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August 2013 Camp Fire Grilling Newsletter

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August 2013
Fact: everything tastes better when it’s cooked outside. Obviously we’re biased here over at Barbecues Galore, but there’s no way around it. Even hot dogs roasted over an open fire taste like tiny little mystery-meat angels that are tickling your taste buds; it’s a borderline religious experience (unless you don’t cool down the meat enough before eating it… then it’s more of a “fiery pits of hell” sort of feeling).
You’re not limited to hot dogs, however. You can cook meat and vegetables on skewers, wrap potatoes in foil and throw them right on to the coals; or you can even cook foil-wrapped fruit for dessert. Of course, if a weekend of surviving on Oscar Meyer Wieners is your thing, we won’t judge you.
We’ll also make sure that no one judges you if you have a hard time starting a fire. That’s where these Firelighter Squares come in: at only $4.99 for a pack of 24, they’ll keep you embarrassment free all summer long. (Believe me, if you need supplies for starting fires – we’ve got you covered.)
Now it’s time for you to share your wisdom: do you have a camping recipe that is worthy of a gourmet cookout? Head to our critically lauded Facebook page and share it with us, and your fellow grilling fanatics. On the flip side of things, if you’ve had a fire-cooked dinner disaster, share that with us too. We promise we won’t make fun of you (at least not to your face. Not because we don’t want to, but because we can’t, it’s Facebook.).

Barbecue Tipster
Planning to cook over an open fire on your next camping trip? Make sure you trim off any excess fat if you’re grilling up some meat. If you don’t, the fat can drop into the fire, causing a nasty flare-up, burning both your dinner and you, if you’re not careful. If you don’t want to trim it off, wrap your meat in some foil before throwing it on the grill. This will keep the fat all warm and cozy, and your eyebrows on your face, just as they should be.
Lindsey from Ontario sent us this great picture of her and her dog (which, I’m assuming is named “Spot” but I might be wrong about that) using their Big Green Egg. If you want to be as happy as Lindsey when you use your Big Green Egg, you should come to our eggciting teaching event. Our Big Green Egg factory rep is putting on a cooking demonstration and Q&A. He’ll cover everything you want to know about these alluring ceramic cookers. The event is August 10th, 10:00 – 12:30 at the Burlington store. $25 registration fee. Call the store to register. Spot will not be there.

Gotta Have It
You ever use a pie iron? No, me neither, BUT we’ve been selling them for about thirty years now and the people that like them; REALLY like them. The basic premise is: put a mashup of ingredients (can’t go wrong with the hallowed triumvirate of bread/meat/cheese) into the cast-iron pocket and then jam the pie iron into the campfire. Wait a minute or two and voila: this pioneer’s microwave oven will provide you with tastiness. We’ve got a range of different shapes and sizes of pie irons available.
Remember, if you can’t get yourself out to a firepit, we can bring the world (in firepit shape) to you. We have the country’s best selection of both wood and gas firepits.

Recipe of the Month The best part about campfire cooking is the lack of work that it requires. It’s the perfect method for lazy people, really. Just fill up a pack of foil with some tasty ingredients, toss it in the fire, and poke it with a stick every now and then until you think it’s done. You practically get to eat like a caveman (is this what they mean by the whole “paleo diet”?). The second best part about campfire cooking is the s’mores. Sure, you can make regular ones with graham crackers, a marshmallow, and a square of chocolate (okay, they’re not that simple – apparently there’s a science to it), but we like to keep it interesting. Here are a few extra delicious (read: sticky and messy) s’mores ideas:
  1. After you take the roasted marshmallow off the stick and before you put it on the graham cracker, fill up the hole in the marshmallow with Bailey’s or Kahlua.
  2. Use Oreos/chocolate chip cookies/peanut butter cookies instead of graham crackers.
  3. Add a couple slices of banana to the mixture.
  4. Substitute regular-sized marshmallows with minis, and use animal crackers instead of graham crackers for easy to eat, one-bite s’mores.
  5. Stack 3 uncooked s’mores on top of one another, wrap in foil, and cook over the fire for 5 minutes. Remove foil; eat cooked s’mores (see? Perfect for lazy people).
  6. Eat like an adult and use dark chocolate instead of milk chocolate. Better for you, more intense flavor and its inclusion in your s’more will make you wise in the eyes of other campers.
Now for this month’s recipe: Campfire Roasted Potatoes Serves 4 Ingredients:
  • 4 cups baby potatoes
  • 2 slices prosciutto
  • 3 shallots
  • 1 tablespoon butter
  • Salt and pepper, to taste
Step 1: Before you head out, wash the potatoes and poke holes in them with a fork; transfer them to a large plate and microwave them for 5 minutes; let cool and store in an airtight container in a cool place (like a cooler) until ready to use, up to 2 days. Roughly chop the prosciutto and thinly slice the shallots; store in an airtight container alongside the potatoes.
Step 2: Divide the potatoes among 2 large squares of heavy-duty aluminum foil (or, double up regular foil). Top each with half of the prosciutto and shallots and a ½ tablespoon of butter.
Step 3: Fold the foil up so you have sealed packets. Pinch the ends tight so they don’t leak.
Step 4: Place the packets on the grill over a campfire. Alternately, place the packets right on the coals. Cook for 20-30 minutes, shaking often to ensure the potatoes cook evenly.
Step 5: Once the potatoes are cooked through, open the packets up so everything can brown up and get all crispy and delicious.
Step 6: Season with salt and pepper, to taste, and enjoy!

Ask Dr. McGrillemup Question: Dear Dr. McG, I wanted to take some of my pots and pans along on a camping trip so we could cook up a few more dishes, but my wife won’t let me bring them. Is Teflon really that bad to use over a fire? Which pans, if any, would work?Sincerely, Steven S. Mokee Answer: Dear Steven, Teflon is a definite no-no. Your best bet is cast iron; whether it’s a pan, a pot, or a Dutch oven, the cast iron allows for heat to distribute evenly without burning. If you don’t want to haul around the weight, however, all you really need is a roll of heavy-duty aluminum foil or some disposable foil grilling trays. You can cook up packets of meat and veggies without a ton of cleanup – and I’m sure your wife will be more impressed with the lack of a mess than your ability to use pots and pans over a fire. Regards, Dr. McGrillemup

The World of Barbecue
Jamie and Seamus sent us this picture of their father/son grilling moment.
Tony in Port Colbourne grilled up what can only be described as a “mess” of ribs. Looks delicious.
Dalton has the same model of Weber kettle as Tony in the picture above.
Doug in Calgary shared this image of him doing some cool-weather grilling on his 11 year old Weber.
This year we had two (2!) staff Stampede breakfasts in Calgary. No lack of sausage or syrup in our diets.  
Oh yeah, and Leslie in our office got a puppy. It’s cute. Real cute.
Send us a picture of you using your barbecue and we’ll send you a gift card 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 camping package:Keith Davey (Calgary South) Randy Dreager (Calgary North) Daniel Lustrinelli (Burlington) Carla Wilson (Oakville)

Next Month's Issue
Next month we’re thinking about chickpeas. Don’t think we won’t – ‘cause we will.

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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