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The trick is to smoke the meat and not make the meat smoke

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What Utensils Do I Need-Pt. 3

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The third and final entry in this thread-will discuss some Kitchen items that will make your grilling faster, easier and more efficient.
 
Measuring Cups:
Many measuring cups are plastic. These OXO brand metal measuring cups (shown above) have the advantage of being able to be heated on a burner. The rubber handles keep your fingers from being burned on the process.

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Measuring Spoons:
    You will be using these constantly, you may want to have 2 sets. The OXO spoons shown below are color coded by size and have a non-slip rubber grip.

 

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Jars and Mixing Bowls:
    The picture above shows from left to right: Bell Jars for storing left over sauce, Pyrex glass mixing bowls for holding measured ingredients and Rubbermaid plastic sealable storage containers for holding left over rubs.


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Glass Bowl w/ Lid:
    I use this pyrex bowl with venting lid  to hold mop sauces. The glass bowl in non-reactive and the lid keeps out leaves, pine needles etc. out of the sauce.


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Non-reactive Mixing Bowls:
    I use stainless steel but they can also be glass. My set consists of 5 stacking stainless steel bowls I use them for mixing everything from a small batch of spice paste, to a large serving of BBQ baked beans. The large and small bowls are shown below. The small bowl is the one with the chopped red and green peppers in it.


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Marinade Dish Small:
    The Rubbermaid marinade dish and cover shown below, have dimples to elevate the meat and allow the marinade to circulate underneath. The tight seal on the lid allows you to flip the bowl upside down to get even coverage on all sides. You flip the dish instead of having to open it up and flip the meat.


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Marinade Dish Large:
    This large 2 piece plastic container is great for items like ribs or brisket. It is a Rubbermaid 213 oz (6.3 L) “Takealong” Serving Tray. Unlike the small marinade dish above, you must flip the meat you are marinading.


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Small Sheet Pan:
    This 12” x 12” (30 x 30 cm) plastic pan with turned up sides was part of a microwave cook set. It is great for applying rubs or seasoning on small food items or meats. I also use it for bringing small pieces of food such as burgers and hot dogs out to the grill.


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Large Sheet Pans:
    This large  stainless sheet pan was purchased at a restaurant supply store. It is great for applying rubs to large items like a rack of ribs. It is also great for making dough.


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Knives:
    I will leave it to someone far more qualified than me to describe what makes a good knife. Alton Brown’s Gear for your Kitchen is a great resource. What I will say, is having the right knife for the right job will make your prep go faster and more efficiently. The Santoku knife (second from the top) is my go to knife. Until I read Gear I’d never heard of this knife. From top to bottom: 8” (20 cm) Chef’s knife, 7” (18 cm) Santoku knife, 5 1/2” (14 cm) Vegetable knife, and 4 1/2” (11.5 cm) general purpose knife.


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Spray Bottle:
    Spraying a mop sauce on a meat is often faster than mopping, and will not disturb the rub. These can be purchase in the Lawn and Garden department or where women’s hair products are sold.


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Miste
r:    This item allows you to spray on liquids like Olive Oil. You put the top lid on and pump it several times to pressurize the liquid. Then you remove the cover and use the button to  spray on the liquid.


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Brush
:    This item was purchased at a restaurant supply store. It features nylon bristles and has a notch in the handle for hanging on the lid of  the jar for the liquid.

 
While many of these items are nowhere near essential, but they make life easier or make you more efficient.
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SOME RELATED LINKS:
  WHAT UTENSILS DO I NEED - PART 1 Blog Entry
  WHAT UTENSILS DO I NEED - PART 2 Blog Entry


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