Fine Steak Or Bargain Burger?

Posted on May 13, 2008
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The last time you popped down to your local butcher, did you find yourself heading straight to the best cuts of tender meat, or just longingly gazing at them, and buying the cheap burgers again?
Well, if you own a blog or two, BloggerWave can help you out. All you need to do is decide which tasks you want to take on, write a post linking to the requested page, and after your work has been checked by the admins, you get paid!

Grills, Barbecues & Food

Posted on February 12, 2008
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There are many types of grills, the majority of them being in one of two types - gas-fuelled or charcoal. There is a debate over the virtues of charcoal or gas for use as a cooking method.

Grilling is a tradition in the United States. There are “cook-offs” for steak-grilling and barbecue (Southern and MidWestern style) around the United States with large cash prizes involved in many of them. The majority of people in these competitions use charcoal, usually in large, custom-designed steel or brick grills. Some are simply a couple of large oil drums sawed lengthwise on their sides to make a lid and grill base, whilst others are large, vehicle sized grills made of brick, weighing close to a 1000 Kg !

Gas-fuelled grills normally use Natural Gas (NG) or Propane (LP) as their fuel, with the gas-flame either directly cooking the food, or otherwise indirectly, by heating grilling elements, which in turn emit the heat necessary to cook food. Gas grills come all in sizes, ranging from small, single steak grills up to large, industrial sized restaurant grills which have the capacity to cook enough meat to feed scores of people. Gas grills are manufactured to EITHER use LP or NG, though it is possible to convert a grill from one gas fuel source to the other.

Charcoal grills often use charcoal briquettes as their fuel. The burnt briquettes will transform into embers radiating the heat necessary to cook food. E.G. Kingsford was the major influence behind the American grilling tradition. He was a relative of Henry Ford, who saw that Ford’s Model T production lines were producing a large amount of wood scraps, that were just being discarded. Mr Kingsford proposed a simple idea to Ford, namely to set up a charcoal manufacturing facility next to the car assembly line, and sell the charcoal, with the Ford name, in Ford dealerships. Ford immediately implemented his idea. After Kingsford’s death, the charcoal company was renamed Kingsford Charcoal Co. in his honour.

Another personality in the charcoal grilling arena is George Stephen. The typical American charcoal grill is a metal, hollow hemisphere with three legs & a small metal disc to catch ash, with another grate lower down, to hold the charcoal and an upper grate to hold the food to be cooked. He is credited with creating this hemispherical grill design, jokingly called “Sputnik”, at the time, by his neighbours. Stephen, who was a welder, worked for Weber Brothers Metal Works, a metal fabrication shop, who mainly welded steel spheres together to make life buoys.

Stephen was sick of wind blowing ash onto the food when it was grilled. Luckily, he had an epiphany one day: he took the lower half of a buoy, welded three steel legs onto it, and constructed a more shallow hemisphere for use as a lid. He took it home and within months was selling the grills, first to his neighbours, then to customers who had heard of the grill’s reputation through word of mouth, and finally started the Weber-Stephen Products Company.

Gas Grills - 9 How Tos for Spring Start Up

Posted on January 8, 2008
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How do I prepare my grill for spring?

Be sure to clean spider webs out of the venturi tubes as described below.

You may open your grill in the spring and find remnants of the meal you cooked on it last season. Don’t worry. According to Howtocleananything.com, cleaning the grill is actually easier than most people realize, and you can usually forego the brushes, dirty sink and elbow grease if you start the day before you need the grill. However, use the following method only after checking with your owner’s manual. Some manufacturers warn against using oven cleaner on any part of their grill.

Lay a plastic bag on the ground, followed by a newspaper, then lay your grill on top of the newspaper. Spray liberally with an oven cleaner, and cover with another layer of moist newspaper. Follow this with another plastic bag and weigh down the edges so the whole mess doesn’t end up in your neighbors yard. Now instead of scrubbing and scouring, just let the oven cleaner do the work for you overnight. The next day, remove the grill and place all the saturated newspaper into one of the garbage bags. Wear gloves and follow all of the manufacturers safety precautions whenever working with caustic cleaners, such as oven cleaner. Rinse the grill thoroughly, and then wash off any remaining oven cleaner residue with some soapy water. Rinse again, coat with a light brushing of vegetable oil, and you’re ready to go! It is a good plan to fire up your barbeque for 30 to 45 minutes on High temperature to sanitize everything before the first use of the season. How do I season the cooking grids for the first time?

For a new grill, you need to burn off the protective oils that are applied by the manufacturer by running the grill on high for about 30 minutes. After the grill cools, coat the grids with a vegetable oil spray and run for 30-45 minutes on high. This will draw the oil into the grids and prevent foods from sticking.

How do I clean the cooking grids?

As soon as the food is removed from the grill, brush the grills with a grill brush for about 10 seconds. If you have porcelain-coated grills make sure you only use a brass bristle brush, never scraping the grill with the scraper that is usually attached to most brushes.

Then turn off the grill immediately. After the grill has cooled down spray vegetable oil, such as Pam, liberally on the grill (this should also be done before you light the grill each time as well). What this does is loosen whatever food is stuck to the grill, knocking it into the bottom of the grill where it will be incinerated the next time the grill is pre-heated.

Turning the grill on high for ten minutes will emulate a self-cleaning oven, but that is like using your grill twice. Of course you may forget you are burning off your grill, and it can easily be left on for 30 minutes or more. This puts your grill through the same stress as using it 3 or 4 times, meaning you will need to purchase new parts, or even a new grill, much sooner than you should have to.

If you feel you just must burn off your grill, once a month won’t really hurt anything, but religiously brushing for 10 seconds as soon as you’re done cooking and keeping the grills well oiled is all anyone should have to do.

To help make the grill easier to keep clean, don’t apply tomato based sauces until the last few minutes before the food is removed from the grill. Marinade and baste the food with vinegar, citrus or soy-based mixtures to help make clean up easier.

How do I clean the burner?

You will from time to time have to clean the burner to keep the burner holes clean. The flame coming from the burner should be blue, if the flame is orange or red you may need to replace or clean the burner. At this time you should also check the gas supply (venturi) tubes to be sure that there are no obstructions. If you use your barbeque heavily you may want to spray a food safe organic cleaner or degreaser and let it sit for a while and hose the entire barbeque off. And for safety sake on your BBQ, you should only open the propane tank valve half a turn. It will work just as well and if there is ever an emergency, you can shut off the gas in an instant!

How do I clean the inside of my grill?

Remove the cooking grids. Using a soft brass wire brush, clean loose debris from casting sides and insides of the lid. Scrape sear plates with a putty knife or scraper, and use a wire brush to remove ash. Remove sear plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the grill into the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil, as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debris should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending on gas grill usage. For supplies, see your dealer.

How do I clean the outside of my grill?

Do not use abrasive cleaners to clean any painted, porcelain or stainless steel parts. Porcelain enamel components must be handled with additional care. The baked on enamel finish is glass like, and will chip if struck. Touch-up enamel is available from your dealer. Exterior grill surfaces should be cleaned while warm to the touch, with warm soapy water.

How do I clean the stainless steel parts of my grill?

According to the Specialty Steel Industry of North America, stainless steel needs to be cleaned for aesthetic considerations and to preserve corrosion resistance. Stainless steel is protected from corrosion by a thin layer of chromium oxide. Oxygen from the atmosphere combines with the chromium in the stainless steel to form this passive chromium oxide film that protects from further corrosion. Any contamination of the surface by dirt, or other material, hinders this passivation process and traps corrosive agents, reducing corrosion protection. Thus, some form of routine cleaning is necessary to preserve the appearance and integrity of the surface.

Like any surface that is exposed to the environment, stainless steel can get dirty. Dirt and soil can consist of accumulated dust and a variety of contaminates that come from many sources, ranging from the wind to everyday use. These contaminates will vary greatly in their effect on appearance and corrosivity and ease of removal. Frequently, warm water with or without gentle detergent is sufficient. Next in order are mild non-scratching abrasive powders such as typical household cleaners. These can be used with warm water, bristle brushes, sponges, or clean cloths.

Ordinary carbon steel brushes or steel wool should be avoided as they may leave particles embedded on the surface which can lead to RUSTING. For more aggressive cleaning, a small amount of vinegar can be added to the scouring powder. Cleaning should always be followed by rinsing in clean hot water. When water contains mineral soldis, which leave water spots, it is advisable to wipe the surface completely with dry towels.

Fingerprints and Stains - Fingerprints and mild stains resulting from normal use are the most common surface contaminates. Fortunately, these usually affect only appearance and seldom have an effect on corrosion resistance. They are easy to remove by a variety of simple cleaning methods. Fingerprints are probably the most troublesome marks to remove from the surface of smooth polished or bright finished stainless steel. Fortunately, they can be removed with a glass cleaner or by gentle rubbing with a paste of soda ash (sodium carbonate) and water applied with a soft rag. Once again, this should be followed by a thorough warm water rinse. For more stubborn stains see the Specialty Steel Industry of North America’s web site.

How do I clean the aluminum parts of my grill?

This is the beauty of cast aluminum…all you have to do is hose it down. About once a year, take some detergent soap that you would use to wash your automobile, and wash your aluminum grill. With die cast grills, you can leave it outdoors all year round, regardless of the climate. (taken from outdoor-patio-furniture.info)

How do I clean spider webs out of my venturi tubes?

If you notice that your grill is getting hard to light or that the flame isn’t as strong as it should be, take the time to check and clean the venturis. Please refer to the phot os on our website. In some areas of the country, spiders or small insects have been known to create “flashback” problems. The spiders spin webs, build nests, and lay eggs in the grill’s venturi tube(s), obstructing the flow of gas to the burner. The backed-up gas can ignite in the venturi behind the control panel. This is known as a flashback, and it can damage your grill and even cause personal injury.

Shut off, then disconnect the gas supply to your grill. Disconnect then tilt the burner down below your control panel. Run a long handled pipe cleaning brush back and forth in the venturi tubes as pictured below. Reconnect the venturi tubes and gas supply.

About the author:

Harold Wagner has over 15 years experience in the barbecue grill industry and regularly attends the annual HPBA shows to keep current with the latest developments. Gas Grills Now is a member of the Hearth Patio Barbeque Association (HPBA) and has been in business since 1981 with an internet presence since 1997. For more information call toll free 1-877-669-4669.

Written By: Harold Wagner

Emu, THE Natural Alternative for the Backyard Grill

Posted on December 3, 2007
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A hot new food for the outdoor cooking season

Fifty years ago you might see the backyard grill in action three times in a year: Memorial Day, Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust and hand Mom the rack to clean, usually at her insistence since the blackened grime added flavor and the fire would burn off any germs. She would carry it at arms length into the house where she would scrub it. Dad would get the charcoal just right and flip burgers or grill hot dogs with a radio playing in the background. Potato salad, coleslaw, potato chips, tomato slices, pickles and any condiments were Moms domain. According to the Barbeque Industry Association, things have changed. Three out of four American homeowners own a grill and over half of those owners cook out all year round, sometimes as often as 5 times a month during the traditional cookout season.

While hot dogs and hamburgers are still mainstays for the occasional out-door chef, true aficionados have expanded their grilling expertise to include many other dishes. Chicken, pork and beef still dominate the scene; but emu joins salmon and shrimp as being one of the new hot foods for the out-door cooking season.

A red meat recognized as Heart Healthy by the American Heart Association, emu ranked best in 15 out of 20 essential nutrients in a USDA funded study at the University of Wisconsin. Emu came out lower in fat, including saturated fats, but higher in protein, reports American Emu Association president Gerald Edwards. It was also higher in iron and several other essential vitamins than the other six meats tested.

The best way to grill this lean red meat? According to Louisiana Chef Dale Bourgeois there is very little shrinkage, so you can use 3/4 the amount of emu vs. other meats. Bourgeois points out that emu requires a shorter cooking time and lower temperature than traditional meats. When grilling emu steaks, cook to a medium rare to light medium (150 to 160 degrees), says Bourgeois. Fully cooked emu will retain a deep red color so care should be taken to avoid over cooking. If you want well done, use a moist cooking method. According to Bourgeois, marinade time is reduced as emu retains flavors better than most conventional meats. Emu is mild flavored and responds especially well to sweet marinades,” says Bourgeois.

Emu is available in a variety of cuts suitable for the back yard grill, including fillet, flat and fan steaks, medallions, roast, ground and more. For additional information about emu meat, its overall health benefits, recipes or location of retail emu meat outlets, visit the industry website at www.aea-emu.org.

EMU STEAKS

Grilled Sesame Ginger Steak

4 (4 oz.) emu steaks
1 Tbsp. sesame seeds, toasted
2 Tbsp. ginger, grated (or tsp. powdered ginger)
2 Tbsp. honey
1 Tbsp. soy sauce, low sodium

Combine the first 4 ingredients in a small bowl. Set aside. Grill steak over hot coals, basting frequently with soy sauce mixture. Steaks can also be browned in a non-stick skillet, then add the soy sauce mixture and simmer 15 to 20 minutes. Serves 4.

Barbecued Flat Filet Steak with Chutney-Bourbon Glaze

1 lb. emu flat filet
1/3 c. peach or mango chutney
1/3 c. pineapple juice
3 Tbsp. bourbon or apple juice
1 Tbsp. rice wine vinegar
1 tsp. hot pepper sauce
tsp. salt
2 garlic cloves, crushed

Prepare grill or broiler. Combine the filet and remaining ingredients in a large zip-loc bag. Seal and refrigerate for 2 hours. Remove filet from bag, reserving marinade. Place filet on grill or broiler, cook 8 minutes on each side or until desired degree of doneness is reached. Cut filet diagonally against the grain in very thin slices and keep warm. In a saucepan add marinade, bring to a boil. Stir occasionally, and cook for approximately 2 minutes. Serve with filet slices. Serves 4.

Cajun Steak

4 (4 oz.) emu steaks
tsp. paprika
tsp. garlic powder
tsp. dry mustard
tsp. ground sage
tsp. ground cumin
1/8 tsp. pepper
tsp. onion powder
1 tsp. low fat margarine, melted
1 tsp. parsley flakes
1/8 tsp. garlic powder
2 or 3 drops of hot pepper sauce

Combine the first 8 spices on waxed paper. Coat both sides of steaks. Grill on outdoor grill or broil in oven 4 inches from broiler. Turn once. Prepare sauce of margarine, flakes, garlic powder and hot sauce. Spoon over steaks before serving. Serves 4.

Grilled Emu Steaks

4 emu fillet
can frozen lemonade
can water
2 tsp. minced onion
1 clove garlic, minced (or to taste)

Mix together the lemonade, water, minced onion and garlic. Marinate the steaks for 2 to 3 hours. Cook on grill to desired doneness. Serves 4.

Teriyaki Emu Steaks

1 (16 oz.) emu pan fillet
2/3 c. soy sauce
c. salad oil
2 Tbsp. Grandmas unsulfured molasses
2 tsp. ginger
2 tsp. dry mustard
6 cloves garlic, minced

Mix all ingredients together except for fillet. Add fillet and marinate overnight, turning at least once. Grill to desired doneness. Slice and serve. Serves 4.

KABOBS

Emu Steak Kabobs

12 ox. Emu steak cut into 1 inch cubes
2 Tbsp. soy sauce
2 Tbst. Honey
1 tsp. ground ginger
1 clove garlic, crushed
1 tsp. grated lemon peel
tsp. crushed hot red pepper flakes
8 cherry tomatoes
4 large mushrooms, cut in half
1 green bell pepper, cored, seeded and cut into 8 squares

In a shallow glass dish, combine soy sauce, honey, ginger, garlic, lemon peel and red pepper flakes. Mix well. Add emu; stir to coat. Cover with plastic wrap and refrigerate for 1 to 2 hours, stirring occasionally. Using four 10-inch metal skewers, alternately thread emu, tomatoes, mushrooms and bell pepper. Grill 2 inches from heat turning 2 or 3 times until meat is medium-rare (or cooked to taste) and vegetables are lightly browned, about 10 minutes. Serve immediately. Serves 4.

Waller Kabobs

2 lb. emu fan filets
2 1040 Onions
3 green bell peppers
2 red bell peppers
2 Italian zucchini
1 pint Italian dressing
1 Tbsp. coarse ground pepper

Cut the filets into approximately 1 to 1 inch cubes, place cubes in a bowl and add Italian dressing covering the cubes. Marinate in refrigerator for about 2 hours. Cut the onion and bell peppers into slices to match the cubed filet. Slice the zucchini into about 3/8 to inch thick slices. Remove the cubed filets and sprinkle with the coarse ground pepper. Slide the filets and vegetable onto skewers alternating the pieces into slices for color variation. Place over grill, marinating with fresh Italian dressing to keep the meat moist. Rotate the kabobs until the vegetables are done. Remove from grill and serve. Serves 8 to 10.

BURGERS

You can use ground emu the same way you use very lean ground beef.

Emu Burgers

1 lb. ground emu
c. non-fat dried milk
2 Tbsp. water
1 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 tsp. onion powder
tsp. garlic powder
1 tsp. liquid smoke, optional

Combine all ingredients with the ground emu and mix well. Shape into patties and grill. Serves 6.

Deviled Emu Burgers

2 lb. Ground Emu
c. Italian Salad Dressing
3 Tbsp. Dijon-style mustard
c. finely chopped green onions
c. emu egg or 2 chicken eggs
1 c. plain dry bread crumbs

In a small bowl, combine the dressing and mustard. In a large bowl, combine the ground emu, onions, eggs, breadcrumbs and cup of the dressing/mustard mixture. Shape the meat into 8 patties. Grill or broil burgers, turning once and brushing occasionally with reserved dressing mixture, until desired doneness is reached.
Serves 8.

Emu Cheeseburgers

2 lb. ground emu
2 c. Cheddar cheese, finely grated
1 package Ranch Dressing Mix

Place the meat into a bowl and pour the Ranch Dressing Mix on top. Use two forks to cut the dressing mix into the meat. Add the cheese and blend with the forks. Do not over mix. Use cup of mix per patty. Form 8 patties. Grill over medium heat until the juice runs clear. Serve with your favorite garnishments. Serves 8.

About the Author

ABOUT THE AMERICAN EMU ASSOCIATION
Founded in 1989, the AEA is a nonprofit organization of breeders, producers and marketers of emu meat, oil and other food by-products.
Source: American Emu Association
Contact: Myra Charleston
Ph: 1-541-332-0675 email: info@aea-emu.org
Website: http://www.aea-emu.org

Written By: American Emu Association

25 Top Gas Grills Compared

Posted on November 15, 2007
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All too often consumers seeking a high end stainless steel gas grill are won over by a manufacturer’s reputation, the look of the grill or other factors such as recommendations from friends or family. Now, this is a fairly large investment, as appliances go, and consulting an expert in the field could help in making an informed decision. A reliable gas grill specialist can help you evaluate the various features found in these high end grills and quide you to the best choice for the features you prefer. The simplest way to compare the manufacturers objectively, of course, is with a chart! Our chart compares Fire Magic, Alfresco, Kenmore Elite, Viking, DCS, Dacor, Lynx, Vintage, Weber Summit Gold D, Wolf, Altima, Turbo, ProFire, Phoenix, Tec, Solaire Infrared, Vieluxe, Lazy Man, Jenn Air, Holland, FrontGate, Capitol, Crown Verity, Ducane and Dynasty.

Some of the features on the chart are:

*BTU Output: How many burners, and how many BTUs are standard? You’ll need to do some math to determine the actual heat your food will receive. Ideally, you want to have over 95 BTU’s per square inch of cooking surface. How will you know? Take your total BTU’s and divide it by the primary cooking surface. So…. if your cooking surface is 660 square inches and the total BTU’s are 104,000 then 104,000 BTU’s divided by 660 square inches = 157 BTU’s per square inch. That would be a winner!!!

*Temperature Range: This is a very important characteristic if you like to do a variety of cooking. You’ll be able to do everything from searing steaks to baking pizza with a large temperature range.

*Burner material can consist of cast stainless steel, stainless steel sheet metal, cast iron, infra-red and even cast brass, which is used in commercial settings. Dual burners allow for indirect cooking and better heat control. Cast brass or cast stainless burners are your best bet. They will last longer and are more durable. Grease tends to burn through sheet metal easily.

*Infra-Red Burners are an option for those who demand a well seared steak. Thinking of an infra-red cooking system? Temperatures on an infra-red cooking system can reach up to 1600 degrees on some grills. Infra-red cooking allows for quick, high temperatures, which cuts cooking time and helps seal in juices — perfect for searing a steak. If blackened food or steaks are your taste preference - infra-red cooking is the way to go. If you plan on conventional cooking — go with a hybrid that offers infra-red and standard burners. Tip - make sure you can convert infra-red burners back to standard for large parties.

*Rotisserie backburners are a popular option. Used to cook large pieces of meat evenly, rotisseries use a lot less heat than normal grilling. BTU ranges generally range in the 13-15,000 category but the best grills offer 18-28,000 BTUs. Meats cooked using a rotisserie are generally juicier, self-basted and slow roasted. Tip - look for a model with a drip tray to make cleanup easier. Be sure to compare available rotisserie space, especially if you want to roast a turkey or two.

*A Triple Gourmet Grill allows you to use gas, infra-red AND charcoal cooking! How versatile can you get!!

*An adjustable smoker box is perfect for those who enjoy the added flavor of hickory, mesquite or other wood to your meats. It makes smoking easy. Adjustable vents allow you to control the amount of smoke flavor to provide just the right taste.

*Warranty is one of the most important features to consider. Only the best grills offer a warranty against a condition called burn through which affects the burners.

*Does the grill you are considering offer a countertop model? These types of gas grills can be dropped into an outdoor kitchen which can be customized with your choice of tile, stucco or other solid surfaces, doors, drawers and other accessories like refrigerators or sinks.

*Cooking Grids: Stainless steel cooking surfaces won’t rust or chip. Porcelain cooking surfaces tend to chip and could flake off into food. No N.S.F. (National Sanitation Federation) affiliates use porcelain cooking grids.

*Cooking Grid Size: How many people do you regularly feed? The size of your crowd will determine how big your grill should be. Tip - make sure you can convert infra-red burners back to standard for large parties.

*Inner Liner: This accessory radiates heat more evenly to grill, directs dripping to tray and separates the valve and manifold from combustion chamber. This will prolong the life of your burners and reduce the chances of a grease fire. The grill hood covers the cooking surface and assists in trapping the heated air inside. Look for a double insulated wall hood. If you’re buying a stainless steel model, with a double insulated wall hood, it won’t turn a brown or blue hue. It will keep it’s shine.

*Stainless Steel Flavor Grids: This heat distribution system should be stainless steel for long life and durability. Flavor grids reflect all the heat up toward the grilling surface and vaporizes drippings. You can add wood chips and other flavor enhancers to your flavor grids to add some zest to your choice of meat.

*Fuel Conversion: Will your grill easily convert from natural gas to propane if you want to move it from the back yard to the street for a block party?

*Side burners provide versatility giving you separate controls for each burner. Side burners offer you additional cooking options and come with single or double burners. You can fry up some french fries or treat the team to sweet corn. The BTUs range from 12-17,000, but be sure to look for cast brass or cast stainless burners.

More Great Options:

*A power/wok burner will give you even more cooking diversity. Saute onions or boil lobsters! Brown butter or deep fry a turkey! Having a party? A power burner can accommodate a 26″ wok! With a range of 3,000 - 60,000 Btu’s, the power burner is a definite advantage for any cook!

*A full sear plate or briquette tray (which can also be filled with lava rocks or wood chips) under the cooking surface protects burners and allows for drippings to smolder which gives foods more flavor. Look for a model that will quickly flash the drippings eliminating flare-ups.

*Adding a warming rack will keep food warm and away from direct heat and also give you extra cooking space.

*Add a griddle to your side burner and enjoy breakfast alfresco!

Armed with this information, you should be able to define your needs and choose a grill that will give you many years of great food and good times. Enjoy!

About the author:

Harold Wagner has over 15 years experience in the barbecue grill industry and regularly attends the annual HPBA shows to keep current with the latest developments. Gas Grills Now is a member of the Hearth Patio Barbeque Association (HPBA) and has been in business since 1981 with an internet presence since 1997. For more information call toll free 1-877-669-4669.

Written By: Harold Wagner

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