How to Use Grill Baskets | How to Grill with Grillabilities from BBQGuys
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 Published On Premiered May 30, 2020

Learning how to use grill baskets is simple. Take it from Chef Tony, whose grill basket tutorial covers not only the ins and outs of properly using these accessories, but also the 4 different types of grilling baskets at your disposal. All of them serve an extremely important purpose — ensuring small food doesn’t slip between your grill grates — so it should come as no surprise that Chef Tony always has at least one of each type on hand. The most common category is grill wok toppers, which you can use to saute food much like you would on a stovetop. Next up are flexing metal grill baskets, Chef Tony’s favorite of the 4 kinds because they conform to food even as it slightly shrinks while being grilled. Adjustable metal baskets also compensate for differing thicknesses of food in their own way, while perforated grilling baskets can be used for flash-grilling things like shrimp and mixed veggies. No matter which type(s) of grill baskets you choose, you’ll be able to wield the power of an extremely versatile accessory.

How to Use Grill Baskets:
https://www.bbqguys.com/grillabilitie...

Shop Grill Baskets:
https://www.bbqguys.com/bbq-accessori...

Since its founding in 1998, BBQGuys® has helped more than 850,000 customers nationwide achieve their outdoor living dreams. The company based in Baton Rouge, Louisiana, offers an industry-leading selection of grills, BBQ smokers, and outdoor living products, along with expert opinions and a free outdoor kitchen design service.

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Chef Tony Matassa grew up in the restaurant business, starting in his family’s New Orleans eatery before running one of his own. No wonder he has such vast knowledge of and passion for food science, which he puts to use every day as our jack-of-all-trades (and master of many). Longtime fans of the channel know Tony has been testing grills for more than 10 years, though we’re partial to his performance in our recent Grillabilities℠ series.

Featuring: Tony Matassa
Filmed/Produced by: Sean Richardson

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