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Mr Bar-B-Q News and Press

BLUE RHINO TEAM SHARES WINTER GRILLING TIPS

FOR IMMEDIATE RELEASE

PublicRelationsforBlue Rhino®                                                    

Cynthia Greenwood

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(847) 404-8404                                                                                       

Gigi Lubin

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(312) 543-8497

Media Contact for Blue Rhino®

Chris Hartley

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(800) 258-7466, ext. 6937


BLUE RHINO TEAM SHARES WINTER GRILLING TIPS

For safer, warmer and more successful experiences

 WINSTON-SALEM, NC (Dec. XX, 2013) -- Approximately 60 percent of grill owners report using their grills year-round.* Here are a few tips to help overcome the challenges of grilling in the winter from Blue Rhino, the company known for its industry-leading propane brand (www.BlueRhino.com), its Mr. Bar-B-Q® line of innovative, premier barbecue accessories and outdoor lifestyle tools (www.MrBarBQ.com), and other outdoor living products such as grills and fire pits.

Before You Grill

  • Gas: Use a grill with a high BTU rating for maximum heat output. Make sure you have enough propane BEFORE you start grilling, since you can’t cook without it. You can even sign up for propane email reminders at BlueRhino.com.
  • Dress: Wear a warm jacket, but be careful of any hanging fabric that could catch fire. A cover-up with an elastic band around the wrist or a button closure is a perfect choice. Also, select warm gloves that allow you to move your fingers, such as fingerless gloves, or ones that have fingertips that can be folded back.
  • Grill placement: Place your grill in a location that’s sheltered from cold winds, but is approximately 10 feet from any combustible surfaces. Don’t place it against siding or near other materials susceptible to heat damage or catching fire.
  • Light:During the winter when the sun sets before grilling time, use a Magnetic Barbecue Light featuring three powerful LED bulbs so you don’t have to bend close to see what’s going on.
  • Oil: Coat grids with cooking oil before lighting to help keep food from sticking.
  • Start: Propane grills can be harder to light in the cold. To make it easier, do NOT turn the handwheel on the propane tank all the way on. Instead, try turning it just a single turn before lighting.
  • Season: Preheat the grill to about 300°F and liberally apply vegetable oil with brush or spray bottle. Close the grill and allow it to sit for about 20 minutes.

While You Grill

  • Lid placement: Depending on the type of food you are cooking, leave the lid down in the winter to help the grill retain as much heat as possible.
  • Rubs: For a mild flavor, add a rub immediately before cooking. For a more intense taste, rub meats a day or so in advance.
  • Mark food: Sear food over high heat for 90 seconds and then rotate it clockwise 45 degrees and sear again to create a crosshatch design.
  • Grill tools: To avoid losing natural juices, use long-handled tongs or spatulas instead of forks.
  • Don’t mess with it: Let the grill do the work. Resist the urge and turn foods over as little as possible.
  • Direct cooking:To sear or cook from the outside-in, put steaks, burgers and veggies directly over lit burners.
  • Wood chips: Enhance flavors by using wood chips in smoker boxes or aluminum foil pouches. Always follow the wood manufacturer’s instructions.
  • Flare-ups: To reduce flare-ups, use lean cuts of meat, or trim fat. Avoid cooking at very high temperatures. If a flare up does occur, put the grill lid down, or turn all burners OFF and move food to another part of the grill. After the flames subside, re-light the grill. DO NOT spray water on flare-ups.
  • Foil: Place delicate foods in aluminum foil pouches. Indirect cook, or place the pouch on the warming rack. Never cover entire cooking area with aluminum foil.
  • Warming rack: Use it to keep cooked food warm, toast breads or cook delicate foods in aluminum foil pouches.
  • Side burner: Use it like your kitchen stove for boiling, warming, sautéing or frying.

After You Grill

  • Let it rest: After cooking, let grilled food stand for a few minutes before serving to allow the juices to redistribute. This will help ensure a more consistent and juicy taste.
  • Clean: While the grill is still hot, clean cooking grids and racks with quality grill brushes, grill cleaners, and stainless steel cleaners. Wear protective gloves and gently remove build-up.
  • Protect: After every use, allow grill to cool. Then, lightly coat cooking grids with cooking oil, empty grease pan, wipe outside surfaces with a suitable cleaner, and protect surfaces with a quality cover that fits your grill. You can even find a cover that shows support for your favorite college team!

Visit www.BlueRhino.com and www.MrBarBQ.com for more grilling tips and exclusive 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 more than 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 more than 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 120 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 This e-mail address is being protected from spambots. You need JavaScript enabled to view it. .

 

*2013 Barbecue Consumer Research Report from the Hearth, Patio & Barbecue Association

Mr. Bar-B-Q Team Shares Top 10 Tailgating Tips

FOR IMMEDIATE RELEASE

Public Relations for Mr. Bar-B-Q® 
Cynthia Greenwood
This e-mail address is being protected from spambots. You need JavaScript enabled to view it.
(847) 404-8404

Media Contact for Mr. Bar-B-Q®
Wendy Sender
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(800) 333-2124, ext. 130

MR. BAR-B-Q TEAM SHARES TOP 10 TAILGATING TIPS

For Safe, Memorable Grilling Experiences

OLD BETHPAGE, NY (Sept. 5, 2013) -- No one likes to see summer slip away, but at Mr. Bar-B-Q, www.MrBarBQ.com, a Blue Rhino brand, tailgating season is one of our favorite times of the year. We love gathering at our favorite team’s parking lot or a friend’s home for fun, relaxation, and fantastic barbecue.

The Mr. Bar-B-Q team shares these 10 tried and true tailgating tips to ensure a fun, safe, enjoyable and delicious tailgating season:

1. Prepare food ahead of time.

  • Use a burger press to make perfectly formed burgers that will transport well.
  • Pre-assemble kabobs on skewers.
  • Cut vegetables and put in zipped plastic bags.
  • Season chicken wings, ribs, steaks the night before.

2. Use separate coolers and containers to pack all your gear:

  • Grill – Be sure grill is clean and ready-to-go before packing.
  • Grill Accessories – Keep grilling accessories in a plastic tote box that’s easy to pack, carry, and wash out. Be sure to include long-handled tongs and spatulas for safety.
  • Food & Drink – Remove food from the refrigerator and pack the cooler just before leaving the house. Food should be kept at 40 degrees Fahrenheit. Pack drinks in a separate cooler to keep food from getting smashed by heavy cans and bottles.

3. Prepare the grill. Use wood smoking chips to add subtle smoked flavoring to meats, or use a cedar grilling plank to help protect against flare-ups and charring on food. One of the hot flavors this year is apple, but cherry, hickory, mesquite and pecan smoking chips are also popular.

4. To get your charcoal grill started more easily, use a chimney starter instead of lighter fluid. Within 15 minutes, you’ll be ready to grill—without the taste and smell of lighter fluid on the food. If you’re using a gas grill, be sure you have enough propane on hand.

5. Stagger grilling based on the amount of time it takes to cook each item. Start with food items that will take the longest to grill.

6. Turn food with tongs, but not too often. Browning meats gives them a delicious flavor and aroma. Don’t press, flatten or pierce the meat–flavorful juices will be lost and may cause flare-ups.

7. For a nostalgic touch, serve s’mores from Mr. Bar-B-Q’s S’mores Grilling Basket, which makes up to four at a time.

8. While grill is still warm, use a grill brush to clean the cooking grid.

9. Show some extreme team spirit with a Mr. Bar-B-Q collegiate team grill cover. Put the cover back on once the grill has completely cooled down.

10. Visit www.MrBarBQ.com for more grilling tips and exclusive recipes by Michael Steifman, owner and executive chef of Michael Stuart New York. Additional tips and recipes are available at www.BlueRhino.com.

Tailgating Recipe from Michael Steifman: Maitake Mushroom and Manchego Stuffed Burger

INGREDIENTS

  • 2 lbs. Ground Beef
  • 2 tbsp. Beef Rub
  • ½ cup  Manchego Cheese
  • 3 oz.  Maitake Mushrooms, stems removed
  • 1 tbsp. Shallots, finely chopped
  • 1 tsp. Garlic, minced
  • 1 tbsp. Vegetable Oil

DIRECTIONS

  1. Heat grill to medium. Mix ground beef and Mr. BBQ Bangin’ Beef Rub in a bowl until well combined. Split beef into 8 even-sized balls.
  2. Heat a sauté pan over medium high heat and add the vegetable oil. When oil is hot, add the shallot and garlic and cook for 1 minute. Then, add the mushrooms. Sauté the mushrooms, garlic, and shallots for 3 minutes and set aside to cool.
  3. Once mushrooms have cooled to room temperature, place on a cutting board and rough chop. Now, mix with the manchego cheese.
  4. Place one of the beef balls inside the Mr. Bar-B-Q Burger Press. Using the stuffing part of the press, push down until a well is formed. Place 1 tbsp of the mushroom mixture inside the well of each burger and spread evenly.
  5. Put another of the beef balls on top and using the presser, push down to flatten into hamburger shape. Remove the burger from the press and pinch the edges to seal. Repeat process until you have 4 stuffed burgers.
  6. Brush a little oil on each side of the burgers and place into burger basket. Cook until cheese is melted.

# # #

About Mr. Bar-B-Q/Blue Rhino

Mr. Bar-B-Q®, the world’s leader in designing innovative, premier barbecue accessories at an excellent value, joined the Blue Rhino family of brands in March 2013. Blue Rhino—named for the color of a propane flame and the endangered animal—launched America’s first branded propane tank exchange service in 1994. 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 barbecue accessories sold under brands such as Mr. Bar-B-Q®, Endless Summer®, UniFlame®, and SkeeterVac®. Blue Rhino’s leading propane exchange brand is available at more than 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 or 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 This e-mail address is being protected from spambots. You need JavaScript enabled to view it. .

Mr. Bar-B-Q 2013 Grill Tools & Accessories Reflect Food Trends and Consumer Demand

FOR IMMEDIATE RELEASE

Public Relations for Mr. Bar-B-Q®
Cynthia Greenwood 
This e-mail address is being protected from spambots. You need JavaScript enabled to view it.  
(847)404-8404 

Media Contact for Mr. Bar-B-Q®
Wendy Sender
This e-mail address is being protected from spambots. You need JavaScript enabled to view it.
(800)333-2124, ext. 130

MR. BAR-B-Q® 2013 GRILL TOOLS & ACCESSORIES REFLECT FOOD TRENDS AND CONSUMER DEMAND

New Line Inspires Culinary Experimentation at Home

OLD BETHPAGE, NY (March 1, 2013) – Mr. Bar-B-Q®, www.MrBarBQ.com, a Blue Rhino brand and the world’s expert in designing innovative, premier barbecue accessories and outdoor lifestyle tools, has launched its 2013 collection in response to the nationwide consumer demand for multi-functional products that provide a unique grilling experience at home.

“Given that 86 percent of all U.S. households own a grill or smoker, and 62 percent of grill owners use them year-round,* Mr. Bar-B-Q develops affordable tools that allow grill enthusiasts to get creative and become their own personal chefs,” said Mr. Bar-B-Q President Marc Zemel. “For 41 years, we have followed my father’s original mission to offer products that make barbecuing fun, easy and appealing to men and women, whether they’re novice, intermediate or expert grillers.”

Mr. Bar-B-Q’s 2013 collection joins more than 400 SKUs of ‘Everything For the Grill™'—from deluxe tool sets and brushes to grilling accessories. “We search the globe for inspiration year-round, concentrating on popular food trends,” Zemel says. “This allows us to develop tools that complement the latest cooking techniques and translate into an enhanced grilling experience.”

America’s love affair with burgers

The Hearth, Patio and Barbecue Association (HPBA) reports that burgers are the most popular food for cooking on the grill. Mr. Bar-B-Q has developed three new accessories for burger lovers: the Stuffed Burger Press, which forms and stuffs burgers with one’s favorite ingredients; the patriotic USA Burger Press, which creates perfectly formed patties in the shape of the United States; and Burgers on the Go, which makes and stacks burgers in a container for easy transportation to a tailgate party or a friend’s home.

For those who like bacon on their burgers or in their salads, there’s the new Non-Stick Bacon Griller. Its angled surface drains grease for crispier, healthier bacon, and a grease tray helps prevent flare-ups. The Deluxe Non-Stick Cheese Pan melts cheese for pouring over a grilled burger, hot dog or nachos.

With more and more restaurants grilling with wood, Mr. Bar-B-Q has also introduced Smoking Wood Chips in Alder, Apple, Cherry, Hickory, Mesquite and Pecan to give home grillers the same flavor experience. When soaked in water, then placed in a Mr. Bar-B-Q Stainless Steel Smoker Box, wood chips imbue foods with a smoky, yet subtle taste. Roasting fish on a Mr. Bar-B-Q’s Cedar Plank keeps fish and meat moist, while flavoring it with the wood’s essential oils.

At the same time, meatless grilling has become a big trend, and so Mr. Bar-B-Q has introduced the Oversized Non-Stick Deep Grilling Topper which allows cooks to brown vegetables evenly without dumping them into the grill.

Popular grill tools

According to the HPBA, long-handled tongs, forks and spatulas, as well as grill cleaning brushes, are the most popular barbecue utensils. Mr. Bar-B-Q’s new offerings include a Spong with Bakelite Handles, which doubles as a spatula and tongs, and the Stainless Steel Oversized Spatula. Also known as “the Big Kahuna,” the latter features an angled extra-wide turner head and beveled front that make it easy to flip multiple burgers and large pieces of meat or fish at a time. The handle is made of a black thermoplastic rubber that gives the spatula a better grip and keeps it cool.

Just for fun, Mr. Bar-B-Q has also introduced the:

  • Hanging Shish Kabob Rack Set, which has great visual appeal, takes up less room on the grill, and helps slide pieces of various shish kabobs onto plates with ease
  • Stainless Steel Jalapeño Griller with Corer, and Appetizer Skewers to spice up the time before the grilling begins
  • S’mores Grilling Basket, a new take on an old favorite, creating four s’mores at a time
  • Nostalgic Squeeze Dispensers for ketchup, mustard and mayo, reminiscent of childhood picnics and 60s diners

New BBQ Recipes, Rubs

Mr. Bar-B-Q has formed an alliance with Michael Steifman, owner and executive chef at Brooklyn-based Michael Stuart New York. Steifman is a well-established chef at the forefront of food trends and will be developing recipes using Mr. Bar-B-Q tools for packaging, the website and eventually, a branded cookbook. He will also create an exclusive assortment of BBQ rubs for fall 2013.

“Michael is the perfect partner to help us create surprising and delicious recipes with our products as the inspiration, ultimately helping consumers and foodies think creatively about grilling,” said Wendy Sender, director of sales & marketing for Mr. Bar-B-Q.

The full product line can be found at www.MrBarBQ.com.

###

About Mr. Bar-B-Q/Blue Rhino

Mr. Bar-B-Q®, the world’s leader in designing innovative, premier barbecue accessories at an excellent value, joined the Blue Rhino family of brands in March 2013. Blue Rhino—named for the color of a propane flame and the endangered animal—launched America’s first branded propane tank exchange service in 1994. 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 barbecue accessories sold under brands such as Mr. Bar-B-Q®, Endless Summer®, UniFlame®, and SkeeterVac®. Blue Rhino’s leading propane exchange brand is available at more than 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 or www.MrBarBQ.com.


Note to editors: To receive Mr. Bar-B-Q and Blue Rhino product samples or images, please contact Cynthia Greenwood at 847-404-8404 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it. .

*2011 survey conducted by the Hearth, Patio & Barbecue Association

 

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