It may be the dead of winter, but that doesn’t mean homeowners shouldn’t start looking for an upgrade from their aging barbeque. Today’s backyard chefs are experimenting with different barbeque techniques. Duff Dixon of Ontario Gas BBQ forecasts five barbeque trends for 2011. They are as follows:

1. Grill Centers – Freestanding Outdoor Kitchens
   Ready to go, no stonework required, simply assemble and enjoy. Weber’s Grill Centers take the construction out of the equation.
2. Pizza Ovens
   Wood fired pizza ovens, built-in or free standing. Home cooked pizza in 4 minutes like a gourmet pizza restaurant.
3. Gas Fire Pits
   With log sets or glass embers. Warmth and ambiance is the flick of a switch away. Can be built-in or free standing.
4. Condo / Balcony Sized Barbecues
   Gas or electric, small footprint barbecues are a must for smaller spaces.
5. Smokers
   As outdoor chefs expand their horizons, smokers are tops on their list. Many sizes, many configurations available. Diverse fuel choices… over 20 brands of charcoal from all over the world.
6. Accessories
   Indoor chefs have taken their skills outdoors and are now demanding the tools & gadgets needed to get the job done.

“In today’s economy an increasing number of people will be electing to stay at home to entertain, rather than head to their nearest restaurant,” said Duff Dixon, President of Ontario Gas BBQ. “With consumers rediscovering the pleasures of home, it's no surprise that many Canadians are focusing on home cooking and barbequing at home.”

Contact:
Stephen Murdoch
OEB Enterprise
smurdoch@oebenterprise.com
(289) 241-3997

Even though we’re in the dead of winter, it doesn’t mean that it’s time to stop BBQ’ing.

While most people may not think about grilling up juicy steaks for a BBQ in February, with a few tips from Ontario Gas BBQ, people may just be changing their mind about doing so in the cooler weather.

“The fact is that there are all kinds of ways to make barbecuing every month of the year a great experience,” said Duff Dixon, President of Ontario Gas BBQ. “We’re a proud Canadian company so we know what the Canadian weather can be like throughout the year and to help grillers year round we carry a wide variety of products to give them the taste of summer even in the winter.”

If you’re wondering about the best way to go about barbecuing in the winter, Dixon suggested following these five tips:

Leave it out: Barbecues are meant to be outside and do not need to be stored away in the winter. If you’re concerned about snow or ice, consider picking up a barbecue cover, however the best way to keep snow and ice off is to fire up the grill and make something delicious.

Rotate it: If you’re thinking of cooking a chicken or turkey, look into a rotisserie. You can set it up with your meat and let it cook while it spins. If it’s cool outside you can let the rotisserie do the work while you relax somewhere warmer.

Use technology: Consider adding a digital temperature sensor with wireless remote to your arsenal of barbecue gadgets. These devices have a probe that is inserted into the meat that hooks up to a base station. The base station then transmits the food temperature to your remote clipped to your belt while you are watching TV or lounging inside. You can set the system to notify you when your target temperature is achieved. There is even a “Dual Probe” model, one probe monitors the food temperature and the other probe monitors the ambient temperature in you grill or smoker.

Think big: If you’re looking to cook a roast, ribs or anything that takes a few hours you can place it on the grill and let it cook without the need to continually check on the progress. If you have a charcoal barbecue, like a Big Green Egg for example, you can cook for hours without having to step out into the cold.

Stay warm: If you like to keep a close eye on what’s cooking pick up an outdoor heater. There are a wide range of choices including propane, natural gas and electric. Not only will they help keep you warm while tending the grill, but they can transform a backyard patio into a more comfortable place for gatherings in the fall.

For more information, contact:

Stephen Murdoch
289 241 3997

It is like nothing you have ever owned: charcoal barbecuing enhances food flavour, they are much easier to use than most people think. Homeowners are looking to go beyond the traditional gas barbecue, as there has been a steady growth in the purchase of charcoal barbecues as a second barbecue or the primary barbecue in their backyard.

“We have seen an increase this year in the sales of our charcoal barbecues,” said Duff Dixon, President of Ontario Gas BBQ. “Customers are becoming more aware of the great benefits that barbecuing with charcoal provides” continued Dixon.

The top 3 reasons why charcoal barbecues are better:

• Enhances Food Flavour – Charcoal barbecues retains the food’s moisture, therefore not letting it dry out. It also adds in the natural wood smoke flavour which enhances the flavours for grilling. The use of planks, wood chips and chunks completely changes the taste of your food. Ontario Gas BBQ sells a wide variety of charcoal barbecues, including the Big Green Egg, Cajun Grill, Char Griller, Crown Verity, Fire Magic, Grill Pro, Napoleon, and Weber. Prices for charcoal barbecues vary depending on the manufacturer and type of grill.
• Easy to Use - Using a “Chimney Starter” makes starting charcoal easy. Charcoal is ready in approximately 20 minutes. By comparison, a gas barbecue still takes 10 to 15 minutes to heat up so the difference is minimal. You can regulate and control the temperature inside the cooking area by adjusting the air vents and the amount of oxygen the charcoal is receiving. Grilling is easy – set you air vents wide open. Roasting, smoking or slow cooking simple means closing the air vents down to cut down on the oxygen getting to the charcoal.
• Way More Fun - Who can resist the smell of a real charcoal barbecue wafting over the fence. The smell is intoxicating! Friends, relatives, guests… all will gravitate to the cook as they smell your sumptuous meal in the process of cooking. Conversations, questions all spurred on by the smell – the sense come alive – Dinner’s Ready!

For more information contact:

Stephen Murdoch
smurdoch@oebenterprise.com
289-241-3997

The hottest way to barbecue this summer can be traced back 3,000 years to when cooks prepared meals in clay pots. Today, the same technology has given rise to kamado style ceramic barbecues.

Ceramic grills, typically egg shaped and charcoal fueled, use less fuel than almost any other cooker available. They are able to achieve very high temperatures because of the exceptional insulating properties of the ceramic shell which traps heat in for long periods of time. The unique shape aids in the convection process which gives food cooked in the kamado cookers a distinct flavor.

“Kamado cooking has become very popular in the past few years, mainly because consumers are realizing the great taste and flavour it gives their food,” said Duff Dixon, President of The World’s Largest BBQ Store Ontario Gas BBQ. “To reap all the benefits however, you need the right grill. This is why ceramic barbeques, such as the Big Green Egg, are ideal for this style of grilling.”

According to Dixon, there are several reasons why everyone should consider trying a kamado style grill:

• Versatility: These cookers are capable for doing slow cooks or high heat grilling.
• Better food: The food cooked in a kamado grill has amazing moisture retention and the results taste better.
• Year-round grilling: Be it summer, autumn, winter or fall, these cookers will perform in all weather conditions.
• Cult following: Once you taste a rack of ribs or a Thanksgiving Day turkey from a kamado cooker you may have a tough time going back to your old grill.
• Expand your grill: The Big Green Egg, for example, has the widest range of accessories available to enhance your cooking experience.
• Time tested technology: This style of cooker truly does everything it says it does. From grilling the perfect steak to roasting a succulent turkey these cookers can do it all.

The long history of kamado style cooking spans the globe. Found in the tandoor ovens of India, to the mushikamados of Japan, the exotic cooker only became popular in North America after World War II.

The mushikamado, where the modern day kamado cooker gained its name, was a round clay pot with a removable domed clay lid, a damper and draft door for better heat control and was fuelled by charcoal.

“There are many options for people who are looking to get into kamado cooking,” said Dixon. “I recommend talking to a barbeque expert before jumping into any purchase.”

Ontario Gas BBQ sells a wide variety of kamado cookers, including the Big Green Egg, Big Steel Keg, Primo, Viking C4, Grill Dome, Kamado Joe and the Kamado.

For more information contact:

Stephen Murdoch
OEB Enterprise
smurdoch@oebenterprise.com
(289) 241-3997

What's cooking for 2011? Here are five barbecue trends care of Duff Dixon of Ontario Gas BBQ.

• Grill centres Freestanding outdoor kitchens with no stonework required. Simply assemble. See them at bbqs.com. Pizza ovens Wood-fired, built-in or free-standing are hot!
• Gas fire pits With log sets or glass embers. Create instant ambiance with "Urban Fire" ($1,500, pictured). Can be builtin.
• Condo/balcony-size barbecues (check your board for approval). Gas or electric, small 'cues are a must for small spaces.
• Smokers Many sizes, many configurations. Diverse fuel choices, too. More than 20 brands of charcoal from all over the world.
• Accessories gadgets are Fancy always fun. Some of Weber's: a poultry roaster (think highend beer-can chicken), a rib rack to hold up those saucy suckers and pizza stones. Mmm . grilled pie.

It's still winter, but that doesn't mean homeowners shouldn't start looking for an upgrade from their aging barbecue. Today's backyard chefs are experimenting with different barbecue techniques.

Duff Dixon of Ontario Gas BBQ in Concord, Ontario, forecasts five barbecue trends for 2011. They are as follows:

• Grill Centers -- Freestanding outdoor kitchens that are ready to go, no stonework required, simply assemble and enjoy. Weber's Grill Centers take the construction out of the equation.
• Pizza Ovens -- Woodfired pizza ovens, built-in or free standing. Home cooked pizza in four minutes like a gourmet pizza restaurant.

FLAMES

• Gas Fire Pits -- With log sets or glass embers. Warmth and ambiance is the flick of a switch away. Can be built-in or free standing.

MADE TO FIT

• Condo/balcony Sized Barbecues -- Gas or electric, small footprint barbecues are a must for smaller spaces.
• Smokers -- As outdoor chef's expand their horizons, smokers are tops on their list. Many sizes, many configurations available. Diverse fuel choices and more than 20 brands of charcoal from all over the world.
• Accessories -- These indoor chefs that have taken their skills outdoors are now demanding the tools and gadgets needed to get the job done. A variety of accessories are now on the market.

"In today's economy an increasing number of people will be electing to stay at home to entertain, rather than head to their nearest restaurant," said Dixon, president of Ontario Gas BBQ. "With consumers rediscovering the pleasures of home, it's no surprise that many Canadians are focusing on home cooking and barbecuing at home."

(c) 2011 Sun Media Corporation. All rights reserved.

Cold-weather barbecuing is becoming more popular according to those in the grilling business, as barbecues offer features that make them easy to operate year-round. Even those with a $100 grill from the local department store can enjoy an outdoor barbecue year-round by following a few food preparation and safety procedures.

"During the colder months, it's a great time to grill larger pieces of meat and comfort foods that don't require a lot of attention or standing next to the grill, such as barbecued meatloaf," says Weber's Jamie Purviance. The meatloaf recipe is available on the Weber site.

Canadian chef and author Ted Reader, who owns more than 100 barbecues, says about half of Canadians grill 12 months a year. He says when it's cold outside, the barbecue should be preheated five to 10 minutes longer than in the summer. Barbecue manufacturer Traeger Canada suggests adding 20 minutes of cooking time per pound for every five degrees below 45 F. If you're using a charcoal grill, you may need to add charcoal more often to keep the temperature constant. Traeger, which sells barbecues that burn pellets, says it's important to have an airtight container in which to store the pellets – damp or dusty pellets will cause a large decrease in heat output, the company says.

For propane units, try to position your barbecue so the wind isn't blowing directly on the burner tubes. Keep the lid closed as much as possible because every time it opens, you lose heat. Traeger Canada says you should add 15 minutes of cooking time for every time you open the lid. Large pieces of meat, such as a roast, work best because they can be left for a long time on indirect heat and don't need as much attention, says Weber.

It's tempting to move the barbecue into a garage or sheltered area to keep out of the wind, but that's not a safe idea – you need lots of ventilation around the unit. Operating a propane barbecue inside an enclosed space could lead to carbon monoxide poisoning. The barbecue should also be at least 10 feet away from any building to avoid risk of fire.

Since nightfall comes early in the winter, make sure your barbecue is near a light source – cooking by flashlight is not ideal.

Duff Dixon, president of Ontario Gas BBQ, which bills itself as the "world's largest BBQ store", says that the latest generation of barbecues include built-in features that make grilling anytime a breeze. "This year we are seeing a shift toward grill centres, which are the all-inclusive propane or natural gas barbecues. People are moving toward these because they not only have large and diverse cooking surfaces but they can also be permanently incorporated in backyard landscaping designs."

Engineered to fit into an outdoor counter much like indoor stoves, the units "immediately increase the value of your backyard and home because they are permanently installed," says Dixon. "With counter space, a wet bar, barbecue, seating, umbrellas and canopies, your backyard can easily be transformed into another room in your house."

Health Canada's Food Safety Tips for Barbecuing recommend thawing frozen meat in a refrigerator or in a microwave before placing it on the barbecue, so it will cook evenly. When cooking, Health Canada recommends using a digital food thermometer to make sure the internal temperature of the meat has killed all bacteria such as E. coli, Salmonella and Listeria. "Colour alone is not a reliable indicator that meat is safe to eat. Meat can turn brown before all the bacteria are killed," says Health Canada.

Put the thermometer into the thickest part of the meat. For hamburgers, place it through the side of the patty all the way to the middle, and check each patty.

Health Canada has a chart of safe internal cooking temperatures on its website.

If you haven't used your barbecue for awhile, Napoleon Fireplaces and Grills suggests taking the burners off and cleaning them thoroughly. Use a venturi brush to clean out the burners. If there are food particles blocking burner ports, use a 1/16th-inch drill bit to clean out the ports.

Hot soapy water is best for most of the grills and searing plates, and for the base, sides and outside of the grill. Stainless steel units should be cleaned with a stainless steel cleaner. Use a spatula to scrape up grease from the base down to the drip pan, and give the drip pan a good cleaning.

Look for any crimps, scratching or punctures on all the hoses and feed tubes. If you find a problem, the line must be replaced. Conduct a leak test to make sure everything is working property – there's a video about how to do this on Napoleon's website.

Finally, ensure the ignition parts are working property. The tips of the electrodes should be clean and have no rust or grease build-up – if they do, use sandpaper to clean them off. If the unit has a battery ignition, you may need to change the batteries.

The hottest way to barbecue this summer can be traced back 3,000 years to when cooks prepared meals in clay pots. Today, the same technology has given rise to kamado style ceramic barbecues.

Ceramic grills, typically egg shaped and charcoal fueled, use less fuel than almost any other cooker available. They are able to achieve very high temperatures because of the exceptional insulating properties of the ceramic shell which traps heat in for long periods of time. The unique shape aids in the convection process which gives food cooked in the kamado cookers a distinct flavor.

"Kamado cooking has become very popular in the past few years, mainly because consumers are realizing the great taste and flavour it gives their food," said Duff Dixon, president of The World's Largest BBQ Store Ontario Gas BBQ. "To reap all the benefits however, you need the right grill. This is why ceramic barbeques, such as the Big Green Egg, are ideal for this style of grilling."

According to Dixon, there are several reasons to try a kamado style grill:

• Versatility: These cookers are capable for doing slow cooks or high heat grilling.
• Better food: The food cooked in a kamado grill has amazing moisture retention and the results taste better.
• Year-round grilling: Be it summer, autumn, winter or fall, these cookers will perform in all weather conditions.
• Cult following: Once you taste a rack of ribs or a Thanksgiving Day turkey from a kamado cooker you may have a tough time going back to your old grill.
• Expand your grill: The Big Green Egg, for example, has the widest range of accessories available to enhance your cooking experience.
• Time tested technology: This style of cooker truly does everything it says it does. From grilling the perfect steak to roasting a succulent turkey these cookers can do it all.

The long history of kamado style cooking spans the globe. Found in the tan-door ovens of India, to the mushikamados of Japan, the exotic cooker only became popular in North America after World War II. The mushikamado, where the modern day kamado cooker gained its name, was a round clay pot with a removable domed clay lid, a damper and draft door for better heat control and was fuelled by charcoal.

"There are many options for people who are looking to get into kamado cooking," said Dixon. "I recommend talking to a barbeque expert before jumping into any purchase."

Ontario Gas BBQ sells a wide variety of kamado cookers, including the Big Green Egg, Big Steel Keg, Primo, Viking C4, Grill Dome, Kamado Joe and the Kamado.

© 2010 Metroland Printing, Publishing & Distributing

Is it my imagination or has grilling suddenly gotten um, extra hot, this summer? Every time I turn around, I’m faced with another press release about a new grill or BBQ product. This week, the cool kids all want to talk about ceramic grills. Except, a-hem, I did write about one of these, The Big Green Egg — shown above — last year which does put me, a-hem, slightly ahead of the trend.

According to the World’s Largest BBQ Store Ontario Gas BBQ, ceramic grills are typically egg shaped and charcoal fuelled, and use less fuel than almost any other cooker. Because the ceramic shell provides excellent insulation, they can reach very high temperatures, and the dome-shape aids in convection cooking (very even heat).

The technology can be traced back 3,000 years to the days when meals were prepared in clay pots over fire or coals. Today, the same technology has given rise to what’s known as kamado style ceramic barbecues. It’s found in the tandoor ovens of India and the mushikamados of Japan - round clay pots, fuelled by charcoal that have a removable domed clay lid, a damper and draft door for heat control. This ancient cooking technique, which takes its name from mushikamados, apparently came to North America after World War II.

On April 8th, despite an apparent lack of cooperation from Mother Nature, Ontario Gas BBQ and proprietor Duff Dixon invited members of the media community to “Ignite Your Grilling Season” for Ontario Gas BBQ’s Media Day. “The World’s Largest BBQ Store,” Ontario Gas BBQ pulled out the stops to make this event memorable for all in attendance. Any fan of delicious food, state-of-the-art equipment, and exciting innovations in the culinary arts would have loved to be a part of the event. Renowned Celebrity Chefs Ted Reader (King of the Q) and Robert Rainford (Host of Licence to Grill on Food Network Canada) were among the many on hand to perform demonstrations of the latest gills and accessories while serving up some mouth-watering dishes.

According to their website, Duff Dixon’s Ontario Gas BBQ Vaughan location at 3310 Langstaff Rd., is, “the World`s Largest Barbecue and Grill Store and World`s Largest Barbeque and Grill Showroom displaying well over 150 LP barbecue grills (Propane), NG barbeque grills (Natural Gas), natural charcoal BBQ`s, built in grills and mobile, electric grills, smokers, pits and ceramic cookers both in horizontal and vertical configurations to suit any budget.”