· The Hot Line - Newsletter
July 2007 Beer and Barbecue

 

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 July 2007


Beer and barbecue: a natural pairing at least as old as fermentation, if not fire. So it’s a fitting subject for the Hot Line, especially during the long hot month of July.  

Maybe you think beer and barbecue and you picture your weather-ready griller, enduring the blazing sun, beads of sweat on the brow, finding what refreshment he or she can in a favourite beer. But -- and this may come as a lightening bolt out of the blue for some – beer isn’t just for drinking anymore. Beer has many uses actually IN the food, some of which involve only partial cans or bottles of beer, actually, which means SOMEbody has to volunteer to take the first third off the top…  it’s a dirty job…

So, certainly, keep the cooler stacked with your favourites, throw a few new ones in there to expand your horizons, but also read on to learn about recipes and other uses of beer in barbecueland. What could be finer. Happy Grilling, Barbecues Galore

 

 
Tip #1 The clever folks at Calgary’s Crowfoot liquor store (www.crowfootliquor.com) are hosting a “beer and barbecue” event at their main store at 7414 Crowfoot Road NW.  July 28th 1-3pm.  Tickets are $50 per person.  They’ll have representatives from a variety of breweries on site preparing recipes that match well with their beers.  They’ll also be available to answer any questions you might have.  And, you’ll also be able to enter to win a Broil King ‘Crown’ barbecue courtesy of the world’s best barbecue store (see our ‘summer special package at www.barbecuesgalore.ca).  So to sum it up:  beer, food, and possibly a free barbecue.  Heard enough?

Tip #2

  Think that there’s probably a website for just about any topic in the world?  Well you’re right.  For everything you’ve ever wanted to know about barbecuing with beer, check out www.grillingwithbeer.com.  Amazing.
 

 

 
 

Our first recipe is courtesy of www.ontariocraftbrewers.com.  This recipe features a brown ale from Ontario’s Neustadt Springs.  Neustadt Springs is a small craft brewery located about an hour North of Guelph.  Yummy stuff – check it out.  If you can’t find Neustadt’s beer then use any mild, dark ale. In Alberta it should be easy enough to find Big Rock’s Traditional or, better yet, their Black Amber Ale….yummy.  (Cripes, and I thought writing about barbecued food was hard on the willpower – this beer stuff is killer.) Neustadt 10w30 Brown Sugar Barbecue Marinade.          Ingredients: 1/4 cup Neustadt 10w30 ale *2 (16oz) steaks 2 tablespoons teriyaki sauce 2 tablespoons brown sugar 1/2 teaspoon seasoned salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder Method: 1. Preheat grill for high heat. 2. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes. 3. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes. 4. Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.
      
Our second recipe of the month is from Cameron’s Brewing Company of Oakville, Ontario.  Cameron’s Brewing Company has an uncompromising dedication to brewing extraordinary beer, which is why their tag line is "Brewed by a connoisseur...not an accountant."  They brew their beers by hand in small batches using the finest hops and barley and refuse to use additives or preservatives.  In addition to enjoying fine beer, the folks at Cameron's also like to eat.  And eat they do! Here is one of their favorite recipes using their award winning Auburn Ale. Enjoy! Skewers of Beef with an Auburn Ale Barbecue Sauce For the most tender results use sirloin fillet. Serve with grilled potato and onion slices and a tomato salad. Auburn Ale Barbecue Sauce: 1 tbsp (15 mL) finely chopped garlic 1/2 cup (125 mL) chopped onion 1 tbsp (15 mL) Dijon mustard 1/2 cup (125 mL) Cameron’s Auburn Ale 1 cup (250 mL) tomato ketchup 2 tbsp (25 mL) brown sugar 1 tsp (5 mL) hot pepper sauce Salt and Pepper to taste 1 1/2 lb (750 g) boneless beef, cut in 1-inch (2.5-cm) cubes 1. To make sauce, combine all ingredients in pot. Bring to boil and simmer for 10 minutes or until sauce thickens. 2. Thread beef on to skewers and brush with barbecue sauce. Grill on high heat, lid down, for about 5 to 6 minutes per side for a total of 10 to 12 minutes or until still pink in centre. Serve with extra barbecue sauce for dipping. Serves 4

 

 

 

With the theme of this month’s newsletter being beer and barbecuing it was only natural that we highlight Ashley. Ashley has been with the company for 3 years and in that time he has enjoyed the customer interaction and keeping the staff on their toes with his English humor. While going for a walk one day Ashley came across our North Calgary Store and saw that we were hiring; he then decided to apply. Having owned his own liquor store he had the sales experience we are always looking for.

When not at work Ashley spends much of his time with his family. His wife is Lesley; he has one son named Samuel, one daughter named Rosemary, and a grandson named Beckham who is 2 years of age and a fantastic little guy according to Ashley.

To barbecue at home Ashley uses either his very old Wait Broil master or his very old Weber. The cooking grills on both get cleaned every use and the rest of the barbecues get cleaned when needed. To clean the barbecues Ashley uses our barbecue degreaser for the burn box and lid, scrape all the excess build up off, and then lathers the grills with vegetable oil.

He is especially fond of pork chops cooked on any barbecue. He likes his barbecue sauce like he likes his scotch – smoky. His favorite burgers are cooked slowly and mixed with beaten eggs, Worchester sauce, and parsley. Ashley always has a beer or gin and tonic when barbecuing. He often marinades his steak with beer. His favorites are Stella Artois and Big Rock XO. Ashley believes any recipe is better when drinking a beer.

 

Check out this cooler.  Made of all 304-grade stainless steel, it’s got heavy duty castors for easy patio transport, efficient drainage spout, two easy-access doors, and a beauty bottle opener built right into the side.  AND there’s more: it keeps your beer cold.  Only $199.99 in any of our four stores  (how DO we make money?).  If you talk nicely to us we’ll even put it together for you for free so it’s ready to fill with ice and beer the minute you get home!


FAQ

 

Question:  My propane barbecue was working fine and producing lots of heat until today when it barely stays lit and isn’t producing enough heat.  What’s wrong? Answer:  Every day we receive a few phone calls from worried grillers who, all of a sudden, have a propane-fired barbecue that is producing only a tiny bit of heat.  Most assume that there is something wrong with their barbecue.  In fact, they have turned their propane tank on too quickly.  The modern propane tank has a valve in it that, when it thinks there’s a leak in the tank, will cut the flow of propane back to about 10%.  Unfortunately, these tanks can be a tad fussy and, on occasion will ‘think’ there’s a leak when they are turned on too fast.  So, if you’re barbecue seems feeble and weezy don’t panic, it’s easy to fix:  ~ turn off your barbecue ~ turn off your tank ~ unhook your regulator from your propane bottle ~ make sure that your barbecue knobs are turned to the ‘off’ position ~ re-attach your regulator to your propane bottle ~ turn on your tank exaggeratedly slowly ~ ignite your barbecue as you normally would ~ good as new.

 

Next month’s Hot Line will be devoted to dessert.  That’s right: dessert – the meal’s caboose.  Trust us, there are all sorts of great desserts that you can easily and simply prepare on your barbecue.  Nothing gets the dinner guests buzzing like hauling a tasty, sweet dessert off of the grill – they’ll think you’re a god.  So keep your eyes peeled for some sweet suggestions next month.

As always we’re looking for your input.  If you have any recipes for barbecued dessert send us a picture and/or story of you grilling it and we’ll send you a $25 gift certificate usable for anything in any of our four stores.

 

          

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

Cathy Medcalf (Calgary South) Drew Magnussen (Calgary North) Jan Stobbe (Burlington) Karen Veenhuizen (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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