2015 is off to a great start!
Come explore all of our new additions and shop locally.
If you need help putting it all together, our Designers can help you pull it all together.
Stop by our Showroom, we can work with your floor plans, & ideas to help you come up with a personalized color palette where your home tells a story.
And Don’t Forget our Cherub Themed Artistic Event!
Until Next Time!
With the Grilling season almost here, nothing compares to the incredible flavors you can create on a Louisiana Grill.
Not only does it grill, but slow roasts & bakes for the perfect BBQ experience.
Lastly, celebrate the senses with one of a kind Seasonings & Sauces that will add spice to any Feast!
Louisiana Grill, Wood Pellets, Spices & Sauces, all available at CCDC Roslyn.
America Loves BBQ!
GRILLED SALMON W/GINGER SAUCE
Makes 2 servings
2 8 Ounce Salmon Fillets
3 Tablespoons Dry Sherry
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Fresh Garlic (finely minced)
2 Teaspoons Butter
¾ Teaspoons Fresh Ground Pepper
Lemon Slices
Suggested competition blend Wood Pellet Flavor
Preheat barbecue on PREHEAT then reduce to MEDIUM
In a shallow glass dish or “zip-lock” bag, combine the sherry, soy sauce, sesame oil, and ginger.
Place the fish in the marinade for 30 minutes.
Brush the grids with vegetable oil. Dot the salmon with butter, and grill on medium for 10 minutes, the
skin should easily separate from the fish when it is cooked. Place the salmon on a platter, garnish with
fresh lemon slices and serve.
SUPER EASY HOT WINGS
Toss 1 pound Chicken wings with Key Lime Jerk seasoning in a large bowl & grill over Wisconsin hickory flavor Pellets on your LG Smoker for 30-40 minutes @ 300 degrees Fahrenheit and bam!
MEMPHIS-STYLE BEEF RIBS:
Makes2-4 servings
2 Racks Beef Ribs (2 ½ -3 lbs. each)
3 Tablespoons Sweet Paprika
2 Teaspoons Hot Red Pepper Flakes
2 Teaspoons Mustard Seeds
3 Teaspoons Course Salt
2 Teaspoons Fresh Ground Pepper
2 Teaspoons Brown Sugar
1 Teaspoon Celery Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Louisiana Grill Sweet Rib Rub
1 Teaspoon Cumin
1 Cup White Vinegar
Suggested Backwoods Wood Pellet flavor: Hickory or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Rinse the ribs under cold running water and then drain and blot dry with paper towel. Combine
the paprika, hot pepper flakes, mustard seeds, 2 teaspoons coarse salt, pepper, brown sugar, celery
salt, garlic powder, onion powder, dried oregano, and cumin in a small bowl or spice shaker. Put 2
tablespoons aside for the sauce. Sprinkle 1 tablespoon of the rub on the meat side and ½ tablespoon
on the bone side of each rack of ribs. Rub the spices on with your fingers. Save remaining rub for
serving. Let the seasoned ribs sit for 30 minutes while you make the sauce and preheat the grill.
Combine the vinegar and remaining salt and rub in a small bowl and stir until the salt is
dissolved.
Place the ribs in the center of the hot cast iron grate after brushing it with olive oil. Cook with the
lid down for 1-1 ½ hours When the ribs are cooked, they will be brown, tender enough to pull apart with
your fingers and the meat will have shrunk back from the ends of the bones.
Transfer the cooked ribs to a clean cutting board. Brush or mop on both sides with the sauce
and sprinkle with the remaining rub. Cut into individual ribs and serve with any remaining sauce.
SAVE THE DATE…more details to come soon.
Now is a great time to start thinking about your outdoor space for Spring.
We have endless possibilities for adding style and comfort to your Outdoor Living Space.
We carry a wide selection of high quality Outdoor & Garden Furniture including;
25% discount if ordered by Valentines Day.
“When People come in, I always want to have something unique they haven’t seen before in the Showroom”
-JeriLynn Lockwood
Until Next Time
