THE FUEGO BLOG

In honor of the two greatest things associated with Thanksgiving, football and food, Fuego has decided this is the year of the Tur-duck-en!

And why not? First introduced in 1983 by Cajun-creole chef, Paul Prudhomme as a part of the Duvall Days Festival in Duvall, WA, a turducken is a trio of birds consisting of a partially de-boned turkey (tur), stuffed with a de-boned duck (duck), which itself is stuffed with a small de-boned chicken (en).

The 2008 International Pool, Spa and Patio Expo was held in Las Vegas this week at the Mandalay Bay Convention Center. I was fortunate enough to walk the show and preview some new products in this industry and meet with a few distributors, manufacturers and members of the press.

We just received the Nov/Dec 08 issue of Food Network magazine and while we were a little skeptical at first, considering there are a handful of foodie magazines out there, we must say that we are impressed and now VERY hungry.

The magazine focuses on personalities and tastes of more than 30 Food Network celebrity chefs - and, best of all, they have an issue this summer focused on GRILLING!

In honor of Thanksgiving just a few weeks away, we thought we'd share this Pumpkin Cheesecake recipe from the issue - straight from the Food Network kitchen

Yes... we think it is.

Hearth & Home magazine, official publication of the Hearth, Barbecue and Patio industry asked its readers in a recent issue if this is the year of the outdoor electric grill. For the past 10 years, manufacturers have been struggling to feed the market with an outdoor grill that offered a flameless and smokeless option. In 2007, electric grill sales remained stagnant, which led to the electric grill category representing only two percent of total grill sales. However, we believe that change is on the horizon (and you thought election jargon was over!...