Star-Fire Distributors

October is here, and fireplace season is getting started. RUTLAND Creosote Remover helps manage creosote buildup as your fireplace or wood stove gets more use. Available through Star-Fire Distributors.

Master tender, smoky baby back ribs on the Big Green Egg with this simple no-wrap recipe. Season six racks with Maple Bourbon BBQ Rub and All-Purpose BBQ Rub, then smoke low and slow at 250°F on an XL Big Green Egg using the EGGspander System. No wrapping, no spritzing—just steady heat, great smoke, and ribs cooked until perfectly tender with a flavorful bark. Perfect for anyone who loves classic barbecue without the extra steps.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
- 6 racks Pork baby back ribs
- As needed - Hot sauce (as binder)
- As needed - Maple Bourbon BBQ Rub (for 3 racks)
- As needed - All-Purpose BBQ Rub (for 3 racks)
- As needed - Lump charcoal (fill XL Egg completely)
- EGGspander System

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

𝑷𝒓𝒆𝒑𝒂𝒓𝒆 𝒕𝒉𝒆 𝑹𝒊𝒃𝒔
- Remove the membrane from the back of each rack of ribs. Use a butter knife to loosen a corner, then grab it with a paper towel and pull it off in one clean strip.
- Lightly coat all six racks with hot sauce on both sides, using it as a binder to help the rub adhere.
- Season three racks generously with Maple Bourbon BBQ Rub and the remaining three racks with All-Purpose BBQ Rub. Apply an even, thorough coat on all sides.

𝑺𝒆𝒕 𝑼𝒑 𝒕𝒉𝒆 𝑩𝒊𝒈 𝑮𝒓𝒆𝒆𝒏 𝑬𝒈𝒈
- Fill an XL Big Green Egg completely with lump charcoal and light it.
- Install the indirect cooking setup and the Big Green EGGspander System to utilize both cooking levels.
- Close both the top and bottom vents to their lowest settings. Allow the Egg to stabilize at 250°F / 121°C before adding the ribs.

𝑺𝒎𝒐𝒌𝒆 𝒕𝒉𝒆 𝑹𝒊𝒃𝒔
- Arrange all six racks of ribs across both cooking levels of the EGGspander System.
- Maintain a steady temperature of 250°F / 121°C throughout the entire cook.
- Smoke for approximately 6 hours. Rather than cooking strictly by time, pull the ribs when they reach an internal temperature of 200°F / 93°C and a probe slides into the meat with little to no resistance.

𝑹𝒆𝒔𝒕 & 𝑺𝒆𝒓𝒗𝒆
- Remove the racks from the Egg and allow them to rest uncovered for 10–15 minutes.
- Slice between the bones and serve immediately.

A great grill becomes the centerpiece of every gathering.

The Fire Magic Aurora Series offers professional-grade performance, premium craftsmanship, and the reliability needed to make outdoor cooking effortless.

Add some color to your next fire pit night.

Rutland's Rainbow Flame® Crystals add colorful blue and green flames to your fire, making backyard gatherings and campfires even more fun. Available in a variety of package sizes to fit your needs.

A fireplace you can see right through. The Modern Flames Nova Clear uses transparent laser projection technology to create high-definition flames while maintaining over 80% transparency.

Contact Star-Fire Distributors to learn more.

Featured on HGTV's Celebrity IOU, this American Fyre Designs Fire Bowl shows how a simple fire feature can transform an outdoor space.

Clean lines, durable materials, and a welcoming flame make it a natural focal point for any backyard.

As the days start to cool, outdoor cooking is just getting started.

The Big Green Egg's ceramic design helps maintain consistent temperatures, making it perfect for grilling season and beyond.

This is what an incredible community can accomplish together. The 2026 The Ohio Eggfest raised $130,000, surpassing last year’s total and making an even greater impact. Star-Fire Distributors is proud to be part of it.

$130,000. 💚

We are incredibly proud to announce that together, we raised $130,000 for cancer research, prevention and treatment through the 2026 Ohio Eggfest!

Every year, we wonder how we could possibly top the year before, and every year you continue to amaze us. Last year we raised $106,000. This year you helped us blow past our goal and reach an incredible $130,000!

When we started The Ohio Eggfest, we had no idea how big this event would become or the impact it could make. What started as a bunch of people getting together around Big Green Eggs, cooking great food and having a good time has grown into something much bigger.

It’s pretty amazing to think that a day of eating delicious BBQ can make a meaningful difference in the fight against cancer. But none of this happens because of one person or one organization. It happens because of all of YOU.

To our incredible volunteer cook teams who put so much time, money and hard work into the food they serve. To our sponsors who continue to believe in this event and cause. To all of the companies and people who donated items to our raffles and auctions. To our vendors, North to Nashville, Dave Powers, AJ Angelo, Performance Dogs of Ohio LLC, Captain Ron & Cmac who helped make the day so much fun. Thank you. We couldn't do this without all of you.

Thank you to Fortress Obetz and the City of Obetz for giving us such an incredible place to call home. A special thank you to Star-Fire Distributors for their continued support of The Ohio Eggfest. And of course, to every person who bought a ticket, donated, purchased a demo egg, entered a raffle, voted for their favorite team or simply told a friend about The Ohio Eggfest, you are part of this $130,000.

Thank you to Buckeye Cruise for Cancer for being an incredible partner and for the work you do all year round. Every dollar we raise ultimately supports The James and its work in cancer research, prevention and treatment as we all work toward the same goal of a cancer free world.

Our goal in starting this event was to make a difference. We never imagined we could make this big of a difference. From the bottom of our hearts, thank you.

$130,000 raised. One incredible community. One shared goal, a future without cancer.

A fireplace should be more than functional; it should make a statement.

The Real Fyre G21 Contemporary Burner from Real Fyre delivers a beautiful flame presentation with a polished stainless steel finish and endless customization options.

Make elegant bacon-wrapped veal skewers on the Big Green Egg, grilled over live fire and finished with fresh herb gremolata, courgette ribbons, and a creamy goat cheese sauce. A simple yet impressive recipe that's perfect for summer and autumn entertaining.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

𝑺𝒌𝒆𝒘𝒆𝒓𝒔
- 600–800g (1.3–1.75 lb) Veal, cut into even cubes
- 12–16 slices Thin bacon (smoked pork belly or bacon)
- Salt and pepper

𝑯𝒆𝒓𝒃 𝑮𝒓𝒆𝒎𝒐𝒍𝒂𝒕𝒂
- 1 clove Garlic
- 1 small bunch Flat-leaf parsley
- A few leaves Young purple basil
- 1 Lemon (lightly grilled on the Egg)
- 4 tbsp Olive oil
- Salt and pepper

𝑳𝒂𝒗𝒆𝒏𝒅𝒆𝒓 𝑮𝒐𝒂𝒕'𝒔 𝑪𝒉𝒆𝒆𝒔𝒆 𝑪𝒓𝒆𝒂𝒎
- 1 whole Saint-Felicien cheese
- 100ml (3.4 fl oz) Cream
- 100ml (3.4 fl oz) Honey
- 1 pinch Dried edible lavender

𝑭𝒓𝒆𝒔𝒉 𝑪𝒐𝒖𝒓𝒈𝒆𝒕𝒕𝒆𝒔
- 2 Courgettes (1 yellow + 1 green)
- 2 tbsp Olive oil
- To taste - Salt and pepper

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
- Prepare the skewers: Wrap each piece of veal in a slice of bacon. Thread onto the skewers. Season lightly.
- Prepare the gremolata: Cut the lemon in half and grill it on the Big Green Egg using the cast-iron grid. Lightly squeeze the grilled lemon (without using the zest). Finely chop the garlic and parsley, and add the young purple basil leaves. Mix with olive oil, a dash of grilled lemon juice, salt and pepper.
- Prepare the courgettes: Slice the courgettes lengthways very thinly using a mandoline. Season with olive oil, salt and pepper. Set aside in the fridge.
- Cook the skewers: Preheat the Big Green Egg to 250°C / 480°F with the cast-iron grid in place. Cook the skewers for 3 minutes on each side, directly on the cast-iron grid.
- Make the lavender goat's cheese cream: Place the Saint-Felicien, cut into pieces, in a suitable container. Melt it on the Big Green Egg using the cast-iron grid. Add the cream, honey and lavender. Stir until smooth and glossy.
- Plate: Arrange the courgette slices in a rosette or nest shape. Place the hot skewer on top. Drizzle with the lavender goat's cheese cream. Finish with the gremolata for freshness and color.