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Everyone’s Favorite Holiday Breakfast Treat!

Everyone’s Favorite Holiday Breakfast Treat!

It isn’t the holidays without homemade cinnamon rolls! Here is this week’s Recipe of the Week from Weber Grills featuring Iced Cinnamon Rolls – ON THE GRILL!

Cinnamon Rolls from Weber
Serves: 6 to 12 (makes 12 rolls) // Prep time: 40 minutes | Rising time: about 1½ hours, plus 1 hour standing time | Grilling time: about 1 hour | Special equipment: stand mixer with paddle and dough hook attachments, 10-inch cast-iron skillet or grill-proof baking pan

INGREDIENTS

DOUGH

  • 1¼ cups warm whole milk (100° to 110°F), divided
  • ¼ cup plus 1 tablespoon granulated sugar, divided
  • 1 packet (¼ ounce) active dry yeast
  • 1 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 6 cups unbleached all-purpose flour, divided, plus more for dusting
  • ½ cup (1 stick) unsalted butter, softened

FILLING

  • 1 cup lightly packed light brown sugar
  • 4 teaspoons ground cinnamon
  • ½ cup (1 stick) unsalted butter, softened, divided

ICING

  • ½ cup cream cheese, at room temperature
  • 3 tablespoons whole milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon kosher salt

INSTRUCTIONS

  1. In the bowl of a stand mixer whisk ½ cup of the milk, 1 tablespoon of the sugar, and the yeast and let stand until frothy, about 5 minutes. Using the paddle attachment with the mixer on low speed, add the remaining ¾ cup milk, the remaining ¼ cup sugar, the salt, and eggs and beat for 1 minute. Change to the dough hook and add 5½ cups of the flour. Starting on low speed and working slowly up to medium, mix until the dough is fairly smooth, about 3 minutes. Reduce the speed to medium-low and add ½ cup butter and the remaining ½ cup flour. Transfer the dough to a floured work surface and knead until the dough is soft, smooth, and no longer sticky, about 2 minutes. Transfer the dough to an oiled bowl, cover, and let rise in a warm place until doubled in bulk, about 1½ hours.
  2. Combine the brown sugar and cinnamon. Press the dough down, and then turn out onto a lightly floured surface. Knead the dough two to three times, and then roll out into a 24-inch long by 12-inch wide rectangle. Spread the dough all over (do not leave a border) with ¼ cup plus 2 tablespoons of the butter. Sprinkle evenly with the cinnamon sugar. Starting at the long side closest to you, tightly roll up the dough, and then pinch the seam closed. Cut the log of dough into 12 two-inch pieces. Generously grease the bottom and sides of a 10-inch cast-iron skillet with the remaining butter and arrange the rolls, cut side up, in a single layer. Cover with aluminum foil and let stand at room temperature for 1 hour, or refrigerate overnight. (If refrigerating, return to room temperature before proceeding.)
  3. Prepare the grill for indirect cooking over medium heat (as close to 375°F as possible).
  4. Place the skillet with the rolls covered with foil over indirect medium heat, close the lid, and cook for 25 minutes. Wearing insulated barbecue gloves, rotate the skillet 180 degrees, close the lid, and cook for 10 minutes. Remove the foil from the skillet and continue cooking until the dough is cooked through and the tops are lightly browned, 20 to 30 minutes more. Remove from the grill, set on a heatproof surface, and let cool for 10 minutes. Meanwhile, make the icing.
  5. In a large bowl stir the cream cheese and milk. Sift the confectioners’ sugar into the bowl, and then stir to combine. Add the vanilla and salt and whisk until smooth. Spread the icing over the top of the rolls and let stand for 10 minutes. Using a thin-edged knife, cut between the seams of the rolls and transfer to a platter or cooling rack. Serve warm or at room temperature.

Recipe from Weber Grills

A Feast for Father’s Day

A Feast for Father’s Day

For Father’s Day my dad wanted 1 thing…ribs! How can you say no when you have one of the best rib grilling machines out there. We love having our Big Green Egg at our cabin! To see what we ate for dessert check our Banana Boat S’mores!

IMG_1422 - Copy

We bought pork ribs at Costco (the best!) and rubbed them down with Butt Rub (Butt Rub is our company’s favorite BBQ rub, we use it on everything). We let them sit for a bit while heating up the grill and brought the ribs to room temperature.

Grilling:
– Set your Big Green Egg to 250 degrees and make sure it stays at that temperature
– Add ribs to grill with meat site up and monitor temperature to ensure that it stays around 250
– Grill ribs for 4 hours

IMG_1398 - Copy
– Remove ribs from grill and cut into 3-4 bone sections
– Bring grill temperature up to 350 and return ribs to grill

Time to add your favorite BBQ sauce!
– Add sauce to one side, turn over and sauce the other side.
– Flip the ribs after 5 minutes and repeat this 3 times.

IMG_1409 - Copy
Remove from grill and ENJOY!
IMG_1411 - Copy IMG_1412 - Copy

Our Supplies:

 

 

BGE-Large-with-Nest-and-Mates Butt-Rub

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.

Weber’s Beer-Marinated Chicken Tacos

Weber’s Beer-Marinated Chicken Tacos

Happy Cinco de Mayo! In honor of today’s holiday we wanted to share our favorite Weber Grills recipe. This is an oldie but goodie. These Beer-Marinated Chicken Tacos will become a family favorite for fiestas large and small!
Beer-Chicken-Taco
Serves: 4 to 6 // Prep time: 20 minutes | Marinating time: 2 to 4 hours | Grilling time: 8 to 10 minutes

INGREDIENTS

MARINADE

  • 1 cup dark Mexican beer
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 6 boneless, skinless chicken thighs, each 3 to 4 ounces

GUACAMOLE

  • 2 Hass avocados
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon kosher salt

  • 6 flour or corn tortillas (6 to 8 inches)

INSTRUCTIONS

  1. In a small bowl whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.
  2. Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Remove the thighs from the bag and discard the marinade. Grill over direct medium heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken into thin strips.
  5. Warm the tortillas over direct medium heat for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.

Original recipe available from Weber Grills

Weber’s Chipotle Skirt Steak Fajitas with Avocado Cream

Weber’s Chipotle Skirt Steak Fajitas with Avocado Cream

Weber-Fajitas

Serves: 4 // Prep time: 20 minutes | Marinating time: 2 to 8 hours | Grilling time: 4 to 6 minutes. Recipe courtesy of Weber.

INGREDIENTS

MARINADE


  • 1½ pounds skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 4- to 5-inch pieces

CREAM

  • 1 large, ripe Hass avocado
  • ⅓ cup sour cream
  • 1 tablespoon fresh lime juice
  • ½ teaspoon kosher salt
  • ½ teaspoon hot pepper sauce

  • 8–10 flour or corn tortillas (6 to 8 inches)
  • ⅔ cup chopped red onion
  • Fresh cilantro leaves

INSTRUCTIONS

  1. In a small bowl whisk the marinade ingredients. Place the steak pieces in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 8 hours. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. In a food processor combine the cream
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  4. Remove the steaks from the bag and discard the marinade. Brush the cooking grates clean. Grill the steaks over direct
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    grill and let rest for 3 to 5 minutes. Cut the steaks across the grain into thin slices.

  5. Spread half of each tortilla with avocado cream and top with steak slices, onion, and cilantro. Serve immediately.

Recipe can be found at Weber.com

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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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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Original Recipe is available on Weber Grills website

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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  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

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