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Join us for Our Anniversary Event, April 5-7, 2013

We’re delighted to celebrate another year serving the Emerald Coast and want to thank you for your support and patronage. Since our specialty is outdoor entertaining, we’re bringing out all the stops for our annual event.

We’ll have all our vendors participating in this fun weekend that celebrates the finest in outdoor living. Grilling demonstrations, outdoor living experts, log demonstrations, fire pits, special sale prices, door prizes and more. We’re even adding a competitive cooking contest (think Food Network “Chopped”). We hope you’ll make plans to join us for the exciting weekend!

Great brands and products will be featured with specials throughout the weekend.

Grills: Big Green Egg, Broilmaster, DCS, Fire Magic, Memphis Wood, Fire Grills,

Hearth: Vantage Hearth, RealFyre, Oriflamme, Empire

Outdoor Kitchens: True, DCS

Accessories: Treasure Garden

Patio Furniture: Brown Jordan, Breezesta, Casual Creations, Jensen Leisure, Lane Venture, Lloyd Flanders, Seaside Casual, Tropitone, Winston, Windward

DETAILS:
When: April 5-7, 2013

Hours:
Friday 10 a.m. – 5 p.m.
Saturday 10 a.m. – 5 p.m.
Sunday noon- 5 p.m.

Where:
32 Forest Shore Drive, Destin, FL
850.269.4666

Nominations Open for About.com Annual Barbecue & Grilling Readers Choice Awards

About.com “Annual Barbecue & Grilling Readers Choice Awards” is accepting nominations.

This is your chance to help select the best Barbecue & Grilling products and restaurants that will be on the ballot for 2013. By nominating your favorites in many categories, including best charcoal grill, best gas grill, best pellet grill, best backyard smoker, best competition smoker, and best barbecue rub among others, you’ll help ensure your favorites make the list.

Nominations will be tallied and the top five in each category will be put to a vote starting February 22nd. In the past hundreds of nominations and tens of thousands of votes were submitted.

We hope you’ll nominate “Wayne’s Get Grillin’ Rub” for Best Barbecue Rub. We would be honored to among the top 5 list of contenders!

Susan’s Marinated Smoked Prime Rib Recipe – Great for a Holiday Feast

Marinated and smoked prime rib ready to serve


I notice that all the grocery stores are featuring prime rib for Christmas. While just serving prime rib makes an excellent meal, we suggest taking a new approach. Cook your prime rib on the smoker or grill!

Whether you use the Big Green Egg, Traeger Wood Pellet Grill and Smoker or the Broilmaster QRave, smoking your prime rib will result in a richer flavor and juicier, more tender meat.

A couple of years ago, Susan found a simple prime rib recipe for marinating and smoking prime rib. First you want to start with selecting the perfect cut of prime rib. Of course, bigger is better and the quality of meat will depend on what is available where you shop.

We have found that a simple marinade of olive oil, red wine, garlic and your favorite herbs, (we use rosemary), works best. Blend these ingredients together.

Seasoning the prime rib

Place the prime rib in a plastic food bag or non reactive pan. Pour the marinade over the meat, making sure that it is covered or be prepared to turn the meat over after 12 hours.

Marinate for 24-36 hours. Once done, remove meat and pat dry. Re-season with your favorite herbs and place in rack and roasting pan.

Have your smoker running at 225-250 degrees. Place extra wood-smoking chips into the smoker along with the meat.

*Note: If you have a gas grill, you can make a smoker packet out of aluminum foil and soaked wood chips. Poke small holes into the tightly sealed pack so smoke can escape.

Place prime rib on smoker with corded meat thermometer

Your length of cooking time will depend on temperature of smoker, size of the meat, and some weather conditions. Figure around 30-50% longer than the standard indoor cook at 375 degrees.

Place your corded meat thermometer in the prime rib and close the smoker up tight. Cook to 5 degrees of your desired temperature. Take off grill/smoker, cover with aluminum foil and let rest for 10-15 minutes. Then take plenty of photos so you can share pics of your prized prime rib.

We’d love to see the results! Send pics to baybreezepatio@gmail.com or post to our Facebook page.

Holiday Gift Ideas for the Outdoor Lifestyle

We’re quickly learning that the question of the moment is “What can I get [insert name of friend or loved one] for Christmas?

Fortunately, we’re full of ideas! Here a few of our top picks:

Big Green Egg-cessories – Do you have a Big Green Egg owner on your list? If so, gift giving is easy. Bay Breeze Patio carries all the hot “Eggcessories.” From pizza/baking stones to the Big Green Egg BBQ Guru (a temperature control so precise, it’s like having your own personal valet), Bay Breeze Patio has the perfect gift for the Green Egg-straordinaire on your list.

LED outdoor lights – Who doesn’t like shiny things? We have many styles of outdoor LED lights that will make you the most popular gift-giver for illuminating the party.

Hammocks – Lay back and say ahhhhh! You’ve found the perfect gift. By giving the gift of a high quality Hatteras Hammock, you will give the gift of relaxation. Hatteras recently added an array of new fabrics and styles that prove that relaxation can be a beautiful experience.

Personalized items-Everyone loves a personalized gift with their own surname or moniker. Bay Breeze Patio now offers customized cutting boards and 2-gallon ceramic crock pots that can be personalized with your friend or family member’s name.

Don’t forget our decorative accessory sale continues until Christmas! Bay Breeze Patio carries wall decor, art, picture frames and more. Call us for more ideas and we’ll help you make everyone on your list smile.

Sheryl Hebert Wins the luxurious 5-piece Brown Jordan Furniture Set!

Sheryl won this luxurious 5-piece Brown Jordan furniture set

We recently caught up with Sheryl Hebert of Canon City, Colorado, and winner of the 30A.com, Bay Breeze Patio, Brown Jordan Facebook promotion. She will be receiving the luxurious 5-piece Brown Jordan furniture set from the new Tangiers Collection.

We were thrilled to learn that she and her husband are working on an expansion of their outdoor living area and the Tangiers sofa, loveseat, club chair, end table and coffee table will fit perfectly. She thinks it will be a big hit with family and friends due to its comfort, durability, wicker braiding and attractively simple design.

It is especially fitting that Sheryl is our winner since she just celebrated a big birthday and considers this set as a special birthday gift waiting for her back home. She’s been living in New York and working around the clock in the wake of Hurricane Sandy. As an insurance adjustor, she told us they simply cannot get enough adjustors up to the Northeast right now to deal with the massive amount of damage. She’s working tirelessly to help get claims filed quickly for the many victims of this brutal storm. Living along the Gulf Coast, we know the devastation a hurricane can cause and our heart goes out to the many families that have lost so much.

Kudos to our new friend, Sheryl, for all her good work! We’re thrilled that Bay Breeze Patio and our partner Brown Jordan could do a small part in making Sheryl’s life more comfortable and enjoyable when she returns home. We know she’ll love experiencing the finest in outdoor living.

Sheryl is the winner of the 30A.com, Bay Breeze Patio, Brown Jordan promotion

The Perfect Thanksgiving Turkey

Turkey day is rapidly approaching. Have you decided how you are going to prepare the bird?

We have three favorite suggestions for preparing your turkey differently than the traditional oven-baked turkey. In fact, we leave the oven open for all accoutrement.

All of our ways are outside–on the grill, in the smoker, or fried. All are delicious! Our friends who host us for Thanksgiving do a turkey each way!

SMOKED
One of the favorites around the beach is smoking the turkey in the Big Green Egg or Memphis Pellet smoker. This allows you to have a wonderfully rich smoky flavor. Be careful not to over smoke in case some of the guests do not “love” that flavor. (Of course, why are you inviting these people?)

Finished turkey on the Big Green Egg

FRIED
Everyone should try a fried turkey. It is very easy to do with the right equipment and especially quick, about 3-4 minutes per pound. Skin comes out extra crispy with a juicy inside.

Turkey ready for frying in the Timber Ridge Fryer

GRILLED
For a more conventional taste, the rotisserie on your grill is perfect. The rotisserie on a Fire Magic can hold up to 65 lbs, in case you want to cook more than one at a time. If you do not have a rotisserie, you can do indirect grilling.

Turkey on the rotisserie on a FireMagic

Special hints:

1. If you have not started to thaw the turkey, get to it. Larger turkeys can take up to 3 day in the refrigerator . If you run out of time, you can thaw in cold water in your refrigerator. Always cook the turkey completely thawed.

2. If you have time, you might want to brine the bird. You can brine for up to 2 days. Use any flavor of herbs that you like. A simple brine is one gallon of water with a half cup of salt and sugar. We like adding a variety of fresh herbs and garlic.

3. Make sure that you check all your equipment the day before. Do you have enough charcoal, wood chips or gas? If you are adding flavor wood to the smoker, make sure you have soaked it at least 2 hours in advance.

4. The best piece of equipment you can invest in is a high quality thermometer. Make sure that you test for accuracy ahead of time. For long cooks, I always recommend a thermometer that you can see without opening the hood of your smoker/grill/fryer.

5. Figure out approximate cooking time. This will depend on the temperature and size of the bird.

6. Take the guest of honor out of the refrigerator about 1 hour in advance.

6a. Mix your favorite herb with softened butter. Carefully lift the skin and rub the meat with the butter herb mix. Replace the skin and rub with the herbs.

7. Use drip pans to catch all the juice and make gravy later. We like to keep water with herbs in the pan under the bird to add extra moisture.

7a. Unless you like a full smoked turkey, smoke for about 1- 1 1/2 hours and then raise the temperature for the final roasting.

8. Use your thermometer to determine when the bird is done. Most people are after 160 degree breast and 170 for dark meat. Tent the white meat if the turkey is cooking unevenly. Remember the more you open the grill to look at it, the longer it is going to take. Just like the inside oven.

9. When the turkey hits your desired temperature, pull from the heat and let it rest at least 15 minutes for a small bird and up to 30 for a larger bird. Cover with foil to keep it warm.

10. Show off to all the guests and bathe in the accolades.

Have a great Thanksgiving!

Send us photos of your dinner to info@baybreezepatio.com or post on our Facebook Page. We want to celebrate your perfectly cooked meal!

P.S. Our family always does a marinated prime rib on the smoker. Great treat for those who do not like turkey. Yes, we like everyone full and happy.

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!