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Consumers Proclaim Fall as Prime Grilling Time

As fall breezes in, consumers continue to fire-up the grill. Seventy-six percent of consumers polled by the Hearth, Patio & Barbecue Association say fall is a prime time for outdoor grilling because cooler weather provides ideal grilling conditions. In fact, with daylight-saving time beginning later this year, nearly three-fourths of consumers say they will keep grills sizzling well past Labor Day. 

Whether it’s about the ease and effortlessness of cooking outdoors or the enjoyment of preparing traditional fall recipes outside, consumers are turning to the grill to make delicious meals for tailgating, neighborhood get-togethers and other traditional seasonal events.

This fall, savor the aromas from the grill that go beyond the traditional chicken, burgers and steaks. HPBA’s poll reveals consumers are becoming more adventurous and likely to try traditional indoor food recipes on the outdoor grill such as brisket, casseroles and even fruits and veggies.

Fall 2007 Consumer and Press Materials

To help consumers jump start the fall grilling season, four-time James Beard award- winning authors of The Big Book of Outdoor Cooking & Entertaining, Smoke & Spice and other books on grilling and barbecue, Cheryl and Bill Jamison are sharing traditional indoor recipes with new twists that are ideal for the outdoor grill. 

For more recipes click here.

And for more information on the Jamisons, please visit www.cookingwiththejamisons.com

Grilled Catfish Fillets with Tabasco Butter Sauce

2 tablespoons celery salt
2 teaspoons freshly milled black pepper
2 teaspoons sweet paprika
1/8 teaspoon ground cayenne
Six catfish fillets, about 8 ounces each and ¾ inch thick

Tabasco Butter
4 tablespoons (½ stick) butter
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 to 1½ tablespoons Tabasco sauce
Salt, optional
Vegetable oil spray

Make a spice rub, combining in a small bowl the celery salt, pepper, paprika, and cayenne. Coat the catfish with the rub. Wrap the catfish in plastic and let them sit at room temperature for 20 to 30 minutes. Fire up the grill*, bringing the heat to medium-high. Place butter ingredients in a small saucepan. Heat on either the stovetop or on the grill until melted and bubbly and keep warm over low heat. Just before placing the fillets on the grill, spray the fillets lightly, but thoroughly, with oil before placing them on the grill. Grill catfish uncovered for a total of 7 to 9 minutes, carefully turning twice so that one side cooks a bit longer and crisps a bit more than the other. Use a spatula rather than tongs for turning the catfish—this prevents loss of juices. The fish is done when flaky and opaque. Serve immediately with the crisper side up, accompanied by the sauce. Serves 6.

*Note: Before firing up the grill to grill fish, make sure to have a clean, oiled grate.

Source: America’s Outdoor Cooking Experts, Bill and Cheryl Jamison

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