· The Hot Line - Newsletter
Aug. 2008: Rubs

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August 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
Rubs.  That’s the subject of this month’s Hot Line; rubs.  You know, when you take a piece of meat and rub some flavours into it until it’s perfectly tasty and succulent?  Yes, rubs. Remember at the end of last month’s newsletter when we promised to avoid any sexual innuendo when talking about rubs?  Yeah well, we’re trying.  Likely failing, but we’re trying. 

When you’re talking about grilling, the rub concept is one that is quickly gaining in popularity.  It’s simple, it’s quick and it can provide loads of flavour.  There are dry rubs and wet rubs.  (I’ll bet you can already tell what the difference is between the two.)  Both types need to be worked into the meat for best results.  Remember, these are not called “sprinkles”, they’re called “rubs” – so put some Steely Dan on the stereo, have a glass of Riunite and rub that meat.  Skin will block the flavours of the rub so try to get the rub under the skin if possible.  Alternatively, you can just make plans to eat all the tasty, tasty skin – that’s what we do.Once the rub has been massaged into the meat, the meat should sit for anywhere between 1 and 24 hours.  The longer you leave it to sit, the stronger the flavours will be.

Barbecue Tipster

Here’s tip #1:  Make sure that the rub you’re going to use is in a shaker jar or easy to handle container BEFORE you start rubbing.  Once you start rubbing, your hands will soon be coated with fat, juice and well, ‘stuff’ from the meat you’re rubbing; it’s a bit of a mess.  So you don’t want to be grabbing your main rub container with your mucky mitts. 



Tip #2:  Plan on giving your meat two coats of rub.  Once you work the first coat into the meat you’ll find that a lot of the rub seems to disappear.  The second coat will give you a nice even layer that typically forms a crust on the outside of the meat once you start grilling.

Recipe of the Month
 Jerked Chicken Wings  Dry Rub Ingredients: 3 Tablespoons sugar 3 teaspoons ground black pepper 3 teaspoons cayenne pepper 3 Tablespoons onion powder 3 Tablespoons ground thyme 3 Tablespoons kosher salt 3 teaspoons allspice 1 ½ teaspoons nutmeg 1 ½ teaspoons cinnamon 3 Tablespoons chives (we used fresh)
Assemble your ingredients.
Add everything together and stir it up.  (How do you like the recipe so far?  Easy eh?)
Rinse chicken wings under water.
Dry your wings using a paper towel.
Cut the wings in half, separating the meatier “drumstick” from the ‘wingier’ part  (‘more wingy?’).
Remove and discard the tips.  (Is there a market for wingtips in this world?  If not, there should be.  Think of how many wingtips hit the landfill each year.  Please write us with your suggestions on how to tackle this problem.  Include detailed business plans and ¼ scale engineered drawings.)
Rub (that’s the operative word here – “rub”) the spice mixture into the wings.   Get your hands dirty, don’t be shy.
Cover the wings and put them into the fridge overnight.
The next day, grill the wings over low, direct heat.  I like the wings on the dry side so I keep them on the grill for a long time at low heat.    They’re probably on the grill for an hour or so.   You need to turn them every five minutes or so.  If they start to char – turn down the heat.
Remove the wings once the bones start to separate from the meat.  You can baste with a dipping sauce now if you like.
This dry rub has a terrific flavour.  The cloves, allspice and cinnamon give things a tasty  island groove.  I think the combination we’ve listed gives things just the right amount of heat but increase or decrease the amount of cayenne to suit your tastes.

Meet the Experts
This is Kevin. Kevin is the manager of our North Calgary store.  He is no relation to the Kevin that works for us in Burlington.  ‘Calgary Kevin’ has been with us for almost a year now.  In the past he’s worked for some large retailers such as Canadian Tire but he wanted a change from the big-box environment and we’re glad to have him with us.  Like all of our employees, he loves his job and wishes he never had to go home.  Sorry Kevin but we can’t stay open all the time.  Kevin has a family.  Fiance Beverly and kids Kasia and Nikolas.  Also part of the family is his Brander 4 burner barbecue that Kevin is currently road testing for us.  He likes to keep it clean and says: “Maintenance goes a long way in keeping your bbq working at optimal levels.”  Honestly, he said that.  I know, I know, it’s the kind of thing that we would tell you that people said when they actually didn’t but, in this case at least, he really did say it.  Good work Kevin.
Kevin likes rubs.  Who doesn’t?  Before he joined us, Kevin hadn’t tried many rubs when barbecuing, but he’s been experimenting lately and he likes how rubs add a lot of flavour without adding a lot of work.  His favourite rub so far has been a type of Montreal steak spice that he rubs into his steaks prior to grilling. When we asked Kevin if there was anything else we should know about his grilling habits he told us that we wants people to know that “If you want to become a better barbecuer, come shop at Barbecues Galore.”  He said that.  Really, he did.  Honest.

Gotta Have It
Do you know who Stephen Raichlen is?  He’s this nut from the states that has made barbecue his life’s work. He has a handful of cookbooks that we consider the best grilling books available.  What’s more, he’s got a line of unique barbecue accessories that includes a handful of different rubs.  They’re all good but you’ve really got to try his grilled dessert rub.  Rub a little on grilled pineapple before it hits the grill – absolutely fantastic.  You can find out more about Stephen Raichlen at the modestly titled ‘Barbecue Bible’ website:  http://www.barbecuebible.com/

Ask Dr.McGrillmeup
Question: Dear Doc, I can light my barbecue with a gas match but my push button ignitor quit working this summer.  How can I get it working again? Signed, Dee Fused
Answer: Dear Dee,

Typically a barbecue ignition system is made up of: 1.) a spark generator, 2.) a wire to carry the spark and 3.) a ceramic spark plug or ‘electrode’ to send the spark to the burner.  Often the electrode sits in a small metal collector box which gathers gas into it which will be lit by the spark coming from the electrode.  If this box gets greasy, then the spark from the electrode has a hard time finding ground and will often not tolerate a spark. If this grease buildup isn’t cleaned – then your barbecue won’t light.  So the message is:  clean your ignition system once a year or so and keep the grease from building up.  If you find that the electrode is cracked we’ve got original replacement parts available.

Signed, Doctor M.  

Next Issue
Next month we’re going to be talking about bread on the grill.  These are uncharted waters so, if you’ve got any experience with this, drop us a line and give us some advice.  Otherwise, we’ll see you next month! 

The World of Barbecue
Check out this barbecue!  A firepit burning about two feet away from the pig, a big ‘ol rotisserie setup and a bit of salt.  Six and a half hours later you’ve got enough pork to feed your whole family and a few neighbours too.  The apple is optional.  (For readers in southern Ontario – all that blue stuff at the top of the picture is called “sky”, when you put a bunch of it together like that it’s called a “vista”.  You should come and see it sometime.) 
Remember, send us a picture and/or story of you - or a family member or a clever pet - 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 rub prize pack valued at over $70:   Morris Zelmanovith (Calgary South) Art Froese (Calgary North) Roger Ryan (Burlington) Joel Kissack (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.caRemember, 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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