· The Hot Line - Newsletter
January 2007 Cold Weather Grilling

 

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  January 2007


Brrrr.  Cold outside right?  Well maybe not – but it should be and, if history holds, it will get cold again before too long.  And, when it is cold, we don’t want to see you light-weights running inside and forsaking your grill-friends.  Nothing makes us madder than seeing a faithful, trusty barbecue left to freeze for an entire winter.  Covered in snow, unloved and unwanted.  They’re like instruments; they need to be played.

So, in this issue of the Hot Line, we’re going to give you a few tips on how to improve your cold weather grilling.  Put your toque on, shovel a path to ‘old glory’ and let’s get outside…

Barbecues Galore

 

Here are a handful of simple tips to make winter grilling more enjoyable: 

 

Plan on foods that grill quickly – shish-kabobs.  

Avoid foods that cook slowly – brisket.

You’re probably going to need some more light when cooking in the winter.  There are some nifty barbecue lights available – some using efficient LED technology.  Another great alternative is to use a halogen worklight – that’ll really show you what you’re cooking, and they’re made for use outdoors so leaving them outside for awhile won’t hurt them.

 

A cold ambient temperature steals loads of heat energy.  The wind is the biggest culprit.  So, try to keep your barbecue out of the wind and warm it up for twice as long as you normally would.  The majority of good quality barbecues hold heat very well and, once up to the proper temperature, will cook about the same in cold weather as in hot.

 

Keep the lid down and keep the heat in.  
 

Bourbon Flank Steak Bottom line here?  You don’t want to be outside for too long so plan on something that grills quickly.  One of our favourites is flank steak.  Here’s a recipe that we got from…. www.cooksrecipes.com. Ingredients 1/2 cup plus 2 tablespoons soy sauce 1/2 cup water 1/2 cup bourbon 3 tablespoons packed brown sugar 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 2 garlic cloves, finely minced Freshly ground pepper to taste 1 (2-pound) flank steak

  

 

Directions 1. Combine first 8 ingredients in a large zipper-style plastic bag, mixing well. Add the steak; seal bag securely, removing as much air as possible, and place in a large bowl. Marinate for 8 hours or overnight in refrigerator, turning occasionally. 2. Remove steak from marinade, reserving marinade. 3. Grill, uncovered, over medium-hot coals (350* to 400*F / 175* to 205*C) 5 to 6 minutes on each side or until desired doneness, basting occasionally with reserved marinade. Discard any remaining marinade. 4. To serve, slice steak diagonally across the grain into thin slices. Makes 6 servings.

                     
 

Sonya has been with us for 3 years now, at our North Calgary Store. She loves the atmosphere there and has a blast with her fellow employees. From the instant she first walked in the store she loved the surroundings and has had many a laugh since. Sonya is always eager to learn more and is asking questions of our suppliers to aid our customers in any way she can. From fireplaces to cleaning supplies, and of course BBQ's she will help you pick out the proper product for your application. Her favourite fireplace is the wood burning Opel made by RSF; even though it is more work than a gas fireplace. She enjoys staying warm in front of her gas fireplace at home. You will find her many winter evenings watching hockey, a movie, or reading a good book in front of it. During the frequent Chinooks here in Calgary you will find her firing up her old Vermont Castings barbecue. Sonya loves well prepared burgers and shish kabobs especially when cooked with her favourite Jeam Beam and Hickory sauces. Her specialty is pork loin with a touch of alder smoke. You can often find Sonya cooking her vegetables on her grill. She believes people should grill vegetables much more often; especially corn on the cob or a stir-fry.

 

Have you cooked on a charcoal barbecue lately?  Remember how, once the coals were uniformly glowing, the heat that came off them was intense and even?  That’s the type of heat you always want when you’re grilling quickly.  And, now there’s a way, outside of using charcoal, to get it.  Many barbecue manufacturers are putting “infrared burners” in the bottom of their barbecues.  These barbecues use the same amount of fuel as ordinary burners but they get very hot, very fast.  In summer these burners are beautiful to cook on but in winter, they’re unbeatable.  Napoleon claims that their infrared burner will get their grill up to 1200 degrees in about one minute!  Now that’s the kind of grill you want when the brass monkeys are looking nervous!

You can find more information on these burners here:  http://www.napoleongrills.com/Webshare/Gourmet-grills/full_line_gourmet_grill.htm#

 


And now for something completely different: It’s time to put the “O!” into protein:  the Turducken. A combination of a turkey, duck and chicken as the name suggests.  And, just in case you didn’t get enough meat, sometimes bacon or sausage is also included. Basically it is a de-boned turkey stuffed with a de-boned chicken which is, in turn, stuffed with a de-boned duck.  Sausage or dressing is placed between the layers of bird.  This is all done up like a Russian nesting doll. The recipe and pictures were submitted by one of our readers, Martin Blain (thanks Martin!). He did a one night class at Liaison College. Half of the 25 pound Turducken fed 30 people. It is a good idea to have a heavy needle and twine for lacing up the meat.

 Ingredients 4 pounds ground sausage (60% lean meat, 30% fat and 10% flavourings) 1 turkey 1 chicken 1 duck

Preparation 1. De-boning fowl go to our website at  http://www.barbecuesgalore.ca/BBQ/frame.html for complete de-boning instructions. 2. Divide Sausage and add seasoning 1.5 pounds with Thyme and Roasted Garlic, 1 pound with Preserved Fruit and White Wine, and ½ pound with Mushroom and Caramelized Onions. Add salt and pepper. 3. Assemble Turducken with chicken lying flat, skin side down, add meat seasoning and sausage with mushrooms and onions in an even layer over entire bird. Roll both sides of chicken to centre to form chicken shape. Now place duck flat with skin side down, add seasoning, and sausage with preserved fruit and wine in a layer. Place chicken in centre of duck and roll up both sides of the duck. Place the turkey flat with skin down, add seasoning, and sausage with thyme and roasted garlic in an even layer. Place the duck and chicken on the centre of the turkey and roll up to form turkey shape. Use needle and thread to sew together turkey edges. Season outside of turkey with meat seasoning, salt, and pepper. Place in large roasting pan for cooking.

Cooking The Turducken 1. Preheat barbecue to 400 degrees Fahrenheit. 2. Cook at 400 degrees for one hour 3. Cook at 250 – 275 degrees for 9 ½ hours. The turducken should reach an internal temperature of 160 degrees. 4. Rest 1 hour prior to carving

Notes from Martin • I set the temp on Weber to Low on the front burner. It took about 1 hour to cool down to 250f. It stayed there for about 6 hours until the sun came out strong and then drifted up to 275f. After cooking for about 9 hours I cranked up the heat again near the end as we were getting hungry. • Roast was cooked well though and extremely moist and tender. • When cooking outside you must beware of outside temp as it will effect the cooking time.


    Next Issue: In the next issue of the Hot Line we’re going to talk about rotisserie cooking.  We’ll include some simple tips and recipes to get you turning – not burning.

Send us a picture and/or story of you using your rotisserie and we’ll send you a $25 gift certificate usable in any of our four stores.

 
        

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

Helmat Peters (Calgary South) Karen Brown (Calgary North) Ronald Ronald (Burlington) Frances Simonetti (Oakville)

 

Each month names are drawn from those collected at each store and online 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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