Grilling Season Is Upon Us! Let Foster’s do the dirty work!

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Happy First Day of Spring!

Grilling Season Is Upon Us!

Let Foster’s do the dirty work!

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Does your grill need a repair?
Or maybe just a good cleaning?

We will work on your…

Weber
Traeger
Napoleon
Big Green Egg
MHP
BroilMaster

Grill not on the list? Call us and we will work something out for you!

findoutmorebuttonWe will pick up your dirty, broken grill and return it feeling brand new!

HOURS

Monday – Saturday

8 a.m. to 5 p.m.

Closed on Sunday

978-283-1275
info@fostersgrill.com
107 Eastern Avenue
Gloucester, MA 01930

Another Stupid Easy Crockpot Recipe My Daughters Devoured

Three ingredients:

  • One bottle Soy Vay teriyaki sauce
  • One third cup of honey
  • Six skinless chicken thighs. (Skinless/boneless works too)

Directions:

Whisk the Soy Vay and honey together.

Pour enough of the mixture to cover the bottom of the crockpot.

Place chicken thighs in bottom of the crockpot.

Dump remaining Soy Vay/ Honey mixture on top of the chicken thighs.

Place the lid on, set timer for 7.5 hours on low and walk away.

Come back in 7.5 hours and plate it up, ladling that sticky sauce from the crock pot over the chicken that will be fall apart tender.

Take it to the next level by serving it over rice if you feel ambitious and ladle the sauce over the whole shebang.

Sorry there aren’t any plated pics. I tried one bite when it was done and we devoured it before I thought to take any pics.

For my BBQ buddies this recipe can easily be cooked on any BBQ that can achieve low and slow temps.

Here’s how I would go about it:

Instead of a crockpot you can use a cast iron dutch oven but for super easy clean up a disposable foil pan would do.

Set up your grill for low and slow indirect cooking.  On my Weber Kettle I’d set up a snake using charcoal and set my vents to achieve 200-225F.

Whisk the Soy Vay and Honey, pour on the bottom, place the chicken thighs on top and cover with the remaining liquid.

Place the foil pan offset the coals and cook uncovered for an hour or so to get some smokey flavor and color on them and then double wrap the pan with foil.

Depending on how hot you’re running your smoker will determine when they’ll be done.

If you can maintain 200 degrees I’d check them 6 hours after wrapping.  If you’re running at 250 I’d check them 4 hours after wrapping.

As soon as I do this I’ll report back how it worked out.  I’m guessing it will be incredible.

Thermopop Open Box Sale Is A Great Deal For Any Chef At $23.50

thermopop

An essential piece of cooking equipment is knowing when your food is done.  Whether it be an expensive tenderloin or a pork shoulder.  Why would you chance ruining the meat when you can know in seconds where your at with the internal temp.

I just bought two.  One for the house and one for the dock.  Thermoworks is regarded as the best on the BBQ circuit and this is a fantastic buy.

Here’s the link to the private sale.  you only get notified if you’re on their mailing list.  I happen to be on their mailing list so I shared the link for you to score one or two for yourself!