Winter home heating forecast: 'It's going to be a very expensive winter'

Enjoying the final stretch of summer, because unfortunately ‘they’ say we can look forward to a pricey winter for home heating costs.

"It's going to be a very expensive winter," predicted Secretary of Environment and Energy Affairs Maeve Vallely Bartlett. "We are projecting that due to our constrained natural gas supply, that prices in New England will go up for the winter."

High energy costs have been seen as one of the drags on the Massachusetts economy. Ratepayers in the state spend nearly double what people in Idaho pay for natural gas.

Bartlett said she would have a more precise idea of how much prices will increase by around November, and said part of the cost is a result of a prolonged period of frigid temperatures last winter that kept furnaces blasting.

"With the extreme winter last year, people will see those costs reflected this year, and then if we continue to have extreme winters and a constrained energy supply, those costs will continue to go up."

Meanwhile, as coal and nuclear power plants around the region have planned closures, there is a natural gas plant being developed in Salem, which would add further demand on the state's current system of pipes.

The state has alternative means to receive natural gas in the form of liquefied natural gas, or LNG, which arrives by tanker ships.

"We believe that we may get increased shipments of LNG, which is good for reliability, but will be costly."

If you are looking for a less expensive and more attractive way to heat your home this winter, come in to West Sport and take a look at our specials on wood burning fireplace inserts and wood burning stoves.

Wicked Local

Tax free weekend in Massachusetts is one week away. August 16-17 we can forget about paying 6.25% in sales taxes on almost all purchases. If you have started thinking about heating your home this winter, consider a fireplace insert. If you haven’t starting thinking about it, maybe now is the time! West Sport in Sudbury is giving you $600 off and NO TAX.  Total savings of $875 on all HearthStone Clydesdale Wood Burning Fireplace Inserts including the Chimney Liner System.

Do you have vacation plans or other purchases you need to make? No Problem. Come in this week, and we’ll process your order next week so you can take advantage of the savings.  Avoid the wait and start shopping for fireplace inserts now.

Come on in to West Sport in Sudbury and take a look. In fact, we are also offering  $300 off all HearthStone gas and wood burning stoves. With no tax that is a savings of at least $450. We are also offering a savings on Gas Logs and Custom Glass Fireplace Doors. We have whatever you need to heat your home with beauty this winter.

Have you wanted to make your home more attractive and more efficient?  Let us show you your options in new fireplace inserts and wood burning stoves for your existing fireplace. Fireplace inserts and stoves make heating with wood easy and beautiful.

Avoid the tax free holiday rush, and come on it to look at our spectacular inventory now. Take advantage of the Massachusetts tax free holiday. Contact West Sport for more information.

It has finally been decided! Tax Free Weekend in Massachusetts is being held on August 16 and 17. This means you can save hundreds of dollars on a new gas grill, a wood fireplace insert or a gas or wood burning stove.

If you have been thinking about a new gas grill, now is the time to buy. We grill out all year round in Massachusetts and you can save hundreds on a new 4-burnger gas grill for your backyard.

Buying a Hearthstone wood burning stove  or gas stove you can make a fuel smart investment, and add beauty to your home.  And, you can save $300 plus tax on your purchase. If it is a wood burning fireplace insert you have in mind, then HearthStone makes one of the most beautiful, top-selling inserts on the market. And on Tax Free Weekend, you can save $600 plus tax, too!

There is a huge selection of Hearthstone wood stoves, gas stoves and fireplace inserts in stock, set up and ready for you to see. Combat high heating bills this coming winter and add ambiance to your home by purchasing a Hearthstone wood burning, gas, or pellet fueled stove.

If you can’t make it in that weekend, shop now, pick out your purchase, and we’ll process it on tax free weekend so you can take advantage of the savings.

Interested in our TAX FREE WEEKEND SPECIALS?

• HearthStone Clydesdale Wood Fireplace Insert with Chimney Liner System - $600 off and NO TAX.  Total savings of $875.
• Broil King Baron 440 Gas Grill – was $899, NOW $749 and NO TAX.  Total savings of $195.
• All HearthStone gas and wood burning stoves - $300 off and NO TAX.  Savings of AT LEAST $450.
• Gas Logs and Custom Glass Fireplace Doors combination - $300 off and NO TAX.  Savings of AT LEAST $450.

For more information on our specials, contact West Sport in Sudbury.

It’s summer. And, while you may be  a great cook, grilling may be intimidating if you are not experienced. But here in Boston, we love to grill, so this is the year to master your grilling technique.

If you love to cook, and eat, you know that grilled food is delicious. Is there anything better than barbequed sausages, burgers, corn on the cob, or a great steak? The food that comes of a charcoal grill or a gas grill is delicious. Plus the smell of food grilling is absolutely addicting.

If you have not discovered the fun of mastering grill, go out and check out a new grill And then, here are some tips for the grilling amateur.

Gas or charcoal:

There are proponents for both, with those on the charcoal side saying you can’t beat the smoky flavor that comes from cooking over coals, and those on the gas side arguing the convenience factor (quick and easy to light, heats up fast) trumps everything else. It’s really your preference.

Direct vs. indirect cooking:

Direct cooking is ideal for food that doesn’t take too long to cook – think steaks, burgers, chicken breasts and veggies. On a gas grill, preheat it to high, place food on grill, and then turn to temperature recipe suggests. Close grill, and only lift to turn food. For a charcoal grill, charcoal should be evenly spread out. Preheat, and then put food on the grill. Keep lid closed, aside from turning food.

Indirect cooking is great for food that takes longer to cook – whole chickens, ribs, roasts, etc. The heat circulates around the inside, evenly cooking the food. On a gas grill, start by preheating on high. Place the food in the center and turn off the burner directly underneath it, and lower the burners on the side to the temperature specified in the recipe. Consider using a drip pan to catch meat juices. On a charcoal grill, move coals to either side. Place food in the center, and put a drip pan underneath.

How to light your grill:

For gas grills: Open the lid. Turn on the gas from the propane tank. Turn on one of the burners, then press the ignition button. If you don’t have one or it no longer works, use a long match or BBQ lighter to ignite the burner. Once it’s lit, turn on the other burners. Heat on high to help burn off any remaining food and/or grease. Then turn burners back down to desired temperature before cooking.

For charcoal grills: We’re keen on all-natural ways to start the charcoal grill – as opposed to lighter fluid, which tends to be filled with chemicals and can transfer that flavor to your food. Look for all-natural starters, or use a chimney starter. Put a few pieces of crumpled newspaper in the bottom, fill the chimney with charcoal, and then light the newspaper. Remove the grill grate and place the chimney in the grill. Be sure to clear out leftover ash, and any other material blocking airflow. The bottom vent should be open to allow oxygen in. Once the charcoal is good and hot, use oven mitts to pour the charcoal from the chimney into the grill.

Cleaning the grill:

Clean your grill each time you use it – heat the grill and use a wire brush to scrape the grates. Before cooking , mist your grill with a fine spray of cooking oil to help prevent your food from sticking. Make sure the grill is cold when you mist it – you don’t want flare-ups!

For more information on grills or for grilling tips, contact West Sport.

citynews.ca

If it is time to buy a new grill – There are some things to consider along with what type of fuel you want to use. Charcoal? Gas?

When selecting a grill, it is important to ask yourself a couple of questions. How many people are you cooking for; how much time do you typically have to cook; and what space will you be cooking in? These are important things that will help you select the best grill for your needs.

Looking at how many people you cook for is important to identify how big a grill you need. There is a wide variety of sizes available — especially in charcoal and gas grills. A family of four may be able to use a two- to three-burner gas grill, or an 18-inch charcoal kettle grill for normal cooking. If you entertain at your house during the summer, or if you plan to, you may want to look at multiple grills — gas for normal family cooking then charcoal for those all-day backyard cookouts.

Timing is everything when it comes to grilling. Prep time for gas grills is typically less than five minutes. On the other hand, charcoal grills have a prep time that can be as high as 15 to 20 minutes, depending on the grill and amount of charcoal.

It is important to keep in mind your fuel source when selecting the best grill for your needs. If you usually have to cook in a short window of time, a gas grill would be the best option. If you’re a slow and steady griller — charcoal is a great option.

The space you have to grill in is also important. A patio may give you more options than a deck. Though you may need a large grill for your family, you may lose function with a large grill in a small space.  If space is a concern, look at grills that have space-saving features, such as side shelves that fold down.

Putting some thought into these questions will help you make the most of your grilling adventures. For help choosing the best grill for your space and your lifestyle, contact West Sport in Sudbury.

stltoday.com

Outdoor kitchens are quickly becoming the most popular gathering space in the home.

And why not? Outdoor kitchens can come complete with pizza ovens, gas and charcoal grills, keg tappers, wine chillers and more. They can be the epicenter for home entertaining. And can be used to store, prep and serve your favorite dishes.

How would not want to have an outdoor kitchen in their home?

According to a survey of residential landscape architects by the American Society of Landscape Architects, 92% said outdoor living spaces are a popular design element in the coming year.

Not only do outdoor kitchens add to the quality of life at home, outdoor kitchens can have a return on investment similar to an indoor kitchen remodel.

Outdoor kitchens can range from a high quality grill, some cabinetry and countertop all the way up to something that resembles a backyard sports bar and grill complete with TV, sound system, keg tapper, pizza oven, grill and refrigerators.

With so many options available to homeowners, Russ Faulk, a nationally recognized expert on outdoor kitchen design has several tips to keep in mind when thinking about creating an outdoor kitchen, no matter the budget.

A Better Fire

There’s one rule that should never be broken when deciding on appliances for the outdoor kitchen. That rule is “never scrimp on the grill.”

“A grill drives overall satisfaction with the outdoor kitchen. When choosing a grill, think about the kind of cooking you aspire to, not the kind you do now.” “There are no uniform depths, widths or heights, so if you have a grill built into a countertop and you no longer like it, it may be a serious headache to have the grill replaced and the surrounding counter recut to fit it.”

Avoid Common Mistakes

Insufficient lighting and counter space are the two most common mistakes seen in outdoor kitchens. These mistakes greatly limit how well the kitchen works. Without enough lighting around the grill, it’s hard to cook at night, especially in the spring or fall when night comes earlier. Place lighting around or over the grill to see food being cooked, but make sure the lights’ beams are not blocked by the grill hood, causing a shadow to be cast over the cooking surfaces.

High quality grills should have 24 inches of counter space on one side and 12 inches on the other, so the cook can take food from one platter and put it on the grill. After the food is done, the cook can take it off the grill and place it on a platter on the other side of the grill. Sinks should have 18 inches on either side to give enough room to wash food or stack dirty dishes.

To protect from rain and the elements, weather-tight cabinetry is another good investment. There are different ways to keep the inside of a cabinet dry, including magnetic gaskets that create a seal, or rain gutters—which are built into Kalamazoo Outdoor Gourmet’s cabinetry—that surround the door and drawer openings to channel water away.

Whether you’re adding a grill and counter space to your backyard or building a fully-equipped outdoor kitchen, incorporating design fundamentals is key. It will ensure that your family and friends will have a truly memorable experience—every time, for years to come.

For more information on the perfect grill for your outdoor kitchen, contact West Sport in Sudbury.

ellwoodcityledger.com

If you are looking for a delicious BBQ chicken recipe for the Fourth of July BBQ this year, then look no further. This is the “Ultimate Barbecued Chicken Recipes” and it is one of our favorites at West Sport.

Ingredients
Brine:

2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Directions

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat oven 375 degrees F.

Preheat a grill pan or an outdoor gas or charcoal grill to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Happy Fourth of July, and happy 375th Sudbury!

Recipe and image - foodnetwork.com

Summer means grilling in the backyard. It is the oldest and most universal cooking method. And, it can require a lot of elaborate equipment and grilling accessories.

But, you only need 5 basic tools to accomplish pretty much anything on the grill. But, there are some specialized gadgets that can help you make grilling a lot more exciting. Here are some of both.

The Essentials:

1. Chimney starter

If you're really serious about grilling, you'll want to cook over charcoal. It burns hotter and drier than propane, producing a better char and a more savory crust. Plus, it's easy to smoke on a charcoal grill but it's virtually impossible to do so over gas. The best way to light charcoal is in a chimney starter, which ignites the coals quickly (in 15 to 20 minutes) and evenly (with no unlit coals on the periphery) without requiring lighter fluid, which can leave a petroleum taste. Remember that natural lump charcoal gives you a cleaner burn than briquettes.

2. Grill hoe

Unlike gas grills, charcoal grills have no burner knobs; one of the best ways to control the heat is by building your fire smartly. For direct grilling, I recommend a three-zone fire: a thick layer of coals at the back of the grill to give you a high heat for searing; a thinner layer in the center of the grill to give you a moderate heat for cooking; and no coals in the front to create a "safety" zone (an ember-free area where you can move food to dodge flare-ups).

Tip: Make sure the hoe handle is wood — burning plastic doesn't smell all that terrific.

3. Grill brush

You have probably heard the grill master's mantra: "Keep it hot. Keep it clean. Keep it lubricated." That is: Start with a hot fire. Brush your grill grate clean with a stiff wire brush. And oil it with a tightly folded paper towel dipped in oil and drawn across the bars of the grate with a pair of tongs. (This last step also mops up the rare stray brush bristle.)

We like a brush with steel bristles on one side (for cast iron and stainless steel grates) and brass bristles on the other side (for more delicate surfaces, like porcelainized enamel grates). A long handle helps, too, to keep you away from the heat.

4. Long-handled, spring-loaded tongs

Another grill mantra is "Turn, don't stab," meaning that it's better to turn steaks, chops, and even burgers with tongs than to stab them with a barbecue fork, which punctures the meat.

Look for sturdy, spring-loaded tongs with rolled or reinforced steel arms (so they don't buckle when you go to pick up a whole chicken or pork shoulder) that is at least 16-inches long (to keep your hands away from the fire).

5. Instant-read meat thermometer:

There's only one reliable way to tell meat is properly cooked, and that's to check its internal temperature using an instant-read thermometer. One with a needle-thin probe for easy insertionand a digital readout that indicates the precise temperature to the degree. Tip: When checking the doneness of a steak or burger, insert the thermometer probe through the side, not the top — you'll get a more accurate reading.

The Not-So-Essentials:

6. Grill basket

Even if your grill has a grate, a grill basket can help you grill fragile fish or vegetables (like sole or tomatoes), or small pieces of food that might otherwise be hard to handle (like shrimp or okra).

Grill baskets come in myriad sizes and shapes — some are specialized for particular foods, like whole trout (fish baskets) or miniature burgers (slider baskets). Whichever one you pick, the beauty of a grill basket is that you turn it, not the food. Just remember to oil the basket with a folded paper towel dipped in oil — or spray oil on it — before adding the food.

7. Suede grill gloves or welder's gloves

Grilling requires handling lots of hot objects — from lit chimney starters to hot grill grates. To protect your hands, you want heavy leather or suede gloves — preferably with long sleeves to shield your forearms from the sparks and heat.

You can find all of these grilling tools and more at West Sport in Sudbury, contact us.

theweek.com

This weekend is Father's Day. Are you still looking for the perfect gift for the father in your life, husband, dad, grandpa.  How about a new gas grill or new charcoal grill for his space where he reigns outdoors. The keg style charcoal grill by Broil King is fun and unique. When you see it, you’ll agree that it has style, just like dad.

Finding the perfect Father's Day gift for the man who has it all can be challenging. However, even if he already has a gas grill, a charcoal grill is the perfect addition. Especially since he loves to grill! Now he will have a grill for every style and every food. A new charcoal grill is the perfect addition to dad’s outdoor grilling space.

The Broil King Keg is a charcoal grill that also works as a smoker, oven, and high heat roaster. This grill can cook at temperatures from 200 degrees to over 700 degrees. If dad loves to grill, then nothing beats the Broil King Keg charcoal grills. These grills use hard wood charcoal which gives great taste to any food. And, they are kamado style grills so dad can slow cook and sear. The keg charcoal grill is perfect grill for an experienced griller or for someone who is just beginning.

Show dad that he is special this Father’s Day and give him the perfect gift. Dads love to grill and relax outdoors. Add to it his outdoor space with a new charcoal grill.

For the perfect Father’s Day gift and to take advantage of our June special on the Keg charcoal grill, contact West Sport in Sudbury.

Are you in the market for a new grill grill? If so, come to West Sport in Sudbury for 'Demo Day' and check out the new charcoal grill. Broil King will be showing us how to grill on their keg kamado style grills.

The Broil King Keg is a double steel walled and insulated kamado style smoker and convection grill that uses lump or hardwood charcoal and comes fully loaded right out of the box! 

With the Broil King Keg Charcoal  Grill you can grill, bake, smoke and slow cook to perfection. So, what are you waiting for? Expand your barbecue experience and enjoy true cooking performance with the Broil King Keg.

Do you love bacon? If so, come to West Sport on June 21st and see how to create 'Bacon Explosion' one on the Broil King Keg.