Time To Refurbish Your Grill, The Flay Way
Summer is around the corner, and that means, ladies and gentlemen, start your grills!
But before that, there are a few things you might want to do to make sure it's ready for action.
And who better to show how it's done than the grill maven himself, celebrity chef and Early Show contributor Bobby Flay, who stopped by the Saturday Edition to share his expertise.
He offered pointers on both the charcoal and propane varieties!
GAS GRILLS
Make sure the propane tank is full. You can tell simply by knocking on it. If it's one-third full, it will have a solid sound. Anything below that, the tank will sound hollow and it's time to refill.
Make sure all the wheels, nuts and bolts are tightly fastened.
If you didn't clean your grill before you stored it for the winter, take some time and give it a really good scrubbing with a heavy wire brush.
You should always clean the grill thoroughly IMMEDIATELY after using it. It's much easier to clean while it's still hot.
CHARCOAL GRILLS
Hardwood Lump: Gives a great woody aroma to food. This type of charcoal burns hot and fast, making it better for foods that cook quickly, such as chicken breasts, burgers and steaks.
Charcoal Briquettes: This is what most people think of when cooking with a charcoal grill. Never buy the charcoal that's been pre-soaked in lighter fluid. In fact, NEVER use lighter fluid! Any kind of chemicals you put on the briquettes will give the food a chemical taste. Charcoal briquettes burn hot and long, making them best for foods that take longer to cook, such as pork shoulder, ribs and brisket.
Chimney Starter: The chimney starter system is invaluable. No more waiting around while the charcoal slowly heats up: The chimney's metal cylinder causes the flames to ignite each briquette quickly and evenly. To get things fired up, fill the chimney with briquettes, place newspaper or fire-starters under the cylinder's perforated insert, and set in a kettle-style grill. A touch of a match through the holes at the bottom starts the fire and, within minutes, the grill is ready to take on burgers, hot dogs, or whatever's on the menu.
Wood Chips & Smoke Box: Great for giving foods a smoky taste and aroma. There's a variety of different wood chips, such as cedar, apple wood and oak. For obvious reasons, it's very important to soak the wood chips before placing them in the grill. In a charcoal grill, the chips can be added directly over the coals; a smoke box should be used for gas grills.
Grilling Equipment Essentials:
You can purchase all different kinds of tool sets with a variety of gadgets, but all you really need is a heavy duty spatula, tongs and a fork.
I also like using terry cloth bar towels instead of clumsy-fitting oven mitts. They enable you to hold onto things better, and they're great for cleaning off plates and cleaning the grate when you're finished grilling.
Pastry/Paint brushes: Great for applying barbecue sauces, glazes and oils. Very inexpensive when you purchase at a hardware store.
Fish/Veggie Baskets: Fish and vegetables are great on the grill but can be a little tricky, even to the advanced griller. I like these baskets because they eliminate any sticking issues and make flipping whole fish a breeze.