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 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!
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Gadget of The Month
Beer can chicken is a wonderful BBQ basic to get ooos and ahhs from even the most seasoned grill veterans. Made simple and delicious, this style of cooking a 4-5 lb roaster is practically fool proof. A beer can chicken rack will make this style of cooking even easier by supporting your bird during the roast. It folds down for easy storage, is easily cleaned and is completely affordable for all budgets.
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Biggest Grill Class Yet!!!
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Holy Cow!
The July Grill Cooking Class was the largest attendance on record since we started hosting these back in 2005.
And what a show it was! Executive Chef Matt Goings pulled out all the stops displaying his Korean BBQ creations. The Bok Choy and Korean BBQ Pork were the big hits of the evening. Our biggest thanks to Andrea and Matt Goings for putting on such a wonderful show.
For those who missed out, all the mouth-watering pictures of the nights event are posted on the gallery page of our website along with Chef Matt's recipes (we also put one at the bottom of this email). Click on the link here to check it out.
Now if you missed it (and boy, did you miss it), we have one more spectacular class scheduled for this year. The OSU BBQ Qlub will be out to dazzle us. These are creative minds with sometimes outside-of-the-box thinking when it comes to outdoor cooking so we expect a very interesting show.
If you know someone who could benefit from such teachings, or foodies looking to try the fare of quality cooks and chefs, please forward this email on and encourage them to sign up on our website. |
| Looking for a Sign |
Sign, sign, everywhere a sign... except down on Indianola Ave. to help guide people to our exquisitely hidden retail store and propane fill location.
We have been trying for years to solve our customers number one complaint, 'You are so hard to find!'
The good news is we are closer than ever before to making this happen, and you can help, too.
Stop by our retail location (for those who can find us) and fill out our survey, or answer these 5 questions in an email and send it to:
rob@specialtygashouse.com
1. How hard are we to find?
2. How many times did you pass your turn (in the past) before finding us?
3. How many times a year do you frequent our store?
4. Have you ever felt you were a danger or in danger to/from other drivers while trying to find us?
5. Would a prominently displayed sign help you in any way?
Your input will assist us greatly in the campaign to acquire permission for simple road signage from the city and thanks to all those who have already filled out our in-store survey. Do this, don't do that, don't we need a sign?
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Chef Matt's Recipe
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5 Spice Charred Sweet Potato Salad
2 Each Sweet Potatoes Peeled  2 Tbsp Vegetable Oil 2 Tbsp Chinese Five Spice Powder
Slice Peeled Sweet Potatoes length-wise into 1/2 in. slices. In a large bowl combine oil and five spice powder. Add sliced potatoes and toss to coat. Marinate potatoes for 15 minutes.
1 Each Orange, Zested and Juiced
4 Tbsp Cilantro Minced
3 Tbsp Ginger, Peeked and Minced
1 1/2 Tbsp Fish Sauce
1 1/2 Tbsp Soy Sauce
1 Tsp Garlic Minced
1/2 Tsp Ground Black Pepper
1 Tbsp Chinese
5 Spice Powder
1/2 Each Small Red Onion
3/4 Tsp Salt
2 Tsp Brown Sugar
While potatoes are marinating, combine orange juice and zest, cilantro, ginger, fish sauce, soy sauce, garlic, black pepper, and 5 spice powder and set aside. Preheat grill to med-high heat. Grill 4-5 Min. per side. When potatoes are cooked through and slightly charred, remove to a large bowl, toss with the dressing and allow to cool in the marinade. Peel the red onion and cut in half from top to bottom. Place half cut onion face side down and slice thinly. Place in colander and rinse in hot water for 20 sec. Turn water to cold and rinse for a further 30 sec.. Drain and stir into potato salad along with salt and sugar. Garnish with cilantro leaves.
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