June 2012 Newsletter

June 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  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!	Events Schedule Grows    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.         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 Ingredients 2 (12-in. long) sheets aluminum foil 24 blue corn tortilla chips 1 cup diced, boneless cooked chicken or turkey 1 cup shredded reduced-fat Monterey Jack cheese, or other mild white cheese 1 jalapeño chile, stemmed and sliced in thin rounds 1 small, red tomato, seeded and diced 1 ripe, fresh California Avocado, peeled, seeded and diced Chile and lime seasoning, optional to taste Instructions 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. Spread tortilla chips on foil bowl; top with chicken, cheese and chiles. 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. 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/
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

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
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

April 2012 Newsletter

April 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    Bear Paws are the latest and greatest gadget for the BBQ guru in you! These are durable 'claws' that take the hard work out of shredding, gripping and holding your BBQ meats. These things are cool, let me tell you. And, as is always important to us, these are Made in the USA.	Time to Make The Tough Choice    It's officially Spring... no matter what the thermometer said back in February, it's Spring.     This means it's time to uncover that grill or smoker and start to assess it's needs, whether it be a fresh set of cook grids (because you got enough iron in your diet from the old set) or a new burner system that 'actually cooks my food.'     A lot of people ask me how you know when it's time to replace that old tired friend for a new buddy. Sometimes, as is the case in this picture, there is an easy answer. In other cases it may not be so clear. Here are a few things to take into consideration when faced with such an issue. What kind of shape is the body of the grill in?While guts can be acquired, most bodily components are not easy to attain on older grill models. One way to check is to give the grill a good shake and check out the loose areas. Then decide whether it's as simple of a fix as tightening a bolt or if the part is rotting. If it's the latter, time to start shopping. What is the value of my grill versus the new one I'm looking at? Many times people throw away grills when all that is needed is replacement parts (burners, cook grids, etc.). Sometimes these grills are high-end models that get replaced by bargain basement cheapos that are more likely to die this summer in the wind than last an entire year. What a shame. This is like junking your Ferrari because it needed tires and buying some no-name sedan. So sad. Will I get the value out of replacement parts before my grill dies? In a lot of cases this is tougher to figure out. That's where we come in. Time to ask the experts. Make a list of the things necessary to get the grill back up and running along with any problem areas you may see (a picture can help with this). Take this list and your make and model and give the question to one of our specialists. We can help lighten the burden of making a $200.00 gamble. No fresh parts should go in the trash due to lack of inspection! Do I even like the grill I have? Like any bad relationship, realizing when it's time to sever ties can sometimes be blocked by blind loyalty or stubborn devotion. You deserve better, realize this. There are many grilled fish in the sea.... I think I derailed for a moment. Anyway, ditch that zero, let us play matchmaker and introduce you to that backyard hero you deserve. It's not you, it's it.     Hope this helps. There are probably some points I missed, and should that be the case we would love to hear from you. Tell us your about your nightmare grill relationships and BBQ breakups on Facebook. We'd love to hear them!      We Got an App for That     I know what you are thinking....     'I soooo wish there was an easy to use app where I could get all my Specialty Gas House information!!!!'     Ok, so I may not have my finger on the pulse of the general public yet, but this app is pretty cool!     If you have a smart phone, you can scan the code below to download the official Specialty Gas House App. This links you directly to our Facebook, YouTube and Twitter feeds, email, phone and events calendar. It also, and I really like this one, has a quick link to Google maps for those of you who have trouble finding us.     The download is , of course, free and it will help you keep up with deals, events, tips, tricks, just about everything that is going down at your favorite little gas grill and fireplace shop. Here is the QR scan code:                                               Bacon Bomb Explosion Recipe: 2lbs.of Thick Sliced Bacon 3-4lbs.of Ground Pork (or Pork Sausage) Pork Rub Your favorite Barbecue Sauce Bell Peppers Onion Shredded Cheese     This is a Pork and Bacon recipe easily done on a basic backyard BBQ grill.     Use Pork Sausage meat, or season your own Ground Pork. Flatten the Ground Pork into a 1 inch thick rectangle as shown. Sprinkle the top with Pork Rub and then add cut-up veggie's. Mop on some sauce. Now add some shredded cheese. Roll the pork into a loaf. Arrange the bacon using a basket weave design as shown. Now wrap the Pork in the Bacon weave. Place the Bacon Bomb opposite the hot coals, add some hardwood for a light smoke, cover the grill and cook for about 3-4 hours at 225-275f, or until the internal temp of the loaf reaches 165f. Occasionally mop with your favorite sauce. Remove and slice to order.
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

March 2012 Newsletter

March 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  The SmokerIn is a new and unique smoker box. The oval design allows it to fit in between the heat shields of most gas grills. The removable handle allows for ease of refill and deployment. With all stainless construction, this handy little tool will be a must have for the upcoming BBQ season.	Time to Get Grillin'..... Early!     I'd like to personally shake the person's hand who predicted accurately that we would be lounging around outdoors in short sleeves, for this individual is truly a soothsayer of old and worthy to be crowned meteorological phenom of the 21st century. Stand down Doppler, you've been dethroned.     Assuming you survived the Ides of March, you have been enjoying the rare splendor that is beautiful Central Ohio weather. And that can mean only one thing, cooking outdoors! It's time to brush the debris off your best patio companion and get grilling.     As always, Specialty Gas House is your one stop shop for acquiring all manner of parts, accessories and fun accouterment to make your cookout fabu. We have taken it upon ourselves to switch over early as well, getting in new grills and accessories by the day.     Of course, this wouldn't be a quality SGH Public Service Announcement without mentioning our highly trained Service Staff that can lay down the dirty work for you. Let our experts give your grill the tune-up it deserves.     And to those customers who told us, 'Watch out for next week, it's going to get colder.' ........     Et tu Brute?    Congrats to Our Home and Garden Show Grill Contest Winners!     The big winners of the Home and Garden Show!     Debbie Yates of Pickerington won our durable MHP gas grill while Tim and Michele Peddicord of Delaware won the coveted Big Green Egg.      We would like to thank all of you who came down to the Celeste Center and visited with us. I can tell you we had a blast meeting and talking grills with all of you. This was just our third year at the show and it was our best to date.     Not one of our winners? No worries, a little birdie told me we will do it all again next year. With so many smiling faces, it's hard to call what we do work.    Grilled Lamb Chops, Garlic, Olive Oil, Thyme, Lemon Ingredients 1/2 cup Greek olive oil, plus 2 tablespoons for lemons 6 cloves garlic, finely chopped 1/4 cup thyme leaves, roughly chopped 2 racks of lamb, 8 chops each, trimmed Salt and freshly ground pepper 8 lemons, cut in 1/2 crosswise Sprigs oregano and dill, for garnish Directions Whisk together oil, garlic and thyme in a shallow largebaking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator. Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops. Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove. Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnishwith fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.    Recipe Courtesy of Bobby Flay/foodnetwork.com
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net

February 2012 Newsletter

February 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    This may sound like a no-brainer but I can't tell you how many customers I've talked to who have gas appliances in their homes and no CO detector present. This shouldn't only be priority if you have gas logs, any home with gas should have one of these. We sell them, and so do many stores. If you don't have one, count this as another 'to do' on your list. You may just thank me some day.	Central Ohio Home and Garden Show 2012     Has it been a year? Man, it sure doesn't feel like it.     This year we decided to set our booth back in the Celeste Center, also known as the side with all the landscaping, as we feel our spring products like MHP and Big Green Egg fit better in an outdoor environment, even a faux one.     The show starts on Saturday, February 25th and runs through Sunday, March 4th. For further dates and times click on the Columbus Dispatch link here:     http://www.dispatchevents.com/content/sections/central-ohio-h-and-g/index.html     Of course you will see the same familiar smiling faces, Rob, Justin, Aaron and myself. Heck, we may even let Brett out of the basement long enough for a visit, but only if he promises not to bite.     All kidding aside, come down and pay us a visit, register to win a grill, and get the latest scoop on the newest products available for your new Spring project. Whether it be a patio that needs a grill, a front yard in need of some light, or a fireplace in need of remodeling or upgrade, we've got the products and the knowledge to make it happen.      Join Us On The Interwebs!!!!    In order to expand our availability and contact with our loyal customers we have joined the ranks of Twitter and established our very own channel on YouTube.         The YouTube channel will be a fun and informative site with tips on grilling and fireplace operations. Highlights from our cooking classes, the Buckeye Barbeque Battle, and other events will be available as well. Of course, we would be remiss if we didn't include the occasional blooper reel.     I think we are most proud of the informational content we intend on providing. We plan on a series of tutorial videos for both fireplaces and grills. For fireplaces this will include things like lighting pilots, safe operations and answering common questions. Grill videos will include not only cooking tips and tricks but maintenance pointers as well. Leave us some of your recommendations of what videos you would like to see to help us get started. You could even leave these suggestions on.... oh say....     Twitter.     Yes, Twitter. We have joined the ranks of the, tweeters? twatters? How does that work as a group tense?     While we are ironing out the grammatical details (my apologies for the twatters, I couldn't help myself), we have figured out how to actually use this website. Don't laugh, it took some time.     It is a great sounding board for you to receive information about new products and promotions, keep up with the latest news on future grilling class times and changes, and for you to praise or bash us. We prefer praise, if you please.        So check out these newest additions to our online prowess. I promise you won't regret it, much. Click on the link below or the logos above.        http://www.youtube.com/user/SpecialtyGasHouse         https://twitter.com   @SpecGasHouse     Not on Twitter? YouTube seem daunting? We will always have our Facebook page available for contact. You can click the Facebook link at the top to 'like' us on our page. Oh, and there is this fancy contraption called the telephone I've heard is still available for use.... but that is an unconfirmed rumor. 614-261-0824 is the number, just in case the rumors are founded.      Recipe's Return Coriander Beef (serves 4) 1 2-lb beef roast, cut into large chunks 2 tablespoons ground coriander 1 teaspoon ground cumin 1 tablespoon paprika 8 garlic cloves, divided 2 teaspoons kosher salt 2 tablespoons lemon juice 5 red bell peppers 4 tablespoons olive oil 8 dried apricots, diced Black pepper to taste 2 lemons, cut into wedges Finely chopped fresh cilantro (this is technically a garnish but I really think the dish would be lacking without it.) Equipment: Big Green Egg or other grill.  You can technically use the broiler as well, but it won't be the same. Bowl Zip-top plastic bag Large paper bag Crush half of the garlic cloves.  Combine them with the spices and lemon juice.  If you want to take care of all of this in a mini-prep type food processor your life will be much easier. Put the paste into the zip-top bag.  Add the meat chunks.  Press all of the air out of the bag, seal it and squeeze the meat around until it is all well coated in the marinade.  Set aside at room temperature for an hour or so. Prepare the grill for direct heat cooking at about 450°.  The Spouse has specifically asked me to point out that if you cook at any higher temperature the spice paste will char and you'll lose the delicate flavors contained therein. Drizzle the oil over the peppers and put them on the grill.  Grill until the skin is blackened and blistered, turning frequently.  Transfer the peppers to the paper bag, roll the top tightly shut and set aside 10 minutes. Pull the skin off the peppers.  Seed them and slice them, then put into a bowl. Chop the remaining garlic finely and add it to the bowl along with the chopped apricots and black pepper.  Set aside. Grill the meat about 7 or 8 minutes, depending on your desired degree of doneness. Just before serving, sprinkle the cilantro over the meat.  We served the meat and the peppers separately, but you can do as you see fit. Courtesy FeerlessKitchen.com
Tel: (614) 261-0824 Fax: (614) 261-1794 Email: specialtygashouse@sbcglobal.net