62 – Percentage of Americans who own a grill. (Whether it is clean or not is another story)
79.1 million – Americans who have grilled out in the past 12 months, according to the U.S. Census from 2010.
8.3 – Percentage who grill two or three times a month.
8.1 – Average number of cookout parties held at grillers’ homes each year. We grillers like to party.
160 degrees – The safe internal temperature for ground beef or pork. It’s 165 degrees for ground chicken or turkey. Buy a grilling thermometer, people!
165 degrees – 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.
86 – USA! USA! Percent of grill owners who plan to grill on the Fourth of July this summer.
84 – Percentage of grillers who cook burgers, the most popular food on a list that also includes steak, hot dogs, and chicken not far behind.
5,700 – Fires of residential grills in the U.S. were reported between 2006 and 2008, causing $37 million in property loss.
14,397,000 – The total number of grill and smoker units shipped in the U.S. in 2012, according to the Hearth, Patio, and Barbecue Association.
7 out of 10 – Home grillers surveyed in 2011 who considered themselves to be “better than average” at grilling.customers can’t find it, it doesn’t exist. Clearly list and describe the services you offer. Also, be sure to showcase a premium service.