A few years ago I called Francis Mallmann, the eccentric Argentinian chef who lives on an island in remote Patagonia, from my office in New York. The interview was supposed to be about pasta—a chorizo and gnocchi dish he’d created for Food & Wine—but Mallmann kept coming out with wisdom about how to live a wild and romantic life. For example, he told me: “It’s very important to have opposites in life. You sleep one night in a beautiful hotel, and then the next night you sleep under a tree.” He added: “If you always sleep in a palace, it’s very boring. And if you always sleep under a tree, it’s sort of chilly.”
You might remember Mallmann from his episode of Chef’s Table, in which he paddled out to remote Patagonian islands to stage rustic outdoor dinners on long tables. buried root vegetables and slow-cooked them under the earth for days, and seared hunks of meat over tall, open flames. Now, Mallmann has partnered with outdoor outfitter Best Made Co. as their creative advisor (he bonded with the company’s founder when he bought a half dozen axes from the shop), and together they’ve launched a new collection, out this week. Our favorite offering? The towering, multi-functional steel grill, a “veritable alter to the flame,” so you can cook over an open fire in your backyard, wear a poncho, eat with your hands, take a swig of Malbec from a bottle, and pretend you’re in the wilds of Patagonia. Take a look.
“Fully cranked, the grill clocks in at 750°F, meaning it’s more than capable of searing a thick steak to perfection or roasting a whole bird to a bronzed crisp,” says Best Made Co. Should you want to travel further to use the grill—on a camping trip, or to a remote destination for a wild outdoor meal, Mallmann-style—the grill can fully collapse and be carried (though it’s heavy).
For a Mallmann-inspired outdoor feast, see Into the Wild, Part II: A Canadian Thanksgiving. Interested in taking your cooking outdoors? Read on: