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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

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

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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    the spice packet over the corned beef and rub into the surface of the meat. Add the tomatoes; fill the empty tomato can with water and add to the pan. Cut the tomatoes into 1-inch chunks.

  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

 

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,

 

Too Tight Before Your Tee-Time?

Too Tight Before Your Tee-Time?

Too Tight Before Your Tee-Time?

Loosen up in the hot tub!

Aqua-Quip-Golf-Hot-Tub-Blog

Hot tubs and golf fit together naturally, especially if you’d like to enhanced your golf game and feel better while playing.

Aqua-Quip-Golf-Hot-Tub-Blog-2

Before your round:

Before you hit the driving range or the first tee, schedule a session in the hot tub. The invigorating massage will warm your body up for your first swing. Starting your round with loose muscles

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just might help your scorecard too!

After your round:

The therapeutic effects you get from a hot tub hydromassage after a round of golf helps loosen up stiffness in your legs and back. It also relieves muscle pain and soreness and promotes relaxation. All tools to help for a quicker recovery so you are ready for tomorrow’s round!

Hit em’ straight

Aqua-Quip-Golf-Hot-Tub-Blog-3

Beef and Tomato Kabobs with Dill Dressing

Beef and Tomato Kabobs with Dill Dressing

Beef and Tomato Kabobs with Dill Dressing

Serves: 6 // Prep time: 30 minutes | Marinating time: 30 minutes to 4 hours | Grilling time: 6 to 8 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 30 minutes)

Weber's Beef + Tomato Kabobs from Aqua Quip

Marinade


  • 2 pounds top sirloin, about 1¼ inches thick, trimmed of excess fat, cut into 1¼-inch cubes
  • 1 pint grape tomatoes (about 20 tomatoes)

Dressing

  • ⅔ cup plain yogurt or sour cream
  • 3 tablespoons buttermilk
  • 2 tablespoons minced red onion
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, minced or pushed through a press

Instructions

  1. In a large bowl combine the marinade ingredients. Place the meat cubes in the bowl and turn in the marinade to coat evenly. Allow to stand at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
  2. Prepare the grill for direct cooking over high heat (450° to 550°F).
  3. Thread the meat onto skewers, alternating with the tomatoes.
  4. In a bowl whisk the dressing ingredients.
  5. Brush
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    the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until the meat is cooked to your desired doneness, 6 to 8 minutes for medium rare, turning occasionally. Spread the lettuce leaves on a platter, top with the kabobs, and serve with the dressing.

http://weber.com/recipes/beef/beef-and-tomato-kabobs-with-dill-dressing

Aqua Quip Grills Used:

Aqua Quip Summit-S-470Aqua Quip Genesis-EP-330

 

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