Tell everyone a little about yourself and/or your business?

My name is Ben Eisendrath and I own and run Grillworks Inc. We make the Grillery line of wood-fired grills.  Now in the second generation, I am in the midst of expanding our line, refining the individual products and reintroducing the art of open fire wood grilling to the culinary community.

What’s in your grilling or tailgating arsenal? Are you a charcoal or gas guy?

You are missing the most important category here!  Wood imparts the best flavor range, hands-down. Chunk charcoal is a fine fall-back, but you just cannot produce the varied tastes you can with the different whole woods that are out there. I have a patio full of Grillworks grills

What is your “go-to” recipe for grilling or barbecue?

I have several.  I’ll give you an easy one here.

Dijon babyback ribs.  Coat the ribs in Grey Poupon Dijon mustard (yes the brand matters).  It should be thick enough that you cannot see the surface of the ribs.  Mix in some minced garlic and sprinkle generously with good soy sauce.  Allow to sit for 25 minutes.  Grill (over wood if possible) slowly and continue to baste with the soy while cooking.  A hit every time.

(Check out Steve Raichlen’s recipes for wood grilling)

One of the world's best grillers on one of the world's best grills.

Describe a perfect party: beginning with the music and ending with dessert.

Outdoor tree-lined meadow at dusk.  Wood fire crackling and low music playing, probably a Pandora station anchored by Gotan Project (modern Argentine tango band).

Chilled russian vodka served alongside raw oysters and garlic steamed mussels as people settle down.

Bone on rib steaks seasoned with sea salt and garlic go on the grill as folks gather to watch the flames and sizzling cuts.  Bourbon and Malbec make their appearance as the gathered transition to the meat course.

Steaks are served with young grilled asparagus and fresh tomato and avocado salad.  Once the grill surface is clear of meat, bananas and sugared split peaches take their places on the fire, caramelizing while everyone finishes their argentine-worthy beef.

The molten bananas are split in their skin and the sweet hot peaches served with hand-churned vanilla ice cream.

Another round for all and a new log on the fire.

What are some of your favorite, specialty products from near where you live or work?

Maryland softshell crabs, Pennsylvania spring lamb and southern Virgina wines, preferably consumed at the vineyard.

What are five essential tools you would recommend that should be in every grillmasters arsenal?

For the wood griller:

Apple wood, oak, pecan and mesquite small splits.

Newspaper for starting and Fatwood for backup or in case of a wet start.

Long grill fork, 18″ plus.

Long grill knife, same.

Your drink.

Every city or region has their own signature outdoor cooking specialty (Maine: lobster bakes, Wisconsin: fish boils, KC/St Louis- BBQ)…what do you consider your region’s signature experience?

The seafood of the Chesapeake and Mid-Atlantic shore.  Famous for crabs but great for fish like skate, rockfish and the underappreciated and excellent-for-grilling bluefish.

What has been your most memorable experience, ever, that involves a grill?

Bringing my father to the unveiling of the first grill produced by my resurrected Grillworks Inc.

(Here’s the backstory on The Grillery)

Any local micro-brew you can recommend?

I focus mainly on bourbon and wine, so I’ll give you my current favorite there: Bulleitt Frontier bourbon.

What is your perspective on the “buy local” movement? Do you promote local farms and the “farm to fork” movement? Why or why not?

I do.  The movement is exactly in keeping with my belief that natural wood cooking is the best way to do your grilling.  Wood is available locally almost anywhere in the USA and it generally will out-flavor any charcoal (and there isn’t even a comparison with the petroleum fuels).

We do regular events with local farms, farmers, butchers(most recently 4505 meats) and chefs (Dan Barber among others).  If you can get it locally you should, and usually it will taste better than a similar product shipped across the world to your supermarket.

Editor’s note:  Made in Michigan!