What's in your favorite chef's backyard?
We asked some of the nation's most renowned chefs for their favorite backyard grills. Your job? Break out the steak and cold beer … and your credit card.

Roy Yamaguchi
Roy's (22 in the continental U.S., six in Hawaii, three in Japan, and one in Guam); host of Hawaii Cooks with Roy Yamaguchi.
"I use a Kamado at home. My father used to use one when we were growing up in Japan. I took out the gas element and use Hawaiian kiawe [mesquite] wood for fuel. Also, I like to use the Sub-Zero Wolf gas grill [36-inch cart], with four or six burners on a freestanding cart. It's awesome."
www.kamado.com, www.subzero.com

Bobby Flay
Mesa Grill and Bolo, New York and Las Vegas; host of Food Network's BBQ with Bobby Flay and Boy Meets Grill; author of Bobby Flay's Grilling for Life.
"The 25,000 BTUs and stainless steel burners on Viking's Ultra-­Premium 41-inch gas grill produce intense, searing heat across the entire grilling surface. You need heat to grill properly, and Viking grills provide the necessary amount to get an excellent sear on your meat, fish, and vegetables. [The Viking's] expensive, but with the proper care, it'll last a lifetime."

Rick Bayless
Frontera Grill and Topolobampo, Chicago; host of PBS's Mexico One Plate at a Time.
"The Hasty-Bake charcoal grills offer the most flexibility from a chef's point of view. They are extremely well made, and they also are excellent smokers besides grills."

Mary Sue Milliken and Susan Feniger
Border Grill, Los Angeles and Las Vegas.
“We’d rather barbecue than cook inside any day of the week. We’ve been trying a number of gas and charcoal grills, including a couple of Weber models and the KitchenAid built-in gas grill — all of which do an amazing job. Gas is so convenient that you tend to use it much more often. Susan has been known to go home late and fire it up for a midnight steak snack.”

David J. Bull
Driskill Grill at the Driskill hotel, Austin, Texas.
“I use the Jenn-Air stainless steel gas grill for quick grilling. It’s easy to keep clean and looks really sharp on the deck. For more serious barbecue, I crank up the Hasty-Bake wood-­burning grill. It produces a more authentic “grill” flavor, like you’re cooking over an open fire. And you get a great smoky quality to your food. It takes longer and is harder to maintain, but when the flavors explode, you’ll find it’s worth it.”