“Peace, loveand barbecue.”
The art of grilling takes time to master, but it canbe done with some basic tools.Here are the basic tools you’ll needto start:
measuring about 6-x-6inches will help ip largerpieces of meat and wholesh and chicken.
16-inches long,to move meat around onthe grill. Never use a fork.Piercing the skin meansyou’re losing preciousmoisture, a big no-no.
A sharp knife
Fireproof, long-cuff mitt
Proslike the ThermoWorks Thermapenor a remote infrared model that you canhold over the meat without poking it. Bonus on aninfrared is that it can also check the temp of a fryer from inchesaway.
Heavy-duty aluminum foil.
Best. investment. ever. (1)Use foil to make a smoke basket for gas or electric grills. Justdouble over about 18-inch of foil, place wood chips in thecenter and fold to seal. Poke some small holes in the top of the packet and place it near the ame on the gas/electric grill. You get the smoke without clogging up the burners. (2) Usea piece of foil to create a resting area on the grill or to protectthe exposed ends of wooden or bamboo skewers. (3) Place asingle layer on the grate to hold a whole sh. (4) Wad up in aball as a scrubber to clean gunk off the grate.
Soak wood chips
for about an hour before use.
can be placed directlyon top of burning charcoal. Use asmoke basket (or foil packet) for gas orelectric grills.
It helps to know
what avor andaroma will be produced by differentwood smokes:
= mild and sweet = pork and poultry (although it will discolorchicken skin)
= mild and sweet = a popularchoice for pork
Citrus and fruit
(lemon, orange, peach,pear, plum) = moderate smoke, light avor
= tart avor = steak or lambor sparingly with poultry
= strong woody tone = beef orlamb, large pieces of pork
= sweet like fruit wood = pork,poultry
= strong woody note = beef, lamb
= subtle version of hickory = beef and pork
Old whiskey barrel wood
= imparts its own avor, dependingon what kind of whiskey was fermenting
www.smokincolessauce.com, www.buzzsbuttdust.com, www.bbqshoptalk.com;
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grillbits4web.indd 16/11/13 3:58 PM