February 2012 10
Luxury You Live In…
Choosing a Mendota luxury fireplace feels like an indulgence as you gaze at the incredible, authentic fire or browse the array of designer fronts and doors. Then you realize the warmth, beauty and efficiency of your Mendota will be yours for a lifetime, and suddenly it feels like an investment. That’s not just luxury—it’s luxury where you live.
- Two Stage Burner with Green Smart Remote Control
- Standard Interior Lighting, for atmosphere all year long
- Ultra High Efficiency
Posted by Brent
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February 2012 10
No space, no problem…
Hearth Innovations brings you a new concept in fireplaces, The Solas is a revolutionary Wall Mount Direct Vent Gas Fireplace. Simply hang the unit on an outside wall and direct vent for a simple, effortless, installation.
- Modern contemporary look offering designer styling for today’s discerning customer.
- Automatic ignition and remote control are standard.
- A wide range of surround designs and colors to choose from.
- Stunning flame picture enhanced by reflective porcelain enamel firebox liners.
Posted by Brent
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February 2012 10
Have your cake and eat it too…
Soapstone and fire are ideal partners when used in heat retaining fireplaces. Soapstone softly radiates it’s stored heat over a long period. Soapstone can be used in both modern and traditional designs. Measure made fireplaces are possible, too.
When chosing a heat retaining ceramic fireplace from Tulikivi, you can select from a variety of colours, heights, doors and outer surfaces covered with high quality ceramic tiles or plaster finish. You are sure to get a fireplace that fits your home perfectly and releases heat evenly.
Posted by Brent
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February 2012 10
Decades of Collective Experience…
Introducing a fresh new line of gas contemporary linear fireplaces and gas inserts. This engineering team has won 9 industry awards in the past 8 years as well as several patents
- Floating firebox design for a true clean face look
- 10 piece Traditional log set
- Choice of three designer fronts in three finishes
- Dynamic wireless thermostat remote control standard
Posted by Brent
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February 2012 10
Long on Style and Design…
This contemporary series offers affordable elegance that combines innovation and design with function and efficiency. The Slayton linear fireplace offers a sleek modern design that will revolutionize your contemporary design ideas. The Slayton; a stunning addition to your home.
- Enamel Coated Concave Interior
- Standard under burner lighting
- Choice of fire media Ultra High Efficiency
Posted by Brent
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February 2012 10
The Original Clean Face Gas Fireplace
Town & Country’s TC42 is all about a big, bold fire, uncluttered by louvers or unnecessary trim.
Flames dance among a choice your choice of burners – traditional logs, classic river rock or modern tumbled glass. And our venting versatility puts the TC42 where you want it.
- Clean Face with huge ceramic disappearing glass
- Flush Hearth for authentic look of a wood burning fire
- Design-A-Fire allows you to mix and match features
Posted by Brent
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February 2012 08
Looking for a break from the Winter-Blahs? Check out the Social Ice Bar in downtown Rochester!
For three days, locals (thousands of them!) descend on the Peace Plaza to check out live music and ice carvings with friends while sipping specialty drinks served in glasses actually carved from ice. What could be cooler than that? Well not much, and since it can get a bit cold outside, Energy Products & Design was invited to help turn up the heat by adding some fire to the scene.
The pub tables feature our compact table top firepits. Fueled with small cans of an alcohol based gel these spinning fires are portable and add an element of “cool” to any event. – $199.
If you are looking for a little more drama with friends, then check out our larger 30″ tall Venturi Spin fires which put a new twist on the idea of a back yard fire. – $1199.
Interested in adding a new flame to your life? Show us a photo of yourself with one of our fires from Social Ice and we’ll give you a $50 discount on one of our Table Top Venturi Firepits through 2/18/12!
Need more info on Social Ice 2012? Check it out HERE.
Posted by Brent
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July 2011 23
Andy’s Liquor – Crossroads invited Energy Products & Design to bring their BBQ Grills out and pair some great summer food with featured wines. We decided to take the offer a step further and utilize their featured Herradura Double Barrel Reposado Tequila with our recipe. Everybody went so crazy over the food, we had to share the recipe:
Prep Time: 6-12 hours (including marinade)
Ingredients:
- 3/4 cup Herradura Double Barrel Reposado Tequila
- 1 cup freshly squeezed lime juice (about 5-6 Limes)
- 1/2 cup fresh squeezed orange juice (2-3 oranges)
- 2 Diced and seeded jalapeno peppers
- 1 Tbs. chili powder
- 1 Tbs. minced garlic (3-4 cloves)
- 2 tsp. kosher salt
- 1 tsp. course ground pepper
- 6-8 skinless chicken breasts
- Lime Wedges for Garnish
Directions:
- Combine all ingredients (except lime wedges) in one gallon zip lock bag and seal after mixing well
- Keep in refrigerator for 6-12 hours
- Set Big Green Egg Grill for Direct Cooking and bring to 375 degrees
- Brush grill with oil to prevent sticking, and place chicken on grill for 5 minutes
- Turn chicken and grill for another 10 minutes (or until cooked through)
- Remove from grill and let chicken “Rest” on a warm plate (covered) for 5 minutes
- Serve with Lime Wedge Garnish and enjoy rave reviews!
Posted by Brent
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July 2011 23
Andy’s Liquor – Crossroads invited Energy Products & Design to bring their BBQ Grills out and pair some great summer food with featured wines. In honor of the Jack Daniels bottle signing that day, we created a Jack and Coke marinade that won rave reviews. Enjoy it with Jack, a Coke, or maybe both!
Prep Time: 6-12 hours (including marinade)
Ingredients:
- 3/4 cup Jack Daniels Whiskey
- 1 can Coca-Cola
- 1/2 cup brown sugar (packed)
- 1/2 cup soy sauce
- 3 Tbs fresh squeezed lemon juice
- 5 gloves garlic (minced)
- 6 tsp Worcestershire Sauce
- 2 tsp black pepper (coarsely ground)
- 2 lbs steak (sirloin or flank steak)
Directions:
- Combine all ingredients to make marinade
- Reserve 1/2 cup marinade and set aside
- Combine remaining marinade with 2 lbs Steak
- Keep in refrigerator for 6-12 hours
- Set Big Green Egg Grill for Direct Cooking and bring to 425 degrees
- Brush grill with oil to prevent sticking, and grills steaks to desired doneness
- Let meat “Rest” for five minutes before serving
- Serve with reserved marinade or your favorite sauce!
Posted by Brent
Posted in BBQ, Outdoor | 2 Comments »
May 2011 24
Have you got what it takes to strut your stuff and turn your neighbors green with envy when you make magic happen on the back yard grill? Robert Frost did say “good fences make good neighbors”, but I think that “Great BBQ makes Great Friends”! Instead of building a wall of envy between you, why not drive your neighbor crazy and show off some serious skills while you still remain friends. Invite him over to grill out bond over some brisket.
On the other hand are you one of the envious, and short on talent, have no fear. Check out our quick list of ideas that will take your backyard credentials to a whole new level:
- Get out the grill and learn how to use it with somebody. These days grilling is hotter than ever since over 81% of American Households owns at least one BBQ grill or smoker. Heck, one fourth of grill owners actually own two! Since we apparently love to cook out side and have to eat anyway, why not have some fun and invite the neighbors over to swap some skills.
- Use wood chips and chunks for flavor. Whether on the gas grill or real coals, chips and chunks give you the smoke adds the “grilled flavor” to your food. Overlooked too often because of haste or ignorance, most people don’t know what they are missing. Try apple, pecan, hickory, or mesquite; each has its own distinct flavor. In my opinion, a grill without chunks and chips, is just an oven.
- Take it slow, and low once in a while – seriously! Yeah, life is hectic but you have to stop and smell the roses once in awhile and great bbq is no exception. Try cooking a 10 pound pork shoulder over 200 degree coals for 14-16 hours. With enough to feed 20-30 friends and relatives, everybody will declare you area a BBQ pit-master!
- Try making your own barbecue sauce. Its not as hard as you would think. Personally, I follow 5 key steps to making a sauce on a whim; (1) start with a base (maybe tomato), (2) add Sweet (like agave), (3) add flavors and spices, (4) add heat (like Sriracha sauce), and then (5) write it down. The most import step is WRITE it down! I can’t tell you how many times I have whipped up a sauce that friends are raving about, and struggle to make it again.
- Turn your grill into a pizzeria. The best part is that everybody gets involved in this one. Gather up your favorite ingredients, and let each person make their own pie. I have found that using a pizza stone in a 500 deg charcoal grill can turn out homemade pies in about 3-5 minutes!
- Give your grill the bird. Whole turkeys and chickens require almost no prep at all, you just have to plan ahead. In addition to thawing the bird a day or so in advance, it can take 1-4 hours on the grill depending on the size of the bird. Stuff it with fruit, or simply coat it with spices. A general rule of thumb is that it will take about 15 minutes per pound to cook a bird at 300 degrees. If you want to go slow and low (see #2 above) then add 5-10 minutes per pound if your drop it down to about 225 degrees.
- Smoke your bacon. Either prepackaged, or straight from the butcher, grilled bacon takes the average BLT to a whole new level. Its not rocket science but you do have to pay attention. Once the bacon starts sizzling, be careful. A grease fire will turn your meat into matchsticks in seconds. I avoid this by using an indirect cooking method and make sure that I have something between the meat and the heat like a foil pan or a ceramic plate.
- Make the fish walk the plank. Try grilling fish (like a nice salmon fillet with the skin) on cedar planks. These boards are often found near the BBQ section of any store, or you can go to the lumber yard and buy an eight food board to cut down yourself. The key it to make sure it has not been treated with chemicals (you don’t need that taste – yuk!) and before you grill the wood should be soaked for several hours so it does not easily ignite over the goals. Lay the fish on the plank, and the plank on the grill. When the fish is done, serve it right off of the board at the table!
- Grill jalapeno poppers with cheese. These little firecrackers are found in almost every grocery store and they are cheap! There are recipes for these all over the Internet, my favorite one is here.
- Grill some fruit! Most people overlook this sweet stuff, but what is healthier that fruit right? Here is a quick list of things to consider: pineapple, nectarines, peaches, apples, bananas, and cantaloupe.
Enjoy!
Posted by Brent
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