How to Grill Everything
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A pair of extra-long tongs will keep you hands away from the flame as you move or flip foods. They offer a higher level of precision than a spatula for grasping individual pieces on a crowded grill surface.
A sturdy spatula with a long handle will help you quickly flip or scoop up burgers and chicken breasts. It's also the tool to for placing burgers on buns, particularly if they're topped with cheese.
Although tongs are ideal for smaller meat cuts, a two-pronged fork is preferable for spearing and moving larger pieces. After grilling, use the fork to hold meats and poultry in place when you're slicing and carving.
Metal skewers are ideal for grilling kabobs and also helpful for stabilizing large pieces of meat on the grill. Wooden skewers should be soaked in water before use. Thread them through the thick bottoms of asparagus for easy flipping.
Grill gloves made of heavy quilted or coated cotton can help protect your hands from intense heat. In a pinch, you can repurpose your indoor mitts, but it's best to have a pair that is specifically made for grilling.
An instant-read thermometer is the easiest way to know if your food is done cooking. Just insert the probe into the meat near the end of the cooking time, and the internal temperature will register in seconds.
Look for a brush with natural or synthetic bristles securely attached to a long handle, so you can safely coat foods with marinades or sauces during cooking.
A brush with rustproof metal bristles and scraper will ensure that your grill is always ready to use and will extend the life of your grill grates by preventing corrosion.
A pizza peel is essential for getting your pizza onto and off of hot grill grates or a pizza stone. The best choice for use over open flames is a metal peel, but a wooden peel is also fine.
The weight provided by a chef's press can help cook food faster and more evenly. Look for a press with a cut-out or waffle design that allows steam to escape.