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by Lauren Busser The House Designers’ Editorial Director
The 4th of July is the most popular holiday for barbecuing. As households around the country get ready to fire up their grills and cook hot dogs and hamburgers, we took a look at some of the hot new grilling products from Coyote Outdoor Living. We asked Jim Ginocchi, Founder and President of Coyote Outdoor Living, a few questions about their new products and what today’s grill masters are looking for in their grill or outdoor kitchen.
Coyote Outdoor Living is an outdoor kitchen manufacturer that offers a broad range of storage solutions, secondary cooking options, refrigeration and more. Their products are designed to offer a luxury cooking experience for those passionate about cooking outside.
Q: What do you think customers need and want in a grill or outdoor kitchen appliance?
A: The way I look at it is that if customers are leaning towards building an outdoor kitchen, which is growing exponentially, they want to make it an entertainment area. It’s not just about the appliances. It’s about the whole outdoor kitchen.
On the appliance side it’s about what kinds of tools you need to best prepare a meal. It’s not just hot dogs and hamburgers anymore. For the grill itself it is about how you want to entertain and then about what features they want. Once you decide on the size, you can start looking at which features you need and want.
Q: Aside from a grill are you seeing demand for other outdoor cooking products as well?
A: In our lineup we are seeing a lot of interest in storage, including warm and cool storage. We are seeing warming drawers and outdoor refrigeration and drop-in coolers. Standalone burners are also popular for different cooking styles. We see a lot of folks doing seafood bakes and ethnic cooking. You see people looking for a lot of ways to expand the use of the grill. Everything that is popular for an inside kitchen eventually makes its way outside.
Q: You recently launched your new Hybrid Grill. What can you tell us about that product?
A: Charcoal grilling was obviously the most popular way to grill before gas grilling became commonplace. People have an affinity towards the charcoal grill and there’s a different taste to charcoal grills. Grill aficionados say that charcoal grilling is the way to go but sometimes you don't want to deal with the hassle and wait time of a traditional charcoal grill. Being able to use both gas and charcoal gives the homeowner a lot more space and a lot more flexibility in their outdoor grill products.
Q: What are the other new products you have out on the market now?
A: The Power Burner is seeing a lot of interest in the market right now. It’s a large cooking space that you can use for a lobster pot or a turkey fry as well. And a lot of people are doing some really healthy vegetable cooking with it too.
Another product is our Grill in a Box. Not everyone has the space for an outdoor kitchen but they still love grilling. For them we've got the all stainless steel Grill in a Box. The 28” grill comes in a box and in five minutes it's set up and ready to go. It’s a quality grill with a lifetime warranty.
Q: Do you have any tips on how to grill?
A: One of the things that I always do when I am grilling is to first bring meats up to room temperature. A lot of people take their meats from the fridge or freezer and put them right on the grill, but cooking is much more even and flavorful when starting from room temperature.
The other thing is to preheat your grill. Think of it like cooking inside. You wouldn’t mix a cake and then throw it in the oven without heating it first. The other mistake people make is to apply barbeque sauce when the meat is placed on the grill. When they do that a lot of the sauce ends up burning and falling between the grates. Sauces and rubs should be applied when cooking is nearly done.
One of the best tips I can give you is to brush your grates with garlic and olive oil. That keeps the grates smooth and when the grill heats up it imparts delicious flavor and keeps the meat from sticking.
Q: Do you have advice for maintaining your grill? Even during the winter months?
A: If you are going to spend any amount of money on an outdoor appliance then it is going to be exposed to the elements. I always say that when the grill is not in use, you should cover it. People often ask if they should clean their grill after every use. The best rule of thumb is to treat it like an oven. Think about how you use a self-cleaning oven and apply the same principles to your grill.
You should also check and clean your drip trays often. Doing so ensures proper air flow to the burners and prevents remnants from imparting unpleasant tastes to your cooking.
Q: What is the most unusual dish you’ve ever had grilled?
A: One of my distributors is located in Columbia, South America. We went down there to train their dealers on Coyote and they put a small little wild boar on their rotisserie. I had never cooked boar on the grill and it was a really tasty and interesting experience.
