Barbecue gives a
perfect occasion for
gathering friends, celebrations or just having fun. A survey showed
that more than a half of Americans are cooking outdoors all the year
round. That is why the demand on different barbecue equipment is
increasing constantly. Among a great variety of barbecue tools there
are, however, the most useful ones, absolutely indispensable for a real
barbecuer. For example, an instant read thermometer helping to make
meat juicy and preventing it from being overcooked and dry or half-done
(see also Barbecue
Food Safety). It is important to remember that barbecue is
always cooked by temperature, not by time.
Another useful barbecue accessory is a sauce mop for placing barbecue sauce,
marinade or liquid on the meat. A barbecue chef will also need
everyday spatulas used for lifting the barbecued meat without making
holes in it. One should remember that if the meat is sticked with a
large fork, it will become dryer, as the moisture drips out.
Cooking meat is impossible without cutting boards. One shouldn't save
money on its quality. A good heavy duty cutting board will serve many
years. It should have enough space for holding a big cut of meat and be
at least 1" in thickness. As an option, a cutting board can have a
“trench” for catching escaped juice.
When selecting a knife one should check whether it is sharp enough and
its
size is convenient (not too small and not too large). Stainless knives
remain sharp longer than carbon steel ones, but they are usually too
small. As to carbon steel knives are easy to sharpen, but become rusty
very soon if left wet.
Any barbecue chef can't do without special heat resistant gloves. The
nice silver gloves are used for contacting the grill and other barbecue
equipment, not the meat. To handle the food one should
put on the black heat resistant gloves. Latex gloves are applied to
small portions or to raw meat.
Using chicken holders one can create incredibly delicious spicy
poultry. Placed on the top of the sitter, the meat inserted into the
smoke. Due to the heat, seasoned gravy steams and rises into the the
meat, filling in with a unique aroma.
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