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BBQ
From Page B1
There’s also some cool racks.
One holds ribs upright, allowing use of indirect heat.
Another is for chicken. A can of beer-or water-fits upright in the center of the metal stand. The chicken goes on top. Ba-da-boom, ba-dabing, the chicken cooks through and stays moist, which is always a challenge. “Basically, you’re steaming the chicken,” Jones says, “but there is no beer flavor.”
Another rack of sorts is a fish holder. It’s a perforated sheet with small sides. “It keeps the fish in one piece,” Jones says. “It allows grease and oils to hit the briquettes and return as smoke.” The holder can be metal or Teflon.
Wood chips are also a simple way to add smoky flavor on a gas grill. But, Jones cautions, “you gotta have a smoker box, a cast-iron box, where you put the chips.” Don’t even think about dumping the chips directly on the burners.
You can dump wood chunks on charcoal briquettes, if you want. And wood chips are a must for a smoker.
There are other ways to
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