As far as we could tell, the only instructions were to add the element of smoke — heat not required.
Most chefs responded to the challenge by bringing out the big grills — truly massive machines brought alive by fire — but some, like Greg and Gabi Denton of Ox
, used isolated smoke to add some depth.
“Grilled pig parts with dipping sauce” was Andy Ricker’s contribution, an offering someone described as “aloof.” Ricker only smiled.
Grilled chicken khao man gai with mushroom salad from Nong’s Kao Man Gai
, a grilled version of the restaurant’s beloved rendition of Hainanese chicken.
Grilled Wagyu steak with wild mushrooms from Gavin Kaysen.
Grilled jowl with smoked remoulade from Chris Cosentino.
Fire-roasted beef short ribs with red wine gastrique from Knife’s
Bosc pear ham with burrata, smoked, from Portland’s Ox