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June 2007 Buffalo

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 June 2007

It’s June, do you know where your barbecue is?  Well, you better.  If you’re not cooking on it now you might as well donate it to the neighbours down the street with the five kids and the 1972 LeBaron.  Because June is barbecue time. The focus of this month’s Hot Line is the mighty Buffalo. Bison. The prairie burger bus.  Believe us – if you haven’t barbecued buffalo yet, YOU-ARE-MISSING-OUT.  It’s lean, it’s nutritious,  and it tastes fantastic.  Hell, it’s even “local” for most of us.  Basically, it’s like virtue on a plate. Happy Grilling, Barbecues Galore


Here are a few things to know about buffalo, care of the good folks at Canadian Bison  (www.candianbison.ca): ~ What we call ‘buffalo’ is properly known as ‘bison’ but, people generally get the drift when you say ‘buffalo’. ~ Buffalo meat is lower in fat and higher in iron than beef. ~ Buffalo meat is similar to fine beef with a slightly sweeter and richer taste.  It’s also denser and dryer. ~ Buffalo meat cooks faster than beef so don’t wander away from the grill until you’re familiar with the cooking times.  In general, try to cook it slowly on lower temperatures than you might be used to.  Unless someone you’re cooking for is extremely fussy (hi Grandma!) don’t cook buffalo past ‘medium’.

~ As with ground beef, cook ground buffalo to 160 degrees Fahrenheit internal temperature. ~ Bison are raised naturally without the use of growth hormones, stimulants, antibiotics or animal by-products.  Again: ‘virtue’.  ~ Before Europeans came to North America there were an estimated ten million plains bison doing their wild and woolly thing on the prairies.  At the start of the twentieth century there were about 300.  Good work Europeans!  That’s one heavy ecological footprint.  Luckily, there were a few people smart enough to conserve some animals and a breeding program was established that eventually saved the species.  Thanks to those smart folks we’ve got some bison left to admire and, well… eat (what did you expect?  This is a barbecue newsletter…)



Buffalo/Buffalo Burgers This recipe is adapted from one of Ted Reader’s (www.kingoftheq.com).  In honour of this month’s theme we made the burgers out of ground buffalo instead of beef.  A few of us have tried this recipe and it is YUH-MEE.  If it was a lily, it would be well and truly gilded (not gelded – gilded – look it up).  Because of the cheese stuffed into the middle of the burgers they end up BIG.  So, skip lunch and be prepared for a belly buster.  Pictures and food-styling below expertly provided by our own Kerry Johnson. Ingredients: 2 lb. ground BUFFALO 4 cloves chopped garlic 1 medium onion, chopped 1 dash of hot sauce 1 tbsp whole grain mustard 1/2 cup breadcrumbs 1/2 cup Parmesan salt, pepper and bbq seasoning 4 thick slices of BUFFALO-mozzarella (“buffalo” mozzarella – get it? – buffalo?) 1 cup caramelized onions 8 slices bacon 1 small red or green pepper, thinly sliced 4 slices pepper jack cheese, grated 4 Crusty Italian Buns olive oil balsamic vinegar



  Put the ground buffalo in a bowl.  Remember last month’s tip:  cold meat and cold hands helps the burger patties stay together.


 Combine the buffalo, garlic, onion, mustard, breadcrumbs and parmesan.  Adjust taste with salt, pepper and barbecue seasoning.


 Slice the buffalo mozzarella.


 Admire the sliced buffalo mozzarella.


 Place one-four ounce burger patty on a flat surface and place mozzarella cheese in the center.


 Place another burger patty on top and crimp the edges to form one stuffed burger.


 Repeat with remaining burgers. Cover and refrigerate for 1 hour.
   Cook your bacon.  If you’re interested in more taste with less work you’ll use the “Grant’s Bacon” technique in this year’s Barbecues Galore catalogue.
   Grill the burgers over medium heat for 6 to 8 minutes per side, until fully cooked.  Just imagine that cheese melting in the middle…
   Arrange your condiments with precision – good work Kerry!
   When the burgers are just about finished cooking…
    top each burger with the  bacon, peppers… 
   … onions and jack cheese.
   Drizzle the Italian Crusty Buns with olive oil and balsamic vinegar and lightly toast on the grill.
   Place the burgers on the buns and serve with all your favourite condiments.  (I really feel sorry for you if you’re reading this email at work at about 4:30 pm – you’re probably chewing the heel off of your shoe right.)

For other delicious, non-pemmican Bison recipes see www.canadianbison.ca


Meet Harvey.  Harvey has worked part time at our south Calgary location for eleven years and every time we think he’s going to retire for good – he keeps coming back for more abuse from his co-workers.  Harvey’s one of those guys that, once you’ve talked to him for five minutes, you think: “that Harvey seems like a good guy”.  And you’d be right, he is a good guy. He has done most jobs over the years but thinks the best part is helping customers. He also says that he has met some wonderful staff over the years. Since retirement Harvey had hoped that his golf handicap would improve; this is however not the case. He says “If you are like me, I am so busy I wonder some days how I found time to work.” Harvey spent 33 years with the Calgary Fire Department and retired in 1995 as the Chairman of the Fire Fighters Burn Treatment Society. He was asked to work part time because of the staffing shortage in Calgary was even a problem back then. He’s been married to Bev for 44 years; he has one daughter, Sandy, and 2 grand kids, Stephanie and Christina. Harvey currently owns 2 Weber barbecues and cleans them religiously. He does a thorough cleaning twice a year on both. The cleaning is done mostly by hand however he does use a power washer for the frame and out side parts. Spending a lot of time on cleaning his barbecue saves Harvey from having a tough bi-annual cleaning. He does recommend that everyone cover and clean their barbecue regularly. Harvey is not too adventuresome when trying new things on the barbecue he does however strive to perfect his favorite dishes. Cattle Boyz Original is his favourite sauce. He does eat bison whenever he can find it outside the house.


One night, after twelve peach bellinis and 65 extra-hot chicken wings, our top barbecue people decided we needed our own barbecue sauce.  Something sweet, something special and something crammed with garlic.  We wanted a sauce that would transcend its host and taste scrumptious on almost anything that we decided to barbecue.  Oh, and kids had to like it too.  The result?  Doctor McGrillemups old tyme, all-natural, fortified grilling tonic.   It’s a near perfect finishing sauce on whatever you’re grilling.  Like many sauces it’s made with a lot of sugar (well, honey actually but you get the drift), so don’t try to use it as a marinade (sugar burns).  Baste it on your food a minute or two before you take it off the grill.  Try spreading it on buffalo flank steak just before the steak is finished…hmmm, heaven.


FAQ Question: Here’s one we get a lot:  “Hey what’s with you guys and the two names?  ‘Barbecues Galore and Wood’s Fireplaces’ seems like quite the mouthful.” Answer: Yeah, you’re right, it is a mouthful.  However, there’s a good reason we’ve got two names.  We started in the barbecue business in 1979 and “Barbecues Galore” seemed like a good name.  After all we had lots of barbecues on display (still do!) and “Barbecues A Lot” didn’t look so good on the sign.  And then, in 1996, in a particularly long winter, we thought, “Hey, this sucks, we’ve got a zillion dollars in overhead and we won’t see a barbecue customer for another four months.”  So…we asked the good folks at Calgary’s ‘Wood’s Fireplaces’ if they’d like to join forces.  They’d been in the fireplace business since the 1930’s and were probably a bit sick of staring at each other all summer so they said “sure, why not?”.   And the rest, as they say, is history.  Peanut butter and jam, sushi and wasabi, Brad and Angelina, and… Barbecues Galore and Woods Fireplaces. And, while we’re at it, we should mention that we have no relation to the large Australian/American company “Barbeques Galore”.  They spell their name with a “Q” (wrong way) and we spell our name with a “C” (right way).  The similarity means we get a few hilarious phone calls from Texas each year but that’s the extent of our relationship.


Just above in the newsletter we talked about things that go well together.  You know, ‘roofies and redbull’ – that kind of thing.  Next month we’re taking that line of thought to its highest level.  That’s right:  beer and barbecue.  We’ll dive into  a world of beer (please god, one day let that be literal). 


So, in anticipation, send us a picture and/or story of you that involves beer and barbecue and we’ll send you a $25 gift certificate usable in any of our four stores.  Specifically, we’re looking for recipes (with pictures of you of course) that involve beer and barbecue.


Sauce Prize Pack Prize pack includes a selection of Baron sauces. Congratulations to this month's winners:

Blair Larsen (Calgary South) Jacquie Pojorelic (Calgary North) Darlene Wood (Burlington) Cheryl Sorantatas (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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