Charcoal Grilling Sparks Renewed Interest With Americans

Thursday, March 1, 2007

(NAPSA)—According to this year’s 18th Annual Weber GrillWatch Survey, 50 percent of American grillers now own a charcoal grill—an 11 percent increase over the past few years. Whetherit’s a sit-down dinner with family or a casual barbecue with friends, grilling outdoors has become an important part of entertaining. “There is something about building a fire yourself and taming the flame that sparks a connection to an earlier existence,” said Chef Jamie Purviance, author of the new “Weber’s Charcoal Grilling: The art of cooking with live fire.” “Charcoal grilling sets off that primal drum beat in us all—real fire, real smoke and great taste.” Here’s a favorite recipe from Purviance’s book that’s sure to Porcini Burgers with Tomato and Pesto put a new spin on a backyard favorite. connect with your inner caveman move the saucepan from the heat and let the mushrooms direct high heat, with the lid closed as much as possible, Porcini Burgers With Tomato And Pesto utes. Drain the mushroomsand gently squeeze out the excess water. Finely chop them,discarding any tough stems. 2. In a medium bowl, gently combine the ground chuck minutes, turning once when the patties release easily from the grate without sticking, and swapping their positions as needed for even cooking. Move the patties over indirect heat to keep them warm.With the lid open,grill the buns, cut sides (or cavewoman). % cup dried porcini mushroom pieces, about 4 ounce total 1% pounds ground chuck (80 percent lean) 2 teaspoons mincedgarlic 1 teaspoon koshersalt % teaspoon freshly ground black pepper % teaspoon balsamic vinegar % cup mayonnaise 2 tablespoons prepared basil pesto 4 hamburger buns 1 cup shaved(chiffonade) green or red lettuce 1 ripe tomato, cut into 4-inch slices 1. In a small saucepan, bring about 2 cups of water to a boil. Add the dried mushroom pieces; mix briefly, re- soak until soft, about 30 min- with the mushrooms,garlic, salt, pepper and vinegar until the ingredients are evenly distributed. Gently shape the meat into 4 patties of equal until cooked to medium,8 to 10 down, over direct heat until toasted, 20 to 30 seconds. inch thick. With your fingertips or thumb, makea shallow depression about 1 inch wide in the center of each patty so the centers are about % inch thick. This will help the patties cook evenly and prevent them from puffing on thegrill. 6. Lightly brush the bottom of each bun with some mayonnaise mixture. Place the lettuce and tomato slices on top. Put the patties on top of the tomatoes and spread the remaining mayonnaise on top. Crown the burgers with the tops of each bun and serve warm. Makes4 servings. mayonnaise andpesto. “Weber’s Charcoal Grilling,” or for for high heat. 5. Brush the cooking grate clean. Grill the patties over ing the best way to light charcoal and how to build a two-zonefire, visit www.livefirewisdom.com. size and thickness, about % 3. In a small bowl, mix the 4, Prepare a two-zonefire For more information on more charcoalgrilling tips, includ-

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