TOOLS & EQUIPMENT FOR THE JOB (tools, fuel, equipment)

The practice of barbecuing is basically primitive in origin and the attraction of cooking in this manner was such because of its simplicity. Nevertheless, barbecuing today is big business and advancements in design means that we now have at our disposal an abundance of diverse utensils and equipment.

USEFUL TOOLS & UTENSILS

• Instant-read Thermometer

  Barbecued food should be cooked by temperature rather than time. At certain temperatures, the meat will be cooked and still juicy. If left to cook for longer the meat will become dry and tough. With an instant-read thermometer you will know when the meat is cooked to perfection. Thermometers cost anything between £8 to £20 and there are some good digital models available.



• Spatulas

  Spatulas are essential for lifting and flipping the meat. If you use a fork for this action then all the moisture will drain during cooking and the meat dry out. Spatulas should have long handles so as to keep you as far away from the heat source as possible.



• Tongs

  A good pair of tongs are very useful as they allow you to lift and turn the meat without piercing. Ideally you should pick a model that has a decent grip so that it won’t slip out of your hand. You can combine the use of tongs with spatulas. By placing the spatula beneath the meat you can use the tongs to keep it in place when lifting.



• Knives

  As with all cooking disciplines, good quality knives are absolutely essential and must be kept sharp and clean for best results. Some of the best knives are carbon steel but, be warned, these will rust if left wet. Be sure to sharpen them regularly so that they maintain their edge, which will retain for longer as a consequence. Invest in a good quality knife sharpener ­ ceramic ones are best.



• Carving forks

  These forks are long-handled and usually have two-prongs. As the name suggests, these forks should be used for carving only and not for lifting the meat during cooking. These forks are designed for you to hold the meat steady and safely whilst carving the meat with a sharp knife.



• Chopping boards

  Heavy-duty chopping boards of good quality are a must. Their durability means that you will have a good surface to work on for many years. It’s handy to have more than one chopping board handy if you’re preparing different types of food (e.g. meat, poultry and fish). This will avoid any danger of cross-contamination. N.B. ­ any cutting of meat should be done during preparation time and not during the barbecue itself.



• Sauce/Basting Mop

  Ideal for dabbing pieces of meat with a sauce whilst cooking or for saturating it with a marinade. Proper basting mops look very much like small washing-up mops and are available in different sizes. These mops are currently a speciality item and are quite hard to come by in the UK. You needn’t be too concerned because a decent everyday basting brush will suffice.



• Worktable

  Having a sturdy worktable at your side works as your outdoor kitchen counter. Very handy for placing your barbecue tools, marinades, plates, condiments and so forth. Neglecting this item will cause nothing less than great inconvenience!



• Fire Tools

  It might never happen but being safety conscious is an important precaution. Standard equipment should include a small shovel, fire tongs, a poker, bucket and some sand.



• Stainless steel serving trays and aluminium foil

  Metal is obviously a wonderful conductor of heat and placing food on a stainless steel tray and/or wrapping it with aluminium foil will help in keeping meat warm and moist.



• Aprons and oven gloves

  Barbecuing can get messy so, unless you like to cover yourself with food, an apron is a must! And, since you will be working close to raw heat, it goes without saying that oven gloves should be viewed as a compulsory requirement.



• Cooler

  Ideal for keeping raw meat or soft/alcoholic drinks cool. Perfect if you don’t have access to a fridge if barbecuing away from home or if you simply can’t be bothered to go back and forth to the fridge in your kitchen!



• Source of fresh water

  Useful for cooling down the coals if they get a little bit too hot. Having a spray canister full of water is handy for dousing any flare-ups because greasy fires will permeate the food with a bitter, charred taste. Having a water source to hand is ideal for washing your hands and for treating any burns and blisters.



• Fly swatter

  Cooking outdoors always attracts unwanted insects so a fly swatter is handy to get rid of any pesky critters!

WOOD & CHARCOAL

Charcoal briquettes is the most popular type of fuel used for a barbecue. Charcoal is easy, convenient and neat and is consistent in its properties. Charcoal itself doesn’t have any distinct aroma and character but the meat juices dripping onto the briquettes creates the distinctive flavour of the meat. However, beware of briquettes that might contain a ‘chemical filler’, as this will give an adverse flavour to the meat. Non-toxic fire lighters are best to light charcoal. Lighter fluids are not recommended because they contain chemical residues. As with most things, it’s always better to spend a bit more money on good-quality charcoal briquettes for best results because the cheaper options might devalue the flavour of the food.

Wood can be particularly challenging for making a steady fire but, if used, some types of wood give off a wonderful aroma that influences the flavour of the food in a wonderful manner. Wood chips derived from hardwood or fruitwood is good and specialist shops cater for the serious barbecuer by offering a wide range. It is not uncommon for people to combine charcoal with wood chips. The charcoal would be used as the primary source of fuel whilst wood chips soaked in water would be strewn over the hot coals. The chips would then smoulder and gently release their aroma before drying out and igniting. On the whole, wood is best used for smoking with the best considered to be Oak and Apple.

RUBS MARINADES AND SPICES

Always handy to have a range of different flavoured rubs, marinades and sauces. Obviously, some flavours work better with certain foods compared to others and, therefore, it’s important that flavours are combined to complement the food rather than using rubs, marinades and sauces just for the sake of it. Food that is marinated should be done so in a fridge for a minimum of several hours but preferably overnight in order for the flavours to sufficiently penetrate the food. Excess marinade can be used to baste the food during cooking. Rubs can be added to the food during preparation and prior to cooking and also for basting. Sauces can be used for basting but are mainly utilised as condiments for when the food is served.