· The Hot Line - Newsletter
Oct. 2008: Planking

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October 2008
Welcome | Barbecue Tipster | Recipe of the Month | Meet the Experts | Gotta Have It | Ask Dr.McGrillemup | Next Issue | The World of Barbecue | Kevin the Booze Guy | Monthly Winner | Contact Us
Planking is like yoga; it's been aroung forever but now, all of a sudden, everyone is doing it (mind you, planking people aren't spending zillions of dollars on trendy 'planking' outfits yet - we're working on it). It's gaining in popularity for two reasons: 1) It's easy and 2) it's delicious. That's a powerful combination. Of course, most people plank salmon on cedar. That's the classic and, if you haven't done it yet, you need to seriously ask yourself why you bought a barbecue in the first place. However, the world is full of other cool planking ideas. Read on for some that we think are particularly tasty.


Jerry Reed Born: March 20, 1937; Died: August 31, 2008 in Nashville, TN.

As you probably know, we here at The Hot Line aren't all about barbecues. We occasionally put our head up and notice other important things that have taken place in this old world. It was with sadness that we noticed the passing of one of the world's greatest entertainers last month. Yes sir, we're talking about the Snowman himself; Mr. Jerry Reed. The man that gave us some blistering guitar work and the immortal wisdom: "When you're hot you're hot (and when you're not you're not)." So, after your delicious planked barbecue meal, pop a copy of "Smoky and the Bandit" or "The Survivors" into the movie machine and pay your respects to one of the greats.

Barbecue Tipster
This month's 'Tipster' is brought to you by our very own Roscoe from the Calgary North Store. Roscoe loves to grill stuff. In particular he loves planking salmon. He's the expert so listen up: This technique is sound and delivers a fun cooking experience and unmatched flavour. It's easy and we can provide help to 'go where no fish has gone before.' Enjoy, Roscoe  

Cedar Planked Salmon The Plank Soak in water as long as you can. At least one hour. More soaking = more flavour. I like to soak my planks in wine (red or white) after the water for about an hour. After soaking I like to rub on some crushed garlic for even more flavour just because I like to think I know what I'm doing.... The Seasoning and the Fish Fillet I use a seafood seasoning rub (that you can purchase from Barbecues Galore's Spice Section). Sprinkle on some onion salt, seasoned pepper and lemon because it sounds good. Feel free to use whatever spices you like. Cut slices in the top fo the fillet this will help with spice penetration. Cut some slices right to the bottom to allow the flavour of the cedar and garlic to be pushed up into the fillet from the plank. 

The Cooking Technique I like to place the planked fillet directly over the burner first to get it hot and steaming so the flavours start getting into the fish - with the lid closed and themperature at about 325 degrees. Leave it long enough until the plank is steaming, then begin indirect cooking mode. Indirect cooking mode means turn off the burner under the plank and turn on the burners on either side of the plank, keeping the temperature at 325 degrees. Naturally this will depend on how many burners you have, just ensure there is no heat generation directly beneath the salmon. To get even more outdoor cooking flavour I like to add Hickory wood chips which are placed over the burner that's on. How long to cook will depend on how big your fish fillet is, how long the plank soaked, direct or indirect cooking times, and temperature. The one in this photo took approximately an hour.

Recipe of the Month
Cedar-Planked Brie with Oyster Mushroom and Roasted Garlic Crust (from Hot, Sticky and on Fire - Ted Reader)   3 tbsp. olive oil 2 shallots, diced 3 cups sliced oyster mushrooms salt and pepper 2 small brie wheels (each 125g) 1 head roasted garlic 2 green onions, finely chopped 2 tbsp chopped fresh thyme 2 tbsp apple cider vinegar 2 tbsp olive oil 2 tsp coarsely ground black pepper   1 cedar plank, soaked in water for 2 hrs.
1. Heat the oil in a large frying pan over medium-high heat.  Cook the shallots and mushrooms, stirring occasionally, until mushrooms are tender, 5 to 6 mins.  Season with salt and pepper to taste.  Let cool.
2. Preheat the grill to high
3. Cut the top rind  off the Brie
4. In a bowl, mash the roasted garlic with a fork.  Stir in the sauteed mushrooms, green onions, thyme, vinegar, oil, pepper and salt to taste.  Spread the mushroom mixture evenly over the Brie wheels.
5. Place the plank on the grill and close the lid. Let the plank heat until it starts to crackle, 5 to 7 mins. Carefully open the lid (it will be smoky) and place the cheese on the plank.  Close the lid and bake the cheese until it begins to melt and bubble, 8 to 10 mins.
6. Remove planked cheese from grill.  Serve with fresh baguettes.

Meet the Experts
This is Tom. Tom has been the stalwart leader of our Calgary delivery crew all season. He has put some miles on the delivery truck to be sure. Tom is alone in this picture.  A fellow named Murray should be in the picture too.  Murray was Tom's partner all season. They made a great team and still would, had Murray not broken his collarbone at a picnic last month. Ouch! So, for now, Tom flies solo. Tom and his wife Cathryn have three grown children  and one grandchild (so far).  They’ve lived all over the country and have enjoyed barbecuing and grilling whether they were living in the Yukon, the Maritimes, British Columbia or anywhere in between.  He hasn’t tried cooking with wood planks yet but swears on a stack of Barbecue Cookbooks that he’ll start soon. Tom tells us he enjoys his job (we believe him).  He says it’s nice to see customers so excited about receiving their new barbecue or patio furniture when he shows up at their house.  When he's at your house Tom, like all of our delivery personnel, will hook up your new barbecue, test it out, give you a quick explanation of how it works and even take your old barbecue away for recycling if you wish.

Gotta Have It
As part of this month's theme, our stores are selling cedar planks Two for the price of One. Can you believe that? Insanity. When you're in, don't forget to look for some of the other 'flavours' of planks that we carry.

Ask Dr.McGrillemup
Question Dear Dr. McGrillemup, I turned my gas fireplace pilot light off to save fuel during the summer. Now that our four weeks of summer is over, my house is cold again. I forget how to turn my pilot light back on. How do I do it? K. Auld
Answer Dear K. First of all - don't panic. A lot of people think that lighting a fireplace is on the same intellectual level as splitting atoms. It's not. It's just slightly more complicated than lighting a candle. Read your instructions and you'll be fine. If you can't find your instructions check our these two links for short videos on how to get your firplace started: Miles Fireplaces CFM

The World of Barbecue
Check out some of the scenes from Calgary's 26th annual BBQ on the Bow. It's times like this that I wish this newsletter was in 'smell-o-vision.' To register for next year's BBQ on the Bow go to their website: www.bbqonthebow.com.

Mike Z. from Hamilton is a loyal and true friend of the Hot Line. He keeps us posted on his barbecue goings-on. When he heard that we were talking about 'planking' this month he sent us pictures of "Planked Pineapple Sundaes" and "Planked Mashed Potaotes." I've never met Mike but I think I'd like to get invited over for dinner someday soon.

Planked Pineapple Sundaes Marinate freshly sliced pineapple in JD and maple syrup. Throw it on a cedar plank and grill med-high for like 20 minutes until golden brown. Open lid, check for inferno, call fire department, and top with whatever topping you like. These I did with mini marshmallows, chocolate chips, and roasted pecans. Close lid for another 5 minutes to turn everything into ooey, gooey goodness. Serve by itself of on ice cream.
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.

Kevin the Booze Guy
Once again, Kevin from J.Webb wine merchants (www.jwebb.net) is here to help us round out the grilling experience. The challenge for Kevin this month was to find us some wines that would pair particularly well with cedar planked salmon. As usual, Kevin has risen to the challenge. He even uses the word "laser".... It's no secret that smoky, woody flavors match well with salmon. And since you've already used the plank to infuse these flavors in your fish, there's no need to taste it again in your wine. What you need here is something clean and fresh with laser-beam like precision. I'm thinking chardonnay - but not the kind you're used to.

Wine #1 2006 Bernard Defaix Chablis $26.95 - Hailing from the tiny village of Chablis in Burgundy's northern most reaches, this chardonnay will cut through the fatty fish like a samurai sword, leaving your plate refreshed and invigorated. A spa treatment for your mouth with every sip. (www.bernard-defaix.com

Wine #2 2006 Blue Mountain Chardonnay, Okanagan Valley $24.95 - Why not a local wine for a local fish? Blue Mountain crafts refreshing and lively Chardonnays with aromas of ripe citrus and stone fruits. The wine is zippy enough in the mouth to stand up to just about any manner of creature you might want to cook on a plank. (www.bluemountainwinery.com)

Monthy Winner
This Month’s Winners Congratulations to this month's winners of a planking prize pack valued at over $60:   Val Strashok (Calgary South) Marshall Dunbar (Calgary North) Moira Franke (Burlington) Eileen Ross (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.
 Next Issue  
Next month we’re going to be talking about “green grilling”.  No, I don’t mean cooking your vegetables, I mean “green” as in ecologically minded.  You know, earth friendly and all that.  What’s better: gas or charcoal?  What type of cooking is best for the planet?  We’ve been fielding lots of these questions lately and we thought we’d try to give you some information to gird your eco-loins with.  So, unless you join the raw food movement in the next month, we’ll see you back here in November.

Contact Us We want to hear from you.  If you have any questions or concerns,  please contact us at:query@barbecuesgalore.caAn 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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