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Gadget of The Month 
Grilling in the dark? Shed some light on the subject by adding a grill light to your arsenal. 5 LED lights ensure a bright consistent light that won't be a drain on your batteries, and pocketbook. The light removes easily from the adjustable clamp for indoor storage. 3 AAA batteries required.
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Web Site Redesign
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 Our web page has been long overdue for an update and it's finally here!
New photo galleries, manufacturer links, and an events calendar are just a few of the changes made. We also have a link to our Angie's List page where you can read and write reviews and our Facebook page where we just have fun.
Check out our new and improved pagehere.
Think we missed something? Anything you would like to see? Let us know by emailing us at:
specialtygashouse@sbcglobal.net |
| June Cooking Class Featuring Chef Rich Flagg |
 This year we have gone all out for the grilling classes and we acquired some very special guests to entertain and teach us some more in-depth grilling sciences.
To start the season off right we have Executive Chef Rich Flagg. Here is a quick bio on Rich:
Chef Rich began his professional career at Skipjack’s, one of Boston’s premier seafood restaurants. He began his apprenticeship there and went on to be their Executive Chef. After returning to Greenville, Rich worked at Rene’s and Alberto’s before making Blue Ridge Brewing Co. his home.
Rich brought these Atlantic Coast influences to Rivage Atlantique, the newest restaurant from Brett Holland and Bill Gosgrove, owners of Grandview Cafe. For the last 15 years, Chef Rich has created delicious menus that reflect his travels and his experiences.
Don't forget to RSVP the June 9th Grilling class by email at specialtygashouse@sbcglobal.net or phone 614-261-0824. This is an event you won't want to miss! |
Simon and Garfunkel Chicken
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 Submitted by Bobby-Q
Ingredients:
1 whole young chicken, 3 to 4 pounds
1/2 cup olive oil
1 tbsp parsley
1 tbsp rubbed sage
1 tbsp rosemary
1 tsp ground thyme
1/2 tsp salt
1/2 tsp black pepper
Remove the backbone from the chicken with either poultry shears or a sharp knife. Turn the chicken over and press down to flatten and break the cartilage in the breast. Rub the entire bird with the olive oil. Mix the herbs and spices together and sprinkle these over the entire bird.
Set the EGG® up for direct cooking at 350°F. Cook the chicken skin side down for about 15 to 20 minutes until the skin is browned and crispy.
Flip the chicken over to bone side down and cook for another 25 to 30 minutes until the internal temperature in the breast is 160°F
Note: This recipe can also easily be done on a Gas Grill as well, all instructions the same.
Courtesy of www.biggreenegg.com.
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