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October 25, 2022
2024-11-29 11:28
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</p>
<p><strong>79.1 million</strong> – Americans who have grilled out in the past 12 months, according to the U.S. Census from 2010.</p>
<p><strong>8.3</strong> – Percentage who grill two or three times a month.</p>
<p><strong>8.1</strong> – Average number of cookout parties held at grillers’ homes each year. We grillers like to party.</p>
<p><strong>160 degrees</strong> – The safe internal temperature for ground beef or pork. It’s 165 degrees for ground chicken or turkey. Buy a grilling thermometer, people!</p>
<p><strong>165 degrees</strong> – The safe internal temperature for grilling poultry. One of the ways to tell if the meat is done is when it reaches this temperature. Some meats benefit from resting a few minutes after you remove them from the grill. It cooks a little bit longer after that, too, so factor that in.</p>
<p><strong>86</strong> – USA! USA! Percent of grill owners who plan to grill on the Fourth of July this summer.</p>
<p><strong>84</strong> – Percentage of grillers who cook burgers, the most popular food on a list that also includes steak, hot dogs, and chicken not far behind.</p>
<p><strong>5,700</strong> – Fires of residential grills in the U.S. were reported between 2006 and 2008, causing $37 million in property loss.</p>
<p><strong>14,397,000</strong> – The total number of grill and smoker units shipped in the U.S. in 2012, according to the Hearth, Patio, and Barbecue Association.</p>
<p><strong>7 out of 10</strong> – Home grillers surveyed in 2011 who considered themselves to be “better than average” at grilling.</p>
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