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The Hot Line November 2013 Comfort Food

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Barbecues Galore Newsletter
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November 2013
Can you believe it's already November? It'll be 2014 before we know it, winter will officially be here, and we'll probably all freeze to death by January. The only way to keep warm enough to avoid whole-body frostbite is to heat your body from the inside out – with copious amounts of comfort food. Well, that and Rye... and a nice fire. The solution is obvious.Question: What's your number one 'comfort food'? Grilled cheese sandwich? Chicken Soup? Poi? And why, at this time of year, are we so keen on comfort foods? Why does a well-roasted chicken with grilled rosemary potatoes and apple pie sound so good to us right now? I suppose we're just not far off the schedule our cousins the bears adhere to. Doesn't that sound good sometimes: eat a ridiculous amount of heavy, comforting foods and lie down until May? Well, not for us that sweet, abundant sleep. We're needed here in the present. In winter. So, we can shovel snow. Here at Barbecues Galore, we're perhaps overly keen on comfort food. We're anxious for everyone to have a brand new, highly functional barbecue and a cozy-time fireplace to snuggle up to. With those two items, anyone can be comfortable this winter. You can grill up some of your family's favourite recipes on the grill and then relax by the warm fireplace. (We just want to make people happy.) Oh, sure, laugh. It may seem trite to you BUT, winter is coming – and it's going to be long. Remind yourself by watching this...
Update: If you want a fireplace installed in your home before Christmas, there's still time. You've got to act pretty fast though: our installers are the best in the business and their schedules are filling up quickly. Check out the working models at one of our showrooms as soon as you can.

Barbecue Tipster 
While we definitely agree that comfort food is the only way to eat at this time of year, it's important to keep your BBQ in mind when planning meals. Slow cookers and roasting pans aren't the only way to go – really, you can often use your grill in the same way that you use your stove or oven; just opt for cast iron cookware (or other BBQ-safe pots and pans). Stews, chilies, roast meats, and pizza (hell yes, pizza!) get a nice, smoky flavour, and you get to be a true Canadian and barbecue at all times, regardless of the season.
Oh, and another tip: our stores have gorgeous Christmas gift baskets available in another three weeks. If someone on your list is even remotely interested in good food and cooking: these baskets are a guaranteed hit.

Gotta Have It Since we're talking about comfort uh, 'food', this month, I think it's fitting that we mention one of Alberta's new whiskies. After all, what's more comforting than whisky?The folks at Highwood Distillers in High River got bushwhacked by mother nature and her squirt-gun in June. Their production and warehouse facilities were ruined. Thankfully, they've bounced back and have even managed to release a new, twenty-year old whisky. Now, I like a Scottish single-malt as much (more!) than the next guy but we should 'eat local' as much as we can and this is a tasty, world-class opportunity to do so. Cheers.  

Recipe of the MonthWhat's more comforting than a warm apple pie? Nothing. Well, maybe this Spiced Grilled Apple. It's more comforting because you don't need to do much work – and laziness is comfortable. Spiced Grilled Apple Serves 1 Ingredients:
  • 1 large apple
  • 1 heaping teaspoon brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon rum or bourbon (optional, but you know you want it.)
Step 1: Assemble your ingredients; preheat your grill to medium heat.
Step 2: Slice the apple horizontally and core it; mix the brown sugar, cinnamon, vanilla, and rum or bourbon in a small bowl.
Step 3: Place a large square of parchment paper on top of a large square of aluminum foil. Put the apple on top, and pour the mixture (from step 2) into the apple.
Step 4: Wrap the parchment paper around the apple, and then secure it with the foil.
Step 5: Cook the apple for about 20-30 minutes, rotating it occasionally. For ultimate time-saving/laziness, grill it while your dinner is cooking, and keep it on the warming rack until it's time for dessert.
Step 6: Unwrap the apple and transfer it to a plate. Top it with ice cream or whipping cream, if desired (oh, it's desired alright), and serve warm.

Ask Dr. McGrillemupQuestion: Dear Dr. McGrillemup, I want to cook up a pot roast on my grill, but every time I try, it burns on the outside and is raw on the inside. If I reduce the heat, well, it just doesn't cook. Every time I try, I think my family loves me just a little bit (or, according to my kids, a lot) less. How can I properly cook this and make them respect me again? Sincerely, Rahm Eat Answer:
  Dear Mr. Eat,This is a common problem, and cooking a roast directly on the grill like that can not only be tough when it comes to doneness, but it also requires a lot of maintenance. Kind of ruins the point of a slowly cooked roast, doesn't it? Your best bet would be to pick up a roast holder like this Weber one. It keeps the heat on the roast, but not directly, allowing it to cook slower and more evenly. As for your family, I can't help you there. It sounds like your grilling habits have formed a deep, cavernous wedge between you.

The World of Barbecue
  Recent stroll through Brooklyn provided what would have been a great entry in our 'Canada's Worst Barbecue' contest this year.
  Check this out. Norm from Calgary sends us a poorly lit, out-of-focus picture of some frozen hamburger patties on a barbecue he didn't buy from us AND we're going to send him a $25 gift certificate to use in our stores!Listen – if Norm can do it SO CAN YOU!
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 Weber Roast Rack: Bruce McLean (Calgary South) Dawn Unrau (Calgary North) Brad Chislolm (Burlington) Johanna Thorpe (Oakville)  

Next Month's Issue 
Next month we're talking about Jerusalem. Yes, Jerusalem. So, if you, or anyone you know, has any knowledge – however faint and undependable – about grilling in Jerusalem, please send it to us in the next few weeks so that we can 'borrow' it, pretend we know something about the topic and present it in next month's newsletter. See you then.  

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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