Every man hits the same inevitable plateau: You’ve got burgers and dogs down; you’re rock solid searing a rib eye; and you’re a backyard Da Vinci with that barbecue brush. But you’re over that limited repertoire, and you’re just not sure how to elevate your grilling beyond the obvious. Well, consider this: Every great American chef keeps a hot grill raging inside his restaurant kitchen and knows the unique effect direct flame can have on flavor. That’s why we asked five of them to share their methods and recipes for cooking elevated versions of grilling favorites, including fish, chicken, pork, vegetables, and fruit. Launch Gallery >>
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