grill basket best Grill tips from Bay Area chefs

Coal-Roasted eggplant with mint and five-angle coal-Grilled eggplant with a kettle of mint and spiced-The alien BBQ Webb is not the same and does not spend a penny on fireplace installations in restaurants such as TBD, Cotogna, Lolinda fog city in San Francisco and homestead and Camino in Auckland.However, no matter how big the fire is, the traps that Cook directly on the flame (burnt dinner) are the same as the promises (tempting smoke.Live-It can be said that fire cooking has exploded this year.More than six Bay Area restaurants have carefully designed furniture to incorporate wood into themBaked oven, grilled spit and hook hanging on smoke.Cooks cooking on burning logs can turn an innocent question about the merits of almonds or oak into 10-minute lecture.They also found something good for home chefs, even those who use gas grills.Cut meat, for example.Most fire-Professional or not, the friendly chef praised the marble pattern and flavor of the rib eye steak.And then the meat."The name sounds terrible," Lolinda of Alejandro Morgan, South America-Steak House."But in addition to the rib eye, it has the most marble pattern and the price is very good."Morgan likes to rub beef nuggets with spices before threading the beef to the skewers.(For more information on flap meat-Also known as bavette-go to: bit.Ly/1h61 gym) TBD chef Mark Lieberman likes to smoke and play with lamb.He marinate his legs in Morocco.Inspired by the charmoula sauce (see recipes) before the mid-fire barbecue ).Fred SaesonOpen says the Oakland home chefCooking by the fireside gave him a new respect for the roast duck breast.He seasoned the whole breast with salt and pepper 24 hours before cooking, then began to slowly grill on the skin to increase the fat and before finishing, turn it over to the meat side for a minute or two.Of course, the barbecue is not just for meat.Eric Lao, who hosts a custom eventBruce Hill's newly renovated fog capital built a "fire wall" that collapsed due to vegetables cooked with hot flames."It brings this crazy smoky campfire to all the vegetables, especially the green ones," he said .".(For a grill basket he uses to cook mung beans, broccoli and even beets, see the family and garden section today.) Both Lao and Morgan have to stew or steam them until they become crispy and smoke after they are cooked in the fire."This is one of the best vegetables on the grill," Morgan said .".Lieberman did the same with the carrots, stewing them in red wine until they became soft and then applying the carrots with braising liquid when they were finished on the grill.Timothy Caspare of Cotogna, San Francisco learned to make smoked eggplant puree with garlic, mint and Pecorino cheese during a recent trip to Italy (see recipes )."You don't have to do anything about it," he said ."."You put a whole eggplant behind the grill and make it black, then cut it in half and scoop it out of it."All chefs share a common mood --At least in the restaurant.Cooking on firewood is faster than a gas grill."It seems like you're kissing your sister back at the gas station," said Linda's Morgan ."."Just not right.Jonathan Kaufman is a staff member of the San Francisco Chronicle.E-Postage: jkauffman @ sfchronicle.