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March 17, 2010

All Fired Up

You can labor over a grill armed with only a fork and a hot pad, but your hopes of firing up the perfect filet will likely go up in smoke. Instead, why not equip yourself with some great grilling gadgets? Kept close at hand, the right tools take the heat off backyard chefs and provide sure-fire ways of making outdoor cooking and barbecuing easy and enjoyable. Here are 10 of our favorite grilling gizmos.

1. Thermometer
Why: to determine the degree of doneness
A thermometer takes the guesswork out of grilling. Many pros prefer digital instant-read thermometers used only toward the end of grilling. Unlike traditional thermometers, instant-read models require only a seconds-long, half-inch-deep insertion, making them ideal for thinner items like burgers and chicken breasts. Make sure you cleanse it between uses with hot soapy water, rinse and air dry to prevent bacteria growth.
Tip: Insert the thermometer away from bone as it conducts heat faster.

 

 

2. Spatula
Why: because every good turn deserves another
A spatula must have a large blade that enables you to easily get under food and flip it. An angled handle will help in flipping food.
Tip: Select a grill spatula with a long handle.

3. Basting brushes
Why: to spread on the sauce and glop on the glaze
Because brushes can retain flavors and oils even when washed, many chefs keep several on hand for various uses. Choose brushes with long, angled handles.
Tip: Try silicon brushes.

4. Tongs
Why: there’s no better way to grip grilled goodies
Choose lightweight, spring-loaded tongs that are easy to squeeze and that release effortlessly.
Tip: Choose tongs designed with gripping ends that do not have sharp edges.

5. Grill light
Why: because a flashlight or candle just won’t cut it
The most popular grill lights are battery-powered, feature LED bulbs and attach to the grill either with a clamp or a magnetic base and feature long flexible necks. The larger your grill, the longer the neck should be.
Tip: For extra illumination, select a dual headlight model that provides twice the brightness.

6. Wire grill brush
Why: to keep the cooking grate looking (and tasting) great
Cleaning the grate following use and while the grill is still warm is best; the heat prevents food from cooling and hardening, making it easier to remove. If you have a cast iron grate, brush or rub it with oil after each cleaning.
Tip: Clean the brush after every use .

7. Skewers
Why: to keep those kebabs intact and in line
If you prefer the metal variety, choose non-rusting stainless steel skewers with flat blades that won’t spin inside the food when rotated. Look

for heat-resistant handles. Bamboo spears that can be tossed after use.
Tip: Before use, lightly oil metal skewers to prevent food from sticking and soak bamboo spears in water (for 1 to 2 hours) to prevent them from burning.

8. Propane gauge/leak detector
Why: no one likes the no-gas, no-grilling surprise
A fuel gauge indicates how much propane remains, and many also detect gas leaks at the same time.
Tip: If you don’t have a gauge, pour water over your tank to determine your fuel level. Where the water feels cool, there is propane; where it’s warm, the tank is empty.

9. Grilling baskets
Why: to forgo fall-into-the-flames fiascos
The colander-like basket features small holes and is ideal for grilling smaller cut veggies and cubed meats. The cage-like variety has bars that enclose foods and is often shaped to contain specific items, from fish to corncobs.
Tip: Determine the maximum size basket your grill will accommodate before buying.

10. Himalayan salt plate
Why: because it’s functional, flavorful and fun
Plank-grill food on a slab of pink Himalayan salt for a wonderful, mildly salty flavor. After use, simply wash with warm water and a soft scrub brush pat dry with a towel and let air-dry.
Tip: Himalayan salt plates can be used both heated and cooled for sautéing, curing, baking and plating.

The Heat is On:  Tips for Taking Temperatures
Did you know that meat continues to cook after being removed from the grill and can rise 5 to 10 degrees? Take this into consideration by pulling your meat from the fire before it reaches the desired doneness.
Meat Temperature Guide (Fahrenheit)

Beef:
Rare: 120° – 125°
Medium-rare: 130° – 135°
Medium: 140° – 145°
Medium-well: 150° – 155°
Well done: 160° and above

Lamb
Rare: 135°
Medium-rare: 140° – 150°
Medium: 160°
Well done: 165° and above

Poultry
Chicken: 165° – 175°
Turkey: 165° – 175°

Pork
150°
 

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