When decorating a cake, a 16-inch pastry bag with a star tip makes a lovely border. When pruning a tree branch that is 2 inches thick, it is better to make the cut with loppers rather than hand sheers. When checking tire pressure, a digital pressure gauge gives a clear and accurate reading.
It is always best to have the right tool for the right job. Grilling is no exception.
Over the years, many tools for grilling have come and gone. Fortunately, there are those that are so functional and simple, they stay. Time has not changed them much. It is important for all grillers to have these simple tools at their disposal. There are many tools that I like and will refer to in future columns. However, the ones I refer to this week are the most important.
The first tool is the grilling fork. Grilling forks have either two or three prongs on the end. I prefer the ones with two prongs that are made from thick and heavy metal. I think two-prong forks give better control than three prong models. Grilling forks with a long handle are the best since they can reach the opposite end of the grill. Grilling forks with a wood covered handle will keep cool where a metal handle may get hot. I prefer to use a grilling fork to turn some small items like chicken breast and filet mignon. Larger items such as pork loin roasts, tri tip and ribs also benefit from the use of a grilling fork. Grilling forks hold onto larger pieces of meat better.
I have read that some grilling experts do not like grilling forks. They claim that when piercing meat, too much of the juices will run out, and it will produce a product that is not as juicy, doesn’t have as much flavor and is over-cooked.
I have found that this is untrue. Even if a grilling fork pierces the center of a piece of meat, the meat will not loose its juices. However, meat should not be pierced in the center of the meat, but on an edge. If the meat is pierced in the middle, the holes may show and the presentation will not be as pretty.
The second tool is a wide spatula. You want one that has a large surface area. Much like the grilling fork, it is best to have a spatula with a long wooden handle. Spatulas are ideal for turning things such as hamburgers, fish and sliced vegetables. When using a spatula, always be careful to not let the food flip or slip off of it. It is possible for the item to fall down between the bars of the grill. Of course, I am speaking of this from experience.
The third tool is a set of tongs. The tips of the tongs shouldn’t be too large because it will be harder to turn smaller items such as shrimp. The shaft of each side should be sturdy. Test this by squeezing the tongs together. If the shafts start to bend, they are not sturdy enough. Just like the other two tools, tongs should be long and the handle should be covered in wood. Tongs are great for turning smaller items such as chicken wings, small or whole vegetables, and skewered items.
As I stated before, there are too many tools to mention this week. I will refer to them in the future with their specific uses. Each of the three tools aid in making your grilling experience easier and more enjoyable. If you do not have them today, I suggest you obtain them prior to your next grilling session. There are many brands and styles available. Large discount retailers, home stores and home-improvement stores have a variety to choose from. Many are available in matching sets. This is great for people like me who have to have everything matching! In some cases, purchasing the three tools as part of a package may be discounted compared to purchasing the tools individually.
I referred to meat quite a bit this week, so I want to do something special for the vegetarians. Grilled portobello mushrooms are ubiquitous as a grilled meatless alternative. Many who enjoy meat are beginning to discover a joy that many vegetarians have known for years. The fantastic thing about grilled portobello mushrooms is their versatility and their very hearty texture is similar to meat. The gills, the dark and feathery part on the underside of the mushroom, must be removed by scooping it out with a spoon.
Simple Portobello Mushrooms
From Mitch Mariani
Serves 4
4 large portobello mushrooms
1/4 cup olive oil
Salt and pepper to taste
Step 1: Clean the mushrooms by removing the stem and gills. Lightly rinse the mushrooms under cold water to make sure any loose gills are rinsed away. Make sure the mushrooms are well dried.
Step 2: Rub the olive oil over the mushrooms, and make sure they are well-coated. Salt and pepper to taste.
Step 3: Grill the mushrooms for about 5 minutes on each side over medium heat. You want the mushrooms to be cooked, but not mushy.
Step 4: If served like a steak, serve with seasonal favorites. If served as a hamburger alternative, serve between hamburger buns. Or, slice and fold in a tortilla to be used as vegetarian fajitas.
