Hitting the Grill

Chef Talk



You’d think a guy who cooks all day wouldn’t want to in his off hours, but, Andreas Nowara, the chef at Memphis Mae’s in Croton-on-Hudson, loves to grill on his gas and charcoal Weber grills (yes, he has one of each). Some of his other recommended accompaniments for the perfect July 4th backyard outdoor feast:

Grill: Weber Gas and Weber Kettle. Nowara often adds hickory, apple, or cherry wood chips when using the gas grill for extra flavor.

Tongs: Bakers & Chefs stainless-steel tongs. He’s also a huge fan of the “pig tail” tool (pigtailff.com), designed for flipping meats with minimal poking and damage.

Marinade: Nowara usually makes his own, using Lea and Perrin’s Worcestershire Sauce, Kikkoman low-sodium soy sauce, Kame Hot Chili Oil, red wine, garlic, Vidalia onions, and rosemary. He also likes Sweet Baby Ray’s and Salt Lick barbecue sauces, the latter of which he makes a friend who lives in Austin, Texas, send up to him.

For Heat: To spice up his dishes, Nowara uses hot sauces such as Tabasco Green, Cholula Chili Lime (from Mexico), and Crystal Louisiana.

For Grilling Veggies: Nowara brushes olive oil on corn and vegetables and prefers Fairway’s varieties, especially “Mexican Mission.”

Growing His Own: Herbs come from Nowara’s garden and include chives, rosemary, oregano, basil, mint, parsley, lemon thyme, cilantro, and tarragon. The Garrison resident admits he loves what’s straightforward and uncomplicated, which means different veggies cooked with nothing more than olive oil, salt and pepper, some herbs, and a squeeze of lemon.