Gear and Tech to Become a Grill Master

grill_gadgets.jpgWith Memorial Day next Monday, the un-official, official start of the summer grilling season begins. I love this time of year. It’s silly, but I definitely feel a bit more primal as I stand over my grill and listen to the sizzle of the meat as it cooks above the flame. After all, the same basic principles that our caveman ancestors used to cook saber-toothed tigers over an open fire pit still apply to us backyard grillers: make fire, put meat over fire, cook meat until done, devour with relish.

While the principles haven’t changed, the technology has and meat grilling is better for it. Below we highlight four pieces of grilling gear that will make you a master griller.

webers.jpgWeber’s On the Grill

If you want to avoid lighter fluid-tasting burgers or charcoal briquette steaks, get the Weber’s On the Grill iPhone App. It’s like having a master griller standing next to you guiding you through the grilling process. This app is loaded. It has over 250 classic grilling recipes from Weber’s bestselling cookbooks, over 100 tips on grilling, and dozens of instructional videos so you can take your grilling to the next level. The best feature, though, is the grill timer. You tell the app what kind of meat you’re cooking and it will set a timer to let you know when to flip your meat or take it off the grill.




While the On the Grill App’s timer does a good job of giving you a general idea of when you should flip and take your meat off the grill, it’s not very precise. To ensure that your meat has reached a proper level of doneness, you’ll want to check the internal temperature of the meat. That’s where a good meat thermometer comes in. The handmade Thermapen is the go-to meat thermometer of professional chefs the world over. Just stick the probe into the meat and–boom!–in just three seconds you have the most accurate temperature reading on the market. Accuracy and speed come at a price, though. The Thermapen will set you back $90, but for the master grillman, it’s an investment well worth it.


pitmitt.jpgPit Mitt

While grilling is a pleasant and tasty pastime, it’s also a dangerous one. According to the U.S. Consumer Product Safety Commission, in 2009 18,000 people went to the E.R for grill-related injuries. Most were hand burns. With the Pit Mitt you can avoid cooking your hands so you can focus on cooking your meat. Made with the same synthetic aramid fibers that the military uses in pilot suits, the Pit Mitt offers a flexible heat barrier that can withstand temperatures up to 475 degrees Fahrenheit. It fits either righties or lefties.


Brett McKay / The Art of Manliness
Brett McKay
Founded in January 2008, The Art of Manliness is a blog focused on reviving the lost art of manliness. With over 7 million monthly page views, The Art of Manliness represents a new kind of magazine for men, one that focuses on helping men become better citizens, fathers, husbands, friends, and simply all around better men. Husband and wife team, Brett and Kate McKay head up the blog. They live in Tulsa, OK.
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  • Sophie

    Crockett Outdoor’s BBQ Venison SteakMakes 1-2 poundsPrep time: 24 hoursCook time: appx. 15 MinutesYou will need:1-2 Lbs vnsieon back straps cut into 3/4 inch chops (let them thaw out if frozen)MARINADE INGREDIENTS:1/3 cup soy sauce of your choice1/2 teaspoon mesquite liquid smoke1 teaspoon louisiana hot sauce1/2 teaspoon ground nutmeg1 tablespoon sugar1/2 teaspoon ground garlic powder1/2 teaspoon cayenne pepper1/2 teaspoon coarse ground black pepper1 tablespoon fresh squeezed lime juiceMIX ALL INGREDIENCE TOGETHER TO CREATE MARINADE[IF WANTING A QUICKER MARINADE USE 1 package of Mccormick Grill Mates Mesquite Flavored Marinade & 1 cup Honey BBQ sauce]FOR LATER USE:1 cup Honey BBQ sauceMilk (enough to submerge chops for soaking)Preperation:Take 1-2 pounds of chops (after being thawed out) rinse them with water and squeeze – repeat until blood is almost completely out of the meatNext put chops in a container and cover with milk – refridgerate for 4 hours then drain (the milk works as a tenderizer) Rinse and squeeze chops again to remove any remaining blood (this should remove any game taste)Place chops back into a clean container and pour marinade over the top (if chops are not fully submerged you may add extra honey BBQ sauce to the mixture)Let the chops marinade over night. In the morning flip and tenderize (I don’t have a tenderizer so I stabb with a fork).At noon flip and tenderize again then stir in the 1 cup Honey BBQ Sauce to the marinadeCooking Instructions:Pre-heat grill to 300 or 350 (I usually cook at 300 for a nice slow cook)Place meat on grill and let cook 5-7 minutes on each sidePour the remaining marinade on the meat and let cook for 1-2 minutes each side – or until chop looks done…This recipe has been a favorite of ours and have recieved many compliments on how tender the meat is. If you know someone who doesn’t like the gamey taste of meat let them try this recipe because it should have very little game taste (if any). The prep time is a little longer than normal but you won’t be let down.