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Get Fired Up for this Grilling Season  (4/23/2014)
 
FOR IMMEDIATE RELEASE

Public Relations
Cynthia Greenwood 
Cynthia@newsmark.com 
(847) 404-8404 
Gigi Lubin
gigi@newsmarkinc.com
(312) 543-8497 
Media Contact
Chris Hartley
chartley@bluerhino.com
(800) 258-7466, ext. 6937








 
GET FIRED UP FOR THIS GRILLING SEASON
Tips and Recipes from Blue Rhino and Mr. Bar-B-Q
 
WINSTON-SALEM, NC (April 23, 2014) – The official grilling season kicks off this Memorial Day, when over 46 million American households will be cooking hot dogs, steaks, burgers, chicken, ribs and more with family and friends. And that’s just the beginning. On the average, grill owners will fire up their outdoor cooking appliances 31 times from now until mid-September.*
 
Blue Rhino, the company known for its industry-leading propane brand, other outdoor living products such as grills and fire pits (www.BlueRhino.com), and its Mr. Bar-B-Q® brand innovative, premier barbecue accessories and outdoor lifestyle tools (www.MrBarBQ.com), offers a few tips for Memorial Day cookouts:
 
  • Have a fresh, ready-to-grill propane tank on hand if using a gas grill. Blue Rhino tank exchange locations are conveniently available at over 45,000 retail locations nationwide.
  • Be ready to grill safely: check the safety information provided by your grill’s manufacturer, on the side of Blue Rhino tanks, and from industry association HPBA.
  • Prepare food ahead of time: use the patriotic U.S.A. Burger Press to make perfectly formed burgers; pre-assemble kabobs on skewers; cut vegetables and put in zipped plastic bags; and marinade foods the night before in the Flip & Flavor Marinade Caddy.
  • Always start with a clean grill since any cooked-on food particles can give your grilled food an unpleasant flavor. A thorough cleaning needs the right tool, like this Tough Brush.
  • To keep food from sticking to the grids, spray or coat with cooking oil or an onion seasoning grill brush before lighting.
  • Enhance flavors by using wood chips in smoker boxes or aluminum foil pouches. Always follow the wood manufacturer’s instructions.
  • Try water pans to reduce flare-ups and cook juicier meats. Before starting grill, remove cooking grids and place a heavy-duty shallow pan directly on heat plates. Fill half way with water, fruit juices or other flavored liquids. Replace cooking grids and position food over the loaded pan.
  • For your vegetarian friends, toss raw vegetables in olive oil, sprinkle with kosher salt, and grill on medium-high.
  • Thread meat, poultry, fish and vegetables on stainless steel Kabob Grilling Skewers to keep them from spinning while on the grill.
  • Use the upper cooking grid (warming rack) for toasting hot dog or hamburger buns.
  • To avoid losing natural juices, use long-handled tongs or spatulas instead of forks and turn foods over just once during cooking.
  • To ensure that burgers, steaks, chicken or larger cuts are cooked perfectly, use a Digital BBQ Temperature Fork.
  • Be sure to rest meat for a few minutes before serving to redistribute juices that have pooled in the center. Once it’s cut, the meat will be more tender and juicier to eat. 
Memorial Day Recipes

Chicago Style Italian Beef Sandwiches

Ingredients:
  • 3 cloves garlic, minced
  • 1 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1 (4 lb.) beef bottom round roast
  • 4 lg. green peppers
  • 1 tbsp. instant beef bouillon granules
  • 1 tsp. dried Italian seasoning
  • 1/2 tsp. dried oregano leaves
  • 1/2 tsp. crushed red pepper
  • 1/4 c. water
  • 16 pieces (6" each) crusty Italian or French bread, split
Directions:
  1. Preheat grill to 300 degrees.
  2. Combine garlic, salt and pepper; rub evenly over roast.
  3. Place roast on rack in open roasting pan.
  4. Insert roast meat thermometer so bulb is centered in the thickest part. Do not add water. Do not cover.
  5. Cook until meat thermometer registers 135ºF. Allow 20-25 minutes per pound.
  6. Remove roast to a large platter.
  7. Pour drippings into 1 cup measure; skim off fat and discard fat.
  8. Reserve drippings.
  9. Cover roast and refrigerate until chilled.
  10. Meanwhile, place green peppers on rack in broiler pan.
  11. Broil for 10-15 minutes, or until skins blister, turn occasionally.
  12. Place peppers in paper bag; close, and let stand 15-20 minutes.
  13. Remove loosened skin and cut peppers in 3/4 inch strips; reserve.
  14. To prepare seasoned cooking liquid:
    1. Add water to drippings to equal 5 cups.
    2. Combine drippings, bouillon granules, Italian seasoning, oregano and red pepper in Dutch oven or large saucepan.
    3. Bring to boil, reduce heat and simmer, covered, 10 minutes.
  15. Meanwhile, carve roast across the grain into very thin slices or slice with meat slicer.
  16. Add sliced beef to seasoned liquid; cover and heat through. Do not overcook.
  17. Place reserved green pepper strips and 1/4cup water in large saucepan or skillet.
  18. Simmer for 2 minutes; drain.
  19. Serve beef on crusty bread, and top with seasoned gravy and green peppers. Yield 16 sandwiches.
Pineapple Stuffed Shrimp Wrapped in Bacon

Ingredients:
  • 1 lb. shrimp, peeled and deveined
  • 2 slices fresh pineapple
  • 6 to 10 slices bacon
  • Toothpicks
Directions:
  1. Preheat the grill to high.
  2. Butterfly the shrimp.
  3. Slice a small section from the pineapple large enough to wrap the shrimp around it.
  4. Wrap the shrimp and pineapple with bacon and secure with a toothpick.
  5. Cook over a hot grill until the bacon is done (watch for flare-ups).
  6. When done, remove the toothpick and serve with rice.
 
Visit www.BlueRhino.com and www.MrBarBQ.com for more grilling tips and recipes.
 
# # #
 
About Blue Rhino
In 1994, Blue Rhino – named for the color of a propane flame and the endangered animal – launched America’s first branded propane tank exchange service. Today, Blue Rhino is more than propane, with a full line of products at the heart of outdoor living. This includes grills, heaters, fire pits, fireplace accessories, mosquito traps, charcoal, and more sold under brands such as Mr. Bar-B-Q®, Endless Summer®, UniFlame®, and SkeeterVac®. Blue Rhino’s leading propane exchange brand is available at over 45,000 retail stores in 50 states and Puerto Rico and is based in Winston-Salem, N.C. Blue Rhino is a division of Ferrellgas, L.P. For more information, visit www.BlueRhino.com.
 
About Mr. Bar-B-Q
Mr. Bar-B-Q®, a Blue Rhino brand, is the world’s expert in designing innovative, premier barbecue accessories and outdoor lifestyle tools. There are over 400 Mr. Bar-B-Q products, including tools and tool sets, brushes, baskets, toppers, accessories and grill covers. Unlike other products, Mr. Bar-B-Q products can be used for charcoal, gas or electric grills. Over 200 products are patented. Most Mr. Bar-B-Q products range in price from $9.99-$19.99. For more information, visit www.MrBarBQ.com.


Note to editors: To receive Mr. Bar-B-Q or Blue Rhino product samples or images, please contact Cynthia Greenwood at 847-404-8404 or Cynthia@newsmark.com.
*2013 Barbecue Consumer Research Report from the Hearth, Patio & Barbecue Association