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April 2006 Pork

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Hello and welcome to this, our inaugural issue of “The Hot Line”: Barbecues Galore & Woods Fireplaces monthly online newsletter filled with tips, recipes and recommendations. Oh, and the occasional bargain too.We thought it fitting to kick the newsletter off in April, the start of the long-awaited barbecue season. Time to celebrate the Spring that should be sprung, even if it means dusting the snow off your barbecue.This month, we’ll talk pork. Pork and the barbecue have a long history together, and for good reason. There are myriad ways to prepare it, and it all tastes good. And, to counter Homer Simpson’s mutterings that there couldn’t possibly be one ‘magical’ beast that would give us everything from bacon to ham to sausage and pork roast, indeed there is. So, think Hawaiian pig on a spit, think bacon on a griddle, think grilled marinated tenderloin – let your mind run riot, and whatever your thoughts, we guarantee that, where pork meets the grill, the Pavlovian response is never far behind. Read on, and enjoy. Yours in smoke, Barbecues Galore

Think pork has to be so overdone it flakes like fish? Think again. Of course, safe handling and cooking of food is always a priority, but this ain’t your grandma’s pork!

Today’s pork is lower in fat and cholesterol than ever before (oh, but still so delicious). And, trichinosis, the bug that cooking was meant to destroy, is virtually nonexistent in today’s pork, and in any case is destroyed in any meat cooked to an internal temperature of 137°F, well below the 160°F (70°C) for a medium doneness. So, with pork, the message is MEDIUM! Cook pork slowly and to a medium doneness, and the tenderness and delicious flavour of your pork is sure to impress.

(source: Alberta Pork, www.albertapork.ca)

Tart’n Tangy Barbecue Pork Ribs

Yield: Serves 6 Cooking Time: 30-35 min Preparation Time: 10 min Ingredients

3 lbs (1.5 kg) Pork back ribs 1 jar (250 mL) currant or grape jelly 1 can (51/2 fl oz/156 mL) tomato paste 1/4 cup (50 mL) water 1 tsp (5 mL) chili powder 1/2 tsp (2 mL) garlic salt 1/4 tsp (1 mL) dried oregano 1/4 tsp (1 mL) ground black pepper 1/8 tsp (0.5 mL) bottled hot pepper sauce

Cooking Instructions:

Using a fork, gently lift and peel the membrane (silverskin) away from the backside of each rack of Pork ribs and discard. Cut each rack in half (about 6 rib portions).

In a medium saucepan, combine remaining ingredients. Cook and stir over medium heat until jelly melts and mixture is well blended. Reduce heat and boil gently, uncovered, for 3 to 4 minutes.

Preheat barbecue on high; reduce temperature to medium. Place ribs on grill; brush lightly with sauce. Close barbecue lid and grill 12 to 15 minutes per side or until tender, turning ribs occasionally and basting with sauce. Accompany with corn on the cob and a tossed salad.

Need the tools to make this the summer of neighbour envy, with smells of succulent roasts and grilled fare wafting over the fence, and the glimmer of stainless steel attracting folks from all around?

You’ll see everything you need – and a couple things we think you’ll just plain want – in our 2006 Barbecues Galore catalogue, which should be in your mailbox this week. It’s a great read, if we may say so ourselves, so get comfy, get out the highlighter, feel free to fold page corners, and make your own version of a Christmas wishlist.  

Trevor, our April staff member of the month, has been with Barbecues Galore for umpteen years. He’s dedicated. He’s efficient. And, right about now, he’s working so hard managing our retail operations at the North Store in Calgary from customer service to product display and staffing, that we had to profile him! Plus, if being an expert in barbecues and fireplaces can’t get you featured in our newsletter – where will they write about you?

You thought you had it all.

 You were in last year, you got those cute picnic tablecloth weights, you bought some plastic dishes and some super sauces to try… but do you have a rib rack? You don’t? You NEED one! Rib racks let you cook more ribs with the same space, and more ribs is better. Of course. Actually, we have racks for everything from fish to foul, so be sure to check out the food stability and stacking section next time you’re in.


Congratulations to this month's winners of a quality three piece tool set:

Arnold Hyrve (Calgary South) Kent Krammermayer (Calgary North) Dawn Shorthouse (Burlington) Carol Thompson (Oakville)

Each month names are randomly drawn to win a quality three piece tool set valued at $59.99.

Claim your prize by stopping by the Barbecues Galore in your area with your photo identification.

Finally, we want this newsletter thing to be a two-way street. We interrupt your work day with a barbecue missive of miscellany, and you get to call us and have your questions, queries and complaints addressed. Email us at: help@barbecuesgalore.ca

North Calgary 3505 Edmonton Trail NE, Calgary, Alberta 1-403-250-1558 South Calgary 5875, 9th Street SE, Calgary, Alberta 1-258-4440 Burlington 3100 Harvester Road Burlington, Ontario 905-639-5952 Oakville 490 Speers Road Oakville, Ontario 905-844-3224

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