I love to grill and BBQ. Nothing beats the smoky savor of meat or vegetables hot off the grill. You need a few tools and accessories to make your BBQ experience a good one.
I will not go into all the rubs, marinades and sauces that accompany many BBQ recipes. This article will stick with the accessories and utensils you will need, as well as a few you should avoid.
- You need a heat source. The most common source in use for home BBQ is charcoal. You need a brand that will maintain a good grilling temperature for quite a while, at least long enough to cook your food. You can spend a little or a lot. My experience is that the brand name charcoals will start better and last longer, but are not so much better than the cheaper brands that it is worth the extra cost. Alternatively, you can use wood and burn it down to coals to cook. I prefer this method, but you need a source of wood and a grill that can accommodate wood instead of charcoal.
- Wood. You still will want wood most of the time, in the form of chips or chunks, to supply the smoke that will flavor your BBQ. You want smoke, not fire. If you are having a problem with your wood catching fire, wrap it in aluminum foil and poke just a few holes in it. I do not use gas grills, but wrapping wood in aluminum foil and poking some holes in it can make a gas grill produce more flavorful food.
- Chimney starter. I have fallen in love with this contraption. I consider it indispensable. I very, very rarely use starter fluid anymore. Crumple two or three sheets of newspaper for the base, fill the chimney with charcoal, and light it. You have no waste, no petroleum taste or flavorings. It is much, much better than any liquid lighter, and it is much more cost-effective over time. I use liquid lighter only when I need a flame to intentionally scorch something, like the skins on peppers. If you must use liquid starter, mound charcoal in a basic pyramid. Apply lighter fluid liberally and let sit for five minutes. Then light. When all flame is gone, spread charcoal out evenly. It is ready when the briquettes are 75% white.
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Author: Charles Clendenen