Last summer I hosted a big party at the farm for a group of co-workers and their families. Six well-known chefs and I “turned up the heat” and barbecued, grilled and melted all sorts of things on several types of grills. One of the chefs, Brad Farmerie, of Public and Saxon + Parole restaurants in New York City, cooked up a platter of Maine lobster and corn over a wood fire. Another popular station was the s'mores grill, where carefully charred store-bought marshmallows married with delicious milk chocolate and homemade graham crackers.
What I learned that day was that grilling is all about fresh food, excellent seasonings and precise heat, or “fire,” as expert chefs call the wood, charcoal, or gas-fired open or covered grills that we all use and love.
I am not an expert griller like Emeril Lagasse, one of the guest chefs. But no matter your barbecue style or preference, finding the best seasonal ingredients and a grill that fits your needs will guarantee a flavorful outdoor meal.