Gas Barbecue Grill Accessories

Video Transcript

"Alright. Before we get started grilling, we’re going to go over a few of the essential tools that you need for grilling outside, whether you’re on a charcoal grill, a wood grill, or a propane grill which we have today. This obviously is a spatula. Now if you notice, it’s quite a bit thicker than this guy right here. Both of them have long handles so you don’t burn your hands as your turning things on the back of the grill and such. Now the firmer one is usually for bigger, thicker pieces of meat that are a little heartier. Now, I like using this thinner guy, It’s got a thinner arm, and is a much thinner material. I like using this for fish fillets because they’re usually a little more delicate. I’ve also got a fish spatula here that I’ll tell you about. I also like using these for hamburger patties, simply because when there’s a thinner metal, you can get underneath the meat, which is really what you’re after. You want to mess with it as little as possible. If you’re sitting there digging at it and trying to get it off, then bad things start to happen to your barbeque, and you don’t have any fans when that happens. I like using this guy for hamburger patties. It’s real easy to do, and we’ll demonstrate that later. These obviously are tongs, and I like using these for hotdogs, sausage, and things of that nature. I really don’t use a meat fork, simply because a lot of times you’re going to puncture the protein and a lot of the really cool fat and oil that you want to keep in there tends to leak out when that happens. These are a little bit gentler methods for turning things over and moving things around on the grill. These are highly useful. As I said earlier, this is a fish spatula, and this is the thinnest one. It’s fluted all the way through because fish tends to be the most delicate item that you’ll put on the grill besides vegetables. And this works for vegetables really well. Last but not least, we’ve got a grill brush. Because of the intense heat that is generated in most gas grills, I like to keep the proteins doused a lot of the time. Today we’re going to be using a butter and beer mixture with maybe some dry seasonings thrown in there as well. You can use fresh herbs. It runs the gamut as far as what you want to use. You want to use something that has some oil to it, so that when you brush both sides of your protein you keep it moist, and much more flavorful, so it doesn’t dry out on the high temperatures. "