2-Estherville (Ia.) Outdoor Connection, FRIDAY, March 2, 2012
TOP HAT BBQ CATERING SERVICE DESIGNED TO MEET CUSTOMERS’ NEEDS What more can you ask for in a grill than one that’s a 6 in 1 grill. It will grill, smoke, bake, braise, roast and barbeque. That’s exactly what Tim Brashear, owner of Top Hat BBQ in Estherville thought when he bought his first Traeger Wood Pellet Grill in 2000. Now 11 years later, that grill is still going strong and as a result, Brashear has been a Traeger Wood Pellet Grill distributer for the past three years, while at the same time using the Traeger Grill to meet the demands of his ever expanding Top Hat BBQ and catering service. The reason? “They work well, the flavor of the food is awesome and I don’t have to babysit the grill,” says Brashear. That’s important, because as the owner of Mac’s Top Hat and the Top Hat BBQ Catering Service, there simply isn’t time to spend tending constantly to
a grill. This is especially so since Brashear is an outdoorsman and enjoys both hunting and fishing. “The good thing is, though, I get things set on the grill, go out hunting or fishing and time
hours to cook them, and I can leave them alone and take care of other things while they are cooking.” Brashear says the real secret to the grill is the allnatural wood pellets (eight flavors from which to choose) that provide the great taste and a predetermined even heat based on TEVE what is being cooked. This all taken care of by a EISMAN is three-position switch or digOUTDOOR EDITOR ital controller that heats at three levels: high, which allows for grilling; medium, which makes for slow cookit so I am back in plenty of ing; smoke setting, which time to finish taking care of delivers an even amount of the food.” smoke to the food without One of Brashear’s having to tend the fire. favorites is smoking ribs “Using the Traeger guide, with his “secret” recipe and you can put in the pellets, just the right amount of bar- set the temperature, walk beque sauce. “They come away and the grill does its out just the way I want them job.” Brashear shows off the Lil Tex grill, one of the most popular with his customers. to every time, and I don’t Over the past three years Photo by Steve Weisman have to be checking them all as Brashear served ribs, the time. It’ll take about six pulled pork sandwiches, smoked turkey, you name it, racks of ribs, I’ll combine they learn what their to his customers at Mac’s another customer’s request Traeger Grill will do for Top Hat, people began to and cook for the two of them. If there is a problem urge Brashear to begin BBQ them. I’ll often have cus- or if they need a part catering and the success has tomers have me do several replaced, that’s what I’m been incredible. “It’s been racks of ribs. They will be there for.” by word of mouth, but I smoked for six hours and According to Brashear have customers from a 100 finished with a special bar- there are seven different size mile radius of Estherville.” becue sauce. I will make Traeger Grills, but the most Not long ago, he had a sure they are put in tin foil. popular is the Lil’ Tex with request for a noon barbeque Then what they don’t eat, a 418 sq. inch grill area at the Regional Wellness they can freeze them for use (19”x22) with a maximum Center. “I got the call on later on.” output of 20,000 BTUs. Monday for a barbeque on Yes, Brashear has his For more information on Wednesday.” That’s more share of recipes. “I think it’s either the Traeger Grills or than enough time for fun to experiment with dif- the Top Hat BBQ and Brashear to put everything ferent tastes to help you Catering, contact Brashear together. According to Bob come up with exactly what at (712) 380-6196. Grems, Director of the you want. Plus, Traeger Up Next Regional Wellness Center, offers grill owners cook- Outdoor Connection read“We’ve had Top Hat BBQ books and online recipes.” ers will get the opportunity several times for our noon What it really comes down to follow Brashear each meals and also for private to is Top Hat BBQ has in month as he shares suggesparties. Tim is easy to work Brashear a grill master who tions on when and how to with and does a great job of truly enjoys preparing food grill, smoke, bake, braise, having everything ready in a for his customers. At the roast and barbeque using a timely manner. Plus, the same time, more and more Traeger Grill. Plus, he’ll food has always been excel- customers are becoming share a favorite recipe each lent.” Traeger Grill owners. After month! Look for Brashear’s Brashear adds, the sale, Brashear continues column beginning in Brashear checks out ribs in preparation for the recently completed Super Bowl. “Sometimes, if, say, a per- to offer support. “I’m here April…just in time for Photo by Steve Weisman son wants just a couple to help, to guide them as spring grilling!
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