❑ Heavy-duty, long-handled, spring-loaded tongs

❑ Long-handled spatula for flipping burgers

❑ Long-handled wide spatula for turning fish

❑ Heat-resistant glove that covers your forearm

❑ Long-handled brush or mop for applying sauce while cooking

❑ Metal flue (with wooden handle) for starting charcoal

❑ Long matches or lighter

❑ Long-handled wire brush (brass) for cleaning grill

❑ Skewers (wooden or metal)

❑ Spray bottle with water to help put down flare-ups

grill supplies checklist

Is it a richly marbled porterhouse cooked

to perfection? Or perhaps it’s something

fresh from the briny deep? No matter your

experience level, we have handy how to

instructions, tips and products that’ll ignite

your sense of adventure for grilling.

Ready foR adventuRe

What Gets youfiRed up?

Ready foR adventuRe? Lesson one: aLways be pRepaRed.

Dry rub & MarinaDe 101 smoke ’em if you got ’em

how long shouldyou marinate?

Wood Chip Type hoW iT TasTes WhaT iT’s GreaT For

Hickory

Mesquite

Pecan

Cherry

Alder

Oak

Apple

Sweet to strong and smoky flavor

Bold and earthy flavor

Sweet and mild with a slight

bacon-like flavor

Subtly sweet and fruity flavor

Subtly sweet with a light

smokey flavor

Heavy smoke flavor

Slightly sweetand fruity flavor

Pork Beef, Ham,Brisket, Ribs

Beef, Burgers, Pork, Poultry, Vegetables, Fish

Beef, Steak,Poultry, Game Birds

Beef, Pork, Lamb,Burgers, Poultry, Ham

Poultry, Fish, Pork,Small Game Birds

Beef, Brisket, Ribs,Fish, Heavy Game

Poultry (turns skin dark brown) Pork,

Game Birds, Lamb, Ham,

For a taste that’s really smokin’, toss some wood chips into the fire. Here’s a quick guide to the kind of wood and its flavor.

Grilling Flavorites

CookWell and Company peCos 83 BBQ marinade

Versatile and delicious

with just the right

blend of mesquite

smoke and molasses.

2 GrinGos ChupaCaBra ruB

season allFrom salad to steak,

add this to anything,

it’s that good.

seaFood30 - 40 minutes for small pieces 45 - 60 minutes for thicker fish like swordfish

poulTry Whole chicken 6 - 12 hours Boneless breasts 45 minutes - 2 hours Boneless thighs 1 - 4 hours Whole breast or bone-in thighs with skin 2 - 4 hours

meaTsLeaner meats 45 minutes - 2 hours Thicker cuts 2 - 12 hours

veGeTaBlesDense root vegetables 30 minutes - 2 hours Softer vegetables like tomatoes, peppers, cauliflower 30 - 45 minutes

FruiTsSofter fruits 20 - 30 minutes Big, thicker fruits like pineapple and apples 45 minutes - 1 hour

dry ruBs are a blend of spices like garlic powder, cumin, thyme and more. When applying a dry rub, there’s no need to skimp, use a generous amount. In general, season meats 24 hours before grilling to allow the flavors to sink in. You can season seafood 30 minutes before grilling. Remember to cover and refrigerate.

marinades consist of an acid, oil and seasoning. The acid can be vinegar, citrus juice or wine. Marinades add flavor and can help tenderize the meat you’re grilling. Use glass, stainless steel, plastic containers or H-E-B Texas Tough Slider Bags to marinate foods. Be sure to cover and refrigerate.

Think 4x4

Give It A Restelevate your steak

Steaks That Sizzle!

Want to know when your coals are ready? If you can place your hand 4 inches over hot coals for 4 seconds, you’re good to go. Any less, they’re too hot. Any more, they’re too cold.Take

It EasyDon’t puncture your steak while you’re grilling it, this will help keep the juices from flowing out. Also, only flip your steak once.

After removing your steak from the grill, cover it loosely with foil and let it stand 5-10 minutes before serving. This will help keep it juicy.

himalayan salT CookinG slaB Turn familiar foods into a new and interesting experience by cooking on a salt slab. It’s selected specifically to avoid cracking and splitting.

What makes a steak great? It starts with the type of cut, the thickness and the amount of marbling. Use this guide to find the one that suits your taste.

Lean and tender

Lean and juicy

Well marbled and have a full beef flavor

Ribeyes (bone in and boneless)

Sirloins, NY Strips, T-Bones

Tenderloin Filets

You Might Like:if You Prefer

SteakS that are:

What goes With steak?Try thyme, garlic onion, dried chiles, blue cheese, butter, horseradish, red wine or béarnaise.

take a fresh appraoch

Drizzle it on!

Sweet forgrilling!Stone fruits (like peaches) or melons are fun for the grill. Be sure to use moderate heat. Fruits have natural sugars in them and can quickly burn.

can take the heat

Try grilling Avocados drizzled with Central Market Arbequina Extra Virgin Olive Oil. Top with H-E-B Pico De Gallo when finished.

monTana mex avoCado oil100% Natural, cold pressed, extra virgin and gluten free. Has a high smoke point (480°F) making it perfect for grilling.

oTTavio Grapeseed oil You can use less and enjoy the same results as compared to other oils. It has a neutral taste and a high smoke point (420°F).

Timing is EvEryThingTo ensure that all vegetables are ready at the same time, place denser vegetables that require more cooking on the grill before smaller ones that cook faster.

Did you know you can grill romaine lettuce with excellent results? Avoid grilling veggies like cucumbers and celery because of their high water content.

Don’t Get Burned

Soak it up!If using a cedar or alder-wood plank, soak it in water for upto two hours beforehand. This will prevent the plank from burning through while the fish is cooking.

Grilling chicken with the skin on? To keep it from burning, grill over medium, indirect heat for most of the cooking time. For a charcoal grill, try having coals on half of the grill. For a gas grill, medium heat works best.

Two Is BeTTer Than oneUse 2 skewers instead of one for seafood kabobs! This prevents the veggies and seafood from rolling off the stick. It also makes the kabob easy to flip! If the skewers are wooden, soak them in water for 30 minutes before placing them on the grill.

‘atsa NiceCookWell and Company iTalian herB & olive oil marinade Offers a light, lemon and fresh rosemary flavor that’s great for chicken and about anything else.

h-e-B seleCT inGredienTs sunFloWer oil WiTh GarliC and herBsA blend of sunflower oil, parsley, thyme and garlic to keep meats or vegetables tender and enhance their flavor.

What Goes With Fish?Try basil, cilantro, lemon pepper, rosemary or cayenne pepper.

GeT Foiled aGain & aGainH-E-B Texas Tough Aluminum Foil is great for grilling everything from seafood to vegetables. Best of all, because your gilling the food in foil, there’s hardly any clean up.