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The Hot Line Jerusalem December 2013

Barbecues Galore Newsletter
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December 2013
Welcome 
At this time of year, some of us spare a thought or two for the holy land where, long ago, some star-struck shepherds, a trio of myrrh-toting wise men and some street kid with a snare-drum acted as midwives for the birth of the fella we would come to know as “Jesus” (or, if you worked for him in the carpentry shop, “Mister Jesus”). With that in mind, we devote this issue of the Hot Line to the birthday-boy’s hometown: Jerusalem. (Of course, if you’re one of those folks that want to debate the existence or location of Jesus’s ‘hood’ you know not to send us an email right? We’re grilling enthusiasts not divinity experts.)  
I wonder what Jesus liked to grill? Loaves? Fishes? One thing’s for sure, he’s definitely a guy you’d want to have over at your place for a barbecue. Anyone that can pull the old ‘water into wine’ trick is a nice addition to a party. Could you ask for particular varietals do you think? What if he turned all the water into merlot or something? Anyway…. Of all the tasty, Jerusalemy (is that a word?) dishes out there, meorav yerushalmi is probably the most unique to the city itself. Don’t bother trying to translate or pronounce it, it literally means “Jerusalemite mix” but it’s more often called Jerusalem mixed grill, and it’s a combination of blood, guts, and goo. Well, sort of. It’s actually chicken parts (all of the, er, “undesirable” parts – think hearts, livers, spleens, and lungs) cooked up on a grill with Middle Eastern spices and onions.  
 
 
  Have you ever been to Jerusalem? Would you eat the Jerusalem mixed grill? As tasty as a spleen or two may be, I think we’ll stick to chicken wings for now… but if you’ve tried anything like this (or any other assorted grilled organs), be sure to head to our Facebook page and let us know. Better yet, share a photo; we want proof of your madness. If you want to give it a shot, here’s a link to a recipe for Jerusalem mixed grill. You’ll just need to get your hands on some chicken stomachs. Good luck with that.
 
If you want a fascinating look at contemporary Jerusalem, check out ‘Jerusalem: chronicles of the holy city’ by Guy Delisle. It gives an insider’s view of a city that seems as confounding as it is historical. Highly recommended. (Yes, we’ve promoted Mr. Delisle’s work before (Korea). See our finely honed blog: http://www.barbecuesgalore.ca/tips-for-gas-lines-and-a-must-read-book/) And, for a song about Jerusalem, check out this one from Dan Bern. He LIKES olives: http://www.youtube.com/watch?v=RDdAM9zBIbw  

 
Barbecue Tipster  
Food from Jerusalem is really, really, really delicious (just try out a few dishes at an Israeli restaurant – you’ll be addicted), and a lot of that has to do with the spices and herbs used. When grilling with spices and herbs, there’s one rule of thumb to keep in mind: the dried ones go on before cooking (in marinades, rubs, etc.), and fresh ones go on after. Here’s a great list of commonly used spices in Israeli cooking; you can get most of them just in the spice aisle at the grocery store, and in Calgary you’ll find a great selection at the Silk Road Spice Merchant (they do ship all around Canada, so if you’re looking for anything in particular you’re in luck!).

Gotta Have It 
  Many of us are getting ready for a big turkey-feed at the end of this month. Did you know that the turkey was originally named “The Jerusalem Dodo” by the pilgrims? No, I’ll bet you didn’t. Well, one thing you should know, is that brining your turkey before cooking it on the barbecue is a sure-fire way to add some moisture to your Christmas bird. Over the years, we here at Barbecues Galore have had a hard time finding turkey brining bags that were strong enough to suit our tastes. Well, Cindy managed to find us some and we brought in extras in case any of our dozen or so loyal readers would like to purchase some. We’ve also got a wide array of brines, rubs and marinades to keep your turkey tasty this holiday season.

Recipe of the MonthLemon Grilled Artichokes Okay so they’re no pile of organs on a bed of onions, but they’re still pretty good. Eat these grilled artichokes on their own, chop ‘em up and throw them on some buttery pasta, or dip them in artichoke dip for an extra-artichokey appetizer (inception artichoke snack!). Ingredients:
  • 2 artichokes (Calgary Coop has a ton of them in stock right now)
  • 1 lemon
  • A bunch of butter (a few tablespoons, melted)
  • Salt and pepper
 
Step 1: Assemble your ingredients. Wash your artichokes. Have a beer. Bring a large pot of water to a boil.
Step 2: Using kitchen scissors, snip off the spikey parts of the artichokes (about an inch down). Unless you’re planning to serve the artichokes to your enemy, in which case, keep the spikes on. Cut off an inch or so of the stem, and cut the artichokes in half.
Step 3: Place the halved artichokes in the boiling water; reduce heat, cover, and let them cook for 12-15 minutes (until the stem is tender when pierced with a fork). While the artichokes are boiling, preheat the barbecue to medium heat.
Step 4: Take the artichokes out of the pot of water. This is the easiest step of all.
Step 5: Put the artichokes on a platter or board or plate. Scoop out the choke – the purple, nasty, hairy-looking part (maybe this isn’t more appealing than a pile of organs).
Step 6: Brush the artichokes with some of the butter. Season them with salt and pepper. Squeeze some lemon juice on them.
Step 7 & 8: Transfer the artichokes (7) to the preheated grill (8). No, wait, this is the easiest step of all.
Step 9: Cook them for a few minutes, just until the artichokes get a little brown and crispy. Flip ‘em over and repeat.
Step 10: Look at the browned artichokes. Jerusalem - they look good!
Step 11: Transfer the artichokes back to the plate or platter or board, or whatever you’re using.
Step 12: Top the artichokes with more butter and more lemon and more salt and pepper.
Step 13: Eat the artichokes. Drink a beer. Enjoy.

Ask Dr. McGrillemupQuestion: Dear Dr. G, What’s the difference between an artichoke and a sunchoke, and what, pray tell, is a fartichoke? Sincerely, Mr. S. Tinky Answer: Dear Mr. Tinky, The artichokes you see in the produce department of the grocery store (the big green ones) are actually called globe artichokes. You need to cook them before eating (see above), and most often only the tender insides are consumed (artichoke hearts). They’re also the ones that you’ll find marinated in jars, or used in dips. Sunchokes are another name for Jerusalem artichokes, and they’re actually a tuber (that looks a lot like ginger root) and part of the daisy family. They’re sometimes used as a substitute for potatoes, and aren’t actually related to artichokes or Jerusalem at all. As for fartichokes, those are the same as sunchokes. They’re often called that because they’re packed with inulin (a type of dietary fibre) that can give you some serious gas. Consume in well-ventilated areas only. Regards, Dr. McGrillemup

The World of Barbecue 
  Reminder: we sell fireplaces.
 
  Don’t forget: we’ve got LOADS of fun Christmas gift ideas for the gourmand on your list AND we’ve got pre-made Christmas basket waiting for instant pick-up too.
 
  Also known as “The Jerusalem of the Pacific”, Hawaii would be a great place to be right now wouldn’t it? Stephanie (writer, photographer, cook and lucky for us, friend of the barbecue-family) was in Hawaii and took this great shot at a luau. For those of you that don’t know, “luau” is Hawaiian for ‘Buffet where girl-drink-drunk drinks flow like water’.
 
  Extra special sale: between December 1-24, we are offering FREE assembly and delivery for all barbecue purchases in Calgary, Burlington, Oakville, Hamilton and Mississauga. The usual white-glove service is still on offer but the price…is definitely right. Come into the store today and take advantage.
Send us a picture of you, or someone you know reasonably well, cooking outside 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 Christmas Gift Basket valued at $39.99: Maurice Claerhout (Calgary South) Dan Brownsberger (Calgary North) Michael Wolkowski (Burlington) Laurie Kelly (Oakville)  

Next Month's Issue 
  Get your favourite coffee mug ready (“Born to Golf”?, “Is there life before coffee?”) because next month, that’s January, is a good time to stay fully caffeinated and the barbecue bus will be parked at the intersection of ‘grilling’ and ‘coffee’.

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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