grillery cooking

Used by top restaurants like The Lark and the owners of Restaurant Nora(the first certified organic restaurant) for many years, The Grillery's signature style has always been well suited to professional and amateur natural gourmands.

Dan Barber's Blue Hill at Stone Barns has launched a sustainable grilling program around The Grillery and The Grillworks this year - adding natural hardwood cooking to their locally-farmed menu.

Steven Raichlen is a longtime Grillery owner. He has a Grillery in his personal collection as mentioned at Barbecue Bible and uses The Grillworks on both his new public television show Primal Grill and for instruction at his twice annual BBQ University. Consequently Steven does an excellent job demonstrating The Grillworks for some of his on-air recipes.

Would you open an orange, squeeze the juice down a drain and eat the dry pulp? We didn't think so. Then why would you cook an expensive cut of meat on a grill that lets all the juices drip into the fire?

The Grillery’s V-Channel® surface carries the juices to a detachable pan in front and away from where they might cause flaring. Mix in seasonings and virgin olive oil to mix with drippings to use as basting for meats, poultry and vegetables. For fish, think white wine and a little butter. Baste regularly and liberally and no juice nor taste goes to waste.

Cutting fat? Toss the collected drippings and use the pan for light seasoning mixes. Either way the juice is not going to cause a conflagration. The Grillery’s cooking system virtually eliminates flare-ups.

Cooking With Fire

Since you can crank the food 16" above the fire, you can start the food over wood the minute you light a couple pieces of newspaper with some kindling. There's no waiting for coals with adjustable flame cooking. Of course, if there's no weaning you away from charcoal, The Grillery® accommodates it, too.

If you are ready to experiment with the wide range of wood flame flavors nature has to offer but don't have an easy grill-sized wood source try some of the types we prepare for our customers.

Rotisseries

Every Grillery is set up to use the optional manual rotisseries or the new automatic set, so go wild if you want. Adding rotation to the vertical adjustment gives you yet another dimension of options, not to mention a crowd-pleasing spectacle.

Rotisseries mounted, even the Standard will handle up to six game hens or a dozen quail. The Grillworks can handle a feast. Space meat with sliced onions, garlic, peppers and tomatoes.

Assembly

Don't you hate assembly? So do we. That's why our grills come virtually assembled. "Virtually" means that while you do have to bolt the legs on, you'll find that the nuts are welded in place so you won't fumble or lose them. Mount the crank wheel and you're in business. Elapsed assembly time for the average mechanically-challenged griller: 15 minutes.

Stainless Steel Construction

Pound for pound, solid stainless steel contruction costs more than filet mignon and is well worth it. You'll agree after your Grillery® stands outside a year or two and still looks great. Stainless steel won't rust. Stainless steel is easy to clean. Stainless steel should not just be a color option. Stainless steel is simply the best material for a grill that you will hand down to your kids.