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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

Safety First!

Safety First!

Happy Friday! Labor Day weekend is upon us this coming Monday, which means two things:

  1. Three day weekend!
  2. It’s the biggest day for grilling of the year.

But, with all the wildfires spreading around, we want to help you to make sure you’re grilling safely and efficiently this Labor Day, so here are some tips from the National Fire Protection Association to keep you, your family, and your forest out of harms way:

BBQ-Safety-Tips-

Check out more of our blog for fun grilling recipes, and have a wonderful and safe Labor Day. how to determine the value of a domain name

Friday, Football, and Food, OH MY!

Friday, Football, and Food, OH MY!

It’s Tailgating Time

It’s mid August, the kids are heading back to school soon, and the summer is just as boiling hot as ever, but we’ve all had one thing on our minds: Why didn’t they run the ball? 🙁

But now, the football season has returned (Superbowl round four?), and while we’re all jumping for joy, we remember that this time of the year is also peak grilling season, so we start jumping even higher. As this Friday rolls around, get your grills and your voices fired up, because you need to make sure you can still yell at your TV while you’re eating.

In case you haven’t already planned your first tailgate party recipes of the 2015-2016 football season, we at Aqua Quip decided to lend you, our fellow 12th men and women, a hand.

To check out the recipes, click below ↓

Orange Creamsicle Muddy Buddies
Grilled Potato Skins
Grilled Buffalo Chicken Burgers

You can’t grill everything…

In honor of easy snacks, great tasting desserts, and August 14th being “Orange Creamsicle Day”, here’s a super simple recipe for a fun twist on classic Muddy Buddies (or Puppy Chow if we must):

Orange Creamsicle Muddy Buddies

Ingredients:

  • 8 Cups of Rice Chex Cerealorange+creamsicle+buddies1
  • 1 1/2 cups white vanilla baking chips
  • 1/4 cup butter (mmm butter)
  • 3 Tbsp heavy cream
  • 1 1/2 Tbsp orange zest (about 1 1/2 large oranges)
  • 1 tsp orange extract
  • 1 1/2 cups powdered sugar

Directions:

Measure 8 cups Rice Chex Cereal into a large mixing bowl (a super bowl, if you will…sorry). In a separate microwave-safe bowl, combine vanilla baking chips, butter, cream and orange zest. Microwave it on 50% power in 30 second intervals, periodically stirring it between each one until it’s creamy and smooth. Stir in the orange extract, mix that up, and then pour it over the Chex. Toss it up with a rubber spatula until all the Chex is happy and creamsicle-coated. From here, pour your delicious creation into a 2 gallon ziploc bag, add the powdered sugar and start shakin’. For an even more FANtastic twist, toss some blue and green M&Ms into the mix.

Recipe provided by Cooking Classy.

But you can grill these…

Grilled Potato Skins

Now that your sweet tooth is satisfied, let’s talk about savory. Our next recipe is a well known and loved appetizer: Potato skins. (I’m getting hungry just looking at the picture.) This recipe only yields eight delicious potato skins, so feel free to double (or triple) the recipe to make sure you’ve got enough for all of your party guests and family.

Ingredients 

potato-skins

  • 2 Large baking potatoes
  • 2 Tbs melted butter
  • 2 tsp minced rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup (4 oz) shredded cheddar cheese
  • 3 bacon strips, cooked and crumbled (“Everything’s better with bacon!” I always say.)
  • 2 green onions, chopped
  • Sour Cream

Directions:

Cut the potatoes lengthwise into four wedges. Cut away the meat of the potato so there is only 1/4 in. left on the skins. For tenderer potato skins, throw them in the microwave, uncovered, on high for  8-10 minutes. Combine the butter, roesmary, salt and pepper; brush over both sides of potato skins.

Now that the preparation is done, you can start grilling. Place the potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Flip the potatoes and position them over indirect heat for 2 more minutes and then top them with cheesy goodness. Cover and grill for 2-3 more minutes until the cheese is melted. Finally, sprinkle the bacon and onions on and serve it with sour cream. Yum.

Recipe provided by Taste of Home.

Grilled Buffalo Chicken Burgers

We saved you the best for last. These savory and spicy buffalo chicken burgers will leave everyone completely satisfied, and the food coma that comes after will be totally worth it. Here’s how to build these beautiful buffalo burgers:

Ingredients:

For the patty:

  • 1 lb of ground chickengrilled and delicious buffalo chicken burger recipe for your football game tailgate party
  • 1/4 cup finely chopped onion
  • 2 cloves of garlic, pressed
  • 1 egg
  • 1/4 cup plain bread crumbs
  • salt
  • freshly cracked pepper
  • 1 tsp minced dill weed
  • 1 tsp minced parsley

For the rest of the burger:

  • Burger buns (I suggest Brioche)
  • Buffalo sauce
  • Ranch dressing
  • blue cheese crumbles
  • tomato slices
  • chopped green onion (use any left overs from the potato skins)
  • sliced mozzarella cheese

Directions:

Combine the ingredients for the patty in a mixing bowl and mix well. Form your burgers (whichever size you want) and throw the patties on your grill over medium-high heat for about eight minutes. Flip and grill for another 8 minutes until the chicken is cooked through. When they’re fully cooked, brush on some buffalo sauce and grill for another minute on each side.

Time to build your burger. Spread ranch dressing on the bottom bun and add blue cheese crumbles and tomato slices. Then add your buffalo chicken patty and top it off with the chopped green onion and mozzarella slices.

Ingredients provided by willcookforsmiles.

Now that you’ve got the perfect tailgate recipes, eat up, enjoy, and GO HAWKS!

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!

 

It’s National Hot Dog Day!

It’s National Hot Dog Day!

On a hot summer day relaxing by the pool there is nothing better than a perfectly grilled hot dog.9946403_l

Today, you are in luck; it is National Hot Dog day!

Everyone has their own preference on what tops the hot dog. Some like ketchup only while others like mustard only. Then there are the relish eaters and sauerkraut eaters and even the Seattle Style eaters. In a recent poll around our office we asked “What is your Favorite Hot Dog Topping?” and what we found out some fun facts!

Our administrative office is sure diverse when it comes to what they like on their hot dogs.

 

  • Plain – no toppings
  • “Hebrew National Dogs ONLY with Spicy brown mustard, sweet relish and ketchup and…OMG grilled onions!@!@!!”
  • Plain yellow mustard
  • Cream cheese and Sautéed onions – Seattle Style!
  • Remoulade! (that’s a Danish topping)
  • “Sauerkraut, onions, mustard, ketchup, dill relish, jalapeno and mayo (in order beginning with favorite condiment)”
  • Cream Cheese, Ketchup topped with LOADS and LOADS of Sauerkraut!
  • “Frankfurter hot dogs (during a summer day on the Seattle waterfront) – onions, mustard, relish! (With a fresh squeezed lemonade)”
  • Mustard and Relish
  • Yellow mustard with sliced dill pickles
  • Cut up hot dogs in scrambled eggs – wins the award for weirdest!!
  • GOOD quality mustard – “none of that yellow stuff!”
  • Ketchup, Mustard, Diced Onion and Sauerkraut on a Costco polish dog “Yummy In My Tummy : )”
  • Jalapenos only!
  • Sauerkraut and mustard
  • Mustard sauerkraut and “Wickle” relish

From this list we have learned some

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very interesting things about our co-workers and hot dog lovers. So, go fire up the grill and send us a picture of your favorite hot dog topping!

Happy Grilling AQ Friends.

 

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