Tuesday, July 03, 2007

Fourth Of July Grilling Reminders From HPBA

July 4th means grilling and spending time with family and friends

We have a uniquely American experience happen on an annual basis in the United States as we celebrate our freedom. I don't know how it got started or why people enjoy doing it so much on July 4th, but it most certainly is a deep-rooted tradition.

I'm referring to firing up that BBQ of yours and GRILLING OUT as you celebrate our nation's independence with tasty foods cooked up on the barbie.

Not surprisingly, this is the #1 most popular day for cooking on the grill with a full 71 percent of grill owners choosing to cook this way on July 4th, according to statistics from the Hearth, Patio & Barbecue Association (HPBA).

The pleasure of preparing a meal with no pots and pans to clean-up, coupled with the enjoyment of the outdoors, are among the top reasons consumers grill –especially on Independence Day. Whether you are going to a barbecue or hosting one at your house, the HPBA recommends brushing up on your barbecue etiquette and grilling tips to ensure a happy holiday for yourself, friends and family.

If you are the host of the grilling party...

- Have all grilled food ready at relatively the same time.
- Offer grilled vegetarian options for non-low-carbers.
- Think of different types of foods to grill, including fruit.
- Keep uncooked food at 40°F using an insulated cooler.

If you are the guest of the grilling party...

- Feel free to bring your own BBQ sauce.
- Expect the meat to be provided by the host.
- Bring plenty of sides and beverages.
- Don't touch the grill! Leave that to the host.

Anyone who is handling food should remember...

- Thaw frozen food and marinate in the refrigerator.
- Sanitize cutting boards and counter tops with chlorine bleach.
- Boil any marinade before using it to baste the meats.
- Refrigerate leftovers immediately and consume within two days.

Anyone who is actually manning the grill should...

- Trim visible fat from meat to prevent grill flare-ups.
- Turn food often with tongs to prevent charring.
- Use medium heat to avoid overcooking or charring meat.
- Utilize a meat thermometer to check doneness.

Grill owners should follow these recommended cooking temps...

- Poultry--165 degrees F
- Ground beef--160 degrees F
- Pork (chops, ground, tenderloin)--160 degrees F
- Large cut pork roasts--150 degrees F
- Beef roasts, steaks, seafood and lamb--145 degrees F

You can get LOTS more grilling tips, recipes and info from


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Blogger Jan/ said...

Maybe it's because we live on a lake, or maybe it's because we live in Texas--we grill a lot, year round. Steak, pork chops, chicken, ribs, it all tastes better on the grill than cooked inside the house. Grilling doesn't heat up the kitchen, and my guys (husband and sons) like to do it, which means I only have to provide salads and side dishes, so I like it too!

7/03/2007 9:48 PM  
Blogger Pot Kettle Black said...


- Offer grilled vegetarian options for non-low-carbers. (who are these people? Why are they coming to my house? And why can't I, as a LC'er eat grilled vegetables?)

- Don't touch the grill! Leave that to the host. (wise words to my guests.. FIL offered to start the fire for indirect ribs... uhm, no.)

- Trim visible fat from meat to prevent grill flare-ups. (That's part of the excitement. If you're good, you can grill your fat and eat it too)

- Turn food often with tongs to prevent charring. (Control your fire and don't handle the meat. You want a sear, you want the flavorful novel protein chains, and you don't want to move it around a lot... that's what every grill expert says on this)

- Use medium heat to avoid overcooking or charring meat. (there's a time and a place for medium heat. Tuna steaks aren't one of them. Learn to work your grill and don't leave "tools" like high heat or low heat on the shelf... made some very tasty ribs with some very low heat this weekend).

7/05/2007 11:07 AM  

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