Will You Grill?

Here we are smack dab in the middle of the grilling season so it’s time to look at some interesting tools available for grill masters of all skill levels.

I will assume you have basics like, say, a grill. Hopefully, you are also in possession of a good tool set, but if not take a look at these.

This Weber Performer Grill is a nice combo set. It is the 22.5″ charcoal grill with side entry grill flaps for adding additional charcoal easily, a lid holder, big work table and a propane starter.

Then of course, a nice set of grilling tools is always helpful. This is a sturdy set and they allow you to put your favorite NFL team logo on the tools.

I have seen some really cool grilling stuff lately. Here is a short list of “neat to have’s”.

Let’s start with the vertical rib rack. It allows you to make more ribs in a single cooking session.

Then one of the best kabob skewers I’ve seen in a while. The Firewire stainless steel wire. It is long and flexible which lets you position it on the grill in many different ways, i.e. you can wrap it around other foods being cooked on a grill.

For truly traditional kabobs, you will need the wide flat skewers. Not only can you grill meat and vegetable chunks, but they are wide enough and sturdy enough to mold ground meat over for that authentic Persian style kebab.

Then there is the Redi-Fork Pro, a BBQ grilling fork with a thermometer built in.

I am a big fan of this grilling basket. You can stir fry in it, but also using the lid, you can toss the contents like a pro.

I love using these grilling planks on my grill. They come in alder, cedar, hickory and maple or a sampler pack. They only need be soaked and charred before using the first time. The planks are essentially hot smoking your food. They do provide a nice smokey flavor to what you are cooking. They can be used multiple times, until they fall apart, really. The source of heat you use will determine how many uses you get from them.

And finally, if you own only one BBQ cookbook you need to own “How To Grill“, by Steve Raichlen. It is not biased toward one grilling fuel or another, provides clear instructions and photos of all key techniques and hints.

One last thought. If you want to really open up your grilling repertoire, learn to do indirect grilling. Direct grilling is defined as cooking the food directly over the flame/heat source. This is the style of grilling most commonly done. You can grill steaks, burgers, sausages, seafood and vegetables using direct grilling, but the options for indirect are almost limitless. With indirect grilling, you turn off burners or move coals to the side of the grill. You then place the food over the area with no heat and cover the grill with its lid. It turns your charcoal or gas grill into an outdoor oven. I have made meatloaf, put my dutch oven out there, roasted a leg of lamb, and slow cooked a Boston Butt (pork shoulder) – and if you buy a rotisserie attachment for your grill, you will experience indirect grilling at its best.

So get out there and grill it up!

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