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The May Grill Clinic and June Grill Class are behind us, and we can't thank those who attended enough. You helped make these classes a big success with our largest attendance yet!
What's that? You couldn't make it? Two more to go my friend!
July 2nd is around the corner and our second cooking class will feature a patriotic look at the All-American grill classics! Attendance as always is free, all we ask is you RSVP the number of people you will be bringing by emailing us at:service@specialtygashouse.com or calling 614-261-0824.
Seats fill up fast so get there early. As always class will officially be in session at 6:30. Hope to see you there!
We've gone wired! Find us on Facebook
'Get with the times,' they said. Okay.
 We are officially on Facebook. Now there is an online community for our customers to sound off on their favorite recipes, products and heck, even us. Type our name into the search bar at the top of the page and click on our banner and press the 'like' icon and that's it!
Unfortunately, your humble newsletter author has not the skills to put a link on this email. When I can figure out this technical aspect I will certainly do so.
Butter Maple Planked Salmon
Salmon Filet
2 tbsp. Butter
John Henry's Bourbon Rub
3-4 tsp. Maple Syrup
Cedar Grilling Planks
Start by soaking planks under water for at least an hour. Place a rock on top of planks to submerge completely.
Cut filet, if desired into smaller sections for easier handling and apply rub generously. At this time, preheat the grill for about 350 degrees. Melt the butter and syrup together in a vessel for later use.
Place filets on grilling and set the whole thing on the grill grid. Cook for 15 to 20 minutes depending on filet thickness.
Near the end of cooking, brush the salmon with the butter maple to glaze (may be repeated for deeper sugar crust).
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