How to Live a Beautiful Life

What Type of Grill Are You?

Let us see your grill.

Pick Your Summertime Fighter.

 

Updated Classic
The iGrill Bluetooth thermometer updates the Weber Original Kettle Charcoal Grill created from a marine buoy in 1952. 

Elliott’s Hardware

Aesthete
Designed by an Apple and Beats by Dre alum, the small-footprint Fuego Element F21C is powered by propane.

The Home Depot

Authentic Cowboy
Off-duty Fort Worth firefighters built the solid steel 36-inch Cattleman Grill inspired by Argentine gaucho grills.

Local Yocal Farm to Market

Pint-Size Cutie
The compact Everdure by Heston Blumenthal Cube is built to travel but will be equally at home on your condo balcony.

Williams Sonoma

The Big Green Egg 

During World War II, American GIs in Japan encountered cooking devices called kamados, but it was Atlanta businessman Ed Fisher who ultimately popularized the method stateside with the Big Green Egg. The dimpled green cooker uses lump charcoal for fuel and gives you control of the heat with vents that open and close at the top and bottom, allowing you to go from a cool 225 degrees for smoking to a scorching 700 degrees for grilling in a matter of minutes. It comes in seven sizes, but the Large Big Green Egg (with accessories kit, $1,049) is the most versatile. Only 18 inches wide, it can cook a 20-pound turkey, 12 burgers, six chickens, eight steaks, or seven racks of ribs at one time. Available at Elliott’s Hardware and Jacksons Home & Garden.

Roasted Fig, Smoked Mozzarella, and Honey Tartine

Chef Robert Lyford from Patina Green Home and Market in McKinney uses the Big Green Egg and some of his favorite local products to make this simple, seasonal appetizer.

Ingredients
1 baguette from Empire Baking Company
1 ball of smoked mozzarella from Mozzarella Company
1 pint of fresh local figs
2 oz Texas Olive Ranch extra-virgin olive oil
1 Tbsp finishing salt
4 oz Texas Honeybee Guild ZIP Code honey
¼ cup organic arugula

Assembly
Heat grill to 500 degrees with a pizza stone inside.

Slice baguette into long bias cuts about 1 inch thick. Slice mozzarella about ¼ inch thick and lay cheese onto the bread. Slice figs in half and place on top of cheese. Drizzle with olive oil and season with salt.

Place baguette slices on the pizza stone inside the grill and close the lid. In 5 to 7 minutes, open the lid. The cheese should be bubbly and the figs roasted.

Remove pizza stone from grill, drizzle with local honey, top with arugula, and serve.

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