We recently posted about “charcoal”. In order to make charcoal work for you certain things are necessary, and certain things can enhance the experience.
Here goes:
Grill. There are many to choose from, but the best all around grill is the Weber Original Kettle 22” grill:
Grill Cover. Important to get this to protect it from the elements. My 22” Weber is several decades old and going strong.
Thermapen. It is accurate, reads the temperature of what you are cooking very quickly, and has a large display. I have been through a number of quick read digital food thermometers. This is the best. It is not inexpensive, nor is the food you are cooking. The batteries last a long time, and are easy to change.
Weber Rotisserie. Again, not inexpensive. If you want to make Amazing chicken, and prime rib roasts, get this.
Slow N Sear. It is important to be able to create two zone cooking areas in the grill. One zone that is hot where the charcoal is, and one zone that is less hot aka where the charcoal is not. You can do this manually or you can buy this. I used to do it manually, but this is much better. It prevents the charcoal from moving around during the cook. It is easier to add new charcoal or wood during the cook. It has a removable water reservoir when you want to do low and slow and keep the grill temperature rock steady. I use this all the time, especially when I use the rotisserie.
Charcoal Chimney. The Best Way To Light Charcoal. It also has two handles allowing you to pour its [very hot] contents into the grill safely.
GreenSpark Fire Starters. I have tried a bunch of them. I keep coming back to these. In fact, I just bought the 140 piece box vs. the 70 that is linked below. They are natural, easy to light, and burn for a long time. I use two every time to get the charcoal in the chimney burning quickly. On average it takes 15-20 minutes for the charcoal to light to the point where you can dump it in the grill.
Gloves. They come in two varieties. Both are important to have. One is to protect your hands from the heat, the other is used to handle food.
BBQ Utensils. Dealers choice here. Some important considerations:
BBQ Tongs. You want extra long ones. You want the amount of force you need to generate with your hand to close it, not to be too great. Grilling several dozen lamb chops will put your hand to the test.
Spatula. Again long and not too heavy.
Fork. I never use one. I refuse to puncture holes in my food for juices to run out of. I use two tongs, or one tong and a spatula to move things if needed. I never use a fork to move any food that I am cooking.
And lastly, aluminum foil. I use it by the boatload. I have the normal and heavy duty always on hand. You will always let the meat you are bbq’ing rest for at least 10 to 15 minutes. You will need to cover it with aluminum foil. You will be cooking side dishes that will be done at different times and will need to be kept warm. You can use it in so many ways. I have tried a number of brands but always keep going back to Reynolds. I get mine at Costco where I purchase it in three different forms:
Apologies for the long post today. The good news is that each one of these items will last you a long time and you will derive great pleasure from their employment.
Wishes for a Great day to all,
Hugs too,
David/
Refer to This Post about Charcoal.
