· The Hot Line - Newsletter
July 2006 Alberta Steak


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Welcome Howdy.  Canada Day has come and gone which means we’re truly into the Canadian summer.  Make the most of it while you can – you know it will be over before you have a chance to finish rubbing your suntan lotion into your skin.  And with summer underway we turn our barbecue minds to the important things in life.  Things like grilling up a huge rib eye steak before watching grown men wrestle steers and get stomped on by bulls.  That’s right – it’s Stampede time.  For those of you in and around Calgary, please remember to barbecue responsibly (and often) for the ten days of Stampede.  For those in Ontario, – get your over-taxed, 401-driving, think Tie Domi’s a tough guy, CNE anticipatin’ butts Westward  for some real fun.  Check it out at www.cs.calgarystampede.com In the Stampede Spirit, this month’s newsletter is devoted to the glorious, versatile, Alberta steak.  Show me a man that doesn’t like steak and I’ll show you a misfit, tragically born without taste buds.                    Happy Grilling, Barbecues Galore







Worst Barbecue in Canada Contest

You’re running out of time to enter our annual Worst Barbecue in Canada contest.  We’ve had several spectacularly abysmal barbecue blow-out entrants, but, believe us – your chances of winning a new Broil King barbecue are still really, really good if you enter the contest.  Hint.  Hint.  All you need is a clear, high-quality picture of your stink-o barbecue.  To enter, follow the instructions on our website:  http://www.barbecuesgalore.ca/BBQ/bbq_contest.html

And now, here’s two words that will pay for the price of this newsletter:  flank steak.  That’s right, flank steak.  If you haven’t tried this on your barbecue yet – get thee to a butcher.  It not only has a deeper, richer taste than other cuts but it will save you money.  The catch?  It takes a little extra time to prepare.  You need to make time to marinate flank steak for at least a few hours before you cook it (see recipe below).  You also need to grill your flank steak quickly – if it’s cooked much past ‘medium’ it can get tough. On a hot barbecue you can’t go wrong cooking your average steak for eight minutes, flipping every two for a total of four minutes a side. This yields nearly perfect medium rare every time.  After removing your flank steak from the barbecue, let it stand for a few minutes so the juices can settle.  Then, cut it as thin as possible (sharpen your knives!) against the grain.  Once sliced, flank steaks can be served in a huge variety of ways.  Many like the slices served in fajitas.  They also work extremely well on top of salads.  Frankly, we haven’t found a way to serve them that we don’t like.     In general, remember that you should marinate cheaper, tougher steaks.  More expensive, premium steaks like New York or Rib Eye can be left alone.  A truly great steak needs a pinch of salt, a twist of pepper, a pat of butter and a glass of thick, red wine.  After that, let the cow do the talking.  Save the unique, zesty barbecue sauces you bought at Barbecues Galore for the steaks that need a little extra help.  




INGREDIENTS 1 1/2 lbs   750 g   FLANK MARINATING STEAK (or Inside Round, Outside Round, Sirloin Tip) 1/2 cup   125 mL   beer (either ale or lager) or sherry 1   1   small onion, finely chopped 2   2   cloves garlic, minced 1/4 cup   50 mL   ketchup 1 tbsp   15 mL   chili powder 2 tbsp    30 mL   balsamic vinegar 2 tbsp   30 mL   brown sugar 4 tsp   20 mL   grainy or Dijon mustard 1/2 tsp   2 mL   EACH salt and pepper


BALSAMIC-BEER FLANK STEAK This delicious steak can be served alone or the slices can be tossed in a salad with the hot marinade sauce used as dressing. This month’s recipe is courtesy of www.beefinfo.org

PREPARATION TIME: 15 minutes COOKING TIME: 10 - 12 minutes MARINATING TIME: 12 - 24 hours DIRECTIONS Pierce steak several times with fork; place in resealable plastic bag or in shallow dish. Combine remaining ingredients; mix well and pour over meat. Seal bag tightly or cover dish. Let meat marinate in refrigerator, turning occasionally, for at least 12 hours. Remove meat from marinade and grill over medium-high heat for 5 to 6 minutes on each side for medium doneness; remove from heat and allow to rest 5 minutes. Transfer marinade to small saucepan and boil for 5 to 10 minutes until slightly thickened. To serve, slice steak in thin strips across the grain and top with sauce, if desired.


  Our experience has taught us that steaks taste best when they’re cooked at high heat on a super-hot cooking surface.  A barbecue that cooks at a lower temperature can ‘steam’ the steaks and doesn’t seal the juices into the meat as well.  The new breed of infrared barbecues does a wonderous job of cooking steaks fast and sealing in the juices.  We’re sure that we’ll all be seeing many more infrared barbecues in our stores in the future.  For now you can check out Napoleon’s version at:  www.napoleongrills.com.      If you don’t want to invest in a new infrared barbecue how about dusting off the old charcoal barbecue now and again?  There’s no denying that the intense, dry heat of a properly stoked bed of charcoal is perfect for grilling steaks.  Sure, it takes awhile to get fired up but maybe that’s not always a bad thing…


Meet Son.  We call him “Sonny”, mostly because we like the way it sounds, but also because Son has the most naturally upbeat disposition of anyone we know.  With Son everything is “No Problem”.  Son works in our warehouse in North Calgary and knows where EVERYTHING is.  For Son, lunch means noodles, but he’s happy to eat steak at dinner.  His favourite steak is a tenderloin, blue rare – “like Dracula”.  He has no desire to participate in any of the Stampede Rodeo events but he’s happy to sit in the grandstand where he happily partakes in the less competitive more thirst-quenching events there.

Another great steak idea; a cast iron griddle.  Heat up a solid cast iron griddle or frying pan in your barbecue so it’s as hot as possible; believe us – the hotter the better.   Drop your slightly oiled steak onto the griddle for thirty seconds per side.  This will immediately seal in the juices of your steak and give you that slightly crusty finish that you get in the best steakhouses.  Once both sides have been seared, finish cooking your steak on the regular grill of your barbecue.  Your guests will be impressed, your family will love you, your boss will give you a raise.  All because of a simple cast iron griddle.  Available in a variety of sizes for as little as $14.99.   

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


 Yves Robitaille (Calgary South)  Linda Conway (Calgary North)  Peggy Oriold (Burlington)  Nataradan Murlidnar (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 1-403-258-4440 Burlington 482 Guelph Line Burlington, Ontario 905-639-0436 Oakville 490 Speers Road Oakville, Ontario 905-844-3224


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