Bay Breeze Patio Voted “Best Outdoor Furniture Retailer” on the Emerald Coast

Bay Breeze Patio Voted “Best Outdoor Furniture Retailer” on the Emerald Coast

Thanks to everyone who voted Bay Breeze Patio as the “Best Outdoor Furniture Retailer” on the Emerald Coast.

We’re honored to be selected for the second consecutive year as the top choice for outdoor furniture. We work hard to go the extra mile for our clients and we’re thrilled to know that it shows. Moving to Destin has been such a rewarding experience and we’re grateful for the many friends and clients who have supported us over the years.

We just returned from one of our largest industry trade shows where we were working with some of the foremost authorities in outdoor living. We hit the showroom floor for 3 days, holding meetings with the leading brands and distributors to ensure we’re stocking and sourcing the most long-lasting products on the market with the strongest warranties. While Susan was being inducted into the International Casual Furnishings Association Board of Directors, I was visiting some of the leading grill manufacturers, including Saber and Memphis Wood Fire Grills, to ensure we have all the latest grilling products, accessories and tools to create the best grilling experience and to build your dream outdoor kitchen.

We want to thank everyone who has supported us over the years and voted for us. We hope to see you at the “Best of the Emerald Coast” event on Oct. 19, 2013 at the Grand Boulevard at Sandestin from 6-9 p.m. Stop by our booth and enter to win a Big Green Egg and nest ($1,100 retail value).

We are truly humbled and honored by this recognition. Thank you!

Football Season is here-Do you have the right tailgating tools?

Many of our clients are talking football–stats, injuries, forecasts and rankings. But the question we’re asking is, are you ready for the tailgate?

Here are the top tailgating items that you’ll want to have on game day:

The Grill – Whether you are entertaining at home or at the game, the most essential tailgating tool is the grill. SABER, Memphis Wood Fire Grills, AOG, Wilmington, FireMagic, DCS, Broilmaster and Big Green Egg all make a variety of grills. Styles and options range from permanent to portable to built-in to rolling carts. But our favorite, portable option is the MINI EGG. The MINI EGG is the perfect solution for tailgating when you want to take The Ultimate Cooking Experience with you!

Accessories – You’ll need the right grilling tools. From tongs to a meat thermometer to a spatula, you’ll want to have the right accessories at your fingertips. Our favorite Game Day grilling tool is the collegiate spatula and apron, ensuring everyone knows which team you’re pulling for.

Chairs – There are many options for portable chairs but our top consideration is comfort and durability. These wooden chairs are both, and feature a variety of fabric color options to coordinate with your team colors.

Recipes – Once you have your tools, you’ll need the best tailgate recipes and The Food Network’s Guy Fieri has compiled a list of the top 50 Tailgating recipes.

We’ve reviewed the list and here’s 3 Game Day recipes we’ll be trying this season:
#1 Bobby Flay’s Grilled Chicken Wings with Spicy Chipotle Hot Sauce & Blue Cheese Yogurt Dipping Sauce
#2 Duff Goldman’s Grilled Sausage with Spicy Sauce
#3 Philly Cheese Steak Pizzas (of course, we’ll cook our pizzas on the grill!)

Are you a tailgating champ? Be sure to share your favorite recipes and tailgating tips on our Facebook page!

Now, we’re ready for some football!

Bay Breeze Patio Expands Outdoor Kitchen Offering

As the trend in outdoor living continues to grow, our clients are seeking ways to create outdoor rooms that are as well appointed, attractive and functional as their indoor counterparts while increasing the value of their homes.

Today’s outdoor kitchens include storage and organization, prep areas, specialized cooking appliances, and entertaining and support appliances such as wine refrigerators, beer taps with kegs, ice makers and refrigerators.

We’re excited to announce that Bay Breeze Patio recently became an official retailer for Challenger outdoor kitchens , cabinets and tables as well as Brown Jordan outdoor kitchens and outdoor cabinets.

Challenger offers a great line of products built with decades of expertise and craftsmanship. With so many cabinet options that are both appealing and very durable, including Challenger bar and grill combination, grill cart and rolling bar, rolling tailgate system, Big Green Egg cart as well as diverse array of stand options, you can easily create an attractive, versatile and long-lasting outdoor kitchen in a wide array of colors and styles with unique features and options.

Brown Jordan, one of the leading brands in outdoor leisure furnishings, is now producing outdoor kitchen options that begin with the company’s hallmark style and quality. Designs beautifully complement Brown Jordan’s furniture lines and colors, and range from contemporary to classic to modular designs.

The commercial grade 20-gauge stainless steel doors, drawer fronts and cabinet interiors are durable and attractive. Brown Jordan outdoor kitchens stainless kitchen cabinetry is warranted to hold up for years under the most severe weather conditions. Kitchens may be designed in concert with stucco or stone to complement the landscape architecture of the outdoors.

And after you install your new outdoor kitchen, we hope you’ll share pictures on our Bay Breeze Patio Facebook page so we can see your fabulous outdoor kitchen in action (and we’ll even reward you with a Bay Breeze Patio gift certificate for your effort)!

Beef & Bourbon Cooking Class at Clemenza’s at Uptown Station

Join me, Grill Master Wayne, tonight (3/21) at Clemenza’s at Uptown Station in Fort Walton Beach for my special Big Green Egg cooking demonstration.

The Beef & Bourbon Cooking Class starts at 6 p.m. You won’t want to miss the fun tips, tricks and tools that make grilling on the Big Green Egg even more exceptional. Our menu includes:

Grilled Romaine Caesar Salad

Bourbon Marinated Beef Tenderloin

Grilled Veggies

Rosemary Roasted Potatoes

Grilled Pineapple Topped with Coconut Ice Cream

Don’t miss this evening of delicious delicacies!

Call 243-0707 for reservations and we will see you there!

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

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

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.

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.

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.

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?)

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.

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.

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.

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!