Rich's for the Home

Char-Grilled Oysters Recipe for your Weber Grill

Last week, I introduced you to the Weber Genesis E320 grill, rated #1 by Consumer Reports among the medium-sized gas grills they tested (June 2010).

Today, I'll share a delicious shellfish recipe for  you can prepare on any Weber grill. Here in the Puget Sound area, fresh oysters are plentiful, so this recipe by chef and author, Jamie Purviance, from Weber’s Way to Grill™ cookbook is for Char-grilled oysters.

You'll also find a terrific, step-by-step video tutorial for how to shuck and prepare the oysters on the Weber website.

Char-Grilled Oysters

Prep time: 30 minutes

Grilling time: 2-4 minutes

Ingredients

2 dozen large, fresh oysters
Lemon wedges
Tabasco® sauce
Cocktail sauce

Instructions

1. Grip each oyster, flat side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the “oyster liqueur,” in the bottom shell. Cut the oyster meat loose from the top shell and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell.

2. Prepare the grill for direct cooking over high heat (450° to 550°F).

3. Spoon some of your favorite dipping sauce on top of each oyster (recipes follow).

4. Brush the cooking grates clean. Grill the oysters, shell sides down, over direct high heat, with the lid closed as much as possible, until the oyster juices start to bubble and the edges curl, 2 to 4 minutes. Using tongs, carefully remove the oysters from the grill. Serve with lemon wedges, hot sauce, cocktail sauce, and your favorite dipping sauce.

Garlic-Thyme Butter

Makes: enough for 2 dozen oysters

1/4 cup (1/2 stick) unsalted butter, divided
1 tablespoon minced garlic
2 teaspoons sherry vinegar
1/4 cup white wine
2 teaspoons minced fresh thyme
1/4 teaspoon kosher salt

1. In a small skillet over medium heat, melt 1 tablespoon of the butter and sauté the garlic until it starts to brown, about 2 minutes. Add the vinegar and wine and simmer until the sauce reduces by half, about 2 minutes. Remove from the heat, whisk in the remaining butter, and stir in the thyme and salt.

Grapefruit-Basil Aioli

Makes: enough for 2 dozen oysters

1/4 cup mayonnaise
1 tablespoon chopped fresh basil
1-1/2 teaspoons finely grated grapefruit zest
2 teaspoons fresh grapefruit juice
1 teaspoon minced garlic
1/4 teaspoon kosher salt

1. In a small bowl combine the ingredients and mix thoroughly.

Asian Butter Sauce

Makes: enough for 2 dozen oysters

1 tablespoon sesame oil
2 teaspoons minced fresh ginger
2 tablespoons oyster sauce
1 teaspoon soy sauce
1/4 teaspoon ground mustard
1/4 cup (1/2 stick) unsalted butter, cut into small chunks

1. In a small skillet over medium heat, combine the oil and ginger and heat until the oil begins to foam. Remove from the heat; stir in the oyster sauce, soy sauce, and mustard. Whisk in the butter a few chunks at a time until completely incorporated.

Gorgonzola-Tomato Sauce

Makes: enough for 2 dozen oysters

1 tablespoon unsalted butter
1 tablespoon minced shallot
1 teaspoon minced garlic
1/2 cup vegetable juice
2 teaspoons prepared horseradish
1/2 teaspoon kosher salt
1/4 cup crumbled Gorgonzola cheese

1. In a small saucepan over medium heat, melt the butter and sauté the shallot and garlic for about 2 minutes. Add the vegetable juice, horseradish, and salt. Bring the sauce to a simmer and then remove it from the heat. After you’ve added the sauce to the oysters, sprinkle the cheese on top, and then grill.

Serves: 4 to 6

Consumer Reports Gives Weber Genesis Grill Top Marks

Consumer Reports rated the Weber Genesis E320 grill #1 among the medium-sized gas grills they tested (June 2010). They gave this model the highest marks for evenness of cooking, low-temperature grilling, convenience and features.

I thought you’d like to know more about the features of this top-rated grill:

1.  Three stainless steel burners with electronic Crossover™ ignition, which gives you the ability to grill using direct or indirect heat.

2.  Primary cooking area of 507 square inches (plenty of room for 16 to 30 burgers, according to Consumer Reports).

3.  Flush-mounted side burner with 12,000 BTU-per-hour output. Perfect for multi-tasking – you can heat up a pot of pork-and-beans on the side burner while you’re grilling your meat.

4.  Warming rack (130 sq. in), so you can expand your total grilling space (I love this feature, especially when I’m cranking out burgers for a large number of people).

5.  Total cooking area of 637 square inches. That’s generous for a medium-sized grill.42,000 BTU-per-hour input. BTU, or British Thermal Units, indicates how much gas a grill can burn and the heat that it could generate. [According to Consumer Reports, more BTU/hour doesn’t guarantee better searing or quicker warm-up. Smaller cooking areas generally need fewer BTU.]

6.  Porcelain-enameled, cast-iron cooking grates, excellent for holding heat and creating sear marks.

7.  Porcelain-enameled lid with matching painted doors.

8.  An enclosed cart with painted steel doors that hides your LP tank.

9.  Thermometer mounted on the center of the lid. 

Weber gas grills come with Flavorizer® bars (pictured at right), angled to exactly the right pitch to direct juices down and away from the burners and create flavorful smoke without flare-ups.

Grill Dimensions (with lid open):

Height: 64.5 inches
Width R-L: 60 inches
Depth: 30 inches

Stop by one of Rich’s five Puget Sound showrooms – in Silverdale, Tacoma, Southcenter, Bellevue, or Lynnwood – to see our full line of Weber grills.  Be sure to ask to see the Weber Summit 420 and 670, two other models that are “hot” items this season.

Save up to 1/3 on Vermont Castings Outdoor Grill Packages

This week, during Rich's huge 4th of July sale, you can save up to 1/3 off Vermont Castings outdoor grill packages. You'll also save up to half off the Northwest's largest selection of name-brand patio furniture, including Tropitone.

Our 4th of July sale ends Monday, July 5, 2010.

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

Free Assembly on Weber Grills

When you purchase a Weber grill from Rich's during this week's 4th of July sale (through July 5, 2010), we'll assemble it for you, free!

You'll also save up to half off the Pacific Northwest's largest selection of name-brand patio furniture.

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

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

You’ve heard of charcoal and gas grills – but how about pellet grills? Pellet grills from Traeger have garnered a cult following because they’re so easy to cook on and they use energy-efficient food-grade wood pellets.

How Traeger Grills Work

Traeger grills use small, food-grade pellets made from 100% hardwood sawdust (these are NOT the same kind of pellets used in a stove that heats your home). Pellets come in flavors such as hickory, cherry, and mesquite. 

You simply load the pellets into the pellet hopper, select the desired temperature and turn on the grill. The grill ignites with a standard 110 VAC household electric current. The igniter rod (a small heating element) activates and the auger (a corkscrew-like rod) feeds pellets into the firepot.

[When the igniter rod is active, during the first four minutes, the grill operates on 300 watts. After that, it drops down to 50 watts per hour, less than a standard light bulb.]

Traeger grills are unique in that once they’re heated up, you place your food in and let the grill do the work – you don’t have to babysit your grill. No flare-ups, no hot spots, and no unevenly cooked foods.

That’s because these grills are manufactured with sophisticated microprocessor circuitry that regulates the heat and smoke by stopping and starting the auger motor. The auger precisely controls the dispense rate for the pellets, keeping the temperature just right.

A fan evenly distributes the heat and the smoke. As the hot, smoky air circulates around the cooking chamber, it surrounds your food with heat, cooking it evenly on all sides, both top and bottom. In most cases, you don't even need to turn food unless you are cooking at a high temperature or want grill marks on both sides of the meat.

Grill, Smoke, or Bake

This heat distribution system makes for a versatile grill that allows you to do everything from smoking ribs or a brisket to grilling burgers and salmon. It also functions as a wood-fired convection oven – you can bake pizza, breads, biscuits and cookies – right on the grill.

Stop by one of Rich’s five Puget Sound showrooms – in Silverdale, Tacoma, Southcenter, Bellevue, or Lynnwood – to see our line of Traeger Grills. Be sure to ask about the most popular model, the Lil’ Tex BBQ070 (pictured at top).

Stay tuned for future posts, when I’ll be sharing delicious recipes for your Traeger grill.

Here’s a video from The Tonight Show with Jay Leno, who interviews Traeger spokesperson, Terry Bradshaw (who, in turn, interviews frounder, Joe Traeger).

How to Clean Your Outdoor Grill

After you cook a meal on your kitchen stovetop, you (hopefully) wipe up your mess. Your outdoor grill, like your stovetop, needs a little TLC after each use.

Here are some essential grill-care tips that will help your grill last longer… and your food taste better.

Store your grill in a dry place

I can’t tell you how many bedraggled grills I’ve seen that “live” outdoors year-round in the rainy, moldy Pacific Northwest. You’ll extend the life of your grill if you move it into a garage or shed or covered area when it’s not in use. At the very least, purchase a grill cover to protect it.

Great Grates

Grates can be buggers to clean, so lots of folks avoid cleaning them after every use.  But you should clean them after every grilling session.

1. Allow your grill to cool down till it’s warm to the touch (before the gunk hardens).
2. Remove the grates, and use a brass wire grill brush to loosen stubborn food particles.
3. Wash the grates in warm, soapy water.
4. To remove heavy-duty grime, spray on oven cleaner and let it sit until the grease is softened. Spray the inside of the grill with oven cleaner, too.
5. Once the grease has loosened, wipe the oven cleaner off with paper towels or a sponge, and then wash with a mild detergent and water (you may need to apply gentle pressure with a wet, soapy fine steel wool pad). Sponge out with clear water and wipe dry.
6. If you have a cast iron grate, get it nice and clean after every use, and then wipe on some vegetable oil with a paper towel to keep it from rusting.

Cleaning a Charcoal Grill

1. Once your grill is completely cool, remove the grates and clean them as instructed above.
2. Scoop out the ashes with a fireplace shovel or garden trowel and place them in a small galvanized trashcan with a lid. Brush out any remaining ash residue. If your grill has an ash catcher, empty that, too. It’s important to remove ashes because they absorb moisture, which could cause your grill to rust. A clean grill also ensures adequate airflow every time you grill.
3. With a non-abrasive cloth, wipe down the outside of the grill and lid with a warm soap and water solution, and rinse with clear water.

Cleaning a Gas Grill

Some gas grills have a “clean” setting. Like a self-cleaning oven, it will burn up gunk that’s slipped into the grill, but you still need to wipe up the ashes from the burn-off.

1. If your grill doesn’t have a self-cleaning function, turn it on high for 10-15 minutes with the lid closed to burn off excess food particles.
2. Then turn off the grill and let it cool till it’s warm to the touch. Clean the grates as explained above, and clean off the barrier above the burners (metal plates, lava rock, or ceramic briquettes).
3. For heavy-duty yearly cleaning, disconnect the gas and then lift out each grill part one at a time.
4. Inspect the gas connection and burners to ensure nothing blocks the gas flow. Clean and/or replace parts as needed.
5. Clean any ceramic briquettes or lava rocks (if your grill uses them) to get rid of acrid smoke smells.
6. Wipe down every component with warm soapy water. Rinse with clear water and dry completely.
7. After re-assembling your grill, let it heat up completely before using it to cook on so that any remaining soap residue burns off.

Rich's for the Home carries a full line of charcoal, gas, electric, and pellet grills and grill-cleaning accessories. Visit one of our five Seattle-area showrooms in Lynnwood, Bellevue, Southcenter, Tacoma, or Silverdale.

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.

Memorial Day Sale at Rich's - Save up to Half Off Grills, Fireplaces, Patio Furniture, Hot Tubs

We'd like to invite you to visit Rich's this week because we're hosting our largest sale of the year.

Now through Memorial Day (Monday, May 31, 2010), you can save up to half off the Northwest's largest selection of name brand outdoor grills; patio furniture; fireplaces, stoves, and inserts (including Lopi) and hot tubs from Clearwater Spas. Our sale-priced spas include new, demos, repos, and factory seconds.

We have five beautiful showrooms in Bellevue, Southcenter, Lynnwood, Tacoma, and Silverdale.

View our other Memorial Day specials on YouTube:

1. Clearwater Spas sale
2. Fireplaces, stoves, and inserts
3. BBQ grills

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

Rich's Outdoor Living Sale Goes Through May 10

During our Outdoor Living Sale, which goes through May 10, you can save up to 25% on our huge selection of name-brand grills and accessories.

Rich's for the Home has five Seattle-area showrooms in Tacoma, Southcenter, Bellevue, Lynnwood, and Silverdale.

Rich’s to Sponsor Best Burger Contest for Kids at Northwest BBQ Championship

Chris Gregoire, governor of Washington, has proclaimed May 22-23, 2010 as 1st Annual Northwest Barbeque Championship Days.

We’re celebrating by sponsoring the Kids Q Best Burger Competition at the Northwest BBQ Championship.  If you have an aspiring young pitmaster or chef at home, be sure to enter your child in the competition – first prize is a Mini Green Egg!

Here are details about the Kids Q BBQ Contest:

1. The “Best Burger” contest is for 8-15 year olds.
2. All levels of cooking experience are encouraged to compete.
3. Each team is required to have at least one adult present at all times. Adults will tend the heat source, handle knives and check meat for doneness only.
4. Adults may not help cook, season, or garnish the burger.
5. Meat will be supplied by the sponsor.
6. Each team is responsible for heat source, utensils, recipe ingredients, buns, garnish, and seasonings for the entry.
7. This will be an open heat source contest. Each contestant must present at least 6 portions for judging.
8. This will be an open garnish/platter category. Presentation platters, if used, will be limited to 18”X24”.
9. There is a $25 entry fee; proceeds benefit the Muscular Dystrophy Association.

To register, click the link for the registration form.

 For more information, call Rich’s Bellevue showroom, 425-373-3299

In addition to the Kids Q competition, 25 adult championship BBQ teams will compete in four categories to become the Grand and Reserve Champions of the Northwest BBQ Championship:

1. Chicken
2. Pork Ribs
3. Pulled Pork
4. Beef Brisket

The Grand Champion qualifies for the American Royal Invitational BBQ contest in Kansas City and Jack Daniel's World Championship Invitational Drawing.

In addition to the competitions, there’ll be food sales, raffles, and a silent auction.

The Northwest BBQ Championship is a fantastic event for your entire family. It will be May 22-23 at Eastside Harley-Davidson, located in Bellevue at 14408 NE 20th St, just a stone’s throw from Rich’s Bellevue Showroom.

Grilling Steaks in the Front Yard? Why Not!

I’ve been celebrating National Gardening Month (April) a bit early by having my front yard professionally remodeled. During the design phase of my remodel, the landscaper took one look at my yard and pronounced, “This yard is a blank slate.” (In other words, “It looks terrible!”)

My family and I planted all the trees, shrubs, and ground cover (pictured). As we dug holes, watered, and fertilized, my teenage sons eyed the graveled area where I am considering adding a beautiful Ipé wood bench from Rich’s.

“We should put a grill in this spot,” they announced. “And a fire pit! We can barbeque steaks out here, and then roast marshmallows for dessert and sit by the fire.”

Hmmm… hadn’t thought of that.

Now—particularly in light of the fact that Rich’s has a huge Outdoor Living sale in progress (through May 10, 2010)—I’m re-considering how to use my new outdoor space.

This “P” (for “Premium”) Series Broilmaster grill might be just the ticket. Available in natural gas and propane, the grill comes standard with:

• Push-button electronic igniter
• Dual-control knobs
• Porcelain-coated cast iron cooking grids*
• Stainless steel built-in heat indicator
• Adjustable stainless steel lid stop
• Aluminum grill body castings*
• Stainless steel bowtie burner*
• Retractable stainless steel warming rack
• Standard Charmaster briquets. Optional stainless steel flavor screen

This grill’s stainless steel cart and mountings carry a lifetime warranty – important, since I’ll be hauling it back and forth to my garage.

And hey, the front shelf even has cup holders! You can’t go wrong with cup holders.

Rich’s makes a point of serving as a one-stop grilling shop. In addition to a full line of grills and grill accessories from Broilmaster, Weber, Big Green Egg, Dimplex, Lynx, TwinEagles, Vermont Casting, DCS, and Traeger, Rich’s carries a huge array of rubs, sauces, and charcoal flavors.

Check out these two articles for details on some of the goodies you’ll discover when you visit one of Rich’s five showrooms in Lynnwood, Bellevue, Tacoma, Southcenter, or Silverdale: 

Grilling Accessories at Rich’s for the Home

• Disposable grill wipes
• Collapsible mesh food tent
• Meat thermometers galore
• Cloth grill mitts
• Grilling cookbooks: The Barbecue Bible; Ribs, Ribs, Ribs; BBQ USA… to name a few
• Grilling aprons (both manly and feminine)
• Silicone BBW mitt

Big Green EGGcessories

• Baking stone
• Vertical roaster
• Grill gripper
• Smoke pellet variety sampler
• Gourmet seasoning

*Broilmaster Lifetime warranty

Visit Rich's Outdoor Living Sale for Great Deals on Grills and Patio Furniture

Stop by one of Rich's 5 Puget Sound showrooms and take advantage of fantastic prices at our Outdoor Living Sale -- now through May 10, 2010.

A New Cookbook to get EGGcited about

Ceramic charcoal cookers – known in Japan as Kamado cookers, have been around for centuries. The folks at Big Green EGG®  contemporized the art of kamado-style cooking, incorporating space age ceramics that make the EGGs both durable and fuel efficient. As a result, the hot-selling EGGs have have gained a cultlike following in the U.S. and in 20 other countries.

Now EGGheads™ have something new to dig into: The Big Green Egg Cookbook. With 170 recipes developed exclusively for the EGG, you can sear, grill, smoke, roast, or bake everything from appetizers to desserts. Here’s a sampling of the types of recipes you’ll find in the cookbook:

• Pulled pork
• Eggplant fries with romesco sauce
• Beer-can chicken
• Corn bread
• Lobster
• Fennel slaw
• Oysters
• Molten chocolate cake

You’ll find recipes from celeb chefs and pitmasters, and over 100 color photos that depict the mouthwatering dishes.

The Big Green Egg Cookbook is available exclusively at Rich’s for the Home (and other Big Green EGG retailers) until June, so stop by Rich’s and pick up your copy, hot off the press.