Three fire-loving chefs show us their smartest tricks for grilling—all gratifyingly low-tech.
Beef Flavor Boost
Bryant Ng, chef at the Spice Table in Los Angeles, is an umami master. He often rubs steaks and burgers with Southeast Asian fermented shrimp paste before grilling. The cooked meat doesn’t smell or taste fishy at all—just incredibly rich and savory.
Ng won’t grill without an old-fashioned bamboo fan, using it like a bellows to intensify the fire’s heat. Not only are foods less likely to stick to an ultra-hot grate, but thin skewered cuts brown on the outside quickly without overcooking and drying out within.