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.

Summer vacations are one of the best things about the month following Memorial Day — sun, sea, surf and the delicious seafood. Summer food at the beach or in your backyard can be tasty and fun, especially if you’re grilling your food which can be a fun activity for everyone to join in with. Here are some great grilling ideas for creating wonderful grilled feasts this summer:

1. Pick the right Grill

There are so many grill options available these days, from pellet grills to gas grills, so pick one that best fits the type of food your want to grill and your lifestyle. If you like that smoky taste to your grilled food or if you want a backyard smoker, consider choosing a pellet grill to infuse your BBQ food with a great smoky flavor.

2. Spice up your grilled food

Grilling already brings out great flavor in your food but consider amplifying the tastes by adding extra spice to your grilled food, like sprinkling ground chili peppers on top of your vegetables before tossing them on the BBQ.

3. Think of interesting foods to grill

We all love barbecue chicken or ribs, but what about BBQ fajitas? Tossing wraps, rolls or Mediterranean dishes like halloumi cheese on the grill makes for inventive and fun beach food.

For help picking the right grill for this summer, contact West Sport in Sudbury.

The Daily Meal

With so many types of grills on the market today, it can be a lot more complicated to buy one than it used to be. If your old grill has finally worn out, or if you’re buying one for the first time, here are some pointers on finding the right grill for you.

First off, gas grill, pellet grill or charcoal grill? Many will tell you it’s charcoal or nothing. We don’t agree. It’s a personal preference based on what you like to cook, how often you grill and how much you want to spend.

For example, if you mostly cook steak and burgers, a gas grill is just fine. You can cook those meats quickly, and when they’re done, you just turn it off and there isn’t much clean-up.

If you are more of a brisket and pulled pork person, then a smoker or charcoal grill might be best. These bigger cuts of meat are slow-smoked and the smoke flavor that comes from cooking with charcoal plays a big part. A gas grill just can’t give you that.

Also think about how often you barbecue. If you are planning to barbecue a lot, then invest in something durable and versatile. If it’s just once in a while, then there’s no need for a big, expensive grill, in my opinion. Get something simple, and you’ll get your money’s worth.

If you’re feeding a lot of people you need a larger grill surface for larger cuts of meat or a lot of burgers, dogs or chicken. You don’t want half the group waiting while the other half is enjoying their food.

You could also personally have a gas grill, a fire pit grill and a smoker! A smoker is a beautiful thing. Smoked brisket, smoked ribs, smoked turkey. You have to be a dedicated (think 10-12 hours) cook if you want to get into smokers, but the modern ones are a lot easier to use. But “kamado” style ceramic smokers (like The Big Green Egg), are other choices too. Do your research, because there are a lot of brands, styles, sizes and price levels. No matter what grill you choose – charcoal or gas, big or small, smoker, the important thing is that barbecue season is finally here –fire it up and get cooking!

For more information, contact West Sport in Sudbury.

Parade

More and more homeowners are discussing ways to improve outdoor living space and increase home value. Outdoor kitchens accomplish both goals, which is why in the Metro West Boston area, the trend toward outdoor kitchens is growing. Outdoor kitchens give homeowners more room for entertaining  and relaxing, and more room for family.  What used to be a deck with a grill is now an outdoor living area.

The perfect built-in grills for any outdoor kitchen is American Outdoor Grills. AOG built-in gas grills are  made of the finest commercial-grade stainless steel and features a large cooking surface with stainless steel rod cooking grids.

American Outdoor Grills are ideal for your outdoor kitchen. They are designed and manufactured for long-lasting, gourmet style performance. Choose from three popular sizes- 36”, 30” and 24”- depending upon your cooking needs and your outdoor space. All built-in grill models give you a wide range of cooking options, you will be able to slow rotisserie or high temperature sear.

People are spending more and more time entertaining and relaxing in their homes rather than going out. So outdoor kitchens are becoming a very popular trend. And, the most important part of your outdoor kitchen is your cooking area. Therefore, it is recommended that you purchase the best grill you can. You want your grill to last at least 15 years and use a 304 grade stainless steel for a long life.

For more information on outdoor kitchens and built-in gas grills, contact West Sport in Sudbury.

Easter is this weekend. Are you interested in grilling Easter dinner in order to take advantage of this beautiful weather? Of course, you also need the perfect excuse to buy and show off a new gas grill! Below, see one of our favorite grilled lamb chop recipes.

Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce

Ingredients

• 2 1/2 tablespoons curry powder
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 1/2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 8 (6-ounce) lamb shoulder chops, trimmed
• 1/2 cup Apricot-Lime Sauce

Preparation

1. Prepare grill.
2. Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
3. Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Apricot Lime Sauce

Ingredients

• 2/3 cup apricot preserves
• 1/2 cup fresh lime juice (about 2 limes)
• 1/3 cup golden raisins
• 1/3 cup chopped fresh mint
• 1/4 cup balsamic vinegar
• 1/4 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 tablespoon hot sauce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preparation

1. Melt the preserves in a saucepan over medium-low heat. Stir in the remaining ingredients. Remove from heat.

My recipes – recipe and image