When Your Grill Is Ready... |
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When the peak of the summer season leaves grillmiesters staring at the charred crust of an old barbecue pit, it's either time to pull maintenance or time for a new grill. Because the season isn't nearly over. For grillmiesters, the workspace and workbench must always be posed for ready, aim and fire up the fuel. But as a hobbyist, you may not have all the tools of the trade -- smoking chips, fuel range or natural bristle sauce and marinade brushes. In fact, chances are you haven't even stocked the maintenance and cleaning basics recommended by the legends of BBQ-dom or best-of-class backyard chefs. You don't have to be a master to be a meister. Especially when you know that you can make do with the traditional household tools and the supplies or staples of life that are stored on garage shelves or pantries, in the laundry room and underneath the kitchen sink. If You Encounter a Real Grill Emergency If it's a grill emergency – you've promised shish kabobs and the neighborhood gang is on the way to your backyard picnic -- then you'll need to do some quick thinking. Of course, as a grillmiester you must expect these situations. You must know how to quickly clean a rusty rack, or execute a grill patch out of stuff you have laying around the yard. But in worst-case scenarios, grillmeisters know there are few emergencies as dire as being way too short on kabob sticks. Here's how you make them. Cregg Watner's 6 methods of grilling kabobs without those kabob sticks: 1. The best kabob sticks aren't metal, but wood. Don't even consider using a plastic coated wire clothes hanger. The metal will transfer heat right up to your hand and will make the food taste metallic. You'll get a nasty burn, too. 2. Don't use a pencil. The lead isn't good for you. 3. Ordered take-out lately? Check the kitchen drawers for chopsticks. You can use these in a pinch. Recycle them if you need to. Make sure you soak them for 10-15 minutes and put some olive oil or Pam on them so that your food doesn’t stick. Great accent stick for gingered meats, or soy side sauces and marinades. 4. If you have an herb garden, you can use the stem of a twig of rosemary as your kabob stick. Be aware that whatever you cook on it will have a rosemary flavor. Best used for poultry and potatoes! 5. Find a green stick and sharpen it. Make sure you know what kind of plant it's coming from, though. SAome aren't healthy and others are poison. Avoid oads and ivy, the poisonous itchy kinds. 6. If you don't have chopsticks or rosemary or a suitable stick, consider grilling your stuff in something else. Putting your food in a piece of tin foil, an iron skillet or even a corn husk can help keep it from falling through the grates. Tater skins are good and add flavor and a bit of gravy to boot. And there you have it�"the Cregg Watner method of grilling kabobs without kabob sticks. And don't forget, if you can come up with your own methods you get to own them, too.
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