LIGHTNING RELEASES (1/28/2014) – This Super Bowl, nearly one-third of all American grill owners will fire up their grills to celebrate the contest between Seattle and Denver and watch the year’s most novel commercials with family and friends.* Yet winter grilling can present challenges to novices and experts alike.
Blue Rhino, the company known for its industry-leading propane brand (www.BlueRhino.com), its Mr. Bar-B-Q® line of innovative, premier barbecue accessories and outdoor lifestyle tools (www.MrBarBQ.com), and other outdoor living products such as grills and fire pits, offers these 10 tips for grilling with gas this Super Bowl and all winter long:
- Never Punt: Don’t forget to pick up a fresh, ready-to-grill propane tank BEFORE the festivities commence. Blue Rhino is available at more than 45,000 retail locations nationwide. You can even sign up for propane email reminders at BlueRhino.com.
- Safety: Dress warm, but be careful of any hanging fabric that could catch fire. A cover-up with an elastic band around the wrist or a button closure is a perfect choice. Also, select warm gloves that allow you to move your fingers, such as fingerless gloves, or ones with fingertips that can be folded back.
- Line of Scrimmage: Place your grill in a location that’s sheltered from cold winds, but is approximately 10 feet from any combustible surfaces. Don’t place it against siding or near other materials susceptible to heat damage or catching fire. NEVER GRILL IN A GARAGE OR ENCLOSED SPACE.
- Don’t Fumble: Propane grills can be harder to light in the cold. To make it easier, do NOT turn the handwheel on the propane tank all the way on. Instead, try turning it just a single turn before lighting.
- Kickoff: Preheat the grill to about 300°F and liberally apply vegetable oil with brush or spray bottle. Close the grill and allow it to sit for about 20 minutes.
- Snap: It will be dark, so attach a Mr, Bar-B-Q Magnetic Barbecue Light to your grilling tool so you don’t have to bend close to see what’s going on.
- Don’t Mishandle: Let the grill do the work. Resist the urge and turn foods over as little as possible. Depending on the type of food you are cooking, leave the lid down in the winter to help the grill retain as much heat as possible.
- Avoid the Blitz: To reduce flare-ups, use lean cuts of meat, or trim fat. Avoid cooking at very high temperatures. If a flare up does occur, put the grill lid down, or turn all burners OFF and move food to another part of the grill. After the flames subside, re-light the grill. DO NOT spray water on flare-ups.
- Touchdown: After you’re done cooking a fabulous meal and after the grill has cooled, clean cooking grids and racks with quality grill brushes, grill cleaners, and stainless steel cleaners. Wear protective gloves and gently remove build-up.
- End Zone: After every use, allow grill to cool. Then, lightly coat cooking grids with cooking oil, empty grease pan, wipe outside surfaces with a suitable cleaner, and protect surfaces with a quality cover that fits your grill.
Super Bowl Recipes by Chef Michael Steifman of Michael Stuart New York
Five Cheese & Bacon Stuffed Jalapenos (22 Servings)
• 22 large jalapeno peppers
• 1 cup bacon, cooked and chopped
• ½ cup grated parmesan
• ½ cup shredded mozzarella
• ½ cup shredded cheddar
• ¼ cup crumbled gorgonzola
• ¼ cup cream cheese
1. Heat the grill to medium.
2. Cut tops off jalapenos and tap out seeds.
3. Place cheeses and bacon in a food processor and pulse until well combined and creamy.
4. Place jalapenos facing up in jalapeno cooker slots.
5. Put cheese mixture in piping bag, and fill each jalapeno to the top. If you don’t have a piping bag, use a small spoon to put cheese into the peppers and push down carefully until filled.
6. Once all the jalapenos have been filled, place rack directly on grill.
BBQ Pulled Pork & Grilled Peaches (Serves 12)
• 5 lbs. Boston butt or picnic roast pork shoulder
• 1 cup bacon, cooked and chopped
• 6 ripe peaches, halved and pits removed
• 2 tbsp. grapeseed or canola oil
• 1 cup BBQ sauce
• ¼ cup pork rub
• 12 hamburger buns
1. Heat outer sides of grill on low heat leaving center off.
2. Cover pork evenly, including all open spaces, with the rub, and tie roast with butcher twine to hold shape.
3. Place pork on center grate of grill and cover with aluminum foil. Cook over low heat for 6-8 hours or until meat easily pulls apart, then remove from the grill and let stand until it comes to room temperature.
4. Toss peaches with grapeseed oil, salt & pepper and place on the Mr. Bar-B-Q Non-stick Fusion Topper. Cook until peaches are caramelized on outside (about 10 minutes).
5. When pork has cooled, remove butcher twine and shred with Mr. Bar-B-Q Grilling Claws.
6. Put pork in a large sauce pot with the barbecue sauce and heat until the pork is glazed with the sauce.
7. Place a mound of pulled pork on the bun and top with a piece of peach.
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About Blue Rhino About Mr. Bar-B-Q *2013 Barbecue Consumer Research Report from the Hearth, Patio & Barbecue Association
n 1994, Blue Rhino – named for the color of a propane flame and the endangered animal – launched America’s first branded propane tank exchange service. Today, Blue Rhino is more than propane, with a full line of products at the heart of outdoor living. This includes grills, heaters, fire pits, fireplace accessories, mosquito traps, charcoal, and more sold under brands such as Mr. Bar-B-Q®, Endless Summer®, UniFlame®, and SkeeterVac®. Blue Rhino’s leading propane exchange brand is available at more than 45,000 retail stores in 50 states and Puerto Rico and is based in Winston-Salem, N.C. Blue Rhino is a division of Ferrellgas, L.P. For more information, visit www.BlueRhino.com.
Mr. Bar-B-Q®, a Blue Rhino brand, is the world’s expert in designing innovative, premier barbecue accessories and outdoor lifestyle tools. There are more than 400 Mr. Bar-B-Q products, including tools and tool sets, brushes, baskets, toppers, accessories and grill covers. Unlike other products, Mr. Bar-B-Q products can be used for charcoal, gas or electric grills. Over 120 products are patented. Most Mr. Bar-B-Q products range in price from $9.99-$19.99. For more information, visit www.MrBarBQ.com.
Note to editors: To receive Mr. Bar-B-Q or Blue Rhino product samples or images, please contact Cynthia Greenwood at 847-404-8404 or Cynthia@newsmark.com or Gigi Lubin at 773/549-0000, ext. 102
About Blue Rhino
About Mr. Bar-B-Q
*2013 Barbecue Consumer Research Report from the Hearth, Patio & Barbecue Association