September 2011 Newsletter

September 2011 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  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!	Buckeye Barbeque Battle     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.      Grilled Jalapeno Poppers 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.
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

August Grill Cooking Class 2011

			August Grill Class Invite
			Now that's BBQ!!! Date: Thursday August 18th Time: 6:30 RSVP here:  specialtygashouse@sbcglobal.net or call 614-261-0824 This is it! The final installment of  our ever popular grill cooking classes. Chef Rich wowed us with his Low Country cuisine and Chef Matt displayed his spectacular Korean BBQ skills. Now we turn the spotlight to a group of talented young students, the Buckeye Barbecue Qlub. Since 2006, they have been the official BBQ club of The Ohio State University. What will these creative cooks concoct? Not even we know. What we do know from attending the World's Longest Barbecue, one of their May events (click on their link to see more), the members of this club are some of the most inventive new cooks we have met. This class is a great way to finish out the grilling season so don't hesitate to invite your family, friends and neighbors!

August 2011 Newsletter

August 2011 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  Beer can chicken is a wonderful BBQ basic to get ooos and ahhs from even the most seasoned grill veterans. Made simple and delicious, this style of cooking a 4-5 lb roaster is practically fool proof. A beer can chicken rack will make this style of cooking even easier by supporting your bird during the roast. It folds down for easy storage, is easily cleaned and is completely affordable for all budgets.	Biggest Grill Class Yet!!!          Holy Cow!     The July Grill Cooking Class was the largest attendance on record since we started hosting these back in 2005.     And what a show it was! Executive Chef Matt Goings pulled out all the stops displaying his Korean BBQ creations. The Bok Choy and Korean BBQ Pork were the big hits of the evening. Our biggest thanks to Andrea and Matt Goings for putting on such a wonderful show.     For those who missed out, all the mouth-watering pictures of the nights event are posted on the gallery page of our website along with Chef Matt's recipes (we also put one at the bottom of this email). Click on the link here to check it out.     Now if you missed it (and boy, did you miss it), we have one more spectacular class scheduled for this year. The OSU BBQ Qlub will be out to dazzle us. These are creative minds with sometimes outside-of-the-box thinking when it comes to outdoor cooking so we expect a very interesting show.     If you know someone who could benefit from such teachings, or foodies looking to try the fare of quality cooks and chefs, please forward this email on and encourage them to sign up on our website.    Looking for a Sign         Sign, sign, everywhere a sign... except down on Indianola Ave. to help guide people to our exquisitely hidden retail store and propane fill location.     We have been trying for years to solve our customers number one complaint, 'You are so hard to find!'     The good news is we are closer than ever before to making this happen, and you can help, too.     Stop by our retail location (for those who can find us) and fill out our survey, or answer these 5 questions in an email and send it to: rob@specialtygashouse.com      1. How hard are we to find?     2. How many times did you pass your turn (in the past) before finding us?     3. How many times a year do you frequent our store?     4. Have you ever felt you were a danger or in danger to/from other drivers while trying to find us?     5. Would a prominently displayed sign help you in any way?     Your input will assist us greatly in the campaign to acquire permission for simple road signage from the city and thanks to all those who have already filled out our in-store survey. Do this, don't do that, don't we need a sign?      Chef Matt's Recipe 5 Spice Charred Sweet Potato Salad 2 Each Sweet Potatoes Peeled                    2 Tbsp Vegetable Oil                                  2 Tbsp Chinese Five Spice Powder Slice Peeled Sweet Potatoes length-wise into 1/2 in. slices. In a large bowl combine oil and five spice powder. Add sliced potatoes and toss to coat. Marinate potatoes for 15 minutes. 1 Each Orange, Zested and Juiced            4 Tbsp Cilantro Minced                               3 Tbsp Ginger, Peeked and Minced            1 1/2 Tbsp Fish Sauce                                1 1/2 Tbsp Soy Sauce                                 1 Tsp Garlic Minced                                    1/2 Tsp Ground Black Pepper                     1 Tbsp Chinese 5 Spice Powder                  1/2 Each Small Red Onion                           3/4 Tsp Salt                                                 2 Tsp Brown Sugar While potatoes are marinating, combine orange juice and zest, cilantro, ginger, fish sauce, soy sauce, garlic, black pepper, and 5 spice powder and set aside. Preheat grill to med-high heat. Grill 4-5 Min. per side. When potatoes are cooked through and slightly charred, remove to a large bowl, toss with the dressing and allow to cool in the marinade. Peel the red onion and cut in half from top to bottom. Place half cut onion face side down and slice thinly. Place in colander and rinse in hot water for 20 sec. Turn water to cold and rinse for a further 30 sec.. Drain and stir into potato salad along with salt and sugar. Garnish with cilantro leaves.
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

July Grill Cooking Class 2011

			July Grill Class Invite
			Where's the beef? Date: Thursday July 14th Time: 6:30 RSVP here: specialtygashouse@sbcglobal.net or call 614-261-0824. Let us know how many will be attending. All are welcome. Matt Goings, Executive Chef Mitchell's Steakhouse Polaris, is the next special guest in our Grill Cooking Class Series.     This is a must see. Matt has been one of Cameron Mitchell's finest chefs for years. In 2008, Ruth's Hospitality Group (Ruth's Chis Steakhouse) acquired several of the famed Cameron Mitchell's franchises including Cameron's, Columbus Fishmarket, Mitchell's Fishmarket and Mitchell's Steakhouse. Both companies are renowned for boasting some of the highest quality restaurants in the nation. We couldn't be more pleased to have a chef with such a pedigree grace our humble parking lot. You don't want to miss this one!

July 2011 Newsletter

July 2011 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  A jalapeno rack lets you roast peppers to perfection, and your grill will sizzle with the Big Green Egg Jalapeno Rack. This design can hold up to 20 peppers upright and is made with a sturdy, stainless steel construction. A jalapeno corer is included in the set, making it painless to remove the seeds before firing up your grill and setting up this jalapeno rack.	July 14th Grill Cooking Class     Our June Class was one of our best ever thanks to Executive Chef Rich Flagg of the Rivage Atlantique. Your response was astounding and we thank all in attendance. Didn't make it? Check out the slideshow in our gallery here.     We're going to keep the ball rolling into the heart of Summer. On July 14th (a Thursday) we are please to announce our next special guest, Mitchell's Polaris Executive Chef Matt Goings.     Matt started his career after college with the Fifty-Five Restaurant Group,where he earned a sous chef position after seven years. In 1999, he was a sous chef for the opening team of the Columbus Fish Market Crosswoods. He was quickly promoted to executive sous chef after transferring to the Grandview Fish Market. In September 2002, he was promoted to Executive Chef at Mitchell's Steakhouse Polaris.     Matt says his favorite food is anything Mexican, which may influence his menu for the presentation, but it would be prudent not to miss out on Matt's expertise with all things beef. Invitations are coming shortly, but you can RSVP anytime to specialtygashouse@sbcglobal.net. Just let us know how many will be attending and a phone number where you can be reached.    Grilling Competition. You In?     We need your feedback. We're putting the feelers out for folks who would be interested in finding out who really is the 'King of the Grill'.     This would be a competition of amateur backyard warriors prepared to do battle amongst the smoldering briquettes to find out who is the backyard barbecue best.     But in order to do it we need your input.      We were thinking of showdown featuring the three outdoor cooking basics, Barbecue (low and slow), Roasting, and Grilling. This will be an amateur event only, no grilling professionals or fully staffed catering teams. Just you and the BBQ.     If we get enough responses we will be so inclined as to plan the first annual grill off for this September, but it won't happen without your voice. Come on Central Ohio stand up and be heard, and while your at it, any ideas for classes and judging are welcome too!     Send us your thoughts to specialtygashouse@sbcglobal.net. Bring it on!     Come and usurp Rob as the 'Grill Sergeant', if you dare!  >>>>>>>>>>>>>>>>>>>>>>>    Beef Tenderloin with Horseradish Butter     Beef Tenderloin is one of my personal favorite cuts of beef. This recipe tends to leave a nice crispy bark on the outside and is pure deliciousness. Enjoy.     1    2 1/4 lb. Beef Tenderloin     1    tbsp. Olive Oil     1/2 tbsp. Sea Salt     1    tspn. Ground Peppercorn     1/4 cup Chopped Fresh Herbs (Majoram, Thyme, Sage and Parsley) Put the meat in a shallow dish and brush with olive oil. Sprinkle with salt, peppercorns and herbs. Cover and let marinade in the fridge for about two hours. Return to room temperature before cooking. Preheat Grill for Indirect turning opposing burner to Med-Hi. Sear meat over direct heat (burner in use) for 8 minutes giving 1/4 turn every 2 minutes until crusted on all sides. Move to cooler part of grill and cover with a lid. Cook 16-18 min. for rare or 20-25 min. medium rare. Pull. Let stand for 15 minutes. Serve. Optional: Horseradish Butter     1/2 cup Unsalted Butter, room temp     3    tbsp. grated horseradish     1    pinch of Salt  Mash Butter until soft, then add remaining ingredients. Mix well. Roll into log form in plastic wrap and chill in the fridge. Serve cold.
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

June 2011 Newsletter

June 2011 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    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.	Web Site Redesign     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 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.
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

June Grill Cooking Class 2011

			June Grill Class Invite
			The first class is here! Date: Thursday June 6th Time: 6:30 RSVP here: specialtygashouse@sbcglobal.net or call 614-261-0824 This will not only be the first class of the new year, but our first Executive Chef guest teacher, Rich Flagg! Rich is Executive Chef at the new restaurant, Rivage Atlantique, in Worthington. Check out this fabulous new dining experience located at 652 High St. Go to http://rivageatlantique.com/ for more information. With 15 years experience we expect to see his New England and Low Country influences on the menu for this class. Clam bake and grilled lobster are a few examples of what we could see. We are honored to have him teach the first in a series of three classes this year. WWW.SPECIALTYGASHOUSE.COM