Oil

Oil is the lifeblood of barbecue. A generous basting of olive oil or sesame oil can make all the difference between succulent grilled chicken or seafood and food that’s as dried out as jerky. I like an oil that has an inherent flavor, so in most recipes I call for olive oil, sesame oil, or in rarer instances walnut or hazelnut oil. The olive oil should be extra virgin (the highest, most flavorful grade); the sesame oil should be dark (made with toasted sesame seeds)—look for Japanese and Korean sesame oils. Occasionally, you’ll be asked to use vegetable oil, because the flavor of a costlier oil would be lost among the other ingredients in a recipe.