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April 2007 Pork

 

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 April 2007


Want to know what we think you should spend your tax refund on?  We’re just saying…  there’s no better investment than happiness. Really!   And here we are in April, the month of promise and possibility, when, finally (apart from the occasional surprise snow storm that really shouldn’t surprise us any more) the days are longer and warmer and our minds turn to, what else, the barbecue.   Speaking of promise and possibility, there’s no better motto for the subject of this month’s newsletter: The Mighty Pig. Let’s face it, in any of its guises, pork is one of the tastiest, most versatile foods -- from Easter Ham to brunch bacon – with endless recipes and grilling methods out there. So keep reading for the skinny on pork.   And finally, in keeping with the theme of promise and possibility, a reminder that our Oakville store is newly renovated. It’s larger, brighter, and absolutely packed with barbecues and patio furniture that will transform your backyard into your favourite place to be this summer – stop by and check it out. Happy Grilling, Barbecues Galore

 

James from Alberta pork way back in 1992 giving a cooking demonstration in our North Calgary store.

 

 

James Ducs the famous (infamous?) “pig-boy” from Alberta Pork (www.albertapork.ca) offers this tip about pork tenderloin: “Pork tenderloin is the leanest cut of pork, with only 3 grams of fat per 3 oz. serving.  A whole pork tenderloin cooks quickly on the grill in about 15-20 minutes.  Try the following recipe as it features the healthy, all-Canadian duo of pork and beer:” Brew N Que Yield: 8 Cooking Time: 15 min Preparation Time: 10 min Ingredients 8 Pork loin steaks or chops, boneless 3/4 cup (175 mL) beer 1/4 cup (50 mL) dark corn syrup 1/4 cup (50 mL) chopped onion 1 clove garlic, minced 3 tbsp (45 mL) prepared mustard 2 tbsp (25 mL) vegetable oil 1 1/2 tsp (7 mL) chili powder Cooking Instructions Place Pork in a plastic bag or non-metal sealable container. Combine remaining ingredients and pour over Pork. Seal and refrigerate 4 hours or overnight, rotating the bag occasionally. Drain marinade into a small saucepan; boil 1 minute. Preheat barbecue on high; reduce temperature to medium. Place steaks on the grill; close barbecue cover and grill 6 to 8 minutes per side, basting frequently with the marinade. Serve with pasta salad and corn on the cob.

 

 

 
 

This month’s recipe and accompanying pictures were graciously sent to us by Muffy…from Burlington (thanks Muffy!).  Muffy is a loyal reader that cooks on a Big Green Egg charcoal barbecue.  She says that her rub recipe below works well on both ribs and ham.  Take special note of the ‘apple juice’ tip at the bottom of Muffy’s recipe – this is a technique used by many competition barbecuers and can be very effective in keeping your ribs moist. Muffy's Rub Recipe 1/2 cup brown sugar 1/4 cup of turbinado sugar 1 Tbs. onion powder 1 Tbs. garlic salt 1 Tbs. paprika (any kind will do) 2 Tbs. parsley 1/2 tsp. cumin 1 Tbs. ground mustard 8 twists of cracked pepper 6 twists of sea salt (all done in a pepper and salt grinder) 1/2 tsp. chili powder If you would like your ribs spicy by all means add cayenne pepper as well you will also need some french's mustard and apple juice or aple cider which ever you have in the cupboard will do just fine. Mix all dry ingredients together and set aside Prepare your ribs by removing the outer grey skin then rub your ribs with the french's mustard front and back ( not too much just enough to coat so the rub will stick) Now apply rub to ribs front and back Place on BBQ for about 3 hours on indirect heat 220 should work just fine Within the 3 hours every hour spray ribs with the apple juice to keep moist while grilling......after ribs are done brush on your favourite BBQ sauce and grill up for a few minutes just to heat sauce.  Remove cut and enjoy....YUMMO... Good Luck and enjoy ......

  

 

 

                     
 

Jason has only been with the company for 9 months but with the knowledge he has picked up it seems like he has been around for years. His love for barbecuing probably plays a factor in this. Jason is a big hockey fan and like most of the employees in Calgary cheers on the Calgary Flames. There are a few Toronto Leaf's fans as well. Jason does a bit of everything around the store. From barbecue assembly to fireplace estimates and sales to sign making Jason is always getting things done around the north Calgary store. He enjoys the relaxed atmosphere that the staff and store have to offer but finds that there is always something to keep him busy. Like his tasks around the company Jason likes to do a bit of everything when barbecuing. Having been a chef he rarely uses recipes and will experiment with the available ingredients. He will try almost anything once. His favorite sauce is the 'Hot Sauce from Hell' although he only uses it in soup and spaghetti sauce to add some kick. With his pork chops, and most other meats, Jason is a big fan of the old salt and pepper seasoning. His favorite meat is the NY strip loin steak. Jason has a small Kenmore barbecue from 1992, he may soon be replacing it with a Broil King Sovereign. He keeps his barbecue in good condition by cleaning it at least once a month. To clean his barbecue he will remove the grills, burner and rock grate and give the insides a good scrub with a brillo pad and then Jason vacuums out the casting with his shop vac. He also uses compressed air to clean out the burner and uses a brass brush to clean his porcelain coated steel cooking grills. Jason recomends always covering your barbecue so that it is protected from the elements as well as kept clean. Bring your barbecue measurements into the store and Jason can help you find the right cover for your barbecue.

 
 

Most of our staff are big boosters of the Char-Crust line of rubs.  These unique rubs do a terrific job of sealing in the juices on just about any grilled meat (including, of course, pork).  Maybe the best part about the rubs is that you can add these unique flavours with very little prep time.  So, if you’re often in a hurry and are looking for a quick, gourmet hit of flavour, keep some Char-Crust in the pantry.  For recipe ideas see www.charcrust.com.


FAQ Section When people are buying a new barbecue one question we hear a LOT is: “What’s better, stainless steel or cast iron cooking grills?”  Good question.  The answer is: “that depends on you.”  We’ll explain:

 

Cast iron holds heat extremely well and a thick, cast iron cooking grill can be a real pleasure to cook on as it retains lots of heat and you’ll be cooking with the heat in the grill as well as the heat that is coming from the bottom of your barbecue.  Additionally a porcelain coating on a cast iron grill, whether shiny porcelain or dull, “matte-finish” porcelain, makes a cast iron grill easy to clean and reduces (not eliminates) the need to keep your grills “cured.”  So, if you can’t live without hearing a sharp sizzling sound when your meat hits the heat or you love strong, dark sear marks on your steaks – then you should consider cast iron cooking grills.

A stainless steel cooking grill will not hold the heat as well as cast iron but will last longer.  Stainless steel is not anywhere near as heat-retentive as cast iron.  In order to retain enough heat to cause effective searing you need more mass when using stainless steel than you would with cast iron.  A large diameter stainless steel grill (at least 6mm) should hold heat well enough to sear meat and will last for years and years.  Stainless steel grills turn black after the first few uses but require only a simple wipe with a grill brush to keep them free of residue.  So, if you’re looking for the long-lasting, low maintenance cooking grill – then consider stainless steel.

 

Next Issue Next month is burger month.  When we ask our customers what they like to cook on the barbecue, the answer we hear the most is ‘burgers’.  So next month we’ll try to offer some unique, juicy tips from the burger world. 

In anticipation of burger month we’re looking for Canada’s most unique burger recipe.  Send us a recipe and picture of your most unique burger and, whether we use your recipe or not, we’ll send you  a $20 gift certificate usable in any of our four stores.

          
 

Pork Prize Pack Prize pack includes Roast Pan, Smoker Box, Basting Mop, Aplle Pellets, Pork Sauces and Seasonings. Congratulations to this month's winners:

Zane Farrend (Calgary South) Ryan Makar (Calgary North) Bernie Cuzzolino (Burlington) Ron Judge (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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