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The Hot Line July 2014 Wings
WelcomeAh, July. The month our country celebrates yet another birthday, our neighbours down south celebrate their independence, and people all over the two countries go crazy on the grill. Burgers, hot dogs, steak, pork chops, chicken wings, kebabs – you name it. This month, in honour of all of the celebrations, hot weather, and, uh… beer… we’re going to go a little crazy and mix it up. We’re gonna go gonzo and make things spicy. We’ll take every chance we can to fire up that grill, and cook as many meals as we can on it. After all, there is no better birthday gift that you can give to your country than a pile of barbecued meat (it’s a fact, don’t argue.). We’re also going to eat a lot of hot sauce, if for no other reason than it’s really, really good. It makes all food taste better, and makes you sweat from places you didn’t even know could. It also clears your sinuses, prevents hair loss, and cures most foot-related ailments (probably, maybe.). Of course we have a great selection of hot sauces at our stores (like the one we used in the Hot Wing Burger, below), so if you’re looking for something in particular, be sure to pop by. On another note, show us your buns, Canada! Not those buns. Your hamburger buns. We want you to send us a photo of you, your grill, and your burger, for the chance to win an incredible backyard prize (TWO Broil Kings!). Before you start snapping pictures of your buns and uploading them all over the internet, get all of the rules and details here – contest closes July 31st. If you need a little inspiration, head to our Facebook page and check out other people and their BBQs and buns!
Barbecue TipsterHave you ever grilled hot wings before? If so, did you notice that the sauce gets all burnt up and you have a hell of a time getting them cooked through without making them taste like a chicken that ran through a flaming hot-sauce warehouse? One way to grill them just right is to simply season them with a bit of salt and pepper before you throw ‘em on the grill, then douse them in the sauce once they’re cooked. This way they’ll have great flavour without all of the charred bits (AKA: the entire wing). Another way to avoid the dreaded burnt wing is to repurpose a jalapeno popper rack. That’s right, from one spicy food to another, this rack will help cook your wings as well as it cooks the peppers, avoiding direct contact with the grill, preventing the “fresh out of a bonfire” flavour that pre-sauced wings are prone to.
Gotta Have It[caption id="attachment_17305" align="alignleft" width="413"] The couple that griddles together - stays together.[/caption] A lot of you folks are hosting Stampede breakfast parties in the next few weeks. Are you tired of renting griddles? Sure you are. Here’s your solution. Our ‘Chuckwagon’ all-griddle barbecue is the PERFECT for Stampede breakfasts (and, once you’ve cooked fajitas or quesadillas on this you will NOT want to do it any other way – ever.)
Ask Dr. McGrillemup
Question:Dear Dr. McGrillemup, I can’t decide if I should get a meat thermometer or not; I mean, there’s a temperature gauge on the barbecue, right? What’s the difference? Sincerely, Rahm Meht
Dear Rahm, Good question. Yes, your grill does have a temperature gauge, but there’s a big difference between that and a meat thermometer. Despite the temperature reading on the gauge, the actual temperature inside of the BBQ tends to vary quite a bit in different areas. This isn’t going to give you any sort of idea of the temperature of what you’re cooking. The purpose of a meat thermometer, however, is to check the actual temperature of the meat, making sure it’s cooked just right (not overdone, and not vomit/fever/salmonella poisoning-induced underdone). I’d suggest picking up a decent digital thermometer (like this one) if you grill often, as that way you can get an accurate reading every time. Regards, Dr. McGrillemup