The Hungry Crowd: Anthony Bourdain's Grilling Icons
Anthony Bourdain—chef, TV host and graphic-novel author—illustrates his grilling obsessions: a meat-laden parilla, a smoke-filled yakitori, the perfect rib eye and his live-fire icons.—Kate Krader
Food & Wine
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Anthony Bourdain, Food & Travel Expert
Anthony Bourdain has eaten pretty much every grilled food imaginable, from shrimp at the legendary Etxebarri restaurant in Spain’s Basque country to skinned iguana at a shack in Nicaragua. When F&W asked the host of CNN’s travel show, Parts Unknown, to sketch his current grilling obsessions, he agreed without hesitation and asked us for white board and a few blue pencils. He then supplied us with four astonishing drawings, from a typical meat-laden parrilla, or South American grill, to a smoke-filled yakitori spot in Tokyo. Bourdain has already produced a graphic novel, Get Jiro!, which features warring chefs; we hope he’ll tackle battling grill masters next.
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"One of my personal obsessions is really really good yakitori," says Bourdain, about the Japanese grilled chicken skewers.
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Rib Eye Perfection
When he was cooking in restaurants like Les Halles in New York City, Bourdain learned the six-step art of grilling a giant rib eye.
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Bourdain is a huge fan of a good parrilla, the Argentinean grill that’s typically loaded with hunks of beef, pork, lamb, blood sausages and organ meats.
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Two experts Bourdain reveres: Chef Francis Mallmann of Argentina's 1884, who has grilled almost everything, including a whole cow; and Aaron Franklin, the man behind the stellar Franklin Barbecue in Austin.
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