tag:blogger.com,1999:blog-50003812828344608852024-03-14T09:16:43.002-04:00GrillEasy BlogGrillEasy is on a mission to combine innovation with tradition and make charcoal grilling fun, easy, eco-friendly. GrillEasy FireQube offers easier, cleaner, and environmentally friendly way of firing up your grill. Consumers now have alternative to typical bulky bags of charcoal and can put their focus back on what grilling is all about - cooking great tasting food outdoors and spending valuable time with friends and family while grilling at backyard, camping, picnics, tailgating, beach.Anonymoushttp://www.blogger.com/profile/03975875243743097726noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5000381282834460885.post-53699193476695228922015-09-04T14:58:00.000-04:002015-09-04T15:04:09.998-04:00The Labor Day Burger Guide<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkSiIBrfUFn6maSoEtIj1k3V_8WkJYRIAclgWb06T-0___w3zwc80jxGmdLFjuCsXhIfkCAsraFNSzJ3zoUrUMG6eq-eGrFoNJJZJjaS5MOdm3zW8gYKS-A4l2sjq3gFe-Um8TzA3pkQ/s1600/BeefPatties_Raw.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkSiIBrfUFn6maSoEtIj1k3V_8WkJYRIAclgWb06T-0___w3zwc80jxGmdLFjuCsXhIfkCAsraFNSzJ3zoUrUMG6eq-eGrFoNJJZJjaS5MOdm3zW8gYKS-A4l2sjq3gFe-Um8TzA3pkQ/s320/BeefPatties_Raw.png" width="318" /></a></div>
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The ultimate burger starts with the meat. The fat content will determine whether your burger tastes like a regulation NHL hockey puck or a juicy explosion of flavors in your mouth. Anything less than 20% fat content will insult your taste buds. Remember…<span style="color: #cc0000;"><b>FAT is FLAVOR</b></span>! <br />
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Make sure your heat source is <b><span style="color: #cc0000;">VERY hot</span></b>. After placing the burger on the <a href="http://amzn.to/1L9ORRL" target="_blank">grill</a>, make a thumb <br />
impression in the center of the patty. This distributes the juices as it cooks.<br />
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After grilling for 3 minutes, rotate the burger 45 degrees. Continue cooking until blood and juices rise from the top. This is your cue to flip. Whatever you do, <u>DO NOT</u> press down on the burger. You will instantly awaken and infuriate the burger gods. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMAej4hjx3Jv7zxOEiC6OnQx1gGiPGzZJY7nhUWztcMLCQYbFtxxjZrWs1ijdXnx5Woj_Hv9uwYzmL2PHTcymOH9lyJ8FOnnS1g-Wzx4Vpn2BE0EpZD0i6P-15m7T-MKVScKLG2U_zZ8/s1600/do_not_smash_the_burger_square.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRMAej4hjx3Jv7zxOEiC6OnQx1gGiPGzZJY7nhUWztcMLCQYbFtxxjZrWs1ijdXnx5Woj_Hv9uwYzmL2PHTcymOH9lyJ8FOnnS1g-Wzx4Vpn2BE0EpZD0i6P-15m7T-MKVScKLG2U_zZ8/s320/do_not_smash_the_burger_square.png" width="320" /></a></div>
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Cook for another 2-6 minutes depending on the size of the patty and desired doneness. If adding cheese, place on top of burger for the last minute of cooking to allow for optimal melting.<br />
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After taking the burger off the grill, let the poor thing rest for a few minutes. It’s been through a lot, and it’s the least you can do.<br />
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<span style="color: #666666;">Enjoy and don’t be afraid to get creative with the toppings!</span></h2>
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<br />Anonymoushttp://www.blogger.com/profile/03975875243743097726noreply@blogger.com2tag:blogger.com,1999:blog-5000381282834460885.post-7164171384866494352015-04-21T17:31:00.000-04:002015-04-22T10:07:24.282-04:00Mary Had a Little Lamb Kebab<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifx5lqudzUaIHb5NEkJAbTvskQGPXi1GvqVsuzgxaQViIX8meSMSjfziHTZJNEGij8dJNfEaU5n5iI3KEt7wezAaejDoNt2VKUKkfd3FU3hCgS3tgtHn9-0kj0LXE63UfQ-NXRryMai9U/s1600/mary-had-a-little-lamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifx5lqudzUaIHb5NEkJAbTvskQGPXi1GvqVsuzgxaQViIX8meSMSjfziHTZJNEGij8dJNfEaU5n5iI3KEt7wezAaejDoNt2VKUKkfd3FU3hCgS3tgtHn9-0kj0LXE63UfQ-NXRryMai9U/s1600/mary-had-a-little-lamb.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%;">The
first sound ever recorded by Thomas Edison’s phonograph in 1877 was the nursery
rhyme: “</span><a href="https://www.youtube.com/watch?v=g3qPT30LejM" style="line-height: 115%;" target="_blank">Mary Had a Little Lamb</a><span style="line-height: 115%;">”. For most,
this poem evokes happy memories of childhood.
For me, it evokes my salivary glands to go into overdrive. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%; text-align: justify;">Lamb
is like Justin Bieber, you either love it or hate it. There is no in between. In
fact, the majority of U.S. residents have never tried lamb. As for me, I’m a
true Belieber of lamb, especially grilled lamb.</span><br />
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<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">My favorite
thing to grill is marinated lamb kebabs that are sure to knock your wool socks
off. The best cut to use for kebabs is a boneless leg or shoulder, I prefer
legs. If you can only find one with bone-in, kindly ask the butcher to take the
bone out. Remember that for best flavors,
you will need to marinade it overnight, so plan ahead.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXaL_uLiy4otk7u5FXSAFxtjT4bodHzjBw-ihe9xX3SxrCL7v3CskuOwqk3hnNIvZmsXae9KUMCUpHWV0plemxLfmitMuKANVaKAmTG0UpqP1JL45VUJOxCDzdxZl0X0qysA33ZkATNYc/s1600/flag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXaL_uLiy4otk7u5FXSAFxtjT4bodHzjBw-ihe9xX3SxrCL7v3CskuOwqk3hnNIvZmsXae9KUMCUpHWV0plemxLfmitMuKANVaKAmTG0UpqP1JL45VUJOxCDzdxZl0X0qysA33ZkATNYc/s1600/flag.jpg" height="160" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When possible, I try to get lamb from New Zealand. You might be wondering why not American or
Australian. Majority of American lamb is confined and fed grain and hay for the
last 2-3 months of their lives. Australia is better, but if they have poor
grass years they also turn to grain. If you want real grass fed lamb with the
most flavor, the type that followed Mary to school and back, stick with New
Zealand.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After bringing home the lamb, it is now time to sacrifice it
and chop it up into 1 to 2 inch cubes. Try to remove as much fat as possible,
the more fat you keep, the more flare-ups you'll get. Our goal is to grill the
kebabs, not torch them. Now, set the cut meat aside and let’s move on to the
marinade. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZrqT1yjOT28tIFNEGvlmfp2v3DMG4E_0iPS8GUbrodht1XYwwWhcqUi1V4YPo45jS3ZAzGBfrSveNH93ZCHHAJOysfWhP91eEGGUwqCnSbagMXyOM1Ffeyw9P9WaC8MPGiW3QeQaiLTU/s1600/16360770737_91b6c94d9c_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZrqT1yjOT28tIFNEGvlmfp2v3DMG4E_0iPS8GUbrodht1XYwwWhcqUi1V4YPo45jS3ZAzGBfrSveNH93ZCHHAJOysfWhP91eEGGUwqCnSbagMXyOM1Ffeyw9P9WaC8MPGiW3QeQaiLTU/s1600/16360770737_91b6c94d9c_n.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The marinade is super simple and this is where you can play
around with different ingredients that will impart the flavor and tenderize the
meat. The liquid part of the marinade needs to come from something acidic. It
could be anything from vinegar to lemon juice to pomegranate molasses. I prefer
apple vinegar as this is how my grandfather taught me. He grew up in the Caucasus and if that region is good at anything it is grilling Kebabs (or Shashlik in Russian). <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWRghdK4Mk_exd91I2TwkfuS1hwLww_X9lqMKhYBwLhGxO3Bki61yEbbwnYKCuVC7O0CElv3TpNG8txahoNY5QIgcla_gBkUG54thZAX5bUJInWiJrn6GjdAoxZa9SIijGx0da0A3cOA/s1600/5166019979_4c77714000_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWRghdK4Mk_exd91I2TwkfuS1hwLww_X9lqMKhYBwLhGxO3Bki61yEbbwnYKCuVC7O0CElv3TpNG8txahoNY5QIgcla_gBkUG54thZAX5bUJInWiJrn6GjdAoxZa9SIijGx0da0A3cOA/s1600/5166019979_4c77714000_n.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next, chop up some onions, shallots, and garlic. Add salt, pepper and any other spices you enjoy. Mix everything together massaging
all of the ingredients with the meat and let it marinade in the fridge
overnight. If you do it right, your hands should smell for a week following the
marinating process no matter how much you try to wash them. <o:p></o:p></span></div>
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<a href="http://www.grill-easy.com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHE32X79eDpHTrEy7v2syvU3_TwBWhfgm9xFSB6dwLj46DwjBIQtRoQfOvrNh0rGrSZvmwup2Y1JdAnWfaaVH_j366f5aNzpqqfXA9vqWYFb9knzRsE4asx_smCyjfogwFwyObDTqJTtc/s1600/3B7A6461.MOV.Still001.png" height="180" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, when you’re ready to eat, fire up your grill and use
this time to skewer the meat. My personal favorite are Steven Raichlen’s <a href="http://www.amazon.com/gp/product/B0007ZGULG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0007ZGULG&linkCode=as2&tag=gril0e-20&linkId=5JVMZYZKJMP7XVJA" target="_blank">signature stainless steel grilling kabob Skewers</a>. The flat wide design ensures that the
meat will flip when you turn the skewer and not spin in place. Before
skewering, squeeze the meat slightly so that excess marinade doesn't drip onto
the coals. <o:p></o:p></span></div>
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<a href="http://www.amazon.com/gp/product/B0007ZGULG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0007ZGULG&linkCode=as2&tag=gril0e-20&linkId=5JVMZYZKJMP7XVJA" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRgy8Zn8gcOa7ONpK9g0NHF4EBgTRckYKYLqbQNmyd5xAUP0oh7I9qGYWbNWOvnp30CYhVwOoY8QhzQXdu3kKb5Ol9lc5pzngsZb1_DQs5Bnd64R5I7bR9Y_6onVPDzlkz_lcDkRv9FM/s1600/steven-raichlen-best-of-barbecue-grilling-kabob-skewers1.jpg" height="219" width="320" /></a><span id="goog_1293183649"></span><span id="goog_1293183650"></span><a href="https://www.blogger.com/"></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">By now, your grill should be HOT and ready for the Kebabs.
Grill for 5-10 minutes on each side depending on the size and how well done you
like it. Keep a water bottle nearby with a few holes in the cap to spray any
flare-ups. Finally the hardest part of the whole process .... let the kebabs rest
for 5-10 minutes after taking them off the grill. Every part of your brain and
body will tell you otherwise, but hold off on digging in. That's it, you're now a Lamb Kebab grilling ninja! <o:p></o:p></span></div>
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<span style="background: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">If </span><span style="line-height: 18.3999996185303px;">you've</span><span style="line-height: 115%;"> never tried lamb
before or if you think you hate it, I challenge you to give it another shot. But don't take my word for it! </span></span></span></div>
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<b><span style="background: white; font-family: Arial, Helvetica, sans-serif; line-height: 115%;">“Our greatest weakness lies in giving up. The most certain way to
succeed is always to try just one more time.</span><span style="font-family: Arial, Helvetica, sans-serif;">” ~ Thomas Edison</span></b></div>
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Anonymoushttp://www.blogger.com/profile/03975875243743097726noreply@blogger.com1tag:blogger.com,1999:blog-5000381282834460885.post-35736223614666019622015-04-03T12:51:00.000-04:002015-04-03T14:36:45.611-04:00Top 7 Wines to Pair with Grilled Food<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-aepDv4KrocbwKcCTGJTkiLFJo5P9SCt3ZQ7tuaC41mIbAF7dStzWodLqbYkUcCMXc-4Tm8g7EEaN-KeCnr3U_OYVKzZfpWRKhSJEPcCaa9pBq-yE07xWXzY_neRomsswzjPqUFMoVw/s1600/Wine-glass-main.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Top 7 Wines to Pair with Grill Food" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-aepDv4KrocbwKcCTGJTkiLFJo5P9SCt3ZQ7tuaC41mIbAF7dStzWodLqbYkUcCMXc-4Tm8g7EEaN-KeCnr3U_OYVKzZfpWRKhSJEPcCaa9pBq-yE07xWXzY_neRomsswzjPqUFMoVw/s1600/Wine-glass-main.jpg" height="263" title="" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grilling should be easy, and so should picking out the right
wine. When it comes to pairing wine with grilled food, there are
no right answers. It is a very intimate choice that involves the oldest
scientific method: trial and error. We do however need a starting point to begin
experimenting with what works best for us personally. To me, this starting
point is the vineyards themselves. Here are 7 wines that according to
the wineries themselves pair best with various grilled and BBQ fare. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wK2AkBv2eRWePJlTR0JnXo2RYBjYbXWI3FGdfUVRX4HWxo4PtMJ5IiDOoO54cMBq1lVrNcctFkh6FRzehSfHW9ojY6CU-jnpb4YqkGqWiNaqh9EMi5zh_iexxh58xAmxBLYafPP7gI0/s1600/benziger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="BBQ Pork Ribs - 2012 Benziger Cabernet Sauvignon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wK2AkBv2eRWePJlTR0JnXo2RYBjYbXWI3FGdfUVRX4HWxo4PtMJ5IiDOoO54cMBq1lVrNcctFkh6FRzehSfHW9ojY6CU-jnpb4YqkGqWiNaqh9EMi5zh_iexxh58xAmxBLYafPP7gI0/s1600/benziger.jpg" height="200" title="BBQ Pork Ribs - 2012 Benziger Cabernet Sauvignon" width="60" /></a></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">BBQ Pork Ribs | <i><a href="https://winelibrary.com/wines/cabernet-sauvignon/2012-benziger-cabernet-sauvignon-84832#i.cvjy2l17v8crpr" target="_blank">2012 Benziger Cabernet Sauvignon</a></i></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Our Sonoma County Cabernet Sauvignon is very inviting with aromas of black olive and savory, dark fruit. Its well weighted structure and integrated tannins add a light chalkiness to the palate . Flavors of black currant, bing cherry and juicy plum endure from start to finish, as hints of tea and cocoa help support the mid - palate.</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">BBQ Brisket | <i><a href="https://winelibrary.com/wines/cabernet-sauvignon/2013-smith-hook-cabernet-sauvignon-85880#i.cvjy2l17v8crpr" target="_blank">2013 Smith & Hook Cabernet Sauvignon</a></i></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Showing off spicy aromas and fruity flavors, this robust
Cabernet is perfect pairing for BBQ! This maroon beauty shows an elegant balance
of fruit and oak. Aromas of cedar and cassis jump out of the glass, while the
palate evokes flavors of black cherries and dark chocolate. This dark and dense
wine shows strong tannins from the first sip with a dry finish balanced by
hints of vanilla and cloves.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXIONkQXXuIC7KCPVyeHweq6uIBq1S82ay0TnPGW3-MYePZGCVrs3hwKBe7GwJI1oua49diCYK8kcaU1i7Q0PjXmOC_Nm0O4iMVVoravInE-j2kFB01G4KrXV2uM6zHGhyphenhyphenBQ6Pwd9KIA/s1600/pull-eighty.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Grilled Poultry - 2012 Pull Eighty Pinot Noir" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXIONkQXXuIC7KCPVyeHweq6uIBq1S82ay0TnPGW3-MYePZGCVrs3hwKBe7GwJI1oua49diCYK8kcaU1i7Q0PjXmOC_Nm0O4iMVVoravInE-j2kFB01G4KrXV2uM6zHGhyphenhyphenBQ6Pwd9KIA/s1600/pull-eighty.png" height="200" title="Grilled Poultry - 2012 Pull Eighty Pinot Noir" width="55" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Grilled Poultry, Pork, Fish | <i><a href="https://winelibrary.com/wines/pinot-noir/2012-pull-eighty-pinot-noir-86116#i.cvjy2l17v8crpr" target="_blank">2012 Pull Eighty Pinot Noir</a></i></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Our Pinot Noir is carefully crafted from fruit that is
selected for its aromatics and depth of flavor. The vineyards that go into Pull
Eighty are blended to create a well balanced and classic expression of Pinot
Noir from Oregon.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYrYz7sQIiEuGLKKrHvnJXyVmX3eVyseC-aMXEseIV-oGHuqGQx3Quhy__lBlmyucLjHrgqmao5bNU-gH7QO7oELZSNP_hNTx5U8OtnRJSNPzSZm6axpFSpxqXKIs09aB7Pq6aYaA6I4/s1600/annabella.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Grilled Salmon - 2013 Annabella Chardonnay" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYrYz7sQIiEuGLKKrHvnJXyVmX3eVyseC-aMXEseIV-oGHuqGQx3Quhy__lBlmyucLjHrgqmao5bNU-gH7QO7oELZSNP_hNTx5U8OtnRJSNPzSZm6axpFSpxqXKIs09aB7Pq6aYaA6I4/s1600/annabella.jpg" height="200" title="Grilled Salmon - 2013 Annabella Chardonnay" width="63" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Grilled Salmon | <i><a href="https://winelibrary.com/wines/chardonnay/2013-annabella-chardonnay-86457#i.cvjy2l17v8crpr" target="_blank">2013 Annabella Chardonnay</a></i></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Annabella Chardonnay is a full flavored wine with medium
body and a rich concentration of fruit. It has overtones of apples and pears
with a wonderful nose and mouth feel. A subtle essence of new oak creates a
lingering finish. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvHrrgtNWvapH15ADEkBbZv88u3QRX5EypYeG3QUfcPUT1-EsHG7-lhcjwar_2YeP_PCwj33y6uHdrY5PkYG-wXaskWrqCKvQT9XTmz62YxLai5eUdL8SfsyOeu58dJIBjyGSYDX7ZdM/s1600/Yarden.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Grilled Rack of Lamb - 2011 Yarden Cabernet Sauvignon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvHrrgtNWvapH15ADEkBbZv88u3QRX5EypYeG3QUfcPUT1-EsHG7-lhcjwar_2YeP_PCwj33y6uHdrY5PkYG-wXaskWrqCKvQT9XTmz62YxLai5eUdL8SfsyOeu58dJIBjyGSYDX7ZdM/s1600/Yarden.png" height="200" title="Grilled Rack of Lamb - 2011 Yarden Cabernet Sauvignon" width="50" /></a><b><span style="font-family: Arial, Helvetica, sans-serif;"></span></b></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Grilled Rack of Lamb | <i><a href="https://winelibrary.com/wines/cabernet-sauvignon/2011-yarden-cabernet-sauvignon-84772#i.cvjy2l17v8crpr" target="_blank">2011 Yarden Cabernet Sauvignon</a></i></span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mostly central Golan and Upper Galilee. Aged for 18 months
primarily in small French oak barrels. On the palate, intense ripe blackberry,
cherry, cassis and plum notes with toasty oak, vanilla and a nuance of spice
and tar; full-bodied and concentrated with a long complex finish. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvw17PwcxH1HQyGAfjQ_-dFduppReMKh4DTloljKsN7PcREY48GaIzXbWOONQR0xwXzoqQMRS1Pa3T5ZDe_EUgSmrEEAggFKT-UDIGOlXLssaGpsjL2-aD3KzJl5m_VS4Q4MIEfMgEOA/s1600/Herencia-Altes-Garnatxa-Negra.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Grilled Steak and Game - 2013 Herencia Altes Garnatxa Negra" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvw17PwcxH1HQyGAfjQ_-dFduppReMKh4DTloljKsN7PcREY48GaIzXbWOONQR0xwXzoqQMRS1Pa3T5ZDe_EUgSmrEEAggFKT-UDIGOlXLssaGpsjL2-aD3KzJl5m_VS4Q4MIEfMgEOA/s1600/Herencia-Altes-Garnatxa-Negra.png" height="200" title="Grilled Steak and Game - 2013 Herencia Altes Garnatxa Negra" width="56" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Grilled Steak and Game | <i><a href="https://winelibrary.com/wines/grenache-garnacha/2013-herencia-altes-garnatxa-negra-84339#i.cvjy2l17v8crpr" target="_blank">2013 Herencia Altes Garnatxa Negra</a></i></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bright crimson in colour, this wine is very expressive with
notes of red fruits and minerals that leap from the glass. Plenty of fruit on the
palate, a touch of complexity and sweet tannins.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7EBnZra2VYJV-Rd17PSDlGLeZFfMs05Kor9xPAPIrXYmPdvcoxvVbzC9QmZ00_iYRFsRz6fXlqs9uz-ycRqfLbAIUoc2vktzhnCH-K9lXpUV_6ctotN4Oj7pVfq31Haa5G_lEVs7FnE/s1600/Kris+Pinot.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Grilled Vegetables - 2013 Kris Pinot Grigio" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7EBnZra2VYJV-Rd17PSDlGLeZFfMs05Kor9xPAPIrXYmPdvcoxvVbzC9QmZ00_iYRFsRz6fXlqs9uz-ycRqfLbAIUoc2vktzhnCH-K9lXpUV_6ctotN4Oj7pVfq31Haa5G_lEVs7FnE/s1600/Kris+Pinot.png" height="200" title="Grilled Vegetables - 2013 Kris Pinot Grigio" width="54" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Grilled Vegetables | <i><a href="https://winelibrary.com/wines/pinot-gris-pinot-grigio/2013-kris-pinot-grigio-82725" target="_blank">2013 Kris Pinot Grigio</a></i></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pale yellow with green reflections, Kris offers enticing aromas of acacia flowers, citrus, tangerine, apricots, and hints of almonds. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>What is your favorite wine? </b></span></div>
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Anonymoushttp://www.blogger.com/profile/03975875243743097726noreply@blogger.com4tag:blogger.com,1999:blog-5000381282834460885.post-5186145523860022312015-03-29T16:48:00.000-04:002015-03-31T09:38:28.066-04:00Grilling Paleo<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">How many ingredients do you think make up a popular TV
Dinner that you pop into the microwave for a few minutes to “cook” and eat? Here’s
a hint: it’s well over 100. In fact, most spellcheckers (unless you run an industrial
chemistry lab) won’t even recognize 16 of those ingredients as real words. Have
we gone a little too far? Maybe. Can we live without instant meals? Possibly.
Can food taste good without Disodium Inosinate and Guanyalte (<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #252525; line-height: 115%;">C</span><sub><span style="background: white; color: #252525; line-height: 115%;">10</span></sub><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #252525; line-height: 115%;">H</span><sub><span style="background: white; color: #252525; line-height: 115%;">11</span></sub><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #252525; line-height: 115%;">N</span><sub><span style="background: white; color: #252525; line-height: 115%;">4</span></sub><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #252525; line-height: 115%;">Na</span><sub><span style="background: white; color: #252525; line-height: 115%;">2</span></sub><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #252525; line-height: 115%;">O</span><sub><span style="background: white; color: #252525; line-height: 115%;">8</span></sub><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #252525; line-height: 115%;">P</span> ) ? Definitely.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A few years ago, my wife introduced me to something called
the Paleo diet. No grains, no junk food, no sodas, no dairy, no problem. The
only question I had was if I can keep grilling. This was and always will be my
only prerequisite to any diet. If by now you haven’t heard of the Paleo diet,
you’re probably living in a cave (in which case you actually created the Paleo
diet, so thank you!) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeV6vBuOvDmqcALYBuo6xpqk7cMpNjW9qt_56j1gsIz1eDhc37yzh70tZG-TrOxw6JPrdykmNFWm9BQg1jP0oKKoJGLdKQtlUAUG9KOHuLtlxWn9ZEDr_jHefsTW1aFQMSuAjmFwBIenM/s1600/Paleo+flow+Chart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeV6vBuOvDmqcALYBuo6xpqk7cMpNjW9qt_56j1gsIz1eDhc37yzh70tZG-TrOxw6JPrdykmNFWm9BQg1jP0oKKoJGLdKQtlUAUG9KOHuLtlxWn9ZEDr_jHefsTW1aFQMSuAjmFwBIenM/s1600/Paleo+flow+Chart.jpg" height="239" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There is nothing more Paleo than grilling over an open flame.
In fact it’s a surefire way to stay on track. If you can grill it, it’s most
likely Paleo friendly. There are however
some things to keep in mind prior to firing up your grill. </span></div>
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<ul>
<li style="text-align: justify;"><span style="text-indent: -0.25in;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Know what was eaten by the animal you’re about
to grill. The diet of your food source is just as important as your diet. When
choosing meat, try to go for grass fed. If your cow’s diet consisted of grains,
steroids and antibiotics, then as the saying goes … “you are what you eat”.</span> </span></li>
</ul>
<ul>
<li style="text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -0.25in;">Pay attention to your marinades and sauces. The
best approach is to make them from scratch with ingredients that you can
pronounce.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">There are many <a href="http://www.fitnessinanevolutionarydirection.com/2014/12/caveman-cue-bbq-sauce-paleo-vegan.html" target="_blank">resources</a> </span><span style="text-indent: -0.25in;">online that will point you in the right direction. Next time you’re in a
supermarket, take a look at what is inside the leading brand barbecue sauce. It’s
no TV Dinner, but your head will be spinning when you’re done reading.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">If you can’t make something from scratch,
when you buy a sauce, look at the back of the bottle and trust your gut. After
all, that is where it will end up. </span></span></li>
</ul>
<ul>
<li style="text-align: justify;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="text-indent: -0.25in;">Cavemen didn't have propane, so don’t disrespect
the Paleo diet by using a gas grill. </span><span style="text-indent: -0.25in;">Instead,
try grilling with all natural lump charcoal or briquettes without the usual chemical
binders and fillers.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">The
fastest way to have cavemen point and laugh at you is to use lighter fluid to
light your charcoal. Save yourself the humiliation and either use a charcoal
chimney or even easier a <a href="http://www.grill-easy.com/" target="_blank">GrillEasy FireQube</a>.</span></span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fire up your grill and bring out your inner caveman or woman.
And remember, the only ingredient that truly
makes everything taste great is <i>love</i>. It's gluten free and I add it to everything that goes on my grill.</span></div>
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Anonymoushttp://www.blogger.com/profile/03975875243743097726noreply@blogger.com2tag:blogger.com,1999:blog-5000381282834460885.post-76930709377828076222015-03-20T14:24:00.000-04:002015-03-24T16:27:35.651-04:00Step Up Your Grilling Game<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3C5yAd2TVkhHh4ZKJYYtns6_1gBrB5_ay331DSgpjr1eS2-Kf-pg05E7RXp3kNEbyxHvSk_2Y7zgzQkAKtRLN5E_cLZv9vdPkRQPtGYssvl8A6UtflIWpjMfL5XEyVW43AgCNh7lRa8/s1600/Cameo-Word-Up---NTSC-CD-545722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3C5yAd2TVkhHh4ZKJYYtns6_1gBrB5_ay331DSgpjr1eS2-Kf-pg05E7RXp3kNEbyxHvSk_2Y7zgzQkAKtRLN5E_cLZv9vdPkRQPtGYssvl8A6UtflIWpjMfL5XEyVW43AgCNh7lRa8/s1600/Cameo-Word-Up---NTSC-CD-545722.jpg" height="320" width="302" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt; line-height: 107%; text-align: justify;">Cameo’s
1986 hit “<a href="https://www.youtube.com/watch?v=MZjAantupsA" target="_blank">Word Up</a>!” said it best: </span><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">“</span><i style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Spring is in the air, so light up your grill like you just don’t care</i><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">.”
</span><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Ok, so maybe those weren't the exact
lyrics, but I like this version better.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We just survived another grueling
winter and the grills are finally being dusted off, or in my case de-iced. We
can now all come out of our igloos and declare victory. The official international
grilling season has begun! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here are a few ways to step up
your grilling game this season. </span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PWe-U2zmno3uFnrUVMcxu-PiU3PgQiU1c7ojSyt5y3Rmi-gjBahyphenhyphen5UQXxTXAZoI18dzNcFBMwJOo1zZ3XbE0bCAmsVIf4Dkc3YUQsah2wGBTfQ_Zm_wga6PeqU6H22l-OrVkBvad_jo/s1600/Lomo+(640x640).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PWe-U2zmno3uFnrUVMcxu-PiU3PgQiU1c7ojSyt5y3Rmi-gjBahyphenhyphen5UQXxTXAZoI18dzNcFBMwJOo1zZ3XbE0bCAmsVIf4Dkc3YUQsah2wGBTfQ_Zm_wga6PeqU6H22l-OrVkBvad_jo/s1600/Lomo+(640x640).jpg" height="200" width="200" /></a></div>
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<b><span style="font-size: 11pt; line-height: 107%;"><span style="font-family: Arial, Helvetica, sans-serif;">Learn a New Technique</span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Grilling has come a long way from
flipping burgers and hot dogs. Challenge yourself to master a technique that you
never tried before, something that scares you. Last year, I mastered a traditional
Colombian technique called “<a href="http://food52.com/recipes/18568-steven-raichlen-s-salt-crusted-beef-tenderloin-grilled-in-cloth-lomo-al-trapo" target="_blank">Lomo al Trapo</a>” (Tenderloin in a cloth) .
It sounds and looks crazy, but tastes amazing! Steven Raichlen's classic book <a href="http://www.amazon.com/gp/product/0761148019/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0761148019&linkCode=as2&tag=gril0e-20&linkId=2MMEQRZWZTQPTOH3" target="_blank">Planet Barbecue!</a> is a great place to start exploring new techniques you've never heard of. </span><o:p></o:p><br />
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<a href="http://www.bondatfoods.com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtyxF5ynVIhcOgmndAz3UjJ8EROaHICcAds28zt7e165l1rZd07g7Q7Ak6-YjbFnXynKJt10fACMrc_t2E4JVYC7PaVfEqiMGm2fstSp3-4EcOsBjhlN0V63whGiMRayPw3Rz8Y75167I/s1600/Spice+Rub.jpg" height="200" width="200" /></a></div>
<b><span style="font-size: 11pt; line-height: 107%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></b>
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<b><span style="font-size: 11pt; line-height: 107%;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: 11pt; line-height: 107%;"><span style="font-family: Arial, Helvetica, sans-serif;">Experiment with Spice Rubs</span></span></b></span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grilling and BBQ is all about depth
of flavors. This is where your creativity kicks in and you can start channeling
your inner child that loved making Pixie sticks from Kool-Aid powder. It’s ok,
just embrace the innocence. The most common base for any good rub is salt and
sugar. After that, the only limit is your imagination (just please don’t use
Kool-Aid). Go for BOLD, but not overpowering. Give whatever you are rubbing a
chance to reveal its own natural flavors. Once you nail down a winner, store it
in a <a href="http://www.amazon.com/gp/product/B00RUM4MQ4/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00RUM4MQ4&linkCode=as2&tag=gril0e-20&linkId=6LFL4XH2KEPX4ANC" target="_blank">container</a>,
share it with friends and keep coming up with new flavors. </span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0oYzIss2PvDRFxHjV9NkidaRaTEgpjRqQBvhXWnA03RyxtmRtDIueuNLFT5A6QjquNriReq3BBfIuk6NSkTxiepeJ0oDnjjhT-pnBE0WRVcQefq8swGAUV1cRYSR7_BL5_JlyJiftB8/s1600/Lemons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0oYzIss2PvDRFxHjV9NkidaRaTEgpjRqQBvhXWnA03RyxtmRtDIueuNLFT5A6QjquNriReq3BBfIuk6NSkTxiepeJ0oDnjjhT-pnBE0WRVcQefq8swGAUV1cRYSR7_BL5_JlyJiftB8/s1600/Lemons.jpg" height="200" width="200" /></a></div>
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<b style="text-align: justify;"><span style="font-size: 11pt; line-height: 107%;"><span style="font-family: Arial, Helvetica, sans-serif;">When Life Gives You Lemons, Grill Them!</span></span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grills are not just meant for
meat and veggies. Grilling fruits opens up a whole new world of possibilities. Step
outside of your comfort zone and into the awesomeness zone. The natural sugar
in the fruit will caramelize and flavors will become bolder as water
evaporates. One of my all-time favorites is grilling lemons and making
lemonade. They become very soft and much easier to squeeze. Just add some sugar
and rosemary. Your taste buds will forever be grateful. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Get fired up and make
this the best grilling season ever! Make the commitment to step up your grill
game and stick with it. Come on baby tell me what's the word……Word Up! </b></span><b><o:p></o:p></b></div>
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<o:p></o:p></div>
Anonymoushttp://www.blogger.com/profile/03975875243743097726noreply@blogger.com0tag:blogger.com,1999:blog-5000381282834460885.post-65147846996246603472015-03-16T11:14:00.000-04:002015-03-20T18:02:57.021-04:00Top 7 Things You Shouldn’t Boil<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTdcGssLAMpnMxKR6rQVg-P9DWqFnDvjiURlZ-VJ3pYcBNJJ4bsgqzReKa5JbSlcX8EgQy8KE-8g2Bj9joCO140PyKtdaukshJkeiI6BI4JrtK-YJcsc4QU6-_f8w7YwbLPLl3eUSFgQ/s1600/St.+Patty's+day.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoTdcGssLAMpnMxKR6rQVg-P9DWqFnDvjiURlZ-VJ3pYcBNJJ4bsgqzReKa5JbSlcX8EgQy8KE-8g2Bj9joCO140PyKtdaukshJkeiI6BI4JrtK-YJcsc4QU6-_f8w7YwbLPLl3eUSFgQ/s1600/St.+Patty's%2Bday.jpg" height="198" width="200" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">St. Patrick's day is synonymous with boiled beef and cabbage.
Now I’m not saying there is anything wrong with boiling beef….ok yes I am. For
god’s sake, don’t boil your beef. Drink green beer, yes please. Dress up like a
leprechaun, be my guest. Just remember, there is never a pot of gold at the end
of the beef boiling rainbow. </span><span style="font-family: Arial, Helvetica, sans-serif;">As a quick reference
guide, here are some other things we don’t advise boiling.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Top 7 Things you Shouldn't Boil:</b></span></div>
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<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEf1AEmGftSGzftdDSnzggkFEpbfrBRWH-xRxfvddxnSYhN9EdrJ1oZOl_Zph3BJGirypWqTKCR8GSiXRjInDGD31e833CGZthzZ_N-qZMgj6hSghjYsjpGCL4Y0whyphenhyphenm_KRWeOjrJO2I/s1600/Bolied-beef.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEf1AEmGftSGzftdDSnzggkFEpbfrBRWH-xRxfvddxnSYhN9EdrJ1oZOl_Zph3BJGirypWqTKCR8GSiXRjInDGD31e833CGZthzZ_N-qZMgj6hSghjYsjpGCL4Y0whyphenhyphenm_KRWeOjrJO2I/s1600/Bolied-beef.jpg" height="133" width="200" /></a>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Hamburgers</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pineapple</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pizza</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Buffalo Wings</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Portobello mushrooms</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Rack of Lamb</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bacon</span></li>
</ul>
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<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></span><br />
<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Happy
St. Patricks Day! And if you absolutely have to, please boil responsibly. </b></span></span><br />
<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></span>
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<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></span>Anonymoushttp://www.blogger.com/profile/03975875243743097726noreply@blogger.com0tag:blogger.com,1999:blog-5000381282834460885.post-81357141912342299872015-03-11T10:38:00.000-04:002015-03-20T18:04:02.143-04:00Why Grilling is Better Than the New Apple Watch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVYG9tGyJY5oxPtMUYqQoJ3gVBmsFIzpOich868wi6l-a0qqHTrE-iyKOH_5YWG_BDcoIsVGP4ei-l_3fpjF2F5Y7OnXntFkdgNnXFjQsISc74qInAl6hyZHbT_ip9TThrxoXxWkI1Ws/s1600/Watch+Final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVYG9tGyJY5oxPtMUYqQoJ3gVBmsFIzpOich868wi6l-a0qqHTrE-iyKOH_5YWG_BDcoIsVGP4ei-l_3fpjF2F5Y7OnXntFkdgNnXFjQsISc74qInAl6hyZHbT_ip9TThrxoXxWkI1Ws/s1600/Watch+Final.jpg" height="320" width="216" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt;">Long before Bl</span><span style="font-size: 12pt;">ue</span><span style="font-size: 12pt;">tooth, Angry Birds, and Uber there was a</span><span style="font-size: 12pt;">nother</span></span><span style="font-size: 12pt;"><span style="font-family: Arial, Helvetica, sans-serif;"> disruptive technology that somehow bypassed Silicon
Valley. In fact it most likely started on a different continent all
together over one million years ago: Controlled Fire! We don’t think about it
much anymore, but imagine for a moment the cultural shift that must have occurred due to
Fire.</span><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt;">We often say, “I can’t
imagine not being connected to the internet” and freak out when we have a 10
second disruption in our connection to the world wide virtual teat that we all
suckle on for our livelihood. Our worst case scenarios have shifted from being
attacked by wildebeests in the wild to Facebook telling us the </span><span style="font-size: 12pt;">five</span><span style="font-size: 12pt;"> words of doom “Can’t Connect, Tap to Retry”.<o:p></o:p></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;"><span style="font-family: Arial, Helvetica, sans-serif;">The
new Apple Watch is very promising and I’m sure <a href="http://www.dicktracymuseum.com/chester-gould/biography/" target="_blank">Chester Gould</a> (creator of Dick
Tracy) was smiling down on Tim Cook during Apple’s keynote speech a few days
ago. As magical as it is, there is nothing more magical than a good old fashion
open flame, the type that hypnotizes you into a state of primal glory. No
buttons, no push notifications, no reminders, no logins, and no ads following
you around, just Fire. This is why I grill, this is why I hold on so dearly to
the one technology that truly connects us to our past, to our family, to our
friends, to our desire to be human.<o:p></o:p></span></span></div>
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fires you up about grilling?</span><span style="color: #500050; font-family: Times New Roman, serif;"><o:p></o:p></span></span><br />
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Anonymoushttp://www.blogger.com/profile/03975875243743097726noreply@blogger.com5tag:blogger.com,1999:blog-5000381282834460885.post-40007365865195122252015-02-26T22:35:00.000-05:002015-03-20T20:47:23.756-04:00Grilling Safety (or how not to burn down your house) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrhsPi0oSwuV81X8vO9FkVjDESN9MYlQ6B5BtoaClYCHTSnayfH3XiUZEgD95Ldruil6xr2Bf4D5brZyxu2DrFtl3jzpK1OOdyLAsAaAlVKpIMf-aAfVZlY0SRw9kDdmfWfG2smG8ydo/s1600/E5_Pocono_Mountain_PA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrhsPi0oSwuV81X8vO9FkVjDESN9MYlQ6B5BtoaClYCHTSnayfH3XiUZEgD95Ldruil6xr2Bf4D5brZyxu2DrFtl3jzpK1OOdyLAsAaAlVKpIMf-aAfVZlY0SRw9kDdmfWfG2smG8ydo/s1600/E5_Pocono_Mountain_PA.jpg" height="184" width="320" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">The volunteer fire trucks in the Pocono Mountains are yellow! I can still picture them like
it was yesterday. Eight years ago, m</span></span><span style="font-family: Arial, Helvetica, sans-serif;">y friends and I rented a house and were celebrating the holidays. It was six in the morning, we were
all asleep and our house was on fire. A loud knock on the door and frantic
yelling from a neighbor walking his dog got our attention. We were all hung
over after a night of partying and grilling. As the smoke started to fill the
house, my friend grabbed a fire extinguisher. To our luck, it was a
tiny pint-sized one that can gracefully put out a few birthday candles, but didn't fare so well with a burning deck and side of the house. My first thought was that we all need
to put on our pants and get the hell out. My second thought was that we just lost
our security deposit. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6g_1aU-ds7z5LXVULhhpT76sABy2XzG70t2XJRdXyeuWQeyVPu4ooBCLPi7738dV6_f_Jn6YEejeWMZdm_FVJFUl0Eb4B5gkIO9y8S4lw1v3z44Tm0K03bfoiEtYptpHBORq_0_z-jM/s1600/IMG_1306.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6g_1aU-ds7z5LXVULhhpT76sABy2XzG70t2XJRdXyeuWQeyVPu4ooBCLPi7738dV6_f_Jn6YEejeWMZdm_FVJFUl0Eb4B5gkIO9y8S4lw1v3z44Tm0K03bfoiEtYptpHBORq_0_z-jM/s1600/IMG_1306.jpg" height="200" width="266" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdha6kzGmNRSMEsWcaGr9z8XyFk8lhuuQ3othIzj3hDJGMNGB6WYZe_KK6yIseXAUNJbUTqEniJo3Lq3gAk72snqNC5fEB2daR_jCHBXLUF8JdCPSYj_I3opUDeqZiwII0BA7xWAUy8s/s1600/IMG_1308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdha6kzGmNRSMEsWcaGr9z8XyFk8lhuuQ3othIzj3hDJGMNGB6WYZe_KK6yIseXAUNJbUTqEniJo3Lq3gAk72snqNC5fEB2daR_jCHBXLUF8JdCPSYj_I3opUDeqZiwII0BA7xWAUy8s/s1600/IMG_1308.jpg" height="200" width="266" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As they say, grilling is all fun and games until somebody
burns down the house. The charcoal we discarded and thought was completely
out was NOT. To make things worse the ashes were disposed of into a
paper bag with a jumbo sized bottle of lighter fluid right next to it. There is
only one word to describe the whole situation, and it starts with a hash-tag……#EPICFAIL.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here are some tips to avoid burning down your house (from
the Hearth, Patio & Barbecue Association) :</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFXmrLD-lxn0jWixWy3fi7gKGB1cESnZ4K80w9vq8UlaLAR8Qo2rbNIcmp8f5vo10gx3DAHY54OZf4nS2sVCa4NfODMPvKKKwmkM1kQuA3bRvI5iDT1N-nfKwuFv3T7HYPWFc29rrASA/s1600/48_hours.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGFXmrLD-lxn0jWixWy3fi7gKGB1cESnZ4K80w9vq8UlaLAR8Qo2rbNIcmp8f5vo10gx3DAHY54OZf4nS2sVCa4NfODMPvKKKwmkM1kQuA3bRvI5iDT1N-nfKwuFv3T7HYPWFc29rrASA/s1600/48_hours.jpg" height="50" width="53.76" /></a></div>
<b style="text-indent: -0.25in;"><span style="font-family: Arial, Helvetica, sans-serif;">Allow coals to burn out completely and let the ashes cool at least 48 hours before disposing</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUv54c9ElvBK3PMHsEx063FcBUzJ0TLVQMzoBtKo1cR-5dOU3IPIxW_DTg49y9PwpFbHfuXd43ILGLiQS7ax7ZcVvTkq-jgs2GZmXeoWf6xBHwdlSPVbf0MXWYUMu9p-UP9WWdXWuuRE/s1600/Bucket.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUv54c9ElvBK3PMHsEx063FcBUzJ0TLVQMzoBtKo1cR-5dOU3IPIxW_DTg49y9PwpFbHfuXd43ILGLiQS7ax7ZcVvTkq-jgs2GZmXeoWf6xBHwdlSPVbf0MXWYUMu9p-UP9WWdXWuuRE/s1600/Bucket.jpg" height="57.8" width="50" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Dispose of cold ashes in a non-combustible container and be sure no other combustible</span></b><b><span style="font-family: Arial, Helvetica, sans-serif;"> materials are near by</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4SJjBRJzDquuUQxxCM1s3HsH2MGIxXVQODCMqpfW-mv3rCjUp_nscNPawp1cMVK3UcrsAUOWjIfAQK5VxVsJYtCR3u4DkiN54wB7baGX-8ZobYAu1M1KyhGZ5TrgWplMEyiUqgdNnFU/s1600/Pour+water.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4SJjBRJzDquuUQxxCM1s3HsH2MGIxXVQODCMqpfW-mv3rCjUp_nscNPawp1cMVK3UcrsAUOWjIfAQK5VxVsJYtCR3u4DkiN54wB7baGX-8ZobYAu1M1KyhGZ5TrgWplMEyiUqgdNnFU/s1600/Pour+water.jpg" height="46.5" width="50" /></a></div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">If you
must dispose of ashes before completely cooled, place them in heavy duty foil
and</span></b><b><span style="font-family: Arial, Helvetica, sans-serif;"> soak with water
completely before disposing in a non-combustible container</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b>
<b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b><span style="font-family: Arial, Helvetica, sans-serif;">What is your most memorable #EPICFAIL grilling moment?</span><b><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></b><br />
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Anonymoushttp://www.blogger.com/profile/03975875243743097726noreply@blogger.com0