Memorial Day Accessory Event – For the period running from May 12 through May 29, receive $200 in free accessories. Free accessories include; Stainless Steel Griddle, 3 Piece Tool Set, Stainless Steel Skewers, and a Digital Thermometer. These are legit Saber grilling accessories and are very high quality.
For the period running from May 19 through July, receive free Memphis Pellet Grill accessories. These accessories include; Cedar Planks, non-stick Grill Basket, Digital Thermometer, Salmon Seasoning, and the Project Smoke cook book. To download your for click on the icon above.
This past week was my time to cook on the Memphis Pellet Grill. For my entry I prepared a traditional New England clam boil. It’s a little strange writing a review of your own entry but I’m left with no other choice since my volunteer backed out on me, so here goes. The boil included clams, mussels, potatoes, homemade sausage (from the Country Butcher & Deli in Groton), onions and yes … hotdogs. First the bad. The potatoes were underdone (a big no-no) and the mussels were a little overdone. Now the good. The broth, which is my favorite part, was awesome. I chaulk this up less to me and more to the homemade sausage. The mussels despite being a little over done had a nice smoky flavor from the pellet smoke. The rest of the meal was good but who’s ever had a bad clam bake.
In summary this meal received a 6.0 rating from the judges which I feel was justified. It certainly was good eats but nothing that deserved a rating above average. Wrapping up this round, service manager Patfro Lyons came out on top with his Patfro’s Last Meal Ribs. This weekend we’re starting our second round of the event. During this event we’ll be cooking on our Al Fresco Grill which is what many consider the best gas grill on the market. Stop in to see chef Patfo in action.
Derrick Riches, BBQ expert for About.com (now The Spruce.com) has released his annual list of the Best Grills on the Market and named the new SABER® Elite SSE 1500 one of the Top 10 Gas Grills between $2,000-$4,000 and the SABER® Cast Black 500 one of the Top 10 Best Grills between $1,000-$2,000. You can read the Elite SSE 1500 review here and the Cast Black 500 review here.
In addition, AmazingRibs.com continues to rank SABER equipment favorably. This year the Cast Black 500 is recipient of The AmazingRibs.com Best Value Gold Medal, which is a “strong buy” recommendation. Enjoy reading the review here
Memphis Pellet Grill week 3
General manager, Paul Jurewicz, graciously filled in for me in week 3 with his Jamaican Jerk Stuffed Peppers and Beer Can Chicken and did not disappoint. I personally liked the peppers a lot and felt the Memphis Grill really shined imparting a smokey flavor to the peppers. However others were not so pleased complaining about too much spice. Among those complaints were “it felt like my nostrils were burning” and”I have this taste in the back of my mouth I can’t get rid of.” We all, however agreed that the chicken was cooked to moisty perfection and the flavor was very good. This meal received an average grade of 6.5. Nice job Paul.
I’m happy to say that none of us had to reach for the bag lunch this past Saturday since Pabsty McNelleys’ Bacon Wrapped Chicken was a delightful surprise. Despite his total lack of experience with the Memphis Pellet Grill, Pabsty grilled up a chicken treat that was cooked to perfection. The chicken did lack flavor however and some sought the aid of barbecue to get over the blandness. The roasted garlic and potato side was a little underdone and was not ready with the entree. Also, we all agreed that we would not let Pabsty’s skate by with the store-bought Chinese Sausage part of his entry.
The consensus vote was that this meal deserved a 6.0. Thanks to Pabsty for a meal that surpassed expectation. Next up in the competition is myself and I’m planning on preparing a New England Clam Bake on the Memphis Pellet Grill.
This Saturday, service man Pabsty McNelley will prepare Bacon Wrapped Chicken Breast on our Memphis Pro Pellet Grill. Unlike his predecessor, Pabsty is downplaying his entry and his grilling skills for that matter, almost to the point of sounding a bit Belichickian. No one quite knows what to expect this week and most are considering bringing a bag lunch just in case.
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Our cook-off is off to a delicious start. Patfro Lyons set the bar high with his Pat’s Last Meal Ribs. We were all a little concerned while Patfro prepared his dish in secrecy behind the closed door of our dual purpose kitchen/bathroom but the results quickly took away our fears. The aroma of the ribs cooked on the Memphis Pellet Grill was nothing short of a 10 in my book and the flavor closely followed suit. These ribs were truly delicious. Despite their tastiness, these ribs left us all reaching for the dental floss due to chef Patfro’s cooking time miscalculation which not only left meat on the bone but also kept us hungry until 2 in the afternoon. The chef’s brussel sprout side was looked like it was cooked in one of our woodstoves rather than on a grill.
In summary, this was a great start to our cook-off. I give this week’s effort a 7.0 ranking. Thanks to Patfro for a tasty meal. Next up in the competition Exothermic expert Pabsty McNeeley. Pabsty is known for his work with the Ramen Noodle. The question is whether he will be able to convert those skills the grill.
Each Saturday a different employee of the Woodstove Fireplace and Patio shop will cook a dish of their choice on one of our gas, pellet or wood grills. The goal of this contest is to settle a long contested debate about who is the best griller at the store. Each week we’ll vote and the employee with the best average score will be crowned the Woodstove Firepalce and Patio Grill Master. We will also have prizes for the best dishes. This contest will run through Labor Day so stop in on any Saturday to see and taste whats cookin.
This Saturday, service manager Pat Lyons (a.k.a. Patfro) will be grilling up his self-entitled “Pat’s Last Meal Ribs”. In Patfro’s words “the dish name is fitting because if you had only one meal left on earth, this would be the one you’d want.” The rest of the staff is a little worried that this may truly be the last thing they ever eat.
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