(ARA) – “Getting away from it all” is this fall’s travel mantra, with city-stressed vacationers favoring scenic national parks, historic national monuments and other undeveloped eco-regions to relax and recharge during their annual vacations.

According to the travel organization America Outdoors, there has been increased interest in outdoor trips the last several years. And what better way to enjoy the quiet solitude of nature than with a picnic in a protected meadow, on the beach or next to a river far away from the crowds and cars.

Outdoor dining is an important factor to consider when planning a nature-filled getaway. The latest trend in preparing outdoor meals supports the notion of finding a beautiful spot to dine al fresco. The new portable Grill2Go Fire & Ice from Thermos combines a full-sized gas grill and a 10-gallon cooler into one convenient unit that’s easy to clean and transport. The grill can even be separated from the cooler to become a table top grill.

The Grill2Go Fire & Ice combines the two most important components of picnicking: safe cooking and storage of food. The grill’s enclosed burner system prevents flare-ups, and is legal for safe grilling in national parks and other natural environments where an open-flame can create a fire hazard. The cooler stays cold enough to safely store uncooked meats and cheeses for hours, and a level indicator displays whether or not the unit is on a flat surface to prevent uneven cooking and spills. Plus, the grill cools in a matter of minutes. By the time the picnic is complete, it can be quickly packed away before enjoying the rest of the day.

Vacationers can also make outdoor meals interesting thanks to the Grill2Go Fire & Ice’s dual griddle and traditional grate design. Cook bacon, pancakes and eggs in the morning, grill hot dogs and sautéed vegetables for lunch, and enjoy a perfectly seared steak for dinner.

Here’s a recipe that adds a new twist to an old picnic favorite:

Ingredients:
1 1/2 pounds ground chuck, round or sirloin
4 tablespoons bleu cheese
4 tablespoons minced sweet onion
4 teaspoons A-1 steak sauce
1 teaspoons balsamic vinegar
salt & pepper

Method:
Mix onion, steak sauce, vinegar, salt and pepper well into ground beef.

Take 1/4 of the mixture and shape into a flat patty, make a depression in center of patty and place 1 tablespoon bleu cheese in center of meat. Form meat around cheese to enclose it.

Cook on hot grill until done to your taste and serve on hamburger buns which have been buttered with garlic butter and grilled until light brown.

For more information visit grill2go.com or call (888) 22-Grills.