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!

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Master of spin, fully integrated. Our concealed rotisserie system allows grillmasters to whip up mouthwatering rotisserie-cooked meats with the push of a button. Powered by a fully-integrated motor with a 100 lb turning capacity, the rotisserie’s unique chain-driven design ensures consistent and uniform rotation for flavorful, restaurant-quality meals. When you’re done, store the rotisserie rod in the grill’s drip tray handle for easy access. Check out the link in bio for more information. . . . . #grillmaster #outdoorfamilyfun #outdoorliving #outdoorkitchen #outdoorspace #outdoorkitchen #cookingoutdoors #livingwell #instachef #grillingtime #grillingseason #luxury #luxurygrills

A post shared by Twin Eagles (@twineaglesgrills) on May 1, 2019 at 12:00pm PDT

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.

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Just Aussome!! Nearly two dozen double-thick freshly-harvested Australian grassfed lamb loin chops!! Click #VIDEO Rubbed in a sweet and spicy homemade wild game seasoning and grilled to sweet, tender perfection over a smoldering bed of charcoal and smoky oak wood. Then, finished in a basting of browned butter, a garden of fresh herbs and dusting of birchwood-smoked fleur de sel. Perfect weeknight cookout!! -Cheers, David . #LiveFireRepublic #LiveFire #Spring #MyFoodEastsYourFood #OutdoorCooking #FireCooking #LiveFireCooking #Grill #Grilled #Grilling #BBQ #Barbecue #Barbeque #AustralianLamb #BeAussome #SimplySpring #Feast #Lamb #Holiday #Easter #EasterSunday #LambLoin #LambChops #FeedMe #GetInMyBelly #FireMakesEverythingBetter . 🔥🔥🔥 #livefirerepublic @livefirerepublic 🔥🔥🔥

A post shared by Chef David W Olson (@livefirerepublic) on Apr 17, 2019 at 8:31am PDT

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

Print Recipe

Dry-Rubbed Australian Grassfed Lamb Loin Chops

Ingredients

• 2 dozen Australian grassfed lamb loin chops
• Unsalted butter, melted
• Wild game dry rub, pre-made or store-bought
• Fleur de sel, birchwood-smoked or your favorite flavor
• Pink peppercorn, crushed, to garnish
• Fresh parsley, chopped, to garnish

Instructions

• 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

Print Recipe

Pistachio and Parmesan-Encrusted Rack of Australian Grassfed Lamb

Ingredients

• 2 racks Australian grassfed lamb, frenched and trimmed
• 6 tablespoons unsalted butter, separated
• 2 cups pistachios, dry roasted and shelled
• 3/4 cup Progresso Bread Crumbs, Garlic and Herb
• 1/2 cup parmesan cheese, grated
• 1/2 cup fresh parsley, roughly chopped, plus additional to garnish
• Kosher salt and fresh ground peppercorn, to taste

Instructions

• 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.