· The Hot Line - Newsletter
May 2010: Argentinean Grilling

Sign Up For The Hot Line
May 2010
Argentina: it's like some sort of promised land where you eat nothing but grilled meat, and drink nothing but red wine so strong it will stain your teeth after the first sip. All served to you by a phalanx of leggy, Argentinean supermodels with sultry, South American accents. Meanwhile, the tango plays in the background... ...or, at least that's how I think of it. So, in this issue of The Hot Line we're having an introduction to grilling in Argentina.
But before we head south, a few items of business. Firstly, for those of you with embarrassing barbecues, don't forget to enter our 7th annual 'Worst Barbecue in Canada' contest. Believe me, with a decent camera and an indecent barbecue, your chances of winning this contest are considerable.
Secondly, keep your eyes peeled in our four stores for our 'Deal of the Week'. Every week for the spring and summer we're offering a different eye-popping discount on a specialized barbecue gadget. A terrific opportunity to save a few bucks off of our already low prices. Come into our stores or check out our facebook (yes, facebook - please become a fan and fuel our vanity) page if you want to know what product is on offer during a particular week.

Barbecue Tipster In our constant quest to provide optimal value for our cherished readers, this month we bring you not one, not two, but three barbecue tips:
  1. For a well-written and constantly updated view into the world of Argentine grilling check out the Asado Argentina website. I know you'll be impressed.
  2. I have it on great authority (from the Argentine Consulate no less) that THE best place to get authentic Argentine chorizo sausage is: ' Marcelleria Baby Beef' at 1654 Saint Clair Avenue West in Toronto (phone 416.656.7045). Somebody please check it out and let me know what you find.
  3. Maintenance tip:
We know that a lot of steel firepits get pretty beat up during use in your backyards. All that flame, heat and smoke residue is a toxic combination. Did you know that, with a can of high temperature paint you can make them look new again? Yep. Check out Trevor's handiwork above. He chose 'Dusty Rose' for the legs and firescreen. If you're not quite as comfortable with your feminine side as Trevor, you can just use black.

Gotta Have It
We regularly stock several all-natural, hardwood charcoals from Argentina. Right now our two most popular are 'Wicked Good' and 'Le Gourmet'. Both smell like heaven when they start to burn and provide beautifully consistent heat. Furthermore, they're 100% natural. Not stuffed with vile, satanic, tumor-causing, puppy-hating, canto-pop loving, 'mystery' ingredients. Live longer: use natural charcoal.
Another Argentine import: this rugged outdoor pizza oven. Built like a tank for outdoor use. Produce true 'forno' style pizza for a fraction of the price of an indoor pizza oven. Trust us, if you love pizza, you've got to have one of these. A heavy duty burn chamber and a ceramic lining on the cooking chamber are the keys to a crisp bottom crust and an evenly melted top (on your pizza).
This one's not from Argentina; it's a cast iron cooking grill for a 22.5" Weber kettle. Those of you that cook on the Weber kettles know that the design of the barbecue itself is peerless but the construction of the cooking grill is uh...not peerless: it's chrome coated, doesn't hold the heat and is too lightweight for some heavy grilling. Enter, our new, rugged, cast iron grill. If you've got a Weber kettle, this grill is a must-have.
Lots of fun, new products in the stores these days. We're particularly excited about the new Pecan and Apple chunks from Weber. As you may know we stock a large assortment of various fruit woods but finding them in larger chunks such as these is a tall order. We're not sure if these chunks will be regularly available or not so, if you're interested, you should grab them while you can...  

Kevin The Booze Guy Kevin works at J. Webb wine merchants. Every once in awhile he weighs in about wine. This month's Argentine theme was a natural...
You have to go all the way to Argentina to find people as crazy about meat as we are. So... you like to get together with a few friends on the weekend and grill up some grub do ya? Well you haven't got anything on the Argentines. When it comes to chewing the fat, Argentina ranks numero uno in the world, no one eats more meat than they do. We Canadians rank a mere 7th eating only about half as much annually, shame on us. The weekend tradition of the asado (meat grilled on an outdoor pit) is a must for every Argentine and chorizo is almost always on the menu. While you may not have access to the same local grass-fed-beef, at least you can drink like an Argentine. Malbec is the grape of choice for red meat down there and it's especially good with spicy dishes. With its gobs of rich, red fruit and dark spicy tones, malbec seems like it was created just to complement the local cuisine. North Americans are amidst a love affair with the grape right now, so the selection has never been better. There are many solid examples on the market but if you want to find something truly interesting its best to stick with the smaller producers. Here are a few of my favorites.
  2008 Joffre Passion 4 Malbec Rosé - Argentina $16.95 - Lets warm up with a little pink wine. What's that? You don't like pink wine! Shame on you, I'm not talking about the sickly, sweet white zins you grew up on. This is authentic rosé, think of it as a red wine that didn't quite make it all the way there. It expounds scents of wild strawberries, fresh herbs and ripe cranberries. Its mouth watering appeal will keep a smile on your face while you busily tend your grill - just try to remember to save some for dinner. Hot tip - rosé is often the best choice for spicy food as it helps keep the mouth fresh and counteracts the heat.
  2007 Goulart Reserva Malbec, Mendoza, Argentina $23.95 - Welcome to the dark side. This brooding black-hole-of-a-wine is intense and rich, with exotic spices and firm structure. It doesn't just want a spicy meal to keep it company, it needs one, badly. There's a lot of training-wheels-malbec out there, but this one's definitely not for the faint of heart. If it was a bike it would be a Harley, chopped and painted with some bad ass graphics. If you spill any on your shirt, just throw it away.
  2008 Infinitus Malbec- Spain $16 - If you think Argentina has the monopoly on malbec you're wrong. The grape's popularity explosion has it spilling over into all sorts of unlikely places, including Spain. This version is less a bully and more a soft, amiable acquaintance. Ripe, pretty red fruit is tangled up with notes of wild spices and smoked meat flavors. All in all, not a bad splash of juice for 16 bucks.

Meet the Experts This is Herbert. He works in our warehouse in Calgary. Does a fine job. He's not from Argentina. In fact, he's never been to Argentina. BUT, his stepfather is from Argentina and, in our desperate little world, that's enough to vault him into this part of the newsletter. Herbert's and his stepfather (who is from Argentina - did we mention that?) grill on a BeefEater barbecue. They love it for its high heat - "cooks a fine steak" they say. The family's favourite dish to grill is Churrasco which is grilled, boneless beef, sliced very thin, often topped with chimichurri (see below). Get this, Herbert also claims to cook vegetables on the grill. What a cut-up.

Recipe of the Month Chimichurri Choripan 'Chimichurri' is the sauce, 'choripan' is the simple sandwich involving chorizo sausage, chimichurri sauce and a fresh bun. There are approximately fifty trillion variations on chimichurri. This one is FABULOUS. Incredible flavour. Simple to make too. Ingredients
  • Some tasty chorizo sausages (see above for best source in the GTA, in general shoot for a dry, mild chorizo sausage)
  • Fresh buns shaped like giant, fat cigars
  • 1/4 onion, finely diced
  • 2 cloves garlic, smashed and finely diced
  • 4 tsp flat-leaf parsley, finely chopped
  • 3 tsp fresh thyme, finely chopped
  • 2 tsp fresh oregano, finely chopped
  • 1 tsp red pepper flakes
  • 1/2 cup olive oil
  • 2 Tbsp white wine vinegar
  • Juice of half lemon
  • Salt and pepper to taste
Lay out your ingredients.
Mix all the ingredients (yes, except the buns and the sausages) together. Good idea to let them mingle for an hour or so before use. This gives the ingredients a chance to get to know one another.
Split the sausages down the middle so that you can lay them flat on the grill. You don't have to do this but, for some unexplainable, mystical reason, they taste better when you do it this way. Trust me.
Head outside with a friend and grill the sausages.
Put some sexy grill marks on the sausage halves. This is a good time to toast your buns on the grill if you're into that sort of thing.
Spoon lots of chimichurri sauce onto your buns. In what seems like a standing caution around here, I need to point out that this dish is NOT a date-night dish - lots of garlic. Enjoy - garlic has antioxidants or anti-effluvients or something in it.
Voila - choripan. Trust me - this recipe is a winner. Easy, speedy and tastes like another.

Ask Dr. McGrillemup
Question: Dear Doc, When is the best time of year to buy patio furniture? Signed, Paddy Answer: Dear Paddy, In short: now. We've just received all of our new patio furniture for this season and it is gorgeous. We've got some very unique styles and arrangements. The only trouble? Once it's gone - it's gone. So, if you're looking for furniture for this spring and summer - hustle in now. Sincerely, Doctor M  

The World of Barbecue
How about some grilled hammour (aka grouper) from Dubai? Now that I look at it, I think that this guy is actually cooking on the 'rock grate' not the cooking grill of the barbecue. Whatever, fish tasted great.
Mike Z is one of our favourite guys. He's a grilling machine. I'll bet he grills his Cheerios in the morning. Check out the pictures above. He crafted a simple cedar box to 'plank' some Double Chocolate Stout German Style Coffee Cake in his Big Green Egg. Now, that's a commitment to grilling.
Another loyal reader - also named Mike, sent us a picture and description of something he lovingly named 'Chicken Slop'. It involves "....10 different sauces which when combined in the right proportions is absolute deliciousness." Mike says it's kept him scurvy free.
Our Ontario staff participated in the 'DCS Iron Chef' challenge last month. This was a combination of first-class cooking equipment, top-rate ingredients and a bunch of booze. Fun was had by all. Despite photographic suggestions to the contrary - no injuries were sustained and the DCS grilling equipment proved more than a match for abuse from the legless. (If you want to see more pictures from the event - including the leadup to the fireball - check out our facebook page.) Remember: we want to make you famous (or at least put your picture in our newsletter which at least five people read every month). Send us a picture and/or story of grilling and we'll send you a $25 gift certificate usable throughout our massive chain 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 smokin' and grillin' prize pack: Fred Stuwe (Calgary South) Herb Smerychynski (Calgary North) Lisa Pellegrini (Burlington) Tim Wallace (Oakville)  

Next Month's Issue
Mostly because Stacy in our office has some great barbecue pictures from Jamaica, next month's Hot Line will be all about Jamaican grilling. It'll be fun; put some Tosh on the hi-fi, pour yourself some rum and get ready for a real ... hoot. If you've been to Jamaica and have some pictures involving a barbecue - send them to us in the next few weeks and we'll put them in the newsletter.

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

subscribe   send to a friend     unsubscribe
All Rights Reserved Copyright 2010 ©