Andy Ricker, Chris Cosentino, Gavin Kaysen, and Other Chefs Grill to Their Hearts’ Content at Smoked
September 21, 2015
Andy Ricker smoked ‘parts,’ and Chris Cosentino went for the jowl
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.
Check out some of our favorite bites from Feast Portland’s Smoked, including Pok Pok’s Andy Ricker, Cockscomb’s Chris Cosentino, and Gavin Kaysen’s Spoon and Stable.
“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 John Tesar.
Bosc pear ham with burrata, smoked, from Portland’s Ox.