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The Hot Line March 2012 | Tiki

March 2012
Aloha. This is the tiki edition of The Hot Line so, bust out the Mai Tai mix, fire up the grill and let’s get right to it...

Barbecue Tipster If you’re not grilling pineapple on a regular basis then you’re missing out on a very good thing. There are lots of ways to dress it up (we like it with mint and blueberries and ice cream) but you’ve got to start with the simple preparation of the fruit. This is how we (usually) do it:  
The victim.
Cut off the top.
Cut off the bottom.
Shave off the sides. Try to get as many of the little round nubbins (industry term) as possible.
Run the knife down the middle once to halve the pineapple and then run the knife down the middle a second time to quarter it.
Slice off the woody, not so tasty, inner edges of the pineapple.
Ta-da. Pineapple, ready for grilling.

Gotta Have It
  We carry a ridiculous amount of barbecues sauces, spices and rubs around here. One of our perennial favourites is the lineup from Ted Reader. They are consistently tasty and unique. This month, we’ll recommend the “Pineapple Rum Grilling Sauce” to stay on theme but really, they’re all worth trying.

Meet the Experts
You may remember Shayne as the centrefold from our September 2010 edition of The Hot Line. Well, what many of us only recently learned about Shayne is that he likes Spam. Yessir, Spam. He says it’s delicious thinly sliced and grilled.    
  Spam (introduced in 1937) is incredibly popular in Hawaii and Polynesia. When you’re in Hawaii try one of their ‘Spam Musubi’. Spam marinated and grilled with teriyaki sauce, mounted on some sticky rice and wrapped with some seaweed. Scrumptious.

Recipe of the Month Hula Pork Burgers with Coconut Mayo Ingredients Burgers
  • 4 pounds ground pork
  • ¼ tsp nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon paprika
  • 2 tsp curry powder
  • ¼ teaspoon cinnamon
  • ½ cup honey (as always, we used Scandia honey – available in our Calgary stores)
Coconut Mayo
  • one can full-fat coconut milk
  • one lime
  • one clove garlic
  • lots of patience
Assemble your ingredients.
Combine all the burger ingredients and form individual burger patties.
Separate patties using wax paper and put them in the fridge to ‘settle’ for 4-6 hours. (Tip: brush some olive oil on the pan/tray before you put the burgers on it to prevent sticking later.)
Now the mayo. Start with the can of coconut milk…
…add juice of one lime…
…one mashed garlic clove…
…and simmer. For a long time. We had this on the stove on low simmer for about three hours. Once it starts to thicken up it ‘burps’ and makes quite a mess so keep an eye on it.
Eventually we emulsified it by pulsing it in the food processor and it thickened up beautifully. Looks like mayo – tastes like coconuts. Yummy.
Slice your pineapple. Since we want slices for this recipe we’re doing it a bit different than our usual way.
Cut into burger-sized portions. Thinner is better so your burger doesn’t end up being too tall.
Grill slices on direct medium heat for about 8 minutes total. When you take the slices off the grill stack them together so they retain some of their juices as their cooling.
Grill your burgers using direct medium heat. Should take about…12 minutes or so.
Coat a bun GENEROUSLY with coconut mayo, add the burger, the pineapple and whatever other toppings you desire (we splashed a bit of teriyaki sauce on top just for fun). This turned out to be a scrumptious recipe. I believe one of our tweens even described it as her “…favourite burger ever”. So…give it a try.

Ask Dr. McGrillemup  
Cooking a pig in the ground. Lots of real estate needed.
Question: Dear Doctor McGrillemup, I’m having a big birthday party at my place and I’d like to cook a pig in the ground. Any advice? Signed, J. Ducs Answer: Dear Mr. Ducs, You know, you’d be surprised at how often we get this question. You know why? Because, it would make for a legendary party – that’s why. Let’s face it, once you’ve got a pig cooking in your backyard, there is zero chance that your party is going to fail. Interestingly, it’s always guys that ask us about this though. A lady has never expressed the slightest interest. Similarly, I believe that most guys have not asked for permission to do this at home. Otherwise, they’d get an answer like: “You want to dig up the whole backyard that I’ve worked on for years just so you can cook a pig?” How’s that for a conversation stopper? So, advice? Yes, I have some advice. Worry about the geography of this issue before you waste time learning about technique. Until you have permission to put a spade in the ground, we here at The Hot Line are going to assume that you will be cooking a pig in a more conventional way (see Sean’s pictures below for a good example). If you get past this first, most challenging, step then see Derrick’s tips for in-ground pig roasting here. Good Luck, Doctor McGrillemup

The World of Barbecue  
Sean from Calgary knew we were looking for pictures of pig-grilling so he sent us these pictures from an Eau Claire event.
This young fellow cleans communal barbecues at a Hawaiian condo complex EVERY DAY. He did an amazing job.
Check out this cool pizza oven at the Kula Lodge on Maui.
Our good friend Tanis from Dubai sent us a picture of her new Broil King Keg. She’s threatening to send us her scrumptious kebab recipe so stay tuned...
Here are a few of the legendary lunches we’ve had around our stores this past month:
Sonny grilled up some super tasty Vietnamese chow (“chow” is Vietnamese for “food”)
Paul in Burlington grilled up steak for the staff.
Megan grilled some beef roasts with bacon wrapped and maple sauced beans and bacon twice baked potatoes. We were all big fans of the multiple bacon uses.
Roscoe smoked sausage, grilled veggies, and then turned them into a tasty spaghetti sauce.
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 sweet grilling prize pack with special edition Barbecues Galore t-shirt: Heidi Maxwell (Calgary South) Theresa Wilpert (Calgary North) Geoff MacCaull (Burlington) Sherry Wallace (Oakville)  

Next Month's Issue  
  Easter grilling.

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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