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
and your credit card. - Richelle Thomson
Roy's (22 in the continental U.S., six in Hawaii, three in Japan,
and one in Guam); host of Hawaii Cooks with
"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
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."
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." www.hastybake.com
Milliken and Susan Feniger