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November 2006 Heating - Indoors and Outdoors

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  November 2006

Heating basics:  indoors and outdoors Things are getting colder and, if memory serves, things will get colder yet before the tulips start heading upwards.  So, in this month’s Hot Line we’re going to be talking about heat – how to heat up both the inside and outside of your house so it’s a wee bit more comfortable. Happy Grilling, Barbecues Galore


Tidiest Woodpile in Canada Contest:

Last issue, we solicited our dear readers for pictures of their woodpiles.  Who would be able to lay claim to the coveted title of “Tidiest woodpile in Canada”?  The tension mounted.   After wading through the piles and piles of entries (zip – absolutely zero), we actually had to go looking for woodpiles to judge.  It didn’t take too long either - we’ve decided to give the prize to Mr. Sheldon Cox of Scandia, Alberta.  I mean, look at this thing: does he use a yardstick and a laser level when he stacks this stuff?  Unbelievable. 

Tip #1:  If you have a wood burning fireplace – have your chimney cleaned.  As wood burns in your fireplace, a layer of black, shiny creosote builds up on the chimney walls.  Risk of a chimney fire is much higher in a chimney that has a layer of creosote in it.  A professional chimney sweep will quickly and safely remove this creosote.  Remember:  A clean chimney doesn’t catch fire.Tip #2: If you have a gas burning fireplace – clean the glass.  As gas burns, water and by-products leave a hazy white film on the fireplace window.  This film is easily removed.  However, you need to use special fireplace glass cleaner that is designed for the purpose.  Typical glass cleaner such as Windex will only smear the film across the glass.  The glass on your gas fireplace needs to be removed before you clean it.  Consult your owner’s manual to see how to safely remove the glass.  




Spice-Rubbed Ribs with Tomato-Tequila Sauce Rub

How about heating things up starting from the inside? Fire up the grill and try these sexy and spicy ribs! Ingredients 2 teaspoons light brown sugar 2 teaspoons kosher salt 2 teaspoons pure chile powder 2 teaspoons paprika 2 teaspoons dried oregano 2 racks baby back ribs, 1-1/2 to 2 pounds each

Sauce 1 tablespoon extra virgin olive oil 1 tablespoon minced garlic 1/4 cup tequila 1/2 cup tomato sauce 1/4 cup fresh orange juice 2 tablespoons fresh lime juice 2 teaspoons soy sauce

1. In a small bowl, mix the rub ingredients with your fingertips. 2. Remove the thin membrane from the back of each rack of ribs. Allow to stand at room temperature for 30 minutes before grilling. Use about half of the rub to season the ribs on both sides Grill, meat side down, over indirect low heat (keep the grill temperature about 300°F) for 30 minutes. 3. In a small saucepan over medium-high heat, warm the oil. Add the garlic and cook until it begins to brown, about 30 seconds, stirring occasionally. Add the tequila and stand back (it might flame up!). Add the remaining sauce ingredients and the remaining rub. Stir the mixture, and then simmer until it reaches a thin sauce consistency, 8 to 10 minutes. 4. After the ribs have cooked for 30 minutes, turn them over. Continue to grill for another 30 minutes, and then start basting with the sauce every 15 minutes for the last 30 to 60 minutes of grilling. If using charcoal, fill a drip pan with water, and after 1 hour, add 10 to 12 fresh coals to each side of the grill. Grill until the meat is very tender and has shrunk back from the ends of the bones. The total cooking time will be 1-1/2 to 2 hours. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Allow to rest for 30 minutes before slicing into individual ribs. Serve warm. Makes 4 servings Source: Weber recipe newsletter. (2006) Weber-Stephen Products

Steve is easily our "hottest"  employee! He has worked at our Burlington, Ontario store for 4 years. He is married to Helen and has a son, Tim, and daughter, Julie. He owns both gas and charcoal Weber barbecues. Steve is a stickler for keeping his barbecue clean and well maintained. He insists on keeping cooking grills clean and well oiled. He recommends removing the warming racks after use.

Steve also encourages adding hot sauce to your burgers and adding a little sprinkle of hot sauce to your hot dogs and sausages. His favorite hot sauce is Rhino but the hottest one that he has dared to try so far is Spontaneous Combustion. For Steve, most food should be barbecued; his favorites include pizza and chicken. He will only eat steak, veggies, fish, and prime rib if they have been barbecued. According to Steve, prime rib should always be done on a charcoal barbecue.

    Propane Model              Natural Gas Model

In the last few years, the selection of patio heaters has exploded.  There are many reasonable options available including units powered by wood, gas and electricity.  In our stores the classic ‘mushroom’ heater continues to be very popular.  They’re relatively inexpensive, cheap to operate and portable.  Our “Brander” patio heater is all stainless steel, includes a piezo ignitor for easy lighting and a safety valve that shuts the unit off if it gets tipped over.  All of this, and our famous service and support for a low, low price of $349.99.

Next Issue:

How to cook your Christmas turkey.  The first week of December we’ll be emailing you all kinds of good ideas that bring together Christmas and barbecuing.  If you have any pictures of you, family or friends barbecuing during Christmas, we’d love to see them.  Any pictures we receive at query@barbecuesgalore.ca  before December 1 will entitle you to a $25 gift certificate for use in any of our four stores.



Great halloween costumes. Where else can you find Ozzy Osbourne and Elvis together! Sue and Ashley from our North Calgary location got into the halloween spirit. Sue is dressed as Elvis while Ashley is dressed as his idol Ozzy Osbourne.


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


Mark Sandberg (Calgary South) Shanon Pidgeon (Calgary North) Rick Olaveson (Burlington) John Stewart (Oakville)


Each month names are randomly drawn to win a quality three piece tool set valued at $79.99.

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 Remember, an archive of our past newsletters can be found at www.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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