May 2012 Newsletter

May 2012 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  While not technically a gadget, it's still a useful tool in your charcoal grilling arsenal. A light blend of hickory and oak, this lump produces less smoke on it's own, allowing for wood chips and chunks to work their magic unhindered. Apple, cherry, alder won't get overpowered like other charcoal mixes.	Additions To The Starting Lineup       Ok, so the Baseball thing is a little cliche (and most of you faithful readers know I am NOT above cliches), but it appropriately announces the new brands of grills, BBQs and accessories we acquired in the off season. Let's go through the top of the order...     BBQ fanatics rejoice! The Good One is a line of professional level Smokers that range from patio models that vary in size to large tow-behind trailers geared toward caterers and competitive BBQ teams.     This bad boy is aptly named, bordering on a bit humble. I'm guessing they couldn't afford to buy 'The Great One' off Gretsky.     This is a set it and forget it machine. Once the charcoal is lit, adjusting the air dampers is simple and the temperature is easily locked in. The front fire box has a grate over it to allow for standard grilling over hot coals, but the smoker box above is where this BBQ shines.     A true low and slow champion, The Good One has it's pedigree firmly planted in competition smoking. Chris Marks, General Manager of Ace of Hearts BBQ Specialties Inc. has used his to become an 8 time Grand Champion of the American Royal Cookoff Contest. We did two full racks of ribs last Tuesday and the proof is in the use, this smoker is a winner! Wanna see? Check out our before and after pics on our Facebook page here.     The biggest name in Infrared Grilling has made its way to our doorstep and man, are these grills nice!     These guys are so confident that you will love their grills that they offer a 30 day money back return policy on every grill they sell. Who does that?     Their patented Infrared Stainless Steel Burners and High Temp Glass Panels ensure less evaporative air over your food and a better control of lower temperatures than other "Infrared" brands.     If you've never heard of Infrared let me fill you in. Infrared burners utilize the same radiation the sun produces, magnify it, and cook food at temperatures that sear food perfectly, lowering the necessary time it takes to cook your food. The less time meats spend being cooked, the less time the moving air inside the grill has a chance to dry them out. TECs produce meats that are tender and juicy every time. This is why restaurants, especially high-end steak houses, have relied on this technology for decades.     These grills are also built to last, 304 grade stainless steel construction ensures all TECs will stand the test of time, that's why they warranty all bodily components for life. Burners have a standard 5 year warranty on them.     We have spices. Ohhhh, do we have spices.     Rubs, BBQ Sauces, Hot Sauces, Dips, Wood Chunks and Wood Chips. So much good stuff here it's going to take us a while to try all the combinations.     Well known names like Rufus Teague, Bone Suckin Sauce, Three Little Pigs, Pain Is Good and other heavy hitters in the BBQ spice industry     We also have a bottle of the world's hottest hot sauce, The Source. 7.1 Million Scovilles of fire breathing power. You scared yet? You should be, it's under lock and key for a reason.      The 2012 Grill Cooking Class Dates Finalized      Set your calendars ladies and gentlemen, for the 2012 Grill Cooking Class Schedule is complete. Sound the horn, ring the bell, kick the tires and light the fires. I've got six bucks, let's do this!     All start times are for 6:30 and we made sure all these dates fall on a Thursday. Here we go:     May 17 - OSU Buckeye Barbeque Qlub                     I'm not actually certain when these students sleep. Between classes, weekend catering, fundraising for charity, Steak Cook Off, and The World's Longest BBQ (Starts May 8th, ends May 13th), they will be hosting the first class of the new season. I'm beat just writing this.                     Their tireless efforts will certainly pay off as they dazzle the crowd with culinary ingenuity and an unbridled flavor exploration. They have never been afraid to try, and perfect, new methods and ideas when it comes to grilling and BBQ. I'll bet you'd like to have these guy serve your next tailgate or celebration. Just click here.     June 14 - Herb 'Smitty' Smith                     If a company's motto is 'So good, it makes you want to smack somebody!!!' you know they've got something special going on. Smitty is the owner and operator of Smitty's BBQ & Catering, a group delivering on that promise. No lip service here!                     Smitty specializes in fine Southern BBQ so good, it was voted the Mid-South Best BBQ in 2008, 2009 and 2011. Not too shabby. This will be Smitty's first time hosting one of our classes and it should prove to be one low-and-slo event to remember. If you enjoy real BBQ, this is the class you gotta get to. www.smittybbq.com      July 19 - Chef Ed Kowalski                     As Chef of for the Delaware North Companies Sportservice, the company responsible for creating and supplying winning grub at Nationwide Arena (despite the lack of winning on the ice), Chef Ed knows a thing or two about popular sporting event foods. Happily, many of those things are grilled!                     This will also be Chef Ed's first go around at our cooking classes and we welcome a new perspective. I can guarantee you will go home happy, unlike the Jackets 2011 season ticket holders. Seriously though, Go Blue Jackets.     August 16 - Executive Chef Rich Flagg                     The man who started it all, our first guest host is back! Chef Rich has been working hard making his restaurant, Rivage Atlantique in Old Downtown Worthington, a continual success. We are fans, let me tell you (thanks to Chef Rich and Brett Holland for the VIP treatment during Christmas).                     Rich's expertise in seafood is unrivaled at our classes and, if last year was any indication, you will want to get here early so seats are still available. Want a preview? Check out pics from Chef Rich's June 2011 class here.      Grilled Rock Lobster But it wasn't a rock! Ingredients: 2 ten-ounce rock lobster tails, thawed 1/2 cup olive oil 1 tablespoon lemon juice 1 teaspoon paprika 1 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon garlic powder Preparation: Split rock tails lengthwise with a large knife. Mix seasoning with oil and lemon juice. Brush meat side of tail with marinade. Pre-heat grill and place rock tails meat side down and grill five to six minutes until well scored. Turn over lobster and cook another six minutes, brushing often with remaining marinade. Lobster is done when it is opaque and firm to the touch. Corteousy of about.com
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