Pitmaster Malcom Reed of How to BBQ Right brings his signature approach to the grill in this collection of summer recipes built for authentic outdoor cooking. Whether you’re working with different ingredients or just looking to switch things up this season, these dishes are full of bold flavor and come together with the kind of practical know-how that holds up at the tailgate, while camping, in the backyard, or anywhere you’re cooking over fire.

From crisp-skinned duck and firecracker-glazed wings to barbecue-style sliders and smoked queso dip, this spread’s made for folks who live for campfires and coolers—easy to prep, built for sharing, and packed with flavor. And when the smoke settles, enjoy a simple peach cocktail to help you kick back and cool off.

Watch these Recipes in Action!

• Grilled Duck Breast with Popper Sauce
• Firecracker Chicken Wings
• Barbecue Pork Tenderloin Sliders
• Smoked Queso Dip
• Peach Shandy Cocktail

Your new favorite restaurant should be your own backyard. You don’t need to dine out to appreciate restaurant-quality meals. With Broil King grills, you can take grilling at home to a new level.

Your grill is the most versatile cooking appliance you have at home. It can deliver unique and unmistakable flavors limited only by your imagination. It’s the only one that can cook absolutely everything. Think about it; your kitchen stove has two main functions. A stovetop for heating pots and pans, boiling, searing or frying food, and an oven for roasting, baking or broiling. You may also have a toaster and a range of other kitchen gizmos & gadgets for cooking food.

Your Grill is More Versatile Than Your Oven

Since your Broil King grill has a lid and a sealed cook box which retains heat, it can do any of the baking and roasting that you do in your oven. All you need to do is preheat it, dial-in the temperature to bake that perfect blueberry pie, roast some potatoes with leeks and pancetta or roast a juicy prime rib. You can even bake from-the-box items like frozen pizza, chicken fingers, or fries.

The direct-flame side burner on your Broil King is the same, if not better, than your oven range top. It has lots of power for boiling water, simmering or sautéing. Your grill surface can also do much of the low to medium pan work, provided you use pots and pans with metal handles. For example, you get so much more character from a pasta sauce infused with flavor from wood chips and the juices that were vaporized from your grilled meatballs.

Your grill has benefits beyond its ability to bake and boil. Crank your Broil King and put a pizza stone on the cooking grids. While your oven may top out at 550˚F (288˚C), your Broil King can quickly climb to 700–800˚F. The perfect temperature for a fresh Neapolitan-style pizza.

And we saved the best for last! Your grill has a flavor advantage that you just can’t get indoors…smoke. Smoke in the kitchen usually sets off alarms and maybe some barking, crying and towel waving. But out on your grill, smoke is a flavor opportunity! The smoke on your grill is the result of juices vaporizing as they hit the hot surfaces of your grill. Vaporization is packed with flavor, and when it sticks to the wet surface of your food, it adds a lot of depth to your meal.

Get $200 off any Baron Broil King Gas Grill. Contact The Fireplace Shop and Grill Center at West Sport in Sudbury.

With a stylish, distinct look and carefully sculpted curves, the Broil King line of gas grills will complement any outdoor environment. You can sear steaks to perfection, rotisserie cook poultry or roasts, and even bake elaborate desserts. Every part of the cooking system is designed and engineered for a specific purpose. When combined, the results are simply spectacular.

The Baron™ series offers both power and performance in a variety of sizes to suit all types of grillers. At the heart of the Baron series is the legendary Broil King®cooking system: heavy-duty 8mm stainless steel cooking grids, stainless steel Flav-R-Wave™technology, and powerful stainless steel Dual-Tube™ burners. Easy to maintain, with urban styling and a performance package that rivals any other grill, the Baron series is in a class by itself.

The Baron gas grills feature a large primary cooking surface and includes a durable cast aluminum oven, stainless steel Dual-Tube™ burners, illuminated control panel lights, stainless steel 8mm rod cooking grids, stainless steel warming rack, stainless steel Flav-R-Wave™ cooking system, and electronic ignition. Many models feature a powerful infrared side burner with a solid stainless steel 8mm rod cooking grid, stainless steel drop-down side shelves, and an enclosed black cabinet base.

Are you interested in $200 off any Baron Broil King Gas Grill? Contact The Fireplace Shop and Grill Center at West Sport in Sudbury.

Carne asada is an undisputedly delicious, classic Mexican preparation for steak that looks just as beautiful as it tastes. Translating to "grilled meat," carne asada is marinated flank or skirt steak in a flavorful, citrus-spiked mixture for several hours—or up to overnight—before grilling. The result is a juicy, beef-forward piece of meat with plenty of the smoky, signature char.

What’s the best cut of meat for carne asada?

The most common cuts used for carne asada are skirt steak or flank steak, which both have intense beefy flavor. If you can’t find skirt or flank steak, you can also make a delicious carne asada with hanger or flat iron steak.

The marinade.

For this preparation, the marinade is as important as the meat. There are as many marinades for carne asada as there are taquerias that specialize in this dish. This recipe employs the must-haves of garlic, cilantro, citrus, and chipotle chiles in adobo. Seville oranges (or sour oranges) are the traditional choice for citrus, but they can be tough to find, especially out of season.

How to make it.

If it’s in the name, it’s a must—a grill is essential to achieving the desired results for carne asada. Go for those beautiful diamond-patterned grill marks, but you don't need to get that fussy with it to get a delicious result. As you're grilling, don't be afraid to rotate the steak on the grill so that the char is distributed evenly on the surface of the meat, instead of concentrating it all in one place. That means more surface area is kissed by the grill, adding a bit of complexity to each and every bite.

Ingredients

• 1 cup chopped fresh cilantro leaves
• 1 chipotle chile in adobo, plus 1 tbsp. adobo sauce
• 2 scallions, coarsely chopped
• 3 cloves garlic
• Zest and juice of 2 limes
• Zest and juice of 1 navel orange
• 1 Tbsp. canola oil, plus more for grill
• 1 Tbsp. Worcestershire sauce
• 2 1/2 tsp. ground cumin
• 2 tsp. kosher salt, plus more
• 1 tsp. coarsely ground black pepper, plus more
• 2 lb. skirt steak, trimmed, cut into 6" pieces
• Salsa, pico de gallo, or salsa verde, for serving

Directions

Step 1

In a food processor or blender, blend cilantro, chile, adobo sauce, scallions, garlic, lime zest and juice, orange zest and juice, oil, Worcestershire, cumin, salt, and pepper until smooth.

Step 2

Place steak into a large resealable bag and pour marinade over. Press as much air out of bag as possible and massage marinade into steak. Refrigerate at least 4 hours or up to overnight.

Step 3

Prepare a grill for high heat; heat 5 minutes (or heat a grill pan over high heat). Pour a small amount of oil onto a wad of paper towels and rub grates until coated with a thin layer of oil.

Step 4

Pat excess marinade from steak with paper towels; season both sides with a heavy pinch of salt and pepper.

Step 5

Grill steak, turning once, until medium-rare or desired degree of doneness and an instant-read thermometer inserted into thickest part registers at least 125°, 2 to 3 minutes per side.

Step 6

Transfer steak to a cutting board, tent with foil, and let rest 5 minutes. Slice against the grain into thin strips.

Step 7

Arrange steak on a platter. Serve with salsa alongside.

Source: Recipe & Image: Delish.com

Ready to experience a high caliber of cooking? Blaze delivers premium outdoor products that are effortless to use and engineered for life.

Unlike some other brands, the Blaze product line isn’t complicated. We design products that allow everyone to experience their high quality. But simple to use and maintain doesn’t mean unsophisticated. Our style combines sleek and modern elements so that each Blaze product is constructed to meet our standards of excellence and efficiency.

The newest additions to the catalog are no different. In fact, products like the brand-new LTE PRO Gas Grill may just be our best yet. And that’s saying something.

Contact The Fireplace Shop and Grill Center at West Sport in Sudbury for more information.

Watch the performance of the Blaze Gas Grill in live testing. Watch how the bbq grill controls flareups and produces great tasting food.

Get $200 off any Blaze Grill plus free assembly, delivery and disposal of the old grill.

Contact The Fireplace Shop and Grill Center at West Sport in Sudbury for more information.

Chef Cal Peternell's easy method for cooking grilled leg of lamb results in tender, flavorful meat in only 20 minutes after it's finished marinating.

Ingredients

1 (4- to 5-pound) boneless leg of lamb, not butterflied

1/4 cup extra-virgin olive oil

8 large garlic cloves, smashed and coarsely chopped

2 tablespoons minced fresh rosemary

Kosher salt

Freshly ground black pepper

Directions

Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.

In a large, shallow dish, combine the olive oil, garlic, and rosemary. Add the lamb and turn to coat. Cover with plastic wrap; refrigerate at least 2 hours or up to 12 hours, turning a few times. Let stand at room temperature for 1 hour before grilling.

Preheat grill to high (450°F to 500°F).

Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Place lamb on oiled grates; grill, uncovered, turning often, until an instant-read thermometer inserted in each piece registers 125°F to 130°F for medium rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece.

Transfer the lamb to a carving board as each one is done. Cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.

Image & Recipe: foodandwine.com

Introducing the most advanced LTE model yet: the LTE PRO. Inspired by our modern new brand look, this grill is designed to provide even more power to users without requiring extra effort.

• A break down the LTE PRO 40-Inch 5-Burner Grill and its exceptional features:
• Digital Temperature Screen: get real-time readouts from the surface & 2 meat probes.
• Larger Capacity Fire Box: cook even more food or take full advantage of the rotisserie.
• 12 mm Hexagonal Grates: thicker grates retain even more heat for next-level searing.
• 4 Cooking Zones: precisely control the heat across the grill surface for ultimate versatility.
• LED Control System: non-slip knobs feature lights with temperature indicators for safety.

Like all Blaze grills, the LTE PRO is backed by a best-in-class, lifetime warranty, so you can buy confidently and take your cooking to the next level.

Ready to experience a high caliber of cooking? Blaze delivers premium outdoor products that are effortless to use and engineered for life. Better designs. Better materials. Better functionality. Backed by a best-in-class lifetime warranty.

Well after our competitor’s products have been left on the curb, Blaze’s outdoor kitchen equipment and grills will continue to serve as centerpieces for our customers’ spaces.

Get $200 off any Blaze Grill plus free assembly, delivery and disposal of the old grill.

Contact The Fireplace Shop and Grill Center at West Sport in Sudbury for more information.

If you want to add a fireplace to your existing home, ask yourself what value it brings to you and your property.

For homeowners considering adding a fireplace to their existing home, here are answers to the key questions you need to ask to determine if a fireplace is right for you.

1. Is It Possible?

With the variety of fireplace options available today, from traditional wood-burning masonry to wall-mounted ventless units, it would be difficult to imagine a situation in which it would be entirely impossible to add a fireplace of some sort.

There’s also the question of fuel: If you’ve got the space to safely store stacks of wood (not against the house--a fire hazard--but within convenient proximity) or an existing source of natural gas or propane, then you’ll increase your options.

2. How Much Will It Cost?

Costs for materials and labor to add a new fireplace can run the gamut from several hundred dollars to several thousand. Among the most popular options, a factory-built gas/propane fireplace unit runs about $2,000 for a basic materials package; add to that at least another $5,000 for the cost to hire professional tradespeople to cut a hole in an exterior wall, frame and build a chimney, install the fireplace, and add a surround and mantle.

Figure on spending about half that or less for a fireplace that vents horizontally through the wall--called a direct-vent fireplace—which eliminates the costs of building a vertical flue and chimney extension, and for simpler finishes around the fireplace opening.

The installation and finishing costs of such units, however, is about the same as the natural gas fireplace.

For those powered by electricity, they are significantly less.

3. Will I Recoup My Up-Front Costs?

A fireplace generally isn’t calculated separately in a professional home appraisal, though real estate salespeople often consider it to be a hot button among potential buyers. According to the National Association of Realtors, 46% of homebuyers said they would pay extra for a house with at least one fireplace, the most popular “desired feature” in the survey.

4. Where Will It Go?

If you’re thinking payback, put the new fireplace in the most-used room in the house (besides the kitchen). That’s usually the family room or great room. But if your goal is personal enjoyment or perhaps the more practical goal of space heating, the best place is where the unit best serves those purposes: to enhance the sitting area of the master bedroom, to heat an office or guest room at the far end of the forced-air system’s duct run, or for holiday ambiance in the lesser-used living room.

And don’t forget the backyard: About 3 million outdoor fireplaces are installed every year as part of an overall trend toward more extensive outdoor living spaces. Expect to pay about the same for an outdoor unit, installed, as you would a comparable indoor fireplace, though don’t expect the outside unit to be an efficient heating source; rather, more so for ambiance.

5. Is a Fireplace Energy-Efficient?

It’s true that a traditional, wood-burning fireplace in a big, open room--while romantic and impressive to guests--is an energy hog by continually sucking conditioned indoor air for combustion and losing most of its heat up the chimney. But sealed units (including those that burn wood) have the mechanics, controls, and venting systems to use outdoor air for combustion, reduce thermal loss, and effectively supplement the home’s primary heating system. A fireplace used for “zoned” or small-area space heating can lessen the energy demand on the furnace and reduce utility bills by allowing you to turn down your thermostat when the fire is going.

Theoretically, a series of well-placed and right-sized fireplaces might completely replace an existing home heating system. A direct-vent gas fireplace is much more efficient as a per-room space-heating option than a traditional central forced-air system (using a furnace). It’s very wasteful keeping your whole house at 70 degrees all the time. If everyone used one of these fireplaces to heat just the rooms they use, when they use them, it would cut the residential heating load by 20%-25%.

Are you interested in updating your fireplace? Contact The Fireplace Shop and Grill Center at West Sport in Sudbury.

Source: houselogic.com

Spacious living room showcases a roaring fire within a prominent fireplace, flanked by comfortable furniture and tasteful decorations on a herringbone wood floor.

Arpino offers these pros and cons of wood-burning fireplaces:

Pros:

• Wood is entirely renewable and when burned “is super warm. You can heat your whole home.”
• It’s economical.
• The smell of wood smoke and the crackle of burning wood create the ultimate romantic ambiance.
• The newly certified wood-burning fireplace products — a fireplace or a stove that burns wood or pellets — emit less particulates in the wood smoke per hour than one cigarette.

Cons:

• The heavy lift involved in stacking, loading, and carrying wood, and doing cleanup, isn't for everyone. “It’s not as fun to do these things as you age.”
• Countering those drawbacks are products like pellets, which look a bit like pretzel nuggets. They’re created from compressed dried wood or other biomass, and they burn like logs. They come in bags and are easier to bring into your house than a load of logs. They can produce “an aggressive flame. It’s not a sit-and-gaze kind of fire, but they’re incredible for warmth.” While you can retrofit your wood fireplace to one that burns pellets, you do need a pellet-burning appliance. You also need electricity, since pellets pour into a hopper that feeds them into the stove; the stove then blows out the hot air. EPA-certified pellet stoves are 70% to 83% efficient.

Are you interested in updating your fireplace? Contact The Fireplace Shop and Grill Center at West Sport in Sudbury.

Source: houselogic.com