· The Hot Line - Newsletter
Jul. 2012: Summer Grilling

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July 2012
Welcome Wow. July. Can somebody tell me where spring went? Last time I checked it was all “Happy Holidays” and “Seasons Greetings”. Then I blink and the holiday niceties are replaced with the bleatings from the long-suffering folks in Ontario who are, I’m told, in the grip of a “heat-wave”. (Note for readers in Western Canada: a “heat wave is when temperatures outside are higher than temperatures inside. This forces people to wear shorts and complain non-stop about something called the ‘Humidex’. You will have seen depictions of this “heat-wave” in commercials for beer and iced coffee.) If our summer disappears as quickly as our spring, then my advice is: get outside and grill now. Barbecue everything. If it moves: grill it. If it doesn’t move: also grill it. Let’s enjoy summer while it’s here – even a heat wave looks pretty good when the winter blizzards roll in...  
Speaking of a sense of urgency: before too long we’ll be picking the winner of our ninth (ninth!) annual ‘Canada’s Worst Barbecue Contest’. We’ve seen some fantastic entries so far (see our Michelin starred Facebook page to see them) but the winner may still be out there. In fact, the winner may be in a greasy, rust-pile in your very own backyard. The prize package is a whopper (thanks to Napoleon). See our website for contest details.  

Barbecue Tipster What would a Canadian summer be without papadums? Those tasty lentil-flour crackers you know and love from Indian restaurants are, I’m sure, an absolute MUST for all Canadians this summer. Sure, you could make them from scratch but, if you’re in a hurry, the prepared papadums can be super tasty. A barbecue with a griddle is the ideal way to prepare papadums – way less hassle than pan frying them in oil.
Meet our papadum griller. He’s wearing one of our proprietary t-shirts that you, as a loyal reader, of The Hot Line could win on any given month. See below.
Of course, we prefer “Baat Cheet” papadums. (Now, look at the shirt, look at the papadums, back to the shirt, now look at the papadums again.)
Getting them ready is simple: heat up your cast iron griddle on your barbecue and flip the papadum two or three times. About one minute per side. Keep a little bit of oil on the griddle at all times. Trust us – this is WAY easier than frying your papadums. Apparently, a bunch of bubbles in a roasted papadum indicates freshness. So, beware of flat papadums.

Gotta Have It
Our line of backyard patio coolers (handy in a “heat-wave”!) has expanded and is currently more colourful than a Pride parade. Some colours are selling faster than others so hurry in to get the one you want.
  For those of you hosting Stampede parties this year – we’ve got your cooler needs covered too.

Meet the Experts Meet Sparky. He’s our mascot. Other companies have talking geckos or cuddly critters or fresh-faced schoolgirls with gravity defying red-hair as mascots. We have a stick-man with a chef’s hat. Not very exciting we realize. But, I’ll tell you this: Sparky comes in under budget every single time he makes an appearance. And we, being the high-minded retailers that we are, pass the savings on to you. So, next time you see Sparky, you can thank him for the great deal on your barbecue supplies. Just don’t bug him about his hat – he’s sensitive.  

Recipe of the Month Planked Crab Cakes with Thai Cucumber Relish Recipe courtesy of the good folks at Napoleon Grills.  
  When I think “July” I immediately think “Crab Cakes”. Don’t you? Thought so. These delicious little fellas are great as an appetizer or as the main course.
  • 1 or 2 untreated cedar planks, soaked for 4 hours or overnight
  • 2 lbs. lump crab meat, picked over for shells
  • 2 large eggs
  • ½ cup crushed soda crackers
  • 3 tbsp. Dijon mustard
  • ½ cup mayonnaise (real, not whipped salad dressing)
  • 2 tsp. Worcestershire sauce
  • 2 tsp. Seafood Seasoning and Rub or Old Bay Seasoning
  • Salt and freshly ground black pepper
Thai Cucumber Relish
  • 1½ cups coconut vinegar or rice vinegar
  • 1½ cups water
  • 1? cups granulated sugar
  • 1 2–inch piece of fresh ginger, peeled and julienned
  • 2 shallots, thinly sliced
  • 1 cup English cucumber, finely diced
  • 1 tbsp. coarsely chopped fresh cilantro
  • 2 Thai birdseye chiles, cut in very thin strips
Lay out your ingredients for the relish...
...and the crab cakes.
In a saucepan, boil the vinegar, water, and sugar for 5 minutes. Remove from the heat and add the ginger, shallots, and cucumber. Stir and set aside to cool. Stir in the cilantro and pepper when cool. Set aside at room temperature.
Combine the crab meat with the eggs, crackers, mustard, mayonnaise, Worcestershire sauce, Seafood Seasoning and Rub, and salt and pepper. Mix very well.
Form the crab mixture into cakes about 3 or 4 inches in diameter and 1 inch thick. As is true for burger patties, the more uniform in size and thickness, the better. Evenly space the crab cakes on the plank(s). Cover with plastic wrap and refrigerate for 1 hour to rest.
We’re going to have corn as a side dish. We covered it with water for an hour or so before grilling. Our preference is to remove the silk from the top of the cob before soaking.
Set the planked crab cakes on the grill, close the lid, and plank-bake for 12 to 15 minutes, or until cooked through.
Grill the corn directly over the heat for about ten minutes or so. Remove. De-husk. Simple.
Remove crab cakes from plank and serve 2 to 3 per person, topped with cucumber relish.

Ask Dr. McGrillemup Question: Hi Doc, We’ve been invited for the past few years to our neighbour’s Stampede breakfast event. We’re very happy to be invited but, we have an ethical dilemma: they serve fake syrup. You know, the kind that comes in an anthropomorphic bottle. Do we say something? Signed, Conn Flicted Answer: Dear Mr. Flicted, Tough one. If you’re serving 5,000 people in a parking lot, we can let the syrup thing slide. If you’re flipping flapjacks for a horde of drunken geologists at eight in the morning, we can also forgive the slip in authenticity. But a small private event? Well, I think we have to stand on our Canadian principles at some point don’t we? In my opinion their home should be avoided at all costs, and, possibly, egged. A message needs to be sent. Yours in Syrup, Doctor McGrillemup

The World of Barbecue  
Chef and author Ted Reader showed off his genius at the North Calgary store. He made samples of a number of the recipes from his new cookbook Beerlicious. Soon to be in stores. For a full recap of his visit go to our Facebook page.
In international news, the Danish national barbecue team has finally released their cookbook. Click here for details. They’ve got an ‘app’ too...
The Graham brothers and their brand new Weber Q barbecue. We are told that these two are currently experimenting with an all-protein diet recommended in the new book “Historic Arctic Living for Modern Palates”. Results to be published in The Hot Line sometime in the future.
Carolyn from Calgary shows us a beauty vintage apron that has us barbecue nerds a bit jealous. Looks like Carolyn is also repping vintage syle with her ‘older’ barbecue but she has some swanky, new CRP furniture.
We continue to work our trap lines for scummy old barbecues in need of recycling: as we drop off a new one, we escort the rusted veterans to their final resting place.
Robert sent us this picture of a recent dinner. This, is a man who truly likes his wings. Beautifully grilled on a Big Green Egg.
We want to see what you’re grilling. 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 summer grilling prize pack: Bruce Newell (Calgary South) Nathan McDowell (Calgary North) Rob Posavad (Burlington) Chris Thompson (Oakville)  

Next Month's Issue  
Next month we’re grilling some nice, rich dips. You know, the stuff you uh, ‘dip’ other food into. Innovative? Bold? Desperate? You can decide next month.

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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