Which grill to buy?

Which grill to buy?

A gas, charcoal grill, or a smoker is what you need to start. I mostly use charcoal. Gas is natural to light, control, and clean. But charcoal gives food a smokiness that gas can never quite imitate and is well worth the extra work. If you use charcoal, you also need a chimney starter: don’t even think about using lighter fluid!

Once you have decided on the fuel type, you will buy you need to consider the grill’s available cooking area (do you cook for just a few, or entertain frequently?). What features do you want – are you just into grilling, or are you considering smoking? Smoking will require a cover and works best with a side firebox. You can shop online to find the perfect grill or grills.

A critical aspect of the grill is the cooking grates. Cast iron are very easy to maintain once they are properly seasoned. The Chargriller has lots of cooking space and cast iron grates

You will also need a pair of tongs and a spatula. A large cookie sheet to transport your food items. Brushes. I use good-quality paintbrushes and replace them often.

Set up a table right next to your grill. Backyard cooking is much more relaxing when you’re not trying to hold a bunch of plates and serve food at the same time.

All the other tools, such as tin-foil, baggies, bowls, knives, skewers, and miscellaneous equipment, are optional and can be easily purchased at a grocery store.

The most important tool in your backyard/outdoor cooking area is a fire extinguisher, a water hose, a bucket of sand, or any other means to get a fire under control. There are many ways that a pleasant day of cooking outdoors can turn into tragedy if a charcoal grill gets tipped over by a pet, child, person, or wind gust. Be prepared and keep pets and children away from your cooking area.

Mise Em Place

The “mise en place” is the action of preparing your area before starting a dish. This is where you gather all your ingredients and tools needed, so you are not chasing after items from the backyard into the kitchen or vise versa. By doing a mise en place, you assure yourself that you have all the ingredients required and that you won’t forget any steps.

  • Ensure you have enough tables or counter space to work.
  • Look at your recipe; do you have all the cooking utensils you will need?
  • Make sure that anything that needs defrosting has time to thaw in the refrigerator.
  • Assemble all the ingredients listed.
  • Weigh or measure all your ingredients.
  • Smaller items – seasonings, herbs, and spices – can be put into small glass bowls.
  • Wash and chop vegetables and put them into containers.
  • With more than one component in the recipe or menu (e.g., one recipe for the meat, one for the sauce), group your ingredients accordingly.
  • Put ingredients that are not for immediate use well out of the way to avoid clutter.

Now all you have to do is to enjoy cooking.