· The Hot Line - Newsletter
Oct. 2009: Honey

October 2009
Imagine life before processed sugar. Imagine how bitter so many things would taste. Oh sure, the average North American would weigh about 5,000 pounds less than they currently do, but it would be hard to live without the sweet in our diet. Before processed sugar, the known sweetener was honey. And the trick with honey is that, if you want it, you've got to take it away from something else that wants it too. So...dress appropriately when stealing honey.  
Honey is a tasty edition to many grilled foods. It is most often used in a finishing glaze that you apply in the last few minutes of grilling. That's because the sugars in honey can easily burn and char if you leave it for just a moment too long on the grill. So, stay alert! A relatively small amount of honey in a recipe doesn't present a charring challenge and adds an earthy sweetness that most find a perfect match for grilled food. Of course, there are zillions of different honeys available to try and all of them will give you a different flavour profile. Try substituting honey for sugar in any of your favourite grilled recipes. And, if you spread a thin layer of honey on your meat before applying your favourite rub, it REALLY sticks!

Barbecue Tipster This month's tip: get a fan for your fireplace. If you have a Valor fireplace you won't need a fan as those fireplaces radiate the heat so well. Do you have a Valor? No? Then get yourself a fan. Obviously, a fan doesn't create any heat but it can move the heat away from most fireplaces and warm your room up quicker and more efficiently. Assuming you already have an electrical outlet underneath your fireplace, installation of a new fan is quite straightforward. Give one of our stores a phone call with the make and model of your fireplace and we'll find you a fan.

Gotta Have It
  Honey is sticky. Oh sure, it's water soluble. But it's still sticky. So when you brush your honey-based grilling glaze all over your dinner, you want to be brushing with a serious brush. And that's where silicon basting brushes come in handy. The silicon bristles are securely attached so you don't have to worry about rogue pig-hair appearing on your dinner. Furthermore, you can easily clean a silicon brush by tossing it in the dishwasher and, you don't have to worry about burning your silicon brushes as they have a high heat tolerance.
If you're worried about having the proper gear for basting your honey-glaze, worry not! We, at Barbecues Galore, as always, have your best interests at heart and have a highly technical (yet still amazingly affordable!) solution for you - behold our 'basting station' which incorporates the latest innovation in silicon brushes with the highest quality non-stick receptacle available to man. Haven't you lived without a basting station long enough?

Meet the Experts For a change, our 'experts' this month are not human (actually, now that I think about it, maybe that's not such a big change...). Anyway, we're talking about bees. Here's a few amazing facts about our industrious little friends with the tasty spit:
  • There are about 20,000 species of bees on the planet
  • The most common species of bee used for honey production is the Apis mellifera ligustica or 'Italian Honey Bee'. This species is not native to North America and was introduced in the 1800's.
  • A stupefying number of the crops we consume on a daily basis require the pollination efforts of the honey bee. No bees = no food.
  • If properly sealed and stored in a tight container, honey has been known to last for decades or even centuries. Thus, honey is a perfect food source for your zombie-free bunker under the garage.
  • Honey is too sweet for bacteria to grow on it. Like me.
  • You can make booze from honey. It's tasty. It's sweet. If you drink it, you feel like a Viking. In Ontario check out: http://www.rosewoodwine.com/. In Alberta you can visit: www.chinookhoney.com.
  • Honey has been shown to be an effective treatment for conjunctivitis in rats. (actually, I don't know if this is true or not - I just saw it on Wikipedia and thought it sounded funny. I mean, are there rat opthamologists? Rat eye clinics?)
  • Honey is natural, honey is good for you, honey is often local - eat more honey.

Recipe of the Month This recipe was officially tested 'in the field' by Scandia Honey. Asian Enough Grilled Chicken Wings Ingredients 4 pounds of chicken wings ½ cup honey ½ cup white sugar ¼ cup gin 2 tablespoons mashed garlic cloves ¼ cup ketchup ¼ cup soy sauce 1 cup oyster sauce ½ cup teriyaki sauce
First thing's first - have a drink. Since the theme of this month's newsletter is 'honey' we started with "Killer Bee Dark Honey Ale" from Penticton's Tin Whistle Brewery. Don't think you can get this in Alberta or Ontario which is a shame as it's a delicious beer. You can taste the honey but, unlike some of its competitors, it tastes fully like beer - not like liquid Honey Nut Cheerios.
Assemble your ingredients. Admission: in this picture the gin from the recipe is, um, 'busy' elsewhere and I have a chunk of ginger in the picture instead of the garlic that is actually used in the recipe. If you squint really hard whilst looking at the photo, you'll hardly notice anything's wrong. Of course, your chicken wings will taste better and more attractive to members of the opposite sex if you use 'Scandia Fields Honey' (www.scandiahoney.com).
Mix up the marinade ingredients, toss in the chicken wings, stir and then let marinate overnight. It's a good idea to reserve some of the marinade and keep it for basting your wings as they come off the grill.
Place your wings on the grill.
Remember, there's lots of honey and sugar in this recipe. So, don't let the heat get too high and keep the wings turning.
After about 10-15 minutes your wings will be ready to take off the grill. How will you know they're done for sure? Eat one - or two.
Baste the wings with your reserved marinade and enjoy. This recipe's a winner - it's got enough flavour for the more adventurous in the crowd and yet it's not spicy at all. I'm not convinced that it was absolutely necessary to sacrifice the gin, but one certainly couldn't argue with the finished product. Give this one a try.

Ask Dr. McGrillemup
Question: Dear Dr. McGrillemup, What's this whole 'infrared' grilling thing I've heard about? If I have an infrared burner do I lose cooking space that I would typically use for 'normal' grilling? Ian Sears  
Answer: Dear Mr. Sears, A growing number of barbecue manufacturers are placing infrared ceramic burners in the cooking chamber of their barbecues. These burners, through a combination of good old-fashioned know-how and sorcery, are able to produce intense heat in the range of one thousand degrees Fahrenheit. This heat is very similar to the heat you obtain from a quickly burning bed of charcoal briquettes. It is a beautiful and extremely quick way to grill your food. Searing a steak for example, takes only minutes and turns out an extra juicy, moist steak. And, do you lose grilling space? Not really. While it is true that these infrared burners produce high heat, they are capable of grilling almost any type of food if you stay with your food and pay attention so your food doesn't burn. Also, with the infrared burner in the 'off' position you still maintain all of that grilling space for times when you're using indirect heat. See this link for a demonstration of an infrared 'sear-zone' burner: http://www.napoleongrills.com/Recipes/grilling_tips_steak.html Yours Truly, Doctor McGrillemup

The World of Barbecue Danielle from Ontario sent these pictures to The Hot Line. She went outside to use her barbecue and startled a mother and her four sleeping babies. Now, I think raccoons are cute and everything but finding five of them in my Weber would definitely freak me out. Well, if nothing else, they have good taste in barbecues...
And from points considerably West, here's a picture of Ken from Edmonton. He's enjoying the lovely late summer we've been blessed with. The jacket was his way of saying "I need a patio heater for my nice new deck". Good news - I happen to know that he got his patio heater. (By the way, the martini was Ken's way of saying, "God, I LOVE gin.")
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.

This Month's Winners
Every 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 honey prize pack:  
Ken & Jay Croteau (Calgary South) Kaley Marken (Calgary North) Helena Brock (Burlington) Doug MacFarlane (Oakville)

Next Month's Issue
  Next month we go looking for Umami. No, not 'your mommy'. Umami. No, not 'unagi'. Umami. Look, you're just going to have to wait until next month. It'll all make sense then.

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

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