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June 2008 Rotisserie

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June 2008
Welcome | Barbecue Tipster | Recipe of the Month | Meet the Experts | Gotta Have It | Ask Dr.McGrillmeup | Next Issue | The World of BarbecueMonthly Winner | Contact Us
Welcome 
Welcome to the June edition of The Hot Line.  This month we’re talking about using your rotisserie on the barbecue.  The rotisserie, once properly set up, is arguably the easiest way to cook on your barbecue.  And the results are predictably delicious.  As your food cooks, the juices in the food will try to escape.  Think of the juices that pile on top of your hamburgers and steaks as you’re cooking; that’s the tasty food-juice making a break for it.  However, if you are constantly turning your food, the juices cannot escape as easily and your food literally self-bastes.  That’s why rotisseried (is that a word?) food is juicier than most. Keep reading for some tips and tricks on how to keep your rotisserie turning.

 

 

 Please don’t forget to enter our 8th annual “Worst Barbecue in Canada” contest.  You’ve got until the first week of July to get us your pictures.  Once again, we need some creative, in-focus pictures of you and your crappy junk-heap barbecue.  Remember – you’re not dealing with one of the big box stores here, we don’t get five zillion entries when we run a contest.  Believe me when I tell you that your chances of winning a huge Brander barbecue island (www.barbecuesgalroe.ca) are very, very good. 
 In other exciting news, we’re going to have our 29th birthday celebration on the weekend of June 6/7/8.  As usual we’ll be cooking a tasty barbecued lunch and raising money for the hospital burn unit.  At our Calgary North store we’ll have the world renowned barbecue competitor Morley Hansen cooking up tasty pulled pork sandwiches with his jeezly big “Pigasus” trailer.  Take a look at the picture and tell me that guy doesn’t know a thing or two about barbecue.  In fact, Morley’s a professional barbecue competitor.  Trust us, both you and your taste buds will be amazed. We will also be cooking at our other three stores.  At the Calgary south store we will have pulled pork sandwiches AND we’ll fire up an outdoor pizza oven.  Come on down between noon and 3pm to get a sample.  And thanks in advance for helping us contribute to the Calgary Firefighters’ Burn Treatment Centre.

 

 And we’re going to make it worth your while to visit our stores during our birthday sale in other ways too.  We’ll have lots of great merchandise on sale at clearance pricing AND anybody that buys a barbecue worth $700 or more that weekend is entitled to an immediate $100 in-store credit.  That means you can roam the store and spend an extra $100 on whatever your little grilled heart desires: firepits, cookbooks, woodchips, marinades, anything. 

Barbecue Tipster 
Ok, strictly speaking this isn’t a “barbecue” tip but, as we hope you know, we’re in the fireplace business too.  And, we don’t think you’ll complain about this tip because we’re sure it will save most of you some money.  You ready?  Ok here goes:  Turn off the pilot light in your fireplace.  Good eh?  Yeah, we thought so.

 

   A pilot light in a gas fireplace doesn’t use a lot of gas and the gas it does burn is turned into heat.  That’s all good during the cold season but in our (too short) summer it’s energy that just doesn’t need to be wasted.  So, turn off your pilot lights now.  When you’re ready to turn your pilot light back on in Autumn you can visit this link from Valor for a quick video on how to quickly get it lit:  www.milesfireplaces.com

Recipe of the Month 
 Rotisseried Coffee Bison Roast• 1 cup espresso style coffee • 1/2 cup finely chopped onion • 1/4 cup brown sugar • 3 Tablespoons soy sauce • 1 teaspoon salt • 3 cloves garlic, minced • 1 Teaspoon cayenne • 1/2 teaspoon cinnamon • 3-4 pound bison roast As with any bison meat, make sure that you do not overcook it.  It is so much leaner than beef that you need to be very careful about drying it out.  If you take this roast off when the internal temperature hits 135 degrees you should be at medium rare. 
  Place all the ingredients in a bag including the bison.  ‘Burp’ the air out of the bag and let the roast sit in the marinade for 2-3 hours at room temperature.
  Ask your assistant to turn on your barbecue and warm it up for five minutes.  Remember, if your barbecue needs more than five minutes to warm up – there’s probably something wrong with it.
  Skewer the roast.  Be as careful as possible to keep the meat balanced on the spit.  The more balanced you keep your roast, the easier it is on your rotisserie motor.
  Tighten the rotisserie forks with a pair of fliers so they do not loosen while the roast is turning.
  Put the roast on the barbecue.  If you have a dedicated rear rotisserie burner like in the picture you should leave all the bottom burners ‘off’.  In order to create extra moisture in the barbecue you can add some liquid to the drip pan underneath the roast.  We added a mixture of fruit juice and water.
  Check the internal temperature of your roast periodically.  When our roast hit 135 degrees we took it off the barbecue.  That took about an hour.  Again, you do not want to overcook bison.
  Foil and ‘tent’ your roast for approximately ten minutes. During these ten minutes the internal temperature of your roast will actually increase.   Make sure to factor this extra ‘cooking’ time into your process.
  Slice as thin as possible and enjoy.  Yum, yum.  The coffee in this recipe gives the outside of the roast a delicious, rich, smoky taste.
  Don’t forget to reward your assistant for all of his/her valuable help.
 

Meet the Experts 
This is Julia.  Julia works in our store in Oakville.  This has been great for us but it’s caused some problems for her.  You see, her and her college roommate Claire, who also works in our store, love to talk about barbecues.  In fact, they talk about barbecues so much when they’re at school in the winter that some of their other friends get upset.  It seems that these so-called friends had had enough barbecue talk and wanted Julia and Claire to shut up already about the barbecues.  This, clearly, is in violation of the charter of rights and, in our opinion, should be a case for the police.  Honestly, who in their right mind has ever heard too much talk about barbecues?   
Julia likes working at the store as she’s convinced that the best part of summer is barbecuing.  Her favourite part of the job is when the Traeger demo team show up at the store and start cooking samples!  Claire cooks on a Broil King Sovereign XL barbecue and her favourite thing to cook is sausages and ‘vegetables’ (note to self: figure out what these ‘vegetable’ things are and try them some day).She doesn’t use her built-in rotisserie burner very often but when she does she likes to cook pork.  She’d like to remind everyone that a rotisserie basket is a great accessory to use with your rotisserie kit as it allows you to turn small pieces that normally wouldn’t fit onto a rotisserie.  And, keep that lid closed as much as possible so you keep the heat in.

Gotta Have It 
We stock all kinds of widgets and gadgets to keep your rotisserie kit up to snuff.  One of the most common replacement items is the motor itself.  Often these get left outside (bad) and need to be replaced.  When you replace your motor, be sure to get a replacement that is built to turn the amount of food that you’ll be turning.  A motor that is underpowered will quickly seize up and be worthless:

 

1. Mega Motor – will turn about 140 pounds! - $149.99 2. Heavy Duty Motor – will turn about 40 pounds - $39.993. Standard Motor – will turn about 15 pounds - $16.99

Ask Dr.McGrillmeup 
Question:Dear Dr. McGrillemup: I’m new to using a rotisserie, what are the most important things to remember? Signed, Turny
Answer:Dear Turny,In my humble opinion there are two essential things to consider when using your rotisserie:
 #1.  Sense of balance – the food on your rotisserie rod should be as balanced as possible.  If there is one side of the rod that is heavier than the other your motor can quickly burn out and be ruined.  Also, if you have an imbalance, the heavier side will take a long time to rise up and will drop quickly.   This will cause uneven cooking; one side will be overdone and one side will be underdone.  To achieve proper balance take your time when threading the rod through the meat and truss the meat evenly with the meat forks and some extra butcher’s string.   Many rotisserie rods also include a rotisserie balance which help immensely.

 

 #2.  As you know, grease burns when it hits flame.  Many of today’s new barbecues have an isolated rear rotisserie burner that directs heat at the rotisserie spit from the back of the barbecue instead of from underneath.  The reason for this is because, when heating the spit from underneath, you always run the risk of your food dripping grease on the burners below and causing a roast-ruining flare-up.  If you don’t have a specialized rear rotisserie burner, please make sure that you put a drip pan underneath the food on your spit to catch the drippings.  And, it’s a good idea to add some moisture to that drip pan so that the dripping grease doesn’t get a chance to ignite.

 


Next Issue 
  Next month we’re going to be talking about infrared grilling.  This is a new type of burner that is being built into many new grills on the market.  It’s hot, it’s fast and it grills some foods better than any other system in the marketplace.  Come back next month and we’ll tell you all about it.
 

The World of Barbecue 
Time to get all historical on you.  Check out the pictures of self-perpetuating wind-up rotisseries in the two pictures below.  The first picture is from Thomas Jefferson’s Monticello.  The second picture is from The Fortress of Louisbourg on Cape Breton.  These rotisserie gizmos kept the spit turning all day long – without external power of any kind.  Pretty cool. (I have no idea how they work so don’t write us looking for technical drawings or blueprints.)

 

Fort Louisbourg, Cape Breton – they have people in ‘period costume’ working there.  Not sure about the lady on the right but I think the guy on the left had the wrong ‘70’s in mind when he showed up for work that day.  I can hear his boss now:  “Dude, I said the SEVENTEEN seventies, not the NINETEEN seventies!”Remember:  Send us a picture and/or story of you (or a friend of yours, or an enemy of yours) grilling and we’ll send you a $25 gift certificate usable in any of our four stores.  

Birthday Sale 
Another reminder that this coming weekend is THE weekend to buy a barbecue if you’ve been considering it:

 


Monthy Winner  
This Month’s Winners  Congratulations to this month's winners of a flat rotisserie basket, meat thermometer, CharCrust seasoning, Chicken and Ribs sauce, ceramic drip pan, liquid smoke sauce, and Doctor McGrillimup's sauce:   Gordon Wenger (Calgary South) Jaylyn Obrigewitsch (Calgary North) Debbie Grant-Shead (Burlington) Linda Iaccino (Oakville)  
Each month names are randomly drawn to win a themed prize pack valued at over $50.00. Claim your prize by stopping by the Barbecues Galore in your area with your photo identification.
 

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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