· The Hot Line - Newsletter
Dec. 2012: Fireplaces

December 2012
Welcome  
Hi Grillers. Welcome to another issue of The Hot Line. This is our final issue for 2012. Can you believe that? Last time I checked, 2012 was a wee little fella wearing one of those goofy banners across his chest like some sort of beauty pageant winner ("And, this year's winner of the poopiest diaper award goes to...The 2012 Baby!") But now..., now 2012 is a crusty old man that can't eat his soup without help. Depressing. I know it's a cliché but time really does fly.  
     
For us here at Barbecues Galore, 2012 was a great year. Dry, warm weather that lasted for months kept all of you folks grilling well into Autumn. It was fun to see people excited about cooking outside for so long. Keep it up Canada! In this issue of The Hot Line (still, Canada's number one, free, monthly, amateur, online, original, 'have we mentioned free?', barbecue, smoking and grilling newsletter), we're talking about Christmas. For our stores, Christmas is a slower time of year so, on a personal level, many of us are very excited about firing up our own grills and hosting freeloading friends and family. Remember, our stores are an oasis of retail sanity at this time of year. No lineups, no problems finding a parking spot and no elbow-to-elbow shoving matches just to get to the checkout. Plus, we've got approximately 5,000 items to choose from. If you have someone on your Christmas list that's interested in food and cooking: I guarantee you we have some terrific gift suggestions for them.
 
  Don't forget; we sell the world's best gas fireplaces. And, to make it a matching set, we also have what we believe, are the world's best fireplace installers. If you're hoping to make the house more comfortable in time for Christmas -- call us immediately.
 
And speaking of fireplaces -- we're having a little picture 'event' around here. We're looking for good pictures of bad fireplaces. In particular we want to see brass. That's right, 'brass'. Every fireplace in the Western world used to have brass all around it. Now that it's passé -- it sort of makes us laugh. So, send us a high quality picture of your brassy fireplace (make sure there's a human being in there for 'scale'). If we can post it on our facebook page and/or newsletter -- we'll send you a $20 gift certificate to use in any of our stores.  

 
Barbecue Tipster  
  Ok, here's the tip: look outside. That's right, look outside. See that black thing on the deck that's covered in snow? That's your key to a successful Christmas. That grilling machine that you're probably planning on ignoring until April, can turn your Christmas-frown upside down. That's because a barbecue is a perfect place to cook your holiday turkey. Thereby freeing up a load of room inside for all the vegetables and stuff that need to stay warm (even though nobody really eats that stuff when there's turkey to be had). In fact, I'd argue (strongly), that a turkey cooked in a barbecue tastes better than one cooked inside. Whether you dry-brine, wet-brine, cold-smoke, hot-smoke, turkey cannon, rotisserie or just plain 'roast' your turkey outside -- it's going to taste better than its inside cousin. So...get the snow off your barbecue, heat the thing up for 15 minutes and get that bird outside.

Gotta Have It
We have the world's coolest wood burning firepits. Thick, rusted steel with the map of the world hand-cut into the perimeter. For more pictures see our 100% organic (and gluten free!) Facebook Page.  
 
 
Every year at this time, our select team of barbecue elves are busy assembling a variety of barbecue baskets. We've got all kinds of creative, classy baskets to choose from. They're all chock-full of fun, interesting grilling gadgets of all shapes and sizes. We can even do custom orders if you've got a special request. So, if you're tired of giving away baskets of cheddar cheese and stale crackers -- give us a call.

Meet the Experts
 
This is George. He's our hero this month because he gets up at 05:00 in the morning if it has been snowing, rolls into the office before any of the rest of us, and then plows the parking lot so that we all have a nice, smooth place to park our cars. He is our cold-weather hero. So much so that he was recently presented with a rare and coveted "Barbecues Galore Certificate of Excellence" (see above). George, originally from Williams Lake, has worked with us for about three years now. He's older than he looks -- he's a great grandfather! He is also, easily, the most accomplished wood stacker I've ever seen -- a true artist with a split log. However, he admits that he is also a fan of his gas fireplace (and his little dogs Toby and Pete like it too). George currently cooks on a Weber barbecue, his favourite grilled food is, you guessed it, 'steak'.

Recipe of the Month Turkey Wings with Pineapple Sage Sauce Recipe Courtesy of James Ducs of Mountaintop Foods Sometimes a whole turkey is just too damn much. We were thinking about trying something for Christmas that involved turkey but didn't involve so much work. And then we thought "wings!". Wings are the answer. This recipe is dead easy so give it a try whether it's Christmas or not. Ingredients:
  • Turkey Wings - 8x
  • 1.5 cups pineapple juice
  • One small onion
  • Two cloves garlic
  • Fresh Sage (chopped)
  • Fresh pineapple for garnish.
 
Assemble your ingredients. (We were shocked by how cheap turkey wings are -- a real bargain.)
Split your wings so you get the drumstick part and the other, less drumsticky part.
Clean off your cooking grills. Quick tip: if there's some snow around, get a bunch of it on your grill bristles before you scrub. This really helps clean your grills quickly.
Put the wings on the grill on medium-low heat. Plan on these things taking awhile. Probably about 30 minutes.
Cut up your fresh pineapple garnish for grilling. For instructions on that see this version of our newsletter.
Put some olive oil in a saucepan and gently fry some onions until they're soft. Add a few mashed cloves of garlic and then add your chopped sage. Fry and stir for about five minutes to get things all mixed up.
Add about 1.5 cups of pineapple juice. Let it simmer and reduce for as long as it takes to go from mostly-liquid to mostly-sticky.
If you want to cheat a bit and thicken it up using a bit of cornstarch and water mixed together... you can. Of course, we didn't, we're purists. But you can if you want.
In the meantime, your wings should be getting nicely browned. You should have your garnish pineapple on the grill at this point too.
Baste the wings thoroughly with the glaze. Be attentive: the sugar in the glaze will burn and char quickly if you're not watching carefully.
Yummy glazed wings. Important tip: these wings are better if lots of the glaze gets on them. As you take them off the grill be sure to toss them in a bowl full of your glaze.
Add some of your grilled pineapple to the mix and you're in business; turkey for Christmas without all the work.

Ask Dr. McGrillemup Question: Hi Doc, I want to deep fry our Christmas turkey this year but my wife says that I will burn the house down and turn our Christmas into a hollow, desolate, sorrowful memory. Is there anything you can recommend to get her on side? Regards, T. Friar Answer:
 
Hi Mr. Friar, The thing to do is to get her to watch this remix of William Shatner's turkey frying video (yes, that William Shatner). If that doesn't convince her -- nothing will.
 
  If any of you turkey frying rookies out there have questions about how to deep fry your bird, just call us and ask for Shawn. Either Shawn in south Calgary or Sean in Oakville have the knowledge and experience you should feel free to tap into.

The World of Barbecue  
  Shannon at our Burlington store taking advantage of some beautiful grilling weather in November.
 
  This is what it looks like when...you find out that the store manager has posted videos of himself singing on youtube and then you play the audio of his tracks VERY loudly over the PA system in the store. I love the internet.
 
Here are a few of the legendary lunches we've had around our stores this past month:
 
  Mike grilled up about fifty pizzas.
 
  Charlene grilled moose burgers. Yep, moose burgers.
 
  Leslie fostered our fascination with different types of beer can chicken.
 
  Eddy (or possibly his aunts) made us a delicious Vietnamese lunch. Mountains of springrolls!
Send us a picture of you using your barbecue (or your fireplace) 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 fireplace tool set: Tim Haberman (Calgary South) Graham Budd (Calgary North) Bob Sweet (Burlington) Janice Patterson (Oakville)  

Next Month's Issue  
Next month we're going to grill some cabbage. Yes -- cabbage. Warn the neighbours. See you in a 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  

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

 
 
   
All Rights Reserved Copyright 2012 ©