Boston’s Trophy Grills
Photograph by Toan Trinh
The Kirkland Tap & Trotter
GrillWorks
When planning his Somerville gastropub, chef-owner Tony Maws envisioned a hearth at the center. So he collaborated with high-end manufacturer GrillWorks to create a built-in, wood-fired apparatus inspired by Argentinian parrilla-style grills. “It has two different [surfaces] and wheels, so I can cook simultaneously with different heats,” says Maws, who cranks the grates to various distances from the flame to achieve different temperatures.
Built-in grills start at $4,000.
Photograph by Toan Trinh
La Brasa
Blue Barn Builds
“It gives me the freedom to cook whatever I want in a more-controlled environment,” says chef Daniel Bojorquez of his locally made steel wood-and-charcoal-fired rig. With an open flat top (the “fire table”), oven (the “fire box”), and attachments like side baskets for smoking vegetables, Bojorquez’s grill can cook pretty much anything. And it needs to—La Brasa only has two gas burners in the entire kitchen.
Commercial-grade grills, price upon request; home grills start at $2,000.
Photograph by Toan Trinh
Ashmont Grill
La Caja China
The La Caja China works in seemingly magical ways: Put a whole animal inside, build a charcoal fire on top, and two to four hours (plus one rotation) later, you’ve got a roast worthy of a medieval celebration. Chef-owner Chris Douglass injects farm-raised pigs with a zesty citrus marinade before roasting them to crackly perfection for feasts on the restaurant’s patio.
Whole-hog grills start at $320.
