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The Hot Line September 2008 | Bread

September 2008
Welcome | Barbecue Tipster | Recipe of the Month | Meet the Experts | Gotta Have It | Ask Dr.McGrillmeup | Next Issue | The World of Barbecue | Monthly Winner | Contact Us
Welcome
I like meat as much as the next guy.  In fact, it’s fair to say that I like meat more than the next guy – maybe even the next two or three guys.  But, as I believe the old saying goes, “Man does not live on meat alone.”  So, every once in awhile we have to put down our cleavers and grill something else for our friends and families to eat.  Vegetables yes, I hear that they'’re important.  Also, as you know, we’re happy to grill fruit (remember the rhubarb martinis?).  But this month, we’re going to grill up some bread.  And no, we’re not going to just throw some pre-made garlic bread on the grill to get warm – that’s not grilling, that’s pathetic.    
 

Barbecue Tipster
Yes, you can bake a loaf of bread on your barbecue.  In fact, a barbecue can be an ideal place to bake your bread.  The heat is dry and intense which does a wonderful job on most breads.  A few things to keep in mind before you try:  1.) Use indirect heat – most breads will suffer from high-heat directly underneath the loaf, 2.) when you open the lid of a typical barbecue, there is a lot of heat loss – so resist the temptation to constantly check your bread as it’s baking, 3.) the inside of your house will not smell like fresh baked bread – get over it,

 

  Want another tip?  A tip that’s not entirely related to grilling?  Ok, here goes:  quit text-messaging while you’re driving!  Keep communicating like that and the next communication you’ll be sending will be from a pine box.  I mean, come on, you might as well chug a litre of single malt, and fire up Halo 3 while you’re driving.  It isn’t ‘difficult’ to text and drive – it’s impossible.  In order to combat this dangerous trend on our roads, we at Barbecues Galore have started a volunteer organization that we think will help.  It’s called ‘Families Against Road Texting’.  Join us – make a difference.

Recipe of the Month Grilled foccacia This one’s a keeper.  Even Aunt Edna said so and she knows her way around an appetizer.  Similar to a pizza dough, this bread is slightly puffier and sweeter.  The grill added just the right amount of smoke and ‘grilled’ flavour to the bread.  Simple toppings of grilled onions, feta cheese, oregano and olive oil highlight the puffy bread perfectly.  And, as a bonus, this recipe is easy to put together.  Having a bread machine to knead the dough sure makes things easier.  And a ceramic cooking stone is an absolute must (once you have one of these you’ll use it all the time so go get one already.) Bread Ingredients:
  • 3 1/3 cups all purpose flour
  • 2 ¼ tsp yeast
  • 1 ½ tsp salt
  • 1 1/3 cups water
  • 1 tsp sugar
  Toppings:
  • 1x large red onion grilled until sweet, smoky and charred.  You almost can’t burn these things so put them on the grill well in advance so they’re ready when you are.  We added a dash of balsamic vinegar for a bit more punch.
  • Feta cheese – don’t pinch pennies here, cheap feta tastes like, well, cheap feta
  • Olive oil
  • Dried oregano or Italian herb seasoning
Assemble your dough ingredients.
Put your dough ingredients into your bread maker, set it on the mix setting and let er rip.  Remember, only use the “dough” setting – you’re not ready for a finished loaf.
After the dough is mixed, remove and place on a lightly floured baking sheet.  Careful – it’s sticky.
Form the dough into a ball and cover for fifteen minutes.
Divide the flour into two sections.
Dimple each dough section with your fingers.
Cover your dough with a blankie.  Let it rest for 30 minutes.  As it’s resting, the dough will rise and puff itself into something tasty.
Once again: dimple.
Get your toppings ready.
Brush with olive oil.  Olive oil tastes good – use lots.
Put some cornmeal under your dough so it will be easy to get off the baking sheet. Add your toppings.
Slide the dough off onto the ceramic baking stone. Remember, the stone needs to be warm already so have it warming – using indirect heat – about 10-15 minutes before you’re ready to start baking.
Let the bread bake for about 20 minutes.  Check the bottom of the bread occasionally to make sure it’s not charring too much. Cut it up – eat it.  Do it again tomorrow.
 
 

Meet the Experts

Meet Chris and Mark.  They both work in our warehouse in Calgary.  They’re the guys that get the product in the back door so you can take it out the front door.  These two are good at what they do and are an important part of our team.  However, they do not know how to barbecue a loaf of bread.  They could not be described as barbecue “fanatics”.  They don’t barbecue.  In fact, I’m not sure they cook.  Ever.  They eat; we’re sure of that.  In fact, they eat quite a bit.  Lay some food in front of these fellas and you’d better watch your hands.  But cook?  No.
They’re both bike nuts.  Remember when bikes used to be for getting somewhere?  Transportation?  I’m told that’s old-school thinking.  Mark and Chris figure that bikes are used for jumping over things or for climbing up things.  Every so often gravity tries to talk some sense into these two.  To this date, gravity has made some powerful arguments (see the current condition of Mark’s eye) but gravity has not yet convinced these two that it is the final authority on the matter.  Time, and quite possibly age, may yet carry the day. 


Gotta Have It
Check out these new griddles we have in the stores.  These all-stainless griddles are a joy to cook on.  Perfect for bacon, pancakes, bacon, quesadillas, bacon, Panini sandwiches, bacon, stir-fries and bacon.  These are tough little griddles that are built to withstand lots of use and abuse outdoors.  They’ve got cross braces on the underside of the griddle to prevent warping.  And there’s a grease channel along the front of the griddle to catch any extra fat that might drain off of anything greasy you might be cooking. The most impressive piece of this griddle as far as I’m concerned is the walls.  The short, stubby walls allow you to move your food around the griddle without little pieces falling over the sides into your barbecue.  Other griddles we sell work well but you always have to be careful about ‘jumpers’ going over the sides and through your grills.

Ask Dr.McGrillmeup
Question: Dear Dr. M: What’s the difference between “grilling” and “barbecuing”? C. Fused
Answer: Dear C, Many people have varying opinions on this topic but, in general, most people agree that “grilling” is the process of cooking food quickly over relatively high heat.  “Barbecuing” is the low-and-slow process of cooking meat at low temperatures for long periods of time.  Think of things like Texas brisket and pork shoulder that sit in about 225 degrees for hours and hours at a time.  Many people call this ‘smoking’ not ‘barbecuing’.  Canadians in particular seem to talk this way.  That’s probably because we have fewer opportunities to cook outside for long periods of time. Regardless of the definitions – all the methods are delicious.

 

Next Issue
Next month we’re talking about planking.  No, not the zany hazing rituals that the kids at college are talking about.  This will be about grilling on wooden planks.  We’ve got loads of interesting tips and tricks in store for you.  So keep an eye on your inbox in a month’s time.

The World of Barbecue
This year we held our fifth annual “Worst Barbecue in Canada” contest.  We got loads of fantastic entries but there could only be one winner.  And the winner this year was xxxx xxxx of Mississauga.  As you can see below in the ‘before’ and ‘after’ pictures, they’ve definitely traded up.  This year’s prize was a swanky Brander 6 burner barbecue with granite side shelves and stainless steel cabinetry.  We’ll be running our contest again next year so get your digital cameras, your creative ideas and your crappy old barbecues ready!

“Before”.  On the deck in Mississauga

“After” in our store in Oakville

 

 

Let’s take a minute to reflect here: with an old barbecue, the cute little girl is miserable and crying.  In fact, the whole world seems a little grey.  Then, once she has a new barbecue from Barbecues Galore, she’s happy and content.  Full of life and big smiles.  Now everything is shiny and bright. So, what can we take from this?  Is there a lesson here?  And, if there is, how can we apply it to our daily lives?  This is just a guess but, could it be the barbecue?  Could a new barbecue be the source of so much happiness?  Could a new barbecue make you and everyone in your family happy?  Could it be that simple?  Yes.  Yes I think it could.  
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.
 

Monthy Winner 
This Month’s Winners Congratulations to this month's winners of a rub prize pack valued at over $70:   Curtis Jenson (Calgary South) Donna Johnson (Calgary North) Mark Buxton (Burlington) Chris Devreeze (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 An archive of our past newsletters can be found at www.barbecuesgalore.ca.  Despite the incredibly valuable content the newsletters are free of charge and you can access them at anytime day or night.

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