Tips For Grilling On The Go This Summer

(NAPS)-Modern camping has evolved in every way-and for some, roasting weenies on a stick just doesn't cut it anymore.

In fact, according to the 26th Annual Weber GrillWatch Survey, more than 40 percent of grill owners like to pack their grills when heading off to their favorite campsite.

Outdoor enthusiasts are taking control of their menus by starting with equipment that can deliver a fireside four-star meal.

With camping season upon us, it's time for a refresher course to help keep you and your campsite in top shape.

"Most people want to enjoy more than just hot dogs and burgers when they're grilling on the go," says Kevin Kolman, Weber's Grill Master.

"Having a powerful, portable grill gives you a lot more options for cooking than just about anything you can imagine."

If you're planning a summer camping trip, you'll want to be prepared. Check out these tips from Weber for safe and fun grilling on the go:

o The Grill: When it comes to grilling and outdoor cooking, the debate over gas versus charcoal could rage all summer long. "Gas and charcoal grills are both available in portable models," says Kolman.

"It's really about a lifestyle choice. Gas is more convenient and quicker, but charcoal is really ideal when you have the time to kick back-like on a camping trip-and tend to the flames."

o Fill 'er Up: Make sure to bring enough propane or charcoal to keep the fires burning for your entire trip. On average, a 20-lb. propane tank will last for approximately 12-14 hours-but you'll need an adapter hose to attach it to a portable gas grill.

A smaller, easy-to-tote 1-lb. tank will last for approximately an hour and a half, so make sure to plan your meals and pack accordingly. For charcoal grills, you'll need about 50 briquettes to fuel a standard stand-up charcoal kettle-so plan to use 30 briquettes each time you grill for a compact model, like a Smokey Joe.

o Safety First. Always make sure you are grilling on stable, flat ground and are at least five feet away from anything flammable.

o Use Your Head. Make sure you extinguish your grill properly. Your grill should be cool to the touch before you dispose of spent charcoal ashes.

Check with your campground to locate the proper place to dump ashes. Store your LP tank in the car in a secure upright position when not in use.

o Stay Grounded, but Reach for the Stars. "There's almost no limits on what you can grill outdoors vs. indoors," says Kolman. "With camping, I would recommend looking for recipes that are a little more portable, have fewer ingredients and are easy to clean up.

" Kolman suggests kebabs for the ultimate in convenience, but also challenges grillers to try pizza, scallops and even cake on the grill. "With the right grill and preparation, you really can do it all."

For more tips, recipes, and grill and accessory information from Weber, visit www.weber.com.

Weber's new Q1200 portable gas grill weighs just 31 pounds and is easy to tote anywhere-like America's No. 1 place to grill away from home: camping.

Tips For Grilling Award-Worthy Steaks

(NAPSI)—According to a recent study, 62 percent of Americans now report grilling year-round. Take a tip from these backyard grillers and pick up some steaks, break out the tools and perfect your grilling techniques. These quick and easy tips will help take your home-grilled steaks to the next level:

• Quality: Nothing says quality like USDA-certified meat, such as Walmart’s USDA Choice steaks. Only one in five steaks meets the guidelines to be Walmart’s Choice Premium Beef so you can be confident you’re grilling with the best.

• Temperature: Remove steaks from the refrigerator at least 30 minutes before grilling to allow the meat to rise to room temperature.

• Marinade: Add robust flavor with a marinade that uses ingredients you may already have in your kitchen, like A.1. or Dr. Pepper.

Try this recipe from some experienced grillers who can really take the heat:

San Antonio Sweet Soy Rib-eyes

Makes four servings

San Antonio Sweet Soy Rib-eyes Ingredients:

3 or 4 Walmart Choice rib-eye steaks

1 cup pineapple juice

1 cup orange juice

1 cup soy sauce

3 Tbsp red wine or sherry vinegar

3 garlic cloves, minced

3 Tbsp Bolner’s Fiesta® Brand’s Uncle Chris’ Gourmet Steak Seasoning

San Antonio Sweet Soy Rib-eyes Directions:

Place steaks in a large zip-top bag or shallow dish. Mix pineapple and orange juices with the soy sauce, vinegar and minced garlic.

Marinate in the refrigerator for at least 1-2 hours, for a maximum of 12 hours. When steak is done marinating, remove and pat dry, rubbing both sides with the steak seasoning.

Prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® charcoal.

Grill with the lid closed, turning once or twice, until cooked to your desired doneness, 6 to 8 minutes for medium rare. Let rest for 5 minutes.

For more information and recipes, visit www.Walmart.com/steak.

Tips For Grilling Better Baby Back Ribs

(NAPSI)—Ribs are a grilling favorite; however, according to the 24th annual Weber GrillWatch Survey, 17 percent of grill owners consider ribs to be the most challenging food to grill.

"There are a few tricks to the trade when it comes to delicious ribs," says NY Times best-selling author Jamie Purviance. "Removing the membrane from the back of the ribs is essential, and of course cooking over low indirect heat for a long time results in fall-off-the-bone ribs every time."

Purviance outlines all of his tips for grilling perfect ribs in a two-page Grill Skills spread in his new cookbook, "Weber's New Real Grilling."

Baby Back Ribs With Spicy Rub And Molasses Barbecue Sauce

Serves: 4 Prep time: 20 minutes Grilling time: 3¼-4¼ hours

Spicy Rub Rub for Baby Back Ribs :

2 tablespoons packed golden brown sugar

1 tablespoon kosher salt

2 teaspoons chipotle chili powder

2 teaspoons garlic powder

1 teaspoon prepared chili powder

1 teaspoon ground cayenne pepper

1 teaspoon freshly ground black pepper

2 racks baby back ribs, each 2-2½ pounds

Sauce for Baby Back Ribs

2 tablespoons unsalted butter

1 yellow onion, 7-8 ounces, finely chopped

1 cup ketchup

¾ cup light molasses (not blackstrap)

½ cup beer, preferably lager

1/4 cup cider vinegar

3 tablespoons tomato paste

1½ teaspoons mustard powder

1 teaspoon garlic powder

1 cup beer, preferably lager

Directions Baby Back Ribs With Spicy Rub And Molasses Barbecue Sauce

Combine the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs.

Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off.

Season the racks all over with the rub, and allow them to stand at room temperature for 45 minutes before grilling.

Prepare the grill for indirect cooking over low heat (250° to 350° F).

Meanwhile, in a saucepan over medium-high heat, melt the butter. Add the onion and cook until slightly softened, 3 to 4 minutes, stirring occasionally. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, for 18 to 20 minutes. Remove from the heat.

Place the racks, bone side down, over indirect low heat, as far from the heat as possible, close the lid, and cook for 3 hours.

After the first hour, baste the racks with beer, particularly any areas that are looking a little dry. Continue to baste with beer every hour or so. After 3 hours, check to see if one or both racks are ready to come off the grill.

They are done when the meat has shrunk back from the ends of most of the bones by ¼ inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily.

If the meat does not tear easily, return the racks to the grill, close the lid, and continue cooking for up to 1 hour more.

Remove the racks from the grill and lightly brush them on both sides with some of the sauce. Return the racks to the grill and cook over indirect low heat, with the lid closed, until the surface is slightly crispy, 10 to 20 minutes, turning occasionally.

Remove from the grill and let rest for 5 to 10 minutes. Cut the racks between the bones into individual ribs; serve warm with the remaining sauce.

©2013 Weber-Stephen Products LLC. Recipe from Weber's New Real Grilling™ by Jamie Purviance. Used with permission.