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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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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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    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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    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

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

 

Herbed Racks of Lamb with Garlicky White Beans

Herbed Racks of Lamb with Garlicky White Beans

Weber’s Recipe of the Week:
Herbed Racks of Lamb with Garlicky White Beans
by: Jamie Purviance

Aqua Quip_Weber_Rack of Lamb

INGREDIENTS

PASTE

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 2½ teaspoons kosher salt
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 teaspoons minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon herbes de Provence

  • 2 racks of lamb, each about 2 pounds, frenched
  • 1 head garlic
  • Extra-virgin olive oil
  • ½ cup finely chopped shallots
  • ⅛ teaspoon crushed red pepper flakes
  • ½ teaspoon finely chopped fresh rosemary leaves
  • ¼ teaspoon freshly ground black pepper
  • 2 cans (each 15 ounces) cannellini beans, rinsed and drained
  • ½ cup water
  • 2 teaspoons tomato paste
  • Kosher salt
  • 1½ tablespoons finely chopped fresh Italian parsley leaves

INSTRUCTIONS

  1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  2. Combine the paste ingredients. Coat the lamb with the paste, adding more on the meaty side than the bone side. Cover and refrigerate for 1 to 2 hours.
  3. Cut off and discard the top third of the garlic head to expose the cloves, and then place on top of a 6-inch square of aluminum foil. Drizzle the exposed cloves with oil. Fold up the corners of the foil to seal the packet.
  4. Brush the cooking grates clean. Grill the garlic packet over indirect medium heat, with the lid closed, until soft and golden, about 40 minutes. Remove from the grill, open the packet, and let cool for 10 minutes. Squeeze the garlic cloves from their
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    papery shells into a small bowl and mash any large pieces.

  5. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling. Sear the lamb, bone side down first, over direct medium heat, with the lid closed, for 3 to 5 minutes, turning once and watching closely to avoid flare-ups. Move over indirect medium

    heat, and cook, meat side down, with the lid closed, to your desired doneness, 15 to 20 minutes for medium rare, turning once. Meanwhile, prepare the beans.

  6. In a medium saucepan over medium heat, warm 2 tablespoons oil. Add the shallots and cook until softened, about 4 minutes, stirring occasionally. Add 1½ tablespoons of the roasted garlic, the red pepper flakes, rosemary, and black pepper and cook until fragrant, about 1 minute, stirring constantly. Add the beans and stir to coat. Add the water and tomato paste, bring to a simmer, and cook, covered, over low heat, for about 10 minutes, stirring occasionally. Add more water, if necessary. Season with salt and transfer to a serving bowl. Stir in the parsley and drizzle with oil.
  7. Remove the lamb
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    from the grill and let rest for about 10 minutes. Cut the lamb between the bones into individual chops and serve warm with the beans.

Grilled Moroccan Lamb Pops with Spicy Tzatziki Sauce

Grilled Moroccan Lamb Pops with Spicy Tzatziki Sauce

Grilled Moroccan Lamb Pops with Spicy Tzatziki Sauce

Recipe from our friends at Big Green Egg.
View recipe here.

Lamb Pops from Big Green Egg_Aqua Quip

These zesty lamb pops will be a big hit! But since they are small, you’ll want to double or triple the recipe for a larger crowd. They require no utensils; just pick them up, dip them in the yogurt sauce, and enjoy!

Recipe

PDF version here:

Ingredients:

Marinade

Spicy Tzatziki Sauce

  • 2 tablespoons hot water
  • 1 teaspoon saffron threads
  • 1⁄2 cup plain Greek yogurt
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon freshly squeezed lemon juice
  • 1⁄4 teaspoon kosher salt
  • Lemon wedges

Equipment:

  • Cast Iron Grid
  • 9 in x 13 in / 23 cm x 33 cm glass or ceramic baking dish
  • instant read thermometer

Set the EGG for direct cooking with the Cast Iron Grid a

nd preheat the EGG to 500ºF/260ºC.

To make the marinade, combine the garlic, lemon zest, lemon juice, cumin, coriander, paprika, cardamom, cinnamon, olive oil, salt, and pepper in a small bowl and mix well.

Lay the lamb chops flat in a large shallow pan, pour the marinade over, and toss well to coat. Cover with

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plastic wrap and refrigerate for 6 hours or overnight.

To make the sauce, pour the water into a small cup, add the saffron, and let sit for 10 minutes, then strain, reserving the water. Put the yogurt in a small bowl, add the saffron water, mint, lemon juice, and salt and stir well. Transfer to a small serving bowl, cover with plastic wrap, and refrigerate until ready to use.

Remove the lamb from the marinade, discarding the remaining marinade, and place the lamb on the Grid. Close the lid of the EGG and cook for 2 to 3 minutes on each side, until the instant read thermometer inserted in the center of one of the lamb chops registers 125ºF for medium-rare.

Using tongs, transfer the lamb to a platter and garnish with lemon wedges. Serve immediately with the sauce on the side.

Serves 4

Lamb Pops from Big Green Egg_Aqua Quip

Products Available at Aqua Quip:
Aqua Quip_BGE-Lump-CharcoalAqua Quip_BGE-Large-with-Nest-and-Mates

Stuffed Jalapeno Peppers with Ground Turkey and Cheese

Stuffed Jalapeno Peppers with Ground Turkey and Cheese

As get closer to football playoffs it is important to remember some of the most important parts of football watching…the snacks! Today we are sharing a delicious looking recipe from Big Green Egg for Ground Turkey and Cheese Stuffed Jalapenos! YUMMM.

jalapeno-peppers

Ingredients:
•2 ½ cups

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grated Parmesan Cheese
•10 Jalapeno peppers (split and seeded)
•1 pound Ground Turkey
•8 ounces cream cheese
•4 ounces shredded cheddar

Using the Jalapeño Corer from the

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Pepper Rack

, cut off stem end of the jalapeños and remove the seeds. Be careful not to touch eyes or face, as pepper juice can sting.

Place parmesan cheese, turkey and cream cheese in a food processor. Blend the product until all ingredients are combined.

Spoon the mixture into each of the split Jalapenos.

Grill the jalapeños using Plate Setter for indirect heat at 375°F/190°C until the peppers are tender and lightly browned, about 20 to 30 minutes for twenty average size peppers.

Add the shredded cheese 2 minutes before you finish cooking the peppers so that it will have time to melt.

Here is a video to Big Green Egg’s online demonstration for these delicious treats!

Products Available at Aqua Quip:

Aqua Quip_Big Green Egg_Large Aqua Quip_Big Green Egg_Jalapeno Rack

 

 

Bruden i bröllopsdag utöver valet av bröllopet, behovet av att välja rätt klänning till bröllopet. Noggrant utvalda för sin visade en färgstark personlighet och smak och mode klänning gör inte bara bruden vackrare Brudklänning,

 

Smoked Turkey Brine and Rub

Smoked Turkey Brine and Rub

This weekend our stores participated in the first annual Turkey Challenge. Each store purchased a turkey or two and grilled them to perfection to see which of our grills produced the best tasting turkey! Stores used a combination of Green Mountain Pellet Smokers, Big Green Eggs and Weber Gas Grills. The pictures and stories are amazing and each turkey will make your mouth water!

Today we are going spotlight our Grill Master David German’s turkey brine and rub!

Aqua-Quip-Redmond-David-German-Turkey-Challenge-Big-Green-Egg

David started with a

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12lbs free range organic turkey. He brined it overnight and the next morning rinsed it off and rubbed it down with grape seed oil. He then took a blend of rubs and thoroughly rubbed under and on the skin of the turkey. The turkey will go on the Big Green Egg sitting on a Beer Butt Turkey Roaster with a can filled with Henry Weinhart’s light ale.

The Big Green Egg will be fueled by Big Green Egg Lump Charcoal and large chunks of Apple Wood, soaked in Apple Cider Vinegar.

Supplies Needed:
Big Green Egg or

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charcoal grill
Big Green Egg Lump Charcoal
Large Apple Wood Chunks
Beer Can Turkey Roaster

Ingredients (other):
12lbs Turkey
Grape seed oil
Henry Weinhart’s Light Ale
Apple Cider Vinegar

Brine:
In a 2 gallon stock pot add:
1qt water / bring to a boil
Then add:
1cup sea

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salt
2 1/2cups brown sugar
1garlic clove
1 ½ tbl dried rosemary
1 tbl. Dried oregano
¾ tbl dried thyme
1 tbl chopped dried ginger
1 tbl black peppercorns
½ tbl red peppercorns
Continue to boil for about 5 minutes/ stir with a whisk
Remove from heat:
Add 1 gallon water
Cool in refrigerator or cooler with ice until you brine the turkey overnight

Rub:
John Henry Texas Chicken Tickler
John Henry Mojave Garlic Pepper
Butt Rub
General Poultry Seasoning

Note: Tent the turkey to prevent burning while cooking on the grill and for the last 1-2 hours, uncover the turkey to allow it to have the perfect brown, crispy, skin.

What’s available at Aqua Quip?

BGE Plate Setter

BGE-Large-with-Nest-and-Mates
Large Big Green Egg
BGE-Lump-Charcoal
BGE Lump Charcoal
Beer-can-turkey
Beer Can Turkey Stand
Butt-Rub
Butt Rub BBQ Seasoning
John-Henry-Mojave-Garlic-Pepper
Mojave Garlic Pepper
John-Henry-Texas-Chicken-Tickler
Texas Chicken Tickler Rub