the grill and the oven — a first look for 2008
We’re cooking for 30 — and we’re doing it on the beach. Not to mention, we have some of the best ingredients direct from New York City’s top restaurant suppliers. It would be a shame if the food were prepared without the ability to totally control heat, sand, and flavor.
This is why we work so hard every year to continue innovating in Meatfest kitchen stadium.
I thought I’d share the photos below… I just took them minutes ago… of this years extra long grill and simple-construction in-sand oven. Today, the new designs passed the “proof of concept” stage and are officially deemed “ready for action”. Here’s a few tid-bits on what we’re hoping to get out of these cooking surfaces this year (the pictures follow).
The grill
- Extra long to satisfy the larger crowd
- Extra wide and extra deep for more heat and better heat distribution
- Sand in-laid bricks for a sturdy surface and sand control
The oven
- A no-construction design (no more brick and mortar!)
- Easy to transport, take down, and preserve for future years
- Half buried in the sand for natural insulation
- Charcoal and wood basket inside (not shown in pictures) so the heat source and the food are both in the oven (think Tandoori style and Mediterranean style ovens)
- Optional smoke box can be added into the oven and packed with mesquite chips for a delicious smoky flavor unmatched in any other beach oven (if there are even any other beach ovens!)
Meatfest Day, July 5 2008