By Samantha Garbarini, Lizzy Sobiesk, and Sabrina Sucato
Photo by Andre Baranowski
Dan Sabia of Wood Fire Food shares insider tips.
As the chef-owner of live-fire catering company Wood Fire Food, Dan Sabia is a master of open-fire cooking, creating one-of-a-kind experiences that connect diners with farm-to-table ingredients and the stories behind them. Here, the born-and-raised Westchesterite shares his tips and tricks to coaxing the most flavor out of vegetables, resting meat the right way, and why slow-roasted strawberries are the shining stars of summer.
Photo by Matthew Mancuso/@TheArtofEating.info
What are the biggest grilling mistakes home cooks make?
One is not tempering your meat. Going directly with ice-cold meat on a grill, you get a lot of inconsistencies. Under-seasoning is a big thing on the grill. All the excess salt falls through the grates. Timing is also a big issue. Everyone wants to get it done as fast as possible, but the hottest setting doesn’t really give you the best product.
Photo by Matthew Mancuso/@TheArtofEating.info
What basic advice should every newbie griller know?
Start simple. Understand the simplicity of a perfectly cooked piece of squash on the grill with lemon juice. Stay away from marinating ahead of time because it causes flareups.
Photo by Matthew Mancuso/@TheArtofEating.info
What unusual foods taste great on the grill?
[At Wood Fire Food] we are known for using fruit in a lot of our dishes, but not as a dessert. You can make a really beautiful, slow-roasted strawberry. It turns into something like a gusher. Stone fruits are so good grilled and seasoned. The salt brings out the sugar.
Photo by Matthew Mancuso/@TheArtofEating.info
Why is slow grilling the way to go?
We always choose to cook bigger cuts for a longer period of time because it allows us to get a juicier product. If you put way too much heat on the outside, you get a big gray circle around the meat.
Photo by Matthew Mancuso/@TheArtofEating.info
Is resting essential?
For anything that has a bone, your resting period should be 15 to 20 minutes no matter what. That bone is a beautiful conductor of heat. Anything boneless or skinless, let it rest 10 minutes afterward. Steaks need 10 to 20 minutes depending on size.
Photo by Matthew Mancuso/@TheArtofEating.info
What’s your favorite thing to throw on the grill?
Vegetables are my favorite thing to cook all summer long. There’s nothing better than a grilled piece of squash with lemon juice or eggplant when it’s in the height of the season.
Photo by Matthew Mancuso/@TheArtofEating.info
You’ve already got a pair of tongs and a spatula. Now, stock up on some other grill accessories to take your backyard barbecue to the next level.
Photo courtesy of Weber-Stephens Products, LLC
$27
Williams Lumber
Multiple locations
www.williamslumber.com
Just add soaked wood chips and this inexpensive, perforated stainless steel box can turn any home grill into a smoker.
Photo courtesy of Weber-Stephens Products, LLC
$99
Kelloggs & Lawrence
Katonah
www.kelloggsandlawrence.com
This portable Bluetooth thermometer monitors doneness in real time via two 5-inch, professional-grade probes.
Photo courtesy of Hillsdale General Store
$18
Hillsdale General Store
Hillsdale
www.hillsdalegeneralstore.com
Grab food straight off the grill with this heat- and flame-resistant glove with an extra-long cuff and anti-slip silicon grip. (It’s machine washable, too.)
Photo courtesy of Clove & Creek
$90
Clove & Creek
Kingston
www.cloveandcreek.com
Way more stylish than your old cotton one, this durable, Morocco-made denim apron features trendy cross-back straps.
Photo courtesy of Gentlemen’s Hardware
$50
Exit Nineteen
Kingston
www.exitnineteen.com
Perfect for picnics, camping, and hanging at the beach, this portable grill bucket lets you set up a cookout anywhere.