A Great Day in Houston for Grilling

greatdayhouston1111*KHOU’s Great Day Houston’s very own Deborah Duncan, holding a Bering’s 75th Anniversary coffee mug!

You might have noticed our recent over-abundance of social media posts mentioning a recent KHOU Great Day Houston with Deborah Duncan segment we were featured on for Unique Grilling Dishes. We apologize for flooding your social media news feed, but if you’ll humor us for a tad bit longer we assure you that it will be worth your wild!

Bering’s stands alongside the rest of Houston as fans of Deborah Duncan’s Great Day Houston television show, as well as Great Day Houston’s talented reporter, Courtney Perna. When Courtney emailed us about being included in a recent grilling segment we jumped at the opportunity!

This particular segment was even more fun than most because not only did Courtney and Frank (KHOU Photographer) come to our 6102 Westheimer location for the live shot, but there was a very cool in-studio component with Houston’s beloved Deborah Duncan! The experience was so interesting having the unique opportunity to go behind-the-scenes of Great Day Houston, that we thought you might like to see some of the pictures we snapped while on set.

3.2.1, action:

aDSC01239*The Great Day Houston live set just prior to the guest’s arrival. (And a sliver of the show organizer, Erin O’Keefe’s tres chic wedges.)
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*Minutes before going live…

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*Erin O’Keefe with the audience giveaway prize of a Big Green Egg Mini Max. (You should have been there!)

aDSC00093Meanwhile, on location at Bering’s on Westheimer:

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*KHOU’s photo journalist, Frank! (…The guy in the background is Bering’s on Westheimer’s store manager, Steve Helmer. And yes, he got the shot!)

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*Courtney and Frank waiting on KHOU’s producer, Tiffany to give them the countdown for their live shot to begin.

IMAG6825*Great Day Houston’s Courtney Perna with Bering’s Grill Master Kenny! (…And the famous Big Green Egg.)

aDSC00990aDSC00998aDSC01029*Did we mention that one lucky audience member won a Big Green Egg Mini Max? Erin O’Keefe, a.k.a. Vanna White, adding to the prize with her pretty smile!

thewinnerisAnd the Big Green Egg Mini Max winner is… MARK THOMAS!

Mark ThomasCongrats, Mark!

If you missed the Unique Grilling Dishes segment then please click here to watch the KHOU feature.

Thanks so much Deborah Duncan and Courtney Perna, the filming makes celebrating our 75th Anniversary here at Bering’s even more exciting!

Sincerely,

Bering’s

*A special thanks to Bering’s stylist and photographer, Mike Uchniat for taking the in-studio pictures!

Posted in BBQ Grills, Bering's Home, Coffee, Coffee and Tea Room, Cookbooks, Cooking, Coolers, Entertaining, Gifts and Collectibles, Grilling, Kitchen, Outdoor Living, Sauces and Seasonings, Small Appliances, Store Event, Tools | Tagged , , , , | Leave a comment

My Table Magazine Behind-the-Scenes Photo-Shoot with Bering’s

A My Table Magazine Behind-the-Scenes look at a recent Bering’s Editorial Shoot Feature!

my table magazine cover

We were recently contacted about being selected to be included in a My Table Magazine editorial feature spotlighting Houston tastemakers and their tabletops. When Bering’s received the email, we did not waste any time expressing our gratitude with a prompt reply accepting My Table’s invitation! There were several themes that came to mind in deciding which one to use for our Bering’s feature, but ‘garden party’ emerged as the winner. Needless to say, we are thrilled with how the feature turned out and are excited to share some behind-the-scenes photos with you!

My Table Feature

Here are the images from the other three Tastemakers selected to feature by My Table Magazine:

The Team1IMG_2667  IMG_2669

*Blossoms Florist on Woodway, Melissa & Doug Giraffe

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*Herend‘s Silk Ribbon Cornflower pattern charger, Herend‘s Rothschild Garden dinner plate and Herend‘s Songbird pattern salad plate.

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*Michael Aram pitcher, William Yeoward footed cake plate and dome, William Yeoward ice bucket, Baccarat flutes, Simon Pearce carafe, Reed & Barton covered casserole dish, Gorham Chantilly flatware, hand-etched William Yeoward goblets.

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*Juliska Berry & Thread glassware plates and glasses, Gien‘s Filet Vert salad plates

IMG_2673  IMG_2679 IMG_2681The published feature:

Julie Shuford, marketing & Barbara Kinas, lead stylist for Bering’s – Garden Party

Garden Party My Table Feature

David Lackey and Russell Prince of David Lackey Antiques & Art – Guest of Honor

david lackey

Jackson Hicks of Jackson and Company Catering & Events – Afternoon Tea

jackson hicks

Donna Jahn of Party Cloths – Wine Dinner

donna jahn

Teresa Byrne-Dodge and Taylor Byrne Dodge – Sweet Celebration

Teresa and Taylor

Thanks to My Table Magazine for including us in such a terrifically talented group of Houston Tastemakers!

Sincerely,

Bering’s

*A note of credit and thanks to My Table Magazine’s:

  • Teresa Byrne-Dodge, Editor & Publisher
  • Taylor Byrne Dodge, Publisher & Creative Director
  • Rebecca Wright, Associate Editor & Design
  • Ashley Lopez, Summer Intern

&

  • Bering’s Lead Stylist, Barbara Kinas
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Bering’s Big Green Egg Bananas Foster Recipe

Bering’s Big Green Egg Bananas Foster Recipe

Ingredients:

  • 2-3 Ripe bananas
  • 4 Tablespoons butter
  • ¼ Dark brown sugar
  • ¼ Light brown sugar
  • 1/8 Tsp cinnamon
  • ¼ Tsp Lemon juice
  • 3-5 Tablespoons rum-any kind will work

 

Cooking Concept:

 

Indirect Heat

 

BBQ Items:

 

  1. Plate setter
  2. Iron skillet

Food Prep 1: Apple Mixture

Peel bananas and halved lengthwise and crosswise-you can also slice if you like.

BGE Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
    1. Place starters around charcoal and light
  3. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
  4. This will help the fire spread quicker
  5. Place plate setter (legs up) for indirect cooking
  6. Place grill on plate setter
  7. Close lid and leave vents open until temperature reaches 375 degrees
  8. Place iron skillet on the grill
  9. Add butter and allow to slightly melt
  10. Add sugar, lemon juice and 1 tablespoon rum
  11. Stir mixture until incorporated, then add bananas
  12. Carefully swirl bananas around pan until they are coated with sauce
    1. About 4 minutes
  13. Remove iron skillet from egg and add remaining rum
  14. Light rum with a lighter or long match
  15. Return to the grill and use your hand to shake the iron skillet back and forth to expand the flame all over
  16. Continue cooking for another 20-25 seconds, then remove from egg
  17. Serve with your favorite ice cream

Enjoy!

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Bering’s Big Green Egg Cooking Clinic Recipes

Berings Grilling Experts

We gathered all of the recipes from our recent Big Green Egg Cooking Clinic Series and linked to them below, enjoy!

We also wanted to share some exciting news about an upcoming segment on KHOU’s Great Day Houston that will feature us! Please tune in this Wednesday, July 30th between 9 and 10 a.m. to watch KHOU’s Courtney Perna reporting live from our 6102 Westheimer location. Courtney will be sharing alternative dishes to prepare on a Big Green Egg! We are thrilled about the KHOU Great Day Houston segment and hope that you will take a few minutes to watch the feature.

Sincerely,

Bering’s Grilling Experts

Berings.com

 

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Bering’s Big Green Egg Mac N’ Cheese, Chicken & Green Chili Mac N’ Cheese Recipe

Bering’s Big Green Egg Mac N’ Cheese, Chicken & Green Chili Mac N’ Cheese

Ingredients:

  • 2 Boneless skinless chicken breasts
  • 1 lb. macaroni elbows or shells
  • 2 Anaheim chiles (*substitute with canned green chiles for quicker prep)
  • 2 Cups shredded extra sharp cheddar cheese (any brand)
  • 2 Cups shredded Kerri Gold Dubliner cheese (any brand)
  • ¼ cup grated Parmesan Reggiano cheese
  • ½ Yellow onion finely chopped
  • 1 Minced garlic clove
  • 3 1/2 Tablespoons Canola or any neutral oil
  • 2 Rounded tablespoons flour
  • 1/8 Teaspoon fine ground pepper
  • ¼ Teaspoon salt
  • 2 1/2 Cups whole milk
  • 1 Cup half & half
  • 2 ½ Cups chicken or vegetable stock

Cooking Concept:

Indirect Baking at 425 Degrees

BBQ Items:

  1. Plate setter
  2. 9×13” Rectangular baking pan
  3. Large mixing bowl

Food Prep 1: Chicken Breast and Anaheim Chiles

  1. Brine chicken in 1 ½ quarts water and 3-4 tablespoons of table salt for 45 minutes to 1 hour
  2. Smoke boneless skinless chicken breast ahead of time
  3. Cook indirect until internal temperature reaches 150 degrees (undercook the chicken a little so that it will retain moisture when added the noodle mixture)
    1. Cooking time is usually about 35-45 minutes
  4. Let chicken cool, then pulse in food processor 4-5 times
    1. Feel free to use your hands or cut into pieces before adding to noodle mixture
  5. Coat Anaheim Chiles with oil and roast on grill or in your oven at 450 degrees
  6. After chiles have roasted (skin should be pulling away), place chiles in paper bag and seal for 10-15 minutes
  7. Peel skin off chiles and cut slit to remove seeds
  8. Cut the chiles into small pieces and add to mixture

Food Prep:

  1. Boil elbows or shells as per packaging, but only till al dente
    1. Noodles should have some bite to them
      1. For Example, if package says to cook 10 minutes, cook for 7 minutes
    2. Immediately remove noodles from water, place in colander, then use cold water to stop the cooking process
    3. Drain again and set aside in large mixing bowl
  2. Add green chiles and shredded chicken to noodles (See food prep 1)
  3. Mix whole milk, half & half and chicken stock together
  4. Mix Sharp, Kerri Gold and 1/8 cup Parmesan cheese together
  5. Sauté onions in 4 tablespoons oil for 3 minutes over medium heat, then add garlic, salt and pepper
    1. Cook for another 2 minutes
  6. Add flour and use a nonmetal whisk to stir flour and onion/garlic mixture together
    1. Cook for about 2-3 minutes until incorporated
  7. Add milk and stock mixture, continue whisking until smooth
  8. Lower heat to medium low and continue cooking, whisking occasionally until the sauce starts to thicken with a glossy sheen to it – about 4-7 minutes
  9. After sauce thickens, remove from heat and add 3 ¾ cups of cheese mixture, saving ½ cup plus 1/8 cup Parmesan for the top
  10. Whisk cheese until incorporated
  11. If mixture is too thick, add stock
  12. Add sauce to noodles and gently mix with wooden spoon or spatula
  13. Add mixture to lightly greased baking pan
  14. Cover mac n’ cheese with remaining cheese mixture
  15. Sprinkle remaining Parmesan over cheese mixture

BGE Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
  3. Place starters around charcoal and light
  4. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
  5. Place plate setter (legs up) for indirect cooking
  6. Place grill on plate setter
  7. Close lid and leave vents open until temperature reaches 425 degrees
  8. Place mac n’ cheese on the grill
  9. Cook for 20-30 Minutes
  10. You can check on your mac n’ cheese by using a flashlight and opening the top vent
  11. After removing your mac n’ cheese, let it sit for 10-15 minutes before serving

Enjoy!

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Bering’s Big Green Egg Deep Dish Apple Pie Recipe

Bering’s Big Green Egg Deep Dish Apple Pie

Ingredients:

  • 3 lbs. granny smith apples
  • 3 lbs. red apples
  • 1/4 cup granulated sugar
  • ¼ light brown sugar
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 ¼ tablespoons lemon juice
  • 1 egg, plus one additional yoke
  • Pie dough (lower and upper crust) – use any recipe you prefer

Cooking Concept:

Indirect Baking, High to Low

BBQ Items:

  1. Plate setter
  2. Big Green Egg circular baking dish, cast iron pan or any other deep dish pan
  3. Large mixing bowl

Food Prep 1: Apple Mixture

  1. Peel and core apples
    1. Peel first, then use an apple slicer
    2. When finished slicing, can use a small knife to trim any remaining core from the apples
  2. Mix apples, sugar, brown sugar, cinnamon and salt together in large mixing bowl
  3. Set aside and let sit for 20 minutes
  4. Heat Dutch or large stock pot over medium heat
  5. Add apple mixture-use a rubber spatula to capture any juice or spices in the bowl
  6. Cover Dutch oven or pot and cook for 15 minutes, stirring frequently
  7. Remove from heat and place on a baking sheet
  8. Let the apples cool for at least 40 minutes (warm apples make soggy pie crust)
  9. Drain apples in colander
    1. Use a spoon to move back in forth to let juice pass through
  10. Add lemon juice to apple juice (The acidity will help caramelize the sugars)

Food Prep 2: Pie Crust

  1. If using store bought or home recipe, proceed to step 2
  2. Place lower crust in pie pan, with edges hanging over the edges
  3. Add apple mixture to crust and spread evenly to the edges
  4. Drizzle juice on top of mixture
  5. Place upper crust on top (crust should be overhanging)
  6. Trim dough on edges that overhangs too much
  7. Crimp edges using your fingers
  8. Cut 4 vents using a small knife
  9. Brush beaten egg mixture over upper crust

BGE Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
  3. Place starters around charcoal and light
  4. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
  5. Place plate setter (legs up) for indirect cooking
  6. Place grill on plate setter
  7. Close lid and leave vents open until temperature reaches 425 degrees
  8. Place apple pie on the grill
  9. Cook for 20-25 minutes, open vent on top and use a flashlight to check for browning on the top crust
  10. Close vents and maintain temperature of 350-365 degrees
  11. Cook for another 25-35 minutes
  12. Remove from BGE and let sit for 2 ½-3 hours on a cooling rack
  13. Serve with your favorite ice cream

BGE Pie Crust Recipe:

  1. Freeze ~14 tablespoons of butter cut into small little cubes for 20 minutes resulting in a firm cube that doesn’t instantly melt
  2. Mix 3 tablespoons Greek yogurt or sour cream with 1/3 plus one tablespoon ice water
  3. In a food processor or stand mixer, mix 2 ½ cups flour with teaspoons sugar and 1 teaspoon of salt
  4. Add frozen butter cubes to flour and use the pulse button to combine
    1. Usually takes about 15 pulses
  5. Add water and yogurt/sour cream mixture through tube if using food processor or about 1/3 at a time for a stand mixer
  6. Pulse until the flour is incorporated (use a spatula on the sides to remove any flour that sticks)
  7. Divide your dough and make small 3-4” discs
  8. Wrap in plastic wrap and place in refrigerator for 2 hours
  9. After removing from the refrigerator, let your discs setup long enough to start sweating (15-20 minutes)
  10. Roll each disc on a lightly floured countertop or cutting board
    1. Add flour if your pie crust is sticking
  11. Proceed to food prep 2: Step 2

Enjoy!

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Call Bering’s Brides!

Bering's & David Peck

Wedding fun!

Bering’s

 

Posted in Anniversaries, Bridal, Bridal Registry, Entertaining, Entertaining, Gifts and Collectibles, Registry, Stationery, Store Event, Tabletop | Leave a comment

Bering’s Baby Must-Haves with Monica Abney

Bering's Baby Must-Haves with Monica Abney

 

 

 

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© 2015 Bering’s Hardware

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Best Friends make the best couples!

SUJEY BANNER TOP

SUJEY AND ROSS DOCTOROFFWhen Sujey went to Anytown Camp, back in the 90’s, the summer after freshman year, she had no idea she’d meet life-long friends, including Lee Doctoroff, Ross’ brother. Her friendship with Lee bloomed into a strong bond with the entire Doctoroff family.

Ross moved to Houston from Austin shortly after Sujey moved to Houston from San Antonio. Countless runs at Memorial Park (they trained for the Houston half marathon together), margaritas at Lupe Tortilla on Kirby, and even a few trips to the ER (Sujey is rather accident prone), they learned to rely on each other as dear friends.

March of 2014, Sujey was invited to the wedding of one of her former students. She needed a date and wondered if Ross might be willing to come along. Begrudgingly, because he’d have to get dressed up, but excited, because there would be an open bar, Ross agreed. The wine ninjas at the reception did not disappoint! Sujey and Ross danced the night away! Love bloomed and the two have been inseparable ever since.

With over 20 years of friendship before their relationship turned romantic, we are so happy for Bering’s Bride & Groom, Sujey and Ross!

The two are set to be married on August 1st at Cristo Rey Jesuit with the reception immediately following! The Center for Mission and Ministry at Cristo Rey Jesuit holds a great deal of sentimental value to Sujey because she had a running joke with Fr. TJ Martinez, SJ. For years, Sujey would ask Fr. Martinez to pray for a boyfriend. Fr. Martinez, always the negotiator, would incentivize Sujey by saying, “Deliver the class, and I’ll deliver the man!” (Sujey was in charge of admissions.) Father Martinez held all employees to a high standard, so the task was a tall order! Admittedly, it was a tough ask for Fr. Martinez, too! Fr. Martinez fell ill during Sujey’s last year at Cristo Rey Jesuit. Thankfully, Sujey had the chance to tell him that she had found the love of her life when she and Ross started dating! In typical TJ fashion, his response was, “I told you! I make good on my promises!”

the wedding

Sujey and Ross, we are honored that you two chose to do your wedding invitations with Bering’s Stationery and couldn’t be more excited about your happily ever after!

SUJEY final invite

The navy, gold and ecru invitations with navy lined envelopes have set the stage for these best friend’s best journey yet, together.

Wedding fun!

Bering’s

sujey banner

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Big Green Egg Chicken Enchiladas for the Fourth of July!

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Ingredients:

  • 2 Boneless skinless chicken breasts
  • 9 Corn tortillas
  • 1 Anaheim chili peppers (substitute with canned green chili peppers for quicker prep)
  • 2 Cups shredded extra sharp cheddar cheese
  • 2 Cups shredded Monterrey jack cheese
  • Queso fresco
  • ½ Yellow onions finely chopped
  • 1 Minced garlic clove
  • 1 Green onion, sliced
  • 3 Tablespoons canola or any neutral oil
  • 1 Rounded tablespoon of flour
  • 3 Tablespoons chili powder
  • 1-Tablespoon cumin
  • 1-Teaspoon smoked paprika
  • 1/2-Teaspoon salt
  • 1/8 Teaspoon fine ground pepper
  • 1/8 Teaspoon dried oregano
  • 1 Can tomato sauce
  • 1-Tablespoon tomato paste
  • 3 1/2 Cups chicken or vegetable stock
  • 1 Tablespoon adobe chili sauce

Cooking Concept:

Indirect Baking at 425 Degrees

enchiladas11

BBQ Items:

  1. Plate setter
  2. 9×13 Rectangular baking pan
  3. Medium mixing bowl
  4. Aluminum foil

houstoniaad

Food Prep 1: Chicken Breast and Anaheim Chili Peppers

  1. Brine chicken in 1 ½ quarts water and 3-4 tablespoons of table salt for 45 minutes to 1 hour.
  2. Grill skinless chicken breast ahead of time. Cook indirect or direct until internal the temperature reaches 150 degrees. (Undercook the chicken a little so that it will retain moisture when adding it to the enchiladas.) Cooking time varies; use the temperature probe to reach desired temperature.
  3. Let chicken cool, and then pulse in food processor 4-5 times. Feel free to use your hands or cut into pieces.
  4. Coat Anaheim chili peppers with oil and roast on grill or in your oven at 450 degrees.
  5. After peppers have roasted (skin should be pulling away), place them in a paper bag and seal for 10-15 minutes.
  6. Peel skin off peppers and cut slit to remove the seeds.
  7. Cut the peppers into small pieces and set aside.

bbqhq

Food Prep:

  1. Add tomato sauce, tomato paste, Adobe chili sauce and chicken stock together
  2. Add all seasonings and whisk together until incorporated
  3. Mix sharp and Monterrey jack cheese together
  4. Sauté onions in 3 Tablespoons oil for 3 minutes over medium heat, then add garlic
    1. Cook for another 2 minutes.
  5. Add flour and use nonmetal whisk to stir flour and onion/garlic mixture together
    1. Cook for about 2-3 minutes until incorporated
  6. Add stock mixture, then constantly whisk until smooth
  7. Lower heat to medium low and continue cooking, whisking occasionally until the sauce starts to thicken
  8. After sauce thickens, lower heat to low and cook for 15-20 minutes stirring occasionally
    1. Remove from heat and set aside
  9. Heat oven to 350 degrees
  10. Spray tortillas with cooking spray on both sides
  11. Place tortillas on baking sheet or use two layers of aluminum foil placed on middle rack of your oven
  12. Cook tortillas for about 5-7 minutes until they become flimsy
    1. This will make rolling your enchiladas easier. Another method is to microwave in a tortilla warmer. Remove from oven.
  13. Using a ladle, add a layer of sauce to the bottom of the baking pan
  14. Assemble enchiladas by adding chicken to middle of tortilla, followed by cheese mixture, and green chili peppers
  15. Sprinkle sauce over the top of the mixture
  16. Roll enchiladas by folding tortilla over the top, tucking underneath the meat mixture
  17. Finish rolling the tortilla and place with seam side down
  18. Repeat for the remaining 8 tortillas. You should have 7 enchiladas down one side and 2 on the other side
  19. Add remaining sauce to cover top of enchiladas
  20. Sprinkle remaining cheese on top of enchiladas
  21. Sprinkle crumbles of queso fresco over cheese mixture
  22. Spray layer of aluminum foil with cooking spray and place over top of enchiladas

Tools Matter

Big Green Egg (BGE) Setup:

  1. Fill BGE with charcoal and form pyramid if using heating element
  2. If using charcoal starters, fill to below the first ring
    1. Place starters around charcoal and light
  3. With vents wide open on bottom and top, light fire and after about 5-10 minutes, use your ash tool to stir the charcoal up
    1. This will help the fire spread quicker
  4. Place plate setter (legs up) for indirect cooking
  5. Place grill on plate setter
  6. Close lid and leave vents open until temperature reaches 425 degrees
  7. Place chicken enchiladas on the grill
  8. Cook for 10 Minutes then remove aluminum foil
  9. Cook for an additional 10-15 minutes
  10. You can check on your enchiladas by using a flashlight and opening the top vent
    1. Sauce should be bubbling and cheese melted and golden brown
  11. After removing your enchiladas, let it sit for 10 minutes before serving
  12. Garnish with sliced green onion

Tips:

  • Feel free use other toppings like black olives.
  • Reuse aluminum foil for warming tortillas to cover enchiladas.

Berings Grilling Experts

Happy Fourth of July!

Bering’s Grilling Experts

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