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The Hot Line Charcoal Grilling June 2014

Barbecues Galore Newsletter
June 2014
Look – it's time you tried it. Time to scratch that itch. You've been smelling it waft around your neighbourhood more and more over the past few years. The "young people" are excited about it. You've been curious about it since college. It's legal in LOTS of places now. Even your spouse thinks it might be ok to give it a try so ... spark it up: get that charcoal barbecue burning.
There's no doubt that cooking over a charcoal grill, especially in the summer, is a must. Or at least the idea of it is. Your backyard smells better. Your food tastes better. And it's fun – you get to play with fire while you cook your dinner. For those of you out there who haven't done it before, don't worry, you're not alone.
Grilling with charcoal can be really intimidating. While you, in a way, have control over some things (the type of charcoal you use, for example), you have less control over others (THERE ARE NO DIALS OR BUTTONS and you actually have to get things 'lit'. WITH FIRE). It's time to get over the intimidation and just get grilling; after all, there's no replacement for that unmistakable flavour that charcoal imparts. Don't have a grill? Check out our huge selection – there's something for every person, price range, and preference (try saying that three times fast!). As for picking out the best charcoal, we've got everything from Jack Daniels Whiskey Barrel Charcoal Briquettes (BBQ and whisky go together like... BBQ and whiskey) and good old Canadian Maple Leaf Lump Charcoal.  
Think you're a charcoal pro? Share your photos with us on our Facebook page or Tweet them our way. Show the charcoal newbs out there that they're not alone...
You've cooked burgers before right? Sure you have. And, you own a digital camera of some sort right? Sure you do. Well then . . . you should be entering our 'Canada's Best Burger Contest'. We're giving away not one, but TWO, Broil King barbecues (shown at right) for the best picture we receive. To date, we have received three entries. That's right: three. A triplet. So, the chances of the current entrants winning TWO Broil King barbecue are ... 33 1/3%. Decent odds right? Right. So, get your entries to us on the quick-quick. All the details you need are here.

Barbecue Tipster The first question we get asked by someone that is about to try charcoal grilling for the first time is: "How do I get the charcoal started?". There are lots of ways to accomplish this but, probably the most common way is to use a charcoal chimney. Here's the newb experience with the chimney ...
Step 1: Get your supplies: the actual barbecue, charcoal, chimney starter, paper, a smart phone (for Googling "How to Light a Charcoal Grill"), and beer (for your sanity, taste buds, and belly. Quite possibly the most important supply of all).
Step 2: Look! The barbecue is empty! Soon it won't be!
Step 3: Put the charcoal in the chimney. Self-hydrate. Repeat.
Step 4: Take some paper and shove it in the bottom of the chimney. Lots of it. Make sure it's good and packed so it takes longer to burn, giving the coal a good amount of time to catch.
Step 5: Set the paper on fire through the vents in the bottom of the chimney. If the coal doesn't light, repeat Step 4, being careful not to light yourself on fire. That would suck.
Step 6: Look at that smoke. It's beautiful. Now you're done! Just kidding. If it were that easy everyone would do it. Let it keep smoking until you can see clear heat ripples above the coal. Let it continue to burn for another 10 minutes or so, and then open up the grilling grate and pour the coal into the BBQ. Replace the grate, make sure the vent is open on the bottom, and let it burn, baby, burn!
Step 7: When the coals are nice and red hot, you're good to go!
One thing we definitely recommend against is starting your charcoal with lighter fluid. Yes, it works - but so do Quaaludes. Just avoid it. Still have questions? Head to one of our stores (or just give us a call!) and ask away. We live for this stuff.

Gotta Have It 
The Big Green Egg. Possibly the world's best charcoal cooking machine. You've heard your nerdy friends bragging it up. You've seen it on a bunch of cooking shows. You've drooled over it in glossy magazines. They're as reliable and functional and fun as you think they are. Just come and get one already.

Recipe of the MonthChar-grilled Steak with Grilled Corn Salsa Serves 2 This is perfect for a hot summer day (you remember those, right?) or a cold winter's night (if you're into that kind of thing). Yeah, you technically have to make two different recipes, but since you'll be spending such a long time lighting your grill (we'll only judge you a bit if you decide to forego the charcoal grill this time), you'll have plenty of time for prep work. Make sure you've got a handful of tortilla chips ready to scoop up the rest of that salsa, which could also be considered a salad for those of you who need some "roughage" at dinnertime. STEAK Ingredients:
  • 2 sirloin steak medallions (or similar steak of your choice)
  • 1/3 cup lime juice (hopefully the 'lime crisis' is over soon...)
  • ¼ cup honey (preferably the sublime Scandia honey)
  • 2 tablespoons grape seed oil
  • ¼ teaspoon salt
  • 1 teaspoon coarsely ground black pepper
Step 1: Assemble your ingredients.
Step 2: Place the lime juice, honey, grape seed oil, salt, and pepper in a small bowl and whisk it. Whisk your little heart out.
Step 3: Put the steaks in a big Ziploc bag. Pour the marinade in. Seal the bag. Squish and swirl and smush the marinade into the steaks.
Step 4: Place the bag in a deep dish and refrigerate until ready to use, at least 1 hour, up to 24 hours.
  SALSA Ingredients:
  • 1 cob of corn, lightly charred on the grill
  • 15 cherry tomatoes, quartered
  • ¼ red onion, diced
  • 1 jalapeno, diced (and seeded, if you're not a spicy food person, in which case, you're losing our respect as you read this)
  • Juice of 1 lime
  • Salt and pepper, to taste
Step 5: Assemble your ingredients.
Step 6: Mix the ingredients. That was hard, wasn't it? Ugh, the measures we go to for home-cooked food.
Step 7: Preheat your grill. Get it good'n hot. When it's hot, place the steaks on the grill and cook to desired doneness.
Step 8: Place the steaks on serving plates and top with salsa. Eat.
Step 9: As tempting as it is, do NOT share with guests, no matter how good they are at puppy eyes.

Ask Dr. McGrillemupQuestion: Dear Dr. McGrillemup, I just got myself a beauty of a charcoal grill, but I can't figure out if I should get lump charcoal or charcoal briquettes. Is there really much of a difference, aside from briquettes sounding fancier? Sincerely, Cole Nuget Answer: Hi there, Cole, Most briquettes are made up of coal dust, wood scraps, and binding additives, and they're pressed into perfect little chunks. (Did you know that Kingsford charcoal arose because Henry Ford was looking for a way to use up wood scraps from his car factory? True.) Lump charcoal, on the other hand, is simply wood burned up until it's completely dry. Briquettes are easier to start and burn more consistently, while lump charcoal is a bit tougher to start and a little unpredictable regarding how long it'll burn. The briquettes are consistent, but are often made with chemicals so you can end up cooking over some undesirable stuff. Lump charcoal has a slightly steeper learning curve but you know what you're dealing with: wood. Unless consistency of the burn cycle is extremely important to you, then I'd stick with the lump. (We do stock a brand of briquettes at the store that is 100% natural. Maple Leap briquettes use only starch as a binder for wood particles. Give it a try if you're looking for an all-natural briquette.) Good luck! Dr. McGrillemup

The World of Barbecue 
We don't like diabetes but we like the JDRF – they have a tight focus on finding a cure. In our part of the world, the JDRF is hosting their 'Telus walk to cure diabetes' on June 8. Register here – the event is beautifully organized and raises lots of dough for the cause.
It's always training day around here. Twice a week, we organize staff training sessions so we're current on product knowledge and customer service procedures. In this picture, Debra is teaching our South store staff how to sit and relax in front of a gas firepit (no cocktails were hurt in the process – promise). See Debra in action yourself by clicking here.
In Burlington, Tim got some new shades. He let Paul try them on.
We continue to recycle a lot of old, skeezy barbecues that we pick up when we deliver a new one. See video of our latest pile here.
We are the proud sponsors of the 'Rocky Mountain Smokers' out of Calgary. These fellas know their way around a pork shoulder. Check them out online.
Chris and his four-legged food inspector got themselves a new Napoleon barbecue. He sent us a picture. We sent him a $25 gift certificate. Good deal right? Maybe you should send us a picture too.
This month's picture scavenger hunt is all about firepits. Send us a picture of you and your burning firepit (we don't care if it's wood or gas we are huge fans of both) and we'll send you a gift certificate worth $25 in any of our jarringly beautiful stores. (Some math: a digital picture costs you ... nothing. You can turn that picture into ... $25. That's a nice return on your investment.)

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 Looft Lighter electric charcoal starter: Trevor Armstrong (Calgary South) Melanie Stout (Calgary North) Laura Ziembo (Burlington) Miguel Pimentel (Oakville)

Next Month's Issue 
I'm excited. Next month we're grilling wings. I LOVE wings. See you then.

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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