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The Hot Line February 2014 Salt Block Grilling

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Barbecues Galore Newsletter
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January 2014


Now that we’re a month into 2014, I’m sure your resolutions have been long forgotten. If they’re not forgotten and you’re on your way to fitting into your skinny-jeans again then congratulations. But, if you have fallen off the wagon with a flabby ‘thud’ we want you to not be too hard on yourself. Cut yourself some slack. Sure, we could all ‘be better’ but, really, all that self-improvement business gets in the way of a lot of good meals.

Enter: the Himalayan Salt Plate. You grill directly on it, you serve food on it, the plate doubles as a salt lick, and it can be a great Valentine’s gift for your sweetheart (maybe make use of your superior man skills and chisel your salt block into something majestic. Like a rose. Or a centaur. Or a centaur holding a rose). Best of all, salt block grilling seasons your food perfectly so you can cook and eat your heart out, and get a really good head start on those New Years goals of yours.  

The salt plate is also perfect for the laziest of cookers. Just preheat it (slooowwwly), cook on it, and give it a wipe clean. It’s naturally anti-microbial, so you don’t have to worry about doing a good job of cleaning (it’s practically self-cleaning!). Plus, you can use it as a serving plate, because it looks cooler than all of your other dishes.

Speaking of upping your sodium content, if you’re a fan of flavoured salts, head to Blue Door Oil & Vinegar out in the boonies of Calgary’s West Springs. In addition to a great selection of oil and ... vinegar, obviously, they have some seriously delicious salt as well. Have you ever cooked on a salt plate? Post your photos on our Facebook page and rub it in everyone else’s face how much more delicious your food is.  

February is a slow month around here and we have some gasfitters spending a disturbing amount of time drinking coffee and talking about last night’s hockey game. We want to keep them busy so we’re having a (rare as hen’s teeth) sale. You have a few days left to take advantage of our ‘We Pay the Tax Sale’. As long as you decide before February 8th – we’ll pay the tax on your Valor gas fireplace installation. Hustle in to see our Valor units today and, if you see a sleeping gasfitter in the store, please wake him up.

Barbecue Tipster

Short on time? Try chilling your salt plate and serving up thinly sliced tuna or beef Carpaccio. The salt will actually cure it in the short time it’s in contact with the salt, and you don’t have to do any work. Fruits and vegetables also benefit from being served on the plate, as they get just enough seasoning to bring out their flavour.

Gotta Have It
If you’re really considering taking this whole salt plate-grilling thing seriously, buy this book (available in store only) and then just throw out all your pots and pans because you’ll find yourself only using your salt plate. “Hello, Salt Plate Cheerios!”
Speaking of books, head back in time to our May 2009 newsletter and check out the ‘Barbecues Galore Book Club’ review of ‘Salt by Mark Kurlansky’. Interested in joining the ‘Barbecues Galore Book Club’? Anyone can join – just send your $1,000 membership fee to Barbecues Galore and await response from club president (pictured). It may take a day or two for him to get back to you – he’s pretty busy.

Recipe of the Month
Citrusy Salt Plate Prawns

This recipe is stupid easy. While your salt block preheats, you prepare the prawns and drink a beer (best recipe ever?). When it comes time to eat ‘em, drizzle the prawns with a bit of butter for an extra-tasty bite.


  • 6 large tiger prawns, shell on
  • Zest of 1 large orange
  • Juice of 1 lime
  • Juice of 1 lemon
  • ½ teaspoon hot chili flakes (optional, but... don’t be a baby.)
Step 1: Preheat the salt plate. Put it straight on the grill (or on a holder, as pictured) and turn the barbecue on to the lowest heat. Close the lid and let it preheat for about 30-40 minutes, gradually increasing the heat to medium.
Step 2: Set your timer and wait for the plate to heat up on your grill...
... Drink a beer. Maybe two. This plate is going to take a while to heat up so you might as well hydrate now.
Step 3: Assemble your ingredients.
Step 4: Zest that orange, zest it good!
Step 5: Combine the orange zest, lime and lemon juice, and hot chili flakes in a small bowl.
Step 6: Place the prawns in a small, deep dish. Or a bowl. Or whatever.
Step 7: Pour the citrus mixture over top of the prawns, and then flip them to coat.
Cover and throw ‘em in the fridge until the salt plate is fully heated.
Step 8: Place the prawns on the preheated plate, leaving any excess liquid in the dish.
Step 9: Cook prawns for a few minutes on each side, and remove as soon as they’re pink and opaque.
Step 10: Eat up!

Ask Dr. McGrillemup


Dear Dr. McG, I've tried (and love) cooking with my salt lick salt plate, but I can’t seem to get it clean. It’s turned kind of brown, and now there are cracks all over it. Do I chuck it now, or should I try using a more intense cleanser?


Salty Robinson


Hi there Mr. Robinson,

Don’t worry about keeping your salt plate flawless – it’s not going to happen. The cracks will naturally occur over time, and the stains are normal too. After you’re done cooking with your plate, let it cool completely to room temperature (you might need to wait until the next day) and then quickly run it under lukewarm water. Remove it from the water and scrub at any spots that are really stuck on. Give it another rinse and put it on a rack to dry completely. No CLR or bleach, please.


Dr. McGrillemup

Ps – koo, koo, ka-choo

The World of Barbecue

As you may know, we have a standing offer to send you a $25 gift certificate for our stores if you send us a picture of you and your barbecue.

Marilyn went out in the cold to snap a quick photo of dinner preparation.
Georgie also sent us a picture of her grilling. Her picture has subsequently been entered into our ‘Most Technically Disastrous Photo Submitted to Barbecues Galore’ contest. Competition is fierce so, ‘good luck Georgie’.
Here are a few of the legendary lunches we’ve had around our stores this past month:
Pat in Burlington put a sweet piece of beef on the DCS rotisserie for the staff in Burlington.
Clinton at the South Calgary store grilled some ‘stuffed pork chops’ on the Broil King Keg. That’s right: pork chops. Pork chops that have been stuffed. For lunch. While at work. Line forms to your left – bring your resume.
Peter at the south store grilled some tasty looking chicken wings.
Krystin from our North Calgary store made pizza on the Broil King Keg. Something you should really try for yourself – these kegs make the best pizza in the world (and the world’s a BIG place).

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 Salt Plate:Dave Eamon (Calgary South) Roland Krohr (Calgary North) Corey Cox (Burlington) Keith Burrows (Oakville)

Next Month's Issue
Next month we’re going to regale you with stories from our overnight camp-out at the Academy awards: “Ooh look, there’s Jenny! Hi Jenny! Hello! Over here! We’re from Canada! Would you like a chicken wing...?

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
South Calgary
5875 9th Street SE,
Calgary, Alberta
3100 Harvester Road Burlington, Ontario
490 Speers Road
Oakville, Ontario

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