ElementsCELEBRATING OUTDOOR CUISINE VOLUME 1

CHEF PROFILES LJ COUSSON TPC Sawgrass JASON PARSONS Peller Estates Winery CHRISTINE CUSHING Celebrity Chef

RECIPES THE ULTIMATE BURGER GRILLED SEA SCALLOPS CARNE ASADA STEAK TACOS & MORE CELEBRATING OUTDOOR CUISINE 1 ELEMENTS OF SUCCESS BRILLIANT NEW BRAND ELEMENTS OF CHANGE Since launching Crown Verity in 1991, This magazine marks two This is an interesting time of our goal has been to make exceptional milestones for our company. First, change for all of us at Crown Verity, grills and accessories that bring all the the introduction of our new brand. particularly for me. After founding WELCOME TO THE FIRST ISSUE OF ELEMENTS, performance of commercial kitchens New logo. New products. New and shepherding the company, I’m to anyone cooking outside. Equipment features. And a renewed promise… handing over the reins (or should OUR NEW MAGAZINE PACKED WITH ARTICLES, that enables both professional and Crown Verity will help you be I say BBQ tongs?) to our new President, amateur chefs to create memorable ‘Brilliant Anywhere.’ Andy Incitti. Remaining on as CEO, INSIGHTS AND RECIPES FROM CHEFS AND GRILL outdoor dining experiences. I’ll be concentrating on innovation, Our new identity reflects not only product development and long- GURUS WHO ENJOY USING OUR PRODUCTS We consistently accomplish this how our current customers see us, term opportunities. by always ensuring the features but also how we want the world to TO CREATE THEIR SIGNATURE DISHES. and performance our professional perceive our company – the gold Andy brings over twelve years of customers demand can be achieved standard in grills. Like the chrome Finance and Operations experience by home chefs in their back yards. hood ornament on a luxury sedan, in manufacturing and engineering It means always taking the time our gold crown on a grill signifies sectors. He was the unanimous choice to listen, improve and innovate. the very best in class. of our Crown Verity team and I am thrilled he is at the helm and excited Thanks to the passion and dedication We’ve also refined some design for the future of our company. of our employees, we’ve quietly details that help communicate the Bill Verity Andy Incitti established a reputation for quality premium nature of our grills. Our new We want our products to Founder & CEO President and dependability, carrying on my wheels will feature additional spokes outperform and exceed our family’s tradition of excellence dating and elegant stainless steel hubcaps. customers’ expectations. Under back to 1892 with the founding Andy’s leadership, this will continue of the Verity Plow Company. The We believe our new positioning to be what we focus on. We’ll continue perfectionism of our people is the ‘Brilliant Anywhere’ elevates our listening to what our customers main reason ‘our reputation is (and brand to where it belongs. Crisp. want, need and hope for when they always will be) stainless.’ Professional. Inspiring. It signifies entertain and to ensure our grills the confidence that we will deliver enable them to do all that and more. a premium grill experience, one that enables whoever is cooking In the meantime, enjoy reading to perform to their very best of Elements. I hope you’ll be inspired their abilities. to explore the art of outdoor cooking and discover the confidence to be ‘Brilliant Anywhere’.

William H. Verity, Founder & CEO Crown Verity Inc.

1 ELEMENTS CELEBRATING OUTDOOR CUISINE 2 FEATURES

JASON PARSONS Executive Chef, Peller Estates Winery 7 Surrounded By Inspiration CHRISTINE CUSHING Celebrity Chef & Cookbook Author 13 Fearless On The Grill BRYAN GIBSON Executive Chef, Whistle Bear Golf Club 15 Open Season JOE MAINO TailgateJoe 19 Game On? Flame On! CHRIS DEVLIN Devlin’s Country Bistro and Catering 23 A Movable Feast BEN BARTLETT BBQ Ben 29 Barbeque Brilliance, UK Style TOMMY CVITANOVICH Owner/Manager, Drago’s Seafood Restaurants 33 Fired Up To Grill LJ COUSSON Executive Chef, TPC Sawgrass 35 Out Where The Cadillacs Roam

RECIPES No matter where you are in the world, 11 THE ULTIMATE BURGER 14 GRILLED FLAT IRON STEAK WITH RED ONION RELISH the common experience that brings us 18 ARCTIC CHAR WITH CREAMED CORN SUCCOTASH 20 CARNE ASADA STEAK TACOS together is food. 27 BBQ STEAK PIZZA 30 TUNISIAN STYLE KING PRAWNS & TOMATO RELISH BILL VERITY 38 GRILLED SEA SCALLOPS Product shown: BI-36" built-in grill with optional storage doors and ice chest. See page 51 for details.

CREATE YOUR OWN OUTDOOR

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5 ELEMENTS CELEBRATING OUTDOOR CUISINE 6 C H E F F E AT U R E / Jason Parsons SURROUNDED BY INSPIRATION After a career working in some of the world’s most renowned restaurants and now fifteen years as Executive Chef at Peller Estates Winery Restaurant in Ontario, Jason Parsons still finds joy in doing what he loves.

7 ELEMENTS CELEBRATING OUTDOOR CUISINE 8 C H E F F E AT U R E / Jason Parsons

JASON PARSONS EXECUTIVE CHEF PELLER ESTATES WINERY OUTPERFORMING intensity of a professional kitchen Chefs love to entertain. They or professional line. This grill takes are not bringing three or four people IN THE VINEYARD that intensity outside. over to the grill. They’re bringing 10, One of my most challenging 12, 15 people. This Crown Verity can moments involved Crown Verity. handle that. And it's also got the We were doing a dinner for twenty right power to be able to get the heat GRILL OF CHOICE people out in a vineyard. We’re ready in every single part of the grill, not MCB-60 to put beautiful winery-raised lamb just little hotspots. So this is truly a See page 41 for details on the grills and the skies just opened professional’s dream for the backyard. Whether it’s directing his award- gives you a lot more flavour with that up. All the guests ran inside the winery, Speaking of backyards, Peller “Crown Verity has always been winning team in the restaurant at little taste of char. Taking ribs, adding but we’re the chefs, right? So I'm Estates is so inspiring. I am in one of the go-to barbeque for me. It's one of Canada’s most prestigious a great sauce with a little bit of honey standing there completely soaked the most amazing microclimates in the ultimate professional grill, wineries or preparing dishes centre here, a little bit of icewine there and while my sous chef holds a baking the world with not only world-class something that you can really stage on national TV, Chef Jason glazing them over a grill. You can't get tray above the grill while I'm cooking. wines but also world-class produce. just look after, clean the grills and Parsons enjoys the spotlight. Born in that in an oven or any kind of stove. Thanks to the great power of that But also my team inspires me. I have many years down the road it's England and raised in Canada, he’s Crown Verity grills and I go back grill we were able to cook and crisp some of the best chefs in Canada and going to perform just as perfectly worked with culinary superstars such a long way. It's just an amazing the lamb, keep it covered and get it I travel a lot. So I tend to draw on all as the day you bought it.” as Charlie Trotter, Albert Roux and barbeque, an amazing grill. It's industry inside to the cozy, dry customers the things around me to just keep Gordon Ramsay in interesting locales quality–stainless steel, durable, reliable who enjoyed a great meal. me excited every day.” JASON PARSONS Wlike Bermuda, Amsterdam, New York and I just love cooking on it. I find that and Chicago. And for the last fifteen when you go to the grill and you turn it years his home has been Ontario. on, you know exactly what to expect – PARSONS UNPACKED What brought him to Canada? that it will give you the perfect cooking “I had the opportunity to come temperatures you need. For over half a century Peller Estates to Peller and I think it was the idea has been producing award-winning of coming back to all this amazing wines in the heart of Niagara-on- produce. This is a great region for CROWN VERITY the-Lake, one of Canada’s premier growing grapes but people forget wine regions. Since taking the that it's also a great region for GIVES ME THE reins of the winery’s restaurant produce. So our menus are just fifteen years ago, Chef Jason unbelievable here. PERFORMANCE Parsons and his team have received Working at a winery means I I NEED AS A many awards, including a Golden also have great access to ingredients Plate from Le Clefs d’Or and an that other chefs would never have. PROFESSIONAL ‘extraordinary’ rating from Zagat. In I can take a nice bottle of icewine and CHEF. his lengthy career, Chef Parsons has just pour it over a piece of fish because worked in two Michelin restaurants, that's what I want to do. Last year six Relais & Châteaux properties and we calculated that I'm going through I know what to expect when many other prestigious international almost fifty cases of wine a week just I turn the heat on and it gives me restaurants and hotels. He also in the kitchen and I bet you a good real confidence when cooking. In a regularly appears as a guest on the fifteen of those are just icewines. kitchen we've got these powerful popular national TV show Cityline. I've always loved grilling. It just stoves that you know have got the

9 ELEMENTS CELEBRATING OUTDOOR CUISINE 10 C H E F F E AT U R E / Jason Parsons

PERFECT PAIRINGS WITH PELLER JASON'S ULTIMATE BURGER SERVES 8

BURGERS 3lbs/1.5 kg lean ground beef 2 cups/500 ml diced aged cheddar cheese ½ cup/125 ml finely chopped herbs ¼ cup/50 ml chopped onion ¼ cup/ 50 ml hoisin sauce 2 tbsp/25 ml finely chopped garlic 1 tbsp/15 ml Worcestershire sauce 2 cups/500 ml chopped bacon 2 eggs ½ cup/125 ml bread crumbs 2013 PELLER ESTATES 2013 PELLER ESTATES 2012 PELLER ESTATES PELLER ESTATES 3 tsp/15 ml salt PRIVATE RESERVE PRIVATE RESERVE PRIVATE RESERVE PRIVATE RESERVE 3 tsp/15 ml ground white pepper GAMAY NOIR SAUVIGNON BLANC CABERNET SAUVIGNON ROSÉ Mustard Spice and red fruit A blend of both barrel A bolder red with heaps This dry rosé is refreshing GLAZE dominate the palate of this and stainless steel ferment, of black fruit and pepper in the summer heat and ½ cup/125 ml barbecue sauce lighter red wine. A great this wine has a rich texture on the nose, this full offers bright fruit flavours ¼ cup/50 ml hoisin sauce match for BBQ salmon and refreshing palate. bodied and firm red wine to accompany most grilled 2 tbsp/25 ml honey or tomato-based dishes, The fresh fruit acidity and is a great match for BBQ'd dishes. Pairs well with 1 tsp/5 ml ground cinnamon the higher acidity and red gooseberry crisp finish are red meats prepared pizza, sausage, chicken BURGERS fruit match well with sweet a great match for grilled on the grill. or veggies. • In a large mixing bowl, combine the spice and smoked flavours. vegetables or shrimp. ground beef, cheddar, herbs, onions, hoisin and garlic and Worcestershire. • Sauté the bacon over medium heat until “I thought I’d share with you a but a nice good double-smoked cooked through. Add the warm bacon, signature burger we do inspired by bacon. It does add a really great including the fat, to the beef mixture. Stir the fact that I love bacon and I love dimension to the flavor and is what in the eggs, bread crumbs, salt and pepper. Once it’s well combined, form the mixture a little bit of cheese, too. So we’ve really makes this burger a signature into eight evenly sized burgers and chill. made a homemade burger but for us. we've actually incorporated the So what's the perfect wine with GLAZE bacon and cheese right into it. And this burger? It’s a tough one, because • Combine the barbecue sauce with the hoisin, honey and cinnamon then of course we put a nice little as a chef for the winery I’m always homemade barbeque sauce on top. saying, ‘this wine with this or that ASSEMBLY The one thing that I really love dish.’ But I was thinking a Gamay Noir • Cook the burgers on a very hot grill, brushing with the glaze each time they are about this burger is a lot of people would be amazing because it's got turned. Warm the buns on the side or on C O O K ’ S N O T E take the ground beef and buy some those smoky notes that really work the top rack. Once the burgers are cooked kind of back fat to add to it, and then with the grilled meat. But if you like a through, remove from the grill and brush The chopped herbs can be any mix grill bacon and put that on top. Some bigger wine, you can go up through once more with the glaze. of your favourite seasonings. Jason people cringe when I say this, but a merlot and it still would work really • Spread the mustard on the bottom layer of each bun. likes tarragon, parsley and chives. what I do is I cook the bacon and well because you’ve got that kind of then save that fat and add that into saltiness of the cheese in there. But • Add the burger, watercress, sliced tomato and onion; cap with the bun top. the meat. And I'm not talking streaky any of those great reds on a char grill, Learn more at peller.com side bacon that's a little bit too much, it's going to be killer.”

11 ELEMENTS CELEBRATING OUTDOOR CUISINE 12 C H E F SP OT L IGH T / Christine Cushing

that’s just a set of directives and people aren’t captivated by that FEARLESS ON THE GRILL or don’t remember it. You really have to ‘wow’ them by bringing them into a story. I always try to start from something about me that connects to what I’m doing and try to involve the people who are watching me. Something from when I was at culinary GRILLED FLAT IRON school or catering or whatever. To STEAK WITH RED kind of put it into their ballpark, what’s Prep time: 10 min ONION RELISH going to make it interesting for them. Cooking time: 30 min SERVES 4-6

be fearless in really understanding 1 ½ lb piece tri-tip sirloin (650 gm) CONFIDENCE how your meat or anything you’re 1 tsp cumin seed, coarsely ground ¼ tsp ground cayenne (1 ml) COMES FROM going to grill behaves. That means 1 tbsp olive oil (15 ml) understanding temperature, how it sea salt to taste TRUSTING THE works and when something is done. SPICY RED ONION RELISH EQUIPMENT You have to use all your senses when 1 tbsp olive oil (15 ml) you’re cooking, learn to touch, to 2 large red onions, quartered/thinly sliced YOU’RE WORKING see, and also use thermometers. 2 large sprigs fresh thyme 4 allspice berries Learn more at christinecushing.com WITH. The key message for me, both facebook.com/chefchristinecushing 1 small stick cinnamon as a chef, but also as a developer ½ tsp mustard seeds, ground of food products, is that you’ve got 1 tbsp brown sugar (15 ml) 1 tbsp balsamic vinegar (15 ml) CHRISTINE CUSHING For me, it’s all about a comfort to have a product that people believe Whether it’s hosting several television cooking shows, 2 tbsp sherry vinegar (30 ml) CELEBRITY CHEF & with everything to do with cooking. in, are loyal to and will go back to. 1 dried chile, crushed COOKBOOK AUTHOR writing award winning cookbooks or developing her own When you trust the equipment you’re When you get to the heart of • Combine the oil and onions in a line of food products, Chef Christine Cushing is passionate working with, that it’s not going to let it, there has to be something there. medium sauce pan over medium heat. After graduating at the top of her you down, then you can focus on what And when you’re grilling you have Cook until onions reduce by half, about class at École de Cuisine La Varenne about sharing what she knows and loves about food. you’re going to do and say. Because to start with good quality meat, 6 minutes, stirring often. Add the remaining ingredients, reduce heat to in Paris, France, Christine Cushing when you’re second-guessing your fish or poultry, everything quality, low and stir well to combine. Cover and worked at the Four Seasons Hotel and “Some people are great chefs and a story. It’s a performance. For me, it’s equipment, you’re not going to feel so that you can do your job well. cook until the relish is thick and onions Scaramouche Restaurant in Toronto, some people are great talkers, but all about a comfort with everything to at ease. I think some grill chefs are are very soft, about 17-20 min. Remove before jumping into entrepreneurship they can never mix those two worlds. do with cooking… it’s almost second For the grill, I think simplicity is a all about high temperature but cinnamon stick and thyme sprigs. Set aside until ready to serve. Cover and - teaching, developing recipes, food Doing demos and cooking shows, nature. I’m always keeping my eye great philosophy. It’s also a challenge. I think some things need a lower refrigerate leftovers for up to 2 weeks. styling and demo cooking. It was while I got to blend both - to find the right on the food. But regardless of what’s Simplicity means you’ve got to know temperature. The temperature • Pre-heat bbq to high. demo-ing that she was ‘discovered’ balance of attention you’re giving happening with that, I always have to what you’re doing – you’ve got to of the Crown Verity can go very • Rub tri-tip with olive oil and season with and wound up hosting shows on the to the dish and the attention you’re convey an energy and a fun and that have great technique. People really high, which is a good thing, but salt and rub with cumin and cayenne. Oprah Winfrey Network (OWN) as well giving to the audience or viewer at I’m really loving that moment. hide behind sauces and really rich you need to be able to control • Grill on medium high for about 3-4 minutes as her own show Christine Cushing home. I’m kind of designed for that I never give people just a play-by- marinades, lots of really complex that temperature. I believe per side for 1½" thick meat and internal Live and making regular appearances and I’ve found the right balance. play, ‘now I’m doing this, now I’m doing flavours, lots of sugars and lots of learning that finesse will make temperature reaches 135° F. on The Marilyn Denis Show. “I believe that cooking and food is that’ especially on a stage. Because acids. I think you really need to you a great griller.” • Serve with relish and favourite veggies.

13 ELEMENTS CELEBRATING OUTDOOR CUISINE 14 CHEF FE ATUR E / Bryan Gibson

OPEN SEASON After years of working in a formal restaurant setting, Chef Bryan Gibson stepped outside his comfort zone and into the great outdoors as Executive Chef at Whistle Bear Golf Club near Kitchener, Ontario. He shares some thoughts on his first season on the course.

15 ELEMENTS CELEBRATING OUTDOOR CUISINE 16 CHEF FE ATUR E / Bryan Gibson

BRYAN GIBSON EXECUTIVE CHEF ARCTIC CHAR WITH WHISTLE BEAR GOLF CLUB GETTING INTO CREAMED CORN THE SWING SUCCOTASH 4 ears corn 1 cup 35% cream 1 cup diced zucchini 1 ½ tbsp butter 1 cup chopped onion 2 garlic cloves, minced 1 red chili sliced “I started in fine dining and this year things locally and that helps out local ¼ cup chopped chives I changed pace to try something suppliers and farmers. 1 tbsp grainy mustard Salt different. There’s been a bit of a Freshly ground black pepper learning curve, but it's been fun. Arctic char fillets They’re totally separate experiences. I HAVE A HUGE With fine dining, guests take their PREPARING THE ARCTIC CHAR • Carefully pull back husk from each ear time, lingering over five course meals PASSION FOR of corn, leaving it still attached at base. in a formal setting. In the golf course GRILLING. IT'S Remove and discard silk. Snap off ear environment, people might drop in and set aside. Place intact husks in large briefly for a burger or sometimes ONE OF THE pot of water to soak, along with 8 pieces of string, each about 10 inches long. they’ll want amazing food done right. I BEST THINGS • While husks soak, stand each ear of Either way it doesn't have to be in a corn up on end; with sharp knife, cut stuffy setting. They enjoy the open air, ABOUT BEING off kernels from top to base (you fire pits, a place to sit and have a good OUTDOORS. should have about 2 cups total). GIBSON AT A GLANCE time and enjoy a good meal. • Remove husks and string from water, The biggest event we’ve hosted shaking them dry. Place one char fillet inside each husk; season with salt and Bryan Gibson began his career here is close to 400 people. But I have huge passion for grilling. pepper. Carefully close husks around at age 14 making lasagnes and pizzas on any given weekend we do about You can do so many things on a grill. fillets, tying top with soaked string. Add at a pizzeria. By age 16 he was working three weddings a day. Which can You can smoke with it or just char on Learn more at whistlebear.ca second piece around middle if needed. at Ancaster Mill, an elegant restaurant be challenging. It's always good to it. It's one of the best things about • Grill prepared corn husks on a medium- in Ontario and one of Whistle Bear’s be ready, making sure you have the being outdoors. high heat, for roughly 15 mins or until fish is cooked though. sister properties. Bryan then went right equipment and a good team Crown Verity stands apart from very easily and roll it off and half decent and good quality. This on to chef school at age 18 and, after behind you. other grills because of their versatility. start cooking. applies to anything from knives to PREPARING THE SUCCOTASH graduating with honours, returned I love to cook with the seasons. Transporting it, moving it around is The Crown Verity grill we use even buying a grill. You want to buy • Melt butter in a large skillet over medium-high heat. to serve 16 years at Ancaster Mill, It inspires me. We have anything very, very easy. When we do member has two roll domes. It lets you have quality and you want something becoming its Executive Chef. During and everything we want close by. events, we can start on one hole, then two different temperatures so you that's going to last. • Add chopped onion and garlic; cook, stirring occasionally, for 5 minutes that time he had an opportunity to Dairy, cattle, chickens, lots of organic turn around and move to a different can do two different dishes on each This has been an interesting or until onion is lightly browned. cook a dinner with colleagues at the farmers and great wineries. Name hole and do a totally different dish. one if you want. It's an incredibly year for me. Challenging, but • Stir in corn, zucchini and chilies James Beard House in New York and it and we can get it within an hour’s It’s so simple to move, you can do versatile grill. look around at the setting, the and cook 2 minutes. was awarded the Top 30 Under 30 drive from here. Using fresh local it yourself, you don’t need a team So if you are a young aspiring chef atmosphere. It’s been worth it. • Add cream; cook for 5-6 minutes, Ontario Hostelry Award in 2010. Bryan ingredients, things that are in season, of people to help you. We do a lot of you really want to source out a good And being able to rely on Crown until cream has reduced. became Executive Chef at Whistle really means a lot. When we’re off-site catering as well, so we can just product. You don't want to cheap out Verity’s performance has helped • Remove from heat. Stir in herbs, Bear Golf Club in the spring of 2014. cooking in season, we’re purchasing pop them on the back of the truck or cut corners. Buy something that's make it go more smoothly for me.” mustard and season to taste.

17 ELEMENTS CELEBRATING OUTDOOR CUISINE 18 TA ILG ATE SHOWC A SE / TailgateJoe

GAME ON? FLAME ON! CARNE ASADA STEAK TACOS TailgateJoe started as a group of football fans wanting INGREDIENTS to share their passion for the New York Jets, football, food 3-5lbs skirt steak Stack of flour tortillas, 10-20 and cooking with other like-minded fans. Today it’s one of the largest gameday fan club/tailgate parties in the NFL. MARINADE ¼ cup vegetable oil Learn more at tailgatejoe.com ½ cup red wine vinegar ½ cup lime juice ⅓ cup orange juice 1 cup water with all types and sizes between. for cooking for one of the largest 2 tbsp peeled fresh garlic - crushed I probably have more experience gameday tailgate parties in all of the 1 tbsp pepper and knowledge than anyone when NFL. Many times I’ve found myself 1 ½ tbsp salt ½ orange, sliced into rounds with peels it comes to tailgating and the cooking in freezing weather with ¼ bunch cilantro, chopped (no stems) equipment needed. It took me fifteen snow and high winds. I have yet to years to find the perfect grill!” find myself in a situation where I ACCOUTREMENTS couldn’t cook whatever was on Green cabbage, shredded White onion, diced the menu for that game. Sour cream CROWN VERITY A key benefit of the way Avocado the larger Crown Verity grills are Hot sauce Lime wedges for squeezing onto taco IS INSTRUMENTAL set up (48 inches and over), but IN DOING WHAT I not necessarily mentioned in the • Whisk marinade ingredients except promotional material, is the complete cilantro and orange slices in a bowl. DO – COOKING FOR redundancy of the gas/pilot/burner • Place skirt steaks into large ziplock bag. JOE MAINO “Tailgating is the perfect formally create TailgateJoe for the UP TO 400 PEOPLE plumbing system. Each of their bigger Pour marinade into ziplock bag. AKA TAILGATEJOE marriage of three of the biggest loves 2009 season, put together a website, grills is essentially broken down into • Drop cilantro and orange slices into bag in my life, football, cooking, and my and open it to the public so that those AND THROWING two smaller grills in one, each with and seal ziplock, taking care to release as much air as possible. Joe Maino didn’t plan on being friendships,” declares Joe Maino, the who didn’t have the ability or desire to their own gas supply. THE GREATEST • Knead meat through the bag to a BBQ guru. The web and new media mastermind behind TailgateJoe. “It all organize their own tailgate party had Being out on location doing distribute marinade. consultant/entrepreneur gradually started around 1998. A friend of mine the opportunity to join us. That first TAILGATE PARTY on-site live fire cooking means always • Refrigerate overnight (up to 24 hours). converted his love of tailgating into had great season tickets to the Jets, home game of 2009 drew 40 people IN THE NFL. having the possibility of equipment • Turn on grill and preheat on high, to at a gameday happening attracting and 6-12 of us would get together to and we were off. From that point on, failure, which can happen when least 700 degrees if possible. national media attention. Not go to a few of the games. Me and my it has been an ever-increasing things bang around in a trailer cruising • Take steaks out of bag and shake off constrained by the practicalities of friend Louie, known back then as number every season, with 200-350 ”The support Crown Verity has 70mph down the highway. With my excess marinade. Lay steaks flat out on running a profitable catering business, “the Sausage King of Staten Island” now showing up to join us every week given me in realizing my passion has two Crown Veritys, I have peace of grill directly over lit burners. Cook 3-5 TGJ remains his hobby and passion. due to his family’s very well known not only from the tri-state area been truly special. I could not begin to mind knowing I have four available minutes per side to get a nice sear on the outside but not overcook the inside. Joe has spent time studying with world Italian market on the Island, would but around the world. pull off what I do without my arsenal systems to go through if there are any • When the steak is on the grate do not BBQ champion Myron Mixon and Paul buy all these different meat cuts to Over 15 years doing this, I of Crown Verity grills. Their high issues on-site. It may not sound like poke, mash, or play with it. Hess of PA Midnight Smokers as he grill up for the crew. We became a have gone from those disposable heat BTUs and performance takes that big of a deal, but I’ve had problems • Take steak off the grill and rest for 10 prepares to take his TGJ team to the foodie tailgate party. supermarket charcoal grills in the weather out of the equation, with other grills and had to explain minutes before slicing. next level when they branch out into As our group grew from 6 people aluminum roasting pans up to the which is huge when you’re located to 200 people that we couldn’t cook • Feel free to pile on any of the suggested the competitive BBQ circuit. up to 20-30 a game, I decided to huge Crown Verity MCB-72 I use today, in the northeast and responsible anything. Trust me, it's a big deal.” accoutrements.

19 ELEMENTS CELEBRATING OUTDOOR CUISINE 20 Product shown: MCB 36" grill with optional accessories (side shelf, side burner, bun rack). See page 50 for details.

COMPLIMENTS TO THE

CHEF SHAMELESSLY Custom design your own outdoor cooking system with a range of grills and a series of slide-on, slide-off accessories to enhance and expand your barbeque menu. Easy to clean, highly mobile ENCOURAGED. and utterly reliable, Crown Verity provides you with a superb culinary showcase.

21 ELEMENTS CELEBRATING OUTDOOR CUISINE 22 CH E F FE AT U R E / Chris Devlin

A MOVABLE FEAST For 25 years, Chris Devlin has been offering fine dining experiences at his Country Bistro located in a century-old family-owned heritage building in rural Ontario. From his bistro, Chris has built a busy catering business that provides him with a variety of interesting culinary experiences.

23 ELEMENTS CELEBRATING OUTDOOR CUISINE 24 CH E F FE AT U R E / Chris Devlin

CHRIS DEVLIN DEVLIN’S COUNTRY BISTRO AND CATERING CATERING TO “You have to think on your feet it in and out of the van fast. They’re commercial stainless look everyone when you’re catering,” adds Chris’s so reliable, nothing goes wrong with respects. When we pull into a catering ANY CHALLENGE son, Ryan. “One time, torrential rain them. We've never had one issue in job, they can see we’re professionals, came out of nowhere and all the twenty years. that we have the equipment and we’re tables started to sink. The only way Crown Verity certainly gives me going to put on an outstanding event out of it was to crush pop cans to put the edge; functionality is second to for them.” under the table legs, otherwise all the none. There's lots of burners so it “Great equipment is so food would have been on the ground.” really gives you lots of versatility and important,” Ryan adds. “Like having “You certainly have lots of helps in trying to get all your meals a good paintbrush or pencil is to an After achieving his dream of opening we’ve done plenty of strange events, weather and location challenges,” done all at the same time. It has the artist. A good grill to a chef is where a restaurant in his home town, too. Probably the craziest have been comment Chris. “But Crown Verity highest output out of any barbeque the quality comes from.” Chris Devlin could have settled for in gravel pits. grills give you so much versatility in and a big cook surface that’s hot “My advice to any young aspiring perfecting the cuisine he refers to as I have a lot of passion for catering adapting to any situation. They’re everywhere, not spotty. chef would be, ‘You’re only as good ‘contemporary Italian with a California that keeps me going, but I can't tell portable and easily moved. The whole as the products you have.’ Start with flair.’ Instead he looked for a way to you how many nights we've had the design is fantastic. a good food product, but make sure combine his love of travel with his trucks stuck in the mud after a rain There’s a removable pan that you have equipment that's going to passion for cooking. The result was a storm and I'm crawling underneath takes the drip and is easy to clean HAVING THE really bring it together and get it to compromise; small trips with a big grill. them with my white uniform, hooking after the function. You can break the PRECISION OF HOT the table not only on time, but He started a catering business that is them up to yank them out. That can barbeque down easily, so it's really not TEMPERATURES with excellence.” Astill flourishing over two decades later. be pretty challenging.” too heavy to move if you have to get “I was attracted to catering partly OVER THE WHOLE because I saw there was a niche I GRILL MEANS WE DEVLIN DEFINED could fill,” Devlin explains. “There was really nobody around other than CAN HAVE THIRTY Since 1879, several generations a family caterer, who did a fantastic TO FORTY STEAKS of Devlins have owned and job, but people were looking for operated a general store in Mount something a little bit more modern ON AT A TIME. IN Pleasant, Ontario. With his family’s and innovative.” FACT TRYING TO encouragement, young Chris Devlin Chris and his crew do everything KEEP UP CAN BE earned a Chef’s Apprenticeship in from intimate weddings of 30 people 1985 and spent five years working to high-end corporate gatherings for A TRICK IN ITSELF. in places like California, Vancouver 600. “We prefer to do tapas and hors and Florida. Along the way, he picked d’oeurves style functions, featuring up many innovative dishes and food lots of different proteins, vegetables “What I love is the thick grates and preparation techniques he wanted and sweets. Preferably an event where how they hold their heat,” says Ryan. to put to use in his own restaurant. we have a couple of hours to work “Doesn’t matter if we’re putting forty In 1990 Chris came home and with our barbeques and cook trucks. steaks on the grill or just two, the opened his own 65-seat bistro - in People look at catering as this marks are consistent all the way the very same building his family had glorious, fun-filled occupation and a across. That’s where the flavour prospered in for over 125 years. With lot of times it is. Some events are fun, comes from; it’s in the marks.”

his son Ryan, he also runs a highly like concerts, where you get a chance Learn more at devlinscountrybistro.com “Crown Verity barbeques also successful catering company. to meet some interesting people. But look impressive,” says Chris. “It’s that

25 ELEMENTS CELEBRATING OUTDOOR CUISINE 26 CH E F FE AT U R E / Chris Devlin

BBQ STEAK PIZZA “People think barbeque events are just for doing SERVES 8 the big plates. But you can also change it up a bit

PIZZA DOUGH and have some fun, like doing a barbequed steak 1 ⅔ cup warm water 2 ½ tsp dry active yeast pizza. Before your guests arrive, do some prep to 2 tsp salt ¼ cup olive oil get organized, but then turn it into a group thing 4 cups flour 1 tbsp cracked black pepper with everybody building their own pizza base.”

PIZZA TOPPINGS CHRIS DEVLIN 3 tbsp your favourite steak sauce 1 green onion 4 button mushrooms ¼ red pepper ¼ yellow pepper 3 tbsp blue cheese ½ cob corn 1 8 oz. striploin steak

DOUGH PREPARATION • Mix yeast in water and let bloom • Add salt, oil, flour, pepper • Knead together • Put in oiled bowl; cover with plastic wrap • Allow dough to rise • Portion the dough into desired size • Roll out into rectangular shape

TOPPINGS PREPARATION • Grill all vegetables and dice, mix together

ASSEMBLY/COOKING • Ensure that BBQ grill is clean and one side is on high, while the other side is on low • Lay dough down on high side, let cook for 30 seconds, until dough lifts off of grill easily • Flip over and allow dough to cook lightly again • Move dough to low side • Season steak your favourite way and start to cook to desired liking • Top pizza with steak sauce, and grilled- diced vegetables • Crumble blue cheese over pizza • Close lid and allow steak and pizza to cook • Pizza should take 7-10 minutes • Remove pizza and steak, allowing steak to rest • Slice steak thinly and lay over pizza • Cut and serve

27 ELEMENTS CELEBRATING OUTDOOR CUISINE 28 CHEF SPOTLIGHT / Ben Bartlett

BARBEQUE TUNISIAN STYLE KING PRAWNS & BRILLIANCE, TOMATO RELISH SERVES 4 UK STYLE Serve your piping hot prawns with this cool and refreshing relish from the desert sands of the Sahara... Award-winning British celebrity Chef Ben Bartlett has 16 whole king prawns, split open written the book on barbeque. Literally. His Haynes and deveined 2 tsp harissa paste BBQ Manual is available in 75 countries. 4 tbsp extra virgin olive oil 1 tbsp lemon juice He was the first winner of “Crown Verity are the best Britain’s Best BBQ’er and competes commercial BBQS in the world,” TOMATO RELISH 2 large ripe diced tomatoes all over the world with The Best of says Ben. “They have a serious claim 140g (5oz) diced shallots British BBQ Team, winning a roomful to being the ‘King of the BBQs,’ thanks 1 large diced Spanish onion of awards, including the coveted to their range of stylish catering grills 2 tsp chopped coriander 1 tsp ground cumin ‘I know Jack… about Grilling’ at the that are immensely popular with both 1 tbsp chopped garlic Jack Daniels World Championship professional and amateur barbequers 2 tbsp chopped capers Invitational Barbecue in Lynchburg, who want to cook for large events. 2 tbsp lemon juice Tennessee. Ben is also President They offer an ultimate complete 2 tbsp light olive oil Pinch of sugar of the British BBQ Association, a outdoor kitchen that’s durable and Fellow of the British Institute of can handle volume. At home I use • Combine the harissa paste, olive oil Innkeepers and Master Craftsman a MCB30, which also fits into my and lemon juice and baste the cut flesh of the Craft Guild of Chefs. 4x4 for parties up to 100 guests. of the prawns. Learn more at bbqben.co.uk • To make the relish, combine all the For larger events I regularly use the ingredients in a bowl, toss lightly MCB60 with the griddle attachment and leave for 20 minutes. One of the UK’s foremost Ben’s first book, for a variety of dishes.” • Grill the prawns for a couple of minutes, demonstration chefs, Ben ‘The BBQ Manual,’ turning once, and serve with the Bartlett has earned the right to is published tomato relish. be recognized as that nation’s by Haynes, the premier BBQ grill master. worldwide leader in automotive and special interest COOK’S NOTE manuals. Ben’s guide is filled Harissa is a fiery TAKE A SPIN with equipment tips as well as Tunisian Chile paste recipes for marinades, rubs BBQ BEN'S GRILL TIP “My favourite accessory is Crown and relishes. Ben also outlines with a cumin and fennel Verity’s Heavy Duty Rotisserie. This advanced techniques from flavour available at When using wooden skewers always motorized spit is designed for use spit-roasting to brazucades. specialty-food stores soak well in water before use. with their 60 or 72 inch gas-fired So needless to say, his opinion grills and shows customers the Harissa in a tube will be much hotter than Look for useful hints and on grills is worth its weight in that in a jar. You can substitute Chinese tips in our product section. real “theatre” of BBQ.” barbeque sauce and back ribs. or Thai chili-garlic sauce for it… just add a BEN BARTLETT dash of cumin.

29 ELEMENTS CELEBRATING OUTDOOR CUISINE 30 Product shown: MBI-80 Island Grill. See page 54 for details. PROUDLY SUPPORTING OUTDOOR ACTIVITIES SINCE 1991.

In 1892, when William H. Verity and his sons began building plows in Brantford, Ontario, little did he know that one of his descendants – his great-great-grandson Bill – would be designing and manufacturing commercial barbecues a century later. Bill, along with his wife Katie, started Crown Verity in 1991 and, since then, the company has become a leader in helping create memorable outdoor experiences. Product shown: CV-3050 stainless steel patio heater. See page 57 for details.

31 ELEMENTS CELEBRATING OUTDOOR CUISINE 32 TA I L G AT E SHOWC A SE / Tommy Cvitanovich

anywhere between 100 and 150 and three large delivery trucks. I gallons of this butter garlic sauce a day. think we probably have somewhere FIRED UP TO GRILL TOMMY C’S OYSTER And this year we expect to go through between seven or eight Crown Verity CHARBROILING GUIDE Drago’s Seafood Restaurant is one of New Orleans’ top eateries, over four million oysters. grills we’re currently working with When you see how we grill our right now. We’re rougher than rough gaining fame for its delicious charbroiled oysters on the half shell. oysters, you’ll see that a fire truck is on those grills. We’re not like most Their catering operation has caught fire thanks to a distinctive natural. Even with a grill, we cook with caterers, where we cook a few burgers a lot of flames. We put our Crown or a couple of steaks here and there. converted fire truck that tailgates at every Saints football game. Verity grill on high, put the oysters on We cook thousands and thousands the half shell onto it and douse them of oysters on these grills, so we need with gallons of butter. That causes something that’s going to be durable “I’m a restaurant brat,” says cook, but not a trained chef,’ Tommy flames and you spray it with water and heavy duty. Tommy Cvitanovich, Owner/Manager says. “One day I said, ‘Wonder what creating more flames, more smoke. of his family’s chain of seafood would happen if we did this, this and So when you see us cooking, you think, restaurants in New Orleans. “I grew this?’ and I came up with a butter ‘Uh oh, is there a fire?’ So what comes WE’VE USED up in one and always knew I was going sauce and the idea to charbroil oysters. with a fire? A fire truck.” to be a restaurateur and follow in my It was delicious. I just got lucky, simple Our truck has not only a CROWN VERITY Mom and Dad’s footsteps. I went to as that.” Crown Verity grill on the back, it has GRILLS FOR OVER college for six years, but I like to say “We use a butter and margarine two large high definition TVs, beer When you start with I got a doctorate degree in ‘Daddy.’” sauce with chopped garlic and just a TEN YEARS. Use quality oysters. taps and an ice-cold Jägermeister a skinny oyster and cook it, it gets skinnier. In fact, 92 year old Drago still makes little Italian seasoning and Parmesan machine. Whenever we have an Oysters from the Mississippi delta get a appearances at the restaurant he and Romano cheese. Then we throw opportunity to put it in the public More importantly, they need to constant mix of fresh and salt water that makes them much fatter and tastier. started with his wife in 1969. the oyster in the half shell onto the eye, we do. It even rolls in certain be able to sustain the heat and the “I know my way around a kitchen hot grill and douse it in sauce. In our butter and the water together. You Mardi Gras parades. Cook it fast. Anywhere from 2 to 5 and consider myself a really good restaurants we currently go through Hey, every boy has a fascination have something that’s super hot minutes, depending on how hot your grill is, how big the oyster is and how thick its for fire trucks. I don’t golf. I don’t hunt. and every time you spray it with cold shell is. TOMMY CVITANOVICH I don’t fish. I love to have fun and water, you’re affecting the metal, it’s OWNER/MANAGER attend parties. I’m into tailgaiting expanding and contracting. We’ve Don’t overcook. Oysters have a lot of DRAGO’S SEAFOOD RESTAURANTS and I’ve got a thing for fire trucks. gone through a few grills, but we water content and when you start cooking the moisture out of them, they shrink up We also have another mobile kitchen beat the hell out of them, banging as they dry out. Tommy C, son of restaurant founder we call the EMS truck (‘Eat More them around on the trucks. We’ve Drago Cvitanovich, grew up working Seafood’), two offsite catering trailers tried other grills. We use Crown Verity Just keep it simple. We use a butter and in his family’s New Orleans restaurant. because they’re tough and they work. margarine sauce with chopped garlic, just In 1993 he created their signature At the end of the day, people a little Italian seasoning with Parmesan and Romano cheese. Don’t start adding blue come back to my restaurant because charbroiled oyster and has helped cheese or bacon or bread crumbs and all the family business grow to five they get a good meal, good value that other stuff. Stay simple. restaurants, a catering company and good service. So they come and their own private fishing fleet, back. Same thing with Crown Verity. Put the oyster on the half shell onto the grill, then put a spoon of sauce on top. all employing nearly 500 people. He We get a good grill with good value. When the butter spills over, you’ll get a serves on the Louisiana Restaurant And when we need another one, we little bit of a flame. Association, the National Restaurant buy it. We could just as easily go to Spray it with some water to create Association and the Canadian another company if we wanted to, steam. Steam is usually hotter than but we don’t. We’re a satisfied Restaurant Association. And, Learn more at dragosrestaurant.com fire and surrounds the oyster like a he has a thing for firetrucks. customer and we come back.” little supercharged mushroom cloud.

33 ELEMENTS CELEBRATING OUTDOOR CUISINE 34 CHEF FEATURE / LJ Cousson

OUT WHERE THE CADILLACS ROAM Trading in the urban environment of Washington, D.C. for the sunshine and expansive greens of TPC Sawgrass in Ponte Vedra Beach, Florida, Chef LJ Cousson talks about acclimatizing to serving on-course cuisine.

35 ELEMENTS CELEBRATING OUTDOOR CUISINE 36 CHEF FEATURE / LJ Cousson

LJ COUSSON EXECUTIVE CHEF TPC SAWGRASS PERFORMANCE GRILLED SEA SCALLOPS BEYOND PAR WILD MUSHROOM RAGOUT CRISPY SMOKED PORK BELLY SERVES 4

6oz oil 12-16 each 10-20 sea scallops ½ cup quartered crimini mushrooms ½ cup quartered shiitake mushrooms “I’ve always liked grilling,” says Chef LJ I saw them and said, ‘Wow, these ½ cup picked maitake mushrooms 1 tbsp chopped fresh garlic Cousson. “I come from a family where are nice.’ 1 tbsp chopped rosemary/thyme/parsley birthday parties were always big, and I hadn’t used one before but I 1 tsp chopped fresh black truffle my wife is Spanish and experienced quickly learned why they call them ¼ bunch pencil asparagus - small the same thing. So when our kids Cadillacs. They’re what you think of diced, blanched 2 tbsp sun dried tomatoes, julienned were growing up, their birthday parties when you see the older Cadillacs of 1 tbsp whole butter were huge. I would use our grill out fifteen years ago. They’re classic big 4oz heavy reduced lobster stock - back and put on a very nice spread. boys, strong and solid, impressive the grills across the pavers to the to get hot and start sautéing some reduce from 16oz down to 4oz Salt & pepper We’d have twenty children running and well built. number 9 hole. I can say these Crown mushrooms and some asparagus, 4 strips crispy pork belly around the house and a dozen extra We do a lot of grilling for the Verity grills are really well built. They’re over here it’s the same thing. You’ve Iparents and with me being a chef, it membership on course. The areas durable and dependable. got a pan over an open flame. So this PORK BELLY PREPARATION was always, ‘Oh, what’s LJ going to we set up can be anywhere from right Our only limitation on course is good, my scallops are grilling over Spice rub (a good steak rub or blackening spice) and salt cure. Leave prepare?’ My food got talked about outside on the back lawn to some is what we can take with us. We’re here and my pan’s on the other side pork belly to absorb spices overnight in COUSSON À LA CARTE more than the party itself.” distance away overlooking a pond. working with an ice chest and cooler, of the grill sautéing my ingredients. refrigerator. Cook on a closed grill, low When I first arrived at TPC We usually position the grills near the and there’s only so long you want I can even put a little saucepot over and slow until done (this can be done the Before becoming Executive Chef Sawgrass, someone said ‘Bring out 18th hole with the turnstands in the the product to be out there. That there, with my sauce in it if I have to. day prior). Slice ¼ inch slices and place back on grill until desired crispness. at Florida’s prestigious TPC Sawgrass the Cadillacs.’ I didn’t know what they background near the terrace. Other said, we’ve done everything from That’s the nice thing about having in 2013, LJ Cousson spent 18 years were talking about until they wheeled times we have to get onto the golf steaks and burgers to fish and a good sized grill. RAGOUT/SCALLOP PREPARATION with the Four Seasons Hotel in out two Crown Verity 48 inch grills. course and slowly truck and bump even grilled oysters. It’s so nice to be outside. • Turn grill on and when heated place 2oz of oil in a hot pan; add mushrooms. Washington, DC. Chef LJ also worked With the grills being as large You’re out of the confines of the Sautée quickly so mushrooms get crisp as an Executive Chef at Kinkead’s in as they are, you can accomplish kitchen and at any second you can (may need to add more oil). Add the Washington and Jimmy Schmidt’s everything you need to do. I can use stop for a moment and have a look chopped garlic, herbs and truffles and Rattlesnake Club in Detroit. More the whole grill just like I would an around. This course is just beautiful. continue to sautée. Add asparagus and sun-dried tomatoes and sautée. Add recently he served as Executive Chef indoor stovetop. The food doesn’t It also gives you that chance to be lobster stock, fold in whole butter, at the University Club of Washington, actually have to go on the grill itself; more interactive with guests coming check seasonings and set aside. DC for five years and consulted you can put a pan on the grill and up to you. You get the chance to • On the other side of the grill, dredge the at the Hay-Adams Hotel and the sauté on the grilltop. ask them how their game went scallops in the remaining oil; season with Woodmore Country Club in Maryland. A lot of times you sit there and and they ask what we’re serving. salt and pepper and place on grill. Once scallops have good grill marks, turn over. At TPC Sawgrass, Chef LJ oversees you say what’s my dish? Well, I have And that type of interaction is • As scallops are finishing, place pork belly NINETEEN, their award winning to grill a piece of fish, I’ve got some always great. on grill to heat. Divide mushroom mixture restaurant, as well as catering grilled vegetables and I’ve got some There’s line cooks here that into 4 entrée size bowls; place scallops to members on the club’s and top with crisp smoked pork belly. Learn more at tpc.com corn on the cob or whatever. So you volunteer for the on-course stuff two championship courses. don’t know. Let’s just put a pan here because it’s so enjoyable.

37 ELEMENTS CELEBRATING OUTDOOR CUISINE 38 PRODUCT PROFILES From grills of all sizes and accessories that will complete your mobile kitchen to patio heating products that will increase your comfort, we offer everything you’ll need to create memorable outdoor experiences. OUTDOOR COMMERCIAL KITCHEN PERFORMANCE IT'S NOT A GRILL. Bring the performance of commercial kitchens to the outdoors. Our versatile line of 48, 60 and IT'S A STAGE. 72 inch grills gives you the ability to take on large All the precision you’re looking for. The reliability that crowds in any environment. instills confidence and inspires creativity. Everything you need to put on a memorable performance. MODEL GRILL SURFACE # OF BURNERS BTU’S

MCB-48 46” x 21” 6 99,000

MCB-60 MCC-60 58” x 21” 8 129.000 CCB-60

MCB-72 MCC-72 70” x 21” 10 159.000 CCB-72

MCB-60

A versatile grill that offers many different cooking options on demand. Ideal for feeding large crowds.

BBQ BEN'S GRILL TIP

Season the grill with olive oil and rosemary before you start.

CCB-72

Our Club Series (CCB) models feature two 30-lb horizontal propane tanks to facilitate easy use in a buffet line and maximum mobility.

Products Shown: (L) PF-1 Mobile Fryer – see Page 47 for details. (R) MCB-72 Mobile Grill with optional roll domes, front shelf and side shelves. 41 ELEMENTS CELEBRATING OUTDOOR CUISINE 42 CHEF FEATURE / Jason Parsons

CATERING & RENTALS Whether you take your culinary work on the road or invest in a Crown Verity grill for rental use, our Pro Series Grills offer an incredible return for your dollar.

RCB-60

Double crash-bars protect the control knobs and valves while heavy-duty handles on either end of the unit allow for easy transport.

MODEL GRILL SURFACE # OF BURNERS BTU’S

RCB-48 46" x 21" 6 99,000

RCB-60 58" x 21" 8 129,000 ALWAYS RCB-72 70" x 21" 10 159,000

OUTSTANDING. BBQ BEN'S GRILL TIP Fish steaks, cut across the grain of the meat, hold NO MATTER together a lot better and make your grilling much easier. If you choose fillets, be very gentle and keep WHERE YOU GO. the surface oiled to avoid sticking. Choose from our line of popular accessories including: Our products are built tough. From rough handling on and off the truck to being wheeled over rough terrain, you can Wind Guard Steam Pan Adapter be sure your Crown Verity grill will fire up every time.

Removable Griddle Side Shelf

Products Shown: (Front) RCB-60 Pro Series Grill with optional roll dome. (Back) PHS-3 Mobile Sink – see page 47 for details. 43 ELEMENTS CELEBRATING OUTDOOR CUISINE 44 TAILGATE LIKE A CHAMPION.

TOWA BLE GR ILLS TG-1 MOBILE GRIDDLES MG-48 Mounted on a trailer with optional storage compartments, Feel the sizzle with a Crown Verity Mobile Griddle. Maximize value Crown Verity Towable Grills are perfect for tailgating, renting and easily convert to a charbroiler by adding optional cooking grates. or catering. A truly movable feast!

MODEL GRILL SURFACE # OF BURNERS BTU’S

MG-30 28” x 21” 4 64,500 Just like every other Crown All Crown Verity griddles MODEL GRILL SURFACE # OF BURNERS BTU’S STORAGE MG-36 34” x 21” 5 79,500 Verity Grill, our Towable are constructed of ⁵⁄₁₆" cold TG-1 Two Insulated Compartments models are designed to MG-48 46” x 21” 6 99,000 rolled steel with stainless TG-2 46” x 21” 6 99,000 One Open Compartment accept a number of popular MG-60 58” x 21” 8 129,000 steel splash guards and a accessories – like the Steam removable stainless steel MG-72 70” x 21” 10 159,500 TG-4 Three Insulated Compartments Pan or Side Sink. grease tray.

45 ELEMENTS CELEBRATING OUTDOOR CUISINE 46 COMPLETE YOUR OUTDOOR KITCHEN Bring all the functionality of your indoor kitchen outdoors with a Crown Verity Mobile Sink or Mobile Fryer.

PF-1

Enhance your menu with a Crown Verity professional outdoor fryer. Single or Dual-Well models available, with optional removable side shelves.

MODEL DIMENSIONS # OF WELLS THERMOSTAT

PF-1 38 " L 1 200 – 400° F 30 ½" D 48 ¾" H

PF-2 53 " W 2 200 – 400° F 30 ½" D 48 ¾" H

PHS-4

Stay food-safe with our most popular sink – the versatile PHS-4 – now including the ‘Pump Saver’ foot switch and optional water heater.

MODEL DIMENSIONS # OF WELLS WATER TEMP. PHS-1 34 ⅜" L 1, 2 or 3 Cold only or OPEN YOURSELF TO PHS-2 25 ¼" D Hot/Cold PHS-3 48 ¾" H PHS-4 24 " L 1 Cold only or EVERY POSSIBILITY. 25 ½" D Hot/Cold 47 ¾" H Whether it’s deep frying pommes frites or just a quick hand rinse, we have everything you need to keep your EHS 18 " L 1 Cold only 22" D outdoor line moving effortlessly. Product shown from top to bottom: 36” Maece- 62" H nas quis laoreet tellus. Phasellus lobortis massa eu imperdiet accumsan.

47 ELEMENTS 48 CELEBRATING OUTDOOR CUISINE 48 CROWN VERITY AT HOME THE PERFECT EXCUSE The discerning at-home chef prefers one brand and one brand only – Crown Verity. Our 30 and 36-inch grills are engineered to bring professional TO DINE OUT MORE. performance to your back yard. Professional grade performance and durability combined with absolute ease of care. Go ahead. Be brilliant in your own backyard. MODEL GRILL SURFACE # OF BURNERS BTU’S

MCB-30 28” x 21” 4 64,500

MCB-36 34” x 21” 5 79,500

MCB-30

Just because you have a small outdoor space doesn’t mean you can’t enjoy the very best in outdoor grilling. Our compact MCB-30 packs big-time performance.

BBQ BEN'S GRILL TIP

If you marinate any meat in a zip lock bag it will marinate in half the time.

MCB-36PKG Our most popular at-home model

Enjoy maximum value by upgrading your MCB-30 or MCB-36 with our popular package that includes a side shelf, adjustable bun rack and protective cover.

Product shown: MCB-36 Package 49 ELEMENTS CELEBRATING OUTDOOR CUISINE 50 Product Shown: BI-36 Built-In Grill with optional storage compartments.

PERFECTION SERVED HERE.

2

1 5 6

4

3

CUSTOM DESIGN YOUR MODEL GRILL SURFACE # OF BURNERS BTU’S 1 IC-1 2 PD-1 3 SD-1 4 3D-1 5 SB-BI-LP 5 RF-1 OUTDOOR KITCHEN BI-30 28" x 21" 4 64,500 Ice Chest Propane/Trash Storage Drawer 3 Drawer Side Burner Fridge Compartment Compartment Your back yard will instantly become the envy BI-36 34" x 21" 5 79,500 of the neighborhood with a Crown Verity Built-In BI-48 46" x 21" 6 99,000 Grill. Every unit comes with detailed construction specs to make design and installation a breeze.

51 ELEMENTS CELEBRATING OUTDOOR CUISINE 52 ALL-IN-ONE ISLAND Get your grill-mitts on the perfect outdoor cooking unit! Everything you need is right at your fingertips, with plenty of room to move and space to accommodate ingredients, dishes and, of course, your libation of choice.

MODEL GRILL SURFACE # OF BURNERS BTU’S

MBI-80 34" x 21" 5 79,500

MBI-80

The MBI-80 Island is built around a 36" grill and includes an adjustable bun rack, a 15,000 BTU side burner, ample storage compartments, a convenient spice tray and handy utensil hooks, and a ventilated propane compartment capable of holding up to a 30 lb tank. It can easily be converted to natural gas.

BBQ BEN'S GRILL TIP

Marinate overnight - it's magic, but remember to baste the meat during the last 5-10 minutes of grilling.

IMAGINE THE Ben’s favourite mop is simple unsweetened apple juice applied with a misting sprayer. This keeps meat and fish moist and gives it a lovely ULTIMATE KITCHEN. caramelization. THEN PUT WHEELS ON IT.

53 ELEMENTS CELEBRATING OUTDOOR CUISINE 54 BUILD THE GRILL OF YOUR DREAMS.

ACCESSORIZE BBQ Cover Wind Guard Side Burner Removable Griddle YOUR GRILL BBQ BEN'S GRILL TIP

You can add official Crown Verity Accessories at Using 100% Hungarian paprika (spicy or sweet) any time, piece by piece, until you’ve assembled in your dry rubs gives a fantastic colour to meats. the grill configuration that works best for you.

Roll Dome Adjustable Bun Rack Side Shelf Front Shelf Rotisserie Smoker Box Steam Pan Adapter Side Sink

55 ELEMENTS CELEBRATING OUTDOOR CUISINE 56 TURN UP THE HEAT OUTDOORS. Create a warm and memorable outdoor experience with a selection from our line of elegant space heaters.

MODEL FINISH DIMENSIONS BASK IN THE

CV-2650 Stainless Steel 90" H x 18 ¼" W (Base diameter) Liquid Antique Bronze 37 ½" (Reflector diameter) A FTERGLOW. Propane Silver Veined

CV-3050 Stainless Steel 91" H x 18" W (Base diameter) Natural 37 ½" (Reflector diameter) Gas

BBQ BEN'S GRILL TIP

Sugar burns very easily so if your sauce contains sugar apply it at the end of cooking.

PATIO HEATERS MOUNTED PATIO HEATERS CV-2650

Stylish form and function Our gas and electric at its best. The propane mounted heaters offer pedestal model is a compact solution freestanding and for all your outdoor fully portable. heating needs.

Product Shown: CV-2650 Patio Heater with a stainless steel finish. 57 ELEMENTS CELEBRATING OUTDOOR CUISINE 58 OUTPERFORM OUTSHINE OUTSIDE © Crown Verity. All Rights Reserved. Elements is published by Crown Verity Inc. BRILLIANT ANYWHERE