Tools of the trade.
It’s summer! And backyard barbeques are hitting the grill. The right tools let you focus on doing it right.
Handling the Grill
Extra-long mitts and long-handled basting brushes and spatulas help you handle the heat, putting a comfortable distance between you and the flames. Spring-loaded long-handled tongs keep you comfy and let you gently grab rather than stab food.
Tame the Flame
When using the indirect cooking method, place disposable drip pans under fatty foods to catch drippings and prevent flare ups. If the flames do flare, knock them back down with a few blasts from a trigger-operated water bottle.
Keep it Clean
Grilling is a messy business. A good wire-bristled grilling brush will make clean-up time quick and painless. Handy wipes let you quickly clean your hands. And, of course, an apron will keep your duds safe from splatters and other messes.
Put Your Tools To Work:
- Marinated Barbequed Vegetables
- Grilled Stuffed Swordfish
- Blake’s Best Steak
- Grilled Tuna Teriyaki
- Pizza On The Grill I
- Mesquite Grilled Pork Chops with Apple Salsa
- Alaskan BBQ Salmon
- Grilled Asparagus
- Avocado Steak
- Grilled Portobello Mushrooms
- Grilled Mediterranean Vegetable Sandwich
- Acapulco Margarita Grouper
- Grilled Pork Chops with Balsamic Caramelized Pears
- Kickin’ London Broil with Bleu Cheese Butter