November 02, 2017
Hearth, Patio & Barbecue Association Offers Expert Tips to Help Take Your Thanksgiving Outside
Arlington, Va. – Each year, 14 percent of grill owners cook all or part of their Thanksgiving meals outside, on the grill or smoker*. Whether it’s for the flavor or the fun, these backyard chefs know that cooking a holiday meal over the flame makes the annual gathering even more memorable.
This year, Hearth, Patio & Barbecue Association encourages more people to take their Turkey Day outdoors. To get you inspired, HPBA is offering a variety of Thanksgiving meal prep and presentation tips and recommendations from some of the nation’s foremost grilling experts:
Have a True Outdoor Celebration. “Add some seasonal citrus to your meal with grapefruit juice and tequila cocktails. Hang a string of clear white lightbulbs over your patio to add a festive sparkle to your pre-feast cocktail party.” – Robb Walsh, Barbecue Expert.
Prioritize Food Safety. “Avoid pre-stuffed turkeys to reduce the risk of contamination.” – Harry Soo, Award-Winning BBQ Competitor. “Clean, clean, clean! Make sure you wash your surfaces and cooking utensils before and after use. Store food below 40 degrees Fahrenheit until ready to use, and cook to correct internal temperature.” – Paul Kirk, Baron of BBQ, World BBQ Champion.
Cook to the Proper Temps. “Aim for 165 – 170 degrees in the breast and 175 – 180 degrees in the thigh.” – Tuffy Stone, World Champion Pitmaster.
To Brine or Not to Brine? “While brining isn’t necessary, it is a great way to ensure the turkey is moist and flavorful” – Clint Cantwell, Pitmaster and Editor of Grillocracy.com. “I prefer dry brine over a wet brine. It’s less work and easier to clean. With dry brines, only the surface of meat is covered in salt, but in a wet brine, the entire bird is soaked in a salt solution before cooking.” – Harry Soo, Award-Winning BBQ Competitor.
Deep Frying Your Turkey? Know the Safety Steps. “Set up the fryer on a flat surface at least 10 feet from your home. Make sure the turkey is completely thawed and dried. Smaller turkeys (10 to 12 lbs.) work best for frying. Wear mitts of grilling gloves and long sleeves for protection. Monitor the oil temp so it doesn’t get too hot. Never leave the fryer unattended.” – Mark Pittman, Pitmaster, Meat Church BBQ.
Rest Before Carving. “I like to let my turkey rest for a full 30 minutes before carving. The resting time is really important to keep the juices in and make it easy to handle.” – Ray Lampe, Dr. BBQ, Hall of Famer.
Make the Most of Leftovers. “Grilled turkey breast, sliced and served over mole sauce with black beans and flour tortillas. It’s a great change of pace for the holiday.” – Robb Walsh, Barbecue Expert.
*Source: 2017 HPBA Barbecue Lifestyle, Usage and Attitude Study
About Hearth, Patio & Barbecue Association
The Hearth, Patio & Barbecue Association (HPBA), based just outside of Washington, D.C., is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of fireplace, stove, heater, barbecue and outdoor living appliances and accessories. HPBA provides professional member services and industry support in government relations, events, market research, education, certifications, consumer education and industry promotion.
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Media Contact: Eric Davis, Harvest PR & Marketing, 612.424.7545, eric@Harvest-PR.com.