New & Grilling Tips in Naples, FL

 
JUN 22ND, 2015

Propane & Hurricanes

Hurricane - Grill in Naples, FL
Now that hurricane season is in full swing here in SWFL, we’ve decided this would be the right time to post some helpful hints and propane safety tips in the event of a tropical storm or hurricane. First of all, having a readiness plan is of utmost importance. Many, if not most of us will lose power during a bad storm, sometimes for days or even weeks! When this happens your propane grill and appliances become a crucial appliance for cooking your meals and sanitizing your drinking water.

Below are some things to keep in mind:

1. Stock up on your propane early. When there is a storm headed our way we get BUSY! Sometimes our line for propane tank refills is out the door and around the building. While this is good for us, it’s not so good for you when you have a long list of other things to do to prepare for the storm. It’s good to keep in mind that here at Grill & Fill you can come in and “top off” your tank any time. Bring your tank in and we will weigh it, fill it to 20lbs and you only pay for what you get (unlike the exchange cabinets). By keeping a couple full tanks on hand at home you can avoid the line and the wait in the event of a serious storm. Propane does not degrade or deteriorate (there is no shelf-life) if kept for long periods of time. Always store your propane tanks outside, NEVER indoors or in an enclosed area such as a garage or shed.
In case of widespread power outages we are equipped with generators to continuously dispense propane to those in need. Our re-supply chain is strong enough to avoid any shortages.
2. When SWFL is under and hurricane “watch”, “warning” or “in the cone of uncertainty”, as mentioned above, we will have long lines to fill propane tanks. CASH will help us to save time and serve more customers faster, without the delay of using the credit/debit card machine. Cash-paying customers will have priority.
Also, please put your name or other identifying mark on your tank so that you can easily identify it among the other tanks being filled at the same time.
3. While we inspect each propane tank before each refill, it’s a good idea to inspect your own tank and propane appliances at home as well. Check for any water damage, broken parts or rust (especially on the tanks). DO NOT attempt to repair or modify any valves, regulators or other appliance parts on your own. If you believe that you have a problem please call us and we will be happy to help you
In case of widespread power outages we are equipped with generators to continuously dispense propane to those in need. Our re-supply chain is strong enough to avoid any shortages.
4. NEVER use your propane appliances (grills, propane heaters, portable generators) indoors or enclosed areas. This could result in carbon monoxide poisoning or death.
5. Remember that pretty much anything that you cook with electricity can be cooked on a grill. You can also use your grill to heat up your canned goods and boil water so it’s safe to drink.
6. Be safe! Have a great summer!

Caribbean Baby Back Ribs with Guava Glaze

Carribean Baby Back Ribs with Guava Glaze - Grill in Naples, FL
JUN 22ND, 2015
from Weber’s Time to Grill™
by Jamie Purviance
Prep Time: 15 minutes
Grilling Time: 3 to 4 hours

INGREDIENTS

RUB

 
  • 1 tablespoon kosher salt
  • 2 teaspoons dried oregano
  • ½ teaspoon garlic powder
 
  • ½ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • 2 racks baby back ribs, each about 2 pounds
 

GLAZE

 
  • 1 cup guava jelly or apricot preserves
  • ½ cup plus 1 tablespoon ketchup
  • 3 tablespoons unsalted butter
  • 3 scallions (white and light green parts only), minced
 
  • 1 tablespoon peeled, grated fresh ginger
  • 1½ teaspoons seeded and minced habanero chile pepper or 2 teaspoons minced jalapeño chile pepper
  • 1 large garlic clove, grated
 

INGREDIENTS

  1. Prepare the grill for indirect cooking over low heat (250° to 300°F).
  2. In a small bowl mix the rub ingredients.
  3. Remove the membrane from the back of each rack of ribs. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides. Arrange the ribs in a rib rack, all facing the same direction. Allow the ribs to stand at room temperature for about 30 minutes before grilling. Meanwhile, make the glaze.
  4. In a small saucepan over medium heat, mix the glaze ingredients.
  5. Brush the cooking grates clean. Place the ribs over indirect low heat, as far from the heat as possible, with the bone sides facing toward the heat. Close the lid. After 3 hours, check to see if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by ½ inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue cooking for up to 4 hours.
  6. Remove the ribs from the rib rack and transfer to a sheet pan. Lightly brush the ribs on both sides with the glaze. Lay the ribs flat on the cooking grate, with one rack at a time over direct heat. Grill them, with the lid closed as much as possible, until the ribs are a little crispy on the surface, 10 to 15 minutes, brushing them, turning them, and swapping their positions occasionally. Return the ribs to the sheet pan, give them one last coating of glaze, and cover with foil to keep warm for as long as 15 minutes. Cut the racks between the bones and serve right away