Barbecued Cabbage Recipe Courtesy of How to Grill by Steven Raichlen Ingredients: 4 tablespoons (1/2 stick) butter 4 slices bacon (or 8 slices if you love bacon like I do!), cut crosswise into ¼” slivers 1 small onion, finely diced 1 medium green cabbage (about 2 pounds) ¼ cup of your favorite barbecue sauce (we used Wicked Gourmet rib and chicken sauce and it was yummy!) Coarse salt and black pepper 2 cups of wood chips soaked in cold water,…
Read More
Turkey Wings with Pineapple Sage Sauce Recipe Courtesy of James Ducs of Mountaintop Foods Sometimes a whole turkey is just too damn much. We were thinking about trying something for Christmas that involved turkey but didn’t involve so much work. And then we thought “wings!”. Wings are the answer. This recipe is dead easy so give it a try whether it’s Christmas or not. Ingredients: Turkey Wings – 8x 1.5 cups pineapple juice One small onion Two cloves garlic Fresh…
Read More
A reminder, we have beautiful gift baskets available in our stores for those folks on your Christmas list who love to cook. They’re professionally wrapped, they’re well priced and they’re available without any lineups or parking hassles. So, swing by soon and buy a few hundred of them.
Question: Hi Doc, You folks have about eight Hillion sauces and spices in stock at your stores – what’s the best topping for hot dogs? Curious, Mr. Cue Basa Answer: Hey Cue, Good question. Here at The Hot Line we don’t believe in making sweeping subjective proclamations (unless we know we can get away with it) and so, we must answer your question with an “it depends”. I would tell you that my personal favourite combination is “Gopher Guts Barbecue…
Read More
Question: Hi Doc, You folks have about eight Hillion sauces and spices in stock at your stores – what’s the best topping for hot dogs? Curious, Mr. Cue Basa Answer: Hey Cue, Good question. Here at The Hot Line we don’t believe in making sweeping subjective proclamations (unless we know we can get away with it) and so, we must answer your question with an “it depends”. I would tell you that my personal favourite combination is “Gopher Guts Barbecue…
Read More
Pork Loin Ingredients 1 bottle Sauza Tequila Sunrise Marinade (available at the world’s best barbecue stores) Fresh grated ginger or ginger from a squeeze tube to taste 5lbs pork loin roast Assemble your ingredients. Mix marinade and ginger in marinating container sized to be a close fit to the size of the roast. Remove netting/string ties from roast. Use a bamboo skewer or similar and put it all the way through the roast many times (perforate for marinade penetration). Place…
Read More
There’s a Greek restaurant near our north store (Calypso’s — it’s good, you should go), that makes a super tasty red-pepper dip. We thought we’d try one of our own on the barbecue. Turned out great; easy, quick and tasty. Try it. Ingredients Four red peppers ¼ cup olive oil 1 ½ cups feta cheese 2 cloves of garlic Directions Ingredients at the ready. Roast the peppers directly over high heat. You can even put them on the charcoal if…
Read More
As you know, we here at Barbecues Galore believe that almost all foods should be grilled prior to consumption. Oh sure, you’re allowed to deep fry the odd thing but, in general, grilling is better. Weather permitting, boiling, baking and braising should be avoided in favour of grilling. It’s tastier. It’s more social. We even expect that it’s healthier somehow — although we haven’t got any scientific proof of that yet. Because we want people to push the grilling envelope…
Read More
PLANKED PEARS WITH BLUE CHEESE and MAPLE RUM SAUCE MAPLE RUM SAUCE Ingredients: 1/3 cup Dark Rum 1/3 cup Maple Syrup 1/3 cup Unsalted Butter PLANKED PEARS with BLUE CHEESE Ingredients: 4 Large Ripe Pears 1/2 cup Blue Cheese 1 Cedar, or Apple Plank (Soaked in water 4 to 24 hrs.) Vanilla Ice Cream 1/2 cup Dark Brown Sugar 1/4 cup Port, Sherry or Brandy 1/4 cup chopped Walnuts (optional, but really tasty) First, the rum sauce; In a saucepan,…
Read More
When I think “July” I immediately think “Crab Cakes”. Don’t you? Thought so. These delicious little fellas are great as an appetizer or as the main course. Recipe courtesy of the good folks at Napoleon Grills. Ingredients 1 or 2 untreated cedar planks, soaked for 4 hours or overnight 2 lbs. lump crab meat, picked over for shells 2 large eggs ½ cup crushed soda crackers 3 tbsp. Dijon mustard ½ cup mayonnaise (real, not whipped salad dressing) 2 tsp….
Read More
PEANUT SAUCE Ingredients: 1/2 cup peanut butter 1/2 cup coconut milk 2 Tbsp fresh lime juice Zest from 1 Lime 1 Tbsp Sriracha (garlic-chili sauce) 1/2 cup fish sauce CHICKEN SATAY Ingredients: Bamboo or metal Skewers (if bamboo, soak in water for awhile so they don’t burn so easily) 4 Large Chicken Breasts 1 Tbsp Sriracha (garlic-chili Sauce) 1/3 cup Peanut Oil 2 Tbsp Fish Sauce 1 tsp. ground Coriander 1 tsp. ground Cumin Directions: For the…
Read More
‘Chimichurri’ is the sauce, ‘choripan’ is the simple sandwich involving chorizo sausage, chimichurri sauce and a fresh bun. There are approximately fifty trillion variations on chimichurri. This one is FABULOUS. Incredible flavour. Simple to make too. Ingredients Some tasty chorizo sausages ( in general shoot for a dry, mild chorizo sausage) Fresh buns shaped like giant, fat cigars 1/4 onion, finely diced 2 cloves garlic, smashed and finely diced 4 tsp flat-leaf parsley, finely chopped 3 tsp fresh thyme, finely chopped…
Read More
For a well-written and constantly updated view into the world of Argentine grilling check out the Asado Argentina website. I know you’ll be impressed.
The cliché thing to do for Easter would be to talk about grilling cute little spring animals. Things like lambs and rabbits and ducklings. But, we’re above that. So we’re sharing our favourite recipe for grilled carrots. Last year, Radha in our accounting department made these carrots for lunch one day. Honestly, they’re the tastiest carrots we’ve ever had here at The Hot Line. The recipe is from Weber’s cookbook ‘Weber’s Way to Grill’ by Jamie Purviance. The book, of…
Read More
Recipe courtesy Emeril Lagasse and www.foodnetwork.com Ingredients for Grilled Artichokes 4 large artichokes, rinsed well, top third removed, and leaf tips trimmed 1/4 cup salt, plus 1 teaspoon 2 lemons, cut in 1/2 1 cup olive oil 1/3 cup balsamic vinegar 1 tablespoon chopped garlic 1 tablespoon chopped parsley leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 ounces herbed goat cheese, crumbled Grilled Lemon Mayonnaise, recipe follows Ingredients for Grilled Lemon Mayonnaise 2 lemons, halved 1 large…
Read More
Full disclosure on this one: grilled pineapple is delicious, cooking pineapple on skewers is fun and the coconut marinade was super tasty BUT marinating the pineapple overnight was a waste of time. The pineapple just didn’t absorb enough of the marinade’s flavour to make it worthwhile. Save yourself a bit of time and use the coconut mixture as a finishing/basting sauce only. Ingredients: One can coconut milk 1/2 cup sugar pinch of salt 1 tsp vanilla 1 whole pineapple Directions:…
Read More
One of our favourite menu items here at The Hot Line is mole. That is, the Mexican sauce which contains chocolate, and not the tiny shrew-like creature that wrecks your lawn (our discussion on grilling and how it does involve the tiny, shrew-like creatures is a totally separate one and is found here). Mole, the Mexican sauce, is pronounced “mole-eh” as in: “Look at that guy’s face, he’s got one huge mole, eh.” Mole sauce almost always contains chocolate….
Read More
I was looking for a sexy recipe for Valentine grilling. I decided on ‘Grilled Chicken Hearts’ which, although a tad obvious, would make for a fine Valentine meal. Problem is – my own sweetheart wasn’t ‘in love’ with the idea of eating chicken hearts (good thing I didn’t tell her about my prairie oyster idea). So, we settled on bananas… Muay Thai Bananas Grilled bananas are pure awesomeness. Also, they are scientifically proven to get you more lovin’ so, this Valentine’s…
Read More
Most of us are used to this pork being chopped into bite sized pieces and served over rice noodles as part of the delicious ‘bun’ served in Vietnamese restaurants. For the purposes of this exercise we decided to serve larger pieces over rice – that way we get to eat more pork.So, I asked our expert about how we get that salty / sweet, delicious taste on the Vietnamese pork and this is what he said: “Take some soy sauce,…
Read More
Question: Dear Dr. M, I want to cook my turkey on the barbecue this year but I’m worried about it drying out. Any advice? Signed M. Oyst Answer: Dear M, Yes, your average grill is a drier environment than your oven. However, there are lots of ways you can cook your turkey in your barbecue that result in a super moist bird. Firstly, we highly recommend that you ‘brine’ your bird. Mrs. McGrillemup and I swear we’ll never grill a…
Read More
By: Chef Harold Seranda is a sweet young lady who is in charge of our purchasing department here at Barbecues Galore headquarters. Her husband Harold is a talented chef. One night, after working through the business end of a bottle of Drambuie (ugh!), we dared him to come up with a barbecued cranberry sauce recipe for Christmas. To be honest we didn’t think he’d pull it off. After all, this is a world first; uncharted territory. But, the man came…
Read More
INGREDIENTS: Roasted Stuffed Pears 6 firm fleshed Bartlett pears 5 tablespoons softened unsalted butter (75ml) 5 tablespoons gingersnap cookies crumbled (75ml) 2 tablespoons brown sugar (30ml) 2 teaspoons chopped lemon zest (10ml) 1/2 teaspoon cinnamon (2.5ml) 1/4 teaspoon nutmeg (1ml) 1/2 teaspoon ground cloves (2.5ml) 1 tablespoon orange liqueur (15ml) 1 vanilla bean scrapped vanilla extract 1 lemon cut into wedges 3 cups apple wood smoking chips (750ml) Whipping Cream 1 cup 35% cream (250ml) splash of Orange liqueur 1/2…
Read More
How about heating things up starting from the inside? Fire up the grill and try these sexy and spicy ribs! Ingredients 2 racks baby back ribs, 1-1/2 to 2 pounds each Rub 2 teaspoons light brown sugar 2 teaspoons kosher salt 2 teaspoons pure chile powder 2 teaspoons paprika 2 teaspoons dried oregano Sauce 1 tablespoon extra virgin olive oil 1 tablespoon minced garlic 1/4 cup tequila 1/2 cup tomato sauce 1/4 cup fresh orange juice 2 tablespoons fresh lime…
Read More
I decided to take things a bit easier for this recipe. Something easy. Low maintenance. Therefore we have this month’s recipe of Boerwors and Pap en Jus. The “pap” is a cornmeal porridge, sort of like polenta, eaten as a staple during South African barbecue events (a “brai”). It is made out of fine, white cornmeal. Not yellow cornmeal. White. The Jus (that’s Afrikaans for “sauce” and probably Dutch for “jus”) is designed to flavour the pap because it tastes…
Read More
This recipe was officially tested ‘in the field’ by Scandia Honey. Ingredients 4 pounds of chicken wings ½ cup honey ½ cup white sugar ¼ cup gin 2 tablespoons mashed garlic cloves ¼ cup ketchup ¼ cup soy sauce 1 cup oyster sauce ½ cup teriyaki sauce Directions First thing’s first – have a drink. We started with “Killer Bee Dark Honey Ale” from Penticton’s Tin Whistle Brewery. Don’t think you can get this in Alberta or Ontario which is…
Read More
Honey is sticky. Oh sure, it’s water soluble. But it’s still sticky. So when you brush your honey-based grilling glaze all over your dinner, you want to be brushing with a serious brush. And that’s where silicon basting brushes come in handy. The silicon bristles are securely attached so you don’t have to worry about rogue pig-hair appearing on your dinner. Furthermore, you can easily clean a silicon brush by tossing it in the dishwasher and, you don’t have to…
Read More
Okay, here it is – our grilled pumpkin recipe. The recipe that got us going on all of this “harvest” nonsense. And, if we do say so ourselves – it’s worth the wait. There’s something about plopping a pumpkin full of grilled vegetables down on the table in front of your guests that is immensely satisfying (and tasty too). We stole (oops, pardon me: ‘borrowed’) the recipe from www.recipezaar.com Ingredients 6 lb pumpkin OR 6 – 1 lb white striped OR 2…
Read More
Surely recommending you deep fry your turkey is enough of a tip for today, but wait, there’s more. A tasty, hidden secret of turkey frying, and that is: Injecting. There’s tools for this too, special injectors, which, all easy gags aside, really do a great job adding juices to your turkey (or any other meat). Here’s a few ‘home-made’ marinade recipes from Grant our North Calgary manager (see below). If you don’t want to make your own marinade there…
Read More
From Stephen Raichlen’s ‘How To Grill’ (page 378) Ingredients 4 large portobello mushrooms (8 to 10 ounces each) 2 large garlic cloves (cut into slivers) 1 ounce Romano, Parmigiano-Reggiano or other firm cheese (cut into slivers) 1 sprig fresh rosemary (leaves stripped off the stem, or 2 teaspoons dried rosemary) 2 tablespoons pine nuts 1/2 cup plus 2 tablespoons balsamic vinegar 1/2 teaspoon coarse salt 1/2 teaspoon black pepper 1 1/3 cups extra-virgin olive oil, or more as needed 12…
Read More
Serves 4 “Basa” fish is you don’t know (I didn’t) is a firm, white–fleshed fish known by several names. My favourite name is “The Vietnamese Catfish”; sounds like a pro wrestler. Grant swears by this fish and tells us that it’s available at many large supermarkets. Give it a try. 1 to 1 1/4 pounds Basa fish (or other white fish) 2 cups of fresh diced tomatoes OR 2 cans canned diced tomatoes 1 tablespoon extra-virgin olive oil 12 garlic…
Read More
Recipe courtesy of Ted Reader for Jack Daniel’s Ingredients 16 slices Canadian peameal bacon or back bacon 1/2 cup Jack Daniel’s Tennessee Whiskey 1/2 cup cold water Maple Jack Grilling Sauce 1/2 cup maple syrup 1/4 cup honey 1/4 cup Jack Daniel’s Tennessee Whiskey 1/4 cup grain mustard 1 Tbsp prepared yellow mustard 2 cloves garlic, minced 2 tsp chopped fresh sage Salt and freshly ground black pepper, to taste 2 cups shredded white cheddar cheese 4 Kaiser rolls, sliced…
Read More
Ok, before we get to this month’s real recipe, here’s a few rules about cooking over (or in) an open firepit: 1. Pick your spots – there’s always a hot area and a cool area; act accordingly. You don’t want your sensitive trout fillets over the blast furnace portion of your fire. 2. Tools good – fingers bad – fire is…well, it’s hot. So keep your fingers out of it if possible. 3. Marsupial meals – you can make a…
Read More
For an introduction to dessert from the grill it doesn’t get any easier than this.Ingredients ~ 4 bananas – not too ripe ~ 4 Tablespoons butter ~ ½ Teaspoon cinnamon ~ ½ Teaspoon allspice ~ ¼ Teaspoon ground cloves ~ 4 Tablespoons brown sugar ~ 2 Tablespoons dark rum ~ Juice of one lime ~ Ice cream~ A few berries to make things look real purdy. Step One: Assemble your ingredients. Step Two: Melt the butter Step Three: Add…
Read More
This recipe is from Cameron’s Brewing Company of Oakville, Ontario. Cameron’s Brewing Company has an uncompromising dedication to brewing extraordinary beer, which is why their tag line is “Brewed by a connoisseur…not an accountant.” They brew their beers by hand in small batches using the finest hops and barley and refuse to use additives or preservatives. In addition to enjoying fine beer, the folks at Cameron’s also like to eat. And eat they do! Here is one of their favorite recipes using…
Read More
This delicious steak can be served alone or the slices can be tossed in a salad with the hot marinade sauce used as dressing. This month’s recipe is courtesy of www.beefinfo.org PREPARATION TIME: 15 minutes COOKING TIME: 10 – 12 minutes MARINATING TIME: 12 – 24 hours INGREDIENTS 1 1/2 lbs 750 g FLANK MARINATING STEAK (or Inside Round, Outside Round, Sirloin Tip) 1/2 cup 125 mL beer (either ale or lager) or sherry 1 1 small onion, finely chopped…
Read More
SCALLOPS with GREEN CHILE SAUCE GREEN CHILE SAUCE Ingredients: • 3 Long Anaheim Peppers (jalapeno will do, not so hot) • 3 Green Onions • 1/4 cup Mayo • 1 tsp. Lime Juice • 1/4 cup fresh Cilantro • 1 Garlic Clove • 1/4 cup Sour Cream • Zest from a Lime • Pinch of Sea Salt SCALLOPS Ingredients: • 24 Large Scallops (1.5 oz each) • Juice of…
Read More
One night, after twelve peach bellinis and 65 extra-hot chicken wings, our top barbecue people decided we needed our own barbecue sauce. Something sweet, something special and something crammed with garlic. We wanted a sauce that would transcend its host and taste scrumptious on almost anything that we decided to barbecue. Oh, and kids had to like it too. The result? Doctor McGrillemups old tyme, all-natural, fortified grilling tonic. It’s a near perfect finishing sauce on whatever you’re grilling. Like…
Read More
‘Chimichurri’ is the sauce, ‘choripan’ is the simple sandwich involving chorizo sausage, chimichurri sauce and a fresh bun. There are approximately fifty trillion variations on chimichurri. This one is FABULOUS. Incredible flavour. Simple to make too. Ingredients Some tasty chorizo sausages (in general shoot for a dry, mild chorizo sausage) Fresh buns shaped like giant, fat cigars 1/4 onion, finely diced 2 cloves garlic, smashed and finely diced 4 tsp flat-leaf parsley, finely chopped 3 tsp fresh thyme, finely chopped…
Read More
Brine is a salt, water and seasoning solution used to preserve and flavour foods. Brining increases the amount of liquid inside the meat cells and helps the cells retain moisture for a juicy moist chop. don’t be afraid of the amount of salt in this recipe – salt’s your friend. 4 Pork chops 2 cups (500 ml) Water 1/4 cup (50 ml) Alberta Whiskey – your favourite brand 3 tbsp (45 ml) Brown sugar 3 tbsp (45 ml) Honey 1/4…
Read More
Throw the French’s out. Brassica mustard is made in Calgary from fresh, Canadian mustard seed. It is a high-quality product from a local producer. Something about this all-natural whole grain mustard makes burgers absolutely sing. You can check them out at www.brassicamustard.com. Q&A with Brassica Mustard This is Desmond and Karen. They are the owners of Calgary’s Brassica Mustard. Desmond is a fancy, shmancy chef, a culinary instructor at SAIT and knows a thing or two about mustard so we’ve…
Read More
This recipe was graciously submitted by one of our readers. In appreciation of their submissions they received a $25 gift certificate. Thank you for the submitted recipes. Topless Burger Created by Abilene a reader of our newsletter in Ontario. “I have been waiting for this food item to come up on your website so I could show everyone my recipe that I like to make. My Aunt and Uncle do so much BBQ things that I have come up with my…
Read More
Did you know that May is national barbecue month? Well it is, and here’s proof: And in honor of this prestigious month, here’s some bbq facts from the Hearth, Patio and Barbecue Association (The HPBA) – a trade organization for barbecue manufacturers and retailers: ~ The most commonly prepared side dishes are corn, other vegetables and potatoes. (Yes, it does rather beg the question of what exactly are ‘other vegetables’?) ~ Barbecue Sauce is the most popular condiment followed by…
Read More
Doctor McGrillemup gets asked many questions being the barbecue expert that he is. Here is one of the most comon: As a rule, how long should I marinate my food prior to grilling? The answer is: “that depends.” It depends on what you’re marinating and what you’re marinating it in. While you want maximum flavour from you marinade, you need to be aware that leaving some meats in a marinade will break the meat down too much and leave it…
Read More
Check this out. A low-tech, low-cost way of cutting your marinating time and increasing your meal’s flavour! This little gizmo, appropriately – but not humbly – named “The Marinade Turbocharger” puts thin holes into your meats which allow the marinade to penetrate quicker and deeper into the muscle tissue. Easy to use – just stamp your meat all over with the Turbocharger and then use your marinade as you usually would. Simple and effective.
Thick and Juicy New York Striploin Steaks marinated in Bloody Caesar Marinade (vodka, tomato juice, clam juice and horseradish). Serves 2 to 4 Recipe from Ted Reader’s Website Ingredients 2 New York Strip Steaks, 8 to 10 oz each 2 bottles Mott’s Clamato ready made Caesars 1 tbsp Worcestershire sauce 2 tbsp garlic, chopped 2 tbsp BBQ seasoning Hot sauce 1/2 lb sliced bacon, cut in 1″ pieces 1 large onion, sliced 1/2″ thick rounds 2 cups button mushrooms 4…
Read More
When marinating don’t use a plain steel or aluminum container to hold your food. Prolonged exposure to the aluminum can discolour your meat and give it a slight metallic taste. Use ceramic, glass or stainless steel containers whenever possible. Many use the resealable freezer bags for marinating and these do a wonderful job as they allow you to expose all the meat to the marinade. Marinate in the fridge. The acidic elemetns of your marinade (juice, wine, vinegar, etc)…
Read More
BarbecueTipster |Recipe of the Month |Meet the Experts |Gotta Have It |Contact Us August 2007 If you live on the business side of the 49th, chances are good you’re bracing yourself for the incoming chill already. Some people even put their barbecues away at this time of the year. Nonsense. If anything, we should be encouraging each other to fire up our barbecues every night and help stave off winter as long as possible. Here at Barbecues Galore…
Read More
BarbecueTipster |Recipe of the Month |Meet the Experts |Gotta Have It |Contact Us June 2007 It’s June, do you know where your barbecue is? Well, you better. If you’re not cooking on it now you might as well donate it to the neighbours down the street with the five kids and the 1972 LeBaron. Because June is barbecue time. The focus of this month’s Hot Line is the mighty Buffalo. Bison. The prairie burger bus. Believe us –…
Read More
BarbecueTipster |Recipe of the Month |Meet the Experts |Gotta Have It |Contact Us November 2006 Heating basics: indoors and outdoors Things are getting colder and, if memory serves, things will get colder yet before the tulips start heading upwards. So, in this month’s Hot Line we’re going to be talking about heat – how to heat up both the inside and outside of your house so it’s a wee bit more comfortable. Happy Grilling, Barbecues Galore Tidiest Woodpile in Canada…
Read More
