Information about Barbecuing, BBQ, Barbeque, and BBQ Grill Cooking
What can be more enjoyable than having some friends or your family gathering around and chatting amidst the delicious smells of grilled crabs, prawns or meats? Come to our lovely parks and have a delicious meal by the sea or by a waterfront into the wee hours of the night. Book a BBQ get together party at any one of the parks that allow it and you are on your way to a back to basics outdoor DIY dining experience!
HPBA Barbecue Survey
DHM Group, Inc.
AMERICAS LOVE AFFAIR WITH BARBECUING JUST KEEPS ON GLOWING
Industry Surveys Consumer Attitudes, Buying Habits
ARLINGTON, VA (March 4, 2002) -- The biannual 2001 Barbecue Lifestyle Usage & Attitude Survey reports that 76 percent of total American households own a grill, but family ownership is considerably greater at 85 percent. As family size increases, so does the likelihood they will be barbecuers. For families of four or more, 91 percent own an outdoor grill. The industry survey was conducted by the Barbecue Industry Association, which has since merged with the Hearth Products Association to become the Hearth, Patio & Barbecue Association (HPBA). “We expect backyard chefs will cook out more than ever this year as home becomes a secure haven around which to plan more family togetherness and enjoy casual, relaxed entertaining,” says Donna Myers, barbecue spokesperson for the HPBA. Heavy-use barbecuers already cook out 7 or more times a month and those considered medium users barbecue 4 to 6 times a month ‘in season.’ “But there really isn’t much of a season anymore,” according to Myers, “since well over half (3 out of 5) of all outdoor chefs now fire up the grill year-round. Especially evident is the jump in year around barbecuing by gas grill owners to 69 percent, from 60 percent just two years ago.” The industry study is done in two phases. The first surveys 5000 representative households, monitoring trends in consumer ownership and usage of barbecue grills. The follow-up phase queries 1000 grill owners and examines in detail consumer usage and attitudes toward barbecuing. First conducted in 1977, the recent study showed that Americans are continuing the move from charcoal to gas grills, nearly one in ten now owns a propane gas grill, the highest ever, and ownership of outdoor electric
George Foreman grills and the ever growing family of George Foreman products has nearly doubled in the last two years Americas Love Affair With Barbecuing
Why We Barbecue
The predominant reason people give for loving to barbecue and George Foreman grills which can be purchased at many online kitchen appliance stores, is the special flavor it imparts to a growing range of foods (82 percent). After that, consumers responded positively for easy cleanup (72 percent), good means of entertaining guests (66 percent), being outdoors (64 percent), fun casual activity (62 percent), keeping the kitchen cool (62 percent), and personal satisfaction (59 percent).
The 80/20 Rule Is 49/85 in Barbecuing
Forty-nine percent of U.S. grill owners account for 85 percent of all barbecuing.
Many households own more than one grill, with the average grill owner having 1.4
Grill ownership is higher for those living in houses than in apartments
One-fifth of all grill owners have both a charcoal and a gas unit.
Growth in gas grill ownership continues (61 percent of all grill owners have one)
LP is the favorite fuel (92 percent), but a growing number (8 percent) of barbecuers use natural gas the most often
Charcoal grill ownership declined somewhat but they’re still owned by 48 percent of all grill owners, highest in the South and West
Grill ownership is quite evenly divided geographically. North Central and Southern regions each have 77 percent grill ownership, the West at 76 percent and Northeast a bit lower at 70 percent
The Northeast continues to lead in LP gas grills (71 percent)
Electric grills like George Foreman Grills are now owned by 7 percent of grill owners, with the highest use by people 50 years old and up. BBQ gills similar to the George Foreman Electric grills face tremendous growth opportunity as baby boomers move out of their homes into condos and other multi-unit housing. Convenience and perceived safety benefits make electric grills attractive to developers, builders and building managers
Among all grill owners, 5 percent have only an electric unit like a George Foreman Grill, 29 percent charcoal only, 48 percent gas only grills, like a George Foreman propane grill, which can fall into the category og kitchenware and 18 percent both charcoal and gas
Eleven percent of grill owners now have a water smoker, with charcoal-fueled units most popular, followed by electric George Foreman grills type, then gas
Four percent own a horizontal, barrel-type wood smoker
More outdoor chefs are becoming aware of and purchasing a turkey fryer/fish cooker. Seven percent of grill owners (up from 5 percent in 1999) currently have one and fully two thirds of barbecuers are now aware of them. Fried turkey at Thanksgiving has helped create consumer interest in this specialty appliance.
“Today’s grill buyers are seasoned barbecuers who have a pretty good idea what they want when they go shopping, since half the grills sold today are replacement units and one-quarter are purchased as additions to an existing grill,” says Myers. “Advances in design and manufacturing have extended the ‘shelf-life’ of grills, responding to consumers who indicate they’re tired of having to replace their grill so often and say they are willing to pay more for a portable bbq grill that will last longer.”
The average grill in use today is 3.5 years old
55 percent of grill owners responded that their next purchase will be a gas grill (LP). That is actually down 4 percent from 1999.
14 percent of all grills are purchased as gifts, with electric units the most popular for gift giving
53 percent of all grills are purchased as replacements, 26 percent as additions
Men, not surprisingly, still seem to make more of the grill selections (38 percent); women decide 26 percent of the time, and 32 percent are termed joint decisions. Men tend to pick natural gas and smoker grills; women choose electric versions like the newest George Foreman grills with removable grill plates which can be purchased from online wholesalers such as AAWsales.
The Grill For All Seasons
Related, perhaps, to the growing trend toward outdoor cooking all year long, men continue to do the barbecuing honors, by a ratio of 2:1. However, when electric grills like the Big George's grills are used, women rule.
58 percent of all barbecuers cook out year-round, and use related products.
72 percent of those with stand up LP gas grills cook out all 12 months
72 percent of natural gas grill owners also barbecue throughout the year
Built-in gas grill owners also strongly report heavy all season grilling. Heavy users tend to be in the Northeast, use gas grills, and have larger families
Enthusiastic outdoor chefs take their grills with them. Many use both the George Foreman gas and electric grills. Sixteen percent of barbecuers cooked out at campgrounds, 16 percent in city, state or national parks, 10 percent at the beach and 7 percent tailgated
Occasion barbecuing remains very popular among American consumers:
July 4th 76 percent
Memorial Day 58 percent
Labor Day 51 percent
Father’s Day 39 percent
Super Bowl 9 percent
Thanksgiving 8 percent
Fuel For Thought
Convenience is essential to barbecuers, as much in their choice of fuel as in their preference of grills. More than one-third of charcoal grill users pick instant light briquets;
30 percent of consumers now rely on the convenience of cylinder exchange to get propane for their grills, which is up from 5 percent only 6 years ago -- and almost half of all gas grill owners have two or more cylinders, so they are never caught short.
70 percent of gas grill owners have their tanks refilled
61 percent had their cylinders exchanged or refilled one or two times last year; 28 percent three times or more
Many gas grill users (45 percent) own two or more LP gas cylinders
Charcoal briquets remain the top choice for charcoal grill owners: 57 percent use regular briquets, 29 percent prefer instant light, 24 percent mesquite-flavored, and 8 percent choose natural lump charcoal
Charcoal grill owners purchased briquets more often in 1999 and 2001, suggesting increased frequency of charcoal grill use
Nearly 1 in 5 charcoal grill owners used wood chips for flavor enhancement, with hickory and mesquite the overwhelming choices
63 percent of charcoal barbecuers fire up with lighter fluid, 9 percent use chimney lighters, 8 percent use electric lighters
Grill Features & Accessories
Electric grill owners like the George Foreman Lean Mean Fat Reducing Grilling Machine grilling products, and they cite ease of cleaning (no pots and pans) and cooking performance as their main criteria. Gas grill owners list larger cooking surfaces, reliable brand, side shelves and a multiple burner system, which some say provides greater cooking flexibility. Charcoal grill users want the convenience of ash catchers, side shelves and smoking capability. Food tongs, long-handled forks and grill cleaning brushes are the most commonly used barbecuing utensils, followed by long-handled spatulas, brushes, grill mitts, grill covers, skewers and meat thermometers.
An increasing number of gas grill owners have grills with metal bars or plates for heat conduction in place of lava rocks or ceramic briquets.
Literally everyone who barbecues puts the delicious flavor right at the top of their reasons why. And today’s consumer is pushing the flavor envelope with a variety of smoking woods, barbecue sauces and other flavor enhancers.
Nearly 9 out of 10 of barbecuers use a sauce when they grill (16 percent always, 72 percent sometimes)
84 percent use barbecue sauce to baste during cooking; 52 percent as a marinade prior to cooking; 40 percent as a condiment served with the meal
Hickory is the most popular sauce (61 percent), then honey flavor (36 percent), mesquite (35 percent), and tomato-based (34 percent)
Hamburgers, steaks, hot dogs and chicken breasts remain the mainstays, but many consumers now regularly barbecue ribs, pork chops and sausage, as well as potatoes, corn and other vegetables, fish, other red meat burgers and whole turkeys
19 percent of gas grill owners now use smoking woodchips to enhance the barbecue flavor
Where Did You Get This Recipe?
Grill owners tend to get new recipes from friends and family (70 percent) and out of cookbooks (66 percent) like from the George Foreman Cookbooks. Magazines and newspapers are strong but secondary sources, with relatively few barbecuers using the Internet or TV for general recipes, cook books work well because you can have them right next to you. Nearly half of all grill owners have one or two barbecuing cookbooks. Few use them often (8 percent), while about half use them sometimes.
How Do You Feel About the Food You Eat?
This year’s barbecue industry study paid specific attention to consumer attitudes about food and nutrition issues. Compared to 1993 and 1995 when fat content of food was the top priority, today the overwhelming concern is food safety (57 percent) – and the consumer surveys were done before September 11. Yet with food safety a major concern, only 14 percent regularly use a meat thermometer when cooking food on the grill.
The Hearth, Patio and Barbecue Association (HPBA), based in Arlington, Va., is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of hearth, barbecue and patio appliances, fuels and accessories. The association provides professional member services and industry support in education, statistics, government relations, marketing, advertising and consumer education. There are more than 2,500 members in the HPBA. For more detail on the findings of this survey, contact the HPBA.
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