Serves: 5

ESSENTIALS

Wide spatula:
Burgers, chicken pieces, steaks and veggies take a turn for the better with a wide metal spatula.

Grill tongs:
For turning sausages and franks, but also scallops, shrimp, tortillas/pitas.

Meat fork:
For lifting large roasts and whole birds once they're done cooking. Also helps with carving.

Grill brush:
Brass bristles resist rust and won't scratch porcelain enamel. Steel brushes are better for cast-iron grates.

Basting Brush:
We recommend natural boar bristles (nylon bristles will melt if they touch the cooking grate) and a long handle. Always wear a mitt when basting, in case of flare-ups.

Barbecue mitts:
Long-sleeve, flame-resistant mitts protect your hands and forearms. Use two when lifting roasts.

Meat thermometer:
Invest in a quality one. Most are a probe you stick into the center of the meat for a quick read and cannot be left in the meat. Others can be left in-the probe is attached to a wire that runs outside the grill. These usually have an alarm that sounds when the food reaches the desired temperature. We prefer the latter type--it saves on
guess work (and money) when you want to get dinner right.

Nice Additions
* A super-wide spatula designed for turning whole fish.
* Skewers make turning small foods quick and easy. Soak wooden/bamboo ones for 30 minutes before loading them.
* A vegetable wok/grill topper makes grilling small and delicate vegetables easy.

Cleaning tips:
* Wash tools with hardwood handles by hand to preserve the wood finish.
* Wash natural-bristle basting brushes by hand. Use plenty of hot, soapy water to wash oils out and rinse well. Smooth the bristles and allow to air-dry completely.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness