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Tools
for Grilling
Just as you wouldn’t
want to build a house without a hammer, nails, screws, wood, a saw,
a drill and a level -- you don’t want to try and grill without
all the proper equipment. Get prepared to get equipt. You need a
foundation in order to build a house and you need a grill in order
to start grilling. See related articles to learn about grill options.
Thermometers:
Some grills come with them attached. Or you can attach one. Or you
can stick an oven thermometer into the grill, Or you can use an
ordinary meat thermometer. As you can see, you’ve got options.
Long handled metal
spatula, fork, basting brush and tongs: The long handle is key
here, you don’t want to be gettin’ burned. The spatula
helps to flip burgers and fishes and can be used in conjunction
with the tongs to turn larger pieces of meat and the fork to help
spear vegetables, like corn-on-the-cob, to turn them. The basting
brush is used to apply sauces.
Gloves, mitts or hot
pads: We think you get the point here, don’t burn yourself.
Spray bottle for water
and baking soda: You need these in case you have a flare-up
in the grill. Spraying plain water will keep small flames down.
You can add the baking soda to the water to make it a little more
effective as a flame retardant or you can just have a box nearby
to throw on the flame in case it really gets out of control. Remember,
baking soda doesn’t taste so good, so move the food before
turning into Smokey the Bear.
Hinged grill baskets:
This useful item is great for fish, burgers and other meats
that are likely to flake or fall apart. Remember, you want that
blackened fish covered with spices, not charcoal.
Long handled skewers:
Almost every culture has its form of meat-on-a-stick. Try experimenting
with Asian satay or Mediterranean meat, fish and vegetable kabobs.
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