· The Hot Line - Newsletter
May 2011: Grilling Tuna

May 2011
Welcome
Let's tip our glasses to the month of May. Here's hoping that this month will, once and for all, see the end of winter which has dragged on and on and on. Around here we can't remember a winter that started this early and ended this late. Check out the pictures that guitar slinging, grill guru Brent sent us of him smoking a brisket a few weeks ago. This shows true dedication and we applaud him for it. I'll bet that Brent would like to see some warmer weather. We would too. I mean, we like snow and everything but enough's enough -- let's get grilling.
This month, we're going to grill tuna. Tuna is one of the most delicious things you can cook on the grill. Most people seem to prefer it 'seared' so the time it spends on the grill is very limited. Mind you, if you're going to sear a tuna steak you need to make sure that you have a barbecue that will get hot enough to do a proper job of searing the fish. An infrared searing burner is a perfect piece of equipment for this. Many barbecues on the market these days offer a searing burner that will achieve face melting temperatures (about 1200 degrees Fahrenheit) as an optional piece of equipment and we think that nobody should have to live without one.
    • Turns out that most of the tuna we grill here in Canada is Yellowfin tuna caught in the South Pacific and the Philippines. There is another type of tuna caught off the coast of Canada called 'Canadian Albacore Tuna'. Trouble is, it's a little 'soft' for grilling so save it for your sandwiches.
 
  • The largest tuna in the world is the Bluefin which is an Atlantic and Mediterranean fish. These fish can grow up to fifteen feet long, weigh up to 1,000 pounds and swim faster than Mark Spitz after a triple espresso. All tuna stocks seem to be sensitive to overfishing in the world's oceans these days but the Bluefin is in particularly poor shape (I wonder why - there's only about five trillion more sushi restaurants around than there were ten years ago.)
 
For a great article about Tokyo's 'Tsukiji' fish market and its insatiable demand for fresh tuna click here. If you're interested in knowing which fish is considered sustainable where you're eating there is, of course, an 'app' for that. Check out this nifty little "Seafood Watch" program from the Monterey Bay Aquarium and rest a little easier about your choices in seafood.
Wondering about whether your tuna is fresh or not? The impressive brain-trust here at Barbecues Galore has just finished developing our very own 'app' (it's our first!) that is 100% accurate in determining whether or not tuna is fresh (works on all sorts of other food as well). Demonstration below:
It's Fresh! It's Not Fresh.
In Calgary, we like to get our tuna from Billingsgate in the Stadium shopping mall. They've been in Calgary forever, are true experts in what they do, and always have tuna available.In Burlington, you should go to Paul's Fish and Meat Market. Always reliable for quality.
Did you know that "Big-Tuna" is a surprisingly popular nick-name? I give you the top-three Big Tunas:
#1. Jim "Big Tuna" Halpert from the office. One tuna sandwich for lunch and his name was changed forever.
#2. Legendary gangster boss, Tony "Big Tuna" Accardo. Not a nice man.
#3. Dolphins ex-coach Bill "Big Tuna" Parcells. Check out the latest near-violent incident involving coach Bill here.

Barbecue Tipster
Time to remind all of our readers that this year's "Worst Barbecue in Canada" contest is in full swing. The prize this year is the biggest yet: a full size barbecue, a gas firepit/table and a set of deeply relaxing patio furniture (everything in the picture above except for Audrey Hepburn and the coffee cups). All prizes supplied by Napoleon. Your cost to enter = one digital picture. Remember, we're not a big-box store and we don't get thousands of entries for our contests - if you use a little creativity and keep your thumb off the lens - your chances of winning are darn good.
Every week in our four stores during the summer we feature a killer deal (half price or more) on an essential barbecue tool or accessory. It's like a Groupon without the "group" (or the "on" I guess). Things like grilling knives, baskets, cleaning brushes and so on. If you're too busy to come into the store to check out what's on mega-sale this week - check out our facebook page. Why not 'like' us today - that would soothe our fragile, paper-thin egos.

Gotta Have It
A few must haves for this grilling season:
The Looft Lighter - simply the best way to start your charcoal. How our civilization survived without it I don't know. See our video here.
Stumpy Heaters - we've got a new style of patio heater. The one is terrific if you don't have the clearances for a taller heater or if you want to keep the heat that's generated closer to a 'sitting' height.
Big Green Egg - The egg, the myth, the legend. These all-ceramic cookers have a cult following that, frankly, even gives us hard-core grilling guys a case of the willies sometimes. I mean these folks are passionate about this grill and provide incredible positive feedback about how well they cook.

Meet the Experts
Meet Daryl. He works for us in our Burlington store; and this, is his story...
I myself have never been called the Big Tuna. However, Bill Parcels ex coach of the NFL team the Miami Dolphins is known as the Big Tuna and they are the biggest rivals to my Buffalo Bills, of whom I am a massive supporter. That is the first thing I thought of when asked the question.I do grill tuna on occasion. I have tried a few different recipes but my favourite consists of spicy mustard, honey, garlic, fresh herbs and olive oil. Let it marinade for about twenty minutes then grill for around 2 minutes per side on infrared. Been with Barbecues Galore for 4 years. First year and a bit building barbecues and delivery. Then went to Oakville as the warehouse manager for a year and now have been at the Burlington store as the warehouse manager for 2 years. It is, far and away the best job anyone could ever imagine (editor's note: I added that last sentence because I know that Daryl just forgot to say it.) I have a Napoleon full size grill on my back deck and a Weber Q 220 which I use all the time while tailgating at Buffalo Bills games. My grilling tip is to try infrared. Sear in those juices and you will end up with amazing results. Just make sure you keep watching the food in order not to burn it. Learned that from experience. Second grill tip is to make sure your bbq is clean. Make sure you clean up your grill a couple of times a year in order to increase the longevity of your grill and increase the quality of your cooking by decreasing flare ups in your grill.

Recipe of the MonthPEPPER GRILLED TUNA with WASABI MAYO
WASABI MAYO
1/2 cup Mayo
1Tbsp Fresh Lime Juice
1 tsp. Wasabi Paste
Salt and Pepper to taste
Prepare the mayo the night before. Combine all the ingredients and mix well.
PEPPER GRILLED TUNA
2 Tbsp Coarse Sea Salt or Kosher Salt
1 cup Black Peppercorns -- Crushed (Coarse)
4 8oz Tuna Steaks
Olive Oil
Lime or Lemon Wedges
Pepper Grilled Tuna with Wasabi Mayo Recipe For fresh cracked pepper, heat peppercorns in a skillet until fragrant. Place on clean cutting board and with the bottom of a pot, crush until desired coarseness.
Pepper Grilled Tuna with Wasabi Mayo Recipe Mix with salt.
Pepper Grilled Tuna with Wasabi Mayo Recipe Spread olive oil on the tuna. Place tuna steaks in the mix ensuring a good coating on all sides.
Pepper Grilled Tuna with Wasabi Mayo Recipe Place on grill, over high heat. Cook 30 seconds to 3 minutes per side to desired doneness. Don't overcook it!
Pepper Grilled Tuna with Wasabi Mayo Recipe Serve with Wasabi Mayo.

Ask Dr. McGrillemup
Question:Dear Doc,I'm interested in reading more about grilling, can you recommend any online resources? Thanks Reed R.  
Answer: Dear Reed,Let's take a minute to re-establish that The Hot Line (which you are currently reading) is, out of all the free, digital newsletters published by Canadian barbecue specialty retailers, your very best choice. Once we've got that out of the way, we're happy to share the considerable limelight (and incredible revenue!) with some of the other folks that write about grills and grilling. Probably our favourite is 'Gathering Around The Grill'. Written by some nice ladies in Kitchener/Waterloo who have gastro-carnal knowledge of the Broil King empire. Their recipes are simple to recreate but are designed for maximum 'wow points' with your guests. Their blog is a breeze to read, their pictures are WAY better than ours and I know you'll pick up some good grilling tips if you give them a visit. Sincerely, Doctor McGrillemup

The World of Barbecue
Loyal reader Glen was in New Zealand and snapped this picture of a dragon-shaped pizza oven. Turns out that this pizza oven has been picked to play the role of "Smaug" in the upcoming Hobbit film.
Hey, did you know we had a blog now? We do. It's called "Not Another Hot Blog". Lots of grilling tips and barbecue recipes. You can find it here.
Send us a picture of you using your barbecue and we'll send you a gift certificate for $25 that you can use in any of the stores in our massive, world dominating retail chain. That's like... free money.

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 wasabi and fish prize pack:Tim Daigle (Calgary South) Chris Banting (Calgary North) Steve Patterson (Burlington) Roman Nowickyj (Oakville)

Next Month's Issue
Next month we're talking about fathers and grilling. If you've got any good stories or pictures about your dad and his grill - send them in and we'll make the old man famous AND you'll get a $25 gift certificate just for submitting a photo.

Contact UsWe 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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