A version of this post was originally sent to our email subscribers on July 17. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in your inbox every Thursday.
July was Grilling Month here at The Kitchn, and with grilling, came grilling stuff. As most of you know, I'm a minimalist when it comes to gadgets, but I do find a few toys useful when I fire up my grill. Of course, the two most important things are high, even heat, and good ingredients. But if you're ready to add a few more items to your arsenal, read on.
If you're going to have one book about grilling, I suppose the one called The Barbecue! Bible would be the way to go. Sure, any joker could write a book, slap the enthusiastic biblical title on it and feign expertise. But in this case, the author, Steven Raichlen knows what he's doing. From basics like how to set up and maintain a grill, to nibbles like grilled breads, to exotics like pulled pork from a whole hog, Raichlen covers everything you can imagine in this volume including plenty for vegetarians.
• The Barbecue! Bible (Amazon, new & used from $10.78)
These classic heavy-duty tongs are made by the Vermont-based Edlund Company, a long-time supplier to the restaurant industry. They're sturdy, and stainless which is perfect for the grill. I don't like a lot of bells and whistles on my tongs like wood, silicone, and grippy rubber handles. Simple design, with a strong spring. Off the grill, I use my tongs for flipping a roasting chicken, pulling out peaches or tomatoes from a boiling bath (if I don't mind a little bruising), and arranging meat while it braises, to name a few.
• 16" Stainless Steel Tongs (Cooking.com, $8.75)
If you're at all unsure about when your meat is done, an instant-read thermometer can help. This fun one made especially for grilling has an extra-large face that glows in the dark. Taylor, based in Illinois, makes most of the thermometers you'll find in restaurants and has been doing so since 1851. I like companies like that.
• Taylor Weekend Warrior Meat Thermometer (Amazon, $9.96)
Grilling Planks are a great way to barbecue, especially for tender fish and vegetables. Most often seen in cedar, a company called Fire & Flavor (I met the owners at a conference this spring) is also offering them in Alder, Maple and Oak. Each wood lends a different flavor and compliments a different range of foods from steak and pork to seafood and vegetables.
• Grilling Planks (Fire & Flavor, from $7.99)
Given what you are grilling is fresh and high-quality, and your technique is good, there's really nothing else a grilled vegetable or piece of meat needs aside from a whisper of nice salt. We've talked about this before and I still get people asking why anyone would spend over $10 on a sack of salt when the stuff in the cardboard cylinder is under a buck. If you can afford it, it's worth springing for the good stuff. I like Fleur de Sel de Guérande, which, these days, you can get in many gourmet markets and cook's supply shops. Heck, Amazon even has it.
• Fleur de Sel de Guérande (Amazon, $9.99)
For those who don't have a barbecue and are ready to ditch The Kitchn forever after this month of grill-focused posting, may I remind you that you can grill inside, on your stove top. The best way is with a grill pan. My favorite is the classic Lodge 20" Grill/Griddle because it can straddle two burners and you can flip over the grill and make pancakes on the smooth griddle side.
• Lodge 20"Cast-Iron Grill/Griddle (Amazon, $44.99)
Cheers,
Sara Kate
Last Week's Posted Email: From The Email: Off The Grid Grilling
(Grilling plank image courtesy of Gourmet Made Simple by Gena Knox)
I suggest checking out It Must've Been Something I Ate by Jeffrey Steingarten from your local library. One of the articles, called "Salt Chic" goes into great detail about the scientific discussion about whether or not one can taste the difference between normal salt and expensive salt. He's on your side of the fight, but the results are intriguing. The book is great anyway, by the way.
Emily
view Emily Sneds's profile
Those double burner grill/griddle pans are really great. They are perfect for the apartment dweller without access to or space for an outdoor grill. I picked up one several years ago and make good use of it. I actually use mine more often in the oven than on the stove, which seems to control any smoking that occurs during cooking.
As someone who lives in Minnesota, they're also handy for grilling things up in the dead of winter.
view jojippitydrum's profile
jojippitydrum - I'm in a small apt with no access to an outdoor grill, and I have one of these double burner grill/griddle pans... and I almost never use it. For one thing it takes up the entire sink when I'm washing dishes. I have 2 cast iron Le Creuset grill pans of different sizes. Even when I have a lot to cook the larger pan does it all. There's usually a cold spot in the middle of the burners with the double burner grills.
view Plaid Ninja's profile
I've been looking for something in which to keep my BBQ tools. Usually when I find a nice carrying case it comes with tools. But I already have good tools, just no case. Any ideas? I prefer the soft cases that roll up, like chefs carry their knives in.
view Shawn's profile
Plaid Ninja - I agree that it is a bit of a pain to wash, but because it takes a while to cool down it's not usually an issue by the time I'm ready to wash it. Regarding the cold spot in the middle of the burners, that's another reason to use the pan in the oven instead of the stove. You get much more even heat distribution that way.
view jojippitydrum's profile
Hi again jojippitydrum - I would put the pan in my oven but unfortunately I don't really trust my oven. The temperature settings on the dial seem to be more of a suggestion than anything... or a minimum temperature. I've burned a few things in there. My oven is ANCIENT. I haven't put much time into figuring out what the temperature offset is since I don't really bake.
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