BBQ & Grill
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Pull up a lawn chair, sit back, and taste a perfectly barbecued meal while you enjoy the summer from your own backyard. Nothing is better than cooking outdoors, especially when you’re making a great meal for family and friends. You don’t even have to stop when summer’s over because you can grill all year.
Woodstock Hardware has a complete supply of grills and barbecue necessities. We stock a variety of Weber charcoal grills and we special order gas grills on a weekly basis. If possible, we suggest that you review our corporate website to find the grill that best suits your needs. We also carry a complete selection of grill and grilling accessories.
Woodstock Hardware has a complete supply of grills and barbecue necessities.
As a service to our customers who purchase a Weber gas grill, we will assemble and deliver it, with a full tank of propane, to your home. We will even take a few minutes and walk you through operation to make sure you are completely satisfied with it. This way after we leave, all you need to do is throw on the steaks and enjoy your new grill.
Top 5 Tips to a Smooth BBQ Season
1. Cleaners. Use a good grill cleaner to remove the buildup from your constant use or the dirt and grime accumulated from sitting idol through the winter. I suggest using Goo Gone Grill Cleaner (803049), a good natural plant based citrus power cleaner that you can use on your grilling surface as well as your cast iron, stainless, baked-on porcelain, and enamel cookware. And don’t forget a good scrubber like Weber’s Grate Grill Scrubber Pads (800509) to make your clean up easier and faster.
2. Replacement parts. Need to bring that old grill back to life? Woodstock Hardware has a complete line of replacement grates, auto starters, burner assemblies, and covers for your grill. Ordering special parts is not a problem.
3. New Grills. If it is finally time, Woodstock Hardware can set you up with a new charcoal and gas grill; just in time for the summer barbecuing season! With a variety of grills in stock, we also receive orders twice a week so there will be no delay in getting the grill you want. Plus, we know the tricks that some big companies use to try to think you are getting the same quality grill at a cheaper price. Remember you really are only getting what you pay for! For our Rewards card customers, we assemble and deliver your grill for free. So, stop in and sign up! It only takes 60 seconds and it is FREE!
4. Grilling Utensils. We have them all. Spatulas, tongs, thermometers, mitts, basting brushes; you name it we have it! Not only the good old stand bys, but in Diane’s Kitchen there is a wide range of cooking and grilling utensils for you to choose from. I personally love Weber’s Fish Turner spatula.
5. Grilling Tools. Our customers are “sophisticated grill chefs” and use their grills to cook a wide range of food well beyond hamburgers and hotdogs. We can help you be the talk of the weekend get together. We have: cedar planks to grill fish, stainless steel vegetable baskets, rib & roast racks, and even pizza stones and woks designed to use on the grill.
Don’t overlook that many people use their cast iron cookware to cook on the grill. Don’t have any cast iron cookware? Diane’s Kitchen stocks a wide variety of cast iron cookware including Dutch ovens, griddles, grill pans, and fry pans, just to name a few. So, if you cook it inside, odds are you can cook it outside and thoroughly enjoy doing so.
After you have your grill and all the tools, here are some tips to better outdoor grilling:
- Store charcoal in a dry place. Charcoal absorbs moisture readily and won’t burn well if it is damp.
- Open top and bottom vents before starting a charcoal grill and while cooking. Close the vents when cooking is finished to extinguish the coals.
- For proper airflow in a charcoal grill, remove accumulated ashes from the bottom before starting fire. Since charcoal requires oxygen to burn, anything blocking the vents will reduce the heat generated by the coals.
- Always use tongs or a spatula when handling meat. Piercing meat with a fork allows delicious juices to escape and makes the meat less moist.
- If you partially cook food in the microwave or on the range, immediately finish cooking the food on the grill. Do not refrigerate or let stand at room temperature before cooking on the grill.
- Make sure the grilling surface is clean and preheated. Scrub the grid with a dry brass-bristled grill brush after every grilling session and again once the grill is preheated.
- Lubricate the grid or the food (or both) with vegetable oil. Do this right before you begin cooking or the oil will burn off before you start. It’s also a good idea to drain most of the marinade from food before placing it on the grill.
- Don’t try to turn or move food too soon. It takes about 10 minutes over high heat for the surface of a steak or piece of fish to cook enough so it will hold together and release easily.
- Watch foods carefully during grilling. Total cooking time will vary with the type of food, position on the grill, weather, temperature of the coals, and the degree of doneness that you desire.
- Set a timer to remind you when it’s time to check the food on the grill.
- Never brush on barbecue sauce until the food is almost cooked through. It contains sugar, which burns easily.
- Always serve cooked food from the grill on a clean plate, not one that held raw foods.
- In hot weather, food should never sit out for longer than one hour. Remember to keep hot foods hot and cold foods cold.
- Wash all utensils, cutting boards, and containers with hot, soapy water after they have been in contact with uncooked meat.
- Extend the life of your charcoal grill by thoroughly cleaning it once a year. Discard accumulated ashes and remove the grid and charcoal grates. Spray the porcelain surface with oven cleaner and let stand until the accumulated grease becomes easy to remove.
If you partially cook food in the microwave or on the range, immediately finish cooking the food on the grill.
Always serve cooked food from the grill on a clean plate, not one that held raw foods.
Extend the life of your charcoal grill by thoroughly cleaning it once a year. Try
With the supplies we carry and these expert tips, we are sure you will enjoy your backyard cooking all summer long.
Here are just some of the products you will find on our online store:
Utensils and skewers
Replacement burners
Grill toppers and baskets
Replacement igniters
Fish broiler baskets
Replacement grates
Starter chimneys
Electric starters
Lava rocks/ceramic briquettes
Matchlite charcoal
Grill covers
Kinsford charcoal
Cleaners and brushes
Natural lump charcoal
Woks Propane fittings
Replacement propane tanks
Drip pans
Grill assembly service
How to Grill a Perfect Burger
To help explain the best way to cook a burger I asked my brother-in-law, Kevin Christofora, former owner of Woodstock Meats, for his thoughts on how to craft that perfect burger. Why not start at the source I thought? Diane of Diane’s Kitchen had some great input too.
1. Start with the right meat. “Everyone has an opinion, but look for burger meat with a fat content of about 10-15 percent,” said Kevin. An easy way to get that is make a mixture of half ground chuck and half ground sirloin. Remember, the fat is where the flavor resides in any meat. So the more fat you have, the more luscious it will feel in your mouth. “But don’t use too much because you don’t want to bite into a mouthful of grease,” added Kevin.
2. Keep the meat cold. Handle the burger as little as possible when shaping patties. Over-handling “bruises” the meat, and compressing the meat too much will lead to dense, dry burgers. Kevin notes, “You can run your hands under cold water before handling the burger. Make the burgers a few hours ahead of time and chill them on a plate covered with plastic wrap. This firms up the burger and helps it hold together during grilling. Leave them in the refrigerator until the last minute.”
3. Don’t over season. “I season my burgers as little as possible,” added Diane. “Just a little salt and pepper. I like the garnish to add the pizzazz to my burgers.”
4. Prevent sticking. Make sure your grill is clean, hot, and oiled. About 450 degrees is good or until you can’t hold your hand about 1 inch above the grate. Lightly brush the burgers on both sides with extra-virgin olive oil just before grilling. This helps to prevent sticking and adds a little flavor.
5. No pressing. “When grilling your burger do not press on your burger with a spatula,” said Kevin. All this does is squeeze out the juices onto the fire causing flare ups and dry burgers.
6. Flipping. According to Kevin, aim to flip the burger only one time. Practice makes perfect. “When the edges begin to brown or you see a few beads of juices bubbling through the top, the burger is ready for its one flip.”
7. Grill overcrowding. Follow the “30 percent” rule. Leave 30 percent of your grill free of food. That way if you get flare ups, you have a place to move the burgers so they don’t burn.
8. Make sure your burger’s cooked: While medium or rare burgers are tasty, you want to make sure your burger is cooked. Diane added, “Insert an instant-read thermometer in the thickest part of the burger to make sure you’ve cooked the meat to at least 160 degrees.”
9. Let the burgers rest. Sit your burger off the grill for a couple of minutes before serving. This allows the meat to “relax,” giving you a juicier burger.
Diane and Kevin know that following these easy steps will lead to a summer full of great burgers. Once things get going don’t be afraid to replace the beef with ground chicken and try your hand at making delicious chicken burgers. Friends and family will love them.
