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Back to (Old) School

Back to (Old) School

Parents! It’s that time again! September is just around the corner, and you know what that means: Back to school (AKA spending all sorts of money on new crayons and markers that your kids insist they “need”–trust me. Been there, done that). But instead of stressing about back-to-school errands, just remember there are still a few days left before school starts, and you still have time for one last hurrah! Now’s your chance to throw one last pool party for you and your kids, and we’re here to help with the planning.

No matter how old we get, we’re all still kids on the inside, so here are some tasty recipes that bring delicious twists to some of the classics.

To skip to the good stuff, click here ↓

Cup o’ Dirt
Pizza Grilled Cheese
S’mores Bar

Cup o’ Dirt

Think back to your childhood. It’s a sunny, summer day; there are grass stains on your clothes that are so fresh you can still smell them, and in the far right corner of your yard, you see it. That big, beautiful, brown mud pit. It’s calling your name, and like any other kid, you neglect any hygienic common sense, so you dive right in and start building the most perfect, sloppy, and delicious mud pie. 

Since eating said mud pie wasn’t very tasty (and frankly, looked down upon), we’ve discovered a happy and just as lovely alternative: Dirt Pudding Cups (Cups o’ Dirt). Chocolate pudding, Oreo crumbles, and gummy worms combine wonderfully to make the grossest and yet most deliciously muddy dessert you can find. Here’s how to do it!

Ingredientsworms-in-dirt-pudding-cups-recipe-

1, 15 oz. package of Oreos (or similar cookie)
1, 3.9 oz. package chocolate instant pudding
2 cups cold milk
8 oz. whipped topping (cool whip/reddi whip)
24 gummy worms

Directions

1. Make the dirt: put all of the sandwich cookies into a gallon-size ziploc bag and then use a rolling pin to crush them until they are at what you consider “good quality soil”.

2. Make the pudding: Pour the dry pudding mix into a large bowl and add cold milk. Whisk it all together until it’s smooth, and then let it sit for about 5 minutes until it thickens.

3. Mix it all together: Add the whipped cream and most of the cookie crumbles to the pudding, and gently stir until you have a good, muddy-looking texture. (If you really want it to look gross, mix the gummy worms into the pudding mixture as well). If not, go ahead and stick them right on top and surround them with the Oreo cookie crumbles.

Now you’re ready to go!

Pizza Grilled Cheese

Here is an obvious, and well-known fact: People love pizza.
Obvious, well-known fact number two: People love grilled cheese.
So….why not put them together?!

This is one of my favorite recipes, and it’s not just because it’s pizza on a grilled cheese. (Okay, you got me. That’s most of it). The other reason is because pizza is so versatile, that regardless of what you put on your pizza grilled cheese, it will be absolutely delicious. For now, here’s the recipe for a basic pepperoni pizza grilled cheese:

Ingredients:pizza grilled cheese

1/4-1/2 cup Mozzarella Cheese (shredded or sliced is easiest and melts the best, but if you want to be fancy, feel free to go with the really fresh kind)
5-6 Pepperoni rounds
1/4 cup of Marinara Sauce
2 slices of Bread (Sourdough, French bread, whole grain…whatever makes you happy, it’s all delicious)

(Quantity depends on how many you are serving. For now, this recipe calls for one sandwich)

Directions:

First! You must prep your grilled cheese: Spread the marinara sauce evenly along one slice of the bread. (If you put too much on, it gets really messy, really fast.) Now, layer on that cheese–I suggest just enough so that you can’t see the marinara sauce under the cheese. Up next, you’re going to put on the pepperoni (5-6 small rounds works well on one sandwich)–At this point, you may be done loading your sandwich, however if there are other delicious toppings the kids would like, I might suggest a “Pizza Grilled Cheese Bar” where each person can pick the best toppings to go on their sandwich.

Once you’re all prepped, put your sandwich together and butter the outer side of each slice of bread. This will give you a nice, crispy coating when you’re all done. If you want to add some more flavor, sprinkle some Italian seasonings over the butter or even better, Parmesan cheese.

The best way to cook this delicious pizza sandwich? The grill. I mean…it’s called Grilled Cheese for a reason! So, set your grill for 350º F. Once it’s all heated and warm, align your sandwich with the grates of your BBQ so it really gets that “grilled” look to it. Cook on each side for about 2 and a half minutes or until the bread is a nice, golden brown color. Just make sure to keep an eye on it! After 2 and a half minutes, flip your sandwich and repeat. If the cheese isn’t melted all the way, turn the grill down to low and let it sit until your sandwich is what you consider to be the perfect consistency.

This sandwich will have everyone asking for a “PIZZA” that grilled cheese!

S’mores Bar

There aren’t many people in the world that would turn down a classic S’more. These melty chocolate, boiling hot marshmallow, and crunchy graham cracker sandwiches tend to win, hands down, in the “best campfire dessert” category. Kids these days love switching things up daily, so why not create an exciting twist with a classic S’more? Here are some ideas of what to get:s'mores bar with reese's butterfinger hersheys nutella and other great ingredients!

1. Various chocolate bars (Reese’s, Butterfinger Cups, Kit Kats)

2. Different sandwich options (graham crackers of course, chocolate chip cookies, Nilla wafers)

3. Spreads to pump up the flavor (Nutella, Cookie Butter, Peanut Butter, Caramel)

Don’t have a campfire? Keep your barbecue on! S’mores cooked on the grill will make sure your marshmallows and chocolate sandwiches are perfectly melted, and wonderfully gooey. All you have to do is prep your S’more, wrap it in heavy-duty foil, and put it over medium heat for 4 to 5 minutes or until the marshmallow is melted. Perfectly classic S’mores, customized to your liking, and absolutely delicious.

Side note:

Want some pool party themed decorating tips? In our last post, “Use your Noodle” I included a link that has over 50 different ways to use pool noodles, including ways to decorate your home. Here is that same extensive list. Enjoy!

 

START YOUR SUMMER WITH A SIZZLE AND A BANG

START YOUR SUMMER WITH A SIZZLE AND A BANG

The 4th of July is just around the corner and our Summer Sizzle Sale is already in full swing! From swimming pools to grills, here at Aqua Quip you can find anything and everything you need to throw the perfect Independence Day party—and it’s on sale!

To skip to our delicious recipes, click here ↓

Poolside Dip
Fruit Kabobs
Bacon-Wrapped, Cheese-Stuffed Hot Dog

WHAT DO WE DO? WE SWIM.

Picture this: the clouds part to reveal clear, blue skies. The sun is beaming down and you look out towards your backyard where your kids are splashing around in the pool. Laughter echoes through the yard, and you remember what it was like to be a kid at the pool with your best friends. Here’s the thing, you stop imagining and you realize you don’t have a pool, but you want to be able to enjoy those moments again. So, if you’re in need of a pool but don’t want the hassle of construction, we have the perfect thing for you!

On sale for as low as $99 a month,* we are selling Above Ground Pools from Doughboy. This “original portable pool” is perfect for your 4th of July celebration and every day after. They’re made to last, and even come with a lifetime warranty! People of all ages love this pool, and since it’s above ground, it won’t let you down; however, you can put it in the ground, too, if that floats your toy boat. How cool is that? To set up this bad boy, all you need is some flat ground to cut (or not). The Doughboy pools extend up to 7 feet deep, and until dinner is ready, everyone will just keep swimming.

YOU SHOULD DOLPHINATELY CHECK OUT THESE SALES

If you already have a pool, we have plenty of items on sale for you, too! Along with chemical treatments, heaters, and filtration systems, we also have fun items for everyone in the family, like a 2-in-1 Basketball hoop and Volleyball net at $142.99* to a Super Soft Pool Lounge for just $79.99.* After a trip to any of our 9 Aqua Quip locations, the whole family can be all set for this summer (and summers to come). And don’t forget to pick up a few family-favorite Water Noodles for 20% off!*

SSSSSSSSSSS….

Do you hear that? That’s the sound of the Big Green Egg Grill smoking a freshly caught salmon (Recipe here). These top-selling grills can cook, smoke, and bake anything you want. As a hybrid smoker, EGG heads can use their ceramic-lined grill to create some of the most delicious smoked fish or meat ever tasted. The Big Green Egg will maintain the temperature so well, you won’t have to worry about a thing while your food is smoking. Then, for dessert, you can use the indirect cooking method to bake this molten chocolate cake. So, while you and your family are playing in the pool, your brand new grill will be cooking up hot dogs, hamburgers, and maybe even a cake, because it can!

 *all sales end July 12

 

WHAT’S COOKIN’, GOOD LOOKIN’?

Stumped on what to cook this year for your 4th of July party? Don’t worry, we’ve got it covered. Below, we have provided some of the most popular—and most delicious—Independence Day treats for you and your family.

Let’s start with the appetizers…

This poolside dip is addicting. And guess where you’ll be snacking on it! That’s right. Poolside. It’s easy to make, and even easier to eat, so grab a bowl and get mixing! Here are the ingredients:

Poolside Dip

blog1

• 1 green pepper

• 1 red pepper

• 1 jalapeno

• 1 can black beans

• 1 can corn

• 8 oz cream cheese

• 1 Hidden Valley Ranch Packet

• 1 tsp garlic salt

Instructions:

Chop up the red pepper, green pepper, and the jalapeño. Put them in a mixing bowl and add corn (fresh, canned, bagged, whichever you like best) and black beans (drained and rinsed).

In another bowl, combine cream cheese, garlic salt, and the Hidden Valley Ranch Packet. Throw in the veggies, mix it up some more and refrigerate for an hour. You can serve it with tortilla chips, or for a little more flavor, serve it with Triscuits. Voila!

Up next is an even easier to make fruit kabob. All you need are some kabob sticks and your favorite fruit. Slice it, stack it, and throw them on the grill for an even more exciting treat. Or, if you wanted to be even more patriotic, stick to strawberries and blueberries for the basics and add some marshmallows and brownie bites for a delicious twist.

blog2 blog3

Time for the big reveal! For your winning 4th of July party, you can use your grill or oven to cook up these delicious hot dogs. It’s quick, easy, and what better way to celebrate America than with meat wrapped in meat and stuffed with cheese? Here’s how it’s done:

BACON.

  blog4

Bacon-Wrapped, Cheese-Stuffed Hot Dogs

• 8 Hot dogs! (Whichever kind you prefer)

• ½ cup shredded cheese (Colby Monterrey Jack is the best for this, but feel free to use your favorite cheese)

• 16 slices of pre-cooked bacon (so it’s easy to wrap)

• 8 toasty hot dog buns

Instructions:

Preheat your oven to 450° or if you want to use your new Big Green Egg, 400°. Slice each hot dog right down the middle but only halfway so you don’t split it all the way in half. Then fill the pocket with your favorite shredded cheese.

After that, grab the bacon and wrap ‘em up. If you need to, use toothpicks to keep the bacon in place. (Microwaving the bacon a bit could make wrapping the hot dogs easier.)

Throw them in the oven (or Big Green Egg) for 10 minutes until your cheese is melted and the bacon and hot dog are hot. Enjoy! And don’t forget to swing by any of our 9 Aqua Quip locations to check out our Summer Sizzle Sale Event before time runs out!

 

GMG’s Pellet Baked Blackberry Crisp

GMG’s Pellet Baked Blackberry Crisp

In honor of National BBQ Month we wanted to

take an opportunity to share with some wise words of wisdom from our friends at Green Mountain Grills.

Did you know, that “you can cook anything in your pellet grill that you can cook in your oven”?

Here is GMG’s take on a Seattle Summer Classic!

Pellet Baked Blackberry Crisp

cobbler

Topping: Combine 1 cup of flour, 1 cup of sugar, and 1 teaspoon of baking powder in a small bowl. Beat an egg in a separate bowl. Make a depression in the center of the dry mix and pour the egg into it. Fold gently until the topping mixture is crumbly.

Filling: Mix ¾ cup of sugar and 3 tablespoons of corn starch in a small bowl. Put 6 cups of fresh or frozen blackberries (or boysenberries) in a large bowl and sprinkle with the sugar/corn starch mix. Toss gently

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to evenly coat the berries.

Grease a square 8″ or 9″ pan with butter. Put the berries in it and sprinkle the topping over evenly. Melt a stick of butter and drizzle it evenly over the topping.

Bake this at 375° for 45 minutes. I predict that unless you utterly disdain dessert, you will have a second helping of this, especially if you serve it with vanilla ice cream . . .

Recipe courtesy of Green Mountain Grills.

Chiles Rellenos with Tomato Salsa and Guacamole

Chiles Rellenos with Tomato Salsa and Guacamole

Chiles Rellenos with Tomato Salsa and Guacamole

Recipe courtesy of Weber’s Way to Grill™ by Jamie

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Purviance

Chiles-Rellanos
Serves: 6 // Prep time: 30 minutes | Grilling time: 22 to 31 minutes

INGREDIENTS

  • 6 large poblano chile peppers
  • 1 cup grated Monterey Jack cheese
  • 1 cup grated cheddar cheese
  • ½ cup crumbled fresh goat cheese

SALSA

  • 3 medium tomatoes, halved and cored
  • 1 small white onion, cut crosswise into ½-inch slices
  • Extra-virgin olive oil
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced serrano or jalapeño chile pepper
  • 1 teaspoon kosher salt

GUACAMOLE

  • 3 large Hass avocados
  • ¼ cup finely chopped red onion
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt

INSTRUCTIONS

  1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  2. Brush the cooking grates clean. Lightly brush the tomatoes and onion slices with oil. Grill over direct medium heat, with the lid closed as much as possible, until lightly charred all over, 6 to 8 minutes, turning once. Remove from the grill, finely chop, and transfer to a medium bowl. Stir in the remaining salsa ingredients.
  3. In a medium bowl using a fork, coarsely mash the avocados. Stir in the onion and lime juice and season with the salt. Cover with plastic wrap, placing the wrap directly on the surface of the guacamole to prevent it from browning, and refrigerate until about 1 hour before serving.
  4. Grill the chiles over direct medium heat, with the lid open, until the skins are blackened and blistered all over, 10 to 15 minutes, turning occasionally. (The goal is to char the skins quickly so that you can peel them without the chiles collapsing. You will need chiles with enough structure, even when roasted, to hold the filling.) Place the chiles in a large bowl, cover with plastic wrap, and let them steam for about 10 minutes. Gently peel and discard the skin from the chiles. Leaving the stems intact, carefully cut a slit down one side of each chile and remove and discard the seeds and veins.
  5. In a medium bowl combine the cheeses and mix together with a fork. Carefully stuff the mixture into the chile cavities. Brush the chiles with olive oil.
  6. Grill the stuffed chiles, seam side up, over indirect medium heat, with the lid closed, until the cheese melts, 6 to 8 minutes. Gently remove them
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    from the grill with a spatula. Serve warm with the salsa and guacamole.

Original Recipe is available on Weber Grills website

At Home Pizza Party!

At Home Pizza Party!

It’s Pizza day in Redmond.

Pizza-3

Last week our Redmond store fired up one of our new Pizzeria Pronto, gas fired pizza ovens! They made a series of pizzas and learned a lot along the

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way too!

The first batch of pizzas included:
Marinara Sauce with the Pizzeria Pronto “Tuscan herb blend” seasoning topped with Calabrese Salame, Mushrooms, bits of Mozzarella balls, Ricotta Cheese, Sliced spicy Greek olives and then topped

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with shredded mozzarella.

pizza-2 Pizza-after-with-more-meat

The second pizza included:
White Alfrado style sauce, Artichoke hearts, mushrooms, sliced grape tomatoes, chunks of red, yellow, and orange peppers, and then topped with mozzarella cheese.Veggi-Pizza-1Veggi-Pizza-2

The guys even threw the pizza dough!
Want to learn how to toss a pizza??

Pizza Tossing 101:

How

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to throw pizza dough. After you have prepped your dough you can either press it or roll it to about half the size you want. From there if you’re right handed you will toss and spin it clockwise with your right hand ( if you go counter clockwise it will run away from you) you should be tossing with an open hand and with your palm up, to catch use your left hand in a closed ( fist) position with your palm down. Continue to toss and spin until centrifugal force expands the dough to the size you want.

Why do you toss the dough instead of rolling it all the way, if you roll it removes some water from the dough and it makes the crust hard.

Some tips and tricks from our Redmond team:

  1. I read the owners manual (You are probably thinking DUH! But there are some great tips on how to use the oven in there!)
  2. The manual says to turn the pizza 180 degrees half way through. If our
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    Redmond team read the owners manual the first time, they would have had a perfectly browned pizza! Instead they learned their

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    lesson the hard way…still tasted amazing!

  3. In reading the manual they really stress the preheat cycle to be followed, run on high for 10 minutes, but no longer than 15, to prevent overheating
  4. Wait till the unit hits 700 degrees before putting the pizza on the stone.
  5. When done turn off the unit.
  6. Eat LOTS and LOTS of pizza and enjoy!

Thanks Team Redmond!

Corned Beef and Cabbage on the Grill

Corned Beef and Cabbage on the Grill

Recipe courtesy of Weber Grills and Jamie Purviance

Corned Beef and Cabbage
Serves: 4 // Prep time: 15 minutes | Grilling time: about 3 hours | Special equipment: 9-by-13-inch heavy-duty foil pan

INGREDIENTS

  • 2½ pounds corned beef (with spice packet)
  • 1 rib celery, trimmed, cut into ½-inch diagonal slices
  • 1 carrot, peeled, cut into ½-inch diagonal slices
  • 1 small yellow onion, cut into thin wedges
  • 2 garlic cloves, crushed with the side of a knife
  • 1 can (28 ounces) Italian plum tomatoes in juice
  • ½ head (1 pound) green cabbage, cut into 4 wedges, cores slightly trimmed
  • 10 small red potatoes, each cut in half
  • 2 teaspoons whole-grain mustard

INSTRUCTIONS

  1. Unwrap the corned beef and pat dry with paper towels. Allow the beef to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  3. Arrange the celery, carrot, onion, and garlic in a 9-by-13-inch heavy-duty foil pan. Place the corned beef on top of the vegetables. Sprinkle
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  4. Brush the cooking grates clean. Tightly cover the pan with heavy-duty aluminum foil and grill over indirect medium heat, with the lid closed, for about 2 hours. Remove the pan from
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    the grill. Add the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan with foil and continue grilling over indirect medium heat, with the lid closed, until the corned beef, potatoes, and cabbage are tender, about 1 hour more. Transfer the corned beef to a cutting board and spread the mustard on top. Let stand 5 minutes before carving the meat across the grain into ½-inch slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over all, along with grilled rye bread, if desired.

Recipe available at Weber Grills

Korean Rib Eye Steaks with Toasted Sesame Salt

Korean Rib Eye Steaks with Toasted Sesame Salt

Korean Rib Eye Steaks with Toasted Sesame Salt

Aqua-Quip-Weber-Korean-Rib-Eye-Steak
Recipe by Weber Grills and Jamie Purviance

INGREDIENTS


MARINADE

  • ½ cup soy sauce
  • ½ cup sherry or sake
  • ¼ cup toasted sesame oil
  • ¼ cup granulated sugar
  • 6 scallions (white and light green parts only), roughly chopped
  • 2 tablespoons peeled, grated fresh ginger
  • 6 garlic cloves
  • 2 teaspoons hot pepper sauce

INSTRUCTIONS

  1. In a small bowl combine 4 teaspoons of the sesame seeds with the salt. Set aside
  2. In a food processor or blender combine the remaining 4 teaspoons sesame seeds with the marinade ingredients. Blend until almost smooth. Pour half of the marinade into a small saucepan and set aside. Place the steaks in a large
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    resealable plastic bag and pour in the remaining marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a rimmed baking dish, and refrigerate for 2 to 4 hours, turning the bag occasionally and massaging the marinade into the steaks. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  3. Prepare the grill for direct cooking over high heat (450° to 550°F).
  4. Brush the cooking grates clean. Remove the steaks from the bag and discard the marinade in the bag. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. During the last 2 minutes of grilling time, grill the scallions over direct heat, turning once. Remove from the grill
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    and let the steaks rest for 3 to 5 minutes.

  5. While the steaks rest make the sauce. Place the small saucepan with the marinade over medium-high heat and bring to a boil. Boil until slightly thickened and reduced to about ½ cup, about 5 minutes, stirring frequently.
  6. Cut the steaks into thin slices. Drizzle with the reduced marinade and sprinkle with sesame salt. Serve warm with grilled scallions.

Recipe from Weber Grills and can be found here.

Spanish Chorizo and Mussel Stew

Spanish Chorizo and Mussel Stew

Spanish Chorizo and Mussel Stew

Serves: 4 // Prep time: 35 minutes | Grilling time: about 30 minutes |

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Special equipment: grill-proof Dutch oven or deep 12-inch cast-iron pot

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Recipe and photo courtesy of Weber Grills

INGREDIENTS

  • 1 fennel bulb, about 12 ounces
  • 12 ounces cured Spanish chorizo sausage, cut diagonally into ½-inch slices
  • 1 medium yellow onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 can (28 ounces) chopped Italian plum tomatoes in juice
  • 1 cup dry white wine
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 pounds live mussels, scrubbed, beards removed
  • Crusty baguette

INSTRUCTIONS

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a grill-proof Dutch oven or deep 12-inch cast-iron pot for 10 minutes.
  2. Cut the fronds from the fennel stalks and roughly chop them. Set aside to garnish the stew. Cut off the thick stalks above the bulb and discard, cut the bulb into quarters, remove the thick triangular-shaped core, and then cut the quarters into thin slices.
  3. Add the chorizo to the
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    Dutch oven and cook over direct medium heat, with the lid closed, until browned, about 5 minutes, stirring occasionally. Using a

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    slotted spoon, transfer the chorizo to a plate lined with paper towels.

  4. Wearing insulated barbecue mitts pour off all but 1 tablespoon fat from the Dutch oven, if necessary. Add the fennel, onion, and oil to the Dutch oven, and then cook over direct medium heat, with the lid closed, until the vegetables are almost tender, 13 to 15 minutes, stirring frequently. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently. Add the tomatoes, wine, thyme, paprika, salt, and pepper. Bring to a boil and continue cooking until the mixture is slightly thickened, 6 to 8 minutes, stirring occasionally. Add the mussels and cook, with the lid closed, until the shells open, about 5 minutes. Discard any mussels that do not open. Stir in the sausage.
  5. Ladle the stew into bowls. Garnish with the chopped fennel fronds. Serve with crusty bread for dipping.

Recipe from Weber Grills: http://www.weber.com/recipes/pork/spanish-chorizo-and-mussel-stew

Grilling for my Valentine – Grilled Oysters

Grilling for my Valentine – Grilled Oysters

Grilled Oysters Recipe

more-items
Recipe from Simply Recipes

I know for sure that Hog Island doesn’t put their oysters on a bed of rice! But the rice helps steady the oysters and prevents the flavorful sauce and juices from spilling. Of course, I only used rice because I didn’t have any rock salt in the house. You can use either, or

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vinegar, the.

if you’re able to balance the oysters on the grill grates, go for it!

 

 

Ingredients:

  • 16 whole live oysters
  • 2 cloves garlic, finely minced
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 teaspoon lemon juice
  • 1/2 teaspoon chili pepper flakes (or substitute with dashes of Tabasco)
  • 1/4 teaspoon salt
  • cracked black pepper to taste
  • 1 tablespoon finely minced parsley

Method

Heat a small sauce pan over medium-low heat. When hot, add the olive oil and the butter. Add the garlic and saute until fragrant, about 30 seconds. Add the lemon juice, chili pepper flakes, salt, pepper and parsley. Turn off heat.

How to

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grill oysters
If you can find large, fat oysters, you can place the oysters directly on the grill grates. It’s best to wear long, sturdy BBQ gloves so you can handle the oysters by hand instead of using tongs, spoons or spatula. However, if the oysters are small and flat, you’ll run the risk of spilling its valuable, flavorful juices as well as the garlic-butter sauce. You can do what I’ve done, which is to place the oysters on a bed of rock salt or rice in a small pan — and then placing the entire pan inside the grill or under a broiler. This steadies the oysters and prevents them from wobbling.

If you are a shuckmeister
Shuck the oysters, spoon a little sauce in each oyster. Place oysters on a very hot, preheated grill, cover and cook for 5-6 minutes or until the edges of oysters curl slightly.

If you can’t shuck
Place the oysters, cup side up on a very hot, preheated grill, cover and cook for 1 minute. The oysters should now be slightly open. Quickly remove the oysters. Hold an oyster with an oven mitt

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and use a shucking knife (or a clean screwdriver if you don’t have one) to pry open the oyster. It should easily open. Spoon sauce into each oyster and return oysters to the grill. Cover and grill 4-5 minutes.

 

Source: http://www.simplyrecipes.com/recipes/grilled_oysters/

Dave’s Killer Big Green Egg Ribs

Dave’s Killer Big Green Egg Ribs

Redmond-Ribs-square

Today our Redmond store manager and in house Grill Master, David German, served a feast for his customers and staff. Our Redmond store is currently in the process of having one of their showrooms renovated, so David took this opportunity to grill up a feast for our hungry employees!

At about 10:30 this morning David started 3 full racks of baby back ribs on the Big Green Egg. he applied his favorite rub and will continue to mist the ribs every 30 minutes with a mixture of 60% apple juice and 40% apple cider vinegar.Redmond Ribs 1

After grilling without cover for an hour, David will tent them to prevent burning. Before tenting he poured 3/8″ of apple juice in the pan. Adding the juice will help keep the ribs moist as it simmers for approximately another hour.Redmond Ribs 2

After tenting and simmering the ribs we have finally reached phase 3 in our rib making endeavor! The tent has been removed from the ribs and David is basting them with his favorite BBQ sauce. The ribs will be another 45-60 minutes on the grill and every so often will be turned and basted again. Note: ribs are out of the

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Redmond Ribs 3

Extras!
David also seasoned, oiled and foil wrapped some Russet potatoes to add to the grill. These went on the grill for around 2-2.5 hours.

The ribs are done!!!
Now it is time to take the ribs off the grill. David sliced them into individual servings and served them with his grilled baked potatoes and a

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delicious vinegar based coleslaw.

All of a sudden David realized that you could hear a pin drop in the store…the ribs are being consumed. 🙂

Redmond Ribs 4

On the grill accessories:
Plate Setter for indirect cooking
Big Green Egg Rib Rack
Big Green Egg Rectangular grilling pan