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Gadget of The Month
Planking is nothing new to us
or the grilling world. But these unique cross-cut grilling planks are a
different breed indeed. Trunks cut on the bias allow for the complete
log to be used, leaving the bark in place and imparting a more complete
flavor. The cross-cut also absorbs more moisture than standard planks
for better results and less charring of the wood. That means more uses! |
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Events Schedule Grows
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Seeing as how we have added even more events to the 2012
schedule, let's take a moment for review. This will be on the final, so
take notes.
 June 14 - Smitty's BBQ - Grill Cooking Class Vol.2
Herb 'Smitty' Smith will be on hand to show why his BBQ and
catering company was voted Mid-South Best BBQ in 2008, 2009 and 2011.
Smitty's company is local, so be sure to check out all he does by
clicking on his logo to the left (we love promoting locally). His
Southern BBQ style is something we have yet to display at our Grill
Cooking Classes and for you low-and-slo fans, consider this a can't
miss.
June 30 - Chris Marks - 8 time Royal American Champion
This one is going to be big!!!! While a departure from our
normal Grill Cooking Classes, this class is a hands-on beginning smoking
class taught by Chris Marks of the Three Little Pigs Competition BBQ
Team. You will get your own slab of baby back ribs and chicken thigh and
Chris will walk you through prep, smoke and cook for a competition
quality finish. This is pay-to-play and seats are limited. For those of
you serious about BBQ, this class you won't want to pass up. Go home
with some great food and even better knowledge. More details to come.
 July 19 - Chef Ed Kowalski - Grill Cooking Class Vol.3
Bluejackets fans this one is for you, and everyone else. I'm
sure not many of you have heard of the Delaware North Companies (DNC)
Sportservice or of Chef Ed. After this class, that will change. Chef Ed
is part of the group that delivers delicious recipes to feed hungry
spectators at Nationwide Arena. Fine dining, gourmet catering,
concessions, Chef Ed is a master of them all.
 July 28 - Huntington Park - Big Green Egg "The Official Grill of the Columbus Clippers"
You read that right BGE and baseball fans! What better pairing
than great food and America's Greatest Pastime. And we are proud to
represent this fine brand in such a grand manner. We are setting up our
booth at the Centerfield Gate with the charcoal scent wafting over the
crowd, filling the park with the glorious goodness that is BBQ. Oh, and
we will be handing out samples of our freshly cooked wares. We will
start serving an hour before first pitch. Come down and see us for some
great food and the latest on BGE deals (The Fan Package, more on that
later).
 August 7 - "Barbecue" Bob Nurmikko - The Grillin' Guys Radio Show
Our second pay-to-play class, Bob Nurmikko hosts the Grillin'
Guys Radio Show and teaches his own cooking classes as well. Bob like to
keep things relaxed, so beverages will be on hand to loosen things up.
The show will start with the basics and go through details of the prep
and cook. This is a 3 hour class so pack a lunch..... naw kidding, Bob's
got you taken care of! He will send you home with a wealth of knowledge
and a smoked rack to finish off at home. That means lunch and dinner
are covered!
August 16 - Chef Rich Flagg - Grill Cooking Class Vol.4
The return of the popular Rivage Atlantique Executive Chef,
Rich Flagg wowed us with his expertise on grilled seafood. He even
received a couple gasps from the audience while dispatching a couple of
tasty lobsters. No worries, they were delicious. Come see Rich show off
his culinary talents once again this August, Get there early, I have a
feeling this may become standing room only.
August 25 - Buckeye Barbeque Battle
Last year this was a massive hit and our largest event to
date. 9 competitors, pros and joes, all competing for the same glory, to
be the 1st BBB Champion ever crowned. We had a lot of fun seeing
familiar faces and making new friends. There was music, food (not just
from competitors but concession trailers as well), games, and, of
course, grills!
We expect to see most of our original competitors back and
welcome as many as would like to compete. For details on entering to
compete, contact Rob at rob@specialtygashouse.com or call 614-261-0824.
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| OSU BBQ Wins Full-Ride Scholarships for May Cooking Class |
It comes as no wonder that your humble newsletter author
is a devoted fan of The Onion and, while I wish it were true, the OSU
Buckeye Barbeque Qlub does deserve a massive amount of credit for
putting on another great Grill Cooking Class in May. Too bad our credit
doesn't transfer to class credit. You've got me beat Columbus State!
 All
kidding aside, these guys delivered once again in a dazzling
demonstration to a crowd that was as exuberant as the young men who put
it on. We must say, it was electric (boogie woogie woogie). A special
thanks to Adam Culbertson, Ross Butters, Josh Brown, Joe Columbre and
Tyler Kreinbrink.
Don't forget the OSU BBQ has a schedule all it's own. They
also provide catering, sponsor events, and raise money for charity at
every turn. Give them a visit, donate your time or money, or just be
there to give these guys a show of support. They work hard as students,
cooks, and young pillars of this community and Specialty Gas House
couldn't be prouder of our affiliation with such a great group. Click on
the logo to visit their webpage. |
| California Grilled Nachos |
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Layer the two sheets of foil on top of each other
and fold about 2” up on all four sides to form a rectangular bowl shape.
Crimp corners.
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Spread tortilla chips on foil bowl; top with chicken, cheese and chiles.
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Place foil bowl with chips, chicken, cheese and
chiles on a hot barbecue grill over indirect heat. (The top shelf of a
two-shelf grill works well, or you can place in an area of the grill
that is not directly over the gas flame or coals.) Cover grill and heat
for about 2 to 5 minutes, or until cheese is melted. Carefully remove
from grill and place on a heat-safe dish.
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Top chips with the diced tomato and avocado. Sprinkle with seasoning if desired and serve immediately.
Serving Suggestion: If desired, top with diced red
onion and sprinkle with cilantro. Serve with fresh lime wedges. Also
delicious with a bowl of fresh guacamole for double the avocado
enjoyment!
Beverage Pairings: Perfect with fresh-squeezed lemonade.
*Large avocados are recommended for this recipe. A
large avocado averages about 8 ounces. If using smaller or larger size
avocados adjust the quantity accordingly.
Courtesy of http://www.avocado.org/
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