Join us on Saturday as we celebrate the start of grilling season! We’ll be demonstrating all of our grills: Broil King, Lynx, Napoleon, Coyote, Wolf and Viking – with free samples for everyone. Don’t miss out on all the fun!
Ahhh, it’s that wonderful time of year when we all start spending time outside and grilling up a storm in our back yards! If you’re lucky, you have the room to install a full outdoor kitchen like this one to help you grill the perfect steak.
For most of us though, all we have to work with is a small patio or deck that may also be home to some dying potted plants and your air conditioner. So you need to find the best grill that fits your space and your budget. And, most importantly, you need to be able to grill “the perfect steak”!
In our quest to find the best method for cooking steak, we experimented with 4 different techniques. Our customers rated the flavor of the steaks and here are the results in order of their favorites:
*Sous-vide is a french term meaning the food is sealed in plastic bag and placed in a water bath. The water is set to a specific temperature so the food cooks evenly and over a long period of time. This is a video showing the sous-vide process on a Monogram induction cooktop:
1. SOUS-VIDE (WATER BATH) THEN SEAR
We used our Monogram 36″ induction cooktop to prepare the steaks by putting them into airtight bags with a bit of butter and seasonings. We then set the water temperature in a large pot to 130 degrees, the target for a rare steak. The cooktop comes with a blue-tooth connected temperature sensor that immerses in the water and gives a reading to the cooktop. You will never over-cook your meat using this method. Then we fired up the sear burner on our Napoleon Pro 500 grill to 1200 degrees. Once the steak had been in the bath for 40 minutes, we seared it for 90 seconds per side. This steak was the clear winner, perfectly tender and juicy!
Using the same idea but without the plastic bag, we put the next steak into our Wolf steam oven. We set the steam at 135, and plugged a temperature probe into the steak. Then we programmed the oven to cook the steak up to 130 degrees. Once it hit that temperature, we finished the steak in the same way with a 1200 degree sear on the Napoleon Pro 500 for 90 seconds per side. This method took second place and tasted fantastic, just not quite as tender as the winner!
Starting with salted and peppered room temperature steaks, we seared them at 1200 degrees for 90 seconds per side. We then finished them at 350 degrees in the main compartment of the Napoleon 500 grill, cooking them to an internal temperature of 135 degrees. We let them rest for 5 minutes before cutting into them. The steaks were delicious and juicy!
Using our G.E. Profile convection oven, we set a temperature probe in the meat to a target temperature of 130 degrees, and baked the steaks at 180 degrees. We finished these off at 90 seconds per side on the Napoleon pro 500 sear burner. Much better tasting than just throwing a cold steak onto the grill!
We hope you’ll try all four of these methods and find the one that helps you create your “perfect steak”!
You can check out all of our grills in action Saturday, April 29th during our grilling season kickoff event. We carry Broil King, Napoleon, Lynx, Coyote, Viking and Wolf grills. Hope to see you there!
Also, look for our television grilling segments: Thursday, April 27th on the ABC Midday news at 11am; Friday, April 28th on Good Things Utah at 9am; and Friday, April 28th on Fox 13 Midday news at 11am.
Join us Aug. 5th and 6th during the big TENT SALE for a grilling demonstration on how to make the perfect steak! Friday 8/5 from 4-6 p.m. and Saturday 8/6 from 10 a.m.-1 p.m.
Don’t miss out on big savings during our annual tent sale! This appliance clearance event will feature factory closeouts, floor models and scratch and dents. Broil King grills will be 40% off and Serta Perfect Sleeper mattresses will be 50% off. See you there!
Join us for our Grilling Event with Susie Bulloch from Hey Grill, Hey! She’ll be showing us the secrets of grilling greatness on our Broil King, Lynx, Napoleon, Viking and Wolf grills. Plus you can sample her delicious creations! Head over to our Instagram account @duerdens, or Susie’s @heygrillhey on May 23 for details on our grilling giveaway. One lucky winner will take home a set of Napoleon grilling tools!
I admit I used to always leave the outdoor grilling to Todd because I thought it was “his domain”. For some reason the grill itself fell into the category of a lawn mower( i.e. a dirty piece of yard equipment that could hurt me if I got too close) and I wanted no part of it. I would willingly relinquish all control of the meat, including its seasonings, marinades and rubs. I assumed there were complex secrets about grilling that only guys could comprehend. It probably came from my childhood. I don’t ever recall my lovely mother being in close proximity to the grill, and my dad would guard it with his life. I believed the myth that only men could tame the flame. And then I met Susie Bulloch from Hey Grill, Hey.
We invited her to demonstrate the Broil King grill for our grilling season kickoff. She lovingly explained to me that there are no great mysteries about grilling and that women should feel empowered to face the grill head on. She came armed with a killer recipe for Garlic Butter Burgers made from grass fed locally raised beef and proceeded to work her magic. In no time at all these babies were loaded with burst cherry tomatoes, mozzarella cheese and fresh basil. Not only do I believe that I can become a grill master, I believe this was the best burger I have ever tasted. Just look at it!
I have never seen Ben, one of our awesome salesmen, as happy as he was on the day of the kickoff. We did nothing but grill and eat and he could not wipe the smile off of his face. I think he is still wondering how he managed to get paid for doing something he loves so much. He fired up the Napoleon grill and created a meat masterpiece with a special secret marinade we hope he will divulge at a later date. Ben is very protective of this family recipe so it will take some time and persuasion to squeeze it out of him. He also baked cookies in the grill on a baking stone. Who knew you could do that? I learned that the grill is basically an oven, so there is really nothing you can’t do with a little adaptation and creativity!
Since outdoor kitchens are becoming more and more popular as an extension of the home, we are selling all kinds of appliances that can withstand the weather. Things like outdoor refrigerators, ice makers, and pizza ovens can be installed into cabinets and counter space outside along with the grill, which is the heart of the outdoor kitchen. My favorite higher end grill is the Lynx . It has incredible features like side burners, cutting boards and rotisseries. During the kickoff I learned how to grill pineapple on the rotisserie and I was amazed at how delicious it was. You should give it a try this summer. Come in and I’ll show you how!
Susie will be back on Memorial Day (May 30) from 11-2pm. We’ll be doing a #GIVEAWAY of a 5 piece Napoleon grilling tools set so head over to our Instagram accounts @duerdens and @heygrillhey for details!
She will also be here on Father’s Day weekend (June 18) from 11-2pm to dazzle us some more with her grill skills. She’ll be giving samples so you don’t want to miss out. In the meantime go check out her blog for incredible grilling recipes!