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The Hot Line June 2013 Thai Grilling

June 2013
Welcome
Summer will officially be arriving this month, and although this really means nothing here in Calgary (snow in June isn’t exactly unheard of), it’s a pretty good excuse to start heating things up on the grill. When all else fails and the weather doesn’t cooperate, try heating things up with some hot peppers. That’s where Thai food comes in. It’s hot, it’s spicy, and it’s just the thing to add a little heat to your life.
The friendly folks of Thailand love their grilling – grilled meat, seafood, vegetables – you name it. Marinated meat on skewers is to them what poutine and maple syrup is to Canadians (see? stereotypes can be fun). In a way, we should probably consider them to be honourary Canadians; after all, we’re both pretty hard-core grillers.  
In Calgary news, the city has decided that Edmonton Trail needs to be repaved. What that means for us at Calgary’s North store is likely unbridled chaos. We’re hoping that getting in and out of our parking lot doesn’t become something worthy of a new reality show (Hey, that’s not a bad idea…). Please persist in getting through to us when the ashphalt starts flying.
A reminder: you are only one good-picture of a bad-barbecue away from winning our tenth annual “Canada’s Worst Barbecue” contest. Based on the number of entries we’ve received so far, your chances of winning this contest are REALLY GOOD. See all contest rules on our website and see a running gallery of our entrants on our often lauded facebook page.  

Barbecue Tipster
Thai food is typically grilled over charcoal, so if you want to cook anything Thai, you need to go out and get yourself a charcoal grill. Okay, that’s not true, but boy, does it add some nice flavour. If you are cooking with charcoal, light it at least half an hour before you’re going to cook so you can get some nice glowing embers. If you’re using a gas grill, just make sure it’s good and preheated.If you are thinking about getting a charcoal grill, check these ones out. You can get one in pretty much any price range (none as expensive as this one), and this way of cooking really gives some serious flavour to anything you’re grilling.
Looking for more tips on grilling? Head to our Facebook page for helpful pointers, deals, and photos of really bad grillers that will make you feel really good about yourself.

Gotta Have It
Did you know that the good people at Broil King produce a lineup of super tasty rubs and marinades? Well they do. And, it just so happens, that two of their offerings are ‘Spicy Thai’.
We tried the ‘Broil King Spicy Thai’ dry rub on our chicken wings yesterday and MAN were they tasty. Not really spicy at all, just a simmering, mellow, flavour that made me think of Deborah Kerr and Yul Brynner prancing around Siam. I’d recommend you come by one of our stores and get a jar of this stuff. Use lots – it’s subtle.
Another thing I’d recommend is putting your wings on skewers when grilling. Really cuts down on the amount of flipping you need to do. Speaking of which … do we ever stock a LOT of skewers. All sorts of shapes and sizes. Now, I usually just use the bamboo skewers. I need zillions of skewers - my nephews can eat more yakitori chicken skewers than an entire bullet train full of drunken Tokyo salarymen, however, for small crowds, my new favourite is the flexible stainless steel skewers. They’re super easy to work with, take up almost no room in the kitchen drawer (or dishwasher) and, maybe best of all, it’s way harder to stab somebody with them when you’re serving guests.

Recipe of the Month Thai Chili Garlic Shrimp Serves 4 (3 shrimp per person) These spicy little shrimp bites are great on their own as an appetizer, or you can put them on a bed of jasmine rice and top with some chopped fresh cilantro for a tasty main dish. Try not to touch your eyes with your fingers after eating the shrimp – the chili sauce isn’t the most soothing thing for your peepers. Before you begin stuffing your face, crack open a cold Singha beer and you’re good to go. Ingredients:
  • 12 jumbo shrimp, peeled and deveined, tail on
  • Juice of one large lime
  • 6 tablespoons Sambal Oelek (or similar chili sauce)
  • 2 large cloves garlic, finely grated
  • 1 inch fresh ginger root, peeled and finely grated
  • Oil, for oiling the grill
  • Lime wedges, to garnish
  • ¼ cup chopped peanuts, to garnish
  • ¼ cup sliced scallions, to garnish
 
Step 1: Peel and devein shrimp, if necessary; place shrimp in a deep glass dish and set aside.
Step 2: In a small bowl, whisk lime juice, Sambal Oelek, garlic, and ginger.
Step 3: Pour mixture on top of shrimp and turn shrimp to coat. Refrigerate for at least one hour.
Step 4: Preheat grill to medium heat and grease it well. Transfer the shrimp to the prepared grill and discard any excess sauce. Cook the shrimp for a couple minutes on each side, and once they are pink and opaque remove them from the grill and place on a serving dish.
Step 5: Garnish with lime wedges, chopped peanuts, and scallions, and serve immediately.

Ask Dr. McGrillemupQuestion: Dear Doc, I like to use wooden skewers, but I often don’t have time to soak them before using them. Do I really have to? Kind of defeats the purpose of quick grilling, doesn’t it? Regards, I.M. Patient Answer: Dear Mr. I.M. Patient, It’s a good idea to soak the skewers beforehand if they’re wooden or bamboo – soaking prevents them from burning up quickly on the grill. Ideally, you’d soak them for at least an hour in water or broth (this adds a little extra flavour during cooking), but if you don’t have time, you should be okay. The ends of the wood, along with any exposed areas, might burn up, but as the food on skewers don’t typically take too long to cook, you can probably get away with it. The alternative is to use metal skewers, but they stay really hot so be careful when you’re eating off of them. Maybe use a fork or something to prevent an accidental face branding. Sincerely, Dr. McGrillemup

The World of Barbecue
Pablo sent us this picture from Monevideo, Uruguay. Check out this grill. My mouth starts watering just looking at it.
Speaking of Pablo, here’s the man himself doing a pretty good impression of Mr. Montevideo seen above. Not content with ‘just steaks’ or ‘just chicken’, Pablo’s got a little bit of everything on the grill: pineapple, prawns, potatoes, pork leg (yummy!), peppers (apparently that’s some sort of “vegetable”), two kinds of sausages, chicken legs and, a mushroom.
Remember, just send us a picture of something interesting from the barbecue world (even if it’s just you, your grill and a bottle of Night Train) 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 Thai Grilling Pack:Vern Mathison (Calgary South) Margaret Webb (Calgary North) Parker Green (Burlington) Sylvie Tremblay (Oakville)

Next Month's Issue
Next month we’re going to be talking about Canada Day celebrations. Maybe we’ll grill up some Loon Burgers. Stay tuned.

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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