Live from my backyard in Michigan – our brand new All-American, 304-grade stainless steel, state of the art, fire-breathing 42″ Twin Eagles Grill has been delivered, is loaded and LIT!! I’m so darn excited. This is like a grill master’s Christmas in spring!!
In this post I’ll share our behind-the-scenes experience in unboxing and setting up this magnificent piece of outdoor cooking equipment. I’ll also offer a bit of expertise and insight, sharing my 3 favorite features of this beautiful grill.
Also, be sure to check out the time-lapse video directly below, as my wife and I, along with the helping hand of a few friendly neighbors, construct and fire up this luxury grill for the very first time – we had a ton of fun making this YouTube – hope you enjoy! – Cheers, David
FEATURE 1: The cooking surface of this grill is an engineering masterpiece, highlighted by 14-gauge 304-grade stainless steel hexigonal grates positioned directly over a heavy-duty tray of high-quality ceramic briquettes emitting up to 75,000 BTUs of directional and infrared heat. This synergistic system is not only more efficient and effective, but heats faster, reaches higher temperatures, distributes heat more evenly, and because of the integrated zone dividers, this grill produces Michelin-star direct and indirect-cooking results, from perfectly-seared beef tenderloin to succulent, slowly roasted whole duck.
FEATURE 2: I couldn’t be more excited for neighborhood parties and holiday barbecues this summer, as we prepare 7-bone herb-encrusted rib roasts, stuffed-whole chickens, tacos al pastor and sweet suckling pig, using the concealed, chain-driven rotisserie and spit system on this Twin Ealges Grill. With a simple push of a button, you’ll ignite more than a 100lbs of turning capacity to prepare the most succulent, pit master quality barbecued fare!
Feature 3: This grill isn’t just sleek and sexy, it’s as hardworking as it is versatile. Second to none, this grill is renowned for it’s ease of use and broad functionality, from it’s beautifully-designed spring-levered hood, to grilling, rotisserie and searing systems, to the removable charcoal and wood smoking trays, and multi-positioned warming rack. No matter the challenge of your cook, this grill can handle the job!
Now, onto our first backyard barbecue with the Twin Eagles Grill. The menu this evening is highlighted by freshly-harvested Copper River coho salmon seasoned liberally in a simple coffee bean, chipotle and black peppercorn rub. These fillets were paired alongside prime-grade and dry-aged Melody Bee Farms T-bone steaks, brushed in rich, browned butter then dusted in Icelandic black lava salt and dried roasted garlic. While the fish was prepared slowly over indirect heat, at the same time, the steaks were seared to medium-rate perfection. Surf ‘n Turf plated family-style alongside a cooler of ice cold lagers, served amongst the best of friends and neighbors in northern Michigan!! -Cheers, David
So humbled and proud to share. This evening I was awarded by the American Culinary Federation as their “Chef Professional of the Year.” This recognition was voted on and presented by my peers in the ACF, industry chefs, culinarians, educators and food service professionals in Michigan. What an incredible evening at the Secchia Institute for Culinary Arts!!
I love and am so passionate about this craft, and work everyday to set an example of what it means to be a chef professional. So much to be proud about in the year past, but even more to be excited about in the year ahead! With that said, while this award is infinitely appreciated, it fails to properly recognize the dozens of brilliantly-talented folks I am blessed beyond words to be surrounded by, work with and learn from everyday, both here and from sea to shining sea.
In particular, I’m grateful for the friendship and mentorship of ACF Chapter President, Chef Shawn Kohlhaas – the true definition of what we each aspire towards as culinary professionals. Additionally, it’s important to note that many oars to row big boats – I’m grateful for the work of the best PR Firm in the industry, The Lisa Ekus Group, and my infinitely-talented business agent, Jaimee Constantine. Last, but far from least, thank you to the countless organizations, charities, media partners and clients at home and abroad, who entrust me with the food they put in their body, their brand position and messaging, professional content development and unique culinary experiences served from farm to fire and fire to table – you have offered me a platform to create, share and do what I love most – again, and as always, thank you!! -David
What an awesome weeknight backyard barbecue. Two dozen freshly-harvested Australian grassfed lamb loin chops prepared for a small gathering of family, friends and close neighbors! I love this recipe, both for it’s simplicity in preparation, incredible flavor and beautiful presentation.
These double-thick lamb loin chops were brought to room temperature, rubbed in a sweet and spicy homemade wild game dry rub, then grilled to medium-rare perfection over a smoldering inferno of charcoal and smoky oak wood embers. In the final moments of cooking, the lamb was finished in a basting of butter, an aromatic garden of fresh herbs and dusting of birchwood-smoked fluer de sel.
This dish was plated atop a bed of charred wild asparagus dressed with crumbled creamy goat cheese, bright local blueberries, toasted walnuts and freshly ground peppercorn, then best paired alongside a crisp northern Michigan ale, family and best of friends. -Cheers, David
Fleur de sel, birchwood-smoked or your favorite flavor
Pink peppercorn, crushed, to garnish
Fresh parsley, chopped, to garnish
Remove lamb from refrigeration up to two hours prior to grilling and rest on the counter, elevating to near room temperature. 30 minutes before laying lamb to flame, preheat grill to medium-high heat. Meanwhile, and brush entirety of the lamb with butter, then generously season with the dry rub.
Position lamb over direct heat and with the grill lid open cook 3-4 minutes per side until nicely charred. Reposition the lamb away from the direct heat source (charcoal, gas and/or wood), basting intermittently with butter, until internal temperature reads 125-130F. Remove lamb from the grill, transfer to a cutting board, finish with a dusting of your favorite fleur de sel (I used birchwood-smoked fleur de sel) and crushed pink peppercorn. Rest for 5-10 minutes before serving.
Dress with fresh herbs and plate over a bed of charred greens. Pair alongside an ice cold ale or IPA.
Easter holiday-inspired encrusted lamb chops and Israeli cous cous with cinnamon, sultana and roasted pistachio. Simply spring. Simply beautiful.
These racks of Australian grassfed lamb were seared over directly over live fire, then basted in browned butter, breaded and returned to the barbecue to slowly encrust in a fragrant mixture of parsley, pistachio and parmesan. This dish was plated simply over the grain salad, garnished with an aromatic garden of freshly chopped herbs, and paired with a bottle of Napa Valley cabernet sauvignon. -Blessings on this Easter Sunday to you and yours. -David
Pistachio and Parmesan-Encrusted Rack of Australian Grassfed Lamb
2racksAustralian grassfed lamb, frenched and trimmed
6tablespoonsunsalted butter, separated
2cupspistachios, dry roasted and shelled
3/4cupProgresso Bread Crumbs, Garlic and Herb
1/2cupparmesan cheese, grated
1/2cupfresh parsley, roughly chopped, plus additional to garnish
Kosher salt and fresh ground peppercorn, to taste
Remove lamb from refrigeration up to two hours prior to grilling and rest on the counter, elevating to near room temperature. 30 minutes before laying lamb to flame, preheat grill to medium-high heat.
Meanwhile, prepare both the pistachio-parmesan crust mixture and lamb racks.
In a food processor add pistachios, breadcrumbs, parmesan cheese, and parsley. Pulse together until finely mixed, then fold in 2 tablespoons butter and season to taste with salt and pepper.
Score the lamb fat cap in crosshatch-fashion, brush each rack with 1 tablespoon of butter, then generously season with salt and fresh ground pepper. Position lamb on the grill over direct heat. Sear with the grill lid open until nicely charred, approx 2-3 minutes per side. Remove lamb from heat and rest for 10-15 minutes.
Brush seared lamb with remaining butter then apply the pistachio-parmesan mixture over entirety of the lamb rack. Place lamb in a cast iron dish and set atop indirectly heated grill grates. Close the grill lid and cook until lamb has encrusted and internal temperature elevates to 125-130F. Remove lamb from heat and set aside to rest on a cutting board for 15-20 minutes.
Delicately carve the racks into chops. Plate over a bed of cous cous salad. Garnish in fresh herbs. Pair with a gorgeous cabernet. And, enjoy amongst family and friends.
Go BIG. Then go home! That was my mission this past March as I traveled for the first time to the HPBExpo in Dallas, Texas. And, what an entirely incredible experience – a destination event for those fueled by the flames of live fire cooking and outdoor lifestyle!
The Hearth, Patio and Barbecue Association (HPBA) is an international non-profit trade association representing the interests of the hearth products industry in North America, and has done so for nearly 40 years. The association includes distributors, manufacturers, manufacturers’ representatives, retailers, service and installation firms, and other associating companies. Members of the HPBA manufacture, import, distribute, sell, service, and represent products that include:
Factory-built fireplaces, gas logs, inserts, and hearth accessories
Wood, pellet, coal, gas and electric stoves
Barbecues, grills, ovens, smokers and outdoor cooking accessories
Patio furniture and outdoor lifestyle accessories
HPBExpo was on my culinary bucket list for several reasons, but this year I made it a point to attend, as we are beginning construction on our brand new outdoor kitchen and entertainment space. At the event I was able to get hands on with the industry’s finest barbecue, grilling and smoking equipment, while connecting with new and old friends, brands on the forefront of the industry, and shake hands and learn from titans of the association, like Dante Cantel and Brian Eskew of Twin Eagles Grills – I’m so dang proud to be working with these gentlemen and the Twin Eagles family as I build out my backyard kitchen and outdoor entertainment space.
From this event I directly connected with the most knowledgeable of folks in the design, engineering, and manufacturing business, while also getting a feel for the products and gathering introductions to trusted dealers in my marketplace, who seamlessly align product to design and installation. So critical to leverage local experts and specialists when constructing an outdoor entertainment space.
Via the HPBExpo and folks at Twin Eagles Grills I was introduced to local dealer and design specialist, Mike Smalligan, of Fireplace Gallery in Nunica, Michigan. After meeting, consulting with and reviewing Mike’s resume of work – I have complete confidence in him to be a key partner on this job. They will tag team with my builder, Brian Martin of Prime Homes, to help design our brand new outdoor kitchen space – Complete with wood fire pizza oven, breathtaking Twin Eagles Grills products, and all anchored with a stone bonfire pit nestled near the wooded area of our backyard. I may never go inside again!!
Very excited to get started on this project in the weeks ahead and greatly appreciate the collaboration of industry expertise to creatively guide the project and see through construction of the space that will be home to our family birthdays, bonfires with the best of friends and long holiday weekend over the barbecue. -Cheers, David
I couldn’t be more excited for 2019, to share a world of grand culinary adventure and the opportunity to partner along this journey with my very good friends at Twin Eagles!
Later this spring and for years to come my family will barbecue over handcrafted, commercial-grade stainless steel and raging infernos of smoky hardwoods in our newly-constructed, fire-breathing outdoor kitchen fueled by Twin Eagles. Innovatively-designed with the gourmet chef in mind, meticulously-engineered and handcrafted to breathtaking perfection, this 42” state-of-the-art grill is quite literally the barbecue of my dreams.
The announcement of this partnership with Twin Eagles is uniquely special as our backyard entertainment space and outdoor kitchen will be the future centerpiece of intimate meals prepared for family, friends and loved ones. Around this grill will be a place of gathering for holiday celebrations, long summer weekends and culinary collaborations alongside peer chefs, grill and pit masters alike. This is where stories will be told, laughs shared, and memories made for a lifetime.
Over the last 10 years of reading this blog, you know how important transparency has been in both my work and writing – And, as you read below I’d like to offer my thoughts as to why I feel so strongly about Twin Eagles and why their line of appliances, grills and smokers will always find a warm and welcome home in my outdoor kitchen.
Candidly speaking, I was first to reach out to Twin Eagles about the prospect of partnership. As a chef who has traveled the globe cooking from the most inspirational of restaurant kitchens to rustic of backwoods barbecues, I have learned that not all cooking appliances are created equal. I aspired to partner with an organization that not only represented the finest of American design and manufacturing, but a brand that shared in my passions for the culinary arts, live fire cooking and the best of outdoor lifestyle. While no partnership of this kind could be more closely aligned, above all my confidence was confirmed as I had the opportunity to develop relationships over the last year with the honest and hardworking, salt-of-the-earth people behind the brand. This is the product and these are the people I’m proud to work alongside!
For a matter of historical perspective, nearly three decades ago in Cerritos, California, Dante Cantal, an entrepreneurial icon of the industry and a globally-recognized gas engineer, founded Twin Eagles upon the deeply-rooted values of independence, vision and strength – the primary traits of our nation’s greatest bird of prey, the Bald Eagle. From concept to construction Twin Eagles entire product line is made right here in the USA, featuring the highest standards of craftsmanship that seamlessly weld together design and durability, form and function, precision and performance. But, above all, Twin Eagles’ defining differentiator is the nearly 100 team members who proudly-called this family business their professional home and best embody the enduring characteristics of the noble eagle.
Today, industry experts recognize Twin Eagles’ rich history of strong business leadership, successful implementation of cutting-edge innovation, industry-first technologies, and creative marketing strategies that support the finest luxury cooking appliances assembled from sea to shining sea.
From a core performance perspective, Twin Eagle’s robust 5-part grilling system is what separates the brand from all other premium marketplace competitors. The synergistic sum of it’s parts yield a grill that preheats quicker, achieves higher temperatures, distributes conductive, convective and infrared energy more evenly, all while using less gas and offering complete control in each grilling zone. Sounds like a winning formula, right?
Additionally, among my favorite standard features of the Twin Eagles Grill, include:
304-grade stainless steel burners pumping over 900 degrees of raw firepower to
the cooking surface.
heavy-duty hexagonal cooking grates that retain and transfer intense heat.
infrared ceramic briquette and charcoal tray accessories to accommodate for the
simplicity of weeknight convenience or a classic slow-cook over a long weekend
assist mechanism that makes for easy opening and closing of the cooking
lighting system that sheds a new sense of visibility upon of nighttime
concealed chain-driven rotisserie that holds the turning capacity to manage
even the largest of live fire feasts.
Limited lifetime warranty on all
stainless steel burners, hexagonal grates, and fabricated stainless steel
components. Five-year and one-year warranties cover additional product parts!
Twin Eagles is truly Innovation and Inspiration on Fire™! And, I simply cannot wait to offer you an invitation to share in my experience working alongside Twin Eagles over the course of the year ahead – from behind-the-scenes access through the installation of our family’s outdoor kitchen, to connecting directly over Instagram Live while touring Twin Eagles’ California manufacturing facility, to possibly joining me in-person for a privately-hosted live fire cookout, to enjoying a selection of aspirational recipes worthy of the finest grilling appliance on God’s green earth. – Cheers, David
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…
Simply incredible!! Freshly harvested Copper River Coho Salmon. Rubbed in an earthy blend of chipotle peppers and sweet paprika, toasted cumin, roasted garlic and onion, pink peppercorn and an aromatic garden of finely chopped herbs. Smoked to flaky, tender perfection, then caramelized in a blend of brown sugar and wildflower honey, and finished with the zest of meyer lemon and orange. Best served alongside family, two handfuls of ice cold amber ale and a beautiful Michigan sunset!! -Cheers, David