Rich's for the Home

An Important Conversation about Flavored Grilling Pellets and Lump Charcoal

We realize that “pellets” and “charcoal” are not the sexiest topics. But seriously, every true grilling aficionado needs to know how to debate the merits of mesquite versus hickory-flavored pellets. 

So here’s a little cheat sheet to help you out. We’ve even structured it as a dialogue so you can practice in front of the mirror before your next grilling party!

The scene opens on Larry’s patio, where he and his friend, Sam, are grilling steaks.

Larry: I just bought this Traeger pellet grill from Rich’s. I’m loving the change from my old charcoal grill.

Sam: Pellets? Really?

Larry: Yeah. Pellet grills use small, food-grade pellets made from 100 percent hardwood sawdust. These aren’t the same kind of pellets used in pellet stoves that heat your home – Traeger pellets are both a clean-burning heat source and a delicious flavoring for pellet grills.

Sam: Do the pellets come in different flavors?

Larry: You bet they do! I buy them in 20-pound bags at Rich’s. They stock them in Hickory, Mesquite, Alder and Apple flavors.  They also sell Maple, Cherry, Oak and Pecan pellets.

Sam: That’s a great variety of flavors. But I own a charcoal grill. Did you notice whether Rich’s sells lump charcoal, too?

Larry: They do. In fact, Rich’s stocks the widest variety of grill fuels and accessories in the Northwest. Last time I was there, I noticed four brands of premium-grade charcoal:

1. ONO charcoal, the original Luau charcoal (sold in 20-lb bags)
2. Big Green Egg 100% natural lump (sold in 20-lb bags)
3. Groveland Orange Tree lump charcoal (sold in 20-lb bags)
4. Wicked Good Weekend Warrior Blend all-natural lump charcoal – (sold in 22-lb bags)

Sam: Impressive! Do they sell BBQ smoking chips, as well as charcoal?

Larry: Yep. They stock three brands all-natural wood pellets for charcoal or gas grills and they also carry BBQ smoking chips that enhance the flavor of different types of meat and fish.

1. Western wood smoking chunks (Pecan, Hickory, Cherry, Apple)
2. Jack Daniel’s wood smoking chips
3. Weber Firespice hickory wood chips and chunks (hickory or mesquite)

Sam: Wow! I never knew Rich’s carried all that stuff. Where are they located?

Larry: Rich’s has five stores in Lynnwood, Bellevue, Tacoma, Tukwila, and Silverdale.

Sam: I’m gonna head over there tomorrow and stock up.

Larry: Good idea. But beware. Rich’s stocks an incredible lineup of grills and grilling accessories, in addition to pellet and charcoal. My guess is that you’re going to go home with more than a bag of charcoal!

Related Articles:

• Lump charcoal vs briquettes: which is better?
• Pellet grills: sophisticated, energy-efficient, and easy-to-use
• The best grilling accessories for the outdoor cook
• How to clean your outdoor grill

6 Delectable Ways to Grill Corn on the Cob

Corn on the cob is a staple of every backyard party, family reunion, company picnic, and camping trip. There’s nothing better than munching sweet corn dripping with butter when it’s hot off the grill.

We scoured the websites of several of our grill manufacturers – Traeger, Big Green Egg, Vermont Castings, Weber, Sawtooth, and BeefEater – and found delicious corn on the cob recipes to share with you. Enjoy!

1. White Corn with Chile Butter (for your Vermont Castings grill)
 
Serves 6

Ingredients

• 6 ears white corn, unhusked
• 2 tablespoons (28 g) butter
• 1/2 teaspoon (1.5 g) crushed garlic
• 1/4 teaspoon (0.7 g) chili powder
• Pinch salt

 Directions

1. Preheat grill to high.
2. Place the corn in a plastic bag and fill the bag with water to soak the husks for about 15 minutes.
3. Place the butter in a small dish and melt in the microwave oven. Add the garlic, chili powder, and salt and heat for several seconds. Set aside.
4. Remove the corn from the bag of water and place the corn on the grill. Turn every few minutes to evenly blacken all sides of the husks. Grill for 18 to 22 minutes. (The kernels will steam in the husks.)
5. Remove the corn from the grill. Allow the corn to cool for a few minutes, then peel off the husks and remove the silk. Place the corn on a serving platter. Brush with the chili butter. Vermont Castings Modern Grilling © 2007 Quarry Books

2. Brined Corn on the Cob with Cheese Sauce (for your Big Green Egg)

Brine

• 1 gal water
• 1 C salt
• 1 C sugar

Remove silks and husks from corn
Soak the corn in the brine for 8 hours

Rub

• chili powder
• canola oil
• black pepper

Coat the corn with canola oil
Season with the spices

Cheese Sauce

• 1/3 C mayo
• 1/3 C sour cream
• 1/2 C Coria cheese
• 2 cloves garlic
• 1/3 C cilantro
• 2 T chili powder
• 1/2 t cayenne pepper
• 1 lime, juiced
• 1/2 t fresh ground pepper

Grill the corn until cooked through
Coat with the cheese sauce

3. Corn on the Cob with Basil-Parmesan Butter (for your Weber grill)
 
Butter

• 1/4cup (1/2 stick) unsalted butter, softened
• 1/4cup freshly grated Parmigiano-Reggiano® cheese
• 2 tablespoons finely chopped fresh basil leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon granulated garlic
• 4 ears fresh corn, husked

Directions

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a small bowl mash the butter ingredients with the back of a fork and then stir to distribute the seasonings throughout the butter. Brush about 1 tablespoon of the seasoned butter all over each ear of corn.
3. Brush the cooking grates clean. Grill the corn over direct medium heat, with the lid closed as much as possible, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Remove from the grill and serve warm with the remaining butter spread on the corn.

4. Smoked Corn on the Cob (for Your Traeger Pellet Grill)
 
Serves: 6-8
Recommended Pellets: Hickory, Mesquite, Oak

Ingredients

• 6 to 8 Ears of Corn
• Olive Oil
• Trailer Veggie Shake
• Trailer Blackened Saskatchewan Shake

 Directions

1. Lightly coat corn with mixture of olive oil, Traeger Veggie Shake, and Traeger Blackened Saskatchewan. Wrap all of the corn together in foil with 1/2 cup of water.
2. Start your Traeger on smoke with lid open for 5 minutes to get started, and then turn to high.
3. Place corn on grill for 20 to 25 minutes. Remove from grill, unwrap and enjoy!

5. Grilled Corn (for your Sawtooth Pellet Grill)
 
Ingredients

• Fresh corn on the cob with the leaves still on the ears.

Directions

1. Soak the corn for at least a half hour in cool water
2. Carefully peel back the leaves of the corn and remove the silk
3. Once the silk is removed rub the corn with a small amount of olive oil
4. Put the leaves back around the corn
5. Place on the grill.
6. The water in the leaves will steam the corn to perfection. It's okay if the leaves burn a little.
7. Remove from the grill, peel back the leaves and enjoy with your favorite condiment

6. Grilled Unhusked Corn on the Cob (for any outdoor grill)

Ingredients

• 8 medium ears sweet corn in husks
• 1/3 cup butter
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese

Directions

1. Soak corn in cold water for 20 minutes.
2. Meanwhile, in a small saucepan, combine the butter, garlic and salt. Cook and stir over medium heat until butter is melted; set aside 4 tablespoons.
3. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush with remaining butter mixture. Re-wrap corn in husks and secure with kitchen string.
4. Grill corn at 400 degrees for 30-40 minutes, turning occasionally. Drizzle corn with reserved butter mixture; sprinkle with cheese.

Shopping for an Outdoor Grill or Grilling Accessories?

Rich’s five Puget Sound-area showrooms have a huge selection of grills to choose from, in many shapes, sizes, and price ranges.

Here are links to articles from our blog that will help you do your pre-shopping research:

Rich’s Grills

• BeefEater Grill + Pizza Oven = Spectacular!
• All About the Big Green Egg
• Pellet Grills: Sophisticated, Energy-Efficient, and Easy to Use
• How to Clean Your Outdoor Grill

Grilling Accessories

• The Best Grilling Accessories for Outdoor Cooks
• Big Green EGGcessories

Recipes for the Grill

• Butt Rub, Dr. Pepper BBQ Sauce, and Other Delights to Tempt Teenagers
• Recipes: Warm Potato Salad with Beer, Grilled Honey Salmon, and Grilled Strawberry Kebobs
• Char-Grilled Oysters Recipe for your Weber Grill
• Delicious Grilling Recipes from Traeger

  ‘Like’ Rich’s on Facebook

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Subscribe to Rich's Blog

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Visit  Rich's Website

For more details about our products and for directions to our showrooms, visit richshome.com.

Delicious Holiday Grilling Recipes

While holiday meals traditionally mean “turkey and stuffing” or “ham," many of us dare to think outside the box. Last Thanksgiving, in addition to the usual big bird, my brother smoked a delicious roast in his outdoor grill.

If you’d like to try something different, here are some delicious recipes you can prepare on your Broilmaster grill or Big Green Egg.

Click the following link to download and print all the holiday grilling recipes displayed in this post.

The following three recipes are from our friends at Broilmaster

Click here to download the free Broilmaster Recipe Book
 

The following recipe is from our friends at Big Green Egg

Try this as a side dish with roasted turkey:

Veggie Noodle Stir-Fry
http://www.biggreenegg.com/recipes/veggie-noodle-stir-fry/

Serves 4 as a main course, or 8 as a side dish

Use a vegetable peeler to slice the carrots, zucchini, and squash into wide, thin ribbons, then cut the ribbons lengthwise into thin julienned slices with a knife. You will have a medley of brightly colored vegetables all intertwined like long, thin, beautiful noodles. This is a dish that cooks in a matter of minutes and would go well as a side dish with roasted chicken or pork.

Ingredients:

Sauce
½ cup freshly squeezed lemon juice (3 lemons)
½ cup freshly squeezed orange juice (1 orange)
½ cup rice wine vinegar
½ cup soy sauce
4 teaspoons red curry paste
½ cup peanut oil
1 cup sliced shallots
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
2 cups julienned red bell pepper
2 cups snow peas
4 cups julienned napa cabbage
2 cups julienned carrots
2 cups julienned zucchini
2 cups julienned yellow crookneck squash
4 cups bean sprouts
18 to 20 scallions, green parts only, cut in half lengthwise
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh cilantro leaves
½ cup firmly packed fresh mint leaves
1 cup thinly sliced red radishes
1 cup chopped peanuts

Equipment:

Porcelain coated grid, Dutch Oven
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 400ºF.
Set the Dutch Oven on the grid and preheat for 10 minutes.
To make the sauce, use a whisk to stir the lemon juice, orange juice, vinegar, soy sauce, and red curry paste together in a small bowl.

1. Pour the peanut oil into the preheated Dutch Oven.
2. Add the shallots, ginger, garlic, bell pepper, and snow peas.
3. Close the lid of the EGG and sauté for 30 seconds.
4. Add the cabbage, carrots, zucchini, squash, bean sprouts, and scallions and cook for 1 minute.
5. Add the sauce and cook for 30 seconds. Remove the Dutch Oven from the heat, then add the basil, cilantro, and mint and stir.
6. Place the mixture in individual bowls and garnish with the radishes and peanuts. Serve immediately.

—From Big Green Egg Cookbook/Andrews McMeel Publishing

Click here for additional recipes for Big Green Egg

 

More Delicious Grilling Recipes from Rich’s blog

Main Dishes:

• Brine & BBQ Your Holiday Turkey
• Honey-Apple Pork Chops
• Beer-Butt Chicken Recipe for the Big Green Egg
• Warm Potato Salad With Beer, Grilled Honey Salmon, and Grilled Strawberry Kebobs
• Char-Grilled Oysters Recipe for your Weber Grill

Desserts:

• Molten Chocolate Cake Recipe for the Big Green Egg, PLUS Win the EGG Cookbook!
• Berry Delicious BBQ Cheesecake

  ‘Like’ Rich’s on Facebook

We provide daily tips and Internet-only specials on our Facebook page. Hope you’ll “like” us, and encourage your Facebook friends to join us, too.

Subscribe to Rich's Blog

Subscribe to our blog via your feed reader or receive our latest posts in your e-mail Inbox. Simply click “Subscribe to this blog’s feed” or fill out the form located in the right-hand sidebar of our blog.

Visit  Rich's

For more details about our products and for directions to our five Puget Sound showrooms, visit Rich's website, richshome.com

Stop by any of Rich's 5 Puget Sound showrooms in Lynnwood, Bellevue, Tacoma, Southcenter, and Silverdale and ask to see our full line of outdoor grills and grilling accessories.

The Best Grilling Accessories for the Outdoor Cook (Slideshow)

By Laura Christianson
Guest columnist

In my previous article, my teenage son and I told you about Dr. Pepper BBQ Sauce™, Pappy’s Sauce for Sissies, and Bad Byron’s Butt Rub BBQ Seasoning® -- just a few of the wonders we discovered during our tour of Rich’s grilling department. We also shared a couple of terrific grilled salmon recipes.

Today, Ben and I continue our snooping around – er – exploration of Rich’s grilling department. We headed over to the Big Green Egg area, and after oohing and aahing over the vast selection of Big Green Egg cookers in five sizes, from the Mini to the XL, we checked out the grilling accessories.

    

We weren’t disappointed. Here are just a few of the many EGGcessories (designed specifically for the Big Green Egg, which is a smoker, a grill, and an oven all rolled into one):

• Paella grill and pan
• Beer can chicken rack
• Wok topper
• Baking stones
• Cutting boards
• Egg-shaped salt and pepper shakers

We also found many great accessories from Charcoal Companion, including:

• Basting bottle
• BBQ fork thermometer
• Kabob basket
• Corn basket
• Pizza peel
• Mini burger set

Learn More About the Big Green Egg 

All About the Big Green Egg

Big Green EGGcessories (we carry a full line of EGGcessories & lump charcoal at Rich's) 

Big Green Egg Cart

Lump Charcoal vs. Briquettes: Which is Better?

Your Barbeque Questions Answered

Big Green Egg Recipes

A Cookbook to Get EGGcited about

Molten Chocolate Cake Recipe for the Big Green Egg

Beer Butt Chicken Recipe for the Big Green Egg

Recipes for the Big Green Egg

Visit Rich's

Stop by one of our five Puget Sound showrooms to see our huge line of Big Green Eggs and EGGcessories.  Rich's is located in Lynnwood, Bellevue, Tacoma, Southcenter, and Silverdale.

Subscribe to Rich’s blog

Subscribe to our blog via your feed reader or receive our latest posts in your e-mail Inbox. Simply click “Subscribe to this blog’s feed” or fill out the form located in the right-hand sidebar of our blog.

  ‘Like’ Rich’s on Facebook

We provide daily tips and Internet-only specials on our Facebook page. Hope you’ll “like” us, and encourage your Facebook friends to join us, too.

A Must-Have Grilling Accessory: Big Green Egg Cart

Which outdoor cooking appliance can you use year-round in the Pacific Northwest, even during our typical drizzly weather?

A Big Green Egg, of course. That’s because the EGG is a smoker, a grill and an oven all rolled into one.

• You can grill steaks and chops perfectly, cooking at temperatures up to 750°F for steakhouse searing.
• You can smoke fallin’-off-the-bone ribs or a juicy brisket at a low temperature of 200° to 250°F.
• Whether you’re searing or slow cooking, you can prepare the entire meal on the grill by adding any of your favorite vegetables to the cooking grid.
• You can even bake cornbread, biscuits, bread, pie, or cobbler in your EGG!

It’s no wonder Big Green Eggs have a rabid loyal following -- called EGGheads -- throughout the country. You’ll find plenty of EGGheads in the Puget Sound area, as well, as evidenced by Rich’s 67 percent increase in the sale of Big Green Eggs and EGGcessories.

The EGG Cart

To kick off our celebration of National Barbecue Month, we’d like to introduce you to an EGGciting new product we’re carrying this season: The EGG cart.

Frankly, I’m delighted about this cart, because the ceramic EGGs, while durable, are a tad unwieldy to haul around. The Mini EGG weighs 30 pounds, while the XL EGG weighs in at a whopping 205 pounds (and has a 24-inch diameter cooking grid).

The powder-coated cart (pictured above) brings the EGG up to a comfortable cooking level and includes a stainless steel surface for food preparation (you can choose a right- or left-handed orientation).

The table’s heavy-duty wheels lock for easy maneuvering and stability, and the handle doubles as a towel rack and grate holder.

There’s ample storage space for charcoal, propane tanks, racks, and tools, plus there’s vertical cabinet space for storing accessories such as pizza stones or a ceramic plate setter.
There’s also a large drawer with soft-close slides for holding grilling accessories.

The Cart's Dimensions

• Length: 54”
• Width: 30.66”
• Height: 34.38”
• Weight: 185 lbs.

Also available are easy-lift straps for grill installation and a cover to keep your table, EGG, and EGGcessories protected.

Learn More About the Big Green Egg 

All About the Big Green Egg

Big Green EGGcessories (we carry a full line of EGGcessories & lump charcoal at Rich's) 

Lump Charcoal vs. Briquettes: Which is Better?

Your Barbeque Questions Answered

Big Green Egg Recipes

A Cookbook to Get EGGcited about

Molten Chocolate Cake Recipe for the Big Green Egg

Beer Butt Chicken Recipe for the Big Green Egg

Recipes for the Big Green Egg

Visit Rich's

Stop by one of our five Puget Sound showrooms to see our huge line of Big Green Eggs and EGGcessories.  Rich's is located in Lynnwood, Bellevue, Tacoma, Southcenter, and Silverdale.

Subscribe to Rich’s blog

Subscribe to our blog via your feed reader or receive our latest posts in your e-mail Inbox. Simply click “Subscribe to this blog’s feed” or fill out the form located in the right-hand sidebar of our blog.

  ‘Like’ Rich’s on Facebook

We provide daily tips and Internet-only specials on our Facebook page. Hope you’ll “like” us, and encourage your Facebook friends to join us, too.

Rich’s Has a Rich 32-Year History

“In 1979, Larry Chapman was an executive with Sears Roebuck in Los Angeles when he decided to move his family to the Seattle area and enter the real estate business which, at the time, was booming.”

The cover story in the March 2011 issue of Hearth & Home* magazine features Rich’s, and includes the story about how Rich’s came to be. We thought you’d enjoy reading excerpts from Bill Sendelback’s fantastic feature, “Finding a Way”:

“Just when the family was settled in Seattle, the real estate boom was over and Chapman was looking for another job.

‘Larry, have I got a business for you!’ said Chapman’s sister, Ann. That business was selling wood stoves, then a skyrocketing market but something about which the Larry and Marianne Chapman (pictured, right) knew next to nothing.

Two months later they were dealers for Orley Wood Stoves, a now-defunct Oregon manufacturer of a unique cylindrical, ornate wood stove.

‘We didn’t sell much that first year,’ remembers Larry, ‘but we learned a lot, and boy, did we have fun.’

It all started with that first 2,000 sq. ft. showroom in Lynnwood, Washington, that has now grown into five stores surrounding the Seattle-Tacoma market and totals 72,000 sq. ft. of showrooms.

What began with just one brand of wood stoves has now grown into

• Barbecue grills and accessories
• Patio furniture
• Outdoor rooms
• Spas and hot tubs
• A complete selection of hearth products

Larry Chapman and his wife, Marianne, still run the show at Rich’s. Their son, Jon Chapman, is in charge of corporate operations and daughter Jennifer Parrick plans the yearly redesign of product displays in all the stores.

Above: Jon Chapman, operations manager; Jim Van Normal, general
manager, and Dennis DeMartini, sales manager.

The article concludes:

“The folks at Rich’s are reluctant to toot their own horn about their success. But Perry Ranes, director of sales for Travis Industries (manufacturer of Lopi, Avalon, and Fireplace Xtrordinair hearth products), sees many other things that will continue to make Rich’s successful and profitable.

‘Rich’s focuses on the little things – clean windows, restrooms and parking lots. Their stores have a high-end feeling. They reach out to capture customers and are not afraid to do research and try something new. When their competitors are standing around, Rich’s finds ways to move ahead.’”

Fast Facts About Rich’s

Showrooms:

• Lynnwood (flagship store and company headquarters): 22,000 sq. ft.
• Bellevue: 15,000 sq. ft
• Tacoma: 15,000 sq. ft.
• Tukwila/Southcenter: 15,000 sq. ft
• Silverdale: 5,000 sq. ft

Number of employees: 65

Product Lines

Hearth:

• Avalon
• Fireplace Xtrordinair
• HearthStone
• Lopi
• Monessen
• Morso

Barbecue:

• Big Green Egg
• Broilmaster
• Twin Eagles
• Vermont Castings
• Weber

Patio:

• Agio
• Cast Classics
• Ebel
• Hanamint
• Homecrest
• Jensen Leisure
• Lloyd/Flanders
• North Cape
• OW Lee
• Patio Renaissance
• Treasure Garden
• Tropitone
• Woodard

Spas/Hot Tubs

• Clearwater Spas

 

*Hearth & Home is the leading trade journal serving the hearth, barbecue and patio furnishings industries.

More About Rich's in Hearth & Home Magazine

• How sales revenues at Rich's grew by 25% during a down economy

Visit Rich's

Visit any of Rich's five Puget Sound showrooms in Lynnwood, Bellevue, Southcenter, Tacoma, or Silverdale.

Subscribe to Rich’s blog

Subscribe to our blog via your feed reader or receive our latest posts in your e-mail Inbox. Simply click “Subscribe to this blog’s feed” or fill out the form located in the right-hand sidebar of our blog.

  ‘Like’ Rich’s on Facebook

We also provide daily tips and Internet-only specials on our Facebook page. Hope you’ll “like” us, and encourage your Facebook friends to join us, too.

The Best Blog Posts About Fireplaces, Hot Tubs, Grills and Outdoor Furniture

We’re so grateful that you’ve chosen to spend time reading Rich’s blog; our goal is to provide you with the best information about stoves and fireplaces, hot tubs and spas, outdoor grills and patio furniture.

Here’s a look back at some of our most popular articles during 2010, organized by category:

Stoves, Fireplaces, and Inserts

The Advantages of Zone Heating Over Central Heating

How to Choose the Correct Wood Stove Size for Your Home

Morso European-Style Wood Stoves: Where “Green” is a Way of Life

Heritage Pellet Stove: The Prettiest Pellet Stove in Town

A Greener Way to Heat Your Home

Illuminations: The Most Romantic Fireplace Ever

Hot Tubs/Spas

Hot Tub and Spa Safety Tips

How to Shop for a Hot Tub or Spa Cover

How to Turn Your Hot Tub into a Salt Water Spa

Clearwater Spas: Committed to Energy-Efficiency


Outdoor Grills

How to Clean Your Outdoor Grill

Pellet Grills: Sophisticated, Energy-Efficient, and Easy to Use

Lump Charcoal vs. Briquettes: Which is Better for Grilling?

Consumer Reports Gives Weber Genesis Grill Top Marks

Recipes for the Grill 

Delicious Grilling Recipes from Traeger

Beer Butt Chicken Recipe for the Big Green Egg

Molten Chocolate Cake Recipe for the Big Green Egg

Outdoor Furniture

How to Choose Outdoor Furniture that’s Best for the Northwest

Ipé: Truly Sustainable Furniture

Stay Toasty Year-Round with an Outdoor Heater

Contemporary Wicker Furniture from Ebel

The Latest Wrought Iron Furniture from O.W. Lee

Join Us in 2011

You won’t want to miss a single blog post in 2011. Subscribe to our blog via your feed reader or receive our latest posts in your e-mail Inbox. Simply click “Subscribe to this blog’s feed” or fill out the form located in the righthand sidebar of our blog.

We also provide daily tips and Internet-only specials on our Facebook page. Hope you’ll “like” us, and encourage your Facebook friends to join us, too.

Best wishes for a happy and prosperous 2011, from all of us at Rich's!

Rich’s for the Home has five giant showrooms in Bellevue, Tacoma, Silverdale, Lynnwood, and Southcenter. Our displays are designed to give you ideas, inspiration, and to open your eyes to possibilities for your home. Come see us!

Beer-Butt Chicken Recipe for the Big Green Egg

We received three invitations to join various extended family members for Thanksgiving dinner. Three! How to choose?

I asked what the main dish would be, of course. When my brother told me, “I’m smoking a turkey and barbecuing a roast (or was it smoking a roast and barbequing a turkey?), I announced, “We’ll be there.”

Big Green Egg aficionados from coast to coast are firing up their ceramic cookers for some serious holiday entertaining, and my family is no exception. I thought I’d share a recipe for Rick Browne’s famous “Beer-Butt Chicken” from the Big Green Egg Cookbook, courtesy of our friends at Big Green Egg.

I know. The name "beer-butt" sounds kind of gross. But it’s really delicious! Really. Trust me on this. I’m betting you can easily adapt this recipe for your Thanksgiving turkey, too (although you’ll need more beer and a bigger “butt”).

A Bit of Background

People magazine dubbed Rick Browne “The Godfather of Beer-Butt Chicken,” but he humbly admits that he borrowed the technique from a barbecue contest competitor. However, Rick was the first in the country to publish the recipe and to prepare it on national television. When you try this fascinating, fun, and delicious way to cook a chicken, you’ll want to serve it again and again.

Equipment:

Porcelain coated grid
1 (12-ounce) beer can or “Sittin’ Chicken” Ceramic Roaster
 9 by 13-inch Drip Pan
Spray bottle
Big Green Egg cooker (if you don’t have one yet, we stock an amazing supply at all five Rich’s showrooms in Lynnwood, Bellevue, Southcenter, Tacoma, and Silverdale).

Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 375ºF.

Ingredients:

Rub

1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried summer savory
1⁄4 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon sweet paprika
1 teaspoon dry mustard
1 tablespoon sea salt or kosher salt

1 (4 to 5-pound) chicken
1 (12-ounce) can beer
1 cup apple cider
2 tablespoons olive oil
2 tablespoons balsamic vinegar

To make the rub:

Combine the brown sugar, garlic powder, onion powder, summer savory, cayenne pepper, chili powder, paprika, mustard, and salt in a small bowl. Stir until incorporated.

Apply the rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes.

Pour half of the beer into the spray bottle. Add the apple cider, olive oil, and vinegar and set aside. If using the Ceramic Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end. If using the beer can, slide the chicken down over the can.

Place the chicken, still on the Roaster, on the grid and close the lid of the EGG.

Cook, using the spray bottle to baste the chicken once or twice, for 20 minutes, or until the chicken is just beginning to brown all over.

Carefully lift the chicken (still on the Roaster) into the Drip Pan and close the lid of the EGG. 

Cook, spraying the chicken with the basting spray several times, for 45 minutes to 1 hour, until the internal temperature of the thigh reaches 170ºF and the chicken is a mahogany brown color.

Using barbecue mitts, remove the chicken and present it on the Roaster to your guests. After they have reacted appropriately, remove the chicken from the Roaster.

Be careful: The can and the liquid inside are very hot.

Spray the chicken once more with the basting spray, cover with foil, and let rest for 10 minutes. Carve and serve. Serves 4

About the Big Green Egg Cookbook (Andrews McMeel Publishing):

The 320-page, hardcover Big Green Egg Cookbook contains extensive color photography and more than 160 delicious recipes that range from modern twists on tried-and-true barbecue favorites to gourmet meals with sophisticated flavors. Of course, you can buy the Big Green Egg Cookbook at Rich's.

More Great Info about the Big Green Egg

A Cookbook to Get EGGcited about

Molten Chocolate Cake Recipe for the Big Green Egg

Recipes for the Big Green Egg

All About the Big Green Egg

Big Green EGGcessories (we carry a full line of EGGcessories & lump charcoal at Rich's)

Lump Charcoal vs. Briquettes: Which is Better?

Your Barbeque Questions Answered

Subscribe to Rich’s blog

Subscribe to our blog via your feed reader or receive our latest posts in your e-mail Inbox. Simply click “Subscribe to this blog’s feed” or fill out the form located in the right-hand sidebar of our blog.

  ‘Like’ Rich’s on Facebook

We also provide daily tips and Internet-only specials on our Facebook page. Hope you’ll “like” us, and encourage your Facebook friends to join us, too.

Essential Ingredients for the Perfect Tailgate Party

Football season has arrived, and that means TAILGATE PARTIES!At Rich’s, we take tailgating seriously – you can find everything you need for your tailgate party at one of our five Puget Sound stores. Here are some suggestions for items you’ll want to add to your shopping list.

Food & Beverages

Obviously, eats and drinks are the most essential ingredients for your party. You’ll want to bring some pre-made food, such as potato salad, buns, desserts, and beverages. But part of the fun of a tailgate party is sending the aromas of grilled burgers, chicken, hot dogs, and salmon wafting across the parking lot (makes non-tailgaters jealous!).

Tailgating is your opportunity to showcase your grilling skills – and your über-cool grill.  Here are some grills designed especially for tailgating:  

Weber Go-Anywhere® Charcoal Grill or Gas Grill

The heavy-duty legs double as lid locks. The grill comes with sturdy, plated steel cooking grates and has a cooking area of  160 square inches.

Traeger Junior Pellet Grill

The Junior features 292 square inches of cooking surface, along with our Auto-start and E-Z drain grease

 Mini EGG® from Big Green Egg

This baby will attract a crowd because of its unique egg shape. With 64 square inches of cooking space, the Mini can cook:

• 2 chicken breasts
• 3 pork chops
• 1 steak

The Football Grill

This little charcoal grill is not only a fun conversation piece, it does a great job grilling, too. It has a porcelain coating inside and out and 170 square inches of grilling space.

Charcoal & Smoke Pellets

If you bring a charcoal grill, you’ll want to purchase a big bag of natural lump charcoal, which burns hotter and cleaner than briquettes and has a distinct, natural flavor. Rich’s also carries a wide variety of flavored grilling pellets, including Jack Daniel’s Whiskey, Apple, and Orange.

You’ll want gourmet sauces, rubs, and seasonings for your meat, too. We’ve got a huge selection of specialty grilling spices to choose from.

Grilling Apron & Mitts

No fru-fru aprons for you! Rich’s carries a good selection “manly” grilling aprons for around $21. We also stock silicone grill mitts.

Table & Chairs

Now is the optimum time to purchase patio furniture, because much of it is on sale at Clearance prices. Consider buying a lightweight aluminum patio set from Tropitone – you can load it into the back of your SUV or pickup for tailgating, and use it next summer on your patio.

Of course, you’ll need plates and cups for your table. Instead of bringing disposables, class it up with our acrylic “cut glass-style” wine glasses, pitchers, and plates (pictured below).

Cleanup

Why use an entire roll of paper towels to clean your grill when you can bring along our disposable grill wipes? Don’t forget to bring along some trash bags, and to cart away all your stuff when you leave.

What to wear

It goes without saying that you’ll be wearing either Seahawks, Huskies, or Cougar team gear. And bring along team flags, pennants, and big foam fingers.

When to arrive

Early. Most tailgaters arrive two-to-three hours before gametime. Find out when the stadium allows vehicles to enter the parking lot and get there in plenty of time to grab a good spot.

Here’s an article that lists the best places to tailgate before Seattle Seahawks games: http://hubpages.com/hub/Tailgating-Quest-Field-Seattle-Seahawks

Lump Charcoal vs. Briquettes: Which is Better?

In anticipation of the sizzling steaks, ribs, and chicken I’m going to grill this summer,  I’m stocking up on charcoal.

But which charcoal should I buy? Lump or briquettes? Grade A or Grade B? Flavored or unflavored?

Troy Olsen (a sales representative for Associated Energy Systems), educated me in the finer points of charcoal. And let me tell you, Troy knows his charcoal.

How Charcoal is Created

Charcoal is recycled timber. When timber is harvested, some parts of the trees cannot be milled into lumber. Those remnants are bundled and loaded into air-controlled ovens that charcoalize the wood.

Grade A Lump Charcoal

This is the charcoal that’s on top of the pile once the wood has been charcoalized. It’s typically larger in size than other forms of charcoal, which makes it easier to start. When you grill with Grade A lump charcoal, you’ll see very few sparks flying out of the grill.

Grade B Lump Charcoal

This is the charcoal that’s in the middle of the charcoalized pile. It’s typically smaller in size, and because tree bark, sand, and dirt from the ground can get in it, you’ll see more sparks flying out of your grill.

Charcoal Briquettes

This is charcoal dust – small pieces of charcoal at the bottom of the pile – that get ground up and mixed with sand and a binding agent to become charcoal briquettes. Sometimes, briquettes have a paraffin-type wax mixed in, making them self-lighting.

Which type of charcoal to use?

Most grills use lump charcoal because it’s far more economical than briquettes, which use one-third of their lifespan just to get the fire started. With lump charcoal, you can begin cooking as soon as your grill is at the right temperature, usually within 5-7 minutes.

Lump charcoal and briquettes are comparable in price (by the pound), and unlike briquettes, lump charcoal has a distinct, natural flavor.

Big Green Egg, for example, produces lump charcoal that’s a blend of four species of wood: hickory, maple, oak, and mesquite. Because BGE charcoal is a blend of woods, your smoked foods will have a mesquite and hickory flavor, says Troy.

Wicked Good Charcoal is produced from a hardwood (similar to ironwood), which gives it a long burn time, but less flavor for your food. This type of lump charcoal is ideal for desserts, hearth breads and pizza – foods where you don’t want a mesquite flavor.

And if you use Wicked Good Charcoal to grill salmon, for instance, you can add alder chips to obtain a delicious alder flavor.

Starting your charcoal

There are several methods for starting lump charcoal. At Rich’s, you can buy a chimney for starting charcoal. “You put the charcoal in the chimney, put newspaper underneath it in the changer, and light new newspaper – it takes five minutes,” says Troy.

Troy notes that some grills – including the Big Green Egg – don’t need chimneys.  Rich’s sells EGGcessories such as firestarters (made from sawdust and paraffin), an electric starter, and an EGGcelerator (pictured, left) that attaches to the draft door of some EGGS and fans the lump charcoal.

Once the heat is established, the remaining charcoal is used to maintain the heat – low and slow for barbecuing… hot and fast for grilling.

Be sure to stop by one of Rich's five Puget Sound showrooms -- Bellevue, Lynnwood, Southcenter, Tacoma, or Silverdale -- for all your charcoal and grilling needs.

Big Green Eggfest June 5 in Kent, WA

If you’d like to meet 400-to-600 Eggheads (Big Green Egg enthusiasts), cook your favorite recipes on the EGG for everyone to sample, and swap EGG recipes, you won’t want to miss the 4th Annual Pacific Northwest Evergreen Eggfest.

The event will be Saturday, June 5, 2010, from 9 a.m.-4 p.m. at “Egg Central” – Associated Energy Systems in Kent, the authorized wholesale distributor of Big Green Eggs in the Pacific Northwest.

The local Eggfest is one of 16 major egg festivals around the world. 

Thirty-six demo Eggs will set up, with area cooks showing off their culinary Egg-cellence in everything from wood-fired BBQ to baked goods.

If you plan to attend Eggfest, pre-register online.  Cost is $25/individual or $20/person for groups of two or more. Children 12 and under are free. Pets are not allowed at this event.  A portion of the proceeds from the event are being donated to Good Harvest.

Demo Eggs

Demo Eggs will be available to take home after the Eggfest.  A demo Egg is an Egg that you pre-buy prior to the Eggfest. The Egg will be cooked on the day of the Eggfest by a registered cook and you will pick it up at the end of the day (4:30 - 5:30 p.m.). This is a great way to get your first Egg or to add to your Egg family, as these Eggs are sold at a fantastic discount. 

The Demo Egg Package includes: Large Egg, Egg Mate, Plate Setter, Ash Tool, Large Egg Nest, Grill Gripper and a bag of charcoal (you get to take the charcoal home that the cook doesn't use).

Location

Associated Energy Systems – across from Ikea, around the corner from Rich’s Southcenter store
8621 S 180th
Kent, WA 98032

For more information about the Pacific Northwest Evergreen Eggfest, visit http://www.pnweggfest.com

And don't forget to visit any of Rich's five Seattle-area showrooms to browse our extensive line of Big Green Eggs and Egg-cessories!

Big Green Egg Recipe Contest Winner: Rhonda Porter’s Jambalaya Stuffed Peppers

Picking the winner for our Big Green Egg recipe contest was tough, because all the recipes sounded so delicious. We particularly loved Rhonda Porter’s submission because her recipe for Jambalaya Stuffed Peppers uses the Big Green Egg multiple ways: smoking, grilling, and baking.

Rhonda, a mortgage originator from West Seattle, wins a copy of the new Big Green Egg Cookbook. Turns out Rhonda’s blog has an entire category devoted to Big Green Egg recipes!

Here is Rhonda’s stream-of-consciousness recipe (written as she was making the dish for the first time). We’ve included a bonus: links to other Big Green Egg recipes submitted to the contest.

Be sure to follow Rich’s for the Home on Facebook, where we’ll regularly offer contests and promotions just for our Facebook fans. And, of course, you can purchase your own Big Green Egg Cookbook at any of Rich's five Puget Sound Locations: Lynnwood, Bellevue, Southcenter, Tacoma, and Silverdale.

Rhonda Porter's Jambalaya Stuffed Peppers on the Big Green Egg

Ingredients

2 red bell peppers
2 yellow bell peppers
1 cut white rice
3 andouille “hot link” sausages
4 chicken thighs
tasso ham((a spicy, peppery version of smoked pork)
evoo (extra-virgin olive oil)
Emerill's Essence seasoning
1 onion, diced
1 green bell pepper
1-2 stalks celery, sliced
Garlic to taste, minced
2 cans Muir Glen Diced Tomatoes
1 small can tomato paste
1 bay leaf
Oregano, to taste
Thyme, to taste
Cayenne pepper, to taste
Salt, to taste
Black pepper, to taste

Cooking Instructions

I've always wanted to try this... stuff a bell pepper full of leftover Jambalaya... why not smoke it on the Big Green Egg and go all the way!

This is an experiment...I'm writing the post as I'm making dinner. Not everyone in my house is a fan of stuffed peppers so I'm making jambalaya for them and stuffing peppers with the extra.

Metropolitan Market has had red and yellow bell peppers on sale so I have 2 of each that I'm getting ready to blanch for 5 minutes.

I'm steaming one cup of white rice which I'm going to blend in some of my meat/veggie base just so that we can all eat together (the remainder of the jambalaya will have the rice cook in it while my stuffed peppers are smoking away on the Big Green Egg)... at least this is the plan!

I'm going to sauté 3 andouille sausages with some diced tasso ham with evoo in a deep pan while I cook 4 chicken thighs outside on the Big Green Egg. Nothing fancy, they've just had some Emerill's Essence seasoning sprinkled on them. The Big Green Egg will ideally be at 350 degrees.

The sausage and ham are cooked just long enough to lightly brown and release some juices to sauté the vegetables in.

Remove the meats and add one diced onion, one diced bell pepper (green would have been pretty, I had red) and one (or two) stalks celery, sliced.

After the vegetables are soft, add minced garlic and two cans of Muir Glen Diced Tomatoes. Add one bay leaf, some oregano, thyme, cayenne pepper, salt and pepper to taste. Add cooked rice (to your liking).

I decided to add about a tablespoon of tomato paste to about 1-1.5 cups of the jambalaya mixture (the remaining I'm adding uncooked rice to for my non-pepper peeps and finishing like regular jambalaya).

Ideally I would assemble the peppers and place them in a disposable aluminum pan but I seem to be out! Instead, I doubled up 2 sheets of foil and lined my rib rack to create a "boat" for the stuffed peppers.

The stuffed peppers baked at 350-400 degrees for about a half hour and came out delicious. I think next time I'll add some soaked wood chips to go for a smokier flavor and use leftover jambalaya just to save time.

Check out these additional BGE recipe contest entries on Rich's Facebook Discussion Group:

1. Mike’s Awesome Smoked Salmon from Mike Stallings
2. Tequila Lime Shrimp and Scallops from Nathan Lissant
3. Orange and Soy Marinated Salmon from Lori Lowe
4. Honey Pear Habanero Hot Wings from Nathan Lissant
5. Teriyaki Pork Loin from  Nathan Lissant

Molten Chocolate Cake Recipe for the Big Green Egg, PLUS Win the EGG Cookbook!

Mother’s Day is Sunday, May 9, and you can bet the mom in your life will enjoy this recipe for Molten Chocolate Cake, straight from the new Big Green Egg Cookbook.

Here are three excellent reasons you should be thinking “Molten Chocolate Cake” this week:

1. It gives you a good excuse to use your Big Green Egg®.
2. You can gift Mom with the cake AND her own copy of the Big Green Egg Cookbook (for sale at our five Rich’s locations)
3. You can enter to win a Big Green Egg Cookbook by submitting your favorite, original EGG recipe to our Facebook contest (we’ll announce the winner on Mother’s Day). Contest details immediately follow the recipe.

Molten Chocolate Cake

By Andy Husbands

Andy Husbands’s exquisite molten chocolate cake with its rich, saucy center is one of the most spectacular desserts you’ll ever taste and certainly not something you would expect to cook in a grill. Fortunately, it is also one of the easiest to prepare. Serve it hot before the liquid center congeals.

Equipment:

• Plate Setter
• 10 (8-ounce) glass or metal baking cups

Set the EGG for indirect cooking with the Plate Setter, legs down.
Preheat the EGG to 450ºF.

Serves 10

Ingredients:

Granulated sugar for dusting (about 1 cup)
1 cup unsalted butter
3⁄4 cup plus 2 tablespoons bittersweet chocolate chips
4 large eggs
4 large egg yolks
1 teaspoon vanilla extract
2 cups confectioners’ sugar
2⁄3 cup all-purpose flour
2 cups heavy cream, whipped

Spray the baking cups with cooking spray and dust the entire inside with the granulated sugar. Set aside. Place the butter and chocolate in a saucepan on the stovetop over low heat, stirring frequently, until the chocolate is melted. Set aside and let cool for 10 minutes.

Place the eggs and egg yolks in the bowl of an electric mixer. Using the whisk attachment, beat on medium speed for 3 to 4 minutes, until light and ribbony.

Add the vanilla and confectioners’ sugar and beat for 1 minute more. Slowly add the melted chocolate and beat for 1 minute, then add the flour and beat for 1 more minute, or until just incorporated.

Fill each baking cup three-quarters full. Refrigerate for a minimum of 30 minutes and up to 24 hours.

Place the cups on the Plate Setter and close the lid of the EGG. Cook for 6 to 8 minutes, until slightly firm to the touch. The cakes should be firm but not cooked all the way through.

Immediately turn out onto individual plates and serve with whipped cream.

—From Big Green Egg Cookbook, Andrews McMeel Publishing. Reprinted with permission.

Enter our Big Green Egg Recipe Contest on Facebook

Here's how to enter:

1. "Like" Rich's Facebook page: http://www.facebook.com/Richsforthehome
2. Type your favorite, original EGG recipe on our Facebook discussion board: http://www.facebook.com/topic.php?uid=66670019700&topic=17401

The winner will receive the hot-off-the-press Big Green Egg Cookbook! We'll announce the winner on our Facebook page on Mother's Day, Sunday May 9.

Plus, we'll print the winning recipe right here on our blog, http://www.richshomeblog.com.

Tell all your EGGhead friends to enter now -- this contest lasts only one week!

Related articles on our blog:

• The new Big Green Egg Cookbook
• Big Green EGGcessories
• All About the Big Green Egg