Great cooking satisfies all the senses, and nothing gets your mouth watering like wood fire grilling. Before you even reach our front door, in fact, the smell of our stacked hardwood primes the appetite. And the fireworks inside ignite it.
Nothing against a gas fire. You can count on it for a good char. But true grillers insist on wood – and at Firebirds, not just any wood. We use a combination of hardwoods, chiefly oak. Depending on location, we give our grilling a local flavor by adding regionally sourced woods like pecan, hickory, apple wood and others.
Just as important as each wood’s unique flavor is its degree of smokiness. That’s why we avoid softer woods, which produce an unpleasantly sooty smoke.
Among hardwoods, milder varieties such as fruitwoods produce a sweeter smoke that complements meats like fish and chicken. But the mainstay of our grill is oak, with its near-perfect balance of deep, but not overpowering flavor.
Along with quality of smoke, professional grillers also prize consistency of temperature, an attribute that corresponds to the thickness of the wood. All of our woods share the same density, and consequently produce about the same heat – around 700 degrees.
At Firebirds we’re just as particular about how we grill. Instead of cooking over the flames, we let the wood break down into embers in order to provide the perfect sear and impart the smokiness we desire, without sootiness or bitterness.
What comes off the grill, of course, will only be as good as what goes onto the grill – which is why we source only the best ingredients. And then there’s the final component: the skill of the griller.
At Firebirds, only the pros get anywhere near the flame. The next time you visit, take a stroll over to the exhibition kitchen and watch our grill masters exercise their art. You’ll walk away impressed – and very, very hungry.