· The Hot Line - Newsletter
The Hot Line May 2008 | Smoking

May 2008
Welcome | Barbecue Tipster | Recipe of the Month | Meet the Experts | Gotta Have It | Ask Dr.McGrillmeup | Next Issue | The World of Barbecue | Clearance Corner | Monthly Winner | Contact Us
There are many ways to add extra flavour while barbecuing.  There’s marinating, rubbing, glazing, injecting (are we on Aerosmith’s tour bus?) and many more techniques.  One of the simplest and most effective is adding flavour with wood smoke.  And that’s what we’re talking about this month in The Hot Line.  We’re not talking about ‘smoking’ your food using low temperatures for long periods of time.  We’re saving that discussion for another time.  This month we’re just talking about adding a bit of flavour using your regular barbecue, a few simple tools and some sweet, sweet smoke.     
  Judging by our sales of wood chips in the stores, this concept is really taking off.  There are a handful of reasons for its increased popularity: 1.) It’s easy, 2.) it makes you look like an expert, 3.) no added carbohydrates, fat or calories, 4.) it makes your neighbours extremely jealous and 5. ) it tastes great. So, read on to see how you can get started…

Barbecue Tipster
 Most folks add water to their wood chips when they’re getting ready to put their smoker boxes on the grill.  That’s a good idea as it means that your wood chips will smoke and not burn.  However our good friend Gerry who knows a thing or two about barbecue and admittedly, “...didn’t get this big eating carrots”, suggests putting a handful of dry wood chips on top of your moist chips.  That way you’ll quickly get some of the wood chips to ignite and help get the moist ones hot enough to smoke. Good tip.  
Recipe of the Month This month we’re cooking up some pork tenderloin using a simple spice rub and we’re adding some cherry wood smoke to the mix.  The rub has lots of flavour but is low on heat.  It’s interesting enough for the adults but basic enough for the kids.  We’re using cherry wood because pork works so well with the flavour from fruit woods.  Also, cherry smells fantastic as it’s burning.Vaguely Exotic, Tasty Spice Rub 3 Tbsp brown sugar 1 Tbsp kosher salt 1 Tbsp ground pepper 1 Tbsp garlic powder 1 Tbsp chili powder 1 Tbsp dried thyme 1 Tbsp fennel seeds 1 tsp paprika This should create enough rub to treat about six pork tenderloins or six large chicken breasts.  If you have extra, keep it fresh in a jar or canister in a cool, dry space.


Can you see the pretty little robin in this picture?  Isn’t it sweet?: the universal sign of spring.  Sadly, minutes after this picture was taken, the pretty little robin dropped dead due to severe hypothermia.  Why?   BECAUSE IT WAS RIDICULOUSLY COLD AND SNOWY OUTSIDE EVEN THOUGH IT’S THE END OF APRIL!!!  Poor bird.  Anyway...out to the barbecue we go... 
  Assemble your ingredients.


Mash up the rub ingredients with a mortar and pestle.


Work the rub into the tenderloins and let sit for an hour or two.


Fill your smoker box with wood chips.


Add enough water so that the wood chips are moist.  That way they’ll smoke instead of burn (see ‘Tipster’ information above).


Take the cover and snow off of your barbecue.  Place something heavy on the cover so that the frigid, frostbite worthy, gale-force winds don’t blow it into the next province.  (Have I mentioned that it’s the end of April?!)


Turn on your barbecue and place your smoker box under your cooking grills with as much exposure to heat as is possible.


Keep the heat on the barbecue on high until you see the wood chips start to burn and then turn the barbecue down.


At this point, despite a frigid near-tornado that would make Jack Frost run for cover, you should have lots of smoke coming out of your smoker box.


Grill your tenderloins on medium heat until finished (I sort of burnt the ends on this attempt – playoff hockey, tough to stay focused.  Speaking of which, who else feels sorry for the CBC’s Bob Cole at this time of year?  Think of all the players’ names he has to learn.  It would be so much easier if the Leafs just made the playoffs for once.)


Warning:  you, and your ‘helper’ if you’re lucky enough to have one, may end up smelling like smoke after you’re finished. In this case, that’s a good thing.


Enjoy your scrumptious pork tenderloin.

Meet the Experts
Meet Steve Tolhurst.  He’s responsible for the logistics in our company.  He’s the guy that gets ‘the right stuff to the right place’.  He’s been with us for about six months now.  Originally we hired him because he was a Leafs fan and we felt sorry for him but, as it turns out, he’s been a great asset for our company.Steve and his lovely lady Trish have two active boys at home; Dustin (11) and Cole (5). They’re all involved in sports and the family is busy moving from one activity to the other.Steve likes barbecues and Steve likes smoke – he just doesn’t often put them together.  When he does barbecue his favourite is chicken.  But don’t put a lot of sauce or spices on it – he’s got a sensitive tum-tum.  

Gotta Have It
   Wood chips; yes we have wood chips.  The selection and styles of wood chips available in our stores these days is incredible.  We’ve got wood that you can sprinkle like pixie dust on your grill.  We’ve got baseball sized chunks that take awhile to burn.  We’ve got grape vines, whisky barrels, sassafrass, peach, pecan, almond, alder, white cedar, red cedar, hickory, mesquite, apple, cherry, olive, persimmon and more.   The bottom line: there are some amazing tastes and fun, fun flavours out there that are easy to try.  Experiment to find the combinations of food and smoke that work best for you.

Ask Dr.McGrillmeup Question:Dear Dr. M, I want to try using some wood chips when I grill my hamburgers.  What kind of smoker box should I use? Signed, Smoky  
Answer:Dear Smoky, There are basically two kinds of after-market smoker boxes: stainless steel and cast iron.  The stainless steel models will last longer as they will not rust out for a long time.  The cast iron models retain more heat.  You can turn your barbecue on high, get the cast iron hot and then turn your barbecue down – the cast iron will stay hot and keep your woodchips smoking for quite awhile.  With stainless steel you need to keep the heat going more steadily.


Many barbecues on the market come with a dedicated smoker burner which applies heat specifically to a built-in smoker box.  This is an incredibly convenient way to add smoke flavour to all your meals.  

Next Issue 
   Next month we’re talking about using the rotisserie on your barbecue.  Lots of people have them but not so many know how to use them.  We’re going to set that right next month.  Be prepared to be educated!

The World of Barbecue  
Seems like we should remind all of you to send in your entries for our fifth annual “Canada’s Worst Barbecue Contest.”  The prize this year is a truly impressive, six burner ‘Brander’  barbecue and, based on the number of entries we’ve received so far, your chances of winning are VERY GOOD.  Just remember: pictures of just your barbecue do NOT cut it.  We need a picture of your barbecue AND some people.  You, your kids, your neighbour, your neighbour’s kids – whatever, we don’t care, just get some people (or animals, we’re cool with animals too) into the picture and send it off.  Details on the ‘Brander’ barbecue up for grabs and the rules for entry can be found at www.barbecuesgalore.ca.  


And, for those of you that don’t have a crappy barbecue around to take pictures of, we always offer a $25 gift certificate for our stores to anyone that emails us a picture of folks enjoying the world of barbecue.  Send your pictures to query@barbecuesgalore.ca and we’ll send you a gift certificate in the mail.  Easy money eh?We’ve got some terrific patio furniture in stock these days.  Now is a good time to go shopping because our stock usually disappears pretty fast.  If you want some high quality  spots to park the caboose this summer – think about it now.  We’ve just brought in some truly impressive, top-quality patio umbrellas that are worth checking out.  The large cantilevered models tilt, swivel, go up, go down – basically they do everything but put the suntan lotion on your back.  
And, just for laughs, here’s a little umbrella story for you: The Old Man An 85 year old man was having his annual checkup and the doctor asked him how he was feeling. "I've never been better!" he boasted. "I've got an eighteen year old bride who's pregnant and having my child! What do you think about that?" The doctor considered this for a moment, then said, "Let me tell you a story. I knew a guy who was an avid hunter. He never missed a season. But one day went out in a bit of a hurry and he accidentally grabbed his umbrella instead of his gun." The doctor continued, "So he was in the woods and suddenly a grizzly bear appeared in front of him! He raised up his umbrella, pointed it at the bear and squeezed the handle." "And do you know what happened?" the doctor queried. Dumbfounded, the old man replied "No." The doctor continued, "The bear dropped dead in front of him!" "That's impossible!" exclaimed the old man. "Someone else must have shot that bear." "That's kind of what I'm getting at..." replied the doctor. 


 Kevin the booze guyEvery so often Kevin from J.Webb wine merchants (www.jwebb.net) helps us find some wine to drink with our meals.  This month he answered the challenge of finding the right wines to drink with grilled foods that have been kissed with smoke...  
Ok, so you've mastered the art of flavoring with smoke. What are you going to drink? Sure you could pop the top on a couple of lagers and contrast those big smoky flavors with a cool, refreshing beer - but anyone could do that. You're more intelligent, you need something more complex - something with character. Enter the world of wine, but tread carefully, were not looking for finesse here, our search is for big, bold and in your face stuff. Think zinfandel, rustic southern Italian and those lovers-of-barbecue from down under - Australia. The criteria are simple; the wine can't be overpowered by smoke, we want enough intensity that we can drink it in a windstorm and not miss anything, oh - and it can't be too pricey. I suggest these:  


Marietta old vine red, California - $17.95 - Marietta is a long time favorite at J. Webb. It rips out of the glass with ripe brambleberry fruit and delivers teeth staining intensity. The juicy flavors and soft mouth feel are the perfect backdrop for smoky flavors, just keep your toothbrush handy.


Waterwheel Memsie Red, Australia $16.95 - This beast from down under is one of the best buys around. If you like ultra ripe fruit and flavors that you can still taste the next day, then this is your boy.


Cusamano Syrah, Italy $16.95 - The Sicilians are well known for a lot of things, but you can add making great value wine to that list. These are people that know something about "the good life" so take a page out of their book and give this a go. This is wine for meat, not swimming with the fish. 


J. Webb Wine Merchant Store # 403 253 9463 Fax # 403 259 6563

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Monthy Winner Each month we make a random draw for a unique prize pack that relates to our newsletter’s theme of the month.  One lucky reader is selected for each of our four stores.  If you read this newsletter  - keep your eyes on this section each month to see if you should be heading into one of our stores to pick up your free package. 
Congratulations to this month's winners of a stainless steel smoker box, mesquite, maple, alder and hickory True North wood chips, and a Weber wood chip soaker: Kim Ketchun (Calgary South) Jim Mitchell (Calgary North) Len Young (Burlington) Don Andrews (Oakville)  

Contact Us We want to hear from you.  If you have any questions or concerns,  please contact 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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