Updates!

Hey everyone!

Just Grillin has been undergoing some big changes, which explains our absence on the blog lately! Some of the changes and additions to our company include the store being re-innovated, new products, new classes, new employees and more!

We look forward to all the new things happening at Just Grillin, and we can't wait to share it with all of you! Don't hesitate to stop in the store or sign up for a class today, you won't regret it. March is going to have so many fun events, the best way to celebrate the Luck of the Irish.

Come meet our new employees or chat with the old ones. We are always happy to see you and show you all of the best tips and tricks to have the best grilling or cooking experience possible.

Thanks for reading, and tune in for more details!

Erin Durkin / Marketing & Events

Halloween Block Party!

Halloween is upon us! Join us at Just Grillin this Saturday for a day full of Halloween costumes, food, and surprises. With Halloween, surprises, good and bad, are lurking around every corner so be sure to keep your family safe. Here are some tips for Halloween night!

1. Make Halloween Costumes reflective. Make sure that shoes fit well so no tripping occurs.

2. Obtain flashlights with fresh batteries for kids and their escorts.
3. Do not wear decorative eyewear without seeing an eye specialist first. Many of these packages that claim that these contacts are one size fit all do not actually fit all. They can cause serious eye damage.
4. Teach your children to dial 9-1-1 in case of emergency.

Keep these tips in mind for next week! But make sure you stop by Just Grillin to kick off your Halloween Week right. Our block party starts at noon and we will have a pumpkin carving class for the kids. Be sure to RSVP here.

What the Heck is Brisket?

Brisket is equivalent to the pectoral muscle in humans. There are two per cow, and is a well exercised muscle. This muscle is used every time the cow pushes up or lays down. This gives the brisket its fibrous qualities. Here are a few tips and tricks to make your brisket perfect!

• Trim it with a sharp knife if the fat cap is thicker than 1/4-inch. 
  
  Turn the brisket over, and carefully remove any visible silverskin (that’s the shiny tissue that sheaths muscles) by shallowly sliding your knife blade under it.
• Let the brisket come to room temperature for about an hour before putting it on your grill.
• Patience is key. The middle of your cooking process is called the “stall” or “plateau” phase, where the internal temperature of the brisket will rise at a much slower pace. This is where some pit masters get nervous and decide to “rush” the process by cranking up the heat. Don’t be tempted to do this, or your brisket will rebel by toughening up.
• Let your brisket rest. Foil-wrap brisket in terry cloth towels and keep it in an insulated cooler for up to an hour.
• Dip it in the reserved juices from the foil for added moisture, flavor, and visual appeal after slicing your brisket.

Need more tips for the perfect brisket? Come to our Hands on Brisket Class this Saturday, October 18 at 10:00 AM-12:00 PM. Please register here to secure your seat. You definitely don't want to miss this.

Grill on!

Your friends at Just Grillin

Every One Loves Pulled Pork

At Just Grillin, we love smoky, tender pulled pork. But is it always as perfect as you want it? Perhaps not, but with these great tips, you'll be making pulled pork like the pros!

1. Keep it simple. Skip all the brines and marinades. Keep it simple with a good rub and smoking. The internal fat and collagen with keep the moisture in and keep the pulled pork nice and tender.

2. Trim off most of the fat but not all of it. You want to a keep a little of the fat on the exterior to hug the seasonings.

3. Season it well. Rinse and dry the meat. Cover all surfaces with oil, as this helps the rubs and seasoning adhere to the meat. Cover with your favorite rub and let sit for an hour. This allows the rubs to penetrate the meat fully. BUT don't let it sit too long or the rub with take the moisture out of the meat.

4. Always use a meat thermometer. This can be the difference between a nice juicy pork butt or a tough over or undercooked piece of pork.

If you need more tips and tricks on how to cook the perfect pulled pork, be sure to come to our hands-on pork butt class this Saturday, October 11 from 10:00 AM-12:00 PM. Click here to register. Don't miss out on this great class!

Grill on!
Your friends at Just Grillin

I Want My Baby Back, Baby Back, Baby Back Ribs

Nothing is better than getting a full rack of ribs and biting into them to reveal the most savory and tender ribs. Your taste buds are going wild and you can't wait to take your next bite. Suddenly, the moment is gone. Distraught, you go from place to place to find the most succulent ribs of all time. But alas, they are no where to be found- until one day, you walk into Just Grillin and there, you find the recipe you've always been looking for- The Perfect Ribs!

We want you to have that same moment every single time you bite into some ribs. No more going from place to place to find your favorite, only to discover that each time you try their ribs, they may not be the same. Come to our very first Hands-On Ribs Class this Saturday, October 4 at 10:00 AM. The cost is $25.00, but you will get to prepare and take home your own ribs, as well as learn great tips and tricks to get those ribs perfect every time! If you don't want to take home ribs, register for sit in only- for only $10.00! Register here to reserve your spot. See you Saturday!

Grill on!
Your Friends at Just Grillin

We Might Be Celebrating Early But...

We're excited! Join us for an early celebration of Oktoberfest! We will have the best German based foods, beers, and more!  We will even have great tips and recipes to make your Oktoberfest celebration a success. Just to help get you started, we found a great recipe your whole family will enjoy.

PORK BURGERS

• Ingredients:
• 1/2 lb. bacon (about 9 slices)
• 1 lb. ground pork
• 1 tsp. caraway seeds, lightly crushed
• 1/2 tsp. freshly grated nutmeg
• 4 slices Gruyère
• 1 cup sauerkraut, rinsed and drained
• Dijon mustard to taste
• 8 slices seeded or marble rye bread, toasted

Directions:

1. Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.

2. In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds, and nutmeg with your hands. Form into four 1/2-inch-thick patties.

3. Return the skillet to medium heat. When the bacon fat is hot, add the burgers and cook for 6 minutes. Flip the burgers, cover the skillet, and continue to cook until an instant-read thermometer inserted into a burger registers 160°F for well done, about 5 minutes more. Turn off the heat, top each with a slice of the cheese, cover, and let sit until the cheese has melted, about 1 minute.

4. Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.

5. Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.

Be sure to come out to our event this Saturday, September 27 from 12:00 PM-4:00 PM to celebrate Oktoberfest early!

Everyone Loves a Great Cookout!

And what better way to have it than with a phenomenal gas grill! But sometimes people stray away from gas grills because they don't know the proper care and maintenance for a gas grill. With these few tips, you can keep grilling all fall and winter long!

1. Keep that grill CLEAN. A clean grill is a happy grill and will produce the best tasting foods. A dirty grill tends to flare up and smoke incessantly. In order to keep your grill nice and squeaky clean, turn your grill up to a high temperature before or after your cookout session. Most the grease will burn off. However, be sure to clean out your grill completely at least twice a year. That means taking out all the grates and burners. Don't feel like doing that all yourself? Just Grillin has a grill detailing service that will come to your house and take care of the mess for you! Call 813.962.1700 to schedule your appointment today.

2. Sugar Burns at a LOW Temperature so if you have a sauce or rub that contains sugar, keep your grilling temperature below 265 F. If your temperature ventures above this point, your food will blacken and burn. No one wants that.

3. Watch Your Grill. We know it is tempting to walk away from your grill to step inside for just a second to check the football score, hang out with family or friends, or even to grab something else to put on the grill. Don't do it. Make sure you have everything you need before you begin grilling. The most common reason for burnt food is stepping away from the grill for only a second.

4. Always Have Fuel In your Tank. Be sure not to run out of fuel while grilling for a household of hungry people. Generally, leaving to fill up a tank takes a while. Always keep an extra tank on hand. Gone are the worries of yesterday where you had to wonder if you had enough fuel to keep the fire going.

5. Use the correct temperature. Don't blast your grill on full high heat if the meat doesn't require it. Beef, such as burgers, should be cooked hot and fast, whereas chicken or fish will be at a medium temperature. Be patient with your meat's cooking times and you'll have perfection every time.

Not sure about some of these tips or need more? Come to our complimentary Gas Grills Galore class this Saturday, September 20 at 10:00 AM to learn even more about these great gas grills!

Grill on!
Your friends at Just Grillin