Damian Buck Grilling Class

Damian Buck Grilling Class – 6/18/26

Damian Buck joined us at Specialty Gas House for another great evening of live-fire cooking, Big Green Egg techniques, and incredible food. A 24-time BBQ Champion and three-time Ohio Eggfest Champion, Damian shared some of his favorite recipes while showing guests how to get the most out of their Big Green Eggs.

The menu featured his Dad’s updated, Dewey’s Big Green Egg Chicken, Herbed Potato Salad, and a crowd-favorite Smoked Mac & Cheese.  A huge thank you to Damian for donating his time and talent to help support cancer research through Buckeye Cruise for Cancer and The James Cancer Hospital. If you’re looking for delicious, chef-prepared meals ready to enjoy at home, be sure to check out Ember Kitchen Co., Damian’s meal prep service, serving Central Ohio with fresh, high-quality meals made from scratch.

Grilling Class Recipes

Here are the recipes from our recent grilling class. This menu brought together Chicken Quarters, Smoked Mac & Cheese and Smoked Herb Potato Salad.

---

Dewey’s Big Green Egg Chicken

Ingredients

• 2 cups white distilled vinegar
• 1 cup vegetable oil
• 1 egg
• 2 tbsp kosher salt
• 1 tbsp smoked salt
• 1 tbsp poultry seasoning
• 1 tbsp coarse black pepper

Directions

1. In a blender, combine vinegar, oil, egg, kosher salt, smoked salt, poultry seasoning, and black pepper. Blend until smooth.
2. Refrigerate the marinade overnight to allow the flavors to come together.
3. Place chicken in a large container or zip-top bag and pour marinade over the chicken.
4. Marinate in the refrigerator for 2–4 hours.
5. Remove chicken from the marinade and allow excess marinade to drain off. Pat the skin dry with paper towels.
6. Preheat Big Green Egg to 400°F indirect.
7. Place chicken skin-side up on the grill and cook until the internal temperature reaches approximately 170°F in the thickest part of the thigh.
8. Avoid spraying or basting during the first half of the cook. If desired, lightly baste once during the second half using reserved marinade that has not touched raw chicken.
9. When the chicken reaches 170°F, remove the convEGGtor and increase the temperature to 500–550°F.
10. Grill skin-side down directly over the coals for 1–3 minutes, watching carefully for flare-ups, until the skin is crisp and golden.
11. Continue cooking until the thighs reach 185–190°F internal temperature.
12. Rest 10 minutes before serving. Can do final spritz.

---

Herbed Potato Salad

Ingredients

• 2 lb small potatoes, halved
• 1 tbsp Lanes Brisket Seasoning

Herb Dressing:

• ¼ cup olive oil
• ⅓ cup fresh flat-leaf parsley, roughly chopped
• ⅓ cup green onions, roughly chopped
• 2 tbsp fresh lemon juice
• 2 tsp Dijon mustard
• 2 cloves garlic, roughly chopped
• 1 Tbsp Lanes Brisket Seasoning

Finish:

• 3 stalks celery, diced
• 2 tbsp parsley, chopped
• 2 tbsp green onions, thinly sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Set your Big Green Egg for indirect cooking at 350°F.
2. Halve the baby potatoes. Place in a bowl and lightly toss with olive oil and Lawry’s Black Pepper Seasoned Salt.
3. Transfer the potatoes to a cast-iron pan or hotel pan and place on the grill.
4. Cook until probe tender, about 50–70 minutes depending on size, stirring occasionally for even cooking.
5. While the potatoes cook, combine the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic, black pepper, and ¼ cup water or chicken stock in a blender. Blend until smooth.
6. Transfer the hot potatoes to a large mixing bowl and toss with the dressing while still warm.
7. Let rest for 10–15 minutes.
8. Fold in the celery, chopped parsley, and sliced green onions.
9. Taste and adjust with additional Lawry’s Black Pepper Seasoned Salt if needed.
10. Serve warm, room temperature, or chilled.

---

Mac & Cheese

Ingredients

• 1 lb Barilla Cellentani pasta
• 10 oz white American cheese, shredded
• 10 oz Tillamook Sharp Cheddar, shredded 

Custard:

• 2 eggs
• 1½ cups heavy cream
• ½ cup milk
• 4 tbsp unsalted butter, melted
• 1½ tsp fine kosher salt
• ½ tsp coarse black pepper
• ½ tsp mustard powder

 

Directions

1. Preheat the Big Green Egg for indirect cooking at 350°F.
2. Bring a large pot of salted water to a boil. Cook the cellentani until very al dente, about 2–3 minutes less than package directions. Drain.
3. In a large bowl, whisk together the eggs, heavy cream, milk, kosher salt, black pepper, and mustard powder.
4. Add the warm pasta, white American cheese, and Tillamook Sharp Cheddar. Mix until evenly combined. Transfer the mixture to a disposable aluminum pan.
5. Evenly distribute the butter over the top of the macaroni and cheese. Cover tightly with aluminum foil.
6. Place the pan inside a larger pan filled with hot water to create a water bath.
7. Transfer to the Big Green Egg and cook at 350°F for 45–60 minutes, or until the custard is set and the cheese is fully melted.
8. Remove from the grill and let rest for 10 minutes before serving.

 

Comments/Questions

We’d love to hear from you! Give us a comment on what you thought or if you have any questions. Check our grilling class calendar to join us at our next one! 

Grilling Classes