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Francis Mallmann is an acclaimed, Argentinian celebrity chef and restaurateur known for his open-fire cooking and uncommon character. Many are familiar with his popular books and appearances on the Netflix series, Chef’s Table.
Here is a brief Netflix trailer that offers a glimpse of Mallmann’s unique personality.
From isolated Patagonian islands to French Michelin three-star restaurants, chef Francis Mallmann celebrates his wild, open-fire cooking style.
Mallmann partnered with upscale, USA retailer, Best Made Company, to create a limited line of products that includes Mallmann’s Grill. Unfortunately, Best Made was unable to direct us to anyone who has actually seen Mallmann’s Grill let alone cooked on it, or to offer us detailed information beyond what is available at their website.
Mallmann’s Grill is exclusively available in the USA at Best Made Company and requires up to 5 to 6 weeks to ship. It is 8 feet tall, 3.5 feet wide, weighs 130 pounds, was designed by Mallmann himself and made from steel in Argentina.
Wood or charcoal may be used in the ventilated fire box (below).
There are two cooktop options: a plancha style flat top (shown above) and a grated grill for exposure to the flame. The cooktops can be positioned at different levels above the flame for varied temperatures and double-stacked for an expanded workspace. This appears to be accomplished with metal supports that suspend the grates above the fire. Fruits and meats can be hung from the overhead rack. The grill is said to have a maximum cooking temperature of 750°F.
Knurled brass knobs at each connection point allow the grill to be fully broken down and moved (see below).
Foods that hang and dangle high away from the fire don’t cook as evenly as they do in more contemporary grills and smokers, but they definitely make the cooking more dramatic. We have to wonder about the stability of this grill, particularly with food hanging from the eight foot high upper frame. The whole thing rests on just four, thin, apparently removable legs. Is it prone to blow over with a gust of wind? Should owners pack it up and put it away when not in use?
Beauty is in the eye of the beholder, but take away the gorgeous setting above with Mallmann in his dashing beret and picture this grill on your deck or patio. Certainly it’s striking in a Daliesque way, and it has a showboat, outrageous quality some may find appealing on certain occasions.
Mallmann’s Grill may not be the most practical choice for most cooks, but it appears to be well suited to some of the primitive, rustic styles of open-fire cooking that Mallmann prefers. We remain curious to learn more.
Best Made Company’s Guarantee is, “Best Made products are built for life. We will replace or refund any purchase that does not meet this standard.”
Manufacturer:
Best Made Company is a unique, upscale outfit with retail stores in New York and Los Angeles. They carry an unusual mix of ritzy camping and outdoor lifestyle products including clothing, axes, knives, kitchen utensils, books, and fishing and archery gear. Argentinian celebrity chef, Francis Mallmann, is a creative adviser to Best Made. Together they created a limited catalog of Co-branded items including an uncommon outdoor cooking device called Mallmann’s Grill.
Published On: 11/7/2018 Last Modified: 6/23/2023
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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