Sunday, May 21, 2017

How to Build an Outdoor Brick Oven Workshop June 15-20, 2017

How to Build an Outdoor Brick Oven Workshop June 15-20, 2017

H
earthMasters, Inc. is presenting an outdoor brick oven workshop the week prior to the MCSC conference at the same location at 1134 S Pearl Street in Independence, MO. Gene Padgitt, an award-winning master mason, will be heading up the workshop.

Participants will learn everything about an outdoor brick oven from the footing, to the base, oven, insulation, chimney, and finishing work. There is an art and science to building a good oven, and it is not something most people can tackle on their own with out taking at least one class first.

A certificate of completion will be issued to participants who successfully complete the course. A maximum of 10 attendees will be accepted. The cost is normally $1,200 per person but we have a special first-time attendee rate of  $850 per person for this workshop. The price  includes all lunches, handouts, and a film or photos of the project after it is completed. The CSIA has awarded 16 CEU credits for the class. 

Gene Padgitt has 34 years of industry experience. He is a State Certified Private Fire Investigator, CSIA Certified Chimney Sweep, NFI Certified Gas Specialist, Licensed Mechanical Contractor, and holds a degree in HVACR Technology. Padgitt has been an instructor for 20 years and he and his wife, Marge, decided to open a training center in answer to requests from industry professionals.
Future courses will include Introduction to masonry, masonry heaters, and fireplaces.

For more information and to register visit
 www.hearthmasters.net or call 816-461-3665.

Wednesday, April 19, 2017

Outdoor Cooking Recipes for Tukey

 

Grilled Mediterranean Turkey Burgers 

Ingredients:
·         1 lb ground turkey    1 cup crumbled feta cheese    1/2 cup kalamata olive, chopped (I usually use chopped salad olives)    1 teaspoon dried oregano    1 teaspoon italian seasoning    1 teaspoon dried parsley    1 teaspoon dried basil (optional)    1 teaspoon onion powder    1/2 teaspoon garlic powder    ground black pepper, to taste
Directions:
Combine all the ingredients in a large bowl.Form into 4 patties, then grill. Serve this on regular burger buns with tomatoes and mayo, or on pita with tahini, tomatoes and lettuce.


Smoked Turkey in the Outdoor Smoker


Prep Time: 30 mins
Cook Time: 12 hrs

Ingredients:
·         2 -3 tablespoons extra virgin olive oil    14 -16 lbs turkey, fresh or thawed completely    2 -3 tablespoons lemon and herb seasoning    2 tablespoons garlic granules, salt and freshly ground black pepper    5 -6  wood chunks: hickory, applewood, oak, pecan or other smoking hardwood soaked in water at     least overnight (not chips)    10 -15 lbs good quality charcoal (NOT self-lighting, and DO NOT use charcoal lighter fluid!)
Directions:
(This recipe requires an outdoor water smoker and an UN-stuffed Turkey)
 Wash thawed turkey thoroughly, inside and out.  Pat dry.

Coat turkey with olive oil. Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste.
Refrigerate until ready to start smoking.
Soak 5-6 fairly large chunks of hardwood in water for as long as possible. 
12 hours before mealtime, prepare the smoker as follows:
Place 10 pounds charcoal in the fire-pan and conservatively light the charcoal- just enough to keep it burning with a very low flame.
(Use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. DO NOT use liquid charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water.
Place turkey on the rack above water-pan and cover smoker.
After about 6 hours, check the smoker.  Stir up the charcoal and add a little more if necessary.
Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker for another 5-6 hours.
It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
If the weather is freezing or below, add about 2-3 hours to the cooking time.
The turkey is done when the leg can be moved easily or when meat thermometer reading is safe.

Fried Turkey in Sweet Hot Brine


Prep Time: 1 hr

Cook Time: 36 hrs

Ingredients:
·         3 cups packed light brown sugar    1 1/2 cups Dijon mustard    1/4 cup + 2 tablespoons kosher salt, plus    2 tablespoons cayenne pepper    2 gallons cold water    1 bunch thyme    1 head garlic, separated into cloves and crushed    1 (12 lb) whole turkey    peanut oil (about 4-5 gallons depending on your fryer) or vegetable oil (about 4-5 gallons          
    depending on your fryer)
Directions:
In a whole turkey-size stockpot, whisk, brown sugar, mustard, salt and cayenne.
Gradually whisk in water, and then add thyme and garlic.
Add turkey, cover and brine in refrigerator or cooler filled with ice (be sure to keep ice filled) for 35 hours.
Bring oil to 375° in your turkey fryer - this may take up to an hour. **Take extra care with the hot oil - Any hotter than 375F can create a fire risk.
 Remove turkey from brine and pat it dry inside and out with paper towels.
For less salt, wash the turkey thoroughly then pat until it is dry as you can get it with paper towels.
Place turkey to a frying basket, breast side up.
Very carefully lower into oil and fry for 3 minutes per pound, 36 minutes, in this case.
Carefully lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet or pan for about 15 minutes.

Carve and serve.

Open Campfire Safety Rules




Monday, January 23, 2017

HearthMasters to Open a Masonry School June 2017

Press Release 

HearthMasters is opening a masonry training school in Independence, Missouri in June in answer to requests for masonry skills courses in the Midwest region. Gene Padgitt, an award-winning master mason, will be heading up the workshops.

Kansas City, Missouri January 23, 2017

The first course offering is Introduction to Masonry. This hands—on workshop is geared towards chimney professionals who want to learn how to do basic masonry repairs that are commonly needed when doing chimney relining, minor masonry repair, and repairing or rebuilding a firebox, however, anyone wanting to learn basic masonry is welcome to attend.

Participants will attend classroom courses and get hands-on experience learning how to grind and point brick masonry joints, how to repair a firebox, how to build cement caps/crowns, how to cut out and replace a section of bricks to access a smoke chamber, how to repair a smoke chamber, and rebuild several courses of brick on an exterior chimney. We will also discuss block and stone chimneys, stucco application, and other forms of masonry fireplace restoration using pre-cast kits.


A certificate of completion will be issued to participants who successfully complete the course. A maximum of 10 attendees will be accepted. The cost is $800 per person and includes all lunches, handouts, and a film of the project after it is completed. CEUs for CSIA, NFI, and MHA will be applied for.

Gene Padgitt has 34 years of industry experience. He is a State Certified Private Fire Investigator, CSIA Certified Chimney Sweep, NFI Certified Gas Specialist, Licensed Mechanical Contractor, and holds a degree in HVACR Technology. Padgitt has been an instructor for 20 years and he and his wife, Marge, author of The Chimney and Hearth Pro’s Resource Book, decided to open a training center in answer to requests from industry professionals. HearthMasters will offer more classes in the future.

Future classes will include Brick Oven Building, Masonry Heater Construction, business building, marketing, and technical training.

For more information visit
 www.hearthmasters.net or call 816-461-3665.




Friday, January 20, 2017

Best Wood-Fired Restaurants in Kansas City


To the wood-fired connoisseur, there is nothing that can compare to food – any food -- cooked in a wood-fired oven. This is because the taste imparted to the food from the wood is something that can’t be obtained from gas or electric ovens.

A team of taste testers was sent to each of these restaurants – on multiple occasions -- over the past year in order to sample some of their wonderful dishes. The results were unanimous: Eat wood-fired whenever possible.

Rock & Run Brewery and Pub, 110 E Kansas St., Liberty, Missouri offers an exotic brew pub menu which includes appetizers such as deviled eggs, mini bruschetta, and house-made meatballs, salads, soups, sandwiches, pastas, and of course, pizza. Rock & Run’s specialty pizzas include a white pizza with chicken, bacon, white garlic sauce, and mozzarella & provolone cheeses, a pulled pork pizza, Reuben pizza, and a super-hot diablo pizza.  Of course, Rock & Run offers an extensive wine and beer list since the restaurant brews their own beer on site.  A must for any visit is to top the meal off with campfire s’mores cooked in the wood-fired oven which are to die for. www.rockandrunbrewery.com

Pizza Bella, 18th & Baltimore, Kansas City, Missouri offers a menu which features gourmet pizza designed by the owner/chef. Pizzas featured are Margherita, prosciutto, mushroom, leek, potato, egg, and others that are not found in standard pizza joint. The appetizers and desserts feature brussels sprouts, olives and olive oils, mussels, and a charcuteirie plate with assorted cheeses, mustards, and baguette. All of the breads and doughs are made on site. A true gourmet food experience can be found here. Ask the bartender to suggest a wine or beer with your meal.  www.pizzabellakc.com

Blue Grotto, Brookside Plaza at 63rd & Wornall, Kansas City , Missouri serves antipasta, soups, salads, entrees, and wood-fired pizza featuring Funghi and Salsiccia, and a Quattro Stagnioni pizza with artichokes, criminis, olives, peppers, and fontina cheese. The cast iron apple cobbler is a fitting finish to a delicious meal. The Blue Grotto has more good reviews online than most restaurants in town so it is worth the trip. www.bluegrottobrookside.com


Providence Pizza, Hwy 71 and Main Street, Grandview, Missouri specializes in pizza but also serves great calzones, sandwiches, appetizers, salads, and desserts. The restaurant offers the customer a choice of thin or thick crust, and an extensive list of toppings, cheeses, and sauces. Pizza is cooked in their large copper-clad wood-fired oven at the front of the restaurant. www.providencepizza.com

Keep Your Fireplace in Tip Top Shape for Winter

Keep Your Fireplace in Tip Top Shape for Winter 

By Marge Padgitt, President of HearthMasters, Inc.

The following are some tips for keeping your fireplace in good order for the winter: 


  •    Have all chimneys inspected annually by a professional chimney sweep to be sure they are in good working order. The sweep will inspect the interior with a chimney camera and the entire exterior wood or masonry structure visually.  He will look for cracks, gaps, or missing mortar joints in the flue, check for proper flue size, check the smoke chamber and fireplace condition, flashing, crown, and chimney cover.
  •   Have flues serving wood-burning appliances swept annually or bi-annually to remove flammable creosote and reduce the risk of chimney fire. All wood creates creosote - even dry hardwoods. 
  •   Have the furnace or water heater flue inspected annually by a professional to be sure it is not a Carbon Monoxide risk. Blockages or flues in poor condition can be a CO risk. Even a CO detector does not register all levels of CO. 
  •   Have gas direct vent fireplaces or stoves tuned up and serviced annually to assure proper performance. Dirt, dust, and spiders clog orifices and can make the unit inoperable. Annual service is required by the manufacturer for warranty coverage on all brands.
  •   Have a chimney cover installed to keep damaging rain and animals out of the flue. A cover should be installed on each flue or a custom-cover can be made to cover all flues and the cement crown.
  •   Masonry problems such as cracked mortar or bricks, deteriorating mortar or spalling bricks should be repaired in the spring and summer months to allow for proper curing so plan accordingly.
  •   Have an elastomeric sealant applied to the cement crown to protect it from weather damage. 

Get a Wood Stove Now


Everyone needs a wood-burning stove in their home for emergency heating and here's why:

  •  Wood-burning stoves work without the use of electricity or fans (unlike gas furnaces or pellet stoves).
  •  Wood stoves and inserts produce TWICE the amount of heat (BTU's) than gas stoves or inserts!
  •  Fuel is readily available either by using your own trees on site or purchasing through a firewood dealer.
  •  No electricity is needed for a wood stove or insert to work! In case of emergency when the power is out you'll be able to stay in your home instead of going to stay with friends or family or going to a hotel.
  •  With a freestanding stove you can cook on the top if needed.

Use a wood-burning stove during fall and winter as a supplemental heating source to save money and provide a more comfortable, even heat. Radiant heat from a wood stove or masonry heater has more health benefits than a gas furnace or electric baseboard heaters.

Good quality wood stoves aren't inexpensive - but they are worth the investment. A good stove will last many years. Note: beware of box store wood stoves that have no warranty and may burn out after a few seasons. 

New wood-burning stoves and inserts are 75%+ efficient which means that most of the heat is staying in your house rather than going up the flue as with a standard open fireplace. 

Call us to discuss upgrading your inefficient open fireplace to a high-efficiency wood-burning insert or if no fireplace is available we can install a freestanding wood stove for you along with a Class A chimney or chimney liner. 

Note: Regency is offering a great deal on their products with $100 - $600 off wood stoves until February 20, 2017. An on-site inspection is required first so call now for an appointment.