· The Hot Line - Newsletter
August 2007 BBQ Desserts

Sign Up For The Hot Line

 

BarbecueTipster |Recipe of the Month |Meet the Experts |Gotta Have It |Contact Us

 

 

 

 August 2007


Hot out eh?  So what are you going to do about it?  Sit inside with the air conditioning blasting while you watch reruns and complain about the humidex; getting more and more hungry while you wait for the pizza guy to show up?  Hell no!  You’re going to lose some clothes, get outside, fill a tub full of ice, fill it with beer and bellinis, fire up your barbecue, grill up something tasty and eat it outside where the delicious grease can roll down your face and it just doesn’t matter.  For god’s sake people – this is Canada; we’re too cold for a depressing percentage of the year – get outside and enjoy the heat while you can.

And, in the spirit of barbecuing as much as you can as long as you can: this month’s issue of the Hot Line is all about dessert.  That’s right – keep the heat outdoors where it belongs and cook your entire meal outside. Happy Grilling, Barbecues Galore


 

 
Here’s a picture submitted by our friend Kevin.  When he thought that the theme of this month’s Hot Line was “desert” he got all excited and sent us this picture he took of some of his friends barbecuing lamb in Dubai.  We haven’t had the heart to tell Kevin that this month’s theme was actually “dessert” (nice guy that Kevin but could stand to pay more attention to the details sometimes).

 

Here’s the tip:  grill some fruit and put some ice cream on it.  Sounds easy right?  Yeah well, it is.  Just about any fruit can be grilled and will taste fantastic, especially if there is a reasonable amount of sugar in the fruit.  The heat from the barbecue caramelizes and enhances the natural sweetness and brings your dessert to smoky new heights. And what’s the biggest upside to grilling your fruit for a barbecued dessert?  Simplicity?  Cost? Fun? Fibre?  No, the biggest upside is that your family and friends will think you’re some sort of grilling wizard.  It’s funny, you can diligently slow-cook a beef brisket for eighteen hours and your friends just think you’ve got too much time on your hands.  But, grill them some dessert for ten minutes and people think that you’re a forward thinking, astronaut-quality, mensa member that’s good with pets and babies.  Call it the “grilled dessert halo effect”.  Trust us.  Try it. For a good idea of what fruits can be grilled and how long they’ll take to cook, see this handy chart from Weber: http://www.weber.com/bbq/pub/recipe/grilling101/guide/grilling/fruit.aspx

 
 

 

 
 

Blind Bananas For an introduction to dessert from the grill it doesn’t get any easier than this. Ingredients ~ 4 bananas – not too ripe ~ 4 Tablespoons butter ~ ½ Teaspoon cinnamon ~ ½ Teaspoon allspice ~ ¼ Teaspoon ground cloves ~ 4 Tablespoons brown sugar ~ 2 Tablespoons dark rum ~ Juice of one lime ~ Ice cream ~ A few berries to make things look real purdy.
  Step One: Assemble your ingredients.
  Step Two: Melt the butter
  Step Three: Add the spices
  Step Four: Add the sugar
  Step Five: Two tablespoons into the pot – the rest is for you.
  Step Six: Stir and let thicken.  Be careful to keep the heat low and occasionally stir so that the sauce does not clump up on you.  
  Step Seven: While the sauce warms and thickens cut your bananas down the middle – leaving the skins on.
  Step Eight: Squeeze the lime on the bananas.
  Step Nine: Make sure your barbecue is warm.
  Step Ten: Shoo the dog out of the way…
  Step Eleven: Generously brush about half of the sauce onto the bananas (of course you’ll be using your silicon basting brush which we’ve discussed here before).
  Step Twelve: Put your bananas skin side up directly over the heat for 2-3 minutes.
  Step Thirteen: Wait… 
  Step Fourteen: Flip the bananas and grill the other side for about 2-3 minutes.
  Step Fifteen: Put your ice cream and a few berries into a dish.
  Step Sixteen: Remove the bananas from the grill and brush with the remaining sauce.
  Step Seventeen: Sip the bananas out of their skins into the dishes with a knife.
  Step Eighteen: Enjoy!
      
 

This month’s expert is Kevin “Star” who handles the purchasing for our stores in Oakville and Burlington.  Kevin has been with us for four years and does a fantastic job handling the purchasing duties for our stores in Oakville and Burlington.  Besides being the self proclaimed “best goalie in the history of ball hockey”, Kevin is quite the chef.  On the grill he likes to experiment with his own combinations of spices and rubs.  He admits that occasionally the results are disappointing but figures that’s “all part of the fun.”  Kevin and his family (he’s got three brothers – God bless Mr. and Mrs. Jones) own a Broil King Signet and a Weber Premium B from a few years ago.  He claims that he cleans both barbecues twice a year. 

Like a number of us at Barbecues Galore Kevin likes to grill the occasional dessert on the barbecue.  His favourite is maple glazed pineapples – served hot.  Here, in his own words, is his fruit technique:

“There’s not much involved in grilling some fruit on the BBQ, but get some maple syrup, turn the ‘cue on medium and let it heat up.  Put the fruit on the grill and start spreading the maple syrup all over the fruit.  I like it on pineapples best but try your favourite fruit… bananas, mangos, pears, it doesn’t matter, just remember to serve with ice cream!  Grills are amazing and Desserts are even better.  Put them together and you have a little slice of heaven in your backyard.”

 

 

“The Spacegrill” is the newest addition to our growing selection of charcoal barbecues and it kicks pork rump (or shoulder or loin or whatever).  This is not a ‘low and slow’ covered grill – this is an open top, testosterone drenched, ‘light it and fight it’ grill full of cool features and gadgets.  The solid stainless steel rod grills move up/down and turn sideways.  Cool.  There’s an ash catcher for easy cleaning.  There are neat-oh hooks on the side for all your tools.  There are detachable bamboo shelves to give you lots of work surfaces.  In short:  fill it with charcoal, get it real hot, cook loads and loads of food and never, ever turn your back on it.  Oh, and, if the wind comes up, there’s no hood to cover things up so this is not a typhoon friendly barbecue.  After we had ash blown all over our backyard we are now recommending the fitted vinyl cover for this unit when it is not in use.


FAQ

Question: What makes a hotter barbecue, propane or natural gas? Answer:  Propane as a gas burns higher and hotter than natural gas.  However, when a barbecue is manufactured for use with natural gas, specific valves are used.  These valves allow more natural gas to enter the barbecue’s burner systems.  So, while natural gas is slightly cooler than propane, more of it is being burnt and the heat produced by the barbecue should be identical whether you buy the propane or natural gas model.

 

 

 

EVENTS

 

Beer & BBQ's Join Crowfoot Liquor, at their main location in Calgary, on August 11th from 1 to 3 pm. For $30.00 get an afternoon of barbecuing and beer pairings. All participants go into a draw to win a Broil King Crown 70 BBQ package from Barbecues Galore Canada’s largest selection of barbecues, parts and accessories. For more information or to register visit their website at www.crowfootliquor.com or email events@crowfootliquor.com.

 
 

Country Wide Call to Barbecue

On August 4th at 6 pm join the World’s Longest BBQ. Celebrate the bounty of our Canadian agriculture and cuisine.

This is an invitation! It’s YOUR invitation to stand up and show our farmers and fishers just how much we care!

Just register your story and it’ll be posted along with all the other patriotic Canadians who love to cook from our land and sea. Prizes are awarded for the most authentic Canadian menu. For more information visit the website www.flavoursofcanada.ca.

 

NEXT ISSUE

Heat up the patio.  All about patio heating options.  And, along the same lines, we’ll also be talking about heat in our barbecued food.  So send us a picture, recipe and/or story of you cooking up something hot and spicy and we’ll send you a $25 gift certificate usable in any of our four stores.

            
 

Sauce Prize Pack Prize pack includes a selection of Baron dipping and grilling sauces valued at $55.99. Congratulations to this month's winners:

Elissa Funk (Calgary South) Wanda Woollett (Calgary North) F. Dowe (Burlington) C.R. Sheidan (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
 

       
       
 

All Rights Reserved Copyright 2007 ©