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Author: Coyote Outdoor
Best of the Best: Ocean Home awards Coyote Outdoor a spot on its Platinum List 2015
Coyote Outdoor has received the highest honor of “Platinum List 2015″ awarded by Ocean Home magazine for the design and functionality and overall use of our grill and accessory products.
“A market leader in the design, development and production of high-quality stainless steel grills and accessories, Coyote offers ocean homeowners the chance to create their dream outdoor kitchens.”
Coyote Outdoor Featured in Ocean Home Magazine
Ocean Home published a round-up of advice and insight on trends in outdoor kitchens, featuring the Coyote Centaur Hybrid grill
Custom paint jobs on a pair of Coyote C-Series Grills
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The Coyote 28-inch C-Series grill is a high performance machine, and here’s a photo of a pair of grills with paint jobs that remind us of high performance sports cars.
Enter your zip code into the Dealer Locator on CoyoteOutdoor.com to find a dealer, look under the hood, and take a Coyote Grill for a spin!
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[/fusion_woo_shortcodes][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]Coyote Outdoor in the House Designers Blog
The House Designers Blog covered the Coyote Grill-in-a-Box and the Coyote Centaur in their Labor Day coverage:
The Coyote Hybrid Gas and Charcoal Grill is a renaissance chef’s dream. The ultra-premium power, function and performance of the gas grill meld nicely with the experience of cooking or smoking in a charcoal grill. Your grill master can choose their favorite method and grill up some awesome steaks.
Grilled Brussels Sprouts
Our buddy thought he didn’t like Brussels sprouts until he tried them #grilled. Thanks to AverageBetty.com for this redeeming recipe:
here here Ingredients for Grilled Brussels Sprouts:
12 Brussels Sprouts
1 TBSP olive oil
salt & pepper to tasteBalsamic vinegar for drizzling
grated Parmesan Cheese for sprinklingSee the full recipe here
Coyote Outdoor Kitchen Installation
To mount and install a Coyote Outdoor Kitchen:
1. Slide the refrigerator into place and plug it in
2. Slide the grill into place
3. Position the access doors and screw into placeNow you’re cooking!
Sesame Five-Spice Rotisserie Chicken
Tonight – going round and round – on the rotisserie on the Coyote 36″ S-Series Grill. We’re using this recipe for Sesame Five-Spice Rotisserie Chicken:
Ingredients:
- 1 whole chicken, about 4-5 pounds
- ¼ cup fresh lime juice
- ¼ cup orange juice concentrate, defrosted
- ¼ cup soy sauce
- ¼ cup chopped cilantro
- 1 tablespoon garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon ground black pepper
Preparation:
To prepare marinade, mix all ingredients, excluding chicken, in a medium bowl. Wash and remove innards from chicken cavity and snip off wing tips. Pat chicken dry. Place chicken in a large resealable plastic bag and add marinade. Turn bag a few times to make sure chicken is coated. Place the plastic bag in a large blow and refrigerate for 4 to 6 hours. Preheat grill on high heat and remove chicken from bag. Discard the marinade. Tie the chicken legs with twine and secure on rotisserie rod. Cook chicken on indirect high heat until internal temperature reaches between 170-180 degrees F. If the chicken is browning too quickly, reduce heat to medium. Let chicken rest for 10 minutes before carving.In the smoker box, we have wood smoking chips made from 100% Jack Daniel’s oak aging barrels.
Happy Saturday to you!
