· The Hot Line - Newsletter
Feb. 2010: Grilling and Romance

February 2010
Welcome Being February we are (naturally) focusing on 'grilling and romance'. For some of you that are struggling with how to put a little more 'iron' in your diet - we're here to help. If you need specific advice, please email us. With pictures. And, check out the 'next issue' portion at the bottom of the newsletter - we're having a contest. We're looking for the best barbecue recipe (again - with pictures) that prominently features lemons. After all; 'When life gives you lemons - grill them'. We need all submissions by February 20th in order to rigorously test them. The winner will receive a $50 gift certificate to use in our stores. If we really like some of the runners up, we'll give them some kind of prize too. Remember last month's picture of the Hot Line test kitchen with a missing oven door? Yeah well, since that was circulated, I've heard numerous stories regarding the evils of ovens and indoor cooking. I think the message is clear: ovens=bad, barbecues=good. Save a life - cook outside. Today!
Photo from www.plan59.com

Barbecue Tipster
  Being February, there are traditionally a lot of people making shish-kabobs (seriously). A common problem when making a ground-meat shish kabob is getting the meat to stick to the skewer and not your hands. Here's the tip: constantly dunk your hands in cold water before handling the meat to put on your skewers. Major reduction in stickiness. Another tip (full disclosure - I haven't tried this) is to use metal skewers and to pre-heat the skewers by themselves before you put the meat on. Then, using oven mitts to hold the hot skewers, when you apply the ground meat, the hot skewers will sear the meat onto the skewer. Sounds good in theory. Watch your fingers though. 
 

Gotta Have It
Another way to get more meat onto your sticks is to use wider sticks. Barbecue-nerd extraordinaire, Stephen Raichlen, has a line of extra wide metal skewers available that give you lots of surface area to work with. Yes, we carry them. We carry everything.  
 
  In fireplace news – we’re having a sale on Dimplex electric fireplaces. While they last, we’re offering 30% off of all floor models. That’s right, 30% off. Have we lost our mind? No, but we REALLY need the floor space for some incoming barbecues. Sales offer only valid on floor models while supplies last. (Also, this offer cannot be combined with any other sales offer.)

Meet the Experts
Easily, the most romantic person we have working here at Barbecues Galore is Tim K in our Burlington store. He's like a cross between that Care-Bear with the heart on its chest and Hugh Grant. A veritable love machine. Tim loves to barbecue sexy foods for the ladies. He recommends using lots of salt in your grilled recipes so your date gets thirsty. Right now Tim's grilling on a Weber Platinum 1200 with a green lid and guess what, he loves it. Tim has been with Barbecues Galore for just over 7 years.  

Recipe of the Month I was looking for a sexy recipe for Valentine grilling. I decided on 'Grilled Chicken Hearts' which, although a tad obvious, would make for a fine Valentine meal. Problem is - my own sweetheart wasn't 'in love' with the idea of eating chicken hearts (good thing I didn't tell her about my prairie oyster idea). So, we settled on bananas... Muay Thai Bananas Grilled bananas are pure awesomeness. Also, they are scientifically proven to get you more lovin' so, this Valentine's Day, say "I love you" with some grilled fruit. This recipe gives the bananas a definite Asian sensation. Definitely not 'low-fat' but it's awfully delicious. Combine with some ice cream for a dessert that your sweetheart will love. Close your eyes and pretend that you're Yul Brynner on-set in 'The King and I' (not 'Westworld' - I'll bet Yul didn't get within two miles of a grilled dessert on-set of Westworld).
Ingredients - Six bananas - Three tablespoons grated coconut - 60g unsalted butter - Zest of one orange - 4 Tbsp lime juice - 6 Tbsp Grand Marnier - 3 tsp sesame seeds
Assemble your ingredients.
Put the bananas on the grill. Use direct, medium heat and grill until the barbecues are thoroughly blackened.
Heat up your frying pan and toast the coconut until it's begins to brown. Set aside.
Remove the blackened bananas. They shouldn't be so burnt that they're completely mushy.
Melt butter in saucepan.
Add grated ginger and orange zest.
Add Grand Marnier and lime juice.
Ignite the concoction and flare off some of the precious alcohol. Once extinguished, keep enough heat on the mixture so that it stays warm.
Split the bananas in half and remove from the skins. Be gentle.
Spoon on the mixture from your saucepan.
Top with shredded coconut and sesame seeds.
We added a little chocolate sauce for drama. Delicious.

Ask Dr. McGrillemup
Question: Dear Dr. McGrillemup, I just got back from Maui. While there, my wife hauled the whole family down to a fancy luau that cost me more than the flights. (But that's a letter for another advice columnist.) My question for you is: The main course at said luau was flank steak that was the best red meat I've ever eaten. Tender doesn't describe it. It was somehow tender, but firm. Almost like a hot but crisp apple, if that makes any sense. While I'm pretty sure I couldn't get away with inviting the beautiful hula dancers to my next outdoor party, I'd sure love to grill up some steaks that tasted like that. Can you help? Hawaii Pete  
Answer: Aloha Pete, While I'm sure that the seven Mai-tai's and a few coconut-shell bikini tops had a lot to do with your appreciation of the meal, I think you are mostly impressed with flank steak itself. It's one of our family's favourites as well. In our experience you need to get your head around LONG marinating times. Half a day works, a full day is better and two days is even better still. Also, having some hula dancers around seems to help things taste even better - just my experience. Here's a synopsis of my current favourite flank steak marinade: - Mix 1/4 cup each dijon mustard, soya sauce, whisky, brown sugar and green onions. - Marinate 24 hours or longer in Ziploc bag. - Grill hot and brief. Mahalo. Doctor M.

The World of Barbecue Lots happening in the World of Barbecue this month. Check out some of our reader submissions:
Leon from Calgary took advantage of a Calgary Chinook to get outside and do some grilling. Nicely done Leon.
Terry, also from Calgary, sent us a picture from his New Year's Eve celebrations. Freezing temperatures didn't keep him from some tasty rack of lamb and a belly full of cocktails. Terry tells us he has eleven (11) barbecues and smokers. We love Terry.
And from the bottom of the bat cave comes Bill's submission (also from Calgary - what's up Ontario? No digital cameras or email out there yet?). Bill braved the ridiculously low ambient temperature and fought back in the most rationale, reasonable way possible: with cardboard and sleeping bags. No word on what was being cooked or what the outcome was. Maybe that's best.
Our very own fireplace expert Perry was a busy man this month. Firstly, he carried the Olympic torch! He may have only carried it in someone's living room but, if you ask us, he's still a fine example of the Olympic spirit. Secondly, he made a big splash during our company's pet-day when he showed up with 'Bob.' Perry's lobster from PEI.
Lunches from HQ:
Jen made pulled pork sandwiches and barbecued brownies.
Kristen made Fajitas and Caesar salad with homemade bacon bits!
Murray made salmon, ostrich stir fry, and roasted potatoes and veggies. (Yes, you read that correctly - 'ostrich stir fry'. It was tasty.)
Rob threw on his Kenora dinner jacket and grilled some pork tenderloin with homemade applesauce. Complete with mashed sweet potatoes, and grilled Caesar salad.
Send us a picture and/or story of you and yours grilling and we'll send you a $25 gift certificate usable throughout our massive chaine of 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 Valentines themed package: Lana Campbell (Calgary South) Marnie Regan (Calgary North) Denise Simon (Burlington) Colleen Beesley (Oakville)  

Next Month's Issue
  Next month we're grilling with lemons. Heard that before? This time we're serious. I promise. And don't forget that we're running a 'grilled lemon' contest between now and February 20th. We need a recipe submission and a picture or two showing your best grilled lemon recipe. The winner gets a $50 gift certificate and our eternal respect and admiration (which is worth a hell of a lot more than $50 I can tell you that much).

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

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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