Category: Grilling Class Recipes

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

Chef Dan Varga (The Hungarian Butcher) Grilling Class – 5/14/26

Chef Dan Varga joined us once again at Specialty Gas House for another sold-out grilling class benefiting Honor Flight Columbus, and once again, he absolutely delivered. Chef Dan and Gaby put together an incredible menu packed with bold flavors, live-fire cooking techniques, and creative twists.

The evening featured Al Pastor Pork Skewers served over a fresh red slaw, Sriracha & Sweet Chili Smoked Chicken with Hei Hei Kimchi and steamed rice, and finished with Grilled Georgia Peaches topped with whipped mascarpone, honey, and thyme. From smoking and caramelizing chicken on the Big Green Egg to perfectly grilled peaches for dessert, the class was full of inspiration, technique, and amazing food.

A huge thank you to Chef Dan for continuing to donate his time and talent to help raise money for Honor Flight Columbus. Be sure to visit Chef Dan, Gaby and his team at The Hungarian Butcher in Worthington for incredible cuts of meat, house-made specialties, and one of the best butcher shop experiences in Central Ohio. Hungarian Butcher – 2177 W Granville Rd, Columbus, OH 43085

Grilling Class Recipes

Here are the recipes from our recent grilling class. This menu brought together smoky, sweet, spicy, and fresh flavors with al pastor pork skewers, smoked chicken with kimchi, and grilled peaches with whipped mascarpone.

Al Pastor Skewers

Ingredients

Skewers

• 1.5 lb diced pork neck/collar, also known as coppa
• ½ pineapple, cut into 1-inch cubes
• 1 medium onion, cut into 1-inch cubes

Marinade

• 3 oz dried guajillo chiles, soaked in very hot water for 30 minutes
• ½ onion
• 8 oz diced pineapple
• ½ cup apple cider vinegar
• 1 tbsp dried oregano
• 1 tbsp cumin
• 1 tbsp salt

Directions

1. Add all marinade ingredients to a blender or food processor and blend until smooth.
2. Toss diced pork with the marinade until fully coated.
3. Refrigerate for several hours or overnight.
4. Build skewers by alternating pork, pineapple, and onion.
5. Grill over charcoal until the pork reaches an internal temperature of 165°F.
6. Rest for 10 minutes.
7. Serve over red slaw.

Red Slaw

Ingredients

• 1 head red cabbage, shredded
• 2 shallots, julienned
• 1 bunch radishes, sliced
• 1 bunch cilantro, chopped
• 2 jalapeños, diced
• 2 cucumbers, sliced
• Dried oregano, to taste
• 1 cup lime juice
• Salt, to taste

Directions

1. Combine all ingredients in a large bowl.
2. Toss well.
3. Chill before serving.

Sriracha & Sweet Chili Smoked Chicken with Hei Hei Kimchi

Ingredients

• 1 cup Sriracha
• 1 cup Thai sweet chili sauce
• JJ’s Chipotle Carolina Dry Rub
• 2 lb chicken parts of choice
• 1 jar Hei Hei Kimchi
• 2 cups steamed rice

Directions

1. Marinate the chicken overnight with Sriracha, Thai sweet chili sauce, and JJ’s Chipotle Carolina Dry Rub.
2. Set the Big Green Egg to 225°F.
3. Smoke chicken for 60–90 minutes, or until it reaches an internal temperature of 165°F.
4. Increase grill temperature to 420°F.
5. Grill chicken to finish and caramelize the exterior.
6. Rest for 15 minutes.
7. Serve with Hei Hei Kimchi and steamed rice.

Grilled Georgia Peaches with Whipped Mascarpone, Honey & Thyme

Ingredients

Peaches

• 4 peaches, halved and pitted
• 4 oz brown sugar
• 1 tbsp olive oil
• 1 tbsp local honey
• 3 sprigs thyme

Whipped Mascarpone

• 8 oz mascarpone
• 1 oz granulated sugar
• 1 tbsp vanilla
• 8 oz heavy whipping cream

Directions

1. Drizzle peaches with olive oil and sprinkle with brown sugar.
2. Grill cut side down until slightly tender.
3. Flip and continue grilling for several more minutes.
4. Remove from the grill and drizzle with honey and thyme.

Whipped Mascarpone Directions

1. Combine heavy cream, mascarpone, sugar, and vanilla.
2. Whip until stiff peaks form.
3. Chill until ready to serve.

To Serve

1. Plate the grilled peaches.
2. Top with whipped mascarpone.
3. Finish with additional honey and thyme, if desired.

Specialty Gas House Pineapple Ranch Water

A light, refreshing cocktail served during our grilling class that pairs perfectly with Summer cookouts.

Ingredients

• 2 oz tequila blanco
• 2 oz pineapple juice
• ½ oz fresh lime juice
• ½ oz agave syrup
• Topo Chico sparkling water
• Optional splash of grenadine
• Lime wedge for garnish

Directions

1. Fill a glass with ice.
2. Add tequila, pineapple juice, lime juice, and agave syrup.
3. Top with Topo Chico and gently stir.
4. Add a small splash of grenadine if desired for extra sweetness and color.
5. Garnish with a lime wedge and serve cold.

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

Columbus Donair Recipe

Chef Aaron Mercier, the executive chef at Watershed Kitchen & Bar, joined us for our first grilling class in 2 years! This recipe for Columbus Donair is based on a Nova Scotian adaptation of the classic Mediterranean sandwich, the Doner Kebab. This is a reimagining of a favorite college-era street food of mine. It incorporates the work of two standout local makers, Macelleria Butcher Shop in Bexley, and Black Cap Hot Sauce by Jack Moore, the owner of Ruffled Feather ferments. You can buy both the Merguez and Black Cap at Macellaria. 

Ingredients Snapshot:

• Merguez Sausage (recipe follows or buy prepared) 
• Black Cap Hot Sauce 
• Onion Powder 
• Garlic Powder 
• White Distilled Vinegar 
• Sweetened Condensed Milk 
• Cucumbers 
• Onions of choice (I prefer white) 
• Kosher Salt 
• Herbs Of Choice 
• Lime Juice, lemon juice, or white vinegar

Merguez Recipe 

• ½ tsp cumin seed 
• ½ tsp coriander seed 
• ½ tsp fennel seed 
• 1 lb ground lamb 
• 2 tbsp fresh cilantro, chopped, plus more for garnish 
• 2 garlic minced 
• 1 ½ tsp kosher salt 
• 1 tsp paprika 
• ½ tsp cayenne 
• Grill spray or olive oil and a cotton towel 

Mix together and then form around skewers for easy grilling. Sear on a hot grill then transfer to an indirect side to cook all the way through.

Cucumber Salad Ingredients & Recipe

• 1 English cucumber, sliced thin 
• ½ small white onion, julienned 
• Herbs of Choice 
• 2 tsp salt 
• Lime juice to taste, or lemon, about 1 tbsp 
• 1 tbsp Extra virgin olive oil

Mix all together and set in the fridge to marinate.

Flatbread Ingredients & Recipe

• 375 g water, 90 F 65% 
• 580 g AP flour 100% 
• 14.5 g salt 2.5% 
• 3.75 g instant yeast .65% 
• 6 g Extra virgin olive oil, 1%

Mix all in a stand mixer on low speed to combine. Increase speed to medium, mix 8 mins. Rest dough 30 mins. Portion and shape, rest 30 mins. Can be held overnight and covered in a refrigerator. To bake, roll out into 5-8 inch rounds. Can be baked on a cookie sheet or grilled on a griddle. Can be held cold and reheated on a griddle, oven sheet, or even on the grill. Best if re-oiled and lightly seasoned for this step.

Donair Sauce 

• (2) 14 oz cans sweetened condensed milk 
• 4 oz black cap hot sauce 
• 4 oz distilled white vinegar 
• 1 tbsp each: onion powder, garlic powder, ginger powder 
• 1.5 tbsp salt, or to taste 

Whisk all these together

Preparation:

Take pita and slide Marquez onto the pita. Top with cucumber salad and Donair sauce and enjoy!

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