Saturday Snapshot

Post 2: Some of our lovely employees posing at the front of the store.

Fitness Friday!

Merry Christmas!

What you should prepare for Christmas Eve tonight...

Smoked Honey Glazed Ham

Have today off? Well perfect, go ahead and cook this for dinner tonight on your grill. Who doesn't love ham?  This is a great way to take a regular cooked ham and turn it into something spectacular by applying a spicy rub and placing it in a smoker. Let it smoke for a long while and it will taste great.

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yield: Serves up to 12

Ingredients:

• 1 6 pound "ready to eat" ham
• 1 cup pineapple juice
• 3/4 cup chicken stock
• 1/2 cup honey
• 1 1/2 tablespoon vegetable oil
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 2 teaspoon dry mustard
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cloves

Preparation:

The night before you smoke, mix together the pepper, paprika, sugar, salt, 1 teaspoon of dry mustard and cayenne. Rub over the surface of the ham, wrap in foil and let sit in the refrigerator overnight. In the morning remove the ham from the refrigerator and let it sit for 1 hour. Remove foil. In the meantime prepare the smoker. You will be smoking at about 210 degrees F. for 6 hours. Mix together the chicken stock, 3/4 cups of pineapple juice, vegetable oil, 1/2 teaspoon dry mustard, and cloves. Warm over medium heat until completely mixed. Place ham in smoker and baste with sauce once every hour. While the ham is smoking, prepare the glaze by mixing together the honey, 1/4 cup on pineapple juice, 1/2 teaspoon dry mustard and a pinch of ground cloves. Brush generously with glaze a couple of times during the last hour of smoking.

Who doesn't love this movie?

Sunday's Appetizers

Fried Mozzarella Pepperoni Sticks

Fried Mozzarella-Pepperoni Sticks ~ Made EasyServes 6
12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top.  Fold corners over cheese.  Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375o F.  Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce

Saturday Snapshot

On Saturdays, we will start posting candid photos of Just Grillin events in the store and out into the community!

Post 1: Some Customers grabbing some goodies this past Saturday

Fitness Friday!

Holiday Hours!

We have something cool in store for you! Today we are extending our hours for the Holiday Season. Check the schedule below to see our new Holiday Hours for the rest of 2013!

Top Grilling Gifts to get your guy this Christmas

Christmas is less than a week away and are you prepared for gift giving? Below we have compiled a great list of items to pick up in our store before Christmas next week!

1 LooftLighter

The original Looftlighter is a Swedish, patented, environmentally friendly invention that ignites charcoal, briquettes, wood, hardwood, pellets, heat beads etc. in 60 seconds without any use of lighter fluid or other chemicals. 





2 Pizza Stone with Thermometer
Monitor your oven or grill's temperature and create a consistently-heated baking surface with this cordierite stone with stainless steel base and built-in thermometer. The removable 15" x 15" cordierite pizza stone helps to eliminate hot spots while cooking, and produces uniformly browned crust; it's also great for heating or reheating ready made or frozen foods



3 Grillfloss
The brush can't reach the sides or bottom of the grill, leaving harmful gunk that gets cooked into your next meal. Like dental floss, Grillfloss cleans where brushes can't, the underside of the grill grates. With a simple push, turn and pull, Grillfloss wraps around each grill rod, cutting through the toughest caked-on grill gunk. Unique design includes a Dual Sized Cleaning Head¿ for small and large round grill grates, a 22-inch long handle to reach all areas of a hot grill, and stainless steel construction that will outlast any brush.How to Grillfloss:Push. Push forward, cleaning the top and both sides. Turn. Turn until the cleaning head wraps completely around the grill grate.Pull. Pull back shaving off all remaining grill gunk from the bottom of grill-grate.



4 Bear Paws
Bear Paws are like an extension of your own hands. Made from hard, durable plastic, they are perfect for lifting hot food items from the pan to the platter. Securely holds food while carving. Perfect as a meat shredding tool.

5 Stuff A Burger Press
Designed to hold an impressive 3/4-pound of ground meat, the Stuff-A-Burger Press can be filled with an infinite variety of flavor combinations. Try it with grated cheese, grilled onions or mushrooms.

Prepare your Fireplace Properly for the Holidays

With these 5 steps, you should be able to get the most out of your fireplace this winter, even in Florida!

1. Prepare your wood properly

“Before burning firewood, be sure it is properly dried and seasoned,” the EPA suggests. “Wet wood can create excessive smoke which is essentially wasted fuel.”

If you’re cutting firewood yourself, the EPA recommends following four simple steps to make sure your wood is dried properly:

• Split: Split wood in a range of sizes to fit your stove, but do not cut pieces that are larger than 6 inches in diameter to ensure proper burning.
• Stack: Stack wood split-side down and off the ground to allow air to circulate around the wood.
• Cover: Cover the top of the stacked wood with a heavy-duty tarp to protect it from rain and snow.
• Store: Store wood for a minimum of 6 months for softwoods and 12 months for hardwoods.

To test the moisture level of your firewood, consider using awood moisture meter, which can cost as little as $20 and save you loads of money in the long run. Properly dried wood should have a moisture reading of 20 percent or less, the EPA says.

2. Source your wood locally

If you’d rather not store wood in your yard for up to a year before using it, another option is to purchase firewood from a distributor in your area. Always remember to shop locally and request only dry, seasoned wood, the EPA suggests.

In addition to cutting down on the carbon footprint of your firewood, buying locally also ensures that you are in compliance with state and local ordinances, which may restrict out-of-state firewood.

“Many states have firewood movement restrictions and/or out-of-state quarantines due to invasive pests,” the EPA says. “For example, New York and Maine have regulations that prohibit the import and transportation of firewood unless the wood is treated under the USDA’s heat treatment standards. Homeowners should check their state and local ordinances for more information.”

3. Learn before you burn: Starting your fire

Starting a fire in your fireplace may sound simple, but there is actually a very specific way to build a strong-burning fire that creates more warmth with less wood. Here are three simple steps to help you do it right:

1. To begin, start a small fire with dry kindling then add a few pieces of wood. Give the fire plenty of air by fully opening the air controls until it is roaring.

2. Burn the fire to heat the chimney or flue before adding more wood

3. Keep space between the firewood as you add more, and maintain a bright, hot fire – don’t let it smolder.

To maintain proper airflow, regularly remove ashes from your fireplace, put them into a metal container with a cover and store it outdoors. Never burn garbage, cardboard, treated lumber or plastics as these items can damage your stove and cause serious health issues, the EPA says.

4. Getting the most from your fire: Circulate that toasty air

As most fireplace-users know, the warmth from your fire tends to stay in the area immediately around your wood-burning appliance – rather than circulating efficiently through the home. Take a few simple steps to help hot air spread more effectively, and you’ll notice a much more comfortable living space.

“To help move trapped hot air near the ceiling, run ceiling fans counterclockwise on low speed,” the EPA suggests. “This helps redirect warm air from the ceiling down the walls and into the living space.”

Improving the insulation in your home can also increase comfort levels and prevent your cozy warm air from going to waste. Check out these quick and easy tips from the EPA’s Energy Star program to help you weatherize your home and improve efficiency.

5. Maintain your fireplace and replace it as necessary

“Make sure to have a certified chimney sweep annually inspect your wood-burning appliance and chimney for any gaps, cracks or creosote build-up,” the EPA advises. “A clean chimney provides good draft and reduces the risk of chimney fires.”

If you burn wood to heat your home, the EPA encourages using the cleanest wood-burning appliance possible. So, if you need to upgrade your fireplace, consider opting for an EPA-certified wood stove or fireplace insert, which produce less smoke, minimal ash and burn more efficiently than older uncertified models. A properly installed and operated certified wood stove should produce little smoke inside or outside the home.

For even more tips to help you save money on fireplace heating and build a stronger, better and more efficient fire, check out the Burn Wise program’s Best Burn Practices.

Baking on the Grill?

Yes indeed you can bake on the grill! Even your Holiday favorites like cookies, breads, pies, and cakes. Below are some tips for when you bake on your grill!

Bread 

Yes you can make bread with your grill. Flat breads are a breeze and even raised breads work great. All you need to bake bread is an enclosed space that is heated. For this a grill works perfect. One thing to remember though is that grills can get much hotter than your oven and temperature control is not as precise. Delicate breads that can be a challenge in the oven should be avoided on the grill until you really get the hang of it.

Temperatures: My experience suggests that breads cook faster (sometimes twice as fast) on the grill as they would in the oven. Like I said grills can produce a lot more heat than you traditionally use to bake breads so try to keep a relatively low temperature. Use an oven thermometer placed near the bread to monitor temperatures. Also, because of the natural air flow inside your grill (whether charcoal or gas) you get more convection than you do in your oven. This is why it is important to keep a close eye on breads when you are grilling.

Cookies:

When you are cooking your cookies on the grill there are several things that you will want to avoid. It is a good idea not to put any sprinkles or icing on the cooking's while you are cooking them on the grill. Sometimes these things are put on before they are placed in the oven. You will also find that it is not a good idea to put any chocolate chip cookies on the outside grill. The problem with the chocolate chip cookies is that the chocolate portion of the cookies will usually end up burning. In some cases I have found that the chocolate has a very unusual taste to it.

With cooking on the grill you will find that timing really is everything. Cooking them just a second too long on the grill will cause you to end up with extra hard cookies. You can not use the same timing for the grill that you would use for the oven. The grill and the oven really are two different things. It also depends on how much charcoal you put on the grill. It may take a few trial and error attempts but you will eventually come up with a great way to make some tasty cookies.

Pies:

Fresh homemade apple pie straight from your grill or smoker is a throwback to the way apple pies were baked in a wood-fired kitchen stove years ago. In a smoker, the sweet smoke from pecan or a fruit wood really weaves through the layers of the pie to add a succulent, mouth-watering flavor profile. Not to mention you'll be able to show off your skills with dinner AND dessert!

This recipe would be best with a homemade crust, but don’t fret it if you’d rather use a store-bought crust. Besides, they don’t say easy as apple pie for nothing. This easy apple pie recipe is as easy and American as apple pie gets.

Apple Pie on the Grill Recipe-

Prep time: 15 minutes
Cooking time: 35 minutes

Ingredients
1 batch Mom's Homemade Pie Crust or frozen pie crusts (2 crusts)
1 cup sugar
1 tbsp flour
1 pinch salt
2 tsp lemon juice
1/4 tsp cinnamon
1/8 tsp nutmeg
2-3 tsp butter
1 tsp freshly grated Gruyere cheese (highly recommended)
8 fresh Granny Smith apples

1) Set up your grill for indirect grilling at 350-375°F. You can use a pyrex bowl since we’re doing indirect or stove-top dutch oven would also work.
2) Peel the apples – a potato peeler works well. Core and slice the apples into 1/4-3/8ths thick slices (too thick and they won't soften enough). In a large bowl toss the apples with the lemon juice (only use 3 tsp when doubling the recipe). Mix in the sugar, flour and salt. Stir well to coat the apples.
3) Place your pie crusts in the pan and gently pull to bring the edge up out of the pan. Fill with all the apples that will fit to make a heaping mound. Shake to cover the top of the apple filling with cinnamon and nutmeg. Just eyeball to evenly cover. Slice off small chunks of butter and place on top of the filling. It will melt and spread the spices through the pie. Lay the top crust on the pie and press the edges in.
4) Gingerly score the top in several places (don’t cut all the way through). Sprinkle a few pinches of sugar on top of the pie.
5) Place on the smoker/grill in the indirect zone. For wood choice I prefer pecan, but any fruit wood will work (1-2 ounces). Try only an ounce or two. Cook for 30-40 minutes until the crust browns. You should also start to see the filling bubble at the edges when it’s done.
6) Remove from the smoker and let cool. Sprinkle with some finely grated Gruyere cheese. This will melt into the crust to add a bit of savory to the sweetness of the pie. For a simple whipped topping mix 1 cup heavy cream, 1/4 cup sugar and 1 tsp vanilla.

We're Back!

After a Busy couple of months we will be sharing the latest updates with you and cool recipes and tips we find.  But first... we wanted to wish everyone a Happy Holidays!

Tuesday's Cookbooks- August 27th 2013

The NFL Gameday Cookbook

By: Dr. BBQ Ray Lampe

This is a great cookbook for tailgating season and all of our copies in the store are signed by the Dr. BBQ himself! The fans are roaring, the pigskin is flying, and only one thing is    missing . . .grub.  Acclaimed author Ray "Dr. BBQ" Lampe has created this cookbook specifically for NFL fans, with delicious recipes easy enough for the novice chef and also designed to travel to the game. Although most recipes center around the tailgater's sacred grill, the cookbook also includes sections on sandwiches, side dishes, desserts, and refreshing drinks. With photos of memorable NFL moments and 150 delicious recipes, like Bloody Mary Chicken Wings and Whiskey-Marinated Rib-eye Steaks, this game day cookbook ensures that the chef will be the star of this year's Super Bowl party.

Friday What's For Lunch- August 9th 2013

Crispy Southwest Wraps

Ingredients

1	cup cooked rice, warm or at room temperature
1	cup cooked, shredded chicken
1	can black beans, rinsed and drained
1	green onion, finely sliced (white and green parts)
½	red or green pepper, diced
¼	cup fresh cilantro, chopped
	juice of 1 lime
½	tablespoon chili powder
1	teaspoon ground cumin
½	teaspoon garlic salt
2	cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
	Sour cream (optional)
6	burrito-sized flour tortillas

Directions

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Wood on Wood on Wood- August 8th 2013

Smoking & Flavor

Most customers do no not know about our vast selection of woods and pellets you can use for your grill.  Between pellets, chips, staves and chunks, we have it all. Check out all of our varieties!

 Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. Smoking Wood Chips infuse grilled food with rich flavors and are an inexpensive addition to your barbecuing routine that will make eating the foods you grill a delightful experience. The Best of Barbecue Smoking Wood Chip Blend for Beef is a robust blend made with hickory, oak and mesquite.

For those times when you need the smoke to last, Maine Grilling Woods offers you our premium grilling chunks. Measuring roughly 3 1/2 by 3 2/1 inches these chunks will burn for longer. As always, our chunks are produced from locally harvested wood lots and farms and produced using only fresh harvested trees, never scraps or lumberyard waste. Available in a 220 cubic inch (approx. 4 to 5 lb.) or 900 cubic inch (approx. 15 to 16 lb.) size and in all 10 wood varieties (Black Cherry, Wild Apple, Downeast Hickory, Mountain Mesquite, Sugar Maple, Acadian Oak, Golden Alder, Northern White Cedar, North Atlantic Olive, or Northern Beechnut). Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. Wine and great barbecue share much in common - they both owe their soulful flavor to wood. Steven Raichlen Best of Barbecue brings wine and barbecue together in this unique fuel: red wine barrel staves for smoking and grilling. Toss a few of these convenient size barrel pieces on your fire and get ready for an extraordinary flavor of oak smoke with red wine overtones. Toss a couple of staves on a hot bed of charcoals or on a gas grill place directly over one of the gas burners under the grill grate. For more flavor, build your fire entirely from these barrel staves.

These two fabulous outdoor barbeque supplies are created from barbeque wood pellets. With delicious smoke wood flavors like mesquite, hickory, Jack Daniels, mulberry, and pecan, every backyard griller or competition cooker will find their perfect flavor. Say goodbye to guessing how to smoke barbeque. These great wood cooking pellets are simple to use and deliver amazing results with every use.  Flavors include: Savory Herb, Sugar Maple, Sassafras, Mesquite, Cherry, Hickory, Mulberry, Apple, Oak, Black, Walnut, Orange, Pecan, Jack Daniels                                                                                                                                                                                                                                                                                                                                                                                                                                                         

Wednesday What's For Dinner- August 7th 2013

BBQ Pork Burgers

You know Just Grillin is all about burgers and we came across this tasty recipe that would be great for dinner- we are going to try these tonight.  My two favorite things are BBQ and burgers. Don't these look delicious?

INGREDIENTS

• For the slaw
• 1/4 cup mayonnaise
• 1 tablespoon milk
• 1 1/2 teaspoons white wine vinegar
• 2 cups thinly sliced green cabbage
• 1/2 cup very finely shredded carrot
• 1 tablespoon thinly sliced fresh chives or scallions
• Salt and freshly ground black pepper
• For the pork burgers
• 1/2 cup your fave bottled tomato-based barbecue sauce
• 1/4 teaspoon cayenne
• 1/2 to 3/4 teaspoon salt, or to taste
• 1 tablespoon white wine vinegar
• 1 1/2 pounds ground pork
• 1/4 teaspoon freshly ground black pepper
• Olive oil, for the grill rack
• 4 buns or kaiser rolls, split and toasted or grilled

DIRECTIONS

• Make the slaw
• 1. Whisk together the mayonnaise, milk, and vinegar in a large bowl until smooth. Add the cabbage, carrot, chives, and salt and pepper to taste and toss to coat. Let the slaw stand at room temperature, uncovered, while you cook the burgers or, if you prefer your slaw crisp, cover it and refrigerate it for up to 8 hours.
• Make the pork burgers
• 2. Prepare grill for direct-heat cooking over medium-hot charcoal or medium heat for gas.
• 3. Stir together the barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar in a small bowl until combined.
• 4. Gently mix together the pork, the remaining 1/2 teaspoon salt, pepper, and 2 tablespoons of the barbecue sauce mixture until combined. Do not overmix. Form the mixture into 4 patties, each about 4 inches in diameter and 3/4 of an inch thick, being careful not to pack the pork too tightly.
• 5. Oil the grill rack and then grill the burgers, flipping them every few minutes, until just cooked through, 6 to 10 minutes total. Then brush the top of each patty with 1 tablespoon or more of the barbecue sauce mixture, flip again, and grill for 30 seconds. Repeat, so that both sides have been slathered with the barbecue sauce mixture. Brush the cut sides of each of the buns with the remaining barbecue sauce mixture.
• 6. Assemble the burgers, starting with the buns and the burgers and adding a heaping spoonful of coleslaw atop each one. Don’t forget to grab the napkins.

College Cooks Cooking Class this Saturday

Sending your College Student Off For College

Chef Erik Youngs will be instructing a class this Saturday for your children who about to be shipped off to college who have o idea how to cook. Chef Erik knows exactly what will appeal to the 18-21 year old and h the how to survive without their parent's cooking.  Here are some useful tips when shipping your student off to college:

1. Be prepared. Letting go is going to be different than you expected and far more emotionally charged. After all, we've been so involved in our kids' lives and have been determined to give them the best. And frankly, this is a huge economic investment. So recognize your feelings and sort out your emotions before the big departure. This is the time to use restraint. It's probably best not to say, "What am I going to do without you?"

2. Have the significant talk before the drop-off. Don't count on having a momentous goodbye once you get to campus. The day is guaranteed to be hectic and stressful and not the best time to air your list of parental concerns. Instead, have the meaningful talk or one last big lecture to discuss those things that could become areas of contention a few days before you leave home. You might want to make a list of things you want to discuss: financial matters (like spending money and that credit card); your expectations; how you'll stay in touch; when you'll see each other next; and those safety issues like binge drinking and date rape (most parents say safety is their biggest concern). A prior talk (if you think it is needed) will let you and your kid focus on move-in day and have a more positive departure.

3. Simplify the move. Most kids are embarrassed pulling up in a big moving van. So think of boxes that are easy to pack (and throw away). Or a wardrobe already on hangers that can quickly be put into the closet. Bring a few things in one box you know your kid will not have packed: a first-aid care package (plastic container with bandages, gauze, adhesive tape, antibiotic ointment, an ice pack, thermometer, medicines for upset stomach, headache, cold or flu, sore-throat lozenges or spray), a just-in-case phone card and a surprise batch of homemade cookies or nibbles for the dorm.

4. Take your child’s lead. Don't come with set expectations. Your role is to support your child. You never know how he'll respond. The same kid who was so excited may be suddenly scared to death to move. If he appears overwhelmed, give him one thing to do right at that moment to get him started ("Go find your dorm room; take that box, put it at the door."). Don't be shocked if he wants you to leave ASAP (why it's great you already had that talk).

5. Locate essential places. If you haven't already done so in orientation, help your child find for his sanity and safety: The pharmacy for prescription refills (if your child is on medication, drop off the first prescription); the bank (there probably is an ATM on campus, but sometimes it may not be the same bank as your child's, so set up a new bank account with a checkbook); the dorm R.A. (resident assistant), who is your kid's safety net. If you have any special medical concerns about your child, that's the person with whom to privately discuss those needs; and the infirmary. Point it out and tell him to go there in case he's sick.

6. Don’t get too involved in the “roommate” scene.Introduce yourself, and then lay low. Your kid doesn't want you explaining your family history. If you don't like the roommate, keep a poker face. Let your kid be the one to voice his concerns — not you. This is not like a play date where you arrange everything, but a relationship your child needs to work through on his own.

7. Don’t be too quick to fix things. Use the day to start switching your role from micromanager to mentor. It's time to gently cut the umbilical cord. Let your child know with your actions that you won't continue to fix things and intervene when a problem arises.

8. Think about your parting message. Stay as composed as possible. (Do bring Kleenex and aspirin just in case.) Your child needs to know you'll be OK without him. The final words between you and your child are key. Say whatever wisdom you have to offer, whether it is 'I love you,' 'I'm behind you,' 'I'm proud of you.' Your child really will remember those words. If you can't express yourself, write your thoughts down and mail the letter to your child immediately after you arrive home. Just don't drag out the goodbye. Your child doesn't want you hugging and crying and having the long goodbye in front of their new roommate and the rest of the world.

9. Take a second to glance one final time. Recognize who he has become — he's in a whole new world now, and you've helped him become the person he is today. This is what parenting is all about. Drive off. Cry a bit. But also remember to celebrate the moment. You deserve it!

One of my favorite sayings is a Navajo proverb: "We raise our children to leave us." This is the supreme moment of parenting. Do keep in mind that you're not losing a child. You're gaining an adult!

Here is the link to register for our class on Saturday:
http://events.r20.constantcontact.com/register/event?oeidk=a07e7mbofu75de68500&llr=469w4qmab