Cook's Country

-"Cook's Country" is about more than just getting dinner on the table.

We're also fascinated by the people and stories behind the dishes.

We go inside kitchens in every corner of the country to learn how real people cook.

And we look back through time to see how history influences the way we eat today.

We bring that inspiration back to our test kitchen so we can share it with you.

This is "Cook's Country."

-Today on "Cook's Country," Morgan revives a southern classic -- Aunt Jule's Pie.

Jack and Julia sample Louisiana-style hot sauces.

And Morgan and I make Gullah Lowcountry red rice.

That's all right here on "Cook's Country."

-Funding for this program has been provided by the following.

-Monument Grills, offering innovative technology and design for the grilling enthusiast, with a lineup of gas grills designed with durability in mind, including the Eminence 605 with LED touch panels and side and rear infrared burners.

Learn more at MonumentGrills.com.

-Teakhaus -- Inspired by a passion for cooking and respect for our planet.

Each board is handcrafted from sustainably sourced wood designed for every step, from food prep to presentation.

Teakhaus.

-The recipe for a custard pie named after Jefferson Davis has been around in recipe collections since the end of the Civil War.

There are multiple legends for how this recipe came to be named after a Confederate president, and we wanted to know more about that.

So we did some research on our own, and we discovered that the creator of the pie was really a cook named Aunt Jule.

So Morgan is going to show us how to modernize that pie in Aunt Jule's honor.

-Yeah, Toni, it's a really special pie.

So it actually is a little bit like a pecan pie.

It's a fruit and nut pie.

It has some dried fruit in there, and it has that really delicious custardy filling.

So I do want to do the best honor I can to Aunt Jule.

So I'm gonna start with a flaky pie crust.

So in order to do that, I have 1/4 cup of ice water.

And I'm gonna mix in 4 teaspoons of sour cream into that.

So sour cream is not totally typical to every pie crust, but I think it makes it easier to work with pie crust when you're going to roll it out.

Now for the flour.

So I have 1 1/4 cups of flour in here.

And to that, I'm gonna add 1 1/2 teaspoons of sugar and 1/2 teaspoon of salt.

And then I'm just gonna process this until everything is fully combined, which will take about five seconds.

Sugar and salt is nicely mixed up in there.

Now I have 8 tablespoons of butter.

I cut it up into these 1/4-inch pieces, and I popped it in the freezer for about 15 minutes just so it's nice and cold.

Cold is key to a flaky pie crust.

-That's right.

-Alright.

So now I'm just gonna pulse this until the butter is no larger than the size of a pea, which will take about 10 pulses.

Alright.

That looks pretty good.

I don't see anything bigger than a pea in there, do you?

-Yeah.

That's good.

-Alright, so this sour cream mixture now goes in here.

Now I'm gonna pulse this until all that flour is combined, there's no dry flour left.

And it's gonna kind of look like wet sand, which will take about 12 pulses.

That looks great.

Yeah.

And you can see how, especially before you press it, it does look kind of sandy.

-Mm-hmm.

-I don't want my hands to warm up the dough either.

So I'm really just gonna knead it until it comes together.

I also don't want to develop a lot of gluten.

You want a really nice, tender, flaky pie crust.

And if you knead it too much or handle it too much, that's where you run into a tougher pie crust.

-That dough has really come together nicely.

-It has.

Alright.

So I've shaped it into about a 4-inch disk.

Now I'm gonna wrap it in plastic, and we're gonna chill it just to make it easier to work with and give it time for everything to relax.

I'm gonna chill out for about an hour.

You can do this up to two days if you want, and if you want, you can even freeze it for up to a month.

So, Toni, this dough is fully chilled, but I pulled it out of the fridge for just a few minutes just because it makes it a little softer and easier to roll out.

Helps you avoid any of those little cracks you get.

If you're used to getting those when you roll out pie crust, just let it sit out a few minutes.

So I've lightly floured the counter.

Now, I'm just gonna roll it into a 12-inch round.

So I've got my 12-inch circle.

It's not a perfect circle, but it's looking pretty good.

And I like that everything feels nice and even all over.

-Mm-hmm.

-Alright.

So I like to move it just by rolling it over the rolling pin and then unrolling it right on the pie plate.

Now, I do have an uneven overhang because my slightly imperfect circle.

I'm just looking for the pie crust to be 1/2 inch over the pie plate.

So I'm just gonna fold this under.

This will give me a lot of pie dough to work with for the crimp, and I'm kind of just trying to press it so it's, like, right over the edge.

It's looking pretty even now.

And so you want something that feels nice and even when you go to start.

I like to use my thumb and my forefinger and then my thumb of the other hand and go in and do a pretty extreme crimp.

So I just press both ways... -Mm-hmm.

-...and I try to get a nice wide crimp.

I like to make it pretty extreme just because in the oven, pie crusts kind of do shrink up a little bit and it feels less extreme then.

So I want it to be noticeable now.

And then if it cracks a little bit, I just pinch it to make it nice and smooth.

I do want to cover this with plastic, and I want to chill this for about a half-hour.

And the reason being that that'll just also help it keep its shape in the oven.

-Mm-hmm.

-If it goes in the oven chilled, it's much more likely to keep this pretty crimp.

-It's beautiful.

-While our pie crust is chilling, I want to make the filling.

So here I have 1/2 cup of golden raisins.

I've also got 1/2 cup of dates.

I love dates.

They do taste caramel-ly naturally to me.

And then your favorite -- 1/2 cup of toasted, chopped pecans.

They're just roughly chopped because they're gonna go in here and I'm gonna blitz them up anyway.

And I've got 1/4 teaspoon of salt.

I'm gonna process this until everything's finely ground, which will take about 30 seconds.

Alright.

Yeah.

This looks really good.

So you can see how it's nice and fine, and it's a nice texture.

So it's not gonna eat like your pecan pie with those hunks of pecans, but it's gonna have this really nice mixture in there.

Another thing we're doing to modernize this pie is we're gonna brown some butter.

So here I have 8 tablespoons of unsalted butter.

And I'm just gonna melt this over medium heat first.

Browning the butter gives it a really nice, toasty, butterscotchy sort of flavor.

And it's not typical, but it's really delicious.

And if you're gonna add the butter, browning it kind of gives it like an extra layer.

So I'm like, "Might as well do it."

-Absolutely.

-So the butter's just melted.

That's the water evaporating.

It's cooking off.

And then all the milk solids are just starting to brown and just turn out just a little bit toasty.

And this is definitely where you want to keep everything moving.

So you either want to be stirring or whisking or if you feel comfortable, you can swirl the pan a little bit.

It's kind of mesmerizing to see a pan of butter swirling.

You can see around the edges of the pan.

That's when you kind of know this browning is happening.

-Mm-hmm.

-So we're looking for it to get to milk-chocolate colored.

I think that's milk chocolate.

Those little solids in there.

It's just the little specks that you're looking for.

So I want to get this out of the pan and into a bowl so it doesn't keep cooking.

And I'm definitely gonna scrape down any bits on the edges that still look nice and golden brown and milk-chocolate colored as well, because that is essentially butter gold that I don't want to lose.

Got our nice brown butter there.

I'm gonna let that hang out for just a second, and we can get the rest of the filling together.

-Okay.

-So here I have 1 cup of brown sugar.

And to this I'm gonna add 3 tablespoons of flour.

I also have 1/2 teaspoon of salt.

I've got 1/2 teaspoon of nutmeg and 1/4 teaspoon of allspice.

And both of these just add a little bit of that nuance that I feel like you sometimes think of with baking.

-Right.

-Alright.

So I'm just gonna whisk this up and make sure everything's really well combined in here.

Alright.

So in goes our browned butter.

Again, I don't want to lose any of this.

And I'm gonna whisk this up, and I want to spend a little time whisking this to make sure everything cools down slightly, because next up, I'm adding in some eggs.

So here I have five large egg yolks that are going in here.

And this is gonna give it a really nice custardy-ness.

-Mmm.

-I'm gonna whisk these until they're fully combined.

Here I have 1 1/4 cups of heavy cream.

A lot of these style of custard pies would use buttermilk in them.

I really wanted to use the heavy cream for the richness.

-Mm-hmm.

-It felt like a modern spin.

And then I have 1 teaspoon of cider vinegar.

So the cider vinegar feels a little funny when you're baking a pie, but it just adds a little bit of balance.

It doesn't actually make it taste tart.

It just makes it taste balanced.

Let's assemble our pie.

Alright, so we have this dried fruit and nut mixture from earlier.

And I am going to put this down first.

There's a tiny bit of geometry in this pie.

And I'm just gonna press this down into the bottom crust.

And then in goes the custard.

Alright, so now we are ready to bake.

I'm gonna bake this in a 325-degree oven.

I'm gonna bake it on the bottom rack which is gonna give me a nice, crispy bottom crust.

-Mm-hmm.

-I'm gonna bake it until it's just set, but it'll still look a little jiggly.

I'm gonna take the temp, and it should be anywhere between 185 and 190 degrees.

It'll take about an hour.

-Mm.

-It smells so good.

-It does smell good.

-Alright, so you can see, definitely still a little jiggly.

That's what we want.

That's okay.

Now let me get a temp.

This is how we'll really know if it's properly cooked.

187.

Right there.

Now, because it is still so jiggly, I'm gonna let it hang out for about four hours, and then it'll set up and we can get really nice, clean slices.

Toni, I know that pie is gonna be good, but I want to top it off with a little bourbon whipped cream.

-Ooh.

-Yeah.

-Sounds really decadent.

-It is, but it's very easy to make.

So here I have 1 cup of heavy cream.

And to this I'm gonna add 2 tablespoons of bourbon, which is just enough.

You can tell it's there.

And then I have 1 1/2 tablespoons of brown sugar and then 1/2 teaspoon of vanilla.

I'm just gonna mix it on medium low until it's foamy.

And then I'll crank it up to high.

And I'll let it go until I get stiff peaks, which is anywhere from 1 to 3 minutes longer.

-Oh, yeah.

-Yeah.

I think this will be good.

Oh, yeah.

-There you go.

-Nice little stiff peak in there.

-Mm-hmm.

-Okay, so I'm just gonna put this in a cute little bowl for us to serve out of.

I'm gonna do a little floof.

I really like cutting pie with a boning knife.

It's really nice because it has this flexible blade so you can actually get under the pie if you want.

So when you go to serve it, you can get under there and make sure the crust isn't sticking to the bottom of the pan.

I'm gonna actually do it by cutting a quarter first so I know how to get my even slices.

-That's right.

-Alright.

And then I'll give us both a nice hefty slice of pie.

-Oh, look at that layer.

-Yeah.

So you can really see that fruit and nut layer that we put in there.

-Really great.

-Mm-hmm.

Give you a nice little dollop here.

-Okay.

I'm ready.

-I almost want to try it plain first.

Let's see.

-Mmm.

-So velvety.

-That layer across the bottom is almost like having a little cookie on top of the crust.

-Mm-hmm.

-It's really chewy.

-That cider vinegar, it's not actually at all tangy, but this tastes really balanced.

-Right.

-And I think the richness from that butter and the heavy cream is playing with the sugar really nicely.

-And the addition of the bourbon in the whipped cream is so good.

-I know.

I just got the bourbon for the first time.

It's really good.

-And the cream is really smooth as well.

This was really terrific, Morgan.

Thank you so much for honoring Aunt Jule this way.

-Thank you for doing it with me.

-It was really special.

-It was.

-And if you'd like to bring the sweet taste of yesterday to your dessert table, process dried fruit and nuts for a chewy base layer, brown butter for a deep butterscotch flavor, and give your whipped cream a kick with a splash of bourbon.

So, from "Cook's Country," a modernized Aunt Jule's pie.

-Aunt Jule knew her pies.

-She did.

I'm so excited.

-Talking about hot sauces can be quite controversial because everyone's got an opinion.

And today we're gonna focus on Louisiana-style hot sauces.

Now, what makes a hot sauce Louisiana style?

-So it doesn't have to be from Louisiana.

Can be, but doesn't have to be.

So three things.

One is vinegar forward.

May in fact have vinegar as the first ingredient.

-Okay.

-Second, they're not gonna be terribly spicy.

-Mm-hmm.

-And third, they're fermented.

More on that later.

Okay?

-Okay.

-So I want you to start over closer to me because I've put them in order of heat.

I want you to do the mildest one first, because I didn't want you to blow your palate out.

-Thank you.

-So you can dig in.

Now, the reason why we're doing this on grits is because we did it both on grits and plain.

If we did this plain, you'd need 30 minutes to an hour to do this, to have your palate recover.

-It's much more pleasurable on grits.

I appreciate that.

-Yeah.

Now, if you want to dip into the bowls, you certainly can.

So the way these are made, first of all, there's one of two chilies, tabasco or cayenne.

Some use both.

The tabasco are more expensive.

So cayenne is a little bit more commonly used in these sauces.

-Gotcha.

-The tabasco chilies have a more grassy, kind of green onion, celery notes, and the heat is a little bit more lingering and sort of slower to build.

The cayenne is more acidic.

-Mm-hmm.

-Hits you right in the face with the heat.

-Yep.

-Some of the brands are using both of those.

Some just one.

-Okay.

-We found differences, but I think there's probably more differences in the manufacturing.

So the process begins with take the chilies, combine them with salt and puree it basically, make a pepper mash that they can ferment.

And that's the real secret here.

So this is lacto-fermentation.

Same thing that makes sauerkraut delicious or kimchi so amazing.

And that process can take three months.

It can take three years.

-Oh, wow.

-And that's obviously gonna have a big impact on the flavor.

And during the fermentation, you're getting more acidity, but you're also getting a lot of those umami notes that gives it so much depth and complexity.

So that fermentation can occur in plastic, metal, or oak barrels.

The oak can impart a flavor.

The tannins give it astringency to some of the sauces that are aged in oak, especially if they're aged for three years in oak barrels.

-Wow.

-You can really kind of taste that -- that astringent, tannic oakiness kind of like you do with wine.

Right?

-Mm-hmm.

-So how you doing so far?

So far, so good.

There's no steam coming out of your head yet.

-Not yet.

This is really interesting.

This one knocked my socks off.

That was vinegar, heat.

That made me cough a little bit.

Not my favorite.

-Okay.

-This one was my absolute favorite.

It was a little thicker, so I liked how it clung to the food.

It had...layers of flavor that I really like.

-Okay.

-I really like that one.

-Okay.

-I also liked this one.

This one was a little simpler.

It has a little more onion and I like that, but it's a little simpler than this one.

-Okay.

-And then this one was the simplest of all compared to some of these other.

And I'm thinking about the lacto-fermentation.

And this, I could almost taste it here.

I feel as though it had that rounder quality.

-Alright.

So do you want to see what your favorite is?

-Yeah.

-Flip over the card.

So you picked the Frank's RedHot.

This is a sauce that's made in Missouri.

It's the only one on the table that has garlic.

So I don't know if that is impacting you.

So the Scoville units ranged from 300 to 3,700 in all the brands that we tasted.

This one was kind of right in the middle at 790.

Where do you want to go next?

-This one.

-So this is Crystal.

-Ahh.

-So this is a New Orleans classic.

It's a little less spicy than the Frank's RedHot.

-Mm-hmm.

-I thought it was a little sweet even, but it's a lovely, great sauce.

-Yep.

Let's start with this one, which was a little on the watery side for me.

-So this is the mildest sauce here on the table.

This is the Texas Pete.

Not from Texas, not from Louisiana.

It's actually from North Carolina.

-Oh, really?

-You said it's simple.

And I think that's a way to describe it.

You know, I think one of the things about Louisiana hot sauce, you can cook with them.

And so if you were gonna add 1 teaspoon or 2 teaspoons, like, it might be a nice choice to choose a milder sauce like this one.

-Okay.

Last but not least.

-This is the classic, the old granddaddy.

-Really?

-Tabasco.

-No kidding.

-It's 10 times hotter than the mildest sauce here.

And so it's got a Scoville unit of 3,700, which again, in terms of Louisiana hot sauces, definitely the spiciest.

I think you can taste this is aged in oak barrels.

-Mm-hmm.

-And so I think you get some of that astringency and it's really acidic.

You said it's super tart and vinegary.

-Yes.

-It's very vinegar forward.

And, you know, it's got a lot of complexity because it's aged three years.

-This is really interesting.

-Well, I'm glad that you found something that you love.

-Yeah.

-And, you know, and that they all have places in the kitchen.

-They do.

Thank you, Jack.

-You're welcome, Julia.

-And if you'd like more information on Louisiana-style hot sauces, check out our website.

-The Lowcountry is a beautiful region in the southeast U.S.

that runs all along the coast from North Carolina into northern Florida.

It's also the home of the Gullah Geechee community, and Morgan is here to show us one of their signature dishes.

-Yeah, Toni.

So today I'm gonna show you how to make red rice.

So it's a super savory dish, and it gets its color from two kinds of tomatoes.

So I have 12 ounces of tomatoes, and these are just your standard grocery store vine-ripened tomatoes.

I've cored and quartered them, and I'm gonna pop them in the food processor and then just let it go for about 30 seconds until they're nice and smooth.

I think this is looking pretty smooth.

I'm gonna measure out this, and I'm looking for about 1 1/2 cup.

So with a rice dish, you really want to make sure you have the right amount of liquid to start.

And it's looking like I'm a little short.

So I'm gonna add just a little bit of liquid to get to 1 1/2 cup.

This is a really savory dish because it has two of my favorite things, two kinds of pork in it.

This is a 4-ounce piece of salt pork.

So salt pork is cut from the belly of the pig.

It's kind of like bacon.

And I'm just gonna cut it into 1/2-inch pieces.

This salt pork, I rinsed it and I patted it dry.

And then I'm gonna get this in the pot, and I'm gonna cook this over medium heat until it's nice and brown and that fat's rendered.

It's gonna take about 10 to 12 minutes.

Now that that pork's cooking, let's talk about rice.

So here I have 1 1/2 cup of Carolina gold rice.

So Carolina gold rice has a really nice nutty flavor.

And it also is really fluffy, which is very nice for this dish.

-It's also an heirloom grain that's natural to this region.

And it's part of the reason why the enslaved Africans were brought to this area to be part of the harvesting of that grain.

-Yeah.

So it feels like a really nice nod to what this dish is.

I feel like sometimes you have to order it online, but, to me, that feels worth it.

But you can use any long-grain rice here.

So it will have an exterior starch on it.

So I want to rinse it to get that exterior starch off.

I like to just rinse this under running water until the water runs clear underneath it.

It'll take about a minute and a half.

I think that's pretty clear.

-Looking pretty good.

-Yeah.

Alright, let's go check on the pork.

It's looking nice and golden.

You can see there's a lot more fat in the pan.

-Mm-hmm.

-That's exactly what we want.

So to that, I'm gonna add some sausage.

So here I have 8 ounces of smoked sausage.

I cut it in half lengthwise and then sliced it into 1/4-inch pieces.

I'm gonna add this to the pan.

I'm gonna crank it up to medium high.

And I'm gonna let it go until it's just a little golden brown.

It'll take about three minutes.

Alright.

You can see that's browned a little bit in there.

-Yeah, it's looking great.

-Exactly.

So now I'm gonna add some vegetables.

So I have 1 cup of onion.

And I also have 1 cup of green bell pepper.

And I'm just gonna let these roll until they get a little softened.

And they're not gonna be fully soft.

But it's gonna take about three minutes.

Toni, you can see the vegetables are a little soft.

So now goes in the rice.

Alright.

So I'm gonna let this go about four minutes.

This is really that pilaf style.

So those grains are gonna be coated in fat, which is gonna give me nice, fluffy rice at the end.

Toni, you can see how the vegetables are fully soft and the edges of the rice are starting to look translucent.

So that means the fat's done its work.

Since it's red rice, I do want to play off those two kinds of tomatoes.

So I have tomato paste here.

So this is 1/4 cup.

I'm gonna add it in and let it go just until it starts to darken in color.

It'll smell fragrant.

It'll take about a minute.

This gives a really savory depth to the rice.

So tomato paste has a lot of umami in it.

It has that really deep savory flavor.

It's gonna add that here in a different way than those fresh tomatoes are.

You can see it's starting to look red.

-Well, one of the historic names for this is tomato perlu, which I think is a corruption of the word pilaf, right, for the region.

If you say that with a Southern accent, you would get pilaf perlu.

And so there are a lot of old recipes that call this dish tomato perlu.

-Alright.

This is looking good.

It smells nice and fragrant.

-Yeah.

-So I'm gonna add in some chicken broth.

Again, a little more savoriness.

This is 1 1/4 cups.

I'm gonna scrape up some brown bits.

You can see I've gotten some fond on the bottom of the pan.

That's some nice flavor.

But I want that all scraped up into the rice.

Alright.

And then I'm also gonna add this tomato from earlier.

So this is my 1 1/2 cups of pureed tomato.

So I've got my nice fresh tomato with that tomato paste.

I have 1 teaspoon of granulated garlic.

I have 1 teaspoon of black pepper, which is gonna add a nice little bit of heat.

I have 1/2 teaspoon of onion powder.

I like having both the fresh onion and the onion powder.

They add different things, I think.

-I think so, too.

-And then I also have 1/2 teaspoon of salt.

So that salt pork is gonna add most of the salt in here, but a little bit more salt to season it.

I have 1/4 teaspoon of cayenne pepper.

And then I have 1 teaspoon of sugar, which is sort of a controversial ingredient in this dish.

Some people feel very adamantly about not putting sugar in this, but some people say it really helps drive home the tomato flavor.

We're in New England using out-of-season tomatoes, so I'm adding in the sugar.

If you have really good tomatoes, you probably don't need it, but I really like what it does here.

So I'm gonna bring this up to a boil.

Okay.

So, Toni, we're boiling.

Now I'm gonna cover it in foil and get it nice and tight.

And this just acts as extra protection.

Rice is a little finicky and we want everything nice and evenly cooked.

So even if your pot lid doesn't fit perfectly on there, the foil is gonna do that work.

I'm gonna actually bake this rice.

I'm gonna bake it in a 350-degree oven in the middle rack for about 35 minutes.

I really like using an oven for rice.

I feel like you're not going from heat at the bottom.

You have heat all around it so the rice gets really evenly cooked.

Toni, I pulled this out of the oven and I let it hang out for about 10 minutes just to let everything evenly finish cooking.

Make sure all those rice grains are nice and even, and I always like to pull this off away from me.

It's like a little steamy.

Very smart.

-Oh, look at that.

It's beautiful.

-I know.

It is.

So I'm gonna get in here and fluff it.

This rice is really delicate, so I'm using a rubber spatula to fluff it.

I'm just giving it a nice little, you know, toss.

Yeah.

So I'm just gently turning these.

I'm trying not to break any of those pretty nice rice grains.

-It's also a little counter intuitive, right?

We're always told to fluff with a fork.

-Yeah, but this is so nice and delicate.

It's like folding.

-Mm-hmm.

-So I'm gonna let this hang out for five minutes just to let some of that steam get off.

It's gonna make sure everything stays nice and each grain is nice and individual.

We've done all that work toward it, and it's not gonna be too gummy.

So just five more minutes and then we get to eat.

Alright, it's time to eat.

-Alright.

I'm excited.

The fragrance of it is amazing.

-I know.

I'm gonna try to get some pure rice in here.

-So am I.

-I feel like it's so much more than the sum of its parts.

Like, it's savory.

You get the tomato, but it's just a little sweet.

That rice is really nutty and comes through.

-Let's try some sausage this time.

-Yeah.

-Mm-hmm.

-Mm-hmm.

I know.

It feels like it's adding so much to it.

I feel like Southerners are so pro at seasoning meats.

They know how to do it where it just adds a little flavor.

-Just a little bit.

And, you know, it's very reminiscent of jambalaya from New Orleans.

-Mm-hmm.

-Right?

Except there would have been maybe some chicken or shrimp.

So people who are learning about this dish will maybe be familiar with that.

-Yeah.

-Well, that was really great, Morgan.

Thank you so much.

-Thanks for cooking with me, Toni.

-So for a fluffy red rice, lowcountry style, use a double dose of tomatoes and pork for deep, savory flavor.

Thoroughly rinse your rice to separate the grains and gently bake in the oven until it's nice and fluffy.

So, from "Cook's Country," Gullah Lowcountry red rice.

You can find this recipe and all of our recipes from this season, along with product reviews and select episodes at our website, cookscountry.com/TV.

-I think I found a little gold nugget of salt pork in here.

-Let us help with dinner tonight.

Visit our website anytime for the newest seasons, rigorously tested recipes, full episodes, ingredient advice and equipment reviews.

cookscountry.com/TV.

-"The Complete Cook's Country TV Show Cookbook" brings together every recipe, tasting and test from 18 seasons of the beloved TV show.

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The cost is $24.99, $15 off the cover price of $40.

To order, head to our online shop at cookscountry.com/book.

-Funding for this program has been provided by the following.

-Monument Grills, offering innovative technology and design for the grilling enthusiast, with a lineup of gas grills designed with durability in mind, including the Eminence 605 with LED touch panels and side and rear infrared burners.

Learn more at MonumentGrills.com.

-Teakhaus -- Inspired by a passion for cooking and respect for our planet.

Each board is handcrafted from sustainably sourced wood designed for every step, from food prep to presentation.

Teakhaus.