The Gourmet Fusion Store now has a selection of barbecue tools and ceramics from the Grill Friends range of products by Elizabeth Karmel. All Elizabeth's designs and products are created to address situations she has encountered in 15 years of grilling and outdoor entertaining and combine fun colors with functional designs. The Super Silicone Multi-Use Tongs shown here made from stainless steel and heat resistant black silicone and the black and silver design goes well with any dining style. We are also carrying the fabulous Everyday Silicone Basting Brush and Glow-in-the-Dark heat resistant thermometer. 
Elizabeth has also produced a range of cool hand painted ceramics to go with your grilling activities. They come in two colors Summer and Flame. Summer is a combination of blues and greens to make you think of lazy summer days and blue skies, and Flame is a combination of oranges, yellows and reds and conjures up the flames and burning coals on the grill. 
The "Anything Bowl" is great for serving up sauces, chips, candy and more, and the "Grilling Trilogy" has a striped tray with three indents to hold the co-ordinating dipping bowls to hold olive oil, sauce, salt and pepper while you barbecue or dine. The set comes complete with a natural bristle basting brush.
We have teamed them with our co-ordinating Egyptian Cotton Seafood Dish Towels for a great summer look!
We all know it's grilling time, and I keep reading articles with tips that every griller should know, so here's a summary of the points that all of them mention.
The Tips
- Gas or Charcoal? Obviously, the gas grill is more convenient, and definitely quicker. Charcoal grills emit more carbon monoxide, contributing to pollution in the atmosphere, so if that is one of your worries, go for gas. However, most people agree that the food tastes smokier and richer when grilled over charcoal - so I guess it's down to personal preference on this one.
- There is no debate over this issue. All agree that the grill must be HOT. For charcoal grills, light up 30-40 minutes before you want to start grilling. This gives the coals time to reach the correct temperature for a hot fire. For gas grills, allow 10-15 minutes to preheat the lava rocks to the desired temperature. For cast iron grill pans, set over a medium high heat 3 minutes before grilling. To see if it is hot enough, splash a few drops of water on the surface, they should sizzle and evaporate immediately. For broilers, allow 5-10 minutes to preheat an electric broiler, and 3-5 minutes for a gas broiler before you want to start.
- Get organized. Be sure to have everything on hand. Outdoor grilling is high speed, high heat cooking. You don't want to have to run back to the kitchen for tongs, salt, pepper and plates.
- Even on a clean grill, food will stick. Reduce sticking by oiling the hot grill rack with a vegetable oil soaked paper towel. Hold it with tongs and rub it over the rack. Never spray cooking spray on the grill. Don't prod, poke or attempt to turn the food during the first minute of cooking. Once a crisp crust has formed it can be turned with ease.
- Don't overcrowd the grill. If it is too crowded it will steam, rather than sear.
- Don't wander off. Be safe, as you are dealing with fire, and accidents can happen. Also, from the food perspective, food cooks quickly over hot coals and you may return to charred, rather than grilled steak!
- Check for doneness. The best way to know if food is done is to use an instant thermometer and follow a food guide for the right temperature for the food you are cooking. Most thermometers include one, or you can see our guidelines below.
- Clean up. Brush the grill rack with a stiff wire brush while it is still hot, to loosen any charred remains.
The ToolsAlways have on hand the following items to make grilling as safe and easy as possible.- Long-handled tongs
- Long metal spatula
- Skewers (bamboo and metal)
- Natural bristle basting brush
- Instant-read thermometer
- Stiff wire brush for cleaning grill
- Heat resistant gloves/mitt
- Grill Baskets for fish and vegetables that might fall through the rack
- Chimney starter - this makes easy work of starting a charcoal fire
Guide to Grilling Times and Temperatures- Shrimp: 2-3 minutes per side
- Scallops: 3-4 minutes per side
- Salmon Fillet: 3-5 minutes per side
- Mahi-Mahi: 5-6 minutes per side
- Boneless Skinless Chicken Breast: 6-8 minutes per side, 165° F
- Boneless Skinless Chicken Thighs: 15-25 minutes, turning occasionally, 165° F
- Bone-In Skinless Chicken Thighs: 15-25 minutes, turning occasionally, 165° F
- Pork Chops, Bone-In, 3/4" thick: 3-4 minutes per side, 145° F
- Pork Tenderloin: 14-16 minutes turning occasionally, 145° F
- Flank Steak: 6-8 minutes per side, 140° F for medium
- Strip Steak: 4-5 minutes per side, 140° F for medium
- Lamb Loin Chops: 5-6 minutes per side, 145° F for medium
The Gourmet Fusion Store now has a selection of barbecue tools and ceramics from the Grill Friends range of products by Elizabeth Karmel. All Elizabeth's designs and products are created to address situations she has encountered in 15 years of grilling and outdoor entertaining and combine fun colors with functional designs. The Super Silicone Multi-Use Tongs shown here made from stainless steel and heat resistant black silicone and the black and silver design goes well with any dining style. We are also carrying the fabulous Everyday Silicone Basting Brush and Glow-in-the-Dark heat resistant thermometer. 
