Chris Schlesinger & John Willoughby
from Chris Schlesinger
Tools of the Trade
1) The Grill Itself - Go for the covered option, because with
the cover available, you can not only grill, but also do some
lower-heat cooking, like smoke-roasting and even a relatively
close approximation of barbecuing. Whatever type of grill
you prefer, the prime directive is the same: Get yourself
the one with the largest possible grilling surface. That way,
you will have more room to build a two-level fire and more
flexibility in moving food around from hotter to cooler spots
as you grill.
2) Heavy-duty, long-handled, spring-loaded tongs - Tongs act
like an extra pair of hands, with the added advantage that
they don't get burned. Use them to put food on the grill,
move it around while it's cooking, pick it up to check for
doneness, and take it off the grill, all without dropping
anything or burning your arms.
3) Stiff wire brush - One of the nice things about grilling
is that you use no pots or pans, so you have very little cleanup
when the meal is over. But you do need to keep your grill
surface clean, and this is the tool for the job.
4) Disposable foil pans - They are excellent for transporting
raw ingredients from kitchen to grill and cooked ingredients
from grill to table. Despite their name, they can be washed
and reused many times over.
5) Kitchen towels - Those inexpensive white cotton kitchen
towels you can buy in restaurant supply stores in batches
of twenty or so are very handy for picking up hot dishes or
skewers, and it is a lot quicker to grab a couple of towels
than to fit your hand into a mitt. They are also very useful
for wiping up spills of all sorts and generally keeping your
grill area clean and tidy.
6) Beverage of choice - this might be the most important grilling
tool of all.