2009 Grilling Guide from The Charleston - Huntington West Virginia News Leader

New National Poll Reveals Consumers Prefer To Cook Outside On The Grill
The Weather, Casual Atmosphere and Ability to Accommodate More People are Top Reasons Why Consumers Dine Alfresco

Reigniting their thrill for the grill, consumers are heading outside to enjoy mouthwatering grilled meals all summer long. As revealed in the Hearth, Patio & Barbecue Association's (HPBA) national consumer poll, three in four consumers (76 percent) prefer to cook outside on the grill than indoors on the stove, when entertaining during the warmer months. The delicious tastes and savory aromas from the grill, combined with the enjoyment of warmer weather and the casual atmosphere of the great outdoors, will have consumers firing up the grill for delicious meals throughout the peak grilling season.

"Throughout the warmer months, and really all year long, consumers love to take their meals outside to prepare on the grill," said Leslie Wheeler, HPBA Communications Director. "From pizzas and quesadillas, to veggies, meats and even biscuits, the possibilities are endless for breakfast, lunch, dinner or even dessert. State-of-the-art and out-of-this world grills and accessories are more innovative and advanced than ever before to meet every outdoor chef's need."

Lessons Learned
When it comes to grilling technique and style, consumers are serious about grilling up a good meal and doing it the right way. In fact, the HPBA poll revealed that if given the chance, an overwhelming 63% of respondents say they would rather learn to grill from a true pro - a celebrity chef. In contrast, less than ten percent of survey respondents were interested in learning from their favorite athlete, supermodel, famous actor or actress, presidential candidate, or rock star.

Although serious about their technique, grillers aren't hot to talk about their grilling secrets. When chatting around the grill, expect to hear sizzling stories about anything but the food. 39% of consumers admit they gossip about the neighborhood, family and friends more than any other topic when socializing around the grill. While not as popular, other topics discussed around the grill included global news, politics and events (18%) and sports (16%).

Barbecue Trends
With a record-breaking year in 2007, the barbecue industry continues to thrive because of consumers' passion for delicious grilled food. The following trends from the 2007 State of the Barbecue Industry Report detail consumers' grilling habits:

Everyone's Doing It. Nearly 8 out of 10 households own an outdoor barbecue grill or smoker. And, in households of four or more members, the percentage jumps to 89%.
Got Gas? 68% of households that own a grill, have a gas grill, followed by charcoal (37%) and electric (2%).
Grilling Gurus. The majority of grill owners use their grills year-round (58%), and 45% use their grills one to two times per week during the peak grilling season (May through September).
Holiday Hot Spot. Traditional summer holidays top the list of the most popular grilling holidays: the Fourth of July (69%), Memorial Day (56%) and Labor Day (50%).
Sizzling Smells. Meats, including burgers (82%), steak (79%), chicken parts (72%) and hot dogs (71%), top the list of the most popular foods prepared using a grill.
Move over Meats. Consumers' are also wild about veggies, with corn and potatoes among the most popular veggies to cook on a grill.

Barbecue Quick Tips
HPBA offers the following tips for consumers to keep in mind as they head outside to grill all year long:

Don't forget about your grilling accessories -- they are just as essential as the food.
Evaluate your grill and consider replacing it if you have rusted or wobbly legs, or if the manufacturer's safety guidelines are not being met.
Consider placing a heat resistant grill pad or splatter mat beneath your grill to protect your deck or patio from any grease that misses the drip pan.
Make sure you have enough fuel, i.e. a full propane cylinder or a bag of charcoal.

For more grilling tips, resources and recipes, you can visit www.hpba.org/nbm

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