(NAPSA)—According to the 22nd annual Weber GrillWatch Survey, nearly half (49 percent) of Americansgrill year-round, and of those, a hearty 41 percent grill outside even when the temperature dips below freezing. “During the colder months,it’s a great time to grill larger pieces of meat that don’t require a lot of attention, and comfort foods—like Barbecued Meat Loaf,” says Jamie Purviance, grilling expert and author of several grilling cookbooks, including The New York Times best-selling “Weber’s Way to Grill.” “With a few simple tips, you can easily grill all year long.” Weber suggests the following tips when grilling during the colder months: In below-freezing tempera- tures, plan on doubling the timeit typically takes to preheatthe grill in the summer. e For charcoal grills, it may be necessary to add charcoal more often to maintain a consis- tent temperature whenit is cold or windy. Lift the lid slowly and to the side to prevent ashes from blowing up on the food. For safety, avoid using your charcoal grill in high wind conditions. Plan on increasing the cooking time slightly when grilling on cold or windy days. It’s best to keep the lid down as much as possible to avoid lowering the temperature inside the grill. Large pieces of meat—like turkeys—which are cooked over indirect heat, work well in cold weather conditions as they require less attention. Position gas grills so the wind is perpendicular to the gas flow and not blowing the flame down the burner tubes. Sign up for Weber’s Recipe of the Week at www.weber.com and you'll receive a delicious new grilling recipe every Friday, like this Barbecued Meat Loaf. Barbecued Meat Loaf 1% poundsgroundbeef (80% lean) Barbecued Meat Loaf will heat up a cool night. 1% poundsground pork 2 cups finely chopped yellow onion 1 large egg 1 teaspoon Worcestershire sauce 1 teaspoon granulated garlic 1 teaspoon dried tarragon 1 teaspoon koshersalt 1 teaspoon groundblack pepper Sauce % cup bottled barbecue sauce % cup ketchup 1. In a large bowl, using your hands, gently combine the meatloaf ingredients. 2. Divide the meat loaf mixture in half and form into 2 loaves, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan. 3. Prepare the grill for indirect cooking over medium-low heat (about 300 F). 5. Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan andplace directly on the cooking grate. Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155 F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, the loaves will continue to cook, allowing them to reach the recommended 160 F for ground beef and pork. Cut the loaves into %-inch slices and serve with the reserved sauce. To make meat loaf sandwiches, cut the meat loaf into \%-inch thick slices and slather both sides with some of the reserved sauce. Grill over direct low heat (250 to 350 F), with the lid closed as much as possible, for 4 to 6 minutes, sauce ingredients. Set aside half of the sauce to serve with turning once. Serve on sourdough bread with melted provolone cheese (optional). loaf with 3 tablespoons of the remaining sauce and coat thoroughly. For more tips andrecipes, visit www.weber.com. 4, In a small bowl, mix the the meat loaf. Top each meat Serves: 8 to 10.
