Posted January 31, 2006 by Nick Lindauer in Recipes

HPBA Stats & BBQ Queens Super Bowl Recipe

Stephanie Holbrook over at the Hearth, Patio, & Barbecue Association has written to share with the HSB some interesting statistics from their new study on recent changes in the BBQ industry. For those that aren’t quite sure what the HPBA is, she was kind enough to explain:

“Basically, the HPBA is trade association that represents and promotes the interests of the barbecue industry in North America. The Association includes manufacturers, retailers, distributors, manufacturers’ representatives, service and installation firms, and other companies and individuals – all having business interests in and related to the hearth, patio, and barbecue products industry. In regards to this specific initiative, HPBA is working to promote year-round grilling.”

Recent Survey Results

  • 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.

Stephanie was also kind enough to share a recipe from the not yet released upcoming cookbook by the BBQ Queens. If I had a outdoor grill, I would definately try this one this weekend, of course I would add a bit more spice. I think working a few habaneros into the burgers prior to grilling would do just the trick.

Wood-Grilled Brie Burgers with Grilled Onions and Tomato-Avocado Relish
Serves 4

Adapted from Weeknight Grilling with the BBQ Queens (Harvard Commonpress, April 2006) (not yet released)

Adding wood chips or pellets to the fire gives you more of a wood smoky taste. Don’t be afraid to grill a whole baby brie; it’s a lot easier than you think. You just have to pay attention and turn it the minute you see the cheese starting to ooze out of the rind. Once it has started to “ooze” on both sides, take it off the grill. The relish is your vegetable and salad all rolled into one.

Tomato-Avocado Relish
Makes about 4 cups
1 pint cherry tomatoes, cut in half
1 ripe avocado, pitted and diced
2 tablespoons finely chopped red onion
1 jalapeno pepper, seeded and diced
2 garlic cloves, minced
¼ cup finely minced Italian parsley
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
Fine kosher or sea salt and freshly ground black pepper to taste

1/3 cup wood chips or wood pellets
1 pound ground chuck, formed into four 1-inch thick patties
1 large red onion, peeled and cut into ½-inch thick slices
1 small wheel of baby brie
Olive oil for brushing
Fine kosher or sea salt and freshly ground black pepper to taste Seeded hamburger buns, Kaiser rolls, or ciabattini, optional

1. To make the relish, combine all ingredients in a bowl. Cover and refrigerate until ready to serve. (The avocado will darken over time, so make this right before you wish to serve it.)

2. Prepare a hot fire in your grill. Oil a perforated grill rack and place on the grill. If using a charcoal grill. Enclose the wood chips or pellets in a foil packet with holes poked in the top; place the packet on the grill grate over the heat source and make sure the chips or pellets are smoldering before you begin to grill the burgers.

3. Place the patties on a plate on a baking sheet. Brush the red onion slices and the brie with olive oil on both sides. Place on the baking sheet.
Season everything to taste.

4. Grill the onions on the prepared perforated grill rack, turning once, for 8 minutes. Grill the burgers, turning once, for 7 minutes for medium.
Grill the brie on the prepared perforated grill rack, turning once, for 7 to
8 minutes, or until both sides get good grill marks and the cheese is just beginning to ooze out of the rind.

5. To serve, top each burger with the grilled onions. Cut the brie into 4 wedges and place a wedge on top of each burger. Place on a bun, if you wish.

Serve with the relish on the side.

Nick Lindauer

The Original Hot Sauce Blog