August 2012 Newsletter

August 2012 Newsletter
Like Us On Facebook!    Click on the Facebook logo here and click the 'Like' icon on our Facebook page. Get updates and information on your favorite fireplace and grill shop. We will also be posting deals, recipes and tech support on the page. Or use the page for any questions or comments you may have. We love to hear from you! Gadget of The Month     Attention pizza lovers!!!! Big Green Egg has finally released their Deep Dish Baking Stone and we couldn't be happier. With a 14" diameter and 2" depth, the Deep Dish Baking Stone is ideal for pizza, cinnamon rolls, quiche and whatever else your creative cooking brains can concoct.  P.S. This bad boy works great on your gas grill too. Just sayin...	Buckeye Barbeque Battle 2012 / Big Green Egg Raffle    WIN AN EGG, HELP OUR TROOPS!!!!     Now that I have your attention....      Are you ready to put those Summer Grill Cooking Classes to the test? It's time for the 2nd annual Buckeye Barbeque Battle!!!  This year's competition is being held on Saturday, August 25 and cooking begins no earlier than 10:30 am. Sign ups have now begun and spots are limited so make sure to get registered soon. Email us at specialtygashouse@sbcglobal.net or call us at 614-261-0824 for further details.     Don't think you've got the chops? (ha ha) Out of all of our competitors last year, both professionals and amateurs alike, the backyard grillers actually took the top three spots. All the judging is blind so no one will know if you're a head chef at a fancy restaurant or simply a Saturday Sear-Magic Super Hero.     Scott Torgerson and The Fan Girls from 97.1 will be back out this year to support us and keep things rolling. In addition to that good news, we will also be raffling off a Big Green Egg!!! Raffle tickets are a but a mere $5 and ALL proceeds are going to Operation Injured Soldier. O.I.S provides cost-free assistance to our disabled veterans to aid them in their recovery. So liberate those Lincolns from their leathery prisons and let's all have good time and help an extremely worthy cause while we do it.     If you still don't feel like you'll be wrestling in your own weight class, you won't want to miss a chance to sharpen your grill skills at our last free Grill Cooking Class with Chef Rich Flagg on Thursday, August 16 at 6:30 pm, or the Bob Nurmikko BBQ Boot camp (see article below).         "BBQ" Bob Nurmikko BBQ Boot camp     We get questions all the time about how to properly cook brisket and pork shoulder. For those people, this one's for you... BBQ Bob Nurmikko, host of The Grillin' Guys radio show, is next in the line up of experts hosting our BBQ Boot camp series. This is a participation based class in which you will be cooking with the experts. The last bootcamp, with Chris Marks, was a huge hit and those in attendance went home with not only their own prepped rack of ribs and bellies filled with competition cooked bbq, but an education from a life-long bbq expert.     Bob's class is on Tuesday, August 21 at 5:30pm here at the shop. Cost is $90 and seating is limited so be sure to secure a spot soon. Email us at specialtygashouse@sbcglobal.net or call 614-261-0824 to reserve a seat. Bob will be showcasing the big fan favorites: steak, pork shoulder and beef brisket. I scream, you scream, we all scream... for brisket.      J.J. Walker's Dyn-o-mite Deep Dish Ingredients: Servings: 8 Pan Dough 1 cup warm tap water (110-115 degrees) 1/4 ounce active dry yeast 3 1/2 cups flour 1/2 cup course ground cornmeal 1 teaspoon salt 1/4 cup vegetable oil Pizza Topping 1 lb mozzarella cheese, sliced thin 1 lb Italian sausage, removed from the casing and crumbled 1 (14 1/2 ounce) can diced tomatoes, drained 2 garlic cloves, peeled and minced 5 fresh basil leaves, chopped fine 4 tablespoons grated parmesan cheese Directions: 1 Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. 2 Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil, and mix well with a spoon. 3 Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky. 4 Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45-60 minutes in a warm place, until it has doubled in size. 5 Punch it down and knead it briefly. 6 Press it into an oiled 15-inch deep dish pizza pan until it comes 2 inches up the sides and is even on the bottom of the pan. 7 Let the dough rise 15-20 minutes before filling. 8 Preheat the grill to 500°F. 9 While the dough is rising, prepare the filling. 10 Cook the sausage until it is no longer pink and drain the excess fat. 11 When the dough has finished its second rising, lay the cheese over the dough shell. 12 Distribute the sausage and garlic over the cheese. 13 Top with the tomatoes. 14 Sprinkle on the seasonings and Parmesan cheese. 15 Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25-35 minutes longer. 16 Lift up a section of the crust from time to time with a spatula to check its color. The crust will be golden brown when done. 17 Serve immediately. Recipe courtesy of www.food.com
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

July 2012 Newsletter

July 2012 Newsletter
Like Us On Facebook!    Click on the Facebook logo here and click the 'Like' icon on our Facebook page. Get updates and information on your favorite fireplace and grill shop. We will also be posting deals, recipes and tech support on the page. Or use the page for any questions or comments you may have. We love to hear from you! Gadget of The Month  BBQ Guru has gone Wi-fi! This lil' baby gives you the control of the standard DigiQ model with additional access to controls via your PC or mobile device. Thermostatically bellow you charcoal and maintain a constant temperature. With 3 food probes you can monitor more with a single unit. Awesome!	First Participation Class A Big Success     If you missed, my sympathies to you. Chris Marks dispensed his vast knowledge and techniques amongst a class of about 15 last Saturday, and boy was it good.     Students were given a rack of baby back ribs each and the opportunity to prep and cook with an 8 time American Royal Champion. He demonstrated the difference between fall off the bone and bite clean off the bone for all to see and taste. Spare ribs and chicken thighs were on the days menu as well and I can't begin to describe how good they were.        While the power may have been out, the response from the participants was electric. Chris sat down after the ribs were placed in the smoker and went over the finer points of BBQ cooking. Charcoal, smoking woods, meat trimming, dry and wet applications, he went over everything ribs and chicken. What can we say? The man is thorough.     Don't be down if you missed it. These classes are something new and we will be having more. Bob Nurmikko of The Grillin' Guys Radio Show is coming the first week of August to do brisket and shoulders.     And don't worry, we plan on having Chris back again next season. Be sure to sign up.     Want to see more? Check out all the pics from the class here.      Chunks vs. Chips     We've had this question quite a bit, 'What is the difference between wood chips and wood chunks?'     It's a valid question. When should someone use wood chunks or chips? Where do I put them? How much should I use? Do I soak in water? Let's examine all these questions and more.     Chunks     Wood chunks are pieces of wood usually no larger than a fist that typically come in 10 lb. bags. While almost all flavors are available, the most common you will find are fruit woods like cherry, apple or pecan, but you can generally find mesquite and hickory easily as well.     Chunks are ideal for charcoal smokers like the Big Green Egg or The Good One. Add them directly to the charcoal right before placing your meat on the grill. It is not necessary to soak any type of wood chunks. The size will allow for smoke production over a prolonged period making additional water or liquids an unneeded, and often unwelcome, addition to the wood.     While the amount of smoke flavor desired is always up to the cook, we find that 2 to 4 pieces suffice for just about any smoking we do. Remember to check your smoker often during longer smokes in case there is the needed to reload or add more chunks as necessary. It should also be noted that mini logs are available for larger smokers like models of The Good One. They are logs about the size of firewood pieces bagged in bundles. Great for a longer smoke.     Chips     Wood Chips are this pieces of wood 1 to 2 inches long and are usually in bags about the size of a large book. While flavors overlap that of the chunks (and if one searches hard enough anything may be found), chips can be found in a wider array of flavors including alder and Jack Daniel's oak barrel.     Chips most commonly need some sort of smoking receptacle to contain them, making them better suited for gas grills and electric smokers. Smoker boxes are available for grills that do not have one already built in. They are placed just below the cook grids on the rock grate or heat shields. Cooking should ideally be indirect (left burner on, food on right or vice-versa).     Before placing the chips in a smoker box the chips should be soaked in water (or liquid of your choosing - might I suggest red wine) for at least 20 minutes and then drained well. Like the chunks, only place the smoker box over the heat right before you are ready to put on the meat to keep from wasting any smoke time. The size of your smoker box may help you determine how much to use, but we typically grab about a handful and check hourly for possible reloading.     While a lot of wood may be around us (especially right now) it is always best to be cautious about the type of wood you are using and its source. Bagged chips and chunks from reputable companies ensure a food safe quality to all your smoking accessories. Unless you know fully the process with which your wood came from, don't accept anything that  may be questionable. If there is an ounce of doubt, throw it out!      Maui Wowie Shrimp Ingredients 2 pounds uncooked medium shrimp, peeled and deveined 1 pinch garlic salt, or to taste ground black pepper to taste 1 cup mayonnaise 1 lemon, cut into wedges   Directions Preheat outdoor grill for medium heat, and lightly oil the grate. Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper. Generously coat both sides of shrimp with mayonnaise. Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges. Note: Cayenne pepper can be added with the garlic salt and black pepper or mix 1/4 teaspoon into mayonnaise before coating shrimp for a spicier flavor.  Courtesy of allrecipes.com
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

June 2012 Newsletter

June 2012 Newsletter
Like Us On Facebook!  Click on the Facebook logo here and click the 'Like' icon on our Facebook page. Get updates and information on your favorite fireplace and grill shop. We will also be posting deals, recipes and tech support on the page. Or use the page for any questions or comments you may have. We love to hear from you! Gadget of The Month  Planking is nothing new to us or the grilling world. But these unique cross-cut grilling planks are a different breed indeed. Trunks cut on the bias allow for the complete log to be used, leaving the bark in place and imparting a more complete flavor. The cross-cut also absorbs more moisture than standard planks for better results and less charring of the wood. That means more uses!	Events Schedule Grows    Seeing as how we have added even more events to the 2012 schedule, let's take a moment for review. This will be on the final, so take notes.     June 14 - Smitty's BBQ - Grill Cooking Class Vol.2 Herb 'Smitty' Smith will be on hand to show why his BBQ and catering company was voted Mid-South Best BBQ in 2008, 2009 and 2011. Smitty's company is local, so be sure to check out all he does by clicking on his logo to the left (we love promoting locally). His Southern BBQ style is something we have yet to display at our Grill Cooking Classes and for you low-and-slo fans, consider this a can't miss.     June 30 - Chris Marks - 8 time Royal American Champion This one is going to be big!!!! While a departure from our normal Grill Cooking Classes, this class is a hands-on beginning smoking class taught by Chris Marks of the Three Little Pigs Competition BBQ Team. You will get your own slab of baby back ribs and chicken thigh and Chris will walk you through prep, smoke and cook for a competition quality finish. This is pay-to-play and seats are limited. For those of you serious about BBQ, this class you won't want to pass up. Go home with some great food and even better knowledge. More details to come.     July 19 - Chef Ed Kowalski - Grill Cooking Class Vol.3 Bluejackets fans this one is for you, and everyone else. I'm sure not many of you have heard of the Delaware North Companies (DNC) Sportservice or of Chef Ed. After this class, that will change. Chef Ed is part of the group that delivers delicious recipes to feed hungry spectators at Nationwide Arena. Fine dining, gourmet catering, concessions, Chef Ed is a master of them all.     July 28 - Huntington Park - Big Green Egg "The Official Grill of the Columbus Clippers" You read that right BGE and baseball fans! What better pairing than great food and America's Greatest Pastime. And we are proud to represent this fine brand in such a grand manner. We are setting up our booth at the Centerfield Gate with the charcoal scent wafting over the crowd, filling the park with the glorious goodness that is BBQ. Oh, and we will be handing out samples of our freshly cooked wares. We will start serving an hour before first pitch. Come down and see us for some great food and the latest on BGE deals (The Fan Package, more on that later).     August 7 - "Barbecue" Bob Nurmikko - The Grillin' Guys Radio Show Our second pay-to-play class, Bob Nurmikko hosts the Grillin' Guys Radio Show and teaches his own cooking classes as well. Bob like to keep things relaxed, so beverages will be on hand to loosen things up. The show will start with the basics and go through details of the prep and cook. This is a 3 hour class so pack a lunch..... naw kidding, Bob's got you taken care of! He will send you home with a wealth of knowledge and a smoked rack to finish off at home. That means lunch and dinner are covered!     August 16 - Chef Rich Flagg - Grill Cooking Class Vol.4 The return of the popular Rivage Atlantique Executive Chef, Rich Flagg wowed us with his expertise on grilled seafood. He even received a couple gasps from the audience while dispatching a couple of tasty lobsters. No worries, they were delicious. Come see Rich show off his culinary talents once again this August, Get there early, I have a feeling this may become standing room only.     August 25 - Buckeye Barbeque Battle Last year this was a massive hit and our largest event to date. 9 competitors, pros and joes, all competing for the same glory, to be the 1st BBB Champion ever crowned. We had a lot of fun seeing familiar faces and making new friends. There was music, food (not just from competitors but concession trailers as well), games, and, of course, grills! We expect to see most of our original competitors back and welcome as many as would like to compete. For details on entering to compete, contact Rob at rob@specialtygashouse.com or call 614-261-0824.         OSU BBQ Wins Full-Ride Scholarships for May Cooking Class     It comes as no wonder that your humble newsletter author is a devoted fan of The Onion and, while I wish it were true, the OSU Buckeye Barbeque Qlub does deserve a massive amount of credit for putting on another great Grill Cooking Class in May. Too bad our credit doesn't transfer to class credit. You've got me beat Columbus State!     All kidding aside, these guys delivered once again in a dazzling demonstration to a crowd that was as exuberant as the young men who put it on. We must say, it was electric (boogie woogie woogie). A special thanks to Adam Culbertson, Ross Butters, Josh Brown, Joe Columbre and Tyler Kreinbrink.     Don't forget the OSU BBQ has a schedule all it's own. They also provide catering, sponsor events, and raise money for charity at every turn. Give them a visit, donate your time or money, or just be there to give these guys a show of support. They work hard as students, cooks, and young pillars of this community and Specialty Gas House couldn't be prouder of our affiliation with such a great group. Click on the logo to visit their webpage.    California Grilled Nachos Ingredients 2 (12-in. long) sheets aluminum foil 24 blue corn tortilla chips 1 cup diced, boneless cooked chicken or turkey 1 cup shredded reduced-fat Monterey Jack cheese, or other mild white cheese 1 jalapeño chile, stemmed and sliced in thin rounds 1 small, red tomato, seeded and diced 1 ripe, fresh California Avocado, peeled, seeded and diced Chile and lime seasoning, optional to taste Instructions Layer the two sheets of foil on top of each other and fold about 2” up on all four sides to form a rectangular bowl shape. Crimp corners. Spread tortilla chips on foil bowl; top with chicken, cheese and chiles. Place foil bowl with chips, chicken, cheese and chiles on a hot barbecue grill over indirect heat. (The top shelf of a two-shelf grill works well, or you can place in an area of the grill that is not directly over the gas flame or coals.) Cover grill and heat for about 2 to 5 minutes, or until cheese is melted. Carefully remove from grill and place on a heat-safe dish. Top chips with the diced tomato and avocado. Sprinkle with seasoning if desired and serve immediately. Serving Suggestion: If desired, top with diced red onion and sprinkle with cilantro. Serve with fresh lime wedges. Also delicious with a bowl of fresh guacamole for double the avocado enjoyment! Beverage Pairings: Perfect with fresh-squeezed lemonade. *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Courtesy of http://www.avocado.org/
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

May 2012 Newsletter

May 2012 Newsletter
Like Us On Facebook!  Click on the Facebook logo here and click the 'Like' icon on our Facebook page. Get updates and information on your favorite fireplace and grill shop. We will also be posting deals, recipes and tech support on the page. Or use the page for any questions or comments you may have. We love to hear from you! Gadget of The Month  While not technically a gadget, it's still a useful tool in your charcoal grilling arsenal. A light blend of hickory and oak, this lump produces less smoke on it's own, allowing for wood chips and chunks to work their magic unhindered. Apple, cherry, alder won't get overpowered like other charcoal mixes.	Additions To The Starting Lineup       Ok, so the Baseball thing is a little cliche (and most of you faithful readers know I am NOT above cliches), but it appropriately announces the new brands of grills, BBQs and accessories we acquired in the off season. Let's go through the top of the order...     BBQ fanatics rejoice! The Good One is a line of professional level Smokers that range from patio models that vary in size to large tow-behind trailers geared toward caterers and competitive BBQ teams.     This bad boy is aptly named, bordering on a bit humble. I'm guessing they couldn't afford to buy 'The Great One' off Gretsky.     This is a set it and forget it machine. Once the charcoal is lit, adjusting the air dampers is simple and the temperature is easily locked in. The front fire box has a grate over it to allow for standard grilling over hot coals, but the smoker box above is where this BBQ shines.     A true low and slow champion, The Good One has it's pedigree firmly planted in competition smoking. Chris Marks, General Manager of Ace of Hearts BBQ Specialties Inc. has used his to become an 8 time Grand Champion of the American Royal Cookoff Contest. We did two full racks of ribs last Tuesday and the proof is in the use, this smoker is a winner! Wanna see? Check out our before and after pics on our Facebook page here.     The biggest name in Infrared Grilling has made its way to our doorstep and man, are these grills nice!     These guys are so confident that you will love their grills that they offer a 30 day money back return policy on every grill they sell. Who does that?     Their patented Infrared Stainless Steel Burners and High Temp Glass Panels ensure less evaporative air over your food and a better control of lower temperatures than other "Infrared" brands.     If you've never heard of Infrared let me fill you in. Infrared burners utilize the same radiation the sun produces, magnify it, and cook food at temperatures that sear food perfectly, lowering the necessary time it takes to cook your food. The less time meats spend being cooked, the less time the moving air inside the grill has a chance to dry them out. TECs produce meats that are tender and juicy every time. This is why restaurants, especially high-end steak houses, have relied on this technology for decades.     These grills are also built to last, 304 grade stainless steel construction ensures all TECs will stand the test of time, that's why they warranty all bodily components for life. Burners have a standard 5 year warranty on them.     We have spices. Ohhhh, do we have spices.     Rubs, BBQ Sauces, Hot Sauces, Dips, Wood Chunks and Wood Chips. So much good stuff here it's going to take us a while to try all the combinations.     Well known names like Rufus Teague, Bone Suckin Sauce, Three Little Pigs, Pain Is Good and other heavy hitters in the BBQ spice industry     We also have a bottle of the world's hottest hot sauce, The Source. 7.1 Million Scovilles of fire breathing power. You scared yet? You should be, it's under lock and key for a reason.      The 2012 Grill Cooking Class Dates Finalized      Set your calendars ladies and gentlemen, for the 2012 Grill Cooking Class Schedule is complete. Sound the horn, ring the bell, kick the tires and light the fires. I've got six bucks, let's do this!     All start times are for 6:30 and we made sure all these dates fall on a Thursday. Here we go:     May 17 - OSU Buckeye Barbeque Qlub                     I'm not actually certain when these students sleep. Between classes, weekend catering, fundraising for charity, Steak Cook Off, and The World's Longest BBQ (Starts May 8th, ends May 13th), they will be hosting the first class of the new season. I'm beat just writing this.                     Their tireless efforts will certainly pay off as they dazzle the crowd with culinary ingenuity and an unbridled flavor exploration. They have never been afraid to try, and perfect, new methods and ideas when it comes to grilling and BBQ. I'll bet you'd like to have these guy serve your next tailgate or celebration. Just click here.     June 14 - Herb 'Smitty' Smith                     If a company's motto is 'So good, it makes you want to smack somebody!!!' you know they've got something special going on. Smitty is the owner and operator of Smitty's BBQ & Catering, a group delivering on that promise. No lip service here!                     Smitty specializes in fine Southern BBQ so good, it was voted the Mid-South Best BBQ in 2008, 2009 and 2011. Not too shabby. This will be Smitty's first time hosting one of our classes and it should prove to be one low-and-slo event to remember. If you enjoy real BBQ, this is the class you gotta get to. www.smittybbq.com      July 19 - Chef Ed Kowalski                     As Chef of for the Delaware North Companies Sportservice, the company responsible for creating and supplying winning grub at Nationwide Arena (despite the lack of winning on the ice), Chef Ed knows a thing or two about popular sporting event foods. Happily, many of those things are grilled!                     This will also be Chef Ed's first go around at our cooking classes and we welcome a new perspective. I can guarantee you will go home happy, unlike the Jackets 2011 season ticket holders. Seriously though, Go Blue Jackets.     August 16 - Executive Chef Rich Flagg                     The man who started it all, our first guest host is back! Chef Rich has been working hard making his restaurant, Rivage Atlantique in Old Downtown Worthington, a continual success. We are fans, let me tell you (thanks to Chef Rich and Brett Holland for the VIP treatment during Christmas).                     Rich's expertise in seafood is unrivaled at our classes and, if last year was any indication, you will want to get here early so seats are still available. Want a preview? Check out pics from Chef Rich's June 2011 class here.      Grilled Rock Lobster But it wasn't a rock! Ingredients: 2 ten-ounce rock lobster tails, thawed 1/2 cup olive oil 1 tablespoon lemon juice 1 teaspoon paprika 1 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon garlic powder Preparation: Split rock tails lengthwise with a large knife. Mix seasoning with oil and lemon juice. Brush meat side of tail with marinade. Pre-heat grill and place rock tails meat side down and grill five to six minutes until well scored. Turn over lobster and cook another six minutes, brushing often with remaining marinade. Lobster is done when it is opaque and firm to the touch. Corteousy of about.com
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

April 2012 Newsletter

April 2012 Newsletter
Like Us On Facebook!    Click on the Facebook logo here and click the 'Like' icon on our Facebook page. Get updates and information on your favorite fireplace and grill shop. We will also be posting deals, recipes and tech support on the page. Or use the page for any questions or comments you may have. We love to hear from you! Gadget of The Month    Bear Paws are the latest and greatest gadget for the BBQ guru in you! These are durable 'claws' that take the hard work out of shredding, gripping and holding your BBQ meats. These things are cool, let me tell you. And, as is always important to us, these are Made in the USA.	Time to Make The Tough Choice    It's officially Spring... no matter what the thermometer said back in February, it's Spring.     This means it's time to uncover that grill or smoker and start to assess it's needs, whether it be a fresh set of cook grids (because you got enough iron in your diet from the old set) or a new burner system that 'actually cooks my food.'     A lot of people ask me how you know when it's time to replace that old tired friend for a new buddy. Sometimes, as is the case in this picture, there is an easy answer. In other cases it may not be so clear. Here are a few things to take into consideration when faced with such an issue. What kind of shape is the body of the grill in?While guts can be acquired, most bodily components are not easy to attain on older grill models. One way to check is to give the grill a good shake and check out the loose areas. Then decide whether it's as simple of a fix as tightening a bolt or if the part is rotting. If it's the latter, time to start shopping. What is the value of my grill versus the new one I'm looking at? Many times people throw away grills when all that is needed is replacement parts (burners, cook grids, etc.). Sometimes these grills are high-end models that get replaced by bargain basement cheapos that are more likely to die this summer in the wind than last an entire year. What a shame. This is like junking your Ferrari because it needed tires and buying some no-name sedan. So sad. Will I get the value out of replacement parts before my grill dies? In a lot of cases this is tougher to figure out. That's where we come in. Time to ask the experts. Make a list of the things necessary to get the grill back up and running along with any problem areas you may see (a picture can help with this). Take this list and your make and model and give the question to one of our specialists. We can help lighten the burden of making a $200.00 gamble. No fresh parts should go in the trash due to lack of inspection! Do I even like the grill I have? Like any bad relationship, realizing when it's time to sever ties can sometimes be blocked by blind loyalty or stubborn devotion. You deserve better, realize this. There are many grilled fish in the sea.... I think I derailed for a moment. Anyway, ditch that zero, let us play matchmaker and introduce you to that backyard hero you deserve. It's not you, it's it.     Hope this helps. There are probably some points I missed, and should that be the case we would love to hear from you. Tell us your about your nightmare grill relationships and BBQ breakups on Facebook. We'd love to hear them!      We Got an App for That     I know what you are thinking....     'I soooo wish there was an easy to use app where I could get all my Specialty Gas House information!!!!'     Ok, so I may not have my finger on the pulse of the general public yet, but this app is pretty cool!     If you have a smart phone, you can scan the code below to download the official Specialty Gas House App. This links you directly to our Facebook, YouTube and Twitter feeds, email, phone and events calendar. It also, and I really like this one, has a quick link to Google maps for those of you who have trouble finding us.     The download is , of course, free and it will help you keep up with deals, events, tips, tricks, just about everything that is going down at your favorite little gas grill and fireplace shop. Here is the QR scan code:                                               Bacon Bomb Explosion Recipe: 2lbs.of Thick Sliced Bacon 3-4lbs.of Ground Pork (or Pork Sausage) Pork Rub Your favorite Barbecue Sauce Bell Peppers Onion Shredded Cheese     This is a Pork and Bacon recipe easily done on a basic backyard BBQ grill.     Use Pork Sausage meat, or season your own Ground Pork. Flatten the Ground Pork into a 1 inch thick rectangle as shown. Sprinkle the top with Pork Rub and then add cut-up veggie's. Mop on some sauce. Now add some shredded cheese. Roll the pork into a loaf. Arrange the bacon using a basket weave design as shown. Now wrap the Pork in the Bacon weave. Place the Bacon Bomb opposite the hot coals, add some hardwood for a light smoke, cover the grill and cook for about 3-4 hours at 225-275f, or until the internal temp of the loaf reaches 165f. Occasionally mop with your favorite sauce. Remove and slice to order.
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net