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July 2008 Infrared Grilling

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July 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
Do me a favour – don’t poach anything this month.  Or boil anything.  Or steam anything.  Or fry anything.  Well ok, you can fry things, I’m not some kind of monster.  But I’m serious about the other stuff.  I mean, what’s the point?  Oh, it may be “healthy” but come on, having your food taste good is healthy too right?  Let’s face it, we’ve only got a few months of summer coming our way.  So, for the next month or so, grill everything in your backyard that doesn’t move: meat, vegetables, appetizers, dessert, drinks – everything.  There’ll be plenty of time to poach things in the winter.


One of the tastiest, easiest and newest ways to grill your meal is with a dedicated infrared burner.  These burners are rapidly gaining in popularity.   They get very hot very quickly.  These burners work by heating a ceramic surface up to incredibly high levels.  Once the ceramic is hot it quickly begins to radiate the heat.  Most will reach 1200 degrees Fahrenheit within minutes.  They replicate the searing, intense heat of a charcoal grill on full boil.  These burners are ideal for cooking a juicy, 2” steak to a glazed, medium-rare perfection.  Seared on the outside and packed with juice on the inside.
But, a word of warning, these burners are not for everybody.  They are not for “set it and forget it” grillers who like to put their meat on the grill and then wander into the house for a half dozen drinks before they saunter out again to check the on things.  With these burners you stand on guard; keeping watch, flipping and testing, flipping and testing.    Don’t be scared of the heat – embrace it (metaphorically of course).  Once you’re used to how they work you’ll be cooking your entire meal over them.


Barbecue Tipster 


Don’t forget that, when grilling or roasting meat on your barbecue, you need to take it off of your grill before it hits your desired temperature.  All meats, especially large roasts, will increase in temperature after you take them off the barbecue.  This occurs as the heat migrates from the outer layer of the meat to the cooler interior.  For a more detailed, if slightly nerdy, explanation go to:  http://www.virtualweberbullet.com/meatrest.html

Recipe of the MonthGrilled Rosemary Beef Tenderloin Taken from Allrecipes.com, submitted by McCormick & Co. We're using an infrared burner to cook the steaks for out recipe. Any other barbecue with decent heat output can be used as well. 4 (1/2 inch thick) tenderloin steaks 1 & 1/2 tsp Montreal Steak Seasoning 3 tbsp olive oil 2 tsp parsley flakes 4 tsp fresh rosemary, roughly chopped  
  Mix olive oil, parsley and rosemary in ziplock bag.  Add steaks. Refrigerate 1-2 hours.
  Sprinkle steaks with steak seasoning.  
  Cook for one minute, turning the steaks after 30 seconds at a 45 degree angle to get the crisscross effect. You can see in the picture how hot the infrared burner is.  Any drippings are vaporized instantly.
  Flip and cook for another minute. Again turning the steaks half way through.
  If you like your steak rare, you’re done.  If you like it done any more, you would move it to the direct flame section and finish the grilling. 
  Enjoy!  Steaks cooked this way with an infrared grill will be seared and slightly crusty on the outside and rare to medium-rare on the inside.  (Note to self – contact the Belgians about reimbursing us for the product placement.)
Grilled Rhubarb Martini Rhubarb; the prairie pineapple.  The fruit beloved by grandmothers and, well, other grandmothers.  Next time you’ve got people coming over, serve them one of these unique cocktails and watch their eyes light up.  This is NOT for those of you that like your drinks to taste like they could be served at 7-11, this one’s got some bite.  The sour tang of the rhubarb pairs very nicely with the martini concept.  Grilling the rhubarb brings out the trace amounts of sugar that the rhubarb starts out with, and adds a bit of sexy smoke to the drink.  Serve cold, serve often.
  Pick some nice fresh rhubarb.  Wash it and trim the leaves off.  Without the leaves we had about two pounds worth of stalk.
  Do not drop the rhubarb on the floor.
  Start your barbecue.
  Grill the stalks until they’re flaccid, mushy and sloppy (insert father’s day joke here).
  Add ½ cup of water and a few cloves and bring mixture to a boil.  After it’s boiling, cover tightly with a lid and let it simmer for about twenty minutes so the rhubarb stalks completely disintegrate.
  Strain the mush into a container and add ¼ cup of sugar.  Stir until sugar is dissolved and put mixture into a cup or jar.
  Add liquor.  Use lots.  We used Vodka because some boozer drank all our gin.
  Add roughly the same quantity of rhubarb juice. Stir (or shake or whatever) on ice until the mixture is slushee-cold.
  Bottoms up.

Meet the Experts 

Meet Murray.  He’s been working with us at our South Calgary store since he was knee-high to short frog.  Nice kid.  Except he’s not really a kid anymore. Get this, he’s going to be an “engineer” pretty soon.  Neat huh?  Not sure why he’s so interested in driving trains but, as you parents know, you’ve got to let kids chart their own course these days.


Thanks to Murray’s engineering nature he’s often our ‘go-to’ guy on fiddly mechanical problems around the shop.  He can figure out how things work faster than the rest of us and almost always refrains from throwing things against the wall.  And, if you want something organized properly – Murray’s your man.  His mind is what you would call ‘structured’.  We consider ourselves very lucky to have Murray around.


Murray does not own a barbecue with an infrared grill but he wants one.  He wants one so bad it hurts.  At home right now Murray cooks on a . . . no, I can’t say it, it’s too much to bear.  Truly horrible.  You’ll have to ask him about his barbecue.  But trust us – it’s sad.  Murray does not clean his barbecue or cover his barbecue because he wants it to fall apart.  Soon.


When he’s at the grill Murray is likely to be cooking up smokies or ribs; they’re his favourite.  He’s one of those guys that likes to add hot sauce to everything.  And the hotter the better (just wait until his stomach lining gets to be about thirty years old – then we’ll see how tough he is).  Currently, his favourite type of hot sauce is Dave’s insanity.  It’s hot.


Gotta Have It Infrared burners come in many of today’s barbecues.  There are a few different twists on their design but essentially the all work the same.  When choosing one try to get the burner with the largest surface area possible.  The heat from these burners goes straight up so the most effective cooking surface is directly over top of the burner.  The back and sides of these burners are not nearly as effective for high-heat grilling.  Also, keep in mind that these high heat burners can still work well for indirect grilling as long as the food you intend to cook at a slower rate is a reasonable distance away from the infrared burner.

Ask Dr.McGrillmeup
Question:Dear Dr. M, Do you think I drink too much? Signed, Mr. Dee Rinker Answer: Dear Dee, No, no I don’t. Doc


Next Issue
  Next month we’re going to talk about rubs.  Dry rubs, wet rubs and any other kind of rub we can think of.  Furthermore, we’re going to try as hard as humanly possible to avoid any sort of sexual innuendo or double entendres when we’re discussing rubs.  I don’t like our chances.  See you next month.

The World of Barbecue 
During the first weekend in June we had our 29th annual birthday sale.  Every year we grill some grub for the great unwashed, raise some money for the Firefighter’s Burn Treatment Centre and cook up some great deals for our customers.  As usual it was glacially cold in Calgary and tropically hot in Ontario that weekend.


Here’s the man of the day!  Morley cooked up roughly 50,000 pounds of amazing pulled pork at our North Calgary store.  Yummy stuff.


The Firefighters were on hand at all of our stores raising money for the hospital’s burn unit.  We buy the pork, they serve the sandwiches, you donate some money: everybody’s happy, everybody’s full of pork.


Our South Calgary store during our birthday sale.
Internationally lauded super-chef “Tony” (one name, like Madonna) was grilling up a storm at our Oakville store.

Cooking up some hot dogs with the Traeger pellet grill.
Mike from Hamilton is a good friend of the Hot Line and cooks up some creative food on his barbecue.  According to Mike he grills “...pretty much everything.”  Check out these brownies.  Yes, brownies on the barbecue.  Get this...he planked it.  On cedar.  With peanut butter, jam, walnuts and marshmallows.  It’s enough to make one feel inadequate just grilling hamburgers.
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.

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:   Jason Clement (Calgary South) Diane Dickert (Calgary North) Stewart Schneider (Burlington) Karen Hardip (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 Tr. 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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