Archive for January, 2006
Study Says Grillers Sizlle All Year Round
Stephanie Holbrook over at the Hearth, Patio, & Barbecue Association has written to share with me some interesting statistics from their new study on recent changes in the industry. The HPBA is an international trade organization for barbecue and patio retailers. Among their findings were these tidbits.
Based on a representative sample of more than 8,000, the report revealed that over 60 percent of Americans are grilling year-round and nearly half grill during winter months.
Grill ownership increased 10 percent from 2003, with eight out of ten households now owning an outdoor barbecue grill or smoker.
More than 35 percent of women are now taking the tongs for gas grilling, up six percent from 2003. And 42 percent of women are using electric grills, inching closer to men at 55 percent. However, men and women are on equal footing in the decision of when to grill, at 47
percent each.
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A Better Deal on Silicone Mitts
A few months ago I posted a story about Silicone Cooking Mitts that are a handy grilling accessory.
They clean up nice and easy, making them perfect for flipping over ribs or briskets. They have a nice gripping surface and even fit in a dishwasher. Only problem is they are $40 each at Amazon.
Recently I picked up a PAIR of these at Sam’s Club for less than $20. Different brand, but pretty much the same thing as those at Amazon. They work great! A little shorter, but they fit me me fine.
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Grilled Carrots with Ginger and Garlic
This is a suprisingly good side dish for just about anything from chicken to pork chops. It’s quick, easy, and unexpected.
To grill carrots and other small vegetables you’ll need a grilling wok or vegetable basket with holes to expose the carrots to the fire. Heat the grill and the wok on high heat. Take a bag of baby carrots (1 pound) and toss lightly with olive oil. Place them in the wok and cook until tender, which takes about 20 minutes.
You’ll want to give the wock a good shake every few minutes to keep the carrots from burning. When tender, add 4-6 cloves of garlic and a hunk of ginger root, peeled and sliced as thin as you can. Stir things together and cook for another 5 minutes or so. Then transfer everthing to your serving bowl, and toss in a tablespoon of soy sauce and serve.
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