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The Hot Line May 2014 Canola Oil

Barbecues Galore Newsletter
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May 2014
There's no doubt that Alberta is known for its oil production; there's a reason the province is called "Canada's Texas". But what about the other kinds of oil? You know, the kind that doesn't attract protests, picketers, or Neil Young: canola oil. Yup. It's delicious, nutritious, and grown right here in Canada.
You can keep your imported coconut-oil fad, I'll eat local thank you very much. Canola is a feel-good Canadian success story: high in good fats, low in bad fats and (germaine to our running discussion on barbecuing) it has a relatively high smoke point which means you can use it when grilling. Courtney Stephenson of Bayer Cropscience (read: local Canola expert) says she likes to grill with it because it "...creates a nice sear". I like the sound of that. Lots more discussion of canola oil below so keep reading.
Speaking of feel-good Canadian success stories - our annual Barbecues Galore 'Barbecue Book' is now available online and, if you're lucky enough to live within a decent bike-ride from our stores, it will have been hand delivered to your door over the past few weeks. Lots of interesting burger recipes in there this year so don't throw that into the recycling bin with undue haste.
Our catalogue is the official kick-off for our new contest. We're looking for a picture of Canada's Best Burger. If you can find it for us we'll give you two BEAUTIFUL Broil King grills as pictured above. Believe me when I say this: if you follow the instructions and send us a high quality picture, your chances of winning this contest are GOOD. More information here.

Barbecue Tipster  
Now that spring has finally arrived (you know, a month before summer...), it's a good time to do a full cleaning of your grill. Here's how you do it:
  1. Detach the fuel line. We don't need any explosions, do we? Next, lay down some garbage bags or a tarp and remove the cooking grill - put it on the bags or tarp, obviously, and brush off any big chunks of burnt-on bits.
  2. Scoop out any lava rocks, charcoal, bricks, or other unattached gear under the grill. Again, place 'em on the bags or tarp.
  3. Now, clean out the bottom of the barbecue with a scraper, brush, or sponge and soapy water. Get all that gunk outta there.
  4. Give the rocks, charcoal, or bricks back a little brushing, if needed. Return the cooking grill to its original spot, reattach the fuel line, and turn the barbecue on high for a while to burn off any remaining crud. Give the grill a good brushing when it's hot, and you're done!
Need some seriously good cleaning brushes? Check these babies out.

Gotta Have It 
Occasionally we all feel the need to spritz canola oil onto our soon-to-be-grilled food. It helps prevent sticking and tastes yummy. However, you need the right tool to spritz. You can't be spritzing oil using an old Killex bottle from the garage. Nor can you use one of those pre-packed, ozone-slaying cans of oil/plutonium. No, what you need is a simple, air-powered, grill mister. Easy to use - easy on the planet. Fill it with your favourite oil, pump it up and ... enjoy (just don't leave it pressurized when you put it away for the night - that's hard on the pump).
Question: what critter is absolutely essential for the production of canola? No, not fanatical, corporate agri-scientists. Bees. That's right, our favourite hive-dwellers are crucial to canola production on the prairies just as they are crucial to the production of so much that we eat. And we all know the tastiest by-product of all their hard work right? Correct - Scandia honey! Fly into one of our Calgary stores today to pick up a tub of the prairies' finest.

Meet the Experts 
We had the chance to have a little chat with Tony Marshall, the man behind Alberta's Highwood Crossing (along with his wife, Penny), and he told us all about this tasty, local crop. Read on, below: BARBECUES GALORE: Thanks so much for chatting with us here at Barbecues Galore, Tony! Can you tell us a little bit of the back-story behind Highwood Crossing? TONY MARSHALL: Highwood Crossing is the name of our organic family-farm and food processing company. The farm was started in 1899 by my great-grandfather W.B. Thorne. The name "Highwood Crossing" refers to a shallow portion of the Highwood River that runs beside the farm. In the early days, before there were bridges or paved roads, travelers would cross at this narrow portion of the river - hence the name "Highwood Crossing". BG: When did canola oil come into the picture? TM: Cold-pressed organic canola oil was the first product we made when we started adding-value to the crops we grow at the farm... that was in 1996 and it's been one of our top selling products ever since. Of all the items that we now make, the cold-pressed Canola Oil is probably our best-known "signature" product. BG: What, in your opinion, sets Highwood Crossing's canola oil apart from other oils produced around Canada? TM: We were the first company in this part of the world to make cold-pressed, organic oils. Our Canola Oil is a truly artisan product that reflects the conditions and "terroir" of the land where it was grown and made. It's unique for the following reasons:
  • Certified Organic & non-GMO;
  • Made in small batches - fresh each week - to order;
  • Locally grown and made in Alberta;
  • Packaged in non-reactive dark glass bottles;
  • Unrefined & unfiltered;
  • Contains no additives or preservatives;
  • Slowly cold-pressed in a light- and oxygen-reduced environment;
  • Made in a nut and peanut-free facility.
BG: What's your favourite way to use canola oil? TM: We love the fresh taste and vibrant colour of our oil, so we tend to use it a lot in salad dressings and lightly drizzled over fresh tomatoes. Think of it as Canada's answer to extra virgin olive oil - and use it accordingly. BG: How about in grilling: best use of canola oil on the grill? TM: Unlike commercially refined canola oil that is processed under high-heat, our oil is slowly cold-pressed at low temperatures. We take this extra care because delicate, unrefined oils can be easily damaged by exposure to high heat. For this reason, we suggest that our cold-pressed canola oil be used after grilling as a finishing oil - lightly brushed onto to meat or fish and gently drizzled over grilled veggies. It can also be used as the oil for a finishing marinade or glaze that is applied at the end or after grilling. BG: On another note, you guys, being located in High River, were pretty badly affected by the flood last year. Can you tell us a bit about that and how things are coming as far as repairs? TM: Our home and some farmland near Aldersyde - as well as our organic processing facility in High River - were all flooded in June of last year. Since that time, our team has been working hard to rebuild and repair all the damages that were caused by the flooding. Since the floods, we have been working out of a temporary location at our farm and hope to be back up and operating in High River in the very near future. BG: Thank you so much for giving us the low-down on your tasty, tasty product! Anything you'd like to add? TM: Visit our website for lots of recipes and ideas on how to use our products!  
Do you have a favourite oil to grill with? Let us know on Facebook or Twitter, or just come into one of our stores and tell a staff member. Give 'em a hug while you're at it, we're sure they'd just looove that.

Recipe of the Month 
Crusty bread: check. Sweet, grilled tomatoes: check. Local canola oil: check. Enough garlic to ward off a hoard of vampires: absolutely. This uber-quick salad (it only takes about 10-15 minutes to make!) is packed with deliciousness, and is the perfect side for a Fred Flintstone-worthy steak, or just about anything else you want to shove in your face hole.
Warm Grilled Panzanella Salad Serves 4 Ingredients:
  • 1 loaf of old ciabatta (not crazy old. Not an elderly ciabatta. Just kinda old. Like a couple of days old.It shouldn't be in young, fresh and in the full, bready bloom of youth)
  • 2 cups grape or cherry tomatoes
  • 4 cups arugula mixed with ½ cup fresh basil, torn
  • 2 cloves garlic
  • ¼ cup canola oil
  • ¼ cup balsamic vinegar/
  • Salt and pepper, to taste
Step 1: Assemble your ingredients! Preheat the grill to medium-high, and give it a good cleaning once it's hot.
Step 2: Slice the loaf of ciabatta in half, like you're making a giant, delicious sandwich.
Step 3: Brush both sides of each half with oil.
Step 4: Season the oiled bread generously with salt and pepper. C'mon, don't be shy, season away.
Step 5: Grill the bread for a few minutes on each side, just until the bread is crispy and there are some nice grill marks.
Step 6: Next, throw (or toss, or place. Whichever you prefer.) your tomatoes in a grilling basket or grill-safe pan on the barbecue.
Step 7: While the tomatoes are cooking, cut the grilled bread into cubes.
Step 8: Now, grate, chop, smash, or grind the garlic.
Step 9: When the skin on the tomatoes begins to burst, take them off the grill and place them in a big bowl, along with the garlic, bread cubes, arugula and basil, and the oil and vinegar. Toss it all together, and season with salt and pepper, if needed.
Step 10: Grab a few plates, a big bottle of wine, and eat. And drink. All of it.

Ask Dr. McGrillemupQuestion: Dear Dr. McGrillemup, There's a chain hanging off of my barbecue with a hook and a piece of wire. What is this? Is my barbecue broken or missing something? Is it a joke? Is it a puzzle? For the love of god, what is going on? Sincerely, Joe Ksonu Answer: Dear Joe, Thanks for your letter! This little contraption is not a broken part, a joke, nor a puzzle. It's a match holder that will keep your fingers from melting in the case that your barbecue's ignition stops working and you need to light it manually. Just light a match, fix it between the hook, and you're set. Regards, Dr. McGrillemup

The World of Barbecue 
This is Peter. He had an old barbecue that was 'functionally deficient' right from the start. Being the practical guy he is, Peter traded the old barbecue for something more useful: a case of beer and a bottle of rum...Fortified by his profitable trade, Peter came into the store and got himself a workhorse of a barbecue (a Napoleon P500RSIB). The results (to the left) speak for themselves.
In order for us to be 'experts' we do a LOT of training. We have short training sessions in each store daily and longer sessions twice a week. Shown at left is Debra teaching our North Calgary staff how to effectively and profitably wager at the dog-track. Run, Fido run!
Friend of the program, 'Val', sent us another picture of her enjoying the great outdoors.
Bill is a manager at our south Calgary store. His mother (pictured) is 86 years old this year and visited our store last month. She is a remarkably tiny woman. Look how small she is sitting in that CRP chair!
Perry from Calgary heard we were offering a $25 gift certificate for pictures of our readers at their grills. So, Perry put on his hat and headed outside. Easily worth $25 ... 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 grilling prize: Dave Crombie (Calgary South) Bev Sanders (Calgary North) Neil Manson (Burlington) Rita Reid (Oakville)

Next Month's Issue 
Next month we're talking about charcoal (and why you and your friends should be cooking over it RIGHT NOW). See you in June.

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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