Posts Tagged ‘grill’

Sunday, September 1, 2013 @ 08:09 AM
Quick and Easy Tailgate Menu

Quick and Easy Tailgate Menu

This is a quick and easy recipe that has been circulating on the internet. You can definitely adapt this to the parking lot party.

4-6 raw chicken breasts

new potatoes

green beans (fresh or canned-really any green veggie would work)

Arrange in 9×13 dish that you can place in your gas grill. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees in your bbq grill with the lid closed, for 1 hour. Take the foil off the last 10 min.

You can get the pan started at home. Sprinkle your chicken with the seasoning and melted butter and bag it up. Place your veggie in the pan and cover. When you’re ready to cook, get the chicken out of the cooler. Place it in the pan with the veggies, heat the gas grill to 350 and put the ready pan on the grill to cook. Have a cold one. Toss some corn hole or pigskin. In an hour, you’re ready to eat!!!


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Friday, December 16, 2011 @ 01:12 PM

Free shipping is a loaded phrase. 9 times out of 10 shipping is never really free. The product has already been marked up to include an amount sufficient to cover the costs of shipping. Many people see the words free shipping and will look no further. Honestly if they did looked a bit further, they may actually pay shipping to a company and actually pay LESS than if they go with a company that claims free shipping.

When a company marks up a product to cover shipping fees it is technically a crap shoot. The company needs to more or less pick a price that will cover shipping all over. Shipping in the same town for instance will be exactly the same as say from Florida to Alaska. Convenient for the long distance customer, not fair to the in town customer, and a crap shoot for the business.

Shipping companies actually don’t work that way. Distance is a major factor when it comes to pricing of shipping, as well as weight, over all size, even odd shaped products come into play. I have customers that find great pricing on the deep fryers that I sell. But for them to expect that a 300 lb. outdoor propane deep fryer‘s great price includes shipping is just wrong. An item like this will ship freight. It does not go into a typical brown, yellow, or white truck that you see every day. It ships in a large cargo truck or even a tractor trailer. Diesel prices are quite high right now. There is usually a fuel surcharge on almost anything that gets shipped nowadays. Besides, a 300lb. grill or deep fryer that ships across one state compared to the shipping price of a unit that ships across 50 states is quite a major difference.

So anyway, keep this thought in mind when making a purchase on line. Just because someone says free shipping, it doesn’t mean that you are getting the best deal. Take a little more time and get the best deal, not just because it says it’s FREE>

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Monday, November 14, 2011 @ 02:11 PM

Don’t have time to deep fry a turkey on Thanksgiving Day? Want to have deep fried turkey at a tailgate but don’t want to lug a deep fryer to the stadium? You can always get out your turkey fryer ahead of time, deep fry your bird, store it in the refrigerator, and then reheat the turkey when the time is right.

Reheating directions for deep fried turkey:

Remove the turkey from the refrigerator or cooler 3-4 hours before reheating to allow it to come to room temperature. This will decrease the amount of time it takes to reheat your bird. Place the turkey in preheated 250 degree F. oven or grill for 30 minutes for a 10-12 lb. turkey.  (Time may vary depending on size of turkey)
For microwave re-heating:

Remove any foil from around the turkey.  Place a damp cloth around the bird and heat for 10-15 minutes.  If the turkey is already sliced, place in microwave safe dish and place loosely crumpled damp paper towels on top of the turkey.  (Time may vary according to size of turkey and microwave wattage)

Of course reheating is never the same as right out of the fryer, but it’ll do in a pinch.

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Monday, November 7, 2011 @ 11:11 AM

Tailgating is an art. It can be low key, it can be fancy and over the top. But simple or fancy we are all looking for anything to make this art run as smoothly & easily as possible. This is an homage to all those dedicated fans out there. Whether you’re a race fan, college team fan, pro team fan or you’re just looking for a nice day at the beach. We salute you! So pop the tailgate on the back of your truck and lets get cooking!

The history of tailgating goes all the way back to Ancient Rome. Food and wine were sold outside of the Colosseum for gladiator events and chariot races. There was also food & drink served at jousting tournaments in medieval Europe.
Tailgating has now become an American phenomenon tracing it’s roots back to The Battle of Bull Run in1861 where some Union supporters brought picnic baskets out to watch the first battle of the Civil War. The first college football game ever played in America was also host to tailgating with Rutgers & Princeton playing against each other while people grilled fish & wild game. When Harvard & Yale played against each other, the walk from the train to the field was so long, the people brought picnic lunches with them. Now in the 21st century, tailgating is in full swing. More than 20 million Americans tailgate every year. Some stadiums and race tracks even have a special areas just for tailgaters.

The Weather Channel has recently been focusing on many different tailgating groups. They actually had one program totally devoted to what college football teams that they thought had the best set of tailgaters. There were even some tailgaters that come by boat as their stadium is located right on the water. They tie all of the boats together and just start tailgating!!

The Weather Channel also likes to focus on food choices of tailgaters. My favorites are always the groups that prefer to “eat the competition”. In other words, say the team is playing against Baltimore…they make crab cakes. If they play against a New England team they make lobster rolls or have a New England lobster boil that they steamed in their turkey fryer. Therefore essentially eating the competition before the game even starts.

Tailgating is not just confined to the college or pro football stadium parking lot. It can be a day at the beach or an afternoon in the park. Baseball fans, horse racing fans & concert goers are all potential tailgaters. The Kentucky Derby has turned into a major tailgating venue with pomp & circumstance, seer sucker suits & big hats. And then, there were The Parrotheads. Jimmy Buffett fans have more generators to power blenders than any other tailgaters I know. And lest we not forget The Grateful Dead fans that not only went to one concert, but followed The Dead around the country for a whole tour. I bet there were some very interesting food choices along the road when it came to months of traveling.

That being said, tailgating is obviously not confined to just a single event or day. Some sports fans just come to watch the game and sometimes leave early to beat the traffic if the score is not going their way. Race fans are devotees. They come and stay for days, sometimes even weeks during Speed Week. That’s a lot of food to plan for and race fans are serious about their food. This is not just NASCAR fans either. There are lots of drag racing & road course fans out there. Many of these venues are weekend long events. Some people show up on Thursday & don’t leave until Monday morning after breakfast, which is sometimes the last great tailgate. All of the leftovers and the last of the eggs and bacon come out and are still made into a culinary masterpiece.

The perfect piece of equipment, your latest perfected recipe, the coolest new game can set you apart from the rest of the lot. So many set ups and different things to cook. For some people the food is as important as the game. Some people don’t even go in to watch the event. They stay outside for the party and watch the game on TV. Any good tailgate is not just burgers and dogs. Brats, ribs, chili, steak, deep fried turkey, pork loin, beer can chicken are many favorites. The gadgets that go along with all that food are phenomenal too. Not just grills. Coolers, blenders, kegorators, deep fryers, crock-pots, BBQ smokers, even woks. Tents, couches, easy chairs, lawn games are all common place at a tailgate. There are even highly elaborate homemade & professionally made tailgate trailers with cooking equipment, TV’s & sound systems included.

Part of the art of a good tailgate party comes from proper planning and knowing your grill, BBQ smoker, and cooking equipment. Knowing how many people your cooking for is helpful in pre planning your shopping list(and a little extra never hurts.) Get to know your grill and cooking equipment. Use it at home. Get used to your hot spots and cooking zones. Don’t try out a deep fryer for the first time at the track! When you transport your grill, if you don’t have an enclosed trailer to put it in, put it right behind the cab of your truck with the hinged side of the lid to the backside of the cab. Tie it securely! If you loose your lid, your dead in the water.

Some important things to remember about tailgating is having the right stuff you need to make your life easier. Of course you don’t always need everything but if you can get yourself a big plastic bin and fill it with some of these items you’ll be ready to roll at a moments notice. Just always remember to replenish.

•    Grill tools & can opener
•    Meat Thermometer
•    Sharp Knife & Serving Spoons
•    Plastic utensils to eat with
•    Aluminum foil & baggies
•    Salt, Pepper, Your Favorite Seasonings & Rubs
•    Trash Bags
•    Paper Towels(Cloth towels & wash cloths)
•    Stuff to eat off of, Paper or Plastic Plates, Bowls, Whatever

A jug of water is nice to have to clean your hands with. (Soap is good too.) Foil pans are handy for all sorts of things:cooking, storing, serving & leftovers. Whatever your cooking apparatus, it never hurts to have extra fuel. . . propane, charcoal, wood chips. A fire extinguisher is a great thing to bring along & a squirt bottle for small flare ups. Cutting boards are good, but paper plates make nice clean cutting surfaces. Condiments, olive oil, non-stick cooking spray, onions & garlic are necessity. A table to cut up stuff on and set the food on when its done is always a nice option. A fold up chair or two is great to have too when your taking a break from cooking or after the game when your waiting for the parking lot to clear out a little. Extra beer is always plus. . . it’s a great bartering tool if you forgot something at home. ALWAYS make sure you have a good cooler & PLENTY of ice! Lastly. . . NEVER leave your grill or fryer unattended besides the obvious safety reasons your food can get ruined in a heartbeat! PS…use sober, common sense while cooking.

So, yes, tailgating is an art. It doesn’t matter who you’re routing for either. A great tailgate can bring everyone together. But tailgating is still about one upping your neighbor. (Some people even have cooking competitions right at the venue they are at. I was at a weekend long drag racing competition and a whole group of people came just to have a rib cooking competition). It’s never about putting anyone down. It’s the pride of knowing you’re better. From simple to elaborate, regional favorites like Philly Cheese Steak & Buffalo wings, or just showing off, like grilled tequila & chipotle rubbed butterflied leg of lamb. Deep frying turkey for the Thanksgiving Day game and bringing all of the fixings. . From your tailgate bed or your buddy’s RV. Breakfast to dessert with appetizers & dinner in between, beer to blender drinks. Tailgating is about fun times and making memories. So have fun, enjoy yourself & eat hearty!

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Friday, September 9, 2011 @ 09:09 AM

Well the football tailgating season has finally arrived. Be it NCAA, Pro ball, or even the local high school football team, the tailgaters are flying their team colors high. It has been a rocky start so far with Mother Nature unleashing some of her worst in many areas. Soggy games, hotter-n-heck games. We need a nice crisp, fall, sunny weekend all over America for every game. Just one weekend Mom Nature…that’s all we ask. Well…maybe more than one weekend.

For those of us hard core tailgaters, we don’t care if it’s raining or not, heck, there could even be snow! We’ll be out there. The BBQ smoker is lit, the charcoal is starting to glow in the grill, the deep fryer is bubbling and spitting, the beer is cold and our flags are blowing in the wind. We are praising our team, reliving high lights of our favorite games, eating, partying and making new memories with our bestest of friends.We prefer good weather to tailgate in, but we will still be there!!

Everyone has their own place in a tailgate. I prefer to be chief cook, but NOT bottle washer. It isn’t always about being the cook either. I like to make sure the tailgate bin is stocked with the appropriate gear and I like to plan tailgate menus. You can’t eat the same stuff week in week out. And the bin doesn’t always have everything that you need with every menu change.

I’ve been to NASCAR races where the tailgaters are all eating hot dogs and burgers. BLAH! That’s ok once in a while but you went all out and traveled far to get to this race. Why not bring out a steak or some pork chops. You brought all of your tailgate gear…make something better to eat. A football game is one day. A race is all weekend!! Take some pride in your tailgate!

I’ve been to NHRA races and other drag racing competitions. Now, these are hardcore tailgaters. They bring BBQ smokers and have rib competitions while the drag racing is going on. I’ve even seen the Philly Cheese Steak Queen bring a 60 qt. stock pot and a outdoor propane cooker and make cheese steaks for like 50 people. I’ve seen one group that brought every piece of cooking equipment that their tailgate group had. Grills, smokers, deep fryers, table top skillets. They were there for the whole weekend and had at least 25 people with them. They ate good. Ribs, wings, steaks, sausages. Why not right? (I think these people were football tailgaters too. HEY, you can do both!!!! No judging!)

I know of many football tailgaters that take pride in their party and their menu. Never just burgers and dogs and canned beer! I know of one group in Philly (big Pro Ball fans) that actually cook a meal that somehow represents the opposing team at every game. That way they eat the competition before the game even starts. Hahahha!!

Well let’s get into the full swing of the season. Bring on the football, rain or shine. Put on your teams colors and let,s get out there and tailgate!!

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Monday, July 11, 2011 @ 09:07 AM

I have been finding more and more people coming to the food vending or the catering business. Many people either lost their jobs or found such a lack of work that they needed to recreate themselves. Everyone has to eat, right? In this turbulent economy, having some comfort food to make the heart and soul feel better, is not such a bad thing. The recreated people that I have been finding are now cooking, grilling, and\or deep frying food for festivals, farmer’s markets, events and catered parties.

Some of the people that I have recently met were lawyers, contractors, carpenters. Their career industries have not been doing so well. They have chosen to take up deep frying and food vending as side income or as an out and out career change. The food vending industry has blown through the roof right now. The West Coast of America taking a great leap forward with the food truck industry. But food vending has spread it’s fingers far and wide throughout the U.S. and even into Canada. And not just food trucks either. Caterers, street vendors, food carts, mobile trailer vendors, event and festival vendors.

And, we are not just talking about the typical hot dog truck or coffee truck anymore. The more your fare varies compared to the cart next door, the better off you may be. You want something interesting and tasty. Not the same old, same old. People are not just using griddles and steam trays any more. There are mobile grills and BBQ smokers. Panini and sandwich press machines. Mobilized trailer pizza ovens. Portable outdoor propane deep fryers have become a huge added cooking appliance to some vendors. With so many different nationalities and palates in North America, the food fare  options are endless!

I spoke with someone the other day. They do bratwurst for festivals. They have decided to add a deep fryer to their outdoor cooking equipment to hopefully bring in more business. They will be adding a sort of thick potato chip with different spices.

I know of another company that all they do is deep fry. They work a farmer’s market in Oregon, once a week for the whole season. They deep fry empanadas, sort of a meat and vegetable pastry.

Potato twisters, a deep fried spiral cut potato on a stick, has become huge. Originating in Korea, where it has become the number one street food, it has hit the streets and fairs of America with full force. I saw a program on TV where a vendor at The California State Fair has taken the twisted potato and tweaked it. He put a hot dog on the stick first, then placed the spiral cut potato around it before deep frying it. Sounds odd right, but interesting. I would try it!

Fish tacos have taken the country by storm. Odd as they sound, having deep fried fish in a soft shell tortilla is all the rage. Even some of the bigger fast food restaurants have picked up on that.

There are endless ways to make money while selling food. Time and effort are involved, but ingenuity, honesty, integrity, and a little brains can get you places that you never thought you could go. There is a man the started a deep fried food tent at the Texas State Fair. He deep fries anything and everything. It brings people back for more. Just to see what they are deep frying today. This gentleman makes enough money through the fair to now sustain him for the rest of the year. Now, that’s deep frying for a living!!

Like I said before. Everyone has to eat. If you are looking for a way to make extra money, and you can cook fairly well, maybe it is time to jump on the comfort food vending band wagon. Get a deep fat fryer and start making french fries at the local festivals. Take your grill to the farmer’s market and roast corn on the cob. When the weather starts getting cooler, get yourself a turkey fryer, or a large stock pot and propane cooker and make some chili for the apple festival or fall leaf and craft fair. With a great idea and some time and effort, you could be on your way! The American dream starts here!

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Friday, June 24, 2011 @ 08:06 AM

I have recently had the time to return to charcoal grilling. I was technically thrown into it. We bought a house in another state. We went down for the closing and stayed in the house to settle a few things before returning home to finish packing etc. We told the original owner that we would be bringing down our own stove and did not need the one that was in the house. We thought that he was leaving it anyway, but got to the house and the stove was gone. He was going to take his makeshift grill- BBQ smoker. Thank goodness or we would have had to eat out every night or cook everything in the microwave.

Being back with charcoal again was a great experience. I always loved to cook with charcoal, but when you are a working family with 2 small boys that are involved in Boy Scouts and other community related groups it is very hard to just slow down and grill sometimes. I had finally broke down and got myself a propane grill. I could still experience my love of barbecue and grilled food but did not have to wait the extra time for proper heat. I missed the charred flavor  that came with the charcoal, but figured it was a sacrifice that had to be made for convenience. Also having 2 growing boys can be an expensive prospect. It was one or the other, not both. So I opted for just propane.

My boys are older now. I suppose I have some time to slow down and grill now. But, now I have the option of fast, slow, propane, charcoal, or both. It is nice to have an option. I have an outdoor propane deep fryer too, so I can cook some things really fast if I want to. When it comes to food, life should be full of choices anyway.

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Saturday, June 11, 2011 @ 09:06 AM

I just finished watching Bacon Paradise on the Travel Channel. I know that the world of bacon has exploded over the past few years, I had no idea that it was to that extreme. I have seen the blogs, the bacon salts, pictures of meats wrapped in woven bacon blankets, the bacon wallet, chocolate covered bacon, Bakon Vodka, and even bacon lip balm. That should have been an inkling. There are so many restaurants out there that are focusing strictly on the bacon.

Watching the program was a great inspiration to me. Given the fact that I love bacon, I now have more ideas for cooking with bacon than I had before. Yes, yes, I know. Bacon is probably one of the worst foods as far as being health conscious and cholesterol savvy. But, who doesn’t love bacon? Waking up in the morning to the smell of bacon and a pot of fresh coffee….mmmm.

Pork bellies are the American version of bacon. In Europe they use the back portion for bacon. Traditional Irish bacon looks more like thin sliced boneless pork chops. Bacon comes in other forms now as well. You can get lamb bacon now. For the more heath conscious mind set, turkey bacon and tofu bacon.

I have worked with rumaki before. For those of you that don’t know rumaki it is basically a chicken liver, a piece of water chestnut, soaked in Teriyaki sauce, rolled in brown sugar and wrapped in bacon and broiled or grilled. Not everyone is about the chicken liver. Myself included, but once you taste the combo of flavors and textures together…it just works. I have played with the recipe and made it with chicken breast and pineapple chunks. I have actually considered deep frying rumaki in my outdoor propane deep fryer.

There were a few of these restaurants on the program that actually bought in pork bellies, cured and smoked them on their premises. One place called “3” in Arlington, VA actually has a pig roast once a month, but they place pork shoulder and pork belly under the splayed pig, so that the juices from the pig drip right down over everything while it is all in the roaster box together.

One restaurant, called Slater’s 50\50, Burgers by Design, actually makes bacon burgers. Not a beef patty with bacon on top…actually ground bacon made into patties. This young man started this idea by tailgating with friends in San Diego. At the time they were making 100 % ground bacon burgers. Mr. Slater has now added 50 % beef to the mix, ergo, 50\50. The light bulb just went on for me. I am ready to go out and buy a pound of bacon, a pound of ground beef and get out my meat grinder.

Now that I am totally hungry and want bacon. I am going to a barbeque at a friend’s house this afternoon. He is all about the smoke. He has 2 BBQ smokers, a smaller grill and has just added a larger Char-Broil grill to the mix. I know that he is smoking a whole turkey, 2 pork shoulders and probably some beef too. There was no bacon to be involved…until now. I saw many places serving bacon on a stick or bacon lollipops while watching Bacon Paradise. I just so happen to have some thick cut applewood smoked bacon from the North Country Smokehouse in Claremont, NH. I am going to thread the bacon onto soaked wooden skewers, place them on the grill, and have them for appetizers. I have some cracklins that I have been saving to trysmoked as well. Think this will be the perfect opportunity to give it a whirl.

Well, now that I’ve made you hungry, go out and get yourself some bacon.

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Friday, June 3, 2011 @ 02:06 PM

I am constantly stressing the fact that your outdoor cooking appliances may have more than one use. Your grill, for instance, may be used for BBQ smoking or even be used just like an oven.

Traditional turkey fryers are multi-functional as well.

You can deep fry, stew, steam, and boil with your turkey fryer.

A neat idea for a cold weather tailgate, is to have hot cider or even mulled wine. Using your propane turkey fryer is ideal for a chilled tailgate crowd.

You can opt for just hot cider. Once it is warm, serve it in cups.

You can do a spicier version for a more grown up taste. This will add a heartier flavor in that crisp fall air.

6 gallons apple cider (not apple juice…cider)

6 whole cloves

6 cinnamon sticks

2 Tbsp. whole allspice

Place everything in the turkey fryer and set it to low. Bring the cider to a boil, stirring occasionally. Reduce the heat to very low, and let it simmer for about an hour or hour and a half. To serve, place a pat of butter in the bottom of each cup, and ladle the hot cider into the cups.

For Mulled Wine you want to basically follow the above directions, but using a red wine in place of the cider. You also do not want to boil the wine. Only to simmer! There are many variations to mulled wine. Some people actually add vanilla pods, oranges, nutmeg and brandy to the mix.

2 smaller batch versions to try ahead of time before you try it at the stadium is as follows:

4 c. sugar
1 tbsp. cinnamon
1 tsp. ground cloves
3 med. oranges, thinly sliced
1 med. lemon, thinly sliced
2 c. water
1 gallon dry red wine
In the turkey fryer stock pot heat all ingredients except wine to boiling. Boil 5 minutes stirring occasionally. Lower heat to medium, pour in wine and heat until piping hot. Serve hot.
2 bottles dry red wine
4 ounces port or brandy
12 whole cloves
4 cinnamon sticks
1 large orange, zested
Combine ingredients in the stock pot, set patio stove to low and bring to a simmer. Do not allow mixture to boil. Heat for 20 minutes and serve.
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Wednesday, June 1, 2011 @ 11:06 AM

Father’s Day is a time to honor Dad. A time to say thanks for all the days he went to work to keep a roof over your head and food in your belly. For the times that he helped you fix your car. For helping you learn how to ride a bike. For teaching you how to fish or hunt. There are dad’s from all walks of life, white collar, blue collar, etc. Every dad is different and most dads help their kids out with something at least once in their lives. To give them thanks is a great honor.

Not all dads are the tie type. Dads don’t all wear cologne. Some would fancy a new tool for the tool box, but chances are, they already have that tool or something similar anyway. Some like new DVD’s and CD’s.

Lots of dads like to cook outside. It has come down through history since the cave man cooked over an open fire. Many of your dads may have a grill, some may even have a BBQ smoker. Probably only about 1 out of 10 dads have an outdoor propane deep fryer to go along with there outdoor cooking appliances. That may really be more like 1 out of 20. Lots of folks still have a fear of the traditional turkey fryer and the exposed flame and boiling hot oil. But you have to remember that a traditional turkey fryer will also steam, stew, and boil. Your pop can make a huge pot of chili for himself and his friends for Superbowl Sunday in that same turkey fryer. If he likes seafood he can have a summer cookout and have everyone over for a New England style clam bake, or even a Low Country Boil. The units are portable as well. He can take a deep fryer tailgating and cook up a mess of Philly Cheese steak for the guys at the stadium.

Leaps and bounds have been made over the past 2 decades regarding outdoor propane fryers. You don’t have to go with the conventional turkey fryer anymore. There are “safer” fryers out there. Typically, they are just fryers, they don’t steam and boil. But, they are safer in that any possible oil spillage would not come in contact with open flames. The flames are contained in a tube. The tube runs through the hot oil and heats it hot enough to deep fry whatever you can think of. Some of the units are even large enough to deep fry turkey.

So, forget the tie or cologne. Your Pop doesn’t want a new tool. He wants an outdoor propane deep fryer for Father’s Day. He wants to invite his friends over and deep fry some wings for them while they wait for the brisket to finish smoking. He wants to impress his friends by deep frying turkey for Thanksgiving. It is certainly a different option as far as Father’s Day gifts go, but your dad wants more outdoor cooking equipment. Just a grill, can get boring. Add some spice to your father’s life and get him a deep fryer!

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