Posted by admin | Posted in Grilling | Posted on 10-05-2009
Tags: bbq, cooking, food, grill, grill tools and accessories, grill tools for fish, grill tools set, Grilling
Grill Tools
Can someone give me great grilling tips?
Me and my ex used to grill out all the time, but I was always the one to tenderize the meats and season the veggies and come up with great combinations like pineapple,tomato, and pork on one stick. All types of stuff.
BUT, How do I prepare the grill? What types of tools do I need and what are some of your fav things to grill?
Charcoal or Propane? Yikes, every guy has his own “grill” method. We’re kinda snotty about it sometimes.
My method for charcoal:
Remove the grill
Stack the coal
Apply liberal amount of good quality (not store brand) lighter fluid all around the coals. Try to make sure all the coals get dowsed.
Light the coals (long match or long lighter). Try to light two or three coals at the bottom of the stack. Fire travels up.
Replace the grill and let it heat up.
When the flame dies down, use a grill scraper to de-crust the grill and a wire brush to finish cleaning off the heated grill.
A grill scraper-brush combo works best. And a heat-resistent grillers mitt comes in handy for this step.
Once all the coals have turned mostly white (ashy), remove the grill again with your mitt and tap the coals down a bit to spread them out and increase your cooking area.
Replace the grill over the now smoldering coals and you are ready to place the meat on the grill.
For things that cook faster (sausages, thin cuts of meat), place those to the side of grill. You usually do not need to use the cover for quick-grills.
For things that cook slower (thick cut meats), place those directly over the coals. Turn often enough to avoid charring.
You can use the cover (with the vents open) to create a “baking” effect on thicker meats. Be sure to check under the cover every 3-5 minutes.
Kebabs? Uncovered and directly over the heat – turning often.
For other tools:
A long set of tongs (18″ or so) work best for turning some meats and kebab skewers.
You can use a long spatula (for stuff like hamburgers) or use a regular spatula and the heat-resist mitt.
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