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Gadget of The Month
This Mini Flexible Grill Light combines the best of form and function. Magnetic so it easily goes where you need it and small enough to be stored in a drawer! 5 LEDs ensure a prolonged battery life and the flexible head makes getting the right angle on the situation a snap. Check out this mighty handy tool today!
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Buckeye Barbeque Battle
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 Think your BBQ is the best in the mid-west? Are you the gargantuan of great grilling games? Put your BBQ where your mouth is and compete in the 1st annual Buckeye Barbeque Battle!
We are currently taking entries for this September 17th challenge. Spots are limited, though, so make sure you secure your spot soon. Email us atspecialtyasghouse@sbcglobal.net or call 614-261-0824 for further details.
Not interested in competing? Come on by and watch the competition, see the sights, and eat some tasty food. The show begins at 1:00 (cooking will begin sooner) and last until 3:00. 97.1 The Fan's Scott Torgerson will be on hand to keep festivities rolling (no worry, Buckeye fans, it's a night game) along with The Fan girls and plenty of good food
Judging will be blind and the top 3 competitors will be acknowledge for their achievement. Set your name as the first winner of this annual event. It will only get bigger and harder from here. |
| BBQ OSU Create Quite the Buzz at Final Class |
 The Grill Cooking Class season is over, and we finished it out with a bang. The Buckeye Barbeque Qlub (yes, that's spelled correctly) put the icing on this wonderful summer of food and fun.
A big thanks to Ben Wallace, Kris Weissman, Paul Kreinbrink, Ross Butters and Ben Demers for putting on a fantastic show. Judging by the crowd reaction, and the food, these guys hit it out of the park!
The food was tailgate themed, but with a gourmet twist. The Chimichurri Kebabs smelled awesome and the Grilled Pound Cake (topped in either chocolate and peanut butter or whipped cream and strawberries) was a desert favorite. Wanna see? Pictures of the evenings events are posted on our gallery page, which you can link to by clicking here. Below the pics are a list of the recipes they used as well. Pick one, they're all good.
Now this is certainly not the last you will be hearing from these culinary crafty students, they will be one of the teams competing in our first annual Buckeye Barbeque Battle. Come down and take them on, or take them up on a sample of their food.
They also offer food services like catering events and private grill classes. Visit them out on their websiteosubbq.com.
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Grilled Jalapeno Poppers
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Ingredients
- 8 ounces cream cheese
- 2 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons garlic powder
- 1 1/2 cups shredded Cheddar cheese
- 16 whole jalapeno peppers with stems
- 8 slices bacon, cut in half crosswise
Directions
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
- Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
- Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.
Courteousy Allrecipes.com
 As a side note: We do carry a jalapeno rack for the grill. Made to stand the peppers upright saving precious grill space, you insert the ingredients from the end rather than the side (need to strip bacon into thin slices). Just a thought.
Oh, and that funky looking hand tool next to it, that's a jalapeno corer. It makes getting those pesky seeds and inner core a breeze to remove.
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