The meat of the game; For Super Bowl, score extra points with outdoor cooking
**HPBA**
Rocky Mountain News - Denver, CO
January 31, 2007
Ellen Jaskol
Winging your Super Bowl party; Whether homemade or ordered, lots of people will be eating them **HPBA**
Louisville Courier-Journal - Louisville, KY
January 31, 2007
Sarah Fritschner
SuperBowl Sunday is Ultimate Grilling Day **HPBA**
January 30, 2007
HPBA
Outdoor furnaces ignite debate in rural locations; Popular heat source banned in area cities
Herald Times Reporter - Manitowoc, WI
January 31, 2007
Kristopher Wenn
Maine company part of wood boiler pact
SunJournal.com- Lewiston, ME
January 31, 2007
Get a new wood stove!
Central Valley Business Times - Stockton, CA
January 30, 2007

The meat of the game
For Super Bowl, score extra points with outdoor cooking **HPBA**
Rocky Mountain News - Denver, CO
January 31, 2007
Ellen Jaskol
Grilling isn't just for the warm-weather months. According to the Hearth, Patio &
Barbecue Association, 62 percent of grill owners across the nation plan to fire up the grill on Super Bowl Sunday, making it the most popular grilling day of the winter. Here, Eric
Pruitt, executive chef at Morton's Steakhouse in the Tech Center, gets the grill started.
Three things Coloradans are passionate about:
• Being outdoors
• Enjoying great food
• Watching football
So Sunday's Super Bowl is a natural, giving us a reason to gather and celebrate these passions, even if the Broncos aren't anywhere near Miami.
OK, maybe snow, February's nighttime temperatures and 42-inch plasma screens don't mix, but why not fight snow with fire? Get the grill going.
Grilling isn't just for the warm-weather months. According to the Hearth, Patio &
Barbecue Association, 62 percent of grill owners across the nation plan to fire up the grill on Super Bowl Sunday, making it the most popular grilling day of the winter.
Eric Pruitt, 31, is from Chiefs country, but these days he's executive chef at Morton's
Steakhouse in the Tech Center. And if you think his occupation makes him less likely to cook over an open flame at home, think again.
"I grew up in Kansas City, where you pull out the smoker year-round," he says. "That's where I developed my love of grilling and barbecuing and cooking outside.
"When cooking at home, I literally do nothing but grill. Because in the summer you don't heat up the house, and in the winter you get to breathe in that cool air. I love the flavors you get when you cook outside."
Burgers, steaks and chicken are the most popular grilling foods, according to the trade association. In the winter, Pruitt says, you may want to turn to the stronger flavors of game - buffalo, venison, wild boar.
We asked him for a centerpiece party food that would score well with football lovers, and he took a page from the Morton's playbook: filet mignon sandwiches, a happy-hour

freebie at the bar. Here he tops them with a tangy mustard-mayonnaise sauce and spicy grilled onion relish.
At the restaurant, they use the tapered tail of the tenderloin for the sandwiches, but for this party-pleasing version, he used the whole tenderloin - about 2 1/2 or 3 pounds. At about $19 a pound, it's high-end fare that will yield about 40 or 45 finger sandwiches.
"You want to look for a uniform shape for grilling," Pruitt says of shopping for tenderloin. "Trust your eyes - if it's a bright red color, if it looks and smells fresh, it'll be great."
At the butcher's, you can ask for the tenderloin to be "trimmed out," so that the skin and fat are removed. With some low-cost warehouse stores, you'll have to do the trimming yourself, but it's easily done, Pruitt says. Just peel the stuff away with your fingers or tug at it gently with a knife.
For prep, Pruitt suggests a rubdown with seasoned salt.
"I don't like to overseason," he says. "I'm not a big fan of all those crazy marinades and beef rubs. I do have some olive oil to put on right before it goes on the grill."
Pruitt heads outside to a Weber charcoal grill anchored by a foot of snow, where he sears the tenderloin and grilled onions for a spicy relish to top the sandwiches. The cooked meat is moist and tender - just right for finger food.
"For a Super Bowl party, this is perfect," he says. "You can slice it down for the sandwiches. Or you could use some of it for fajitas - put out a spread for people to make their own. You could even just serve the meat with some soy or spicy ginger sauce to dip it in.
"When I think about the Super Bowl, it's all about getting friends and buddies together.
And you don't want all the guys in the kitchen. Grilling outside enhances the game experience because you feel like you're tailgating."
Charcoal vs. gas? Pruitt doesn't take sides - he uses both at home. For chicken, he tends to just use the gas grill, since much of the flavor comes from his marinade. For steak and burgers, he likes charcoal for the smoky taste it adds to the meat.
"The smell of charcoal reminds me of football and fall weather," he says. "It makes you excited."Game time
You'll find at least two things competing for attention at your Super Bowl party: the food and the game. Chef Pruitt suggests this game plan:
PREGAME: Have the grill fired up and very hot. It's even more important in the winter to take time to preheat the grill to a high temperature.

KICKOFF: Give you and your guests time to enjoy the show - the game and the commercials.
END OF THE FIRST COMMERCIAL BREAK: Throw the meat on the grill.
MIDDLE OF THE FIRST QUARTER: The food should be ready, and by now guests should have an appetite for eating and mingling. Don't worry about reheating the sandwiches: "The tenderloin will still be great at room temperature," Pruitt says.
Spread formation•A salad. Simple green salad, or a shredded broccoli slaw.
•Terra Chips. He likes the Terra Blues, made from Peruvian blue potatoes.
•Grilled sweet potatoes or potatoes. Slice them about 1/8-inch thick, cover in olive oil and grill until they're charred. Great with steak.
•Any fan-favorite finger food.
Playbook
Winter grilling tips, courtesy of Chef Eric Pruitt:
•Before game day, make sure you've got plenty of charcoal and/or propane, eliminating the need for a last-minute run to the store.
•If using a gas grill, make sure the propane line fittings are tight. To test, take a towel that's soaked in soapy water and wipe it around the connector. Turn on the tank (not thegrill). If you see bubbles, you've got a leak; turn off the tank and replace the line before trying to grill.
•Allow the grill to heat up for a longer time than you would in the summer, because recovery time will be longer each time you lift the lid on the grill.
•Be prepared for longer cook times.
•As always, take special care to keep the grill away from limbs and vines.
•Many grill owners like to keep the grill close to the home for winter grilling. But you should never place the grill too close to the structure.
•Bulkier clothing is the norm in the winter, so be aware of what you're wearing and take care to keep jacket sleeves, etc., away from the open flame.
ROADGAME: Want to leave the grilling to someone else? The two Morton's Steakhouse locations host Super Bowl parties at 4 p.m. Sunday, with theater-style viewing on a 9-

foot, high-definition screen and surround sound. The menu includes: oysters on the half shell; colossal shrimp; crab, spinach & artichoke dip; potato skins; chicken wings; burgers; filet mignon sandwiches;Klaus' famous chili; Caesar salad; fries; slaw; hot chocolate cake; apple pie. $85 per person, including tax and gratuity; $15 of each ticket goes to the United Way For information: 1710 Wazee St. (LoDo location), 303-825-
3353; 8480 E. Belleview Ave. (Denver Tech Center location), 303-409-1177.

Winging your Super Bowl party
Whether homemade or ordered, lots of people will be eating them **HPBA**
Louisville Courier-Journal - Louisville, KY
January 31, 2007
Sarah Fritschner
Alec Volz doesn't need to wait until Super Bowl Sunday to eat chicken wings. Volz, a member of the Louisville Improvisors and an instructor at Walden Theater, bakes his wings, rather than frying them, and serves them tossed with a red curry Thai sauce. But anybody who eats wings Sunday will be in good company.
Volz, a member of the Louisville Improvisors and an instructor at Walden Theater, bakes his wings, rather than frying them, and serves them tossed with a red curry Thai sauce.
But anybody who eats wings Sunday will be in good company. One out of seven
Americans eats restaurant takeout or delivery food for Super Bowl parties, according to the National Restaurant Association. Fifty percent of those people order wings.
And there are many, like Volz, who will make their own.
If, like him, you choose to bake rather than deep-fry the wings (like they do at the restaurants), you can eliminate not only calories but a big mess in your kitchen.
Chicken wings have enough fat that they will crisp and brown in the oven very well, though they may not brown as uniformly as those that are deep-fried. While they will spatter in the oven, they won't cause a big greasy mess on top of your stove, and you won't have to worry about throwing out excess oil.
Ditto for grilling. Super Bowl Sunday is the most popular grilling day of the winter, according to the Hearth, Patio & Barbecue Association. Season your wings, if you like, and cook them on the grill -- keep the mess out of your house and, maybe somebody else will do the cooking.
Wings can be baked or grilled ahead of time and reheated before serving.

SuperBowl Sunday is Ultimate Grilling Day **HPBA**
January 30, 2007
HPBA
SUPER BOWL SUNDAY REVEALED AS MOST POPULAR WINTER GRILLING
DAY
Record 17 Million Grill Shipments in 2006 Due to Increased Popularity of Year-Round
Grilling
ARLINGTON, Va. – Super Bowl Sunday is more than just a big game; it’s the most popular grilling day of the winter. According to the Hearth, Patio & Barbecue
Association’s (HPBA) State of the Barbecue Industry Report, Super Bowl Sunday is one of the Top 10 most popular grilling days of the year with 62 percent of grill owners looking to fire up their grills to feed family and friends for the Big Game.
“With millions of Americans cooking on the grill, this popular Sunday is the perfect occasion to cook up delicious grilled food,” says Leslie Wheeler, communications director for HPBA. “We are seeing year-round grilling as a major trend among
Americans. In 2006 alone, grill shipments reached an industry record high, supporting the fact that more than 60 percent of grillers are grilling year-round.”
In 2006, the barbecue industry experienced the fastest year-to-year growth rate since
HPBA began measuring grill shipments in 1985, shipping a record 17 million grills and marking a 15 percent increase from the previous year. Convenient, fast and known for heart-healthy cooking, grilling is one of Americans most preferred ways to prepare a meal.
“When you factor in the 70 percent of Americans who cite easy clean-up as a huge perk, grilling for the big game at home is a convenient, no-mess way to pull together a feast big enough for a football team or a pack of die-hard fans,” says Wheeler.
If experiencing the pre-game in person at Dolphin Stadium is not an option, fans can still enjoy tasty tailgate grill recipes from the comfort of their couch. This Super Bowl, grill outdoors and create your own indoor tailgating party with family and friends using these tips from the Hearth, Patio & Barbecue Association:
Pre-game Prep – Plan ahead to ensure that you’ll be watching the game instead of still preparing the food. Prep food ahead of time by marinating meats the day before. On game day simply remove from the refrigerator and throw on the grill.
Equipment Check – Eliminate a last minute run to the local store for charcoal or propane by checking levels the day before.
For the Feast – Burgers, steaks, and chicken are the most popular foods for the grill, but try some other appetizing ideas to feed your friends like grilled pizza, grilled veggies and even grilled fruit. All tailgate and grilling recipes can be found at www.hpba.org.

Using skewers? Soak bamboo skewers in water for at least 30 minutes to prevent veggies from sticking.
Before grilling, trim the excess fat from meat to avoid flare-ups.
Place vegetables and fruits at the outer edge of the grill to prevent burning. when grilling, use tongs or spatulas to move or turn meats instead of a fork to minimize the loss of juices.
Light the fire – Before lighting the grill, apply non-stick spray on the grates. The protective spray cuts down the clean-up time afterwards.
Quick Clean-Up – For charcoal grills, line the bowl with aluminum foil. After grilling, and once the grill and coals are cool (as a rule of thumb, always allow coals to burn out completely and let ashes cool* at least 48 hours before disposing), simply discard the foil with the coals and ash, then wash and reline with foil for next time.
If you must dispose of coals and ashes before completely cooled, place them in heavy duty foil and soak with water completely before disposing in a non-combustible container.

Outdoor furnaces ignite debate in rural locations; Popular heat source banned in area cities
Herald Times Reporter - Manitowoc, WI
January 31, 2007
Kristopher Wenn
MANITOWOC — Vickie Mayer has spent the past six months trying to persuade her
Liberty town board to adopt ordinances that would regulate outdoor wood-fired furnaces, which are banned in local cities but are becoming popular, relatively inexpensive heating alternatives in rural Manitowoc County.
Mayer said she depends on auxiliary oxygen to keep the symptoms of her progressive respiratory illness at bay when she is outdoors. But lately, Mayer said she has had to stay indoors due to the emissions of the outdoor furnaces in her neighborhood.
Ronald Kasten, an outdoor wood-fired furnace owner and one of Mayer's neighbors, said some people will always be offended by the smell of burning wood.
"If you don't like that odor then you are going to be irritated by it," Kasten said. "I see nothing wrong with them … I live out in the country and by the time it should get to any neighbor of mine, it should be dispersed enough that it shouldn't make a difference."
Mayer and other rural homeowners say despite the perceived cost benefits of outdoor wood-fired furnaces, the heaters produce harmful smoke and toxins that pollute the air and are a public health risk. However, furnace owners say the smoke is minimal and it shouldn't be an issue as long as furnaces are used properly.
Town and village boards have been left with the responsibility of deciding what, if anything, should be done to regulate or ban outdoor furnaces. Municipal officials say that if rules are adopted, they could be difficult to enforce.
A survey of local municipalities found that all local cities and four county villages have outdoor furnace bans, two villages have moratoriums and three villages have some restrictions in place. The remaining towns have either no outdoor furnace regulations or are determining what action to take.
The good and the bad
Outdoor wood-fired furnaces produce heat and hot water for homes, garages and other dwellings by burning wood.
Furnace salesman Mick Wallander, of Mick's Wood Stoves in Newton, sells the Empyre brand of outdoor furnaces, which range in price from $5,000 to $10,000. He said furnace owners often recoup the cost of their furnace within one to four years, depending on cost of the furnace, access to low-cost wood, how often the furnace is used and other factors.

But the furnaces are designed to burn wood slowly and at a low temperature, which results in an incomplete combustion process that produces more harmful emissions than an open flame, said Jim Blaha, Manitowoc County health commissioner.
"When you have an open fire, a lot of the stuff will burn pretty completely," Blaha said.
"With outdoor furnaces it's more of a smoldering. You don't get the energy out of it and you get all of these byproducts that are harmful."
Smoke from outdoor wood-fired furnaces contain unhealthy levels of toxic air pollutants, known as carcinogens, and significant amounts of particulate matter, according to the state Department of Health and Family Services Bureau of Environmental and
Occupational Health.
The emissions are blamed for causing coughing and difficult or painful breathing, increased susceptibility to respiratory illness like pneumonia and bronchitis, and eye and nose irritation. Prolonged exposure of emissions can result in hospitalization for heart or lung diseases and premature death, according to the state agency.
"It doesn't take a rocket scientist to figure out that you shouldn't be breathing in smoke and these units smoke, they all do," said Richard Wulk, Department of Natural Resources
Northeast Region air management supervisor. "It's has grown to be one of our largest complaints statewide. That's why a lot of communities are banning them."
The DNR can enforce air quality laws concerning outdoor furnaces, but the agency doesn't unless it finds furnace owners burning illegal materials, Wulk said. Wulk said his agency has handled from 50 to 60 illegal burning cases in northeast Wisconsin last year.
Under state law, it's illegal to burn wet, combustible rubbish, such as wet cardboard or paper, oily or greasy rags, oil filters and asphalt. Those include asphalt shingles or tarpaper, plastics and rubber products, including tires and hoses as well as other items.
The U.S. Environmental Protection Agency announced on Monday that a majority of outdoor furnace manufacturers have agreed to produce wood-fired furnaces that are about
70 percent cleaner burning and are more energy-efficient.
Beginning in spring, each new heater will be identified by an orange tag indicating it meets the requirements of the program, according to the EPA.
But local municipal officials will still have to decide whether to enact rules and ordinances pertaining to furnace setbacks, smoke stack height and other regulations that are not enforced by federal or state agencies.
Enforcement
Last year, the village of Whitelaw banned outdoor wood-fired furnaces after the village board conducted extensive research on the furnaces and found that nearly every person

who submitted public comment on the issue was not in favor of allowing the furnaces, said Alfred Kiel, village president.
"They do have their value in the rural setting where the houses are not as close together,"
Kiel said. "Basically, we decided on a ban because of the possible health hazards."
Kiel said homeowners would have a hard time keeping furnace smoke from getting into their neighbors homes and causing health problems.
"That's why we put a moratorium on them and because of the rising fuel costs," Kiel said.
Liberty town chairman David Schultz said his town board is studying the issues of outdoor furnaces, but the board isn't ready to make any decisions on whether to adopt codes or other restrictions on the furnaces.
"I've have talked to other town officers and they say, too, that it's pretty hard to regulate them," Schultz said. "How are you going to tell if someone is burning something improperly or doesn't have his unit regulated unless you hire someone to do that? Towns can't afford to do that either."

Maine company part of wood boiler pact
SunJournal.com- Lewiston, ME
January 31, 2007
BANGOR (AP) - A Millinocket company is among 10 outdoor wood boiler manufacturers that have agreed to sell cleaner boiler models under a voluntary program negotiated with the U.S. Environmental Protection Agency.
Under the voluntary guidelines, the manufacturers agreed to begin selling at least one boiler model by this spring that emits 70 percent fewer emissions over most models on the market today.
The participating manufacturers, including Millinocket-based Clean Wood Heat LLC, account for 80 percent of all outdoor wood boilers sold in the U.S., according to the EPA.
The EPA announced the program on Monday, the same day a coalition of air quality officials from Northeastern states unveiled model rules that would enable governments to regulate pollution emissions from the furnaces.
The Maine Legislature is expected in the weeks ahead to consider different measures to deal with the boilers, which have grown in popularity as homeowners seek cheaper fuel alternatives to heating oil and natural gas. Outdoor wood boilers are detached wood-fired units that heat water used for domestic consumption and heating.
But as the popularity of the boilers has grown, so has the number of complaints about the smoke that can waft onto people's property and pose health problems.
David Littell, commissioner of the Maine Department of Environmental Protection, said the EPA's voluntary standards are a step in the right direction but probably not strict enough for the state.
The DEP is seeking legislative authorization to begin drafting rules regulating boiler emissions. The department would likely work from the Northeast States for Coordinated
Air Use Management model, which DEP staff members helped develop, Littell said.
"This is the position that we wanted to be in, to have a common regulatory approach across the Northeast," Littell said.
NESCAUM's model rules would outlaw the sale or installation after March 2008 of boilers that emit more than 0.44 pounds of particle pollution per million British thermal units contained in the wood fuel.

Get a new wood stove!
Central Valley Business Times - Stockton, CA
January 30, 2007
• Get big bucks for your old stove!
• But wait! There’s more!
The San Joaquin Valley Air Pollution Control District wants to pay you for your old wood stove.
There are a few strings attached to the cash, however.
Residents in the eight-county district can get “hundreds of dollars” to change out their old, polluting woodstoves and fireplace inserts with cleaner models, the Fresno-based air pollution district says.
The cash incentives range from $25 for a set of gas logs to a total of $800 for propane stoves or inserts
The program starts Feb. 1. The district has applications for vouchers to be used toward the purchase of cleaner woodstoves and fireplace inserts. The vouchers will be accepted until March 15, or until the money is gone, on a first-come, first-served basis. A total of
$198,000 is available to fund between 500 and 900 projects.
To be eligible, an applicant must be a full-time resident of the Valley air basin and the project must be located within the air basin (San Joaquin, Stanislaus, Merced, Madera,
Fresno, Kings, Tulare and the Valley portion of Kern counties).
Particulate pollution from older woodstoves and inserts is seen as a significant contributor to wintertime air pollution in the Valley.