AES Hearthplace Stove Shop – Tel: Newville 717-486-7690, Camp Hill 717-761-1617

Saturday, April 9th from 10am to 2pm AES Hearthplace Stoveshop is offering its first “Ask the Chef” event open to the public at its Camp Hill location with Ted Speicher of Speichers BBQ and Harry’s House of Heat.  Ted will teach you how to grill up this great recipe and answer all your questions so you can grill like a champ.  We’ll supply the grills, the food, and the special sauces from Harry’s House of Heat.  Please join us for some great food and fun!

Caribbean Pork Kabobs and Rice
1 cup UNCLE BEN’S®CONVERTED®Brand Original Rice 1 1/2 cups peeled, diced sweet potato 1?4 bottle Harrys House of Heat Zesty Caribbean BBQ sauce 1 can (8 ounces) pineapple chunks in pineapple juice
1 (12-ounce) pork tenderloin, cut into l 1/2-inch cubes 1 red bell pepper, cut into 1-inch squares 1 green bell pepper, cut into 1-inch squares 1/4 cup dry-roasted peanuts
1. In medium pall, heat 2 cups water to a boil. Add rice, sweet potato and 2 teaspoons Zesty Caribbean BBQ sauce. Cover, reduce heat and simmer 10 minutes or until rice and sweet potato are tender.
2. Drain pineapple chunks. Add pineapple chunks to rice mixture.
3. Preheat grill. Place Zesty Caribbean BBQ sauce into large resealable plastic food storage bag. Add pork; seal bag and turn to coat pork with seasoning. Thread pork and bell peppers onto skewers.
4. Broil kabobs 4 minutes on each side. Turn and brush with Zesty Caribbean BBQ sauce. Continue cooking 2 minutes on each side until pork is no longer pink.
5. Top rice with peanuts and serve with kabobs. Makes 4 servings

AES Hearthplace is excited to offer grilling classes with an expert bbq’er this spring. Ted Speicher will use special sauces from Harry’s House of Heat and teach some tips and tricks on how to grill like a star starting Saturday, April 9th from 10am to 2pm at our Camp Hill location.

Ted founded his company because of passion of good grilled foods. As a child his family would spend a lot of time outdoors were he developed a taste for great grilled foods. His mother left him cook on the grill at age ten. She enjoyed not having to cook and he enjoyed something other than hotdogs and hamburgers. At his first job at the age of fifteen he was introduced to the art of pig roasting by his employer. Enjoying this style of cooking he continued after high school to
do pig roasts and bbqs for friends and family reunions. After helping his friend Harry Stoner of Harry’s House of Heat start his business out of his hobby he decided to do the same. Ted combined the great flavors of
Harry’s House of Heat with the great taste of grilling and smoking. Combining the two together he’s able to bring forth a quality meal at a quality price with quality service.

Ted Speicher
speichersbbq@embarqmail.com

In my last post, I wrote about the Aloha burgers, but I caught this recipe too on About.com and just had to give it a try.  I grilled this up on the Weber and the family was impressed…

Let me know what you think in the comments box, or if you have your own recipe, feel free to share it!
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Ingredients:
•    1 pineapple, peeled, cored and cut into 1 inch slices
•    1/2 cup brown sugar
•    2 tablespoons melted butter
•    2 tablespoons lemon juice
•    1 teaspoon cinnamon
•    1/2 gallon vanilla ice cream

Preparation:
Combine brown sugar, butter, lemon juice and cinnamon and mix until even. Brush mixture over pineapple slices. Place pineapple slice on preheated grill over a high heat and grill for about 1 minute per side or until browned. Remove from grill and immediately top with a scoop of ice cream and serve. These are best if the pineapple is warm when you eat it.

This past weekend, I had a craving for a Banzai burger from Red Robin.  But, instead of going out to eat, I wondered if I could find the recipe and just do it myself.  Well, I found this simple but tasty recipe from About.com written by Derrick Riches and had a little Luau around the Weber Grill this weekend.   In fact, I went one step further and added a grilled pineapple dessert too, which I’ll share in the next post.

Here’s how to make your true Hawaiian classic hamburger.

While many people might think twice about topping a hamburger with pineapple, this is a great burger that everyone who tries it loves…
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Makes 4 1/4-pound burgers
Ingredients:
•    1 pound ground beef
•    3/4 cup teriyaki sauce
•    1 small can pineapple slices
•    1 large onion, sliced
•    4 lettuce leaves
•    4 buns
•    4 slices Swiss cheese
•    4 strips bacon, fully cooked
•    1 tablespoon butter

Preparation:

Drain pineapple juice in a bowl. Add teriyaki sauce and mix. Place pineapple slices and 3 tablespoons of pineapple teriyaki mixture in a resealable plastic bag. Turn to coat and set aside. Shape hamburger into 4 patties and spoon remaining pineapple teriyaki sauce over top. Preheat grill. Butter buns. Place burger patties on hot grill and grill until done. Place buns on grill cut side down to toast lightly. Remove pineapple slices from bag and place on grill and cook until slightly browned and warmed through. Assemble burgers with patty, pineapple slices, lettuce, onion slices, Swiss cheese and bacon.