Warm Up By The Fire

A fireplace adds beauty and warmth to any space.

Feeling the chill in the air? Grilling season may be coming to an end for some, but here at Bay Breeze Patio we’re always looking for ways to extend our time outdoors.

Warm up your indoor or outdoor space with a beautiful gas fireplace and log set. You can use either natural gas or propane to fuel the fire. Fireplaces are attractive and functional, and come in a wide array of sizes and styles, including logs, burners and inserts from 18 to 60 inches. Select from vented, vent-free, or direct-vent systems depending on the size and location of your space.

The new vent-free fireplaces are up to 99.9% efficient. The key to this product is that you do not need to install a chimney and can add to any wall for warmth and comfort. Today’s fireplaces come with a remote control so you can adjust the fire from the comfort of your chair. (Our favorite part!)

A fireplace is one of the best investments you can add to your home. If you’re considering adding a fireplace, call us to discuss the advantages of each system and what might be right for your family.

Hot Grilling Tip for Fall

Here is a great grilling idea for the fall. Try using cedar or alder planks with your fish. We especially like to plank salmon since it takes to the cedar flavor so well. Try putting your favorite Wayne’s Grillin’ World Rub on it and follow these simple tips:

1. Soak the plank for at least 2-4 hours
2. Heat your Big Green Egg or gas grill up to desired temperature
3. For extra flavor char one side, flip over and place your salmon on
the char side
4. Replace on the grill, cook with the hood down
5. Check for doneness when white juices start to form
6. Remember to pull from the grill slightly underdone, and let stand for about 10 minutes

Pair with grilled vegetables. Grilling gives veggies a caramelized sweet flavor, making vegetables so mouthwatering even the kids will ask for more!

New QRave by Broilmaster Gets a Thumbs Up

It takes a lot to impress a grill master such as myself, and the new QRave really is a very unique product in the grilling category. For starters, it is all gas and cooks through indirect heat so it is great for slow cooking. It can be used for slow cooking, smoking, steaming, and grilling. Due to the heat source, it can smoke indefinitely. Since it has a front-loading smoking chip drawer, you can add more wood without disturbing the food and impacting your cooking temperature. QRave’s thick aluminum casting maintains a consistent cooking temperature all day and night. So if your recipe calls for 220 degrees for 14 hours, you got it! If you’re grilling, the QRave reaches up to 700 degrees and is ideal for searing as well.

The QRave also includes a stainless steel drip pan, allowing you to fill with water and add moisture to the cooking process. The stainless steel drip pan also eliminates flair-ups so you spend more time entertaining and less time lifting the lid. Drippings fall into the pan and vaporize to produce flavorful smoke. Excess fat and liquids flow down into the drain channel and out into the external drip bucket. The best part is the collection bucket. When you’re done, open the valve and drain and voila ready for the next use! We also like that the QRave is made in America out of cast aluminum that will not rust.

The QRave gets a thumbs up!

Wayne’s Smokin’ Pork Ribs

To me the ideal way to do ribs is on a smoker.  This is a tradition all across the South and leads to smoky and tender ribs. You can use any type of ribs: baby back, St. Louis or full ribs. Because the wife rules in our house, we only cook baby backs.

The classic way down south for smoking ribs is using a dry rub. We handle many different brands, but our favorite happens to be any of Wayne’s Get Grillin’ Rubs.

The rest is easy.

In just seven simple steps, you will have smokin’ pork ribs that are “fall off the bone” good.

1. After purchasing your ribs, remove the silver skin on the back side of the ribs.

2. Take yellow mustard and spread liberally over the front and back side. Then apply your favorite rub.

Ideally you do this the day before to let the rub penetrate the meat. This is not absolutley necessary, but helps develop the flavor.

3. Light your smoker and set to 225-250 degrees. Add wood chips if desired for an additional smoky flavor.

4. Place ribs on smoker and smoke for 3 to 4 hours, depending on your temperature.

5. For the “fall off the bone” experience, try wrapping your ribs in foil after the 3rd hour and cook for one more hour in a little apple juice. If you like BBQ sauce, start saucing around the four hour mark.  Be careful with sauces that have a lot of sugar, it will burn.

6. The ribs are done when the meat has pulled back from the top of the bone and you can easily pull the remaining meat away from the bone. I like to wrap and put into a cooler for an hour. This seems to redistribute the juices.

7. Get plenty of napkins and dig in!!!!

Our New Web site is up and running

Dear Folks, We have been working on our new web site for a couple of months and it is finally finished.

Now the young ladies that designed the site, thought it would be great if I could do a cooking/grilling blog. This is because part of Bay Breeze Patio is selling grills, smokers and summer kitchens. Plus my wife wanted to give me something to do.

But first I must learn what a blog is and why. So I am doing some research and will figure it out. If any of you have any suggestions are we go along, please let me know. Just be patient, I have a lot to learn. We will go on the venture together.

Hello world!

Bay Breeze is up and running on our new blog.  More soon!