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Gary Lipton Media Relations Manager Phone: 1-(800)-222-5551 Fax: 1-(800)-990-4329 Web site: www. napsnet .com e-mail: printmedia@napsnet.com #2635 North American Precis Syndicate, Inc., 415 Madison Avenue, New York, N.Y. 10017 Year-round Grilling Trend Continues To Heat Up Expert Offers Tips, Hearty Recipe for Cold-Weather Grilling (NAPSA)—When temperatures begin to dip, dedicated grillers don’t shy away from grilling outdoors. According to the 23rd annual Weber GrillWatch Survey, 50 percent of American grill owners grill year-round—and 74 percent report using their outdoor grill at least once a week—an increase from 69 percent last year. “In colder weather, I recommend grilling foods that should be flipped once and don’t require much attention, like steaks and burgers,” says New York Times best-selling author Jamie Purviance, whose latest cookbook, “Weber’s Time to Grill,” features more than 200 recipes and plenty of advice and techniques to ensure a delicious meal every time you grill. Here’s one of his comfort food favorites that infuses the great taste of grilled steak into his classic chili recipe. Steak and Ale Chili with Beans Serves: 6 to 8 Prep time: 30 minutes Grilling time: 4 to 5 minutes, plus 1 to 11⁄4 hours to simmer the chili Rub 2 teaspoons ground cumin Kosher salt Ground black pepper 1 pound skirt steak, about inch thick, trimmed of excess fat, cut into footlong pieces Vegetable oil Chili 1 cups finely chopped yellow onion 1 tablespoon minced garlic 2 tablespoons pure chili powder 2 teaspoons dried oregano 2 cans (16 ounces each) chili beans, such as pinto beans, with liquid Hot Tips On Safe Microwave Use More Americans are grilling year-round. 1 can (28 ounces) diced tomatoes 1 bottle (12 ounces) stout beer 2 tablespoons cider vinegar teaspoon Worcestershire sauce 2 cups finely grated cheddar cheese (8 ounces) 1. Prepare the grill for direct cooking over medium heat (350 to 450 F). 2. In a small bowl, combine the cumin, 1 teaspoon salt and 1 teaspoon pepper. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. 3. Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to medium-rare doneness, 4 to 6 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into inch pieces. 4. In a large saucepan over medium heat, heat 1 tablespoon oil. Add the onion and garlic and cook until the onion is tender, about 5 minutes, stirring occasionally. Stir in the chili powder and oregano and cook until fragrant, 1 to 2 minutes. Add the remaining chili ingredients and increase the heat to bring the chili to a boil. Reduce the heat to low, add the steak, cover, and simmer for 20 minutes. Uncover the pan and continue to simmer until the chili thickens to the consistency you like, 40 to 50 minutes, stirring to the bottom of the pan occasionally. Season with salt and pepper. Serve warm topped with grated cheese. For a copy of “Weber’s Time to Grill,” visit www.weber.com. Key Tips For Cold-Weather Grilling: In below-freezing temperatures, plan on doubling the time it typically takes to preheat the grill in the summer. Keep the lid down as much as possible to avoid lowering the temperature inside the grill. Position gas grills so the wind is perpendicular to the gas flow and not blowing the flame down the burner tubes. (NAPSA)—You can protect yourself and your family from the dangers of foodborne, illness-causing bacteria, such as Salmonella, if you heed the “Cook It Safe” campaign by the experts at the U.S. Department of Agriculture. There are four things you need to do: 1. Read and follow package cooking instructions. Most frozen or refrigerated convenience foods must be properly cooked before you can eat them. The label can tell you whether the product needs to be thoroughly cooked or simply reheated. Uncooked meat or poultry, for example, must be cooked to a high enough temperature to destroy harmful bacteria. 2. Know when to use a microwave and when not to. Sometimes, thorough cooking requires the use of a conventional oven, not a microwave. Microwave oven cooking times may not be enough to cook some foods to a safe internal temperature. Microwave ovens—even those equipped with a turntable—can cook unevenly and leave “cold spots” where harmful bacteria can survive. You may need to use a conventional oven, convection oven or toaster oven. So always follow the package cooking instructions. 3. Know your wattage. If your microwave’s wattage is lower than that required in the cooking instructions, it will take longer for the food to reach a safe internal temperature. The higher the wattage of the oven, the faster it will cook food. If you don’t know the wattage of your microwave, check the inside of the oven’s door, the serial number plate on the back of the oven or the owner’s manual. You can also do a “time-to-boil” test to estimate the wattage: Measure a cup of plain tap water in a two-cup glass measuring cup. Add Always be sure the food you cook reaches the proper internal temperature before you eat it. ice cubes; stir until water is ice cold. Discard ice cubes and pour out excess water so only one cup remains. Set the microwave oven on high for four minutes. Watch the water through the window to see when it boils. If it boils in less than two minutes, its wattage is 1,000 watts or more. If it takes 2 minutes, its wattage is about 800 watts or more. If water boils in three minutes, its wattage is 650 to 700, and if it takes more than three minutes, it’s 300 to 500 watts. 4. Always use a food thermometer to ensure a safe internal temperature. After the microwave or conventional oven cooking time is over, observe any “stand time” specified in the cooking instructions. During this time, the food continues to cook even with the oven off, and the temperature of the food continues to rise. No matter how you’ve cooked the food, use a food thermometer in several places to make sure the dish has reached a safe internal temperature. You can learn more at www.fsis.usda.gov/Food_Safety_ Education/Cook_It_Safe/index.asp a n d w w w. f s i s . u s d a . g o v / P D F / Microwave_Ovens_and_Food_ Safety.pdf.