Rules and grilling tools
Weber grill master Kevin Kolman asks a logical question when making an analogy to grill maintenance, but I can sheepishly say I’d hate for him to see what mine looks right now.
Luckily he’s full of tips for not only giving your grill a full cleaning, but how to keep it from looking like…..<ahem> mine, ever again.
These videos (one for gas grills and one for charcoal) give some great advice.
Once you have it in tip-top shape, Kevin says it’s easier to maintain.
“Preheating your grill for 15 or 20 minutes, you basically use it like a self-cleaning oven and burn everything off on the inside,” he says, noting that a grill brush should easily remove the buildup on the grates when it’s hot. He has gathered the top five tips in his monthly checklist.
If you leave your grill outside, another must is a cover.
“They’re not that expensive in the grand scheme of things, and it’s a no-brainer way to just protect that investment,” Kevin says.
What other gizmos and gadgets does every grill master need?
“A good meat thermometer is critical. Some of them can be costly, but if you want to get the best results off your grill it’s an important tool to have in your arsenal,” he says.
He also suggests a good set of grilling gloves, and quality cutting boards and sharp knives.
Of course, the best equipment must be paired with the best beef to get optimal results, he says.
“You’re trying to mitigate as many liabilities in that process as you can. If I’ve got the pit, I know how to set that up. If I know how to season it, I’ve got that portion taken care of….you almost have to go through the whole process,” Kevin says, noting that a consistent source of quality beef seals the confidence deal.
Perfecting the art and science of a backyard barbecue really comes down to four simple things, Kevin says: Good beef, good grills, good seasoning and good instruction.
And with that, I say good luck to you this Beef Month and all summer long.
May your bottom line be filled with black ink and bellies with better beef!
Miranda
(To catch up on our entire series, visit here, here and here.)
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