Found Barbecue Nation by Fred Thompson at Five Below for $4. Here are some basic tips, in case you ever get the chance to get out in the yard and give the grill a go.
Charcoal vs. Gas: With gas the only choices you need to make are the size of the container or whether you will hook your grill to your gas line. On the other hand, if you are going to burn charcoal, you have a choice between briquettes and hardwood charcoal, which burns hotter and cleaner. Thompson prefers the hardwood charcoal, it lasts longer and you are not buying fillers.
Direct vs. Indirect Cooking: If an item takes less than 20 minutes to cook, use direct heat. If you want to smoke something, or cook thick steaks, whole chickens and bone in chicken, use indirect heat. To cook in indirect heat, turn off one of the burners on the side, and put the food there.
Tools: 12” tongs, spatulas, stainless grill cleaning brush, silicone heat resistant basting brush, barbecue mitts, skewers, small aluminum drip pans for smoking, or smoking chips.
The Barbecue Pantry: Kosher Salt, black pepper to grind, light brown sugar, chili powder, hot sauce, mayonnaise, ketchup, soy sauce, cider vinegar, granulated garlic, spices, beer
Get your recipe, get set and go.
By Jeanette Friedman
