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Summer Eats - Meat Meets Heat
CBC Radio | July 14, 2006
Barbecue Tools: what you really need
Listen (runs 8:39)
There's a basic tool kit every chef needs at the grill:
You don't need to spend a lot of money on them, but you can't go too cheap either. They have to be long enough to keep your hands away from the heat and strong enough to hold a chicken breast without bending.
Culinary Institute of Canada chef Craig Youdale suggests a basic rule for anything you're moving out to the barbeque: If it can drop and break leave it inside. Go with stainless steel or plastic for plates and bowls to bring food out to the grill.
If you're planning on having raw meat out of the fridge more than 20 minutes before cooking it, use one of those bowls for ice to keep the meat cool, or store it outside in a cooler with the lid down to keep it from going bad before it hits the coals.
Foil cooking on the grill is a popular summer option, but don't use standard tinfoil. Buy a heavier guage that will protect your fish, vegetables or whatever else you're cooking from burning.
For those pesky flames that can over-carbonize your food, Youdale recommends keeping a spray bottle filled with water on hand.
Finally, for safe and happy barbecuing, if you're not able to wash your hands between putting raw meat on the grill and serving it up on a bun, pack some hand sanitizer.