· The Hot Line - Newsletter
Sept. 2012: Sean Versus Shawn

September 2012
It was the best of times, it was the worst of times. This is a tale of two cities, two men and, two types of barbecues. Sean works for us in our Oakville store. He’s a family man with over two decades of experience in the grilling industry, an Irish temper and a beautiful Big Green Egg barbecue machine. Shawn (see how the spelling’s a bit different there?) works for us in our South Calgary store. Also a family man. He has a passionate (some would say clinically passionate) interest in grilling and a Broil King Keg barbecue in his backyard.  
A professional, using an extra large Big Green Egg at the Calgary Stampede this year. Giant Turkey Legs!
So, to review, we have Sean with an Egg and Shawn with a Keg. Two men separated only by a spelling preference, 3,000 kilometres and a differing opinion on who makes the world’s best charcoal grill. Sean favours the Egg because of its proven ceramic body, superior warranty and its overall ‘green-ness’. Shawn, swears by the newer Keg because of its price, portability and efficiency.  
Gerry sent us this art-shot of his Broil King Keg cooking dinner. Pretty.
These are two men with strong opinions about their outdoor cooking equipment. At first, the disagreement was cordial. Friendly even. Then, drinks were drunk, harsh words were spoken, gauntlets were thrown. And now, what was dreaded has become inevitable. A showdown beckons. Holster your swords and pistols gentleman; this duel will be resolved with smoke and protein. Our job as judges is to witness, document and eat a ridiculous amount of barbecued food. If you’re thinking about buying a kamado-style cooker. You should certainly be considering both the Big Green Egg and the Broil King Keg. Maybe our little barbe-quarrel will help you decide which unit is best for you.

Barbecue Tipster  
A wise person once said “Buy the best, cry once”. A fine sentiment. However, I might tweak it a bit. I’d say something more like “Don’t buy garbage and expect your friends to put up with you complaining about it.” (I admit that, as a proverb, this needs work.) In the last thirty years of selling barbecues, we’ve learned that it’s not always necessary to buy the best in order to realize true value from your purchase but, neither is it possible to find value when buying the worst product. There are currently lots and lots of Kamado style cookers available in the marketplace. Some of them are ‘great’ products, some of them are ‘good’ products and, some of them are ‘horrible’ products. Do your research. Avoid buying a product that you will end up throwing out in a year or two because it doesn’t perform the way it ought to. My tip: if you suspect that the machine is engineered and built by people that wouldn’t have a clue on how to actually use the product – then it’s probably not something that will meet your expectations.

Gotta Have It
  Both the Egg and the Keg produce a line of funky accessories for those of us doing ‘special grill projects’. To date, the Big Green Egg has the edge in this department; they’ve got widgets and gadgets that help you cook just about anything on their grills. Their packaging looks like it was designed by a Soviet anti-marketing collective but, once you get the stuff out of the box, it’s first rate. The accessory I would categorize as a “must have” is the pizza stone. The Hot Line has tried six or seven pizza stones and the ones from Big Green Egg are simply the highest quality available. About twice the thickness of some of the cheaper pizza stones, they hold the heat beautifully and don’t crack when subjected to major temperature swings (important to those of us grilling our pizza in the middle of a Canadian winter).
If you’re making pizza on your barbecue – whether that barbecue is a Big Green Egg or not – you NEED one of their pizza stones.  
Now, probably the coolest grilling accessory available for one of our two contestants is the Keg’s trailer hitch adaptor which allows you to (remarkably easily) slide your Keg onto the back of your vehicle and drive it all over Hell’s half acre. You’re not supposed to have it fired up and cooking while you drive…

Meet the Experts You have met our two duelists in this space before. (Shawn, Sean). These are two seriously seasoned members of the grilling community. Between them, they have cooked on dozens and dozens of different grills. So, when they pick a favourite machine, it is something the rest of us listen to. They’re sort of like EF Hutton.  
Shawn says of the Broil King Keg: “It’s the total package. It’s efficient with charcoal, it’s reliable and it can do everything from super low smoking to high heat baking and grilling and, I love the cast iron cooking grill.”  
Sean has this to say about the classic Big Green Egg: “I grew up with a gas barbecue on the back deck but was always intrigued by using charcoal. When I tried it, I fell in love with that smoky flavour. At first, I used the Egg to cook the ‘low and slow’ cuts; the stuff that takes over twenty minutes. Now, I use it for everything and I’m finding myself watching cooking shows on tv and reading food magazines; always looking for something new to grill. The Egg has made my transition to charcoal very user friendly and, because I’ve had such great results with my meals – I wouldn’t use anything else.” The two competing recipes, using the two competing barbecues, are below. You can compare them for yourself and decide who the ‘winner’ is.

Recipe of the Month Shawn’s Ginger Roasted Pork Loin with Grilled Apple/Garlic Salsa Salsa Ingredients:
  • 1 green, 1 orange bell pepper, cut vertically into 3 sections, seeded, membranes removed
  • 1 large onion peeled cut into 1” round slices, don’t break the slices apart into rings
  • 2 roma tomatoes cut in half
  • 1 large ear of corn - husk on
  • 2 heads garlic, top nipped off to make removal of cloves easier after roasting
  • 3 gala apples, cut vertically into 3 sections, cored
  • Fresh cilantro
  • ½ can chipotle peppers in adobo sauce (you can use the whole can if you want to blast the roof of your mouth off)
  • Salt and Pepper to taste
  • Oregano leaves – about ½ teaspoon
  • Ground coriander – about 1 teaspoon
  • Ground cumin – about ½ teaspoon
  • Granulated garlic – about ½ teaspoon
Assemble your ingredients.
Grill bell peppers direct skin side down around 400ºF until the skins are black approx 10 – 15 minutes. Set aside to cool.
Start corn and garlic heads cooking indirect placing on upper rack while grilling peppers. Corn and garlic will take approx 30 minutes this way. Flip corn and garlic once or twice during cooking.
Grill onion slices until browned flipping 2 – 3 times approx 10 minutes.
Grill apples for about 10 minutes flipping 2 – 3 times, they should be browned and softened. Grill tomato halves about 5 minutes flipping once, each side should be lightly blackened.
Remove corn from husk and return to grill to brown corn somewhat.
Peel blackened skin off and dice bell peppers. Peel roasted garlic cloves, nip off hard bottom of cloves and dice. Cut corn off the husk, dice remaining grilled ingredients . Place all into a mixing bowl.
Remove about half the chipotle peppers and dice. Add to mixture along with half the sauce from the can. Mix well.
Add salt, pepper, oregano, coriander, cumin, granulated garlic and fresh cilantro to taste. I use about 1 tsp of coriander and ½ tsp of oregano, cumin and granulated garlic.
Pork Loin Ingredients  
Assemble your ingredients.
Mix marinade and ginger in marinating container sized to be a close fit to the size of the roast.
Remove netting/string ties from roast. Use a bamboo skewer or similar and put it all the way through the roast many times (perforate for marinade penetration).
Place pork roast in marinade fat side up after ensuring all sides are liberally coated.
Place roast in fridge and allow roast to marinate at least 3 hours, max about 12 hours
Roast the pork in high heat indirect keg at 450ºF - 500ºF with cherry wood smoke, flipping once or twice until internal temp reaches 130ºF.
Remove roast from grill at about 130 degrees, double wrap in heavy duty foil and place in a lined cooler with a towel or blanket to rest for at least 20 minutes. Internal temperature of pork will climb at least ten degrees.
Remove from foil, slice thin and plate. Pour some of the juice from the foil over top of the meat.
Shawn’s Big Green Egg Lasagna Ingredients (Shawn is kind of a ‘eyeball’ sort of cook so you’re on your own for quantities. It is possible that, like any great art, this is something that cannot be duplicated by anyone excepting the original artist.):
  • ground beef
  • sausage
  • onions
  • green pepper
  • mushrooms
  • spices (editor’s note” This, I admit, is a bit vague. I know you’re thinking about emailing us to investigate and possibly complain. Don’t.)
  • pasta sauce
  • lasagna noodles
  • cottage cheese
  • eggs
  • spinach
  • parmesan cheese
Brown the beef. Add chopped onions, green peppers, mushrooms, and spices. Cook for 10-15 minutes.
Add the pasta sauce. Heat up about 5-10 minutes.
Cook the sausage on the barbecue. Cut it up. Add it to the mixture. Combine the blended cottage cheese and spinach. Add 2 eggs. Mix thoroughly. It is important to be wearing boxing gloves for this step.
Layer first the beef mixture, then noodles. Put the cheese mixture over. Top with parmesan cheese and mozzarella cheese.
Repeat as many times as pan allows.
Top with parmesan cheese.
Smoke on Green Egg at 375 for 45 minutes.

Ask Dr. McGrillemup Question: Dear Dr. M, I enjoy reading your newsletters and have saved them all. Have you thought of creating an index, of recipes, tips etc, for easier reference to past newsletters. i.e I was looking for a chicken recipe and it takes a long time to read through back issues. Not that I wish to be lazy, just efficient. Thanks, Phil Answer: Dear Phil, Our blog also includes the recipes that have been in the newsletter. In a roundabout way you can search them there. If you click on the recipe category (found at the bottom of a recipe post) this will bring up all of the recipes. Alternatively if you click on one of the tagged topics it will bring up all of the posts that have also been tagged with that key word or words (such as “chicken”, “spatchcocked” or “botulism”). Until we release our inevitably best-selling cookbook entitled “Hot Grill on Grill Action: Recipes for the Lazy, Uneducated and Unskilled”, this will have to do.) Thanks for Reading, Doctor McGrillemup

The World of Barbecue  
  Check out the pile of loot that Darrell picked up last week! He was this year’s winner of our ninth annual ‘Canada’s Worst Barbecue Contest’. Just for his daughter taking a picture of his embarrassing old barbecue – he ended up with a brand new P500 barbecue and a swanky set of patio furniture from Napoleon. Not bad for the price of a digital picture eh? If you entered this year’s contest and didn’t win – you’ll have another chance next year. If you want a textbook example of the “Buy the best, cry once” proverb we talked about earlier – Darrell’s thirty year old Falcon barbecue is a good one. Those machines were expensive for their time but proved to be well worth it.
  Don and his Broil King Porta-Chef are pumped about football season. (It goes without saying that we’re the world’s best store to shop for tailgating equipment right?)
  This is Dillen. He was visiting from Switzerland where, he claims, a decent steak is more expensive than a luxury wrist watch. So, we fed him some fine Alberta Beef. This boy can acquaint himself with a rib-eye with what we’ll call “abandon”. I’m guessing he’ll be back.
  Barry wanted to show off his new Broil King barbecue so he got all gussied up and sent us a picture. You should too. 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 Kamado prize pack: Jenna Savoia (Calgary South) Paul Gagnon (Calgary North) Rob Dubois (Burlington) Adam Coker (Oakville)  

Next Month's Issue  
Aunt Edna suggested we go seriously old school on next month’s Hot Line so we’re going to talk about the fascinating world of hot dogs. If you’ve got any pictures, recipes or stories involving hot dogs – send them in.

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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