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December 2006 Christmas Preparation


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  December 2006

Can you hear the fat man? The thump thump thump of Santa’s feet on your roof? Or is that your heart beat as your stress level soars and your ‘to do’ list grows with presents to buy, cooking to do, and trees to trim in this sprintathon to the so-called holiday season. One thing that would really help would be a second oven, don’t you think? Somewhere you could cook the bird while you use your regular oven to bake a cake. Or somewhere to roast vegetables or warm the buns while your mother-in-law thaws her famous potatoes? But, that’s just a dream… unless… wait a minute. What’s that shiny thing on your deck… it’s got a lid. It makes heat – could that be your ticket to holiday happiness? YES! Your barbecue. Your holiday helper. Turn to it in this time of need, and you won’t be disappointed – whether it’s for the big bird itself, a fun New Year’s Supper, or for a planked brie to start a celebration with a tonne of WOW.

And turn to Barbecues Galore too. We can help. Really we can. With gift ideas, holiday recipes, and tips to make it all a little smoother. Because this is our stores’ slow season we’ve got loads of available parking and knowledgeable staff that are just waiting to help you keep your holiday shopping as fast and pleasant as possible.  Happy Grilling. Happy Holidays. Barbecues Galore


Here’s the tip - barbecue your bird.  That’s right, get out there and grill that turkey, there’s plenty of ways to do it.  In all cases, your bird will have more flavour and character than if you simply used the oven.  The secret is to keep your bird moist as turkey can easily dry out. Rotisserie turkey. The simplest way to barbecue your turkey is to use your rotisserie.  It’s particularly easy if you have a rear rotisserie burner in your grill.  Check the turning power of your rotisserie motor in advance to make sure it can handle the weight of your meal.  And, spend extra time in advance insuring that the turkey is evenly balanced on your spit rod. Roasting your turkey. Roasting your bird right on the grill is another option.  See the easy recipe below.  Depending on the size of the turkey and the bbq, you may have to turn and flip occasionally to make sure that no one part of the bird receives too much heat.  

Beer can turkey.  Works for chicken right?  Give it a shot with turkey. This method quickly solves the moisture problem associated with most turkey cooking methods.  The only hitch is finding a big enough beer can.  Fosters makes a big can that works well for medium sized birds.

Smoking your turkey.  Look, this is a bit tricky.  More art than science.  For the sake of your marriage give this a dry run once or twice before December 25th.  Trust us on this.


What could be sweeter than freeing up the oven for dessert AND having a beautifully flavourful barbecued turkey to show for it this festive season?!

Here’s a recipe that’s tried and true.

Barbecue-Roasted Turkey 1 turkey (14lb or smaller) ¾ tsp each salt and pepper 6 sprigs fresh sage, rosemary or thyme (or all three if you’re a Simon and Garfunkle fan, and parsley if you must) 1/3 cup each white wine vinegar and vegetable oil 2 tbsp chopped fresh sage, rosemary or thyme (see above) 1 tbsp Dijon mustard

Feeling inspired then try these extras: - Applewood or other wood chips (fruit woods tend to work well with turkey) to add flavour – soak for 30 minutes, drain well, place in metal container under grills for tremendous smoke flavour. - Stuff the body cavity as you wood for roasting in the oven (adds time, adds flavour too). Anything’ll do, but here’s a good recipe: Combine 2 cups chopped onion, 1 chopped granny smith apple, 1 tablespoon chopped sage, ½ tsp salt and ½ tsp pepper. Stuff bird, cook bird, stuff self.



1. Remove neck and giblets (what an underused word that is: “giblets”; let’s all try to work that into a sentence three times today) from turkey; rinse inside and out, then pat dry (and don’t forget to remove the tea towel when you do – believe it, it’s been done, blech). Place sage sprigs in cavity. Skewer neck skin to back. Using kitchen string, tie legs together and wings to body (ie. wrestle with the thing, and hope you win). 2. In bowl, whisk together vinegar, oil, chopped sage and mustard; set aside. 3. Heat 1 burner of a 2-burner barbecue or the 2 outside burners of a 3-burner barbecue to medium (if you have more than three burners – good for you – just make sure you’re keeping the outside of the barbecue warm and the middle of the barbecue cool). Place foil drip pan under unlit burner(s). This foil pan will fill the drippings which make delicious, smokey gravy.  Insure that the heat from the rest of the barbecue is not too close to the drip pan otherwise your drippings will bubble, evaporate and possibly burn.  Place turkey – breast side down - on greased grill over unlit burner(s), cover breasts with foil (very important – it keeps the breast meat from drying – white meat cooks faster than dark, so the foil slows the cooking). Close lid and cook, brushing every 45 minutes with vinegar mixture and adjusting heat to keep temperature between 250 and 300F for 3 ½ to 4 hours or until meat thermometer (remote or otherwise) inserted in thigh registers 180F. 4. Remove the foil from the turkey breast after       2 1/2 hours of roasting. 5. Transfer to cutting board. Tent with foil (the whole bird this time) and let stand for at least 20 minutes before carving.


Stacy-Ann has worked at the South store in Calgary for two and a half years. She is currently the only full time female employee at our South Calgary location. After two and a half years she has gotten used to it although she does enjoy socializing with the girls after work. With a background in customer service and her barbecue knowledge, she can help you pick out the perfect barbecue any time of the year. She has also found many ways to keep warm during Calgary winters. While at work she can be found in front of one of the Valor Fireplaces trying to thaw out; at home Stacy wraps herself up in three blankets. Being wrapped in blankets encourages her favorite winter activity which is staying as warm as possible and sleeping. At work she is also fond of the Chateau fireplace that is hooked up in our south store because of it's large clear view.

Stacy's family consists of her Mother, Step-Father, her 20 year old sister (Shawna-Lee), and her 4 year old brother (Jackson). Their typical Christmas dinner consists of turkey, fried chicken, sliced sweet potatoes, fish, salad, potato salad. When barbecueing on her sterling barbecue she enjoys steak and chicken with Cattle Boyz Barbecue Sauce.


The turkey is roasting on the barbecue outside.  You’re drinking rum and egg nog like it’s water inside.  How good is that?  A wireless remote thermometer is the key to that happy little scenario.  You insert a metal probe into your meal.  The probe connects to a transmitter that rests on the shelf of your barbecue.  You have a receiver inside the house that tells you the exact temperature of your meal as it cooks outside.  We have several different models of these utopian accessories:

Remote Smoke Thermometer ($71.99) -Monitors both meat and smoking chamber temperatures. -Wireless receiver with LCD beeps and flashes when smoker meat temperature goes higher than your programmed temperature. -Monitor smoke chamber temperature. Receiver beeps and flashes if smoking chamber temperature goes higher or lower than your programmed range. -Count-Up & Count-Down timer. -LCD of receiver has back light for use at night. -Heat-resistant food probe wire can be inserted 6” into meat. -Registers temperatures as low as -10 degrees Celsius and as high as 210 degrees Celsius.

Deluxe Remote BBQ Thermometer ($79.99) -Main unit displays target temperature and internal meat temperature. -Programmable meat temperature alarm ensures perfect roasting. -Registers temperatures as low as -40 degrees Celsius and as high as 200 degrees Celsius. -Beep alert when temperature reaches pre-set target.


Remote Cooking Thermometer ($59.99) -Wireless remote monitor with LCD beeps and flashes when meat is done. -Program for six kinds of meat: lamb, beef, veal, pork, chicken, or turkey. -24 hour count-up or count-down timer -Registers temperatures as low as -10 degrees Celsius and as high as 210 degrees Celsius.



    Next Issue: Barbecueing in the snow Cold weather grilling.  Send us a picture of you and yours barbecuing in the winter and we’ll send you a $25 gift certificate you can use in any of our four stores.


Chicken Roasting Prize Pack Prize back includes chicken rotisserie basket, beer-can chicken holder, beer-can chicken cookbook and assorted sauces and seasonings. Congratulations to this month's winners:

Hugh Neill (Calgary South) Dave Feick (Calgary North) Todd Northcott (Burlington) Esbelle Gosselin (Oakville)


Each month names are randomly drawn to win.

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 403-250-1558 South Calgary 5875, 9th Street SE, Calgary, Alberta 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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