Out and About House Football Tailgating Season Checklist -- Tailgating Accessory Product Offering Expands

Tailgating season is upon us. Eating, drinking, and hanging out with family and friends before the big game are staples for a good time. One of the biggest bummers to your tailgate party can be when you forget your favorite dish or tailgating item at home. Here's a quick checklist every tailgater needs before they head out to support their team!

2. Grill and charcoal Portable grills especially made for tailgating are extremely popular. Do a quick web search to find hundreds of options from big to small. Some are even designed to support your favorite team.5. Seating Remember to bring plenty of chairs. Folding canvas chairs with built-in cup holders are inexpensive and perfect for tailgating.6. Portable bathroom Yes, you read it correctly. You have plenty of drinks and entertainment for your tailgate, but if you need to use the bathroom, you have to hike to dirty, smelly, and crowded portable bathrooms. Why not have your own bathroom that is clean and easy to transport? The Out and About House is a personal, portable bathroom for your tailgating party. It is easy to set up, and you can even decorate it to support your favorite team. To learn more, visit www.outandabouthouse.com .Embedded Video Available1. Food and drinks Have all your friends bring a side item, and you man the grill. Don't forget to have everyone bring their own adult beverages!Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1360093 Youtube Video Available: http://www2.marketwire.com/mw/frame_mw?attachid=1360129To download high-resolution images and broadcast-quality video, visit http://www.outandabouthouse.com/press-kit .4. Activities Bags, washer toss, ladder golf, or just a football to toss around are all fun activities to take part in while you are hanging around before the game.The Out and About House was invented in 2009 by an avid concert tailgater and is manufactured by Greif, a world leader in industrial packaging products and services. Learn more about the Out and About House or place an order at www.outandabouthouse.com .3. Cooler Tailgating season can bring all types of temperatures from below zero to hot and muggy. For the latter, you'll need to bring a bucket full of ice to keep your drinks cold.Contact: Bill Lehmann Tailgating Enthusiast 217-853-8073 Email Contact

Contact: Bill Lehmann Tailgating Enthusiast 217-853-8073 Email Contact

Game Plan for the Perfect Game-Day Tailgate

(Family Features) This football season, you don't need tickets to enjoy the hottest grid-iron games with friends, family and food fresh off the charcoal grill. Gather up the home team and fire up the grill for a tailgate party with all the sights, sounds and smells of the stadium in your own backyard with these smart game-day strategies from champion pitmaster Chris Lilly and football analyst Mike Golic.

Roll dough out on a well-floured board or pizza peel. Slide dough from peel on to grill and grill for 3 to 5 minutes or until toasted and crispy on the underside."Tailgating prior to kickoff is a football tradition in my family," said Golic, "I'm about as big of a grilling enthusiast as I am a sports fan, so any game day is a great day to be around the grill in my backyard."Score an Early First Down: Chips and dip make great appetizers for any party. Try paring tortilla chips with a coal-fired pico de gallo for an instant fan favorite. Give tomatoes, peppers and onions a quick turn on the grill before combining with cilantro, garlic, salt, sugar and limejuice to taste. Home Field Advantage: Combine two game-day traditions at your tailgate party -- grilling and pizza. Grilled pizza is a creative alternative to delivery when hosting guests for the big game. Plus, you can fire up another pizza on the grill immediately instead of having to wait for the delivery guy. Instant Replay: One of the perks to hosting your own tailgate party is enjoying the leftovers. From chicken tacos to Philly cheese steak sandwiches, there are limitless options for what you can fix with the meat your guests don't finish. Just make sure it gets cooked properly on game day -- don't forget to let it sit or "rest" undisturbed for 10 to 15 minutes before serving to allow the temperature to equalize and reabsorb the internal juices.Preheat grill using Kingsford charcoal.

Season steak with salt and pepper and grill for 4 to 5 minutes for rare. Remove steak from grill and let rest for five minutes. Thinly slice steak.For more ways to tailgate at home, including additional tips and game day recipes, connect with us at Facebook.com/KingsfordCharcoal. While there, find out how you can prove your college football knowledge for the chance to win a backyard makeover worth more than $10,000 and other weekly prizes (Aug. 4 through Dec. 4, 2010).The award-winning pitmaster recommends using a charcoal grill to bring out the best flavor of tailgate fare and shares a few quick tips to make your menu a success.Remove pizza from grill and serve drizzled with salsa verde and cilantro.Recipe created by football analyst, Mike Golic, on behalf of Kingsford charcoalGrilled Steak Pizza Makes: 4 servings Prep Time: 15 minutes Cook Time: 9-12 minutesImage Available: http://www2.marketwire.com/mw/frame_mw?attachid=1369155"Labor Day weekend may be right around the corner, but that doesn't mean it's time to put up your grill," said Lilly. "In fact, nothing says game day like friends and family enjoying the signature smoky aroma and flavors of food prepared on the charcoal grill."

Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1369155

America's Hottest Barbecue Competition Team Crowned Kingsford(R) Points Chase Grand Champion

The makers of Kingsford® charcoal are pleased to announce competition barbecue team, QUAU, as the first-ever Kingsford® Points Chase Grand Champion. America's favorite barbecue brand awarded the team a hard-earned $25,000 and the honor of being one of the top teams on the competitive barbecue circuit at the 31st annual American Royal Barbecue Competition on Oct. 2.

The Kingsford® Points Chase system allocated points to winning teams at 17 KCBS-sanctioned events during the core competition barbecue season and tallied teams' cumulative points to determine QUAU as the winner. Based on the KCBS barbecue competition rules and judging processes already in place, participants and winners in each of the overall food categories (pork, ribs, chicken, and brisket) were awarded anywhere from one to 80 points depending on their finishing placement during the events. In addition to points, teams that achieved first place in the overall category and used Kingsford® charcoal to cook at least two food categories were awarded $1,000 at each regional event. The American Royal Barbecue Competition seemed like a natural place to culminate the Kingsford® Points Chase and reward QUAU, who placed 24th overall in the Invitational, earning 12 points. Not only is it the world's largest barbecue competition, drawing more than 500 teams from around the world, but Kingsford® and its sister brand KC Masterpiece® have a storied event presence."Our barbecue brands have a strong American Royal heritage, so it was even sweeter to crown QUAU as grand champions there," said Nick Meyer, marketing manager for Kingsford® and KC Masterpiece®. "In fact, KC Masterpiece won the first blue ribbon for sauce at the event more than 31 years ago and Kingsford proudly doubled the prize money of many of the winners for the second year in a row."*PRIOR OWNERSHIP AND/OR PURCHASE AND USE OF A KINGSFORD® CHARCOAL BRIQUET PRODUCT IS REQUIRED TO PARTICIPATE IN THIS CONTEST (EXCEPT FOR RESIDENTS/PARTICIPANTS IN AZ, CO, CT, MD, NJ, ND, TN, VT). NO ADDITIONAL PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN. Open to Legal adult residents of the 50 United States and D.C. who are competitors in the KCBS 2010 Tour, 18 years or older. Contest pre-registration starts on March 1, 2010. Enter Contest by: September 30, 2010 at 11:59 p.m. EST. To enter visit www.kcbs.us/kingsfordpoints and for Official Rules and prize descriptions, visit www.kcbs.us/kingsfordrules . Void where prohibited.Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1386748 Youtube Video Available: http://www2.marketwire.com/mw/frame_mw?attachid=1386813"In addition to participating in multiple contests, I attribute our success to the fact that we are not afraid to keep changing our cooking methods or recipes until we hit on something that works. Kingsford, our go-to charcoal, gives us the solid, steady burn needed for overnight cooks. Plus, when I'm not competing, it allows me to bring the smoky flavors from the competition to my own backyard."The Clorox Company The Clorox Company is a leading manufacturer and marketer of consumer products with 8,300 employees and fiscal year 2010 revenues of $5.53 billion. Clorox markets some of consumers' most trusted and recognized brand names, including its namesake bleach and cleaning products, Green Works® naturally derived home care products, Pine-Sol® cleaners, Poett® home care products, Fresh Step® cat litter, Kingsford® charcoal, Hidden Valley® and KC Masterpiece® dressings and sauces, Brita® water-filtration products, Glad® bags and wraps and containers, and Burt's Bees® natural personal care products. Nearly 90 percent of Clorox Company brands hold the No. 1 or No. 2 market share positions in their categories. The company's products are manufactured in more than two dozen countries and sold in more than 100 countries. Clorox is committed to making a positive difference in the communities where its employees work and live. Founded in 1980, The Clorox Company Foundation has awarded cash grants totaling more than $80 million to nonprofit organizations, schools and colleges. In fiscal 2010 alone, the foundation awarded $3.5 million in cash grants, and Clorox made product donations valued at $8.8 million. For more information about Clorox, visit www.TheCloroxCompany.com .Media Relations Spencer Taich Current Lifestyle Marketing 312-929-0502 Email Contact Drew McGowan Kingsford/The Clorox Company 510-271-7499 Email ContactFor more information about the Kingsford® Points Chase, including a complete schedule of events and official rules, please visit www.KCBS.us/kingsfordrules , or check out www.Facebook.com/KingsfordCharcoal . While there, find out how to win the ultimate grill, a Komodo Kamado ceramic cooker worth more than $4,000.From April 16 to October 2, 2010, Kingsford® awarded points to barbecue teams based on how their pork, ribs, chicken and brisket fared at Kansas City Barbecue Society (KCBS) sanctioned competitions across the country. KCBS is the world's largest organization of barbecue and grilling enthusiasts with more than 14,000 global members and 300 sanctioned contests, which is why the leading charcoal brand selected this non-profit organization as a partner. The top team, which earned 653 points over the course of the Kingsford® Points Chase, hails from Brimfield, Ill., and includes team captain Michael Wozniak, along with his wife Beth and their three children. QUAU has been on the competitive barbecue circuit for ten years and a member of KCBS for the past 10. Pronounced to rhyme with "luau," the family selected their team name because they used to decorate their booth like a Hawaiian tiki hut for good luck. The team traveled to nearly every Kingsford® Points Chase competition, helping them to rack up points, and turned in high-quality 'cued cuisine along the way. Wozniak, whose favorite competition category is chicken, said this about his big win:

Media Relations Spencer Taich Current Lifestyle Marketing 312-929-0502 Email Contact Drew McGowan Kingsford/The Clorox Company 510-271-7499 Email Contact

Weber-Stephen Products Co. and the Stephen Family Form Partnership with BDT Capital Partners, LLC

PALATINE, Ill. -- Weber-Stephen Products Co., the world’s leading manufacturer of charcoal and gas grills, announced today that BDT Capital Partners, LLC has agreed to acquire a majority interest in the Weber business through a newly formed partnership with the Stephen family.

About Weber-Stephen Products Co.About BDT Capital Partners, LLC“Weber is a dynamic company with an incredible family legacy, an iconic brand, dedicated employees, and a talented management team led by Jim Stephen,” said Byron D. Trott, Managing Partner and Chief Investment Officer for BDT Capital Partners. “We are excited to partner with the Stephen family and the Weber management team to continue to build upon the strength of the business in the U.S., Europe and Australia and grow the brand in other key markets around the world.” Trott added, “This investment is a perfect example of our business model – to partner and invest alongside best-in-class and enduring family businesses with strong management teams and loyal customers.”The Stephen family will retain the four existing Weber-branded restaurants. Additional terms were not disclosed. BofA Merrill Lynch acted as financial advisor to Weber. Closing of the transaction is expected in December and is subject to customary regulatory and other conditions.Weber-Stephen Products Co., headquartered in Palatine, Illinois, is the world’s premier manufacturer of charcoal and gas grills, grilling accessories and other outdoor room products. In 1952, founder George Stephen sparked a backyard revolution with his invention of the Weber® kettle. More than 55 years later, the family-owned company remains the industry leader with its Weber®, Weber® Q®, and Ducane® brands. As a leading exporter of grills, Weber brand products are sold worldwide at select home centers, hardware stores, department stores, patio stores, and other retail outlets. Weber has the strongest consumer outreach program in the industry with its Weber Grill-LineSM (1-800-GRILL-OUT®); Weber’s On The Grill™ mobile application; and a content-rich website with grilling tips, techniques, and original Weber recipes at www.weber.com®.“Our family remains committed to the long-term growth of Weber and to the values our brand has come to represent around the globe,” said James C. Stephen, second generation President and CEO of Weber-Stephen Products Co. “This partnership with BDT Capital Partners allows us to continue to invest in the business, produce innovative high quality products, deliver strong customer service, and build upon the global strength and heritage of the Weber brand. The team at BDT Capital Partners and its extensive network of family business leaders understand the needs of family companies, and they invest for the long-term.”

BDT Capital Partners provides family and founder owned businesses with long-term capital, solutions-based advice and access to an extensive network of world-class family businesses. Based in Chicago, BDT Capital Partners is a family controlled private partnership structured to provide advice and capital that addresses the unique needs of family businesses. The firm has an approximate $2 billion investment fund as well as an investor base with the ability to co-invest significant additional capital. Its advisory business works with family businesses to pursue their long-term strategic and financial objectives. Founders and family business leaders value the firm’s long-term perspective, confidential approach and commitment to partnership as the foundation for creating value and successful stewardship.

Grilling - Direct Heating Method vs Indirect Heating Method

Direct Heat Method for Grilling

Direct Heat Method on a Charcoal GrillIndirect Heat Method on a Charcoal GrillIndirect Heat Method on a Gas GrillSpread coals evenly over the charcoal grate. Place the cooking grate over the coals and place food on the cooking grate to cook. Close the lid on the grill for cooking. Try not to lift the lid too often as you will lose precious heat. Lift to turn food or to test for doneness only.The direct heat method is how you would normally think of grilling and barbecuing. It is when food is cooked directly over a heat source. This method is best used for smaller cuts of meat, poultry, fish and vegetables. For example: hamburgers, hot dogs, kabobs, steak, etc.Preheat the grill by turning all burners on high. Place your food on the cooking grate and adjust all burners to the temperature needed or according to your recipe. Close the lid of the grill to cook food. Lift the lid only for turning food or for testing for doneness. Every time you lift the lead, you lose heat quickly.Arrange hot coals evenly on both sides of your charcoal grate. You can place an aluminum drip pan in the middle of the charcoal grate between the coals if you would like to collect the drippings for easier clean up, to cut down on flare ups or for use in sauces or gravy. If you find your drippings are burning, you can add a little water to the drip pan as you go. Place the grate you use to cook on over the coals and place your food on the grate, directly over the drip pan (if you are using one) or the empty space. Put the lid down on the grill and keep covered. You only want to lift the lid when basting or when you need to check to see if your food is done. Lifting the lid too often will let out too much heat.Preheat your gas grill with all burners on high and the lid closed. When the temperature gets to where you want it, turn off one burner and adjust the other(s) accordingly to hold the temperature. You will cook your food on the grate that has no heat source directly below it. You can cook directly on the grate or place it in an aluminum type pan first.Indirect Heat Method for GrillingThe indirect heat method is when the heat source is around the food rather than directly underneath it. This method only works on grills that have a lid. It cooks the food more like roasting or baking in an oven. This method is best used for larger, less tender cuts of meat such as roasts or ribs or food that tends to flare up easily. Also good for vegetables and other food that tends to dry out easily.

Preheat your gas grill with all burners on high and the lid closed. When the temperature gets to where you want it, turn off one burner and adjust the other(s) accordingly to hold the temperature. You will cook your food on the grate that has no heat source directly below it. You can cook directly on the grate or place it in an aluminum type pan first.

Vicki Estes: Sayonara, summer

Break out the brats, hot dogs and hamburgers and dare to cook on a charcoal grill in your white attire --- today marks the unofficial end of summer.

No more lazy river rides at the Shawnee County North pool. No more ice cream trucks circling neighborhoods, enticing us with Eskimo Pies. No more white shoes, shorts, pants or skirts for the fashion-conscious. My daughter, on the other hand, can't stand artificially imposed fashion rules and plans to wear white socks with white shoes, white shorts and a white shirt after Labor Day. "I'm gonna rock the white," she rebelliously claims. Where does she get that attitude?"I think the grass is going to catch on fire," he announced. He didn't have to elaborate. The worried look on his face had "spontaneous combustion" written all over it.Usually by August, kids are bored and parents anticipate -- sometimes beg for -- the beginning of the new school year. Not this year. Every mom I encountered couldn't believe it was time to relinquish the kids back to the classroom. Time together this summer was simply too short. Perhaps it's a sign of the simple times returning. Or maybe we are so overscheduled we don't notice how quickly the days are slipping past us.The scorching heat is the only aspect of summer I will miss. The car repairs are a close second, especially the window that won't close. When I admit I prefer winter to summer people shake their heads, laugh at me and utter something like, "Hardly anyone likes winter, especially me. I love summer!"We stopped watering the grass in July so we could keep the leaking backyard pool filled with enough water to make us salivate for relief. Any rain forecast that month brought us intermittent raindrops that dusted the newly washed car, falling far short of saving the turf, flowers and other plant life. By Aug. 10, my husband surveyed the damage from the upstairs bedroom window- -- with binoculars -- and declared a code brown.I attempted to save a cactus from the chill of our air- conditioned house and moved it to the front porch so it could thrive in the heat. Who knew it would be too hot for a cactus? Its condition is terminal and it may not make it through today's celebratory cookout. We will toast to its full, yet prickly life with ice-cold drinks and grilled Polish sausage, and be thankful that fall, football and cooler weather will arrive about the time I fix my car window.A few short picnics ago, we were celebrating the end of school and settling into our summer routines. Wasn't July 4th just last week?Vicki Estes is a Topeka freelance writer. She can be reached at vaestes@sbcglobal.net.

Vicki Estes is a Topeka freelance writer. She can be reached at vaestes@sbcglobal.net.

Finding The Right Charcoal Grill

Cooking with a charcoal grill can provide a flavor that isn't found when cooking with seemingly more modern gas grills. A good charcoal grill will give the meat you cook a classic BBQ flavor. Charcoal grills come in many different styles and the one that is right for you will depend of exactly what you are trying do to. You can find grills that are portable and great for a picnic, right on up in size to large cooking pits built in backyards made of brick and cement.

What kind of charcoal grill is right for you? You need to think of exactly what you want it for. It is important to consider if portability is important, it is if you intend to take the grill with you on picnics or camping. You will also need to consider how much food you are going to need to be cooking at any time. The small grill that is easy to toss into the trunk may not serve you very well if you need to cook for five people. Consider the cooking area the charcoal grill you are considering will provide.Once you have your charcoal grill all picked out you will need to buy charcoal when you intend to use it. The coal is available at most supermarkets and hardware stores and is not at all expensive. In order to get the coal burning you will need to buy some lighter fluid. The coals are placed in the grill and stacked in a pyramid. Once stacked they are then doused in lighter fluid, after allowing a second for the fluid to soak into the pile it can be set ablaze. Allow the coal to get burning red hot, spread it around the grill and then enjoy cooking your dinner.In addition to good legs some charcoal grills will provide a water reservoir that can be used to douse some or all of the coals if the heat becomes too much. Even if your grill doesn't have that feature you should keep a metal bucket of water around for dousing the coals when you have finished cooking. Let coals cool down first then you need to dump the coals into the water slowly, watch out for the steam that may be produced. Don't throw the water on the coals that will make a large mess.

Once you have your charcoal grill all picked out you will need to buy charcoal when you intend to use it. The coal is available at most supermarkets and hardware stores and is not at all expensive. In order to get the coal burning you will need to buy some lighter fluid. The coals are placed in the grill and stacked in a pyramid. Once stacked they are then doused in lighter fluid, after allowing a second for the fluid to soak into the pile it can be set ablaze. Allow the coal to get burning red hot, spread it around the grill and then enjoy cooking your dinner.

Good Carbon

The Biochar Debate: Charcoal's Potential to Reverse Climate Change and Build Soil Fertility, James Bruges, White River Junction, Vermont: Chelsea Green Publishing, 2010, 128 pages.

In spite of being packed with interesting examples and information, the book occasionally fractures into subtopics, subjecting the reader to rapid-fire asides of marginal relevance. These range from rebuilding aging UK infrastructure to animal cruelty, cap-and-trade strategies and global climate change, none of which receive suitable exploration in the 128-page text. By doing so, Bruges sacrifices precious space that could instead have been devoted to his central focus.Charcoal is produced when organic material, usually wood, is healed at high temperatures in the absence of oxygen. The process produces waste heat, gas and char, which has traditionally been used as a fuel. Biochar is made using a similar process, however the source material ranges from crop residues to animal manure rather than wood. When the final product is crushed into a fine powder and added to soil, it is reported to increase water retention, soil pH and fertility. And because it doesn't break down in soil, it is also touted as a way to build up the carbon content of earth, making it a sink for carbon dioxide, the most prevalent greenhouse gas. As a result, biochar production has been dubbed "coal mining in reverse" and has potential as a biofuel.The Biochar Debate is a bit like having a conversation with a good friend who has just had a new child and is enthusiastically trying to describe all the great things about parenthood--with the important difference that biochar is new to most of us.Reviewed by Jeri ParrentThe "debate" in Bruges' briefing lies primarily in his concerns about carbon-credit schemes for biochar, and the role of large agribusiness in generating biochar for fuel. He argues that such approaches favour large business interests, allowing them to buy carbon credits while continuing to emit greenhouse gases. He suggests that biochar production may divert arable land from food to fuel production, thereby raising food prices and chasing small farmers from their land.The Biochar Debate's most interesting ingredients are a number of case studies. They describe how farmers, who range from those producing chickens to others who grow bananas, are generating biochar from their agricultural waste streams and applying it to their land, thereby reducing irrigation and fertilization needs.Although the book is intended for a general audience, a far better description of the science and biochar's potential uses in combating climate change can be found at the International Biochar Initiative's website (biochar-internalional.org), in language that a non-expert can easily understand.Jeri Parrent, an ecologist gardener and craft cider maker, studies the repercussions of global environmental change on plants and their associated soil biota.Most humans are familiar with charcoal, having depended upon these inky fists of carbon as a primary source of fuel, or as fodder for grilling favourite foods during summer celebrations. Biochar, however, seems much more exotic, novel and environmentally sound than its cousin.

Reviewed by Jeri Parrent

Buying Charcoal Barbecue Grills Online

A great number of people prefer the easy use and relative speed of a typical propane or gas grill, but there are also many folks who prefer buying charcoal grills due to the fact that the cooked food tends to have a much more distinctive and flavorful taste. But because the other types of grills have become much more ubiquitous for the average homeowner and grilling hobbyist, buying charcoal grills has become a bit more of a chore due to all the different grills that you have to sort through just to find the right particular one for yourself.

Regardless of which particular type of charcoal grill you choose to go with, you'll want to look into getting some type of extended warranty on your product so that you can get the most value and life out of your charcoal grill. You might also want to consider looking on the Internet before making any final purchases so that you can look up reviews of individual grills so that you can make sure you're not getting a poorly reviewed model.Some of the considerations that you'll want to take into account when it comes to purchasing a charcoal grill is the size of the grill itself. You may have a very limited space in which you can put your grill, especially if you are an apartment with a small deck or other area to do your cooking in. You'll also want to consider how many different individual charcoal pockets you might want on a particular grill. The reason this matters, is that you can adjust the way your food cooks from pocket to pocket by adjusting the amount of fuel that's used and the amount of charcoal that is used, this can lead to food that tastes different each and every time.

Regardless of which particular type of charcoal grill you choose to go with, you'll want to look into getting some type of extended warranty on your product so that you can get the most value and life out of your charcoal grill. You might also want to consider looking on the Internet before making any final purchases so that you can look up reviews of individual grills so that you can make sure you're not getting a poorly reviewed model.

GLANCE: Local fire restrictions

While the traditional Independence Day cookout in the local park is out, residents can still cook outdoors on private property. Fire pits must be fueled by natural gas, and outdoor grills can run only on liquid propane or charcoal.

The burning activities banned can differ between jurisdictions. Here's a list of local areas under fire restrictions, and links offering details:A hodgepodge of fire restrictions at the county level means many of the campsites on U.S. Forest Service lands had already banned campfires.- Woodland Park, www.city-woodlandpark.org/home- El Paso County, http://bit.ly/krV0zp- City of Colorado Springs, http://tinyurl.com/42jqdejTeller County is under Stage 2 fire restrictions, meaning no campfires. On Wednesday, Woodland Park also enacted Stage 2 fire restrictions.- Teller County, http://tinyurl.com/3ohxp4o- U.S. Forest Service: http://bit.ly/iuquzw

- U.S. Forest Service: http://bit.ly/iuquzw

Kick Kabobs Up a Notch

(Family Features) Break out the charcoal chimney and brush off the tongs -- it's time to fire up the grill and start cooking in the great outdoors. And one of the simplest ways to bring on the flavor is to skewer up some kickin' kabobs.

Cherry tomatoes Pineapple and mango chunks Red, yellow and green peppers White and red onions Summer squash Eggplant Hillshire Farm Turkey Polska Kielbasa Smoked Sausage LinksThis menu is inspired by the sizzling flavors of your favorite fajitas -- and it starts with a great turkey smoked sausage that is full of flavor with 60 percent less fat than beef and pork smoked sausage. Hillshire Farm Turkey Pepper Jack Smoked Sausage Links combine high quality cuts of lean turkey with delicious spicy pepper jack cheese flavoring to give your taste buds a kick.Remove sausage and vegetables from marinade; reserving marinade. Thread sausage, peppers and onion onto 6 skewers, leaving a small space between each item.If you use wooden skewers, soak them in water for thirty minutes before threading them. Metal skewers should be lightly oiled or sprayed with non-stick cooking spray. Make sure all ingredients are cut into pieces about the same size. Marinate ingredients in the refrigerator to avoid food-borne bacteria. Think about threading meats and vegetables onto two skewers instead of one. This makes it less likely for the pieces to swing around the skewer and possibly break off.To make the most of your kabob cooking, follow these tips:Chipotle mayo or salsa for dipping Warm tortilla wraps Lime and cilantro rice Black bean and corn salad Grilled pineapple rings brushed with honeyGrill kabobs over medium heat, turning frequently for 10-15 minutes or until vegetables are desired tenderness and sausage is browned, brushing kabobs occasionally with reserved marinade. Serve over brown rice.Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1592812Get everyone in on the action by letting them build their own customized kabobs. Set out dishes of colorful and zesty ingredients and let the culinary creation begin.Cut each sausage into 5 slices. Combine lime juice, cilantro, olive oil, cumin and garlic in a small bowl. Pour mixture into a re-sealable plastic bag.

Add sausage, peppers and onions to plastic bag; re-seal bag. Refrigerate 1 hour.Fajita Turkey Pepper Jack KabobsFor more great recipes for the grill and other meal occasions, visit www.gomeat.com .Make some smokin' sides to go along with the main dish:Excellent Source of Vitamin C Good Source of IronWendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.comHere are some other ingredients you can use:

Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.com

Heat Up Your Summer Barbecue With KC Masterpiece

(Family Features) As the weather continues its warming trend, it's time to get outside and soak up the sunshine. Whether taking advantage of sunny skies at a local festival or hanging out in the backyard, nothing says summer like barbecue, considered by some to be America's national cuisine.

When charcoal grill reaches between 450 and 500°F, take chicken thighs and grill directly over coals for 30 to 45 seconds on each side to sear. Once both sides are seared, move thighs to the void side of the grill. Place lid on grill and cook thighs indirectly for 10 minutes, or until thighs reach an internal temperature of 160°F. Then remove from grill.Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.comImage Available: http://www2.marketwire.com/mw/frame_mw?attachid=1617944Can't make it to one of the BBQ Pit Wagon stops? Try this recipe for Grilled Buffalo Chicken Sandwiches with Blue Cheese Coleslaw from the new mobile kitchen to make sure your backyard barbecue is the hottest on the block.This summer, KC Masterpiece will be serving charcoal-grilled cuisine at fairs and festivals across the nation with its first-ever food truck, the BBQ Pit Wagon. Kansas City will be the first community to welcome the wagon. That's because the sauce is celebrating its roots -- it won a blue ribbon at the first-ever American Royal Barbecue Competition more than 30 years ago in the Midwestern 'cuing capital. In addition to fairs and festivals, the BBQ Pit Wagon will serve free barbecue to those that serve us at select U.S. military bases in partnership with national charity, BBQ For Our Troops.Build a charcoal fire for indirect grilling, by situating coals on only one side of grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.Assemble sandwiches on sub rolls, topping grilled chicken with blue cheese coleslaw.For more recipes visit www.Grilling.com , and be sure to track the BBQ Pit Wagon by following @TweetKCM on Twitter.Grilled Buffalo Chicken Sandwiches with Blue Cheese ColeslawMakes: 8 servings Prep Time: 2 hours Cook Time: 15 minutesTrim all fat from chicken thighs. Then, lightly pound thighs with a meat mallet until they are an even thickness, approximately 1/4 of an inch.

Place thighs into a re-sealable food storage bag and pour in marinade until it coats thighs. Marinate in refrigerator for a minimum of 1.5 hours.While chicken is marinating, prepare blue cheese coleslaw. Start by combining one cup of blue cheese with a bottle of ranch dressing. Then, add mixture to prepared coleslaw mix until dressing coats vegetables. Set aside and chill until needed.

Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.com

Barbecue grills by the numbers

Channel analysis

Price and trusted brand are at the top of the "Reason for Purchase" list, for which consumers are asked to select the three top reasons why they purchased their barbecue grill once inside the store.Examining the various types of grills, gas grills showed the most growth over 2010--a 2.5 percentage point increase in market share. Charcoal grills remained a steady second favorite at 36.3%. Single burners showed significant growth since 2009, perhaps indicative of a new frugality.Demographic analysisIn both the dollar share and unit share tables below, hardware stores seemed to make a nice jump in 2010 compared with 2009, but the stats slipped slightly in 2011.Warehouse home centers clearly dominate the barbecue market, accounting for more than half of the sales.Purchase motivatorsProduct attributesMethodolgy: NPD data are based on monthly tracking of more than 30 home improvement-related categories and 30,000 opt-in consumers.Older consumers and those in the Northeast and West regions are driving sales of barbecues in the 2011 period. And growth in the under-$ 15,000 income bracket could be a good sign for small, portable or tabletop grills.* 2011 data reflect the period June 2010 through May 2011.** WHC = warehouse home center; MM = mass merchant; DS = department store; SS = specialty store; HS = hardware storeConsumer research from Port Washington, N.Y.-based NPD Group shows the market size for barbecue grills held steady at about $1.373 billion during 2011 *, down 0.1% from the prior-year period.

* 2011 data reflect the period June 2010 through May 2011.

Classy cooking

About 20 adults sat around a horseshoe-shaped outdoor table, sipping drinks and chatting while the smell of charcoal filled the summer air. "We're going to go ahead and get started," said the chef standing before them, "because I'm hungry."

All About BriningCarmel residents Cynthia and Mike Stover have attended two of Boston's classes, and said they often refer friends to Back Yard because they've had such positive experiences.At The Chef's Academy, growing interest in culinary arts is reflected in admission numbers. Mejia said enrollment has "grown steadily" since it opened in September 2006, and the school is "bursting at the seams" with 400 students.The guests laughed, then murmured enthusiastically as they watched live lobsters and crawfish, Prince Edward Island mussels, Little Neck clams, shrimp, grilled bread, fresh strawberries and home-grown lettuce become a memorable dinner and dessert they could later cook themselves.Date: 9-9:30 a.m., 10 a.m.-10:30 a.m., July 30Get out of the kitchenLove-Tillotson is leading several more classes this summer, including "Pizza from Field to Table" on Aug. 1. Classes cost $25 per person and are conducted at Traders Point's loft.Chef Ben Liederman at Indianapolis-based Clark Appliance, which has a "showcase" location in Castleton where grills are sold, said the barbecue-themed grilling classes he offers are by far the store's most popular, with participation at its peak in the summer.Mejia said since interest in celebrating food has grown significantly over the past several years, especially with celebrity chefs gaining national attention, he thinks people are more interested in becoming culinary stars themselves. Watching a demonstration like Boston's or Mejia's is one way to do that.Using similar ideology, Traders Point Creamery in Zionsville began offering cooking classes this summer. In the first class, conducted last month, 35 participants learned how to eat organically on a budget.Instructor Jen Love Tillotson, who works part time as the dairy's holistic nutritionist, made and shared several recipes for "nourishing, delicious, family-friendly food," including peach blueberry crisp, chicken and spinach soup, and zucchini oven chips. Several recipes incorporated Traders Point products."They get to hear from someone who's either in the restaurant industry or has been in the restaurant industry," Mejia said. "It's kind of like how live music is more exciting.""I think it's the best date night you can have," Cynthia said. Boston "is extremely entertaining, yet informative."Warm Weather Tomatoes: A Cooking and Seasoning Experience"I can remember back in '88 when I decided to go to culinary school, people looked at me like I was strange," he said. "The average person knows a lot more about food than they used to, and they realize it's a profession and not a trade."Liederman said although the classes have gone through an "ebb and flow," for the most part their popularity has grown."It's funny how people's priorities seem to have shifted a little more to cooking at home," he said. "Maybe I'm getting a little of their 'dining out' money."Organic: Fact and FictionLabor Day: Back Yard StyleChef Matthew Mejia works primarily at The Chef's Academy in downtown Indianapolis, but last month he did two outdoor cooking demonstrations at the Cannel Farmers Market. About 80 people watched him make Spanish-style tapas.When: 6:15 p.m., Aug. 2Location: Traders Point Creamery, 9101 Moore Road, ZionsvilleBoston said for now he hopes to continue seeing his calendar fill with events, even after the summer is over.Upcoming cooking classes in the Indianapolis areaIn addition to the classes, Back Yard hosts private events and sells tickets to public gatherings, including popular beer and wine dinners.Classes also are moving outdoors, she said - on-site at organic farms, for example, to further connect the food with its source. The shift has proven popular with Hoosiers.Chef JJ's Back Yard has been offering both indoor and outdoor grilling classes since its founding in August 2009. Boston worked as a corporate chef in Indianapolis from 2000 to 2004, then as a personal chef until striking out on his own. He already had a client base of grill enthusiasts who met at one another's homes to attend informal classes, so Boston began looking for a location that could accommodate growing demand."Shopping in the farmers' markets and on the perimeter of the grocery stores - avoiding jars, cans and boxes - is something the culinary industry is working hard to hammer home," said Candy Wallace, executive director of the San Diego-based American Personal and Private Chef Association. "You're going to see a lot of classes using the words 'organic,' 'sustainable' and 'local.'"Location: Carmel Farmers Market, 5 Center Green, CarmelPizza from Field to TableInfo: 733-1700Nationwide, such classes have abandoned a traditional in-kitchen experience, opting instead for "destination" demonstrations featuring local ingredients."Business is phenomenal," he said, though he declined to reveal financial specifics. "We've been operating in the black since really Day 1. We are experiencing year-over-year growth of 100 percent-plus. We are going fast and strong."Chef JJ Boston, who taught the June "Craving Crustaceans" lesson at his Broad Ripple business, is among the culinary entrepreneurs hoping to capitalize on growing interest in a fresh take on live cooking classes.Date: 6-8 p.m., Aug. 1Mejia said since his start in the industry, others' perceptions of chefs have changed as well."I think we've really turned it into an experience," Boston said of the classes, which emphasize fresh ingredients and use the "Big Green Egg" eco-friendly ceramic grills he also sells. "People who want to come and learn something are going to have that ability. ... Our food is simple enough to replicate, but advanced enough that you want to pay for it. So I think we found the right combination of what people want and what they need."Cost: $50Cost: $45"People are definitely much more interested in the source of their food," Love-Tillotson said. "People are much more interested and open to the idea their diet could help to heal themselves. That's been a change I've seen over the past few years.""We've really found that grilling is not a seasonal sport," he said.Info: 602-3828While non-students cannot yet sign up for individual cooking classes, Mejia said he hopes to offer them next summer. In the meantime, demonstrations will continue at the Carmel Farmers Market.Cost: $25Date: 9-9:30 a.m., 10-10:30 a.m., July 23Location: Chef JJ's Back Yard, 1040 Broad Ripple Ave.Now the lessons, which cost $40-$60 per plate, consistently sell out four to six weeks in advance. Although some classes, like "Craving Crustaceans," can't use all local ingredients, Boston tries to feature Indiana-grown produce and meats as much as possible.When: 6:15 p.m., Aug. 30

Cost: $45

Rally Around the Grill: Kingsford(R) Charcoal Empowers Football Fans This Season With Tailgater Bill of Rights

The players and owners have finally come to an agreement, and now, football fans can enjoy the best part of the season -- tailgating! But in recent years the fans have been infringed upon with strict stadium rules. The makers of Kingsford® charcoal understand that football was made for grilling, and are empowering fans to keep tailgating off the endangered list this football season with the Tailgater Bill of Rights.

In light of recent headlines, it's important that stadiums foster a safe tailgating environment but don't restrict the experience. With restrictions such as shortening the time parking lots are open, requiring a ticket to tailgate and even banning grills, tailgating is becoming an endangered art. That's why America's favorite charcoal brand is standing with the fans to celebrate the football season. Fans can save the tailgate by signing the petition at www.Facebook.com/Kingsfordcharcoal . Following are the rights they'll be fighting for:Add to Digg Bookmark with del.icio.us Add to NewsvineFor additional information, videos and more, visit http://smnr.akamediainc.com/kingsford-save-the-tailgate/ .Once 10,000 signatures are collected, the makers of Kingsford® charcoal will present the Tailgater Bill of Rights to the professional football commissioner as well as the management teams of pro and college football stadiums across the country in an effort to persuade them to save the all-American tradition. Although tailgating at stadiums is becoming increasingly difficult, there is one place fans can grill with family and friends before the game without worrying about increased rules and restrictions -- the backyard.

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Commentary: It wasn't Ford's idea, but he bought it

It's the peak of grilling season; time to give a tip of the hat to Orin Stafford.

The company's popular Match Light brand is sprayed with an accelerant but, like the other versions, does not otherwise contain petroleum products. Or borax.Um, who?I speak of the eminent Ohio-born, Kansas-educated Orin F. Stafford, who chaired the chemistry department at the University of Oregon beginning in the early 1900s. Stafford had done his graduate work in ammonia solutions, but up in Eugene he took a sudden and decided interest in charcoal, which was then mostly used as a commercial heating and fuel source.Orin Stafford was granted two additional patents, including a 1934 award for the rotating kiln he'd envisioned back in the early 1900s. He died in 1941 after what his Science magazine obituary said was a painful illness that lasted two months.I'm going to fire up a bag of Kingsford in his honor this weekend.Ford had located the forest tract with the help of E. G. Kingsford, a lumberman who was married to one of Henry's cousins and who owned one of the automaker's earliest dealerships. Ford built a lumber mill on the site and, as thanks, named the company town that sprang up around it after Kingsford.You may know the story from here. The ever-frugal Ford was looking for ways to use the mill's scrap and sawdust. He heard of the briquetting process, a deal was negotiated, and soon a Kingsford plant was producing Ford brand charcoal "briquets," the ideal fuel for picnic cooking on the road. Preferably the road traveled in a Ford.Charcoal has been around for millennia, of course, prized because it burns longer, hotter and with much less smoke than wood. Stafford was especially interested in improving its manufacture and speeding the cooling time required.That's it. The briquettes do not contain any petroleum products or, as is often reported, borax. Lynn, in fact, seemed offended when I mentioned it.Stafford set about inventing a rotary kiln, which used ground-up wood or sawdust and significantly hastened the cooking and cooling process. The problem: You ended up with charcoal powder. How, he mused, to turn it into manageable pieces that would withstand the rigors and high temperatures of commercial use?Kingsford, the town, is home to about 6,000 residents. A Ford assembly plant there that turned out Woody station wagons in the 1930s and Waco transport gliders during World War II is shuttered. Most locals work at a foundry or paper mill in the area. The National Ski Jump Championships are held at nearby Iron Mountain each February.Ford himself boasted that he could get 681 pounds of charcoal from each ton of scrap, making him the early king of sustainability.He narrowly beat a competitor, Ellsworth Zwoyer, to the punch.Ford, the motor company, sold the charcoal operation to an investment group in 1951, and the brand name was changed to reflect the company's geographic location. Kingsford Products later moved to Kentucky and is now owned by the Clorox Co., which financier and summer Long Islander Carl Icahn is attempting to buy.In the early days, in fact, the briquettes, and portable grills on which to use them, were sold exclusively at Ford dealerships.Shift 1,700 miles east, to Michigan's Upper Peninsula, where Henry Ford had acquired several thousand acres of timberland to supply wood for his Model Ts. Wood for cars, you ask? Yes, early Fords contained significant amounts of lumber, including wood- spoked wheels and wooden cabin frames, seat supports, even parts of the engine cowling.There is constant debate and endless Web conjecture about what goes into modern charcoal, so I went directly to the source. According to a friendly Kingsford consumer specialist named Lynn, Kingsford contains charred wood and coal for heat, limestone to give the coals the gray ash that signals they're ready for use, sodium nitrate and sawdust to speed ignition, and starch to bind it all together.He settled on a mix of ground charcoal, starch, tar and a little water "to make the starch sticky" with the resulting mash pressed into small, pillow-shaped lumps that were cured briefly at 400 degrees Celsius, then air dried. His patent, filed 89 years ago this month, referred to the little pillows as "briquettes," after the French diminutive for brick."Borax?" she said. "No, no, no."

I'm going to fire up a bag of Kingsford in his honor this weekend.

Weber Performer Grill: A Review of the Weber Performer Charcoal Grill

There are a lot of grills available in the market, but there are just some that make a big difference when it comes to grilling. The Weber Performer Charcoal Grill is one of these models that are not only reliable and durable, but also high in quality and performance. This review will cover everything you need to know about the Weber Performer Grill.

FeaturesGeneral DescriptionWeber proudly endorses this model in the market with having only the best and top quality materials and components. The dimensions of the Weber Performer Grill are 40'' x 50.25'' x 28.5''. It has a steel cart framing that features extreme durability. The silver color of the framing and the dark gray working tray and charcoal bin make the entire system not only weather-resistant but also age and abuse-resistant. The bowl and lid has a variety of colors that you can choose from including black, dark blue, and green.When it comes to looks, Weber has a reputation of creating very aesthetically pleasing grills that are absolutely admirable even at a glance. The Performer isn't just any grill - it's one of the best grills in the market. It's a very versatile grill because of the excellent features it sports, but in aesthetic quality alone, it already beats the competition. It has a complete system of a grilling bowl and lid, working tray, gas ignition, charcoal ash catcher, charcoal bin, wire bottom shelf, and wheeled body. You can easily perform all your grilling tasks on this model, and you can even bring it from one place to another easily because of its wheels.Other FeaturesThere are also two Char-Basket charcoal fuel holders that hold an adequate amount of charcoal briquettes to prevent excessively high temperatures. The plated steel hinged cooking grate is not only very durable but also specially designed to make it easier for you to add charcoal underneath. The hinges allow you to lift the edge of the grate and make an opening to easily put in charcoals in the fuel holders. The weather-protected CharBin storage container is located underneath the working tray and safely keeps up to 20 pounds of charcoal. You don't have to travel to and fro to get charcoal because you already have a bin full of dry and ready-to-use charcoal briquettes. The Performer also has a Touch-N-Go gas ignition system which makes it easy for you to ignite the charcoal using fuel. Just press the button and let the charcoal work a flame. The Thermoset work table is designed for extreme durability so you can place all the foods you're going to grill ready beside your grill!The Weber Performer Grill is really a remarkable grilling system that has all the essential features for optimal grilling, as well as additional features that make it easier for you to work with your system and the food you're going to grill. So if you're planning to buy a grilling system for your home and outdoor use, the Weber Performer Charcoal Grill is the best model that you can get.ing station without worry that it might collapse. The glass-reinforced nylon handle is durable and long-lasting, giving you a perfect grip of the lid to easily access the food you're grilling. The frame also has crackproof all-weather wheels that make it easy for you to transfer the system from the front yard to the patio, and they are definitely durable for permanent use.The features of this model don't just rest at that. There are two locking casters that keep your entire system safely in place, so you won't accidentally make it move and cause a disaster. The grill also has a factory-assembled stainless steel One-Touch cleaning system at the bottom of the grilling bowl, which has a removable black aluminum ash catcher to keep your work area clean, the ash readily disposable, and the entire system easy to maintain. The entire frame also sports a no-rust aluminum vent to allow the smoke to stray from your work area. There are three tool holders on the side panel to keep your cooking tools easily accessible. The system uses 14.1 oz. or 16.4 oz. disposable propane bottles which are good for up to twelve 10-minute ignitions, so you can grill and grill as long as you desire.Conclusion

The Weber Performer Grill is really a remarkable grilling system that has all the essential features for optimal grilling, as well as additional features that make it easier for you to work with your system and the food you're going to grill. So if you're planning to buy a grilling system for your home and outdoor use, the Weber Performer Charcoal Grill is the best model that you can get.

Tailgating Inspiration From Zac Brown Band

(Family Features) With summer concert season in full swing, it's time to enjoy great music outdoors. So grab your friends and fire up the grill for pre-concert tailgate fun.

Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.comRecipe created by Southern Ground Executive Chef Rusty Hamlin on behalf of Kingsford® Charcoal, and inspired by the Zac Brown Band 2011 concert tour.Preheat grill using charcoal.

In small bowl, whisk grapefruit juice and olive oil together with basil, thyme, salt and pepper until emulsified.Tips for Your Own Rockin' Barbecue Whether you are tailgating before a concert or rocking out in your backyard, Chef Rusty has sure-fire recipes and tips to help impress a hungry crowd of concert goers:Dynamic live shows and home-style cooking have been part of the band's playlist since the early days when the musicians started jamming at Zac's Place, a restaurant located outside of Atlanta and formerly owned by front man Zac Brown and his dad. The band now takes the restaurant on the road with the famous Eat & Greet.'Cued Country Beet Salad with Grapefruit Vinaigrette Preparation Time: 10 minutes Total Time: 15 minutes Number of servings: 6Opening Act: Impress guests with delicious appetizers. Try the recipe for 'Cued Country Beet Salad from Southern Ground Executive Chef, Rusty Hamlin. Yes, even salad can be prepared on the grill. Front Row Seats: Line your grill with aluminum foil for easy clean up of spent charcoal. The faster you clean your grill, the faster you'll get to the front row. Turn up the Flavor: Closing the lid of a kettle grill is a good tactic to lock in flavors and turn up the heat. However, grillers should only close the lid when cooking thick foods and the grill temperature must be kept low to avoid burning food.Grill beets for 5 to 7 minutes over medium heat, or until they have softened and have grill marks. Remove beets and place a large bowl. Once cool, cut beets in half.About Family Features Editorial Syndicate This and other food and lifestyle content can be found at www.editors.familyfeatures.com . Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.Combine beans, onions, beets and goat cheese in large bowl, and toss with enough vinaigrette to lightly coat. Chill covered for 30 minutes or until ready to serve.Bringing two summer favorites together -- music and barbecue -- Kingsford charcoal has partnered with the two-time Grammy Award winning Zac Brown Band to offer fans concert tickets and a chance to enjoy a grilled meal with the band before shows.Bring three inches of cold water to boil in a 2-quart saucepan. Once boiling, add green beans to pan and cook for 1 to 2 minutes, or until bright green. Drain beans and place in large bowl, filled with ice and water. Once cooled, remove beans and place on a paper towel to drain.For the chance to win Zac Brown Band concert tickets as well as pre-show Eat and Greet passes, head over to www.Facebook.com/KingsfordCharcoal . Also, check out www.Grilling.com for more delicious recipes to prepare at your next backyard tailgate.Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1693158Place onions in vegetable grill pan over direct heat for 3 to 4 minutes. Remove from grill and let cool.

Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.com

Different Types of BBQ Grills

Summer is here and the steaks are ready to grill, the only problem is that you don't know exactly what type of barbeque grill to buy. There are many questions that need to be asked when buying a grill. Things such as cost, ease of use, other uses besides grilling, flavor and portability should be considered. The most important item in this list depends on what you want. This article looks in detail at the different categories and makes a judgment on which grills would be best in that category, charcoal, propane, natural gas or smokers.

CostIf cost is the main factor, the grill to go for is charcoal. They start at $15.00 for a small, basic unit and only $30.00 for a standard 22" kettle grill. Propane grills are the next lowest in price, starting at around $100.00 for a basic unit. A small smoker starts at around $130.00. Since natural gas grills are supposed to be hooked to a home's gas line, they tend to be larger units, and more expensive starting around $300.00. They now have dual fuel grills as well that use natural gas most of the time but can also use propane; these are the most expensive with an asking price of $450.00 up.Ease of UseAdditional FeaturesPortabilityWhen portability is the most important requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren't left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.Natural gas or propane grills can offer additional cook spaces that a charcoal or smoker unit cannot. If you plan to cook full meals on your grill, gas burners and a warming tray come in handy. A rotisserie option may also be important to you depending on what you want to grill.FlavorThe easiest grill to use is probably the natural gas grill. It is hooked to your homes natural gas line and therefore doesn't require you to buy large propane tanks on a regular basis. Getting a grill that has a battery powered or electric starter makes things even easier. Propane is probably the next easiest to use since there are no charcoal briquettes or wood chips to worry about. While it seems that a larger grill is a better grill, remember that larger also means a larger area to clean.

When portability is the most important requirement, propane is the way to go. Charcoal grills run a close second. Small propane tanks make it easy to take your grill camping or to a tailgate party and you aren't left wondering where to put the smoldering coals. Charcoal can work and there are several small portable units available; just make sure you have a plan for what to do with the used briquettes.

Author: Emma Snow

Barbecue Ribs - Competition Style in Your Backyard

Great barbeque recipes are hard to come by. Most recipes and books leave out important information like times and temperatures. In our book, �Competition BBQ Secrets�, we give you all the details on how to cook professional competition quality meats. And... guess what? You can do it to in your back yard. You don�t need a fancy $2000 offset smoker. Just use your Weber kettle grill!...

Gas grills are significantly more expensive due to their added complexity, and higher heat. They are also considered much cleaner as they do not result in ashes (which must be disposed of) and also in terms of air pollution. Proper maintenance may further help reduce pollution.Let�s start smokingAn alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal but unlike briquettes it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who fear that artificial binders may be used to hold briquettes in their shape.We are going to focus on the flame, and the types of flame sources for our barbecue. There are basically three main sources in use today: Wood, Charcoal, and Natural gas or propane.CharcoalThe type of wood chosen is really what sets this method apart from the others. This is where the gourmet can really experiment. Let's go through some of the woods available to get a feel for the differences we can expect.Gas grills are easy to light. The heat is easy to control (via knob-controlled gas valves on the burners), so the outcome is very predictable. They result in a very consistent and tasty result, although some charcoal purists argue it lacks the flavors available only from cooking with charcoal. Advocates of gas grills claim that gas cooking lets you "taste the meat, not the heat" because it is claimed that charcoal grills may deposit traces of coal tar on the food. Many grills are equipped with thermometers, further simplifying the barbecuing experience. However propane and natural gas produce a "wet" heat that can change the texture of foods cooked over such fuels.The choice and combination of woods burned result in different flavors imparted to the meat. Different types of wood burn at different temperatures. The heat also varies by the amount of wood and controlling the rate of burn through careful venting.Prepping your ribsNow all you do is place your meat in the center of the grate - away from the charcoal piles. When I smoke ribs, I use a rib rack on top of the grate. Weber makes a good rib rack and you can get one at any good store that sells Weber grills. Place your trimmed pieces anywhere not directly over the coals. Throw some soaked mesquite chips directly on the charcoal and close the lid (don�t overdo the mesquite chips - mesquite imparts a strong smoke taste so a little goes a long way). Feel free to used soaked hickory, pecan, oak, apple, or any other �flavor� of wood chips that suits your taste buds. This is another way to personalize your barbeque recipes... there are all different types of woods and wood combinations that you can use. There are even unique and exotic woods like grape vine. I personally like mesquite as I feel it is the only smoke flavor that will not get covered up by your sauce. If done right, it�s not overpowering, but you can still taste that delicious smoke flavor.After all coals are ashed-over (generally 15-25 minutes), they are spread around the perimeter of the grill, and the meat is placed in the center for indirect cooking. For additional flavor and attractive appearance, thicker cuts of meat may optionally be seared over direct heat (outer perimeter of grill) prior to indirect cooking in the center. Water-soaked wood chips (such as mesquite, hickory, or fruit trees) are often added atop the coals for an extra smoky flavor. The temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.Ready for glazing

After removing from the foil, apply your favorite BBQ sauce and glaze the ribs for one more hour. You can cut your BBQ Sauce with honey to make a sweet glaze if that is what you like. Apply your glaze to both sides and flip after 15 minutes and reapply glaze after each 15 minutes. After one hour of glazing, let your ribs rest for at least 15 minutes and then slice between each bone. You are now ready to sink your teeth into some of the best ribs you have ever tasted! Mouth watering, tender, and falling off the bone good!

Author: Bill Anderson