So, forget the same old hot dog and burger recipes. Instead, check out the Summer 2006 issue of Cook's Illustrated magazine to find great, thoughtful recipes sure to vow friends and family alike.
The magazine's editor in chief, Chris Kimball, visited The Early Show Tuesday to share recipes, tips, and word on his favorite grilling gadgets, all tested by his crew at America's Test Kitchen.
Kimball prefers charcoal grills, because they provide exceptional browning and searing that a gas grill simply can't replicate. Also, a charcoal grill provides your dishes with an amazing smoky flavor.
Traditional charcoal has come back into vogue in the past decade. Irregularly shaped lumps of charred wood burn faster than the neat briquettes that became popular in the United States after World War II. Cook's Illustrated's editors like the lump hardwood charcoal, because it's 100 percent hardwood and contains no additives.
FOUR TIPS FOR BETTER CHARCOAL GRILLING
1. Use enough charcoal. There's no sense spending $50 on steaks, then steaming them over an inadequate fire. The size of your grill, the amount of food being cooked, and the desired intensity of the fire are all factors in deciding how much charcoal to use.
2. Make sure the coals are covered with fine gray ash before you start to grill. Such ash is a sign that the coals are fully lit and hot.
3. One the coals are ready, set the cooking grate in place, and let it heat up for five minutes.
4. Don't use the cover when grilling. It can impart give foods an off-flavor. If you need to trap heat, use foil.
• Grill Wizard grill brush
• Thermapen Digital Thermometer
• Welding Gloves from Hardware Store: Cheap and They Work
• Amco Tongs
• WEBER Rapid Fire Chimney Starter
• BBQ Basting Brush
• Norpro's 12-inch Stainless Skewers
For recipes, go to Page 2.