Steven Raichlen's Barbecue! Bible

Posts Tagged ‘gear’

The Best Accessory for Barbecue: Grill Baskets

The Best Accessory for Barbecue: Grill Baskets

Travel the world’s barbecue trail and you’ll make a surprising discovery. Roughly a quarter of the grills on Planet Barbecue lack the one feature most of us North Americans consider indispensible: a grate. On vast swaths of Planet Barbecue—from Morocco to Greece, from Israel to Azerbaijan, from Russia to India—people grill on a mangal—a rectangular metal box with blazing embers at the bottom, but without a grill grate. Instead, they place the food to be grilled in a wire basket straddling the top of the mangal to be...

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What Is It? The Rib Rack

What Is It? The Rib Rack

It’s a challenge that frustrates rib fanatics everywhere. Vertical grills and smokers, like the kettle grill, Weber Smokey Mountain, and Big Green Egg, turn out excellent moist smoky ribs. But a 22-inch diameter grill grate accommodates two, maybe three racks of baby backs. (Even fewer if you’re smoking spareribs or beef long ribs.) And two racks of ribs do not a party make. There’s a simple solution: cook the ribs upright in a rib...

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What Is It? Grill Grate Oiler

What Is It? Grill Grate Oiler

A well-oiled grill grate prevents sticking, but it’s also essential for producing the tack-sharp grill marks which are the signature of master grillsmanship. (Remember my grill masters’ mantra: Keep it hot. Keep it clean. Keep it lubricated.) Sure, you could use the traditional method of oiling the grate with a folded paper towel dipped in oil and drawn across the bars of the grate at the end of tongs. Or you could use the high-tech version: a...

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What Is It? The Potato Grilling Rack

What Is It? The Potato Grilling Rack

From Man Made Meals © 2014 (Workman Publishing). Photo by Lucy Schaeffer. Think of the perfect baked potato: the skin crisp; the interior creamy and fluffy; the hot puff of steam that rises so invitingly when you cut into it. Now think of that same potato subtly infused with wood smoke. Potato perfection just got redefined. The Potato Grilling Rack easily accommodates four large baking potatoes. Simply scrub the potatoes (preferably high-starch...

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The Ins and Outs of Injecting

The Ins and Outs of Injecting

Afraid of needles? Don’t let that deter you from enjoying the benefits of injecting. As many barbecue pros know, injecting is the most efficient way to add flavor and moisture to smoked, barbecued, or grilled food. Think of injecting as marinating from the inside out. Let me explain. Rubs, spice pastes, and glazes sit on the meat’s surface. Marinades penetrate only a few millimeters into the meat. Brining and curing solutions do reach the center,...

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What Is It? Marinade Turbocharger

What Is It? Marinade Turbocharger

Genghis Khan’s warriors rode with raw meat under their saddles to tenderize their steaks. You have a better option. You can use an acid-based marinade, for example. Or sever meat fibers by mechanical means using a sharp-needled tenderizer (sometimes called a Jaccard). The Best of Barbecue Marinade Turbocharger combines both techniques. Its 48 spring-loaded razor-sharp needles deeply penetrate the meat, cutting through tough muscle while creating channels...

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What Is It? Grid Lifter

What Is It? Grid Lifter

You know the scenario. Your grill is burning along, but at some point you’ll need to lift the grate to add fresh charcoal or soaked wood chips for smoking. Not only is it screaming hot—it’s also unwieldy—especially if it’s one of the handle-less grates commonly found on ceramic kamado cookers. Enter the grid lifter, a.k.a. grate grabber, which lifts the grill grate without putting your hands at risk. Depress the handle to lower the lift...

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9 Silicone Uses for Barbecuers and Grillers

9 Silicone Uses for Barbecuers and Grillers

This blog post is brought to you with support from our sponsor. I am reassured all’s right with the world—the barbecue world, anyway—when I meet pit masters determined to do things the traditional way. To whit, tending pits that have burned for decades and stoking the fires with local hardwoods. And of course, pulling pork when screaming hot out of the smoker with their bare hands. Suggest that such masters might be more comfortable...

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Iron Meets Smoke: Grilling on a Plancha

Iron Meets Smoke: Grilling on a Plancha

The Spanish call it plancha. Argentineans call it champa. I call it one of the best ways to marry the searing and crusting capabilities of a cast iron skillet with the intense heat and smoke flavor produced by your grill. A plancha is a sort of griddle—a thick, flat slab of cast iron you place on your grill for searing small or delicate foods like asparagus stalks, bay scallops, shrimp, fragile fish fillets, chicken livers, and yes, even diced poultry...

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Under the Hood

Grilling Gear: Protect Your Hands While in the Hot Zone

Grilling Gear: Protect Your Hands While in the Hot Zone

Grilling exposes your hands to shooting sparks, scorching metal, and of course, smoking hot food. Whether you’re handling a chimney starter, cleaning or lifting a grill grate, moving a hot beer-can chicken, or pulling a pork shoulder, you need to protect your hands. We’ve spent a lot of time thinking about your hands and forearms and how to keep them in the comfort zone when you’re in the hot zone. Here’s what you need: Best of Barbecue Ultimate Suede Grilling Gloves: Voted tops...

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