I have a set of those. I never use them. Just FYI.

Here are my typical supplies:

electronic thermometer
oven mit (looking to upgrade)
fire tongs
meat tongs
spatula for flipping burgers
charcoal chimney
basting brush and container

for a Webber, a wood chip box for generating smoke might be useful.

For BBQ, most of the good KC joints have bottled sauce / spice rubs. I'd find a copy of Bobby Flay's Boy Gets Grill, too (It's a decent book, but I chose that one for this purpose because everyone knows Bobby Flay).

I make my own rubs and marinades from scratch, so I'm not much good here. FMB's suggestion of a book is a good one.

Do you just find tongs more convenient? Somtimes ribs, butts and brisketts get hard to handle with tongs. Had a rack of ribs break in two a couple weeks ago because I was carrying them from the smoker to the bed of my truck (to foil them) holding them only with tongs. Butts and briskets are just so big.

Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas
Paul Kirk

http://www.baron-of-bbq.com/Books.htm

I do, too... that's why my best suggestion was a Gates/Jack Stack rub or something.

Really, depending on what he'd want to spend, buy the book and buy a decent combination of dried herbs (pepper, granulated garlic/onion, kosher salt, celery seed/salt, paprika, cayenne, rosemary, coriander, cumin, thyme all make good additions to bbq or grill rubs).

I don't like the bulk -- I don't feel like I have control. If I have to handle it while it's hot, I'll usually put on some latex gloves (food prep kind). Generally, I'm not moving something so far that the heat gets through it.

That book rules, but it's pretty specific to BBQ rather than grilling. IMO, more appropriate for a smoker.

Fortunately, there's a Penzey's in Overland Park. There's no one better when it comes to spices. I buy individual spices for my own mix, but they sell BBQ blends, etc.



http://www.penzeys.com/cgi-bin/penzeys/shophome.html

I'll have to check that place out. Most of my spices come from http://www.wholespice.com.

Marinate a Tri Tip (ask your butcher for the tri tip roast, not the steaks) in 1/2 soy sauce and 1/2 italian dressing for at least 4 hours and preferrable over night. Grill on high to sear about 4 minutes per side, then on high grate or away from coals about 3 more min. per side. Slice AGAINST the grain about 1/4 inch slices. Mix sour cream with horseradish and some fresh chopped chives and fresh chopped cilantro, salt and pepper. spoon sauce onto the sliced tri tip. A real crowd pleaser.

Also, cut the meat on the bias... makes for a more tender cut.

Kirk himself is more into smoke BBQ, but that particular book is all about spices and sauces. Works great for smoking, grilling, or even cooking on the stove.

Bobby Flay is an amazing chef, but the dude prepares his ribs at 350. I'm not sure I'd trust him on the BBQ.