· The Hot Line - Newsletter
September 2007 Extending Summer

 

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 August 2007


If you live on the business side of the 49th, chances are good you’re bracing yourself for the incoming chill already.  Some people even put their barbecues away at this time of the year.  Nonsense.  If anything, we should be encouraging each other to fire up our barbecues every night and help stave off winter as long as possible.  Here at Barbecues Galore we’ve got lots of little ways to get just a few more days out of summer.  Some of our ideas are external (ie. patio heaters) and some are all about heating up the ‘internal’.  So keep reading and make some notes as we try to bring an extended summer to both your patio and your lower G.I. Happy Grilling, Barbecues Galore

 

 

Patio Heaters – the lowdown. Loyal reader Bonny (hi Bonny!) asked if we’d provide a summary of the different types of patio heaters so here’s a few tips to get you started:

Wood burning firepits.  These firepits come in a variety of shapes and sizes and are made out of a variety of materials such as cast iron, ceramic, stainless steel and sheet metal.  Many have cooking grills.  The heat provided by these units is directly related to how much wood you put into them.  Consider products that have a spark screen to reduce sparks and an ash pan so cleaning is as easy as possible.  When burning wood please consider local bylaws, distance to combustibles and fussy neighbours.

 

Gas burning firepits. Big on convenience and there’s still some romance in the yard!  An amazing amount of heat from these units.  And they burn gas which, my friend Tim says will last forever and ever.  Most are portable but can be mounted into a semi-permanent spot in the yard if you desire.  Both propane and natural gas units are available.  Seriously consider a cover for these units as rain and snow isn’t good for the valve or burner.

Infrared Halogen Heaters.  The new kid on the block.  These electric heaters are easy to wire, make no noise and don’t take up very much space.  They throw heat for about eight feet and, unlike most other heaters, the heat can be ‘directed’ to some degree.  On the downside, they emit a very bright, intense light that’s about as romantic as a bug zapper. 

   

The Mushrooms. These heaters are ubiquitous because they are effective and relatively cheap.  This is definitely a product category where you get what you pay for.  Look for high quality steel and a high quality valve system.  Both propane and natural gas models are available from most manufacturers.  Typically the natural gas models do not have the shroud at the bottom of the heater.  If the heaters come with a top reflector that is removable then you should consider removing it when not in use.  Strong winds (shout out to Lethbridge!) can utilize those reflectors to send the heaters to Kansas.

Outdoor Fireplaces. These days more and more people are installing true outdoor fireplaces into their backyards and finishing off their outdoor rooms in style!  Obviously this is not as straightforward or inexpensive as rolling a firepit into the middle of your yard but, when properly, installed, vented and finished, these can take your yard to a different level of sophistication.  Off the charts on the romance-meter: be prepared for some lovin’.

 

 

 
 

 
      

 

Caribbean Kabobs This recipe was created by our very own Sean O'Hara, the Manager at our Burlington Store, with his kids. This is one of those times when it is good to bring work home. Ingredients hot Italian sausage veal pineapple green and red peppers mushrooms 1/2 cup pineapple juice concentrate 2 Tablespoons each soy sauce and brown sugar 1 teaspoon cumin cayenne pepper to taste

 
  Directions Combine marinade ingredients.  More cayenne can be added if you like a lot of heat, less if not.  Pour over veal cubes; stir to coat.  Let stand at room temperature for at least 15 minutes or up to 2 hours in the refrigerator for increased flavour.  Soak wooden skewers in water 10 minutes to prevent burning.  Thread marinated veal onto skewers, alternating with vegetable, sausage or fruit chunks.  Broil or bbq 8 to 10 minutes turning once and brushing with extra marinade for first 5 minutes.  Discard leftover marinade.   Yield: 4 servings
 

Doug “Hot Stuff”

Doug  has been with Barbecues Galore for 2 ½ years at our south Calgary location. Doug is married to Tina and he is a big flames fan. He even has an autographed jersey that he wears proudly in his picture. A seasoned sales associate, Doug enjoys working directly with the public and his co-workers. He finds that Barbecues Galore has a fun environment in which he gets to talk about food all day.

Doug’s favorite foods cooked on the barbecue are steak and ribs. He uses a Broil King Signet 70 at home and is always trying something new. He likes taking existing recipes and adding to them. He will often add hot sauces to change up the basic sauces regularly used. His favorite basic sauce is the Perfect Steak Marinade and his favorite hot sauce is Gerry Forbes Hot Sauce.

Doug cleans his barbecue yearly by soaking the main parts in degreaser and water. He recommends keeping your barbecue manual in a safe place and writing down the model and serial numbers for future reference.

 

Our stores are heavily stocked with all sorts of barbecue sauces, spices and rubs.  We also have a deep selection of hard to find hot sauces many with charming names such as colon clean, ass-blaster and so on (often, we suspect that the hot sauce industry is globally controlled by an eight year old boy).  Here are two of our perennial favourites:

Montezuma’s Revenge – this Mexican inspired hot sauce is relatively low on heat and definitely long on taste.  I shouldn’t speak for all of us at Barbecues Galore – but I will; this one’s our favourite.  It’s a dark, thick sauce with a wollop of chipotle pepper taste.  Perfect to add as a topping to tacos, enchiladas and so on. Spontaneous Combustion – this is a classic, thin, red hot sauce BUT it cleverly combines deep, rich taste with a searing blast of heat that will have you looking for a pond of high-fat yogourt to stick your head into.  A perfect sauce to keep in your fridge for those recipes that ask for “a drop or two” of hot sauce.


FAQ

Question: I want to move my natural gas patio heater or barbecue across the deck and use a longer hose.  Can I do that? Answer:  Yes you can but … you shouldn’t use a hose that is longer than twenty feet.  When using any rubber hose to transmit gas you always suffer a tiny bit of ‘line loss’.  After about twenty feet of a standard natural gas hose you run the risk of not having enough pressure to properly run your outdoor appliance.  We typically stock natural gas hoses in 5’, 10’, 15’ and 20’ lengths.  Keep in mind that, with a natural gas patio heater, the pole of the heater itself will eat up about five feet of gas line so, if you want to have a hose that is ten feet away from the base of the heater, you actually require a fifteen foot hose.

 

 

NEXT ISSUE

Next month’s ‘Hot Line’ theme will be “The Harvest”.  You know, giant punkins, peppers and all the other stuff that has to be pulled out of the ground before it’s too cold.  And we’re going to grill some pumpkin.  At this point we have no idea how we’re going to do it but damn-it we’re going to try.  Stay tuned. Send us a picture and/or story of you grilling a fall-themed or Halloween recipe and we’ll send you a $25 gift certificate usable in any of our four stores.  So, just so we’re clear, you cook your dinner, email us a picture and we give you $25.  That seems like a pretty decent proposition don’t you think?  Pictures required by October 26.

          

Sauce Prize Pack Prize pack includes a selection of hot cooking supplies. This includes our featured hot sauces, skewers, a basting brush, seasoning, a mitt and a wok. Congratulations to this month's winners:

Darren Shymko (Calgary South) Melanie Chapman (Calgary North) Trevor Butcher (Burlington) Thea Kittan (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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