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Jun. 2009: Motorhead

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June 2009
This issue of The Hot Line is all about Motorhead Grilling. Barbecued food that’s for and about car racing. Unusual? Yes. But see, Jen in the office is one of these weird NASCAR nuts and she basically badgered me into featuring car racing in the newsletter. Being the overly accommodating (and admittedly, newsletter content-starved) person that I am: I caved. Actually, it’s been kind of fun to put together. It seems that the car racing crowd is BIG on grilling and tailgating and many of them know how to cook up some damn fine food.In other notes from the Barbecues Galore universe:
  ~ We’re a corporate sponsor for SAIT's (www.sait.ca) upcoming market garden. As part of that sponsorship we’ve invited some of the SAIT instructors and students to put on a grilling demonstration at our stores. So Saturday June 20 at the South Calgary store we’re going to make it worth your while to drop by and get some unique and interesting ideas on how to use your grill (and your pizza oven too if you have one). Trust me – this won’t be about burgers and steaks. ~ Our newsletter is now going out to over 10,000 people! That’s right: 10,000 digital birdcages are now being lined with The Hot Line. We’re so proud.   ~ In our Burlington store we’re pleased to be hosting the “Fat Boys” in their presentation of grill classes. Classes run from 5:30 to 8:30 starting Thursday June 25/2009 and would make a great Father’s day gift. Each week has a different theme such as Poultry, Beef, Seafood and Pork. Classes are $300 for all four sessions or $100 for a single class. Call the Burlington store for complete details.
  ~ And, you heard it here first, our legendary, annual birthday sale will be taking place Saturday June 6th at all four stores. This year it’s our 30th birthday (yep, 30th– we’ve been around since 1979!). In honour of that 30th birthday we’re offering – for three days only – an unprecedented 30% off on all in-stock barbecue accessories. You’re right that IS quite an offer. We’re telling the great unwashed about this offer in a few days but you, dear reader, get to hear about it now. Check our website on June fourth for complete details.  

'The Race': Big Green Egg vs. Bubba Keg In the spirit of our big racing issue we decided to ‘race’ two barbecues. In particular we were curious if the brand new, ridiculously named “Bubba Keg” (editor's note: now named the 'Broil King Keg') could keep up with the legendary “Big Green Egg”. We measured the temperature of the interior using the cookers’ indigenous thermometer. We measured the temperature of the cooking surface using a Maverick laser (“look out – he’s got a laser”) thermometer (http://www.maverickhousewares.com/LT02.htm). Grillers, start your charcoal...
We loaded both machines with four pounds of “Wicked Good” lump charcoal. We used four fire-starter sticks to ignite the charcoal.
Off the line, the Bubba Keg was way out in front – it was at 600 degrees F in ten minutes! After 30 minutes: Bubba is at 750 degrees on its thermometer, 845 on its cooking surface. BGE is 475 degrees on its thermometer and 545 on its cooking surface. Looks like Bubba’s got the lead for keeps...
After 60 minutes: Bubba is maxed out on its thermometer (800 plus) and its cooking surface is at 990! Most gas barbecues don’t even get that hot. I think we could have started shoeing horses with the thing. BGE is at 525 on its thermometer and the cooking surface is at 720. Respectable but way behind the leader.
Interestingly, we measured the temperature of the outer housing of both units. The Bubba was at 120 – just warm to the touch – the BGE was at 260. My logic tells me that this means that the Bubba is losing a lot less heat.
So, what does this all mean? Maybe nothing; as the ladies know, it’s not all about speed. However, there’s no denying that the Bubba Keg gets hot enough to grill anything you’d want and retains a huge amount of the heat it creates. Definitely worth a look if you’re considering that type of bbq.

Barbecue Tipster
Here’s a tip: read “Sunday Money” by Jeff Macgregor. A book about NASCAR for people that have never shown any interest in NASCAR. Jeff (journalist) and his wife (photographer) took a year off and followed the NASCAR circuit. This book is a fascinating read whether you’re interested in NASCAR or not. It’s got it all: speed, money, fame, sex and, most surprisingly, people falling headfirst into their own deep fryers. It’s a funny, literate take on America’s self-proclaimed “fastest growing sport.” Check it out at www.jeffmacgregor.com. And here’s another tip: enter our sixth annual “Worst Barbecue in Canada” contest! We’re a small company. We don’t get that many entries for this contest. If you’ve got a horrible barbecue lying around and you’re capable of taking a creative, well-focused photograph, you’re chances of winning this thing are REAL GOOD. Enter here: http://tinyurl.com/r9b4po

Gotta Have It
Is it a bored-out, eight cylinder, ozone sucking, engine from a 1974 Dodge Monaco? No, silly it’s a barbecue. This is the sort of idea that often dies with the next morning’s hangover. Not this time. The fellas at “Fab Grill” stuck to it and are actually manufacturing (ie. more than one unit at a time) this barbecue so you too can have one on your deck. Here’s the website with all the information: (http://www.fabgrills.com/). If you just clicked on that link you might as well come into the store and fork over your money – you know you want one.

Meet the Experts
This is Shawn White. Don’t confuse him with the world famous snowboarder Shaun White– he doesn’t work here anymore. This ‘new’ Shawn is into a different kind of ‘smoking’ than the snowboarder Shaun. This one is all about low and slow cooking. Brisket, pork shoulder, ribs – that stuff. Get him talking about what he’s planning for dinner tomorrow and he’ll have your mouth watering within minutes.   Shawn is currently cooking on a four burner “gasser” (that’s what us barbecue nerds call a gas burning – as opposed to charcoal burning – barbecue), an old charcoal kettle and an original Weber smoker. He’s got his wandering eye on a handful of new units in our showroom – we know which ones because we regularly have to wipe his drool off of his current favourites. His preffered barbecued food is “all of it” He’s contributed a few pictures of some recent menu items at the White House. Check them out below – quite impressive. When it comes to racing, Shawn prefers the virtual kind (ie. Burnout Revenge) to current offerings but allows that, if Jackie Stewart would suit up for Nascar, he’d probably give it a look. When pressed, Shawn confessed that his favourite driver is Lightning McQueen.

Recipe of the MonthLucky you. This issue we have two recipes to share. Both appetizers. Perfect for feeding a hungry crowd that has worked up a huge appetite by sitting on their fat cans for up to five hours watching a bunch of cars make left turns.First Recipe. Bacon-Wrapped Pork Kabobs Mario Batali, a man that can still rock a ponytail, has a book of tailgating recipes that is “essential” for Nascar fans. If I was a cynical person (which I’m not - honest) I would say that this tie-in with Nascar was a bit of a stretch for New York based, Italian obsessed Mario. However, the recipes are solid. For the rub: 1 tablespoon paprika 1 tablespoon chili powder 1 teaspoon sugar 1 teaspoon garlic powder 1 teaspoon freshly ground pepper 2 pork tenderloins, about 1 pound each, cut into 1-inch pieces 12 slices smoked bacon, thickly cut then halved 12 12-inch skewers soaked in water for one hour, for serving. For the marinade: ½ cup mustard (we used our favourite mustard from www.brassicamustard.com) 2 tablespoons honey (of course you’ll try to use Scandia honey from www.scandiahoney.com) 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon hot sauce
Important first step: make sure anything and everything in line of sight has multiple logos on it.
In a large bowl, mix together the ingredients for the rub.
Add the pork pieces and toss gently to coat.
Wrap a half-slice bacon around a piece of the pork and thread onto a skewer. Leaving a bit of room between each piece, continue until all the pieces of pork are skewered.
Arrange the skewers on a large platter and set aside. In a medium bowl, mix together the ingredients for the marinade and pour it over the kabobs. Cover and marinate in the refrigerator for one hour or up to four hours.
Grill the kabobs over medium heat until they are cooked through, about 12 minutes.
Remove from heat and serve immediately. This recipe takes no truth away from the old adage of “anything wrapped in bacon is a piece of heaven sent to earth”.
Second Recipe:   Grilled Shrimp Quesadillas Paul from our Ontario stores claims to have ‘developed’ this recipe himself. When he describes it he begins to weep – it’s that good. So try it. Tortillas Cream Cheese (herb & garlic) Onion Red Pepper Cheese - grated Oil Raw Shrimp – deveined and shelled Seasoning Salt
Caramelize the onions in a frying pan.
Place shrimp on skewers. Sprinkle with seasoning salt. Grill until pink on high heat (do not overcook).
Grill peppers.
Roughly chop shrimp.
Assemble quesadillas by spreading half of a tortilla with cream cheese. Add shrimp, onion, pepper and grated cheese.
Fold quesadilla in half. Brush with oil and grill on medium heat about 4 mins. per side. Serve with guacamole, sour cream and salsa.

Ask Dr. McGrillemup
Question:Dear Dr. McGrillemup:I love my Weber barbecue but the paint is peeling off of the inside of the lid (see picture), what should I do?!Signed,Ms. Guided
  Answer:   Dear Ms. At the shop we hear this question about four times a day. The answer: that’s not paint, that’s built up soot, grease and smoky scunge. You should probably get rid of it when it’s at the flaking stage because it can drop onto your food like a flying monkey and it doesn’t taste very nice at all. You can scrape most of it off with a non-metal scraper. Be careful not to chip the porcelain underneath the buildup. A good degreaser will also get rid of it. Yours in Grilling I Remain, Dr. M

The World of BarbecueHere are a few of the lunches we’ve had at the Barbecues Galore World Headquarters this month:
Jen grilled chicken sandwiches, with hummus, feta and spinach. Prior to grilling, the chicken was rubbed with “Traditional Duqqa” spice from the humbly named “Hot Chick Spice Company (www.hotchickspicecompany.com). Tasty stuff.
Hiram (with Jim’s help) cooked up a dizzying array of items including: stuffed Portobello mushrooms, beer marinated round steak, sesame-garlic lamb, bratwurst, liver (!), perogies and tofu vegetable skewers. Definitely no room for the Caesar salad after all that meat. (And yes, unfortunately, the liver still tasted mostly like liver.)
Doug grilled flank steak sandwiches (yummy!) that had been marinated in a chilli/lime/ginger combination. Super. (Oh yeah, and grilled pineapple with fresh cinnamon grated on top.)
Austin from Crossfield was in the mountains last month. He wisely took a portable grill and some Cajun marinated shrimp. Check out the linear ‘OCD’ manner in which the skewers are aligned. Nice work Austin.
  As a thank-you for sharing, we’re sending Austin a $25 gift certificate for use in any of our four stores (including our big new Burlington store – not that I think Austin’s going to drive that far). Send us a picture and you too will be justly rewarded.

This Month’s WinnersEvery single month, we randomly draw four winning names (one per store) from our newsletter mailing list. We only post the winning names below so you’ve got to keep your eyes peeled each month. If you win, you can claim your prize by stopping by the Barbecues Galore in your area with your photo identification.
Congratulations to this month's winners of a saucy prize pack:Milena Radzikowska (Calgary South)Jamie Williams (Calgary North)Patricia Ann Roche (Burlington)Candice Olaveson (Oakville)

Next Month’s Issue
Next month is July so, naturally, we’re talking about the Stampede. For you folks in Ontario that’s this big Western-themed party that we have every July in Calgary. It’s sort of like going to the CNE except it’s fun. Yee-haw. If you’ve got any Stampede barbecue stories or suggestions send them in...

Contact UsWe 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 #1 3100 Harvester Road Burlington, Ontario 905-639-5952 Oakville 490 Speers Road Oakville, Ontario 905-844-3224

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