Our grill
For the Love of Wood
Several years ago I had the distinct pleasure of catering for a lady by the name of Sally Chapman. A striking lady who had graced the cover of Vogue no less than six times. She was also the granddaughter of George P. Putnam, Amelia Earhart’s husband. A great tipper, and she loved to chat with us before and after the events held at her home. She always kept our attention. I remember going to the event after asking if they had a grill. She replies “Yes” and I didn’t question it further.
This event was held in one of their orange groves that had been in the family for generations; complete with an airstrip and an old log home place. Once inside I saw the grill.
“Holy cow,” I said, “I didn’t bring charcoal!” Mrs. Chapman quickly said, “We don’t use charcoal; go pick up some wood from grove.” I had never grilled with wood before that night.
I have to tell you, as a chef, it was a life changing experience and I have never looked back.
Since that time
I have only grilled with wood. I love it. The flavors are subtle and delicious. The process of grilling with wood takes love and time to perfect.
We don’t rely on gas or electric to control the heat. It’s kind of like playing the piano; the more you do it the more you learn and soon you know which wood burns quick and which wood gives you a slow burn.
It takes a lot more effort to cook with wood. Maintenance; tracking down good local firewood year round, and constant monitoring of the temperatures. I say it’s worth it.
Wood grilled corn, asparagus, squash, fish, poultry and meats. They all taste better over wood.
More Time. More Effort. Better Quality. After a while it just becomes a way of business.
We hope you enjoy it!
