· The Hot Line - Newsletter
March 2007 Spring Cleaning

 

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 March 2007


Welcome once again to “The Hot Line”.  In this month’s issue we’re talking about spring cleaning.  Believe it or not, spring is coming and when it does, we want you to be ready to head outside and get your barbecue in tip top shape for a long grilling season.  Keep reading for an assortment of tips and suggestions on how to make your spring cleaning as short and productive as possible.  This is Tim from our Burlington store.  Tim suffers from an extremely rare muscular disorder that makes it impossible for him to remove his left hand from his pocket.  Even so, he gamely struggles forward on our behalf and cleans barbecues with the best of them.  Way to go Tim! Barbecues Galore


 

 

 

 

 

 

 

Did you know that spiders are attracted to propane?  Well, the high-school dropout, heavily tattooed, gas huffing spiders are attracted to propane.  But still, there’s enough of those guys around to cause you problems if they make nests in your barbecue’s venturi tubes.  At least once a year you should disconnect your barbecue’s gas supply, remove the burners and clean out the venturi tubes.  We sell narrow, flexible brushes to make this job easier.  Alternatively, if you have an air compressor available, you can easily blow any debris out of your burners.  For more detailed information check out this link from Fiesta

 

Steve in Burlington is doing some spring cleaning of his own.  He’s in our Burlington store organizing racks and racks of parts for old barbecues.  Give any of our stores a call if you’re looking for a hard to find barbecue part.

 

 
 

Cedar Plank Salmon At Barbecues Galore we love cooking our salmon filets on cedar planks.  Customers new to this technique often ask us how it’s done so we put together the following picto-recipe.  There are lots of variations on this simple technique so feel free to experiment. Soak plank for atleast half an hour.

 

Preheat BBQ.

 

  

Place on plank, on BBQ. Use medium/high heat.

Cook until flaky in centre. Remember, the plank is supposed to burn and smoke.


 

Enjoy.

 

                     
 

Darcy has been with the company for seven years. He started at our North Store and is now the manager of our South Store. Because of Darcy’s love for barbecuing it was a natural fit when he started with the company. Darcy’s development into a barbecue expert has been encouraged by the clientele, the variety of ‘toys’, and the family atmosphere.

Darcy has six year old triplets, Braedan, Emily, and Sarah with wife Kristi. When older the kids will likely have barbecuing experience as their father currently owns four barbecues. He has a Napoleon island that is under construction, a Beefeater that is currently residing with a friend, and two Webers; one charcoal and one gas. When barbecuing Darcy goes full out and will spend a good portion of the day slow cooking an assortment of dishes. This limits his barbecuing in the winter to a couple times a month as he is not prepared to sit outside in minus 20 degree weather and baby-sit dinner.

His favorite food cooked on the barbecue is baby back pork ribs and recommends that people should cook ribs on a charcoal barbecue with mesquite smoke. Darcy has developed his own rib sauce that his friends and family love. Most of his regular dishes are his own creations and he will try almost anything once. For beef Darcy recommends the ‘Perfect Steak’ Marinade and for poultry Bronco Bob’s Raspberry Chipotle. Darcy also recommends always covering your barbecue and cleaning it regularly. Semi-annually each barbecue gets a complete tear down. This includes soaking and scrubbing all stainless steel parts, treating the inside of the lid with oven cleaner, degreasing the frame, and tightening all the screws. Each month Darcy does basic maintenance on the interior of the barbecue such as the cooking grills and Flavorizer bars. Make sure to give him a call if you need any cleaning tips.

 
 

Eventually, sooner or later, in due course, at some point, you have to clean your barbecue.  Hey, we’re not saying you need to make a second career out of this.  We’re just asking you to give it a thorough cleaning once or twice a year.  If you do, your barbecue will last longer and you greatly reduce your risk of a grease fire. 

When you’re cleaning the inside of your barbecue you should use a degreaser.  Our favourite is from Spray 9.  It cuts through the grease but it’s not overly strong (ie. it doesn’t melt your barbecue like some others we’ve tried) and it does a terrific job of removing grease from the aluminum, steel and porcelain of your barbecue.


Frequently  Asked  Question

This month’s frequently asked question is:  What kind of brush can I use to clean my barbecue?

 
 

 

Answer:  You can use any brush with brass or stainless steel bristles.  Both of those metals are soft enough that they will not scratch the porcelain or stainless steel finish on your cooking grills.  Any brush you find in our stores is safe to use.  Please avoid using the ‘paint scraper’ type brush with raw steel bristles.  Raw steel is hard enough to cause damage to your grills.  Also avoid using the steel ‘scraper’ at the end of many cleaning brushes on your cooking grills.  The scraper is designed for cleaning the gunk off of the inside hood of your barbecue.

 

 

 
 

Next Issue: Next month it will be April.  April, for some, means Easter, fluffy little bunnies, chocolate eggs and those freaky artificially coloured chicks in the department store window (do they still do that?).  But for us, April means pork.  So, in the next issue of ‘The Hot Line’, we’ll be talking about new and delicious ways to put some pork on your fork. Send us a picture and/or recipe involving pork on your barbecue and we’ll send you a $25 gift certificate usable in any of our four stores.

        

Cleaning Prize Pack Prize pack includes BBQ Degreaser, Stainless Steel Cleaner, Lighter, Grid Lifter, Venturi Tube Cleaner and Brushes. Congratulations to this month's winners:

Brenda & Kelly Otto (Calgary South) Kelly Nagel (Calgary North) Jess Moodie (Burlington) Raymond Dawson Jr. (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:query@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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