Outdoor cooking in the Hamptons has gone far beyond standing around a charcoal kettle grill. This article from Town and Country takes a look at the world of uber-wealthy grill fanatics. From sterling silver tongs, to the Kalamazoo Hybrid Fire Grill, this world is constantly in search of the best.
“Deep in the wild woods of the Hamptons, Eric Ripert, a three-Michelin-star chef, carefully fans the wood and charcoal buried in his outdoor grill until its color matches his salt-and-pepper hair. He places a slab of slate on top of the coals, ready to sear a piece of meat for his casual dinner party. Ripert's restaurant, Le Bernardin, has held on to a four-star rating from the New York Times longer than any restaurant in Manhattan. Presumably, when it comes to making a summer dinner for friends in jeans, Ripert knows what he's doing.”