grill Cover of your choice
  • 2nd Place: $250 store credit to ClassicAccessories.com
  • 3rd Place: Grill cover of your choice

Are you a Loyalty member?

Sign Up for your chance to win!

Loyalty membership is free and comes with several perks:

  • 15% off all orders from the Classic Accessories Store (24/7/365)
  • Enter to win a $100 American Express gift card given away monthly
  • Receive monthly special offers on seasonal items
  • Monthly product giveaways
  • Be the first to try out and give feedback on new products
  • Entry into the 2014 Loyalty Appreciation Giveaway

*For official contest rules please visit: http://classicaccessories.com/loyalty

 

Are you entered to WIN?

Fresh Ideas to Kick Patio Season Off Right

We’re officially in patio season, why not mix it up this year? Below are some fresh ideas from some of our favorite bloggers.

1. Sarah Le from I am Food Blog has a delightful take on a summer picnic salad. This Vietnamese and foodie inspired the salad uses fresh ingredients like: mint, cilantro and lime, and features quinoa, veggies and a little sriracha for spice. Check it out!

2. Kristin Jackson of the Hunted Interior, created a beautiful backyard oasis as part of a HomeDepot.com style challenge. We noticed her work last year when she stenciled her stained deck with a large graphic pattern making it a unique and bold space: here. Take some inspiration from her latest outdoor creation with a simple palette that pops, a creative wall of plates, and a fun bocce court.

Kristin-Jackson-Patio-Style-Challenge-83. Apartment Therapy has a great post to help you get started creating your outdoor dream space. Sounds pretty practical and fun! Once you go through the steps, you’ll have a clearer idea of what needs fixing, what you would like to incorporate, what supplies you have on hand, and what supplies you might need. Browse Apartment Therapy’s site if you’re looking for DIY inspiration, they have a ton of great ideas.

 

Have a great weekend!

 

Fresh Ideas to Kick Patio Season Off Right

Spring Yard Clean up!

It’s here and it came in like a lion!

“It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade”  – Charles Dickens
Spring Clean Up
There are a TON of tips out there on how to start thinking about sprucing up your outdoor space. Maybe it’s the longer nights, the BBQ specials at the store, or the mere fact we’ve been inside for such a harsh winter. So we thought we’d share our three favorite tips with you:
#1 Cover up your patio furniture.  Winter maybe done, but Mother Nature isn’t!
#2 Budget out the cost of your projects – most will prove to be more expensive than you may think. Especially with renting equipment.
#3 Check out Lowe’s Spring Tips here: http://lowes.tumblr.com/?crlt.pid=camp.9FE75G9VgAH3

 

Spring Yard Clean up!

Sneak Peek – Hickory Photo/Video Shoot

Behind the Scenes

 

Check out a sneak peek of the Hickory line extension. It’s not just BBQ, Grill and Smoker covers anymore! We’re pretty excited to be extending into patio furniture covers.

Our creative team traveled to Cle Elum, WA to take advantage of the beautiful weather, and great cabin. Stay tuned to find out more about this unique collection!

Sneak Peek – Hickory Photo/Video Shoot