Utensils and Tools

A solid utensil collection is more than just a great pair of grill tongs—although you definitely need those. (And by the way, remember to click them at least twice before touching any meat on the grill. It’s required.)

• Tongs: You’ll need a few pairs of tongs, especially when you’re dealing with raw meats: one for adding the meat to the grill, and another for flipping it. Make sure they’re long enough to save your arm hair from getting singed.

  

• Grilling gloves: Gloves are essential when you’re grilling. You want thick work gloves, not those flimsy plastic prep gloves. Trust me, thick gloves will come in handy when you need to pull food or hot pans off the grill or smoker.
• Instant-read meat thermometer: A quality thermometer is a game-changer. It takes the guesswork out of cooking and gives you confidence that you didn’t just ruin the chicken. There’s a big difference in quality, and it’s worth investing in one that’ll last.
• Foil pans: You’ll go through a lot of foil pans if you’re really into grilling and barbecue. They’re dirt cheap in big box stores, and I always keep a stockpile, about 20 to 30 on hand at all times.
• Heavy-duty foil: Foil is a must-have for wrapping meat, covering foil pans, and general prep work. Make sure you’ve got plenty in your arsenal.
• Pink butcher paper: Only a few recipes call for butcher paper, but when you need it, you really need it—specifically for brisket. It helps hold in moisture and is ideal when you need to rest meats for a long period of time.
• Blender or immersion blender: A few recipes in this book will require making smooth sauces, and a blender is the tool you need. Stick or immersion blenders are perfect for this, and they can be used for any recipe that calls for blending.
• Food processor: A food processor is great when making salsas and sauces, especially when you don’t want to completely puree the ingredients. It’s perfect for chunky textures and mixing up those flavors.
• Cast-iron skillet: When you don’t have a dedicated flattop-style griddle, grab a large skillet. This is ideal for some of the saucy recipes that require cooking down the meats with liquids for a period of time. You can use these over the coals or on the stove, it’s up to you. Just make sure you preheat it slowly to temp before using.

  

  

• Mandolin slicer: Watch your fingers when using a mandolin—it has a way of sneaking up on you. While not a must-have, it’s incredibly helpful for slicing cucumbers, onions, peppers, and more with precision and speed.
• Baking sheet with wire rack: You’ll see this combo of baking sheet and wire rack come up a lot in the book. It’s perfect for drying brining meats overnight in the fridge, and it’s also great for keeping sandwiches warm in the oven. Just make sure the rack is elevated to allow for plenty of airflow.
• Salad spinner: A salad spinner is key for prepping salads and coleslaws. It’s critical for getting crisp, fresh vegetables and skipping the soggy mess. Without one, you’ll be stacking vegetables between paper towels, which isn’t as fun as it sounds.
• Mason jars: These glass jars come in handy throughout the book for sauces, pickles, and more. Glass is perfect for pouring hot liquids into, unlike plastic deli containers that might not hold up as well. Plus, they just look cooler on your counter.