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.
We will be closed for Vacation from July 4th through July 10th. Have a safe and happy 4th of July holiday.
.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.
- Converting a Wood Fireplace to a Gas Insert
- Gas Fireplace Inserts are Attractive and Easy
- Hearthstone Fireplaces and Inserts: Live In the Comfort Zone
- Fireplace Inserts for Better Efficiency and Ambiance
- Gas Fireplace Inserts are the New Home Trend
- The Gas Fireplace for Any and Every Room
- 2018 Woodstove Change-Out Program Extension!
- Get Ready for Tailgating with SABER Gas Grills and Accessories
- An Affordable Commercial Style Grill for Your Outdoor Kitchen
- Flexible Financing Programs