July 2011 Newsletter

July 2011 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  A jalapeno rack lets you roast peppers to perfection, and your grill will sizzle with the Big Green Egg Jalapeno Rack. This design can hold up to 20 peppers upright and is made with a sturdy, stainless steel construction. A jalapeno corer is included in the set, making it painless to remove the seeds before firing up your grill and setting up this jalapeno rack.	July 14th Grill Cooking Class     Our June Class was one of our best ever thanks to Executive Chef Rich Flagg of the Rivage Atlantique. Your response was astounding and we thank all in attendance. Didn't make it? Check out the slideshow in our gallery here.     We're going to keep the ball rolling into the heart of Summer. On July 14th (a Thursday) we are please to announce our next special guest, Mitchell's Polaris Executive Chef Matt Goings.     Matt started his career after college with the Fifty-Five Restaurant Group,where he earned a sous chef position after seven years. In 1999, he was a sous chef for the opening team of the Columbus Fish Market Crosswoods. He was quickly promoted to executive sous chef after transferring to the Grandview Fish Market. In September 2002, he was promoted to Executive Chef at Mitchell's Steakhouse Polaris.     Matt says his favorite food is anything Mexican, which may influence his menu for the presentation, but it would be prudent not to miss out on Matt's expertise with all things beef. Invitations are coming shortly, but you can RSVP anytime to specialtygashouse@sbcglobal.net. Just let us know how many will be attending and a phone number where you can be reached.    Grilling Competition. You In?     We need your feedback. We're putting the feelers out for folks who would be interested in finding out who really is the 'King of the Grill'.     This would be a competition of amateur backyard warriors prepared to do battle amongst the smoldering briquettes to find out who is the backyard barbecue best.     But in order to do it we need your input.      We were thinking of showdown featuring the three outdoor cooking basics, Barbecue (low and slow), Roasting, and Grilling. This will be an amateur event only, no grilling professionals or fully staffed catering teams. Just you and the BBQ.     If we get enough responses we will be so inclined as to plan the first annual grill off for this September, but it won't happen without your voice. Come on Central Ohio stand up and be heard, and while your at it, any ideas for classes and judging are welcome too!     Send us your thoughts to specialtygashouse@sbcglobal.net. Bring it on!     Come and usurp Rob as the 'Grill Sergeant', if you dare!  >>>>>>>>>>>>>>>>>>>>>>>    Beef Tenderloin with Horseradish Butter     Beef Tenderloin is one of my personal favorite cuts of beef. This recipe tends to leave a nice crispy bark on the outside and is pure deliciousness. Enjoy.     1    2 1/4 lb. Beef Tenderloin     1    tbsp. Olive Oil     1/2 tbsp. Sea Salt     1    tspn. Ground Peppercorn     1/4 cup Chopped Fresh Herbs (Majoram, Thyme, Sage and Parsley) Put the meat in a shallow dish and brush with olive oil. Sprinkle with salt, peppercorns and herbs. Cover and let marinade in the fridge for about two hours. Return to room temperature before cooking. Preheat Grill for Indirect turning opposing burner to Med-Hi. Sear meat over direct heat (burner in use) for 8 minutes giving 1/4 turn every 2 minutes until crusted on all sides. Move to cooler part of grill and cover with a lid. Cook 16-18 min. for rare or 20-25 min. medium rare. Pull. Let stand for 15 minutes. Serve. Optional: Horseradish Butter     1/2 cup Unsalted Butter, room temp     3    tbsp. grated horseradish     1    pinch of Salt  Mash Butter until soft, then add remaining ingredients. Mix well. Roll into log form in plastic wrap and chill in the fridge. Serve cold.
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net