Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, June 22, 1994                   TAG: 9407200003
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Medium

IF YOU'RE GOING TO GRILL, YOU NEED THE RIGHT STUFF|

Tools are just one of many areas covered in Cheryl Alters Jamison and Bill Jamison's excellent guide to authentic smoke-cooked barbecuing.

The attractive book, available in cloth or paper, contains more than 300 easy-to-follow recipes from classic to eclectic, including accompaniments, desserts and drinks. There are also numerous illustrations, technique tips and sidebars on barbecue history and folklore.

Following are excerpts from the authors' suggestions of the best basic barbecue tools:

Heat-resistant gloves. The best way to remove food from a smoker, or to shift it around, is with your hands, securely wrapped in heat-resistant gloves. Never puncture your vittles with a fork. Kitchen or welder's mitts offer good protection for your hands, but we prefer neoprene gloves designed for firemen. They can handle anything, and they clean quickly. Besides, the big, black, shiny mitts have a certain pitmaster sex appeal. We ordered ours from Pitt's & Spitt's (800) 521-2947, which also sells a full range of other barbecue supplies.

Mopping brushes. Cotton string dish mops work best, but pastry brushes or even nylon paintbrushes do an adequate job. Clean them thoroughly at the end of the day.

Kitchen syringe. Some foods, especially poultry, benefit from the injection of spices and liquid into the meat to add flavor and moistness. Be sure to clean the syringe after each use with hot, soapy water.

Thermometers. In addition to a cooking thermometer, most barbecuers will want an instant-read meat thermometer that can give an instant reading of the internal temperature of meat. Some of the handiest models are designed to clip in your pocket.

Heavy-duty wire brush, available at hardware stores. Some are designed specifically for cleaning grills, but general-purpose versions also work. Scrub the grate when it's hot, preferably right after cooking or, if you forget, the next time you fire up the smoker.

Sturdy work table. A card table will work, but the more you barbecue, the more you'll want something larger and heavier.

Tidbit utensils. If you're planning to cook bite-size morsels or fish, it's worth investing in a portable grate with a small mesh that prevents food from falling through. A set of metal skewers is also useful.

Drip pan. To barbecue on a covered charcoal grill, you need a drip pan to place beneath the food alongside the coals. If you use a regular kitchen pan, instead of a disposable aluminum one, wrap it in foil or spray it with a nonstick cooking spray to make cleaning easier. Fill the pan halfway with water or another liquid.

Smokeproof dishes. Use pans and dishes that won't discolor easily from smoke, such as cast-iron pots or something that can be cleaned with relative ease, such as a Pyrex dish. Disposable foil pans are a good option, too.

Cooking accessories, including an apron, pot holders, paper towels, a cutting board, plastic trash bags, aluminum foil and other normal kitchen fixtures.

Gimme cap. Professional chefs wear toques. Barbecue cooks wear caps, usually the "gimme" kind people give away or sell cheaply to promote a business, team, or event. They just look right, and they're certainly handy when you've forgotten the pot holders, paper towels, or fly swatter.

"SMOKE & SPICE" ($14.95 & $29.95, HARVARD COMMON PRESS, BOSTON, MASS.)

Summer & Smoke will run weekly in the Extra section throughout the cookout season. If you have a great grilling recipe, tell us about it. Write to Summer & Smoke, c/o the Features Department, RTWN, P.O. Box 2491, Roanoke, Va. 24010.