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Pecinka Ferri, a New Jersey-based equipment supply rep, recently hosted a special event called "Hot Dog Days of Summer Barbecue" to showcase outdoor cooking strategies. The event featured the Josper grill, which is popular among chefs and operators for its ability to quickly create menu items with a minimal footprint. Pecinka Ferri aims to enhance the overall dining experience by incorporating outdoor cooking into restaurant and food service operations. The event brought together operators, dealers, and consultants to experience the innovative outdoor cooking solutions at Pecinka Ferri's headquarters. [Extracted from the article]

The article offers tips on how to host the perfect Southern-style backyard BBQ, focusing on creating an inviting outdoor setting, planning a Southern-inspired menu, and ensuring you have the right BBQ equipment and techniques. It also emphasizes the importance of providing refreshing beverages and lighting up your backyard for a warm and inviting atmosphere.

Chef and restaurateur Jamie Oliver has partnered with Weber barbecues to release new barbecue recipes, encouraging people to move away from basic burgers and bangers and explore big flavors in outdoor cooking. The partnership aims to inspire people to barbecue all year round and highlights the benefits of barbecuing, such as bringing people together and creating unique flavors. A survey conducted by Weber found that 77% of people associate good weather and outdoor moments with barbecues, and the partnership aims to provide the knowledge and recipes to make year-round barbecuing a reality. [Extracted from the article]

The article explores the kitchen arts of the people in the U.S. during their spare time. Like that of the primitive age, many Americans already consider cooking outside during in a fine day as hobby and fun. Some consider barbecue grill at the lawns with friends, relatives, and neighbors. This developing hobby has also contributed, as a chain reaction, to the sale of charcoal and assorted cooking devices.

The article explores the theatre and flavour of an open flame and what it can do for food. Topics discussed include how outdoor cooking can help increase a restaurant's income, merits of installing a wood-fired oven in an outdoor space, and key factors that restaurateurs should consider when purchasing outdoor cooking equipment.

Presents an outdoor cooking guide. Barbecue grilling the Italian alfresco way; Four techniques for grilling; Common barbecue bloopers and how to avoid them; Recipes. INSET: The best flavors for a summer barbecue..

The article focuses on the debate over whether disposable barbecues should be banned due to their environmental and safety concerns. Topics include their role in causing wildfires, issues with improper disposal and littering, and the arguments for and against a ban, balancing safety risks with traditional outdoor cooking practices.

Guide to outdoor grilling. Deciding which grills to use; Grilling techniques; Barbecue combinations; Selecting wood or charcoal; Preparing meats; Oiling the grill; Grilling vegetables. Recipes included.

The article discusses how German manufacturer LANDMANN is challenging traditional barbecue stereotypes by expanding its target demographic and focusing on customers' individual needs. Topics include the importance of family and socializing, the inclusion of vegetarianism and veganism in barbecuing, and the company's efforts to engage customers through education and partnerships.

The article discusses that the COVID-19 pandemic had an accelerating effect on the popularity of outdoor cooking and eating, with home cooks and hospitality operators alike investing in products and tools to help them elevate outdoor cooking and eating experiences.

Evaluated different types of outdoor grills. Origin of the barbecue grills; Prices; Charcoal grills; Electric grills; Gas grills; High-end grills; Outdoor cooking. INSET: Chicken a la PM, by Joe Oldham.

The article evaluates several brands of barbecue grills or barbecues including the Weber Q320, the Cordon Bleu Deluxe CD4CWWH, and the Everdure E2GO.

The article presents a comparison of barbecues including the Weber Family Q300, Everdure Buddy Patio NBUDLPC-09, and Coleman RoadTrip Grill 9949-750XA.

The article offers information on the innovation in the grill by several restaurants in the United Kingdom. such as the Bertha range, have become very popular. It discusses chefs can then premiurnise their dishes using menu descriptors to highlight that the item has been cooked in a charcoal oven, and the variety of wood chips used, such as apple or beech.

The article presents several recipes for backyard barbecue parties including Watermelon-Tomato Gazpacho, Sweet Potato Salad with Lemony Buttermilk Dressing and Chocolate-Peanut Butter Cupcakes.

The article discusses grilling as an American tradition. It states that 80 percent of Americans own grills. Grilling's intense heat requires keeping close tabs on flame flare-ups. Excessive charring may pose health risks and researchers have found out that there are cancer-causing compounds form both on the blackened parts of food and within the smoke from burned fat. With the convenience of propane-fueled grills, combining food with fire is now an any-day-of-the-week pursuit.

Presents tips on barbecue cookery. Techniques in grilling meat and poultry; Procedure for grilling vegetables and fruits; Barbecue recipes including Grilled Salmon with Minted Cucumber Sauce.

Presents steps for grilling from restaurant owner Chris Schlesinger. Basic grilling essentials; Choice of the right fuel; Measurement of the charcoal; Selection of the right fire set up and method for gauging heat. INSET: The Basics.

Evaluates several indoor barbecue grills. Delonghi CG 248 Griia Tutto Ciack; Breville HG8 Char Grill Plus; Sunbeam Sizzling Grill HG2300.

Presents a shopping guide to outdoor gas grills. How sales of gas grills have grown since 1989; What consumers should look for when buying a gas grill; The advantages of a grill made from stainless steel and cast aluminum; Grill features to look for; Warranties on gas grills. INSET: FIRE, GOOD: GRILLING MADE EASY, by Fred W. Frailey.

The article discusses the Q BBQ Fest held at the University of Colorado's Folsom Field in Boulder, Colorado in November 2023. It aimed to bring the community together, showcasing the city's appreciation for barbecue. It emphasizes the unique flavor of the Boulder event, with students and young populations participating and suggests that the success could lead to the expansion of Q BBQ Fest to other college campuses nationwide.

Focuses on the popularity of outdoor gas grills in the United States. Perception of health benefits from grilling food; Features of high-end grills, including range of temperature; Price and features of several models, including the Viking VGBQ532-3RS and Dynamic Cooking Systems' DCS48D-BQAR; Use of gas in charcoal grilling.

The article evaluates outdoor cooking and dining products including Nordic range of storage and serving pieces by T&G Woodware, Smidge serveware by Smidge, and barbecue cooking and dining accessories by Tramontina.

Presents recipes for grilled steaks and dinners outdoors. Beefsteak Florentine; Steak House Tomato Salad; Frozen Fruit Pops.

The article focuses on buying equipments for outdoor cooking. It is said that several models of barbecues are available in the market to suit every backyard and budget. The available options include infra-red rotisseries, built-in LED lighting, coolers and warmer drawers, pull-out chopping boards, pizza stones and storage for condiments. Peter Anderson, product manager at Barbeques Galore, suggests to consider durability, surface material, performance and pricing before selecting a product.

The article evaluates several outdoor cooking equipment including the Red Centre Gas Oven, Matador six-burner Classic Kitchen, and Torquay II barbecue.

Shows United States distribution of outdoor cooking preferences. Location of those who prefer charcoal to gas grills.

Focuses on high-end grills and other equipment for outdoor cooking. Grill features, sizes and costs; Accessories, including outdoor heaters and lighting; Outdoor bars and beverage service.

The article discusses miscellaneous topics related to the American barbecue cooking. Topics discussed include review of several barbecue restaurants across Austin, Texas like Terry Black's BBQ and Kemuri Tatsu-Ya; considering sauce as a crutch by weak pitmasters to cover up flaws; and a recipe for the Leroy and Lewis's Beet Barbecue Sauce.

The article offers information on several grilling devices including Spirit E-330 Premium, Masport S/S-4 and Char-Broil Patio Bistro 240.

Profiles several groups of people who make barbecue. Rick Browne; Sisters Diane and Lee Ann Whippen; How Lee Ann began to make pulled pork barbecue; Jazz musician Kermit Ruffins; Steve Hawk of Georgia.

Evaluates a number of gas grills, some of which include features such as infrared cooking systems. Prices of the grills, which range from $200 to over $1,000; Fire hazards of deep-fat fryers, which are included with Coleman grills; Grouping of models according to measurements of the primary cooking-grid area; Advice to look for gas burners which are warranted for at least 10 years; View that cast-aluminum carts are the best choice on a grill; Recommendation of the Jenn-Air JA460P, which was the top pick overall. INSET: Six ways to botch a barbecue.

Evaluates different brands and models of gas grills. Broad price range among models of gas grills; Options and features to consider in the purchase of a gas grill; Results of product tests, which indicated that many lower-prices grills performed nearly as well as more expensive ones; Product recommendations and safety tips. INSET: Gas grills: Features to look for.

Focuses on claims by cooks that food cooked on grills of charcoal or wood beats that of gas grills. Mention of Chris Schlesinger's 'Let the Flames Begin,' which offerings advice to people grilling with charcoal, as well as recipes; 'Beer-Can Chicken,' by Steven Raichlan, which suggest flavoring chicken before grilling with beer; Texas-style grilling advice in 'Legends of Texas Barbecue Cookbook,' by Walter Jetton.

Provides a list of barbecue grills, their prices, and contact information for purchasing them. The Napoleon Gas Grill that enables the user to cook with gas or charcoal; Tool Box Grill, designed by Wayne Hermansen; The Rotal Barby; Others.

Offers Web sites that give advice and tips on buying and using grills. Barbecuen.com which offers hints about cooking on the grill and recipes; 3men.com which offers advice and skills for barbecuing; Smokering.net which links to restaurants, suppliers and barbecue clubs.

The article focuses on barbecuing techniques developed by Bill and Cheryl Alters Jamison, authors of "Smoke and Spice" and "The Big Book of Outdoor Cooking and Entertaining." The couple use specific terms to describe the primary types of live-fire cooking. Direct grilling involves quick cooking of smaller cuts of meat and vegetables. The two-level grilling allows cooking of medium-size pieces of meat all the way through without burning the exterior.

Presents information on gas grills for outdoor cooking.