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I finally tried that new spot in Austin that only does open fire cooking
Went to Ember & Oak last week and the whole menu is cooked over wood. The thing that got me was they had a $32 pork chop that was brined in coffee for two days before hitting the grill. It was the juiciest piece of meat I've had in a long time, but I'm curious about the logistics of running a whole kitchen like that. Has anyone else worked a line where everything, even the veggies, is fire-based?
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patriciap524d ago
My cousin runs a food truck in Houston where they only use a wood fired grill. Honestly, the biggest thing was having a prep team that worked way ahead of time, because you can't just crank up the heat like a gas stove. Tbh, their whole system relied on prepping all the vegetables and even par-cooking some starches before service. It was a lot of work but the flavor was on another level.
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