Category: Recipes

Trudy’s Signature Sandwiches Grilling Class – 5/16/24

Chef Trudy King spilled the tea on her signature sandwiches. She showed us how to make a classic Italian, Artichoke Parmesean, & Herbed Chicken Sandwich. She also made some rose lemonade and candied walnuts. All of these sandwiches are intended to be made on French bread that has been grilled and or Panini pressed. Enjoy the recipes and don’t sleep on the artichoke veggie one, that was the crowd favorite at the class!

Trudy’s Signature Sandwiches Recipes

Artichoke Parmesan 

Ingredients:

• 1 Can Large Artichoke Hearts
• 1 8oz can Baby Bella Mushrooms
• 1 Vidalia Onion
• 3oz Banana Peppers (or to taste)
• Smear Dressing or Mayo (See below for smear dressing recipe)
• Dry Ranch Seasoning
• Oregeno & red pepper flakes or Italian seasoning
• Grated Parmesan Cheese
• French Bread

Directions:

Smear Recipe:

• Equal parts mayo & cream cheese warmed until homogeneous with dry ranch seasoning.

Sandwich Directions:

1. Slice Onion and mushrooms. Saute on a griddle, cast iron or nonstick pan until onions are soft and some caramelization appears on mushrooms and onions. Season with oregano and a pinch of red pepper flakes or Italian seasoning.
2. Spread mayo or the smear dressing on both sides of the bread.
3. Close the bread and season the outside with ranch seasoning. Grill bread on the outside until grill marks appear and it toasts up a bit.
4. Once toasted, liberally pour grated parmesan onto one side of the bread. Creating little “ant hills”
5. Top with artichoke and mushrooms and enjoy!

Classic Italian aka “The Italian Job”:

Ingredients:

• 5 slices of salami
• 3 slices of pepperoni
• 3 slices of black forest ham or Canadian bacon
• 3 oz banana peppers (or to taste)
• Saute Dressing (Balsamic Dressing mixed with red pepper flakes & oregeno or Malcolm’s Italian Stallion Seasoning)
• Mayo
• Muenster Cheese
• Thinly sliced Vidalia onion
• Thinly sliced tomato
• Dry Ranch Seasoning
• Oregeno & Red Pepper Flakes or Italian Seasoning
• Spinach
• French Bread

Directions:

1. Grill/Saute the meats with banana peppers and onions slightly for a couple of minutes. Season with oregano and a pinch of red pepper flakes or Italian seasoning and pour on a bit of balsamic dressing when sauteing.
2. Spread mayo on the bread and sprinkle with Italian Seasoning and then top with cheese. 
3. Close the bread together and season one side of the bread with ranch seasoning. Grill bread on the outside until grill marks appear and it toasts up a bit and the cheese melts slightly.
4. Evenly distribute the meat and veggies on the bread so you get equal parts in every bite.
5. Top with a layer of spinach and sliced tomatoes.
6. Enjoy!

Herbed Chicken: 

Ingredients:

• Pulled Rotisserie Chicken or Grilled Chicken Thighs. 
• Mayo
• Muenstar Cheese
• Dry Ranch Seasoning or Everything Bagel Seasoning
• Spinach
• Thinly Sliced Tomatoes
• JJ’s Rosemary Roastin Rub
• French Bread

Directions:

1. Spread mayo on the bread and top with cheese. 
2. Season the outside of one side of bread with ranch seasoning. Grill bread on the outside until grill marks appear and it toasts up a bit and the cheese melts slightly.
3. Shred rotisserie chicken. If making your own chicken, season with JJ’s Roastin Rosemary Rub and cook to your liking. We like whole roasting a chicken indirect on the Big Green Egg at 350 degrees until the chicken breast reaches an internal temperature of 165. Grilled chicken thighs works well too!
4. Add the chicken to the bread and top with a layer of spinach and sliced tomatoes.
5. Enjoy!

Candied Walnuts:

Ingredients: 

• 4 Cups Walnuts
• 2 TBS Worcestershire sauce (or a vinegar BBQ sauce like Malcolm Reeds)
• 1 TBS Habanero Cherry Seasoning or Similar
• 1/4 Cup Brown Sugar

Directions:

1. Mix all of the ingredients together and cook on a pan with parchment paper in the Big Green Egg indirect at 300 degrees for 15-20 minutes. Feel free to use your oven.

Rose Lemonade:

Ingredients: 

• 2 Cups Rose Flower Tea (Rose Petals Bought at Saraga or North Market Spices)
• 1 Cup Granulated Sugar or Honey
• 1/2 Cup Fresh Squeezed Lemon Juice

Directions:

1. Grind Rose Petals and steep with 200 degree water for about 20 minutes.
2. Drain the debris from the rose petals.
3. Combine the tea with the sugar and lemon juice until the sugar has dissolved.
4. Chill 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

Damian Buck, Big Green Egg Grilling Class – 7/13/23

Our good friend, incredible cook and 16x BBQ Champion Damian Buck joined us once again for a Big Green Egg class. Damian demonstrated and cooked everything from this class on the Big Green Egg. This class featured recipes for smoked cheesecake, Pineapple Chipotle Wings, Homemade Ranch, and Jealous Devil Steak. These recipes were made for the Big Green Egg grill but they can be used on another smoker/grill or even in your kitchen.

Damian Buck, Big Green Egg Grilling Class at Specialty Gas House 7/13/23

Pineapple Chipotle Wings:

Ingredients:

• Chicken Wings
• Malcoms Jammin Jerk Caribbean Seasoning
• Lanes Pineapple Chipotle BBQ Sauce

Directions:

1. Season wings in a bowl with Malcolm’s Jammin Jerk Caribbean seasoning. 
2. Put wings in a 300° big green egg with indirect heat using the conveggtor.
3. After 30 to 45 minutes or wings are at 170° internal temp, remove from egg & toss in a bowl with Lane’s Pineapple Chipotle BBQ Sauce.
4. Place back onto the Big Green Egg and cook for another 20 minutes.
5. Remove wings from grill when the internal temperature is around 185° and let rest for 20 minutes before eating.

Homemade Ranch Recipe:

Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 teaspoon dried dill weed
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon finely cracked pepper
• freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Directions:

1. Mix All the ingredients together and place in the refrigerator until ready to serve.

Jealous Devil Steak: 

Ingredients:

• Sirloin Steak (or your favorite 1” cut)
• Jealous Devil Steak Rub
• Baguette
• Chimichurri Boursin Cheese
• Cherry Preserves
• Garlic Butter 

Directions:

1. Lightly season steak with Jealous Devil steak rub, let sit at room temperature for 20 to 30 minutes or until the steak starts sweating.
2. Put steak onto a 300° Big Green Egg indirect (with conveggtor) and smoke for 30 minutes or until the internal temperature is reading 130 to 135°. Remove when it hits that temperature. Rest for 15 to 20 minutes before slicing. Slice steak thin.
3. Toast the baguette and then spread garlic butter and chimichurri boursin cheese on the baguette. Place sliced steak on top and then top with cherry preserves.

Smoked Cheesecake:

Ingredients: 

• 2 cups graham cracker crumbs 
• 1 cups Brown Sugar
• 1 Stick Unsalted Butter (melted)
• 32 oz cream cheese (Room Temperature)

• 1 cup sugar
• ⅔ cup sour cream
• 1 tablespoon vanilla extract
• ⅛ teaspoon salt
• 4 large eggs at room temperature, lightly beaten

Directions:

1. Mix together graham cracker crumbs, brown sugar and melted butter together and form into a crust shape in a springform pan.
2. Add cream cheese to a stand mixer and start to whip. Once creamy, slowly add in the remaining ingredients.
3. Pour into the springform pan with a graham cracker crust.
4. Place onto a 300° Big Green Egg indirect (with conveggtor) for 45 minutes or until set in the middle. If baking inside, cook for 75 minutes at 325°
5. Pull off and let rest until room temperature, and then place into the refrigerator overnight and then serve!

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

These very simple bite-size slider appetizers will be a huge hit at your next party. Who doesn’t love toothpick appetizers that can be eaten cleanly with one bite? They will quickly become your favorite tailgating or party appetizer and will easily be the most fun and best appetizer at the next party. Even better, they are extremely easy to make! Feel free to add any sauce or topping you’d like to these mini slider burgers. There is no wrong way to build them, have fun with it!

Ingredients:

• 1 bag of frozen tater tot rounds
• 1lb. ground beef
• 1lb. Bacon
• Your favorite burger seasoning
• Your favorite burger cheese (american, cheddar, colby jack, swiss, etc)
• Ketchup & Mustard
• Jar of dill gherkin pickles
• 2 tablespoons of canola oil
• Long sturdy toothpicks

Directions:

(We cooked everything on our MHP gas grill, but this can all be done with an oven!)
1. Cook tater tots in the oven according to package directions.

2. Line baking sheet with aluminum foil or parchment paper and lay out bacon. Cook in the oven with the tater tots until your desired crispiness, around 18-20minutes.

3. Form small burger patties into quarter-size pieces. You don’t want them too thick.

4. Cut your cheese into equally sized squares, about the same size as your burgers.

5. Slice Gherkin pickles diagonally into small bite-size pieces.

4. Add your oil to a pre-heated skillet or frying pan on medium-high and cook the burgers until your desired doneness.

5. Add cheese to the burgers once they are almost finished cooking.

6. Once everything is finished cooking, it is time to assemble! Put ketchup on one tater tot, and mustard on another. Put the patty on one tater tot, then add a small bacon piece, then pickle, then top it with the mustard tater tot and put a toothpick through the middle. Make as many as you can and put on a platter for people to destroy in seconds!

Comments/Questions

We’d love to hear from you. Give us a comment on what you thought, if your guests enjoyed them or what you did differently to make them even better!