Barbecue accessory essentials
It is the middle of winter, so what better time to dream about heading outside in the warm summertime for a good old fashioned barbecue? Before you know it, spring will be here and you’ll be firing up your grill.
I was looking at some barbecue accessory sets and I couldn’t help but think a 22(!) piece set was ridiculous. A 22 piece set is way more than I need, so I decided to look at what a person actually needs to execute an enjoyable meal. Here is a practical list of what I think everyone will need for their grilling kits:
Essentials
- Tongs: They need to be metal, but a good set can work for you in the kitchen and on the grill.
- Spatula: Again, go with metal and dual use for the kitchen.
- Wire Brush: Buy a cheap wire brush at your local hardware store.
- Chimney Starter: Only necessary if you have a charcoal grill.
- Oven Mitts: You probably already have these in your kitchen.
When you shop for a barbecue set be sure to look past the number of items in a pre packaged set and look for the essentials. The gimmicks of barbecue accessories are not hard to find, but be sure to pass them by if you find yourself doubting their practicality.Photo via http://pdphoto.org/
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Posted by Matt on Feb 5, 2008 |
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17 comments posted
Posted by King of Kingsford - 02/05/2008
Dude – Do you check things out before you post about them? Sure the thing has 22 pieces, but FFS 16 of them are corn cob holders and skewers, and another is the box! For a grand total of 5:
Wire brush
Tongs
Spatula
Long fork – A necessity for carving any bird
Sauce brush – A necessity for making BBQ ribs, (unless you want a messy grill)
Those are the true grilling essentials. With good old Kingsford lighter fluid, you don’t need a chimney (I use an old coffee can though), and oven mitts aren’t necessary either, unless you are BBQing in a Disney movie.
Posted by Erin Doland - 02/05/2008
@King — I think Matt’s point is more along the lines of “why would you buy utensils special for BBQing” than what you imply his intention is in your response. A $36 set of “special” tools is what’s ridiculous. That’s at least how I read it …
Posted by Lori - 02/05/2008
Are there really people who don’t barbecue year-round? How sad…
I agree with King that the long fork is essential, and I would add metal skewers to the mix, and perhaps a grill pan for small and/or delicate items. He is, however, mistaken about the lighter fluid. That stuff is nasty, and no good for your food.
And over the years I have found that tools created specifically for the grill are critical for successful grilling. Tools made for use indoors generally aren’t long enough or sturdy enough to use safely, nor are they made to last very long in contact with flame. Much better to buy quality grilling tools that will last a long time than to blow through your good indoor tools in a fraction of the time they should last.
Posted by Shay - 02/05/2008
@Lori:
I’d love to grill year round, but in my climate area, I can’t find my deck for 3-4 months of the year! And during those months, I assure you, no one wants to even open a door to go outside, much less be standing out there babysitting the grill!
That said, I think our tools are about the same as those mentioned here, with a nice scraping spatula and tongs being the most commonly used. They’re big stainless steel affairs, and (I’m sorry to say) do not multitask indoors.
Posted by Lori - 02/05/2008
@Shay: What’s a little snow?
Steaks are best in the winter, since you don’t have to babysit them and really need to turn them only once. One of my fondest memories from young adulthood is my family’s traditional Christmas Eve steak dinner.
Posted by King of Kingsford - 02/05/2008
Erin – You don’t own a grill do you? A good spatula alone is worth $36. My standby has a serrated edge on one side and a bottle opener built in. $36 is no where near the realm of ridiculous.
Lori – I agree about the lighter fluid. Hence I use an old coffee can as my chimney starter. Works just as good as anything from the store. And I totally agree with all season grilling. Even when it was 40 below in Minnesota, I grilled. The snow bank next to the weber in winter keeps my beer nice and cold while I turn the ribs.
Posted by Erin Doland - 02/05/2008
@King — I do grill. I also buy all of my grilling/kitchen supplies from an industrial restaurant supply store. A pair of solid metal tongs runs me $3, for example, and can stand up to flames for hours. All of my kitchen supplies cost under $5 and work very well indoors and out.
Posted by meg - 02/05/2008
With all due respect, Erin, if kitchen-length tools work fine for you at the grill, you’re either doing it wrong or grilling a very limited repertoire.
I also want to make a vociferous argument for metal skewers. Yeah, you can use disposable bamboo ones, but on top of the problems with disposable anything (even bamboo), they don’t conduct heat to the middle of the impaled food item very well.
Posted by Erin Doland - 02/05/2008
@meg — How can I be grilling wrong? Well, I guess if I’m grilling wrong, then the professionals at Cook’s Illustrated are grilling wrong, too. I learned most everything I know about grilling from their Guide to Grilling and Barbecue. I use 16 inch metal tongs and wear elbow-length mitts (the same ones I use in my kitchen) and have never had an incident. We just must be doing things differently …
Posted by deemsterhood - 02/05/2008
I agree with King – we have a special set of utensils that we use for both our grilling and our barbecuing (what most people do on the patio is NOT barbecue, by the way). With barbecue, when you’re cooking over low heat for extended periods of time, you could probably make due with standard sized kitchen utensils if you had to, because you are not as likely to get burned. However, when grilling, since you’re cooking over high heat for short periods of time, it is very helpful to keep long utensils to prevent singing your arms, and to give you additional reach depending on the size of your cooking surface.
I think it just depends on how much you cook outdoors. For some people, this would be needless clutter. For those of us who are willing to smoke it, grill it, slow cook it, whatever, outside at any time of year and in any weather, though, these specialty tools are really useful!
Posted by meg - 02/05/2008
Erin: Admittedly, I hadn’t factored in the possibility that barbecue-length tools would work for you in the kitchen (they don’t for me — I’m too short). “Not doing it right” would mean using too low a fire, for one thing. I’m relieved to hear that you don’t make that mistake!
I use welding gloves at the grill, so that I can sculpt the fire exactly as I want it. They don’t work so well in the kitchen, although perhaps they would for some folks.
As for the *Cook’s Illustrated* book, while I’m a big fan of many of their books and the show (if not of Pompous Bow-Tie Man himself), I prefer Steve Raichlen. I avoid his tv show (grating personality), but his expertise is unimpeachable.
My grill gear: tongs; welding gloves; skewers; chimney. Instead of a wire brush, I wad up tinfoil and scrub with that (something recommended by both Raichlen and CI!). I use my kitchen thermometer, and for fragile foods, I use a baking rack. And my camping headlight after dark.
Posted by Erin - 02/05/2008
Don’t forget what Alton Brown says is the number-one grilling accessory–a fire extinguisher!
Posted by Oz - 02/06/2008
Wire brushes can shed their bristles, which can then get stuck onto the grill and find their way into food. There have been a series of warnings about them in Canada over the last couple of years after they’ve been ingested and caused serious injury. Pumice stones may not last as long and may cost a bit more, but at least you don’t need to worry about swallowing them.
Posted by erin - 02/06/2008
Maybe it’s just me but I would never use a metal spatula in the kitchen because it can scratch the cooking surface of many pots and pans. I use silicone instead.
Posted by Twitchy - 02/11/2008
For grill tools I own a Grillslinger (www.grillslinger.com) belt. I only paid a third of the retail price at an online auction, but I would have gladly paid the full price now that I’ve had the opportunity to use it.
It’s great as I have all the tools I need within immediate reach, and a spare pocket for beer…erm I mean a sauce/oil bottle. Plenty of little storage pockets for matches, bottle opener etc. This has the added advantage that no-one can attempt to take over the grill without having to mug you for the tools first.
As for using lighter fluid/bricks, not my thing, so I have purchased a Weber charcoal chimney. Only needs a large handfull of shredded documents to start coals in aroun 10 minutes, and all that without petroleum products (IMHO a good thing).
Posted by Edward - 02/13/2008
When I grill or cookout, not barbecue, smoke, or roast, I have a few tools for each part of the grilling.
Depending if I’m on the gas grill or the charcoal or both at the same time, I have backup tanks, a chimney starter, hardwood charcoal- no Kingsford briquettes or lighter fluid. My brother the Eagle Scout refers to this as “Girl Scout Water”. No offense to the Girl Scouts, and a little cheater called a creme brule’ torch.
Grill cleaning pumice stones on long handles get the grill grates even cleaner when you get a bit of heat on it. Everyone should do a full clean on their grill either that day or the next to prevent damage to their grills.
I have a set of monster tongs for large cuts, smaller long handled tongs for delicate items such as shrimps or fish, and a large spatula. I rarely use a long fork but I do own a few. I have moved away from skewers to long thin grilling baskets. I also have a silicone basting brush which eliminates brush hairs on your meal.
Posted by Gene Hunter - 06/20/2008
So where does everyone STORE these accessories? It would be great to keep everything near the grill instead of the kitchen, garage, etc. A work table would be cool, too. I have my tools outside in a basket where I get fresh fly specks daily. Can anyone recommend a good cabinet with folding work areas for this purpose?
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