This past weekend marked the start of our competition on the famous Big Green Egg with non other than the acclaimed Patfo Lyons at the helm. Patfro went all in with his Honey Dijon Salmon cooked on Cedar Planks sided with Cedar Smoked Pears with Blue Cheese and Honey Butter. Some of us here prefer to play it safe with our entries but not Patfro, risking his self-appointed grilling reputation on this risky dish. Luckily for us his gamble payed off. The salmon and the pears took on a delicate smokey flavor and aroma that can only be obtained with the Big Green Egg. The salmon was cooked perfectly and the combination of the cedar smoke and honey-dijon was fantastic. The pears were a little under-cooked but this was easily overlooked with the flavor created by the combination of the blue cheese and honey. This dish received the high score of 8.5 stars. Great job Pat.
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.Al Fresco 36″ ALXE Grill
This post is for the competition on June 10th which was the final week of our Al Fresco competition. Since I was cooking, I agreed to let Pabsty do this write up for my performance. Before I do, I’d like to point out I won this segment of the competition with a score of 8.5 stars on the Al Fresco. The power and flexibility of this grill really came through on this weeks entry. Now I turn it over to Pabtsy.
The commander and chief of the Stove Shop, Big Bad Barry Charbonneau came in clutch with his 8.5 steak, sweet potato, and asparagus meal. He’s lucky Guy Fieri wasn’t around because he sure as heck wouldn’t have brought this meal to flavor town. It lacked in the seasoning department, but definitely made up for it in the actual timing of the cooking. The steak was seared to perfection and the sweet potatoes were soft, buttered and salted perfectly, and I just love asparagus so that gets a high grade from me no matter what. Good job boss man, up next is Patfro on the Big Green Egg.
Al Fresco 36″ ALXE Grill
I’m a little behind posting up our results so this is actually for last Saturday, May 27th. Paul Jurewicz was back on the grill this time on our Al Fresco 36″ ALXE. Paul made up sirloin strip marinated in garlic butter sided with twice baked potatoes with gouda and grilled brussel sprouts. The steak was flavorful and cooked to appropriate doneness but was missing the sear that the Al Fresco is famous for. The twice backed potato was the star of this dish. One judge actually claimed (this is the same judge I quote each week …. Faith) “that was probably the best thing I ever tasted.” The judges were all impressed with this meal giving it a high ranking of 8 stars. Thanks Paul for putting such effort into the dish and for a great meal.
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Al Fresco 36″ ALXE Grill
Saturday it was Pabsty McNelleys turn to cook on our Al Fresco 36″ ALXE Gas Grill. Pabsty created a summer-time grill favorite with Burgers Stuffed with Jalapeno Cheese, Roasted Brussel Sprouts and Homemade Pasta Salad. The only thing missing was the red and with table cloth and picnic table. Pabtsy played it safe with this one but none of the judges minded as the dish was tasty and filling. The burgers were so big no one could scoff down more than one … and anyone who knows me knows that’s a rarity. This dish earned an average score of 6.5 stars. Thanks for a great lunch Pat.
Al Fresco 36″ ALXE Grill
Last week marked the first entry cooked on our Al Fresco 36″ ALXE Gas Grill. Service Manager Patfro Lyons blew us all away with his Korean dish Bulgogi. To go along with the Bulgogi Patfro made Buck Wheat Noodles and Doenjang Cabbage. Pat was able to cook the entire meal on the ALXE which really highlighted the grills versatility. We all agreed that the Bulgogi was delicious. As I was eating, I became a little concerned that I could eventually loose Pat should he ever decide to pursue a career in the culinary arts. My fears were quickly allayed however after one bite of his cabbage dish. As one judge put it, “it’s like hot wilted lettuce.” The bland noodles provided further evidence that Pat is here at least for a little while. All kidding aside, the Bulgogi was amazing. It really could not have been any better and none of us could stop eating it until it was gone. Pat’s dish earned the highest score thus far in the competition at 8.25 stars. Great meal Pat
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.
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