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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First, man domesticated fire.  Then, he started competing with his neighbors over who had the best grill.

Grillers love their gadgets—and they’re willing to spend big for them. Slightly more than 80 percent of American households own a barbecue grill (23 percent have two!)

Last year, North Americans spent $2.2 billion on grills and smokers, according to the Hearth, Patio & Barbecue Association.

Sales slumped during the recession but edged back up again in 2010, and manufacturers predict a strong season this year, especially for high-end appliances.

But, experts will say you don’t need a cooking surface the size of Rhode Island or infrared burners to cook delicious food.

Simple gas grills are a good entry point.” They are easy to light, have easy temperature control and they run on propane.

Yet some outdoor cooks are transfixed by grills that are ever bigger, hotter and fancier.

Number 11 out of the 13 “grilling machines that will blow everyone away at your next barbecue is this ceramic bomb of a barbecue, the Kamado Joe. It has been around since the 1960s, and originally was based on the design of a clay rice cooker found in Japan. What it lacks in machismo, the Kamado Joe makes up for in quirky charm.

It has since spawned many imitators.  The Kamado can be configured as a charcoal grill, a smoker or an oven.

Original article on Business Insider

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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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At Northeast Distribution, LTD we have been collecting some of the best grilling recipes.  And for Cinco de Mayo, we thought we would share an easy and fast meal that can you can cook on your grill. The prep time is short, the recipes are healthy, and grilling out is fun. So pour your margarita and enjoy.

Grilled salsa recipe
•   1 cup fresh or jarred salsa
•   1/2 bell pepper (any color), grilled and diced
•   1/2 medium red onion, grilled and diced
Combine the salsa with the grilled and chopped pepper and onion. Serve with tortilla chips as an app, but save some for the entrée.

Shredded Grilled Tilapia Tacos
•   1 tablespoon ground chipotle seasoning
•   1 1/2 teaspoons ground cumin
•   1/2 teaspoon salt
•   6 (6-ounce) tilapia fillets
•   2 tablespoons olive oil
•   1 teaspoon grated lime rind
•   2 tablespoons fresh lime juice
•   Vegetable cooking spray
•   12 corn tortillas

Combine first 3 ingredients and rub evenly over fillets. Stir together oil, grated rind, and juice; rub over fillets. Arrange fillets in a grill basket coated with cooking spray, or on hot, oiled grill grates. Grill over medium-high heat (350° to 400°) 3 minutes on each side. Cool slightly. Shred fish with a fork. Spoon 2 to 3 tablespoons of fish into tortillas, and top with grilled vegetable salsa and sweet and spicy slaw (recipe below). Serve with a squeeze of fresh lime juice.

Sweet and spicy slaw
•   1 cup reduced-fat sour cream
•   2 tablespoons rice wine vinegar
•   2 tablespoons pineapple or orange marmalade
•   1/2 teaspoon salt
•   1/4 to 1/2 teaspoon dried chipotle seasoning
•   1 (16-ounce) package cabbage slaw mix

Whisk together first 5 ingredients in a medium glass bowl until blended. Add cabbage slaw mix, tossing to coat. Cover and chill until ready to serve. Serve on top of tilapia tacos.

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If the pinks, greens and blues of early spring bulbs have nothing on the colors compared to the mold on your grill, we have some tips on getting that grill back into shape.

Nine-out-of-10 people own a gas grill, and as the spring grilling season heats up, burgers, chicken and hotdogs remain the top three choices for most.

Weber's 22nd annual Grill Watch Survey also found 28 per cent of us even cook breakfast on the grill.

When it comes to spring cleaning, many people think you should just turn the grill on and burn everything off.

"But there are a lot of things to do before you even consider turning the grill on.  You have to make sure your grill is completely clean, take off the carbon buildup, and make sure no critters have left their droppings inside your grill."

You should also do a complete grill safety check."That means doing a leak check.  Use a half soap, half water mixture, soaping up where all the connections are, making sure your regulators are secure and the hoses are not cracked or brittle, making sure everything is nice and tight.  Then you turn on your propane slightly and make sure there are no bubbles forming anywhere."

After tuning up your grill, it is time to tune up the chef.

Get adventurous with your spring and summer grilling.  Pizzas are becoming popular, along with desserts.

"I do a phenomenal smoky grilled cheesecake.  It's very simple to do, just like you'd do in the oven only adding a little smoke flavor to it on the grill.  Set it up with the indirect cooking method and let some of that smoke flavor get into the cheese.  It's delicious.  Then top it off with some nice grilled fruit."

Upside down pineapple cake is also very easy to do on the grill.

Original article written by Mike Lloyd, News 1130

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With all this snow we have been having in the Northeast do you have spring fever? At NDL, we sure do.One way to help is to add some style and flavor to your next meal and get back to the thrill of the grill with a Vermont Castings Heritage Grill – it is sure to spark more than one dinnertime conversation! It may be cold outside, but nothing tastes better than dinner grilled on an open flame. That is what makes cooking on gas grills so convenient, shovel off the deck, push the igniter button, and you are ready to grill.

Vermont Castings gas grills offer you more BTUs per square inch than any of their competitors, which is perfect for grilling in freezing temperatures. As soon as you hear the sizzle and smell the food cooking on the porcelain coated cast iron cooking grates, you will be happy you decided to take it outside. With the convenience of single source ignition, you can light your grill with the touch of a button, even when it is freezing outside.

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