· The Hot Line - Newsletter
Aug. 2011: Grilling Fruit

August 2011
Welcome Grilling fruit: Sure, you could just eat fruit raw; nothing wrong with that. But, grilling fruit, concentrates the natural sugars and makes something sweet even sweeter. If you add some additional flavours to the mix (like fresh mint, nutmeg or cocoa), you can make a really fresh dessert in just a few minutes and look like a grill-guru in front of all your guests. Just about any fruit can be grilled. Obviously, the softer fruits can tolerate less heat and need to be monitored closely. Personally, I'm not a huge fan of grilled apples and don't think melons are a good idea at all but hey, whatever floats your boat. Really important to scrub your grills like crazy before you put the fruit on the barbecue. Once you've served someone a dessert that tastes like curried lamb or cedar planked salmon, your claim on grill-master status is forever scorched. If you're planning on grilling fruit after dinner, leave your grill on high after you've removed the main course. Give it a thorough scrubbing after ten minutes or so of high heat. Then scrub it again before you put the fruit on. This may be another good opportunity for us to remind you that, like anything else in this world, grill brushes come in high quality and low quality versions. Do yourself a favour and get a good one that cleans quickly and removes as much gunk as possible.  
Every fruit grilling recipe is essentially this: heat fruit, splash on some spice, or booze, or both and serve with some ice cream. Nice and simple. And there's nothing wrong with simple. Embrace it. You probably have too much complexity in your life as it is.
You've only got a few more days to email us your entry for Canada's Worst Barbecue contest. All entries must be received by us by the end of the day on July 31st. Remember, this year's prize is a mega package of outstanding backyard products from Napoleon with a retail value of $4,700.00 (everything in the picture except the young lady - she's staying with us). In a related note, stay tuned for our second annual Canada's Worst Firepit contest, sponsored by Urban Fire, in next month's newsletter.

Barbecue Tipster Food tip:  
  Star fruit. This funky little fruit is a perfect addition to your next fruit grilling session. Just add them to whatever mixture of fruit you've got on hand and WHAMO - you've got star power! This native of the Phillipines tastes a bit like a cross between a green apple and a grape. With a little bit of grilling they become a bit sweeter and, more importantly, they look really cool and exotic sitting in a bowl next to your boring bananas and pineapple (Note: if you can't figure out how to get little star shapes by cutting these fruits then you need more help than this free newsletter can give you.)
Book Tip:  
  Just finished Paolo Bacigalupi's 'The Windup Girl'. A dystopian (check it: BIG word) novel set in a creepy, future version of Bangkok. The technology chain has broken down, international food corporations have put a run on the world's food supply and nobody has enough to eat. Scientists are trying to engineer new strains of edible plants with little success. Read this book and you will never take a piece of fruit for granted again.
We've had a few customers ask us "Where can we see a notification of your jaw-dropping, too-good-to-be-true, 'deals of the week' on a weekly basis." We tell them that they can either kick it old school and actually visit one of our stores or check out our brilliant Facebook page which, we're told, has been shortlisted for a Pullitzer. Big news if that's true.

Gotta Have It  
Staying on the fruit theme (honestly - sometimes I amaze myself), check out our new lime green party coolers. Very cool colour. Two access doors, a drainage spout, locking casters, a bottlecap holder - this thing has it all. We weren't sure how the colour was going to look so we didn't order a lot of these things. Thus, supplies are limited.  
No fruit here: We've just brought in some Summerset grills and are, so far, very impressed. Major league materials used in these beauties. If you've been thinking about getting a premium grill but have been held off by the high prices, you should come in and check these out.

Meet the Experts  
This is Pat. He's been working in our Oakville store for about a dozen years. He's part of a fantastic Gemini team of barbecue/fireplace knowledge with his brother Sean. He says that he wouldn't necessarily recommend working with siblings but "...if you have to do it learn to bite your tongue and laugh a lot." Seems to be working so far. Another one of Pat's secrets is Orange Crush (we think he's a huge stock holder or something - goes through gallons of the stuff). Pat currently has a Weber grill and, like so many of us, his favourite thing to grill is a thick steak. He admits to being an infrequent fruit griller but, from time to time, will grill up some pineapple on high heat and glaze it with some maple syrup. Pat has avoided a long standing curse of those of us in the barbecue business and managed to become a scratch golfer. Most of us aren't willing to fit in golf around a busy spring/summer schedule but Pat perseveres. Good work Pat.

  1/3 cup Dark Rum
  1/3 cup Maple Syrup
  1/3 cup Unsalted Butter
  4 Large Ripe Pears
  1/2 cup Blue Cheese
  1 Cedar, or Apple Plank (Soaked in water 4 to 24 hrs.)
  Vanilla Ice Cream
  1/2 cup Dark Brown Sugar
  1/4 cup Port, Sherry or Brandy
  1/4 cup chopped Walnuts (optional, but really tasty)
First, the rum sauce; In a saucepan, combine all sauce ingredients. Bring to slow simmer on medium high heat, reduce heat to medium and allow to reduce by half. Keep warm to serve with Pears.
Peel and halve pears.
Using a large melon baller, remove core from each half.
Place on baking sheet. If they do not sit well, remove a small slice from the bottom to aid in balance.
Place equal amounts of blue cheese in the hole left by the core.
Sprinkle walnuts on top (optional, but very nice). Sprinkle brown sugar over the top of each pear.
Drizzle with your choice of liquor. Maybe stick closer to your Brandies and liqueur and avoid the tequilas and single-malts for this one.
Heat BBQ, turn heat to med-high, place plank on grills. Wait until slight smoke appears...
... place pears on plank and cook until tender.
Remove from plank. Serve with Vanilla Ice Cream drizzled with Maple Rum Sauce.
Note: all of our old recipes (five years worth in fact) can be found on our blog. Check out "Not another Hot Blog" here.

Ask Dr. McGrillemup Question: Dear Doctor McGrillemup, My father in-law, is a bitter, jaded cynic. Nothing is ever good enough for him. When he comes over to eat, I can barely manage to get a "thank-you" out of his tight, mealy-mouthed lips, never mind any praise. How can I shake him up a bit? Sincerely, Sonny Inaugh Answer: Hi Sonny, Sounds like you've got a real winner on your hands. Here's an idea; remember how we talked in this newsletter about grilling fruit with liquor? Mix a batch of fruit to grill (apples, pineapples whatever) with about a cup of booze. In this case I'd use overproof rum; and maybe some Night Train if you're feeling festive. Keep your grill on high. Then, when it's time for dessert, ask him to grill the fruit and specifically tell him to "get it all on there at once." That should get his attention. Have a bit of polysporin on hand for afterwards. Regards, Doctor M.

The World of Barbecue
  Speaking of fruit, "Grapes" was in our Oakville store last month (I know - on theme AGAIN - how do I do it?). Mr. Don Cherry treated our staff like gold when he was in and was kind enough to pose for a bunch of pictures.
Check out this crazy rig that our friend Luigi made. He uses it to rotisserie whole pigs. Last month he cooked a 70 pound pig for his son's wedding.
  Megan sent us this picture of her husband Renzo and their dinner. She was asked to tell us that "...the roast was not burnt."
Ok, this one is not specifically 'barbecue' related but it's kind of cool if you like food. The New York public library is posting hundreds of menus from New York in the mid nineteenth century. They're cool to look at and they're also looking for online volunteers to help transcribe the old menus. Check it out here. "Salmis of Haverset Snipe" anyone?  
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 grilling fruit prize pack: Lynn Smith (Calgary South) Martin Vandenbeld (Calgary North) Ron Speranzini (Burlington) Dave Van Voorst (Oakville)  

Next Month's Issue  
Next month we're going to talk about barbecued bread. And we're not going to take the easy way out and grill bannock on a stick. No sirree, we're going to sail uncharted waters and barbecue some bagels. Yep, you heard right. Although, I might have to get my mother in law to help with this...

Contact Us We're in the service business and we genuinely want to hear your experiences so we can continue to improve. If you've got a problem or concern please contact us at query@barbecuesgalore.ca. If you've had a positive experience and want to tell others about it please tell others using this Google page (this stuff is important to us Canadian retailers in the digital age as we battle the big, bad, box stores). Remember, an archive of our past newsletters can be found at www.barbecuesgalore.ca

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