s1mplehumar wrote:Luke for president.
^ That is essentially the method I employ.
Here's a basic equipment list that I use:
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Weber 741001 22.5-Inch One-Touch:
http://www.warehousedeals.com/Weber-741 ... 04RALU.htm
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Weber 7416 Rapidfire Chimney Starter:
I'll get into accessories later on...
Just say NO to lighter fluid.
That's my grill, and my current chimney, right on the money.
The only negative about the new Weber Grills is the lack of wooden handles. The plastic ones can get very hot, the wooden handles kept warm to the touch. But! That is just picking nits.
I'd also love a green egg, but at its current price, I'm happy with my Weber. Avoid cheap grills, you're just wasting money. Especially the ones you see for sale at grocery stores. A few years ago, my former roommate bought one, and it lasted about two weeks. The paint discolored after the first use, and the thing rusted out after a week.
I like your idea about discussing essential accessories. I owned a catering business for almost a decade, so I'm not trying to be pompous, it's just that I do know a thing or two about cooking.
So, my essentials?
Chimney (already stated)
Wood chunks or planks (Usually cedar for fish, mesquite for pork and chicken, hickory for Red Meat, but I don't have any rules. I always try new things, but the previous always works for me). Chips burn to quickly, are more likely to catch on fire, and don't add much smoke.
A good set of Tongs. Not positive, but I think mine are oxo's. 12" or longer will do. Tongs help turn meat and veggies without piercing your food, which drys your food out.
A brick. Yup. A brick. Wrap that sucker in heavy duty aluminum foil, and you'll be surprised how versatile it can become. You can use it to lay your grill lid on (on or off the grill itself). You can use it to put weight of cuts like round steak or flank steak. You can cook on the covered brick itself. You can soak the brick in water, cover it, and it will add extra moisture to what you're cooking. I use just a regular red brick from my local hardware shop. (sandstone from your local hardware store always makes an excellent and cheap pizza stone).
A stainless steel turner/spatula. Mine has about an 8" handle, and the surface of the turner is about 6" wide and 14" in length. It also has a bottle opener at the bottom of the turner's surface (bonus!). It's borderline douche bag, but flipping over a burger then opening a bottle of beer in one motion is pretty sweet to be able to do.
Grill brush. Some people swear by them. I don't use one. I just incinerate the remaining bits by adjusting the grill over hot flame. To each his own.
Auto-Read thermometer. I no longer use this tool for grilling (I use the touch method, where you touch the meat and gauge resistance), but I use it all the time in my kitchen. I don't care how great you think you are at grilling, but if your food isn't cooked properly, no one wants to eat it. Plus, poking a steak with one of these is so much better than cutting any cut of meat to see if it's cooked. Steaks should rest off the grill for at least 5 minutes before cutting. If you cut a steak while still on or fresh off the grill you ruin it in two ways. One, you'll dry the meat out. All the juices that you want in there will flow out. Two, You won't get a true vision of how the meat is cooked. Meats usually raise somewhere between 5-10 degrees after cooking, that's why you let it rest for five minutes. And don't worry, the meat will still be nice and warm.
Nobody I ever knew that made barbecue in Kansas City when I was stationed there used propane. If they are one of the most famous places for the stuff, Id almost bet they are right in thier descision to use lump charcoal or raw woods. They have tv shows. Propane grillers dont.
