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Home Easy Freeze-chill Palomino Chop Chop Salad

Grilling Checklist Recipe

Ingredients

How to make it

  • Long-handled, spring-loaded tongs to handle everything. Never use that giant fork that comes with a barbecue tools set; it just pokes holes in meat and lets precious juices escape.
  • Large spatula or two. These come in handy when turning large pieces of meat or handling delicate vegetables.
  • Hot pads or dishtowels. Mitts can be too bulky, but folded dishtowels work as well as potholders. Have an extra towel on hand for cleanup.
  • Metal skewers. You'll need these for grilling the onions for the Grilled Aspargus & Onions with Balsamic Vinegar & Blue Cheese, or the Grilled Southwestern Potato Salad.
  • Wire-bristled brush. Use to clean the grill grate (which is easiest while it's still warm).
  • Table or other launching and landing surface. If your grill doesn't have an adjacent shelf, you'll need a small table or some other place to stage food for the grill and stack a few clean plates and platters for food coming off the grill.
  • Instant-read thermometer. Take the guess-work out of when your meats are done.
  • Source: "Grilling for a crowd" by Tony Rosenfeld, "Fine Cooking", July 2007

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coffeebean Bern, CH

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