After 5: Great Grills

As a 7-year-old, Walker developed marinades and grilled for his parents and sister. Now, the 53-year-old New York Life Insurance agent grills for his friends and his wife, Sharon Walker, a regional manager for Manpower Inc.

Walker enjoys grilling so much that he owns four grills and smokers and has an open fire pit in his backyard. He’s even worn insulated coveralls to cook outside during the winter.

“I guess it’s the primeval thing,” he says.

Walker isn’t the only business professional in Springfield who finds heaven by standing over a barbecue grill with a pair of tongs in hand.

“I love it,” says downtown restaurant owner and chef Eric Zackrison. He owns Agrario, Bodega Bar, Patton Alley Pub and Hickok’s Steakhouse & Brewery, and regularly cooks out with his Rountree neighbors.

“On Sundays, lately, we’ve been having four or five houses in our neighborhood get together and all bring some burgers or brats, or whatever, and just kind of grill and hang out,” says Zackrison, who has owned his three-burner Weber gas grill for about 10 years.

Grilling fans say the social benefits of grilling are just as important as the food.

“I run a pretty hectic and crazy schedule with what I do,” says Scott Tarwater, senior vice president of development for John Q. Hammons Hotels & Resorts. “I chase John Q. Hammons around the world 1,000 miles an hour with my hair on fire, and so (grilling) gives me the opportunity to socialize with friends and neighbors and just completely unwind.”

Still, taste buds prevail, as evidenced by experienced grillers’ penchant for the unique.

A favorite of Tarwater, who grills his dinner four or five times a week, is wild boar fajitas. Meanwhile, Walker’s trimmed pork shoulder, or Boston butt, earned him first place in a May 18 barbecue contest that raised about $1,000 for the Springfield Association of Insurance and Financial Advisors. Walker says he smoked the meat for 12 hours.

Greg Tope, an independent insurance agent in Ozark and 30-year grilling veteran, often prepares venison wrapped in bacon.

But it’s not all about the meats. The specialty of health-conscious Susie Farbin, co-owner of Mama Jean’s Natural Market, is grilled eggplant with olive oil, salt and parmesan cheese. Farbin grills out twice a week.

“Being outdoors seems to make cooking a little more of a treat than a chore,” she says.

It seems America would agree.

Nationally, manufacturers shipped 17 million grills to retailers in 2006, a record 15 percent increase from 2005 and the most shipped since 1985, according to the Hearth, Patio & Barbecue Association.

Bev Schmidt, co-owner of Outdoor Home, 3107 E. Chestnut Expressway, says she’s seen those strong national sales reflected at her store, which features the Big Green Egg ceramic charcoal grills, ranging in price from $249 to $1,000.

“I think a lot of people are just staying a little closer to home and making home a more pleasant place to be,” she says, noting the popularity of outdoor rooms with furniture, lighting and grills.

There are also many accessories available to avid grillers.

Schmidt says wood planks to cook on and pizza stoves are popular. Steve Jordan, hearth manager for Maschino’s, 1715 S. Campbell Ave., says silicone mitts, disposable temperature gauges and heat guns are some popular new tools. Those accessories range from $5 to $75.

The barbecue association reports that May through August are the peak grilling months, and Jordan anticipates that summer grilling locally will be even more popular than usual because people are eager to take advantage of warm weather after experiencing January’s ice storm.

“You’re outside,” Tope says. “That’s the best part.”