· The Hot Line - Newsletter
The Hot Line March 2013 Guinness

March 2013
It’s March, and you know what that means: St.Paddy’s Day is around the corner. Naturally, we’ll be grilling with beer to celebrate the holiday, and drinking plenty of it too (just to make sure that we’re celebrating properly… we don’t want to half-ass it.).
If there is one useful thing you should learn how to do this month it’s this: make green beer. Sure, it’s not natural or appetizing, but it’s festive, and after a few pints it could give you an Irish accent (at least that’s what it’ll sound like to you). It works best with a crisp, yellow-hued beer (like a lager), and roughly six drops of green food colouring per bottle. Blue colouring works too, and you won’t need as much. It’s not like you’re dyeing a river or anything.
If you’re not a green beer kind of person, go for Guinness (13 million pints of the stuff are consumed on St. Patrick’s Day… they must be doing something right). When in doubt, drink the stout. It’s slightly more authentically Irish than the green variety and goes perfectly with this month’s recipe: Guinness Marinated Steak. Just remember to buy more Guinness than the recipe calls for. You know, so you can stay, er, hydrated while the steaks are on the grill. Also, check out this sheepdog video.
Speaking of Guinness… did you know that lobsters love Guinness? It’s true. See for yourself. Speaking of lobsters… have you checked out our Facebook page lately? There may or may not be lobsters running the page, but either way, there are always plenty of photos, promotions, and generally delicious stuff on it. In our own corner of the barbecue universe, we celebrated our tenth year in Ontario this year. Ten years! A decade! In that time we’ve seen a few things change (a big new Burlington store) and some things that have not changed (the Leafs still suck). We’re lucky enough to have a group of staff that have stayed with us the entire ten years. We had a celebratory dinner (mostly grilled food – go figure) and snapped this picture of Tim B, Sean (kiss him – he’s Irish), Nancy, Tim K and Paul. Happy Anniversary!  

Barbecue Tipster
If you’re a fan of grilling up foil packets of vegetables, fish, or whatever else floats your boat (chicken, liver, tentacles, cheese - whatever), try using parchment paper. It’s perfect for steaming and making individual portions, plus it’s non-stick and completely hassle-free. Just make little packets out of parchment, place the ingredients inside, seal, and then wrap in foil before grilling (this prevents the parchment from getting charred).
Have more grilling-related questions? Head to our website! We’ve got all sorts of handy stuff on there.

Gotta Have It You’ve gotta have an efficient gas fireplaceOur north Calgary store is in the middle of a massive upgrade of our fireplace display. Our sexy gasfitters are hard at work as we speak. We’ll soon have the largest display of burning fireplaces in…uh, probably Canada I guess.

Recipe of the Month
Guinness Marinated Steaks Serves 4 Ingredients:
  • 4 beef steaks, cut of choice
  • 4 cloves garlic
  • ½ large onion
  • ½ teaspoon rosemary sprigs, plus more for garnish
  • 1/3 cup Worcestershire sauce
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • Handful fresh parsley
  • 1 tablespoon Dijon mustard
  • ½ teaspoon coarse ground black pepper
  • 2 (440ml) cans Guinness
Step 1: Place steaks in one or two deep glass dishes; set aside. Place garlic, onion, rosemary, Worcestershire, soy sauce, brown sugar, parsley, Dijon, and pepper in a blender. Cover, and blend for about 30 seconds, or until the mixture is smooth.
Step 2: Add one can Guinness, cover, and blend for another 15 seconds. Remove cover, pour in second can of Guinness, and stir with a spoon until incorporated.
Step 3: Pour mixture evenly over steaks, cover with plastic wrap, and refrigerate for at least eight hours, or overnight, turning over half way through.
Step 4: Preheat grill to medium-high; place steaks on preheated grill and cook, as desired (discard marinade). For medium rare, cook for 3-4 minutes each side; for medium, cook for 4-5 minutes each side; for medium well, cook 5-6 minutes each side; and for well done, cook for 6-7 minutes on each side.
Steps 5: Remove steaks from grill and cover with aluminum foil.
Steps 6: Let rest for 5 minutes before serving, so the juices can settle back into the steak.
Step 7: Garnish with rosemary, if desired, and enjoy!

Ask Dr. McGrillemup
Question: Dear Dr. McGrillemup, After I grill up a steak, my wife says I should let it rest, but I’d rather rest after eating the steak, not before. So what’s the verdict? Do I rest before or after the steak? Regards, Greg De Vour Answer: Hi Greg, It sounds like your wife is saying that the steak needs to rest before you eat it, not that you need to rest. Grilling can be hard work, but the point is that the steak needs time after it comes off the grill for the juices to absorb back into the meat. Putting it on a plate and covering it with foil for a few minutes will keep the steak nice and juicy, and give you a rest – whether or not you need it. Sincerely, Dr. McGrillemup

The World of Barbecue
Hans sent us this picture of winter grilling. Lamb skewers and marinated chicken wings. Hans looks pretty comfortable out in the cold doesn’t he? Notice the open beer can within arm’s reach...
Ian from Burlington sent us a picture of a bit of a bbq-rarity: an electric barbecue. He says of his Dimplex barbecue that “It’s the best thing I ever bought for cooking.” High praise indeed. Sadly, Dimplex has decided not to continue producing this unit so you’ll all have to go over to Ian’s house to sample the awesomeness.
Snowstorm in Burlington last month. Shannon took the opportunity to model one of our big red chairs. She wasn’t ignoring any customers at the time – I think we only had three the entire day.
Here are some of the scrumptious staff lunches we’ve had around our stores this past month:  
Alisa from Burlington (grilling elegantly in a scarf a la Parisienne) made tasty pork chops, Caesar salad and grilled bruschetta.
Sonny used one of our Napoleon barbecues to grill some incredible Vietnamese chicken. Don’t bother asking us for the recipe because I’ve asked him a dozen times and, I swear, his answer is completely different every time.
Keith cooked up some rubbed chicken for wraps. Nice apron!

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 saucy prize pack. Burlington: Gail Wareham North Calgary: Janet Matusewycz Oakville: Bruce Forde South Calgary: Glenn Saunders

Next Month's Issue
Next month it will be April and we’ll be heading into another busy spring season. In order for us to be energetic, on our feet and gout-free we’re going to grill up some vegetables (no, that is not a four letter word around here). See you 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

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 2013 ©