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The Hot Line March 2014 The Oscars

 
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March 2014
Welcome
It’s Oscar season, and you know what that means: it’s that time of year where the golden statue gods tells us what movies we should watch and love. This year that includes a movie consisting entirely of Sandra Bullock floating around by herself in space for a while; another with Tom Hanks getting held hostage by pirates (to our surprise, Johnny Depp and a kraken were not involved); one where a pack of wolves take over Wall Street; and another one where some guy falls in love with his phone – or something like that. Sounds like he needs to get out more. Or maybe it’s us that need to get out more, because it doesn’t seem like we’ve got a very firm grasp on the nominations this year.  
 
Whether or not you’re rooting for that space movie or the one with the wolves, it’s always fun to watch the Oscars, drink some bubbly (champagne, beer, water – whatever floats your boat), and enjoy some good grub. Even better if it’s Oscar’s-inspired (freeze-dried spaceship food!).
Here’s a picture of our Oakville store last month. In a few weeks it’ll be a churning frenzy of grilling activity but, on the day we took the picture, it could have won the Academy award for ‘Most Post Apocalyptic Retail Store’. One thing’s for sure – there were zero issues with finding a parking spot.  
 
And speaking of Oscars … if you’re not grouchy about this newsletter (see? back there? what just happened? the ‘grouch’ thing?), we’d love it if you could share some love. In this hectic, digital age, teeny little retailers like us benefit when kind, decent, powerfully-attractive folks like you say nice things about us online. Whether it’s Google, or Facebook, or Yelp, or Youtube, or Zip or Zap or whatever – if you like what we’re doing, we’d appreciate a binary hug.

Barbecue Tipster Grilling vegetables before adding them to different dishes (salads, casseroles, soups, dips) adds a nice rich smoky flavour without a lot of effort. Season the vegetables lightly with salt and pepper and cook on a preheated grill just until dark grill marks appear and the veggies are tender-crisp, and use as desired. Or just shove them in your mouth because they’re delicious as is. 

Gotta Have It
Our new patio furniture is here! We’ve selected some gorgeous new sets to sell this season and the warehouse is full of choices right now. We often sell out of the most popular styles so, if you want the best selection, hustle your little fanny into one of the stores now. Best of all – you can have your furniture right away – no waiting for 6-8 weeks (aka “our summer”) for your order to arrive.

Recipe of the Month
This month’s recipe is inspired by one of the best/most awkward/painful/hilarious moments from “Inside Llewyn Davis” – nominated for Best Cinematography and Best Sound Mixing. We won’t spoil it, but the scene involves folk music, moussaka, and the search for a cat’s… um… man bits. Just watch it. And eat this simplified, tasty take on a Mediterranean classic.
Grilled Zucchini Moussaka Serves 6 Ingredients:
  • 2 large zucchini
  • 1 large potato
  • 1 medium yellow onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 pound extra-lean ground beef
  • 1 28oz can diced tomatoes
  • 1 5 ½oz can tomato paste
  • Handful of fresh parsley, chopped
  • 1 cup plain Greek yogurt
  • 1 large egg
  • ½ cup shredded parmesan cheese, divided
Instructions:
Step 1: Assemble your ingredients.
Step 2: Preheat grill to medium-high heat, clean it, and lightly oil. While it’s heating up, cut the ends off the zucchinis, and then slice the zucchinis lengthwise (don’t worry about them being perfect or even. They’ll be fine.) and season with salt and pepper. Place the slices on the grill, cover, and let cook for about 5 minutes.
Step 3: While the zucchinis are cooking, slice the potato as thinly as you can – preferably using a mandolin slicer. Just don’t cut your fingers – that would be disgusting.
Step 4: Place the beef, onion, and garlic in a large pan; season with salt and pepper and cook over medium heat until the beef is cooked through.
Step 5: Flip the zucchini and cook on the other side.
Step 6: Remove the zucchini from the grill and set aside. If you plan to finish the moussaka in the oven, preheat it to 350. If you plan to finish it on the barbecue (which, of course, you should), reduce the heat to low-medium.
Step 7: When the beef is cooked through, stir in the diced tomatoes, tomato paste, and chopped parsley. Add salt and pepper, to taste.
Step 8: In a small bowl, whisk yogurt, egg, ¼ cup parmesan, and a little bit of salt and pepper; set aside.
Step 9: Place 1/3 of the zucchini slices and 1/3 of the sliced potato on the bottom of a large casserole dish or barbecue-safe dish. Pour half of the meat mixture over top, and then top with another third of the zucchini and potato.
Step 10: Pour the remaining meat mixture over top, followed by the remaining third of the zucchini and potato, and then pour the yogurt mixture on top.
Step 11: Spread the mixture out, and then sprinkle with remaining parmesan. Cover with a lid or foil, and cook for 50-60 minutes, or until bubbly. Remove the lid and let the top brown (if you’re cooking it on the barbecue, bring it in and broil for a minute or so).
Step 12: Let the moussaka rest for 15 minutes before cutting and serving. This meal is best served while reenacting the moussaka scene from “Inside Llewyn Davis”. Also, whiskey. Just because it’ll help set the mood.

Ask Dr. McGrillemup Question: Dear Dr. McGrillemup,I keep getting flare-ups on my grill, and my wife says it’s because I don’t clean the barbecue enough. I told her that the heat burns away all the crud in there and it’s not anything to worry about. Please tell me I’m right so I don’t have to let her pick on our next movie night (something about a Gatsby, with music and dancing, and a bunch of other lameness). Sincerely, Jerry Flamin Answer: Dear Mr. Flamin, I’ll give you the bad news first: you’re wrong. The good news: The Great Gatsby is actually a pretty good movie. You should clean the grates with a wire brush regularly (every time it’s used), and remove the grates periodically to get rid of bigger food particles or baked-on gunk. Leaving it on the charcoal, briquettes, or metal plates can cause smoking, flare-ups, or even a disruption in the flow of gas. Take care, Dr. McGrillemup

The World of Barbecue
We’re seriously proud to be able to support the JDRF in their efforts to boot-stomp Type One Diabetes. This month we were proud to be able to present Myles and Judy from the Calgary chapter of the JDRF with a donation that will (hopefully) help them with their mission.
Mitchell from Niagara sent us this great photo of his winter grilling prowess. That kid’s got moxie (and, a well stocked liquor cabinet I’m guessing).
 
Stephen from Pickering is so excited about his new Habs cover he had to send us a picture. I admire Stephen’s two-barbecue (charcoal AND gas) lifestyle. Definitely the way to go.
 
In keeping with our theme of the Academy awards, Grace sent us this picture. It, to the best of our knowledge, has NOT been nominated for an Oscar for art direction. We have entitled it: “Headless Cinder Q” in hopes of it attracting the attention of the Foreign Press.
Here are a few of the legendary lunches we’ve had around our stores this past month:
Melissa from our Burlington store put a scrumptdillyicious pork roast on the rotisserie of our sultry DCS barbecue. She was half-frozen by the time lunch was finished but … those of us who watched her from inside LOVED lunch.
 
Marg was also cold-weather grilling at our South Calgary store. Whisky marinated pork loin and Japanese grilled vegetables.
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
See that guy in the picture above? He’s a winner. He kept his eye on the names listed below, saw his very own name written in bold and then strolled into our Oakville store to pick up his prize. For free! Just for reading his own name. So, keep your eyes peeled below – we give away one prize per store every month. Again: for free.
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 Barbecue Apron: Christine Trottier (Calgary South) Judy Prangnell (Calgary North) Dave Birch (Burlington) Keith Burrows (Oakville)

Next Month's Issue
Sausage! Next month we’re all about sausage here at The Hot Line. You may not want to see how it’s made – but you’re going to love to see how we grill it.

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 403-250-1558 South Calgary 5875 9th Street SE, Calgary, Alberta 403-258-4440 Burlington #1 3100 Harvester Road Burlington, Ontario 905-639-5952 Oakville 490 Speers Road Oakville, Ontario 905-844-3224

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