Grilling Essentials Kit

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Master your grilling game in no time.

We learned everything there is to know about grilling over months of research, equipment testing and recipe development for our bestselling cookbook, Master of the Grill.

OXO Good Grips Grilling Basting Brush


With 106 bristles, this basting brush picked up an impressive volume of sauce. It’s a little heavier than we’d prefer, but it’s still easy to maneuver. Its wide head is great for providing quick and even coverage on larger items, though it’s a touch less precise when applying sauce to the nooks and crannies of chicken pieces. As with many of the other brushes we tested, its bristles are heat resistant to a high temperature, but its handle is not—it melted when we rested it against the side of the grill.

Material: Glass-filled nylon, TPE
Head Width: 3¾" 
Handle Length: 11.5 in
Bristle Length: 1.5 in
Bristles Heat-Resistant to: 600°F
The OXO Good Grips Grilling Basting BrushThe OXO Good Grips Grilling Basting Brush

OXO Good Grips 16-Inch Locking Tongs


Comfortable, lightweight, and sturdy, these passed every test with top marks. The pincers picked up multiple spears of asparagus in one swoop, cupped corn firmly, and did not damage tender rib meat. One tester said, "I could perform heart surgery with these."

Length: 17½"
Weight: 8oz
Material: Stainless steel, rubber handles
Dishwasher Safe: Yes
The OXO Good Grips 16-Inch Locking TongsThe OXO Good Grips 16-Inch Locking Tongs

Steven Raichlen Ultimate Suede Grilling Gloves


The pliant leather gave us great control when manipulating tongs and grabbing hot grill grates. Long, wide cuffs protected our forearms and let air circulate to keep us cooler over a scorching hot grill. Our only gripe? They’re not machine-washable.

Dimensions: 8.8" x 1.2" x 17.8"
Weight: 1.8 lbs
Heat Safe: Up to 475°F (246°C)
Machine Washable: Yes
The Steven Raichlen Ultimate Suede Grilling GlovesThe Steven Raichlen Ultimate Suede Grilling Gloves

America's Test Kitchen Master of the Grill

Are pre cut steak tips worth buying? Why make divots in burgers? What’s the best supermarket barbecue sauce? (And when is it worth splurging for the high-end one?) Are all grill tongs created equal? America’s most trusted test kitchen fires up the grill to answer those questions and many more in the inventive new book Master of the Grill.
With recipes and techniques arranged by skill level—from The Basics to The Easy Upgrades to The Serious Projects—cooks of all stripes can dive in and choose their outdoor cooking adventure.

Recipes: 400+
Pages: 464
Format: Softcover
Item Number: CL05BKS
An overhead shot of the Master of the Grill CookbookAn overhead shot of the Master of the Grill Cookbook

OXO Good Grips Grilling Basting Brush

OXO Good Grips 16-Inch Locking Tongs
Steven Raichlen Ultimate Suede Grilling Gloves
Master of the Grill Cookbook
Item Number: ATKGRILL1
Item Weight: 6.60 pounds

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Temperature Ranges

When following our recipes, these are the temperature ranges to use for grilling over high, medium, or low heat.

For optimum performance, we preheat gas grills on high heat with the lid down for 15 minutes. Once preheated, the burners should be adjusted to the desired intensity. The ambient temperature inside a grill set on high should be about 500 degrees, for medium between 300 and 400, and for low 250 to 300. Most gas grills come with a temperature display, but over the years we’ve found them inconsistent and unreliable. For a quick, simple, and surprisingly effective way to gauge the temperature, we rely on the “hand test.” Place your hand 5 inches above the preheated grill grate. If you can comfortably leave it there for two seconds, the fire is hot (high), five to six seconds for medium, and eight seconds for low. This low-tech method works for charcoal grills, too.

Buy the Best Steaks for Grilling

A piece of rib-eye steakA piece of rib-eye steak
Rib-Eye Steak

As its name implies, this flavorful cut comes from the rib section of the cow. It features lots of fat content and marbling as well as a smooth, fine texture. Have frozen rib-eye steaks at home? Cook’s Illustrated senior editor Andrea Geary found a foolproof method for grilling steaks from the freezer without thawing them first.

A slab of strip steakA slab of strip steak
Strip Steak

This moderately tender cut comes from the short loin. It has big, beefy flavor, with good marbling and a fat cap on one end. Since strip steaks produce fewer flare-ups than fattier cuts like rib-eye, they were our top choice for our Ultimate Charcoal-Grilled Steaks recipe.

A t-bone steakA t-bone steak

Cut from the short loin, T-bone steaks contain a T-shaped bone with meat on both sides. They are strip and tenderloin in one, and have fatty flavor and texture (in a good way). Need a recipe for T-bone steaks? Try our Grilled Tuscan Steak with Garlic Essence.

A porterhouse cut of steakA porterhouse cut of steak

Commonly referred to as the “King of T-Bones,” porterhouse steak also contains strip and tenderloin, but the tenderloin is larger in this rich cut. Learn how to achieve grilled T-bone perfection every time in this test kitchen video.

A piece of filet mignonA piece of filet mignon
Filet Mignon

This fancy steakhouse favorite has tender, lean meat and mild flavor thanks to its lower fat content—although some people find it to be too mild. We like to enhance the flavor of grilled filet with just a little bit of olive oil and lemon or a compound butter like our Roasted Red Pepper and Smoked Paprika Butter.