NDL Hearth Blog

It is football season, and regardless of being a Patriots, Giants, Bills, Jets or Steelers fan, football season means tailgating, and tailgating means good food and great grills.

If you want to be “all the rage” at the next tailgating event, you need a Green Mountain Pellet Grill.

There really is nothing better than grilling on wood, and with a Pellet Grill you are grilling on real wood.

The reason that pellet grills win far more grilling competitions than any other kind of grill is because the grilled food tastes better when cooked over real wood. Grilling with pellets tastes so much better than either charcoal or gas. Pellets are made from clean, kiln-dried sawdust, with the flavor molecules totally intact! And what could be easier than pushing a button to start the grill up, set it and forget it! Now you can “turn pro” in your own back yard.

Perhaps one of the best features of the Green Mountain Pellet Grills is its “Turbo Boost” feature. The grill takes the ambient temperature of the outside air, and if it’s cold, the grill kicks into turbo mode and heats up faster. This pellet grill is perfect for grilling all winter long.

Green Mountain Pellet Grills is now the top-of-line…the best-of-the-best, but not the highest in price! Contact Northeast Distribution for more information.

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Backyard grilling has become about more than burgers on the grill.

So which is best: gas or charcoal - or pellet? Both gas and charcoal grills have become sophisticated so the  answers vary depending on who you ask.

Popular sellers
Gas grills are still the most popular type of grill sold, but there has been a recent resurgence in charcoal grilling.

Gas grills, mostly stainless steel, accounted for 57 percent of the sales in 2010. But the Hearth, Patio and Barbecue Association report that charcoal grills are starting to outsell their gas competitors.

The thing that people like about the charcoal grill is many can also be a smoker, like the Kamado Joe.

The only way you could smoke meat before was if you bought a stand-alone smoker.

Go for the taste?   
Charcoal may be more work, but if it is the taste of the meat you are going for, it has to be real charcoal. The one way a charcoal grill really outshines a gas grill is the flavor you get when you use charcoal.

And, there are quite a few people who are grilling with wood, especially for smoking meat.
A wood fire is a more natural, healthier way to cook. Food cooked on Traeger pellet grills taste better than food cooked on gas or charcoal grills. There is nothing like a brisket or ribeye steak cooked on wood pellets.

And you can buy different types of wood pellets to flavor the meat when cooking. You can't do that with propane gas.

If you are looking for taste, nothing can beat cooking meat over wood. When you use wood, you get more than just smoke flavoring. The moisture actually comes out of the wood and goes into the meat.

There is a consensus; the main thing a gas grill offers is convenience.

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Taking your summertime cooking to the backyard used to mean firing up the grill, dragging out a lawn chair and dumping a load of ice in a cooler.

No more.

Folks have been moving the amenities outdoors and stretching the season, with built-in gas or propane grills, sinks, storage drawers and cupboards, and mini refrigerators.

Now backyard cooks are beefing it up even more:

Adding appliances and accessories: Side burners, rotisseries, smokers, pullout garbage bins, ice makers and kegerators.

Installing hard surfaces: Granite may still be the rage in indoor kitchens, but for outdoor kitchens, polished concrete is the countertop of choice with pavers reigning underfoot.

Bars. Need I say more?

Maybe you've been equally smitten with the growing trend and have been wanting to add some spice to your backyard patio area.

We have loads of ideas, and so do our retailers. Let Northeast Distribution connect you to the finest charcoal and gas grill retailers in your area.

Original article – Oregon Live

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Buying a grill can be a confusing proposition. New technology, super-sized units and an abundance of features can leave a griller’s head spinning. Consider these points to avoid the confusion and get the right grill for the job

Cooking with Propane
Cooking with a gas grill is all about cleanliness and portability. Propane grills are easy to use, do not create a mess and allow those who grill to take the cookout anywhere the grill and propane tank can be carried. The main drawback is that the grill's tank has to be regularly refilled.

The Pellet Grill
There are a few great pellet grills on the market. One in particular is the Traeger pellet grill. A wood fire is a more natural, healthier way to cook. They look like your standard outdoor barbecue but in they are quite different. They use wood pellets for fuel. In a pellet grill the fire is kept away from the food. This allows for slow cooking and lets the food absorb the smoke flavor. Pellet grilling is much like convection cooking, and this also makes the food much tastier because the smoke and the heat surround the food.

Faithful Charcoal
Charcoal grills are as basic as it gets when it comes to cooking outdoors. Some lighter fluid, a few briquettes, a match, and it is time to grill. Charcoal grills are simple to operate and are also portable. They give food a natural, smoky flavor.

Grill Material
A grill is only as good as its cooking surface, so it is always a good idea to take a look inside before making a purchase. Heavy cast iron is extremely durable and will last for years but requires some maintenance. For a non-stick surface that does not require as much attention, opt for a porcelain-coated grate. Take great care when cleaning porcelain-coated materials, though, because they can chip if not cleaned properly.

Is Bigger Always Better?
Consider how the grill will be used before deciding. If the grill will be used infrequently for only a few people, then a smaller, more economical unit, may be the best fit. However, if cooking outdoors is a way of life, and it will be used to cook for dozens of people, then a larger unit may be in order.

Original article from the Kansas City Star

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Charcoal Grills are actually the most used type of grill. Over the years, due to their popularity, the charcoal grill has changed and evolved.  The Kamado Joe charcoal grill is for those who are serious about taste.

These grills use a combination of a ceramic shell, natural lump charcoal and air flow to create a superior charcoal grilled taste. The grill is ceramic which introduces a whole new element in heat retention. The capacity to withhold heat is one of the most important factors to produce the best charcoal grilling results. It allows for flavor and aroma retention.

You can also sear food at high temperatures and it will still retain its moistness. Kamado Joe can precisely cook meals whether you're slow cooking or searing. Besides being a grill, it can also be used as an oven which can cook homemade pizza, bread and pies or it can be used as a smoker. And a wide range of accessories are available. Charcoal grilling has the ability to enhance the food flavor and some people believe it is the only way to grill. There is another reason that the Kamado Joe grills are better than the traditional charcoal grill; they are ready to use in 15 minutes.

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Burgers, brats and dogs are just as much of a staple of summer as water and sun tan lotion. With that said, many people will be in the market for a new grill in the coming week -- whether they're looking for their first kettle charcoal grill, pellet grill or a deluxe gas grill.

Chris Gardner, owner of Midwest Grills & BBQ Supplies and founder of midwestgrills.com, says there are a few important questions every shopper should ask before they purchase a grill.

"How often am I going to use it? How many people am I going to cook for? How long do I want it to last? The answers to these will help you decide on the price range you should spend," Mr. Gardner says.

Let's take a look at how gas grills, charcoal grills and alternative models stack up against each other.

GAS: Gas grills are considered the luxury cars of the grill market. They're durable, full of features and come in several sizes. However, they also cost more to purchase and maintain.

The big upside to gas grills is convenience. Unlike their counterparts that require coals or wood chips to heat, gas grills have gained popularity because they're ready to cook in less than 10 minutes.

A gas grill also makes it easy to regulate the heat and to cook at several different temperatures at the same time. They offer greater versatility, allowing you to cook burgers and vegetables and heat buns at the same time without burning any of them. According to Kevin Harrison, general manager of the St. Joseph Menards store, the more burners a grill has, the more cooking flexibility you'll enjoy.

Gas grills come in various sizes, too. Grills with small footprints are ideal for a terrace or townhouse. If you have the space (and the money), look for a 30-inch, 42-inch or even bigger stainless-steel model. These usually offer add-on modules or appliances like wet bars, refrigerators, wine coolers, sear stations and more.

CHARCOAL: If you ask the famous "Dr. BBQ", Ray Lampe, whether he would choose a gas or charcoal grill, his pick would be charcoal every time. Although gas grill enthusiasts claim there is no difference, he says his charcoal choice lies in the taste.

"I'll give someone a piece of something cooked over charcoal, and they're just amazed because the gas grills we're so used to just have no flavor," says Mr. Lampe, a barbecue expert who has appeared on Food Network's "The Best Thing I Ever Ate." Not only do charcoal grills provide great flavor, but they're generally easier on the wallet, too.

"A charcoal grill lasts forever. There's no maintenance, you just get some new charcoal and put it in there," Mr. Lampe says. Cleaning involves little more than scrubbing the grate and dumping the ashes, he adds.

Mr. Lampe recommends lump charcoal, which lights much faster than traditional charcoal briquettes.

Indirect cooking is also far more difficult on a charcoal grill. While several burners can cook various foods at different temperatures on a gas grill, a charcoal model requires grillers to build a fire on just one side of the grill.

ALTERNATIVES: As the price of gas has risen in recent years, many people have turned to pellet grills.

Pellet grills use small wood pellets -- in a variety of "flavors" such as hickory, mesquite and oak -- to provide the energy source and infuse the food with flavor from the resultant smoke. Pellet grills are especially attractive because they require no fuel and are energy efficient.

Original article by TMCnet.com -Shea Conner

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Northeast Distribution LTD is participating again in a worthwhile charity drive. The HPBA, Hearth, Patio and Barbeque Association, is raising money and supplies for victims of the floods in Alabama. Through a local hearth and fireplace shop in Mississippi, those businesses associated with the HPBA have been asked to donate charcoal and grills.

The American Red Cross will then transport the supplies to the victims in the Gulf flood area. Northeast Distribution and their retailers have raised money and supplies. With over 500 retailers in the New England, Pennsylvania, New York, and New Jersey area they hope to provide substantial assistance. Many of the areas’ retailers brought supplies: charcoal, grills and other grilling accessories to the Northeast Distribution Trade Show for pick up by the HPBA and distribution by the Red Cross to the areas that are most in need.

Retailers were able to add the line on their invoices or could choose to purchase a new grill to be sent straight from NDL. If you would like any more information on how you can help, contact Northeast Distribution today.

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Whenever I make it to a Kansas City Chiefs home game at Arrowhead Stadium the one thing I enjoy the most, aside from seeing the Chiefs win, is being able to tailgate for hours before the game starts. Going to Kansas City and having a tailgate party means barbecue - plain and simple.

Football and tailgating are a time-honored tradition in the United States. If you make it to a Chiefs game here are five essential barbecue foods you should consider for your tailgating feast repertoire.

Ribs

Pork ribs are delicious when they are done right. Grilling ribs means two essential processess to cook them. First is to marinate them for 24 hours before you cook them in your favorite sauce. For my wife and I the sauce comes from another great Kansas City tradition - KC Masterpiece has several marinades for fantastic ribs.

The second key ingredient to cooking ribs is to grill them slow enough to make them juicy and the meat is tender while still sticking to the bone. Preheat your grill for medium and brush the rack with oil so the meat won't stick. Remove ribs from the marinade sauce and place on rack - feel free to slather some left over sauce over the ribs as they cook. Grill the ribs for 30 minutes on one side and flip. Grill another 10 minutes or so until the meat is done.

Hamburgers

The key to grilled burgers is much the same with ribs. Preparation beforehand is the key when you shape the hamburger patties. Take two pounds of your favorite type of ground beef and add an egg to it. Pile on a cup of chopped onions, one slice of bread made into small crumbs, and a cup of your favorite barbecue sauce. Mix everything together and make your meat into about six to eight patties. My suggestion is to freeze the patties overnight because they will hold together better when you grill them.

Put your grill on medium heat and initially cook the burgers for 10 to 15 minutes before turning over. Cook another five to 10 minutes or however long you want them to be done inside. Well done burgers will have to be cooked longer than medium well or medium rare. Again, save some of the sauce for basting the burgers while they grill. Add cheese on top of the patties just before you take them out of the grill for cheeseburgers.

Steaks

Don't be afraid to go all out and cook some fantastic steaks on game day. My opinion on cooking steaks will be to basically let the flavor of the meat come out and pretty much leave the meat as-is until afterwards. Lightly season the meat before hand with a rub or your favorite seasoning but I would leave the marinade to the ribs.

My two favorite cuts of meat to grill are chuck eye steaks and ribeyes. The reason for this is because there is just enough fat on them to make them tender and juicy even after being made well done on the grill. Turn your grill up high and sear both sides of the meat for just a minute each. Then turn the grill down to medium and cook the steak about 15 minutes per side until your steak is done.

Bratwurst

Bratwurst is probably the easiest meat to cook on your grill aside from hot dogs. Bratwurst can be done in as little as 15 minutes and tastes wonderful even without barbecue sauce. Set your grill to medium and flip bratwurst over constantly until they are plump and juicy. You'll know the bratwurst is done just like any other meat - when juices come out of the meat clear without any hue the bratwurst is done.

Afterwards you can serve bratwurst with cheese and on a roll and with sauce. You can even chop up bratwurst and serve it as a meat on the side of other meat dishes.

Grilled Onions and Mushrooms

A great side with these cuts of meat is to make grilled onions and mushrooms. Take a cup each of chopped mushrooms and onions and wrap them in foil so they are completely covered during the cooking process. Add one cup of your favorite soy sauce and wrap the foil around the mixture and grill on the rack for about 10 to 15 minutes.

What you'll have are a bunch of tender onions and mushrooms which go with any meat you choose to cook. Grilled onions and mushrooms go great as a topping for burgers, steaks and even bratwurst.

No matter what you choose to cook at a tailgate party, do it well. Meats are just one suggestion to cook on your grill but they are fast and easy to make when you prep them before they reach the grill in your stadium's parking lot.

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