We’ve assembled some of the best brands in the business to help you with all of your outdoor cooking needs.

With Weber, Big Green Egg and Traeger, we have something for everyone- from the novice to the expert.

In addition to grills and smokers at our Longmont location, we carry all of the accessories you need to create delicious meals in your outdoor kitchen. We have a full line of charcoal, wood chips and pellets to match any taste. We also have over 75 varieties of barbecue sauces and over 50 different rubs along with hot sauces from mild to wild.

We sell more Weber grills than anyone in Northern Colorado for a reason- we believe in the product. Many of us have a Weber on our own back patio. From the traditional Weber kettle to the upscale and feature rich Summit series, we have it all including charcoal grills, propane grills and natural gas powered grills in a variety of colors. We are your answer for Weber grills in Longmont.

Big Green Egg is back in our lineup! We have the full line of eggs and accessories to go with them. Whether you want to grill, smoke, or bake this super efficient ceramic cooker can be used year round and the possibilities are endless. We are your solution for Big Green Egg grills in Longmont.

Traeger wood pellet grills allow you to add maximum flavor and tenderness to your dishes by cooking meat low and slow with your choice of pellets to get the taste you want. These grills are a staple on the championship barbecue circuit, but are easy enough for the home chef to use. We are the spot for Traeger grills in Longmont.
 

BBQ Recipes

• Mediterranean Pork Kebabs

  Prep Time:
20 Min
  Cook Time:
12 Min
  Ready In:
32 Min

  
  Ingredients

  1/2 cup Diana® Marinade, Garlic & Herb flavour

  1/2 cup Heinz® Tomato Ketchup

  2 teaspoons dried oregano leaves

  2 teaspoons lemon juice

  1 pound pork tenderloin, cut into 16 bite-size chunks

  16 bite-size chunks zucchini

  16 cherry tomatoes

   

  Directions

  Soak 8 long bamboo skewers in cold water for 30 minutes. Preheat the grill to medium-high and grease the grate. Stir the marinade with the ketchup, oregano and lemon juice until well combined. Toss half of this mixture with the pork and the vegetables; let stand for 15 minutes.

   

  Thread 2 pieces each of pork, zucchini and cherry tomatoes alternately onto each skewer. Grill the skewers; turn as needed and baste occasionally with remaining marinade mixture for 10 to 12 minutes or until pork is cooked through

   

• Pepper-Honey Cedar Plank Salmon

  Prep Time:
15 Min
  Cook Time:
30 Min
  Ready In:
1 Hr 45 Min

  
  Ingredients

  2 (12 inch) untreated cedar planks
  1/4 cup pineapple juice
  1/3 cup soy sauce
  2 tablespoons white vinegar
  2 tablespoons lemon juice
  1 tablespoon olive oil
  3/4 cup honey
  1/4 cup packed brown sugar
  1 teaspoon ground black pepper
  1/2 teaspoon cayenne pepper
  1/2 teaspoon paprika
  1/4 teaspoon garlic powder
  6 (6 ounce) skinless, boneless salmon fillets
  1 pinch salt and pepper to taste

   

  Directions

  Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.

  
  Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.

   

  Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.

   

  Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.

   

• Barbecue Ribs

  Prep Time:
30 Min
  Cook Time:
3 Hrs
  Ready In:
11 Hrs 30 Min

  
  Ingredients

  4 pounds baby back pork ribs
  4 cloves garlic, sliced
  1 tablespoon white sugar
  1 tablespoon paprika
  2 teaspoons salt
  2 teaspoons ground black pepper
  2 teaspoons chili powder
  2 teaspoons ground cumin
  1/2 cup dark brown sugar
  1/2 cup cider vinegar
  1/2 cup ketchup
  1/4 cup chili sauce
  1/4 cup Worcestershire sauce
  1 tablespoon lemon juice
  2 tablespoons onion, chopped
  1/2 teaspoon dry mustard
  1 clove crushed garlic

   

  Directions

  Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.

   

  In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.

   

  In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.

   

  Preheat grill for medium heat.

   

  Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

   

BBQ Tips

• Advanced Grilling

  Smoking:

  Smoking is all about temperature control. You’re gunning for an internal grill temperature of about 225º-250ºF. Place a candy thermometer in the top vent to get a reading without having to lift the lid. If the temp slides up beyond the desired range, close (or nearly close) the bottom vent by tapping with your spatula or using heat-resistant gloves. Open vent again when heat drops.
   

  Searing:

  Direct method cooking means you have to be on your toes. Place meat directly over the coals on hottest part of the grill. Thinner cuts can be done in as fast as 1 minute to 90 seconds a side. Burgers will take more like 4-6 minutes a side with an ideal cooking temperature between medium and medium-low (350º-375ºF). You’re shooting for caramelization on the outside, and juice on the inside. Don’t overdo your meat. And always double check for desired doneness before serving.

   

  Skewering:

  Grilled kabobs are a surefire crowd pleaser. If you’re grilling kabobs that have strips of beef, chicken or individual shrimp, double-skewer it by using two smaller skewers or threading one skewer through the meat in two places. This keeps strips and shrimp from spinning on the skewer and cooking unevenly. Cubed meat requires a single skewer and cooks more evenly. Soak wood skewers in water for at least 30 minutes before placing on grill to prevent them from burning.

   

  Source: www.kingsford.com

   

• Grill Safe

  PICK YOUR SPOT

  
  Level set

  Choose a nice, flat surface. Many kettles have a triangular base and you don’t want them tipping over. Keep clear of overhangs, fences, deck railings and hedges that ignite by any sudden flare-ups or stray sparks.
   

  Let it breathe

  Seek out well-ventilated locations. Don’t ever grill inside an enclosed dwelling, tent or vehicle. Burning charcoal gives off odorless, colorless carbon monoxide that can kill you.
   

  No place for little ones

  Children and pets are great at backyard barbecues. Just make sure parents and pet owners help you maintain a “no fly zone” around the grill.
   

   

  FUELING THE FIRE, SAFELY

  
  No flame throwing

  Fire dying down? Whatever you do, don’t squirt lighter fluid directly onto hot coals. This is dangerous since it could run flames straight up the stream and make you a candidate for the local Burn Ward.
   

  Add it up

  If your coals are slow to start, you’ll have to start another little fire to add to the kettle. Place some new briquets in a tin can or your chimney-style firestarter and start. Then, transfer these briquets immediately to the larger fire using long-handled tongs.
   

  Grilling, not pyrotechnics

  Never use gasoline or kerosene to light a charcoal fire. Both are potentially explosive.
   

  Air it out

  Don’t close the lid on your grill until you’re ready for cooking. Lack of oxygen can squelch a fire. And conversely, removing the lid, on a charcoal fire can cause a sudden flare up. Also, closing the lid prematurely can cause the lighter fluid to not burn completely away, which can give your food a funky taste.
   

  Hands off method

  Coals get hot. How hot? 1000°F, HOT! Invest in insulated flame-retardant mitts when cooking or handling any parts of the grill during the cooking cycle. Also make certain you have long-handled barbecue tongs, spatula, fork, baster, and grill brush to keep your hands safe while handling hot food and coals.
   

  Smoke the competition

  Smoking meat demands close attention be paid to internal grill temperature. For accuracy sake, place a candy thermometer’s probe through the top grill vent and aim for a temp of 225° to 250°F. If your temp spikes above, slide the vent beneath the charcoal to a nearly closed position (with insulated mitts, mind you). More oxygen equals more fire and hotter temps. Keep monitoring heat and open vent again as temperature drops.
   

  PUTTING OUT THE FIRE

   

  Cover up

  Put the lid on your grill. Completely close the vents and allow time for the coals to burn out completely. Allow ashes to cool for at least 48 hours, then dispose of them, using a non-combustible container.

   

  Quick turnaround grilling

  If you must dispose of coals before they’ve completely cooled, remove them one-by-one with long handled tongs and douse them in a metal bucket of water. Warning: pouring hot coals into a pail of water, or pouring water over coals, can result in steam. And steam burns.
   

  STORING COALS

   

  Keep cool, dry

  Moisture can make charcoal hard to light. Find a low-moisture place in the garage or basement to store your charcoal.

  
  Close tight for a sure light

  Keep your instant charcoal bag tightly closed to prevent any lighter fluid from evaporating.
   

  Source: www.kingsford.com

   

• Grilling 101

  Don’t Stick It: 

  Keep your food from sticking by rubbing down the grill grate with vegetable oil or non-stick cooking spray. You can also use half an onion dipped in vegetable oil, to coat your grate and add flavor.
   

  Spacing Out:

  Leave space around each food item on the grill to allow for smoke penetration and even cooking.
   

  Turning On:

  Just one turn is enough for meat on a grill. Turn when juices begin bubbling on uncooked side. A good rule of thumb is, the more clear the juices, the more done the meat is.
   

  Get Saucy:

  Apply sauces containing honey, brown sugar or molasses only during the last 10 minutes of grill time. This prevents the sauce from burning.
   

  Less Flare:

  Keep a spray bottle handy to squirt down flare-ups that might overly blacken your food.
   

  Clean Plate Club:

  Place cooked foods on a clean plate. Never use the platter or plate that held raw meat, fish or poultry. Bacteria from raw food can cross-contaminate your cooked food and lead to possible food poisoning.
   

  Brush Up:

  Always brush the grilling grate with a stiff wire brush to remove any stuck- on food.
   

  Source: www.kingsford.com