Realty Times May 27, 2003

Break out the Grill: It's Officially Barbecue Season
by Michele Dawson

With the passing of Memorial Day weekend, the summer grilling season is officially here. Along with summer gatherings with family and friends, barbecued chicken and burgers are staples of the season.

Indeed, Memorial Day is the second most popular day of the year for barbecuing, falling behind Independence Day, according to the Hearth, Patio, and Barbecue Association.

The HPBA says 76 percent of households own a barbecue grill; about 48 percent of us own a charcoal grill; and 61 percent of us own LP gas grills. And yes, that's more than 100 percent; some of us have more than one grill.

Hamburger, steak, hot dogs, and chicken breast are our favorite meats to grill.

As our backyard patios become more elaborate, so, too, do our grills. The HPBA says built-in grills are being housed in surrounds, some of which also act as food preparation and storage areas.

Many manufacturers are trying to make grills more affordable, concentrating on stainless steel varieties that start as low as $300 or $400 on up to $1,600.

And if you're shopping for a new grill, you'll also see more models with refrigerators built in. If you're buying for more practical purposes, many models now come with a fuel gauge so you'll know when the propane is running low, which can eliminate the hassle of running out and getting propane when you're trying to grill and entertain.

Also, as of April 1 last year, a mandate went into effect that requires propane cylinders be equipped with an overfill prevention device in order to have them refilled. You can take your old, non-compliant cylinder to a cylinder exchange location to obtain the newer version.

The nonprofit, independentConsumer Reports online says if you have a gas grill, it's important to follow the basics to ensure a successful meal:

  • Preheat the grill. Heat the grill for 10 to 15 minutes with the lid down and the burners on high. Otherwise the food will stick.

  • Keep the grates clean. When the grates are hot, scrape them clean with a grill brush. Otherwise, food will stick and absorb unwelcome flavors.

  • Sear properly. Your steaks and burgers won't get that tasty caramelized crust unless your burners are set on high or medium-high.

  • Keep the lid closed. If you cook with the lid open, heat escapes and you won't be able to properly sear or roast.

  • Grill thick cuts properly. Cook your chunkier cuts of meat on high to sear them, then turn the heat down to finish cooking.

  • Use an instant-read thermometer. Avoid the guesswork of whether your meat is done by inserting a thermometer into the thickest part of the meat.

    Finally, be safe when you grill. The Insurance Information Institute, whose insurance company members don't want to see you have to file a claim stemming from a grilling accident, remind you to wear a heavy apron and an oven mitt that fits high up over your forearm. Your grill should be on a level surface and kept away from the house, garage, landscaping, and kids.

    Also, never use gasoline to start your charcoals and soak the coals in water before you throw them out.

    With gas grills, make sure the gas cylinder is always stored outside and away from your house. Make sure the valves are turned off when you are not using them. Check regularly for leaks in the connections using a soap and water mix that will show bubbles where gas escapes.


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