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The Hot Line April 2014 Sausage

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Barbecues Galore Hot Line April 2014 - Sausage
April 2014
Barbecues Galore Hot Line April 2014 - Sausage
So spring is supposed to have sprung, but it hasn’t quite yet. Instead, we’re getting Winter 2.0 around here (kind of like one of those crappy phone updates that makes technology worse instead of better) and Mother Nature is forcing us to stay cooped up indoors, warding off cabin fever and scurvy with rum and lime juice like a bunch of 19th century sailors.  
Also we still have to wear shoes when grilling. What’s that all about? Where have those glorious days of flip-flops gone? Those days of semi-nude grilling (aprons are a must – see picture) and cooling off with a cold beer (can you imagine having to “cool off”?) seem to have disappeared forever. Sigh. Barbecues Galore Hot Line April 2014 - Sausage
Barbecues Galore Hot Line April 2014 - Sausage Ah well. We’re Canadian – a little bit of cold has never stopped us before, as crazy people photos like this prove. So instead of avoiding the outdoors this spring (AKA Winter 2.0), throw on that apron, put on your flip-flops, and join the party. The sausage party, to be specific (wait – “sausage party”? maybe that doesn’t sound right). Anyway… this month at The Hot Line we’re talking all about sausages; delicious, flavourful, mouthwatering sausages. Whether they’re cut up and thrown in jambalaya, shoved in a bun and topped with onions and sauerkraut, or simply cooked over a fire, we love them.
Barbecues Galore Hot Line April 2014 - SausageOne of our favourite spots in Calgary to pick up sausages is Spolumbo’s – an Italian store run by three Italian-Canadian guys who know their way around a kitchen. They’re all ex-CFL players (go, Stamps, go!) who first mastered the art of sausage making, began selling them to restaurants, and then opened up a little deli and sandwich shop. Now, that little deli and sandwich shop is not so little, and the boys distribute their sausages throughout Western Canada. Such a heartwarming tale of ground meat, isn’t it? Check out Spolumbo’s website here for all sorts of delicious information, like them on Facebook, and follow them on Twitter.  
Barbecues Galore Hot Line April 2014 - Sausage Another Calgary sausage hot-spot is Bon-Ton. Check them out at their new, swanky Crowfoot location.If you’re in the Oakville area, visit our friends at Florence Meats for all your sausage needs. Open in Oakville since 1977, their most popular sausage, is their South African beef sausage with toasted coriander (hello!). In July they make a special maple-garlic sausage for Canada day (hello again!).

Barbecue Tipster
Don’t cook your sausages over too high heat. This is a rookie mistake – and you’re no rookie. It’ll make the sausage all ‘Hulky’ and they’ll explode (don’t make sausage angry – you wouldn’t like them when they’re angry). Not only will you have a nasty charred outer bit, the inside will be dry (“Hulking” makes all of the juices come out) and flavourless. Instead, cook them on a lower heat for a longer time, and then increase the heat just for a bit once they’re fully cooked to crisp up the exterior. Voila – juicy sausage goodness. Barbecues Galore Hot Line April 2014 - Sausage

Gotta Have It
Barbecues Galore Hot Line April 2014 - Sausage I know it’s hard to imagine when the snow is flying and you’re still huddled around your fireplace, but you should be planning for your outdoor room NOW. As always, our stores have brought in a carefully curated assortment of the world’s best patio furniture. Once it’s gone, it’s gone for the season so, for the best selection of styles, sizes and colours – hustle in as soon as you get the driveway shoveled.
For you bargain hunters, you should know that our ultra, ridiculous, nutty, zany, madcap “Buy One – Get Two” sale is now on until September. Every week we feature a different, high-quality, essential grilling tool and, if you buy one, you get to take two home (I worked out the math and it comes out close to half price!). Visit one of the stores or check out our highly regarded (by me) Facebook page each week to see what item is on the chopping block. Barbecues Galore Hot Line April 2014 - Sausage

Recipe of the Month
Greek Sausage Burgers Makes 4This month’s recipe combines fresh sausage and Greek flavours, creating a seriously delicious burger that is satisfying and packed with all sorts of goodness. Feta, tzatziki, veggies… all stuffed into a soft pita (and then stuffed into your mouth). Ingredients:
  • 2 mild Italian pork sausages, removed from casings
  • ¾ pound extra lean ground beef
  • 1 large egg
  • 1 small red onion, diced
  • 1 clove garlic, smashed and minced
  • 1/3-cup feta cheese, crumbled
  • 1 teaspoon dried oregano
  • Handful of fresh parsley, chopped
  • ½ teaspoon black pepper
  • 2 pita pockets, halved
  • Tzatziki, to serve
  • Sliced cucumbers, tomatoes, and lettuce, to serve
Step 1: Assemble your ingredients. Preheat grill to medium heat and clean the grates.
Step 2: Make a slit along the sausages length and then squish all of the meat out of the casings. Squish it gooood.
Step 3: Chop the feta. Or crumble it. Do whatever it is that you need to do to make it all crumbly.
Step 4: Place the sausage meat, beef, egg, onion, garlic, that professionally crumbled feta cheese, oregano, parsley, and black pepper in a large bowl.
Step 5: Mix it up. Mix it real good. Use your hands – this is no place for a spoon! If you’re squeamish, use gloves – we won’t judge (maybe just a little bit… but not that much).
Keep mixing…
…until things are seriously mixed up.
Step 6: Next, divide the mixture into four oblong patties. Grill them until cooked through (sorry, crappy weather + dark evenings = no grilling pictures. Use your imagination.).
Step 7: Serve burgers in pita halves with tzatziki, cucumbers, tomatoes, and lettuce.
Reminder: you can see the full collection of our past grilling recipes in our website archive of barbecue excellence (including the sausage-filled Choripan recipe that is one of my all-time favourites)

Ask Dr. McGrillemup
Question: Dear Dr. McG, To boil, or not to boil, that is the question. No. Seriously. My wife wants me to pierce and boil sausages before I throw them on the grill to get rid of the “fat” and “cook” them through. I think it’s blasphemy, she thinks it’s “health conscious” – which one of us is right? Sincerely, Pierce D’Meet Answer: Hi there Mr. D’Meet, That’s a great question, and much of the time it’s simply a matter of opinion. There are hundreds of ways you can cook sausage, and much of the time it’s good to parboil them before throwing them on the grill. This helps them cook through more efficiently on the barbecue without burning or charring the exterior. Where your wife is wrong, however, is in the piercing of the meat. This will let out those precious juices, and any fat seeping out can actually cause flare-ups. Regards, Dr. McGrillemup

The World of Barbecue
Was making some spaghetti and meatballs the other day. Used the barbecue to bake the meatballs instead of the oven. My helper and I both agreed: BEST MEATBALLS EVER!
Remember Perry? He sent us this picture of him winter-grilling a beef roast in order to placate his legions of Hot Line fans (in case you didn’t know his fans are known as “Perrywinkles”. Adorable, just…adorable).
We painted one of our walls red. Trevor wanted to show it off.
A dynamite potluck lunch at the north store last week. Pork chops on the Broil King Keg were the centrepiece.
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 sausage grilling prize pack:Anna Morin (Calgary South) Brian Stoddart (Calgary North) Brian Hilderbrand (Burlington) Calum Hughes (Oakville)

Next Month's Issue
Next month we’ll be discussing the pride of the prairies – Canola. Where’ it’s from, how it’s grown and why every Canadian with a barbecue should always have it on hand when grilling. See you next month.

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 3100 Harvester Road Burlington, Ontario 905-639-5952 Oakville 490 Speers Road Oakville, Ontario 905-844-3224

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