Gibsons Restaurant Group, the restaurant empire that Chef Daniel Huebschmann helms, is immense. It spans four states and 14 kitchens. It’s the first and only restaurant group to have its own USDA Certified Angus Beef Program. Huebschmann’s job, like his gear picks, is commercial. In other words, there are no tweezers counted in his essential kitchen gear setup. From a cheap pair of extra-long tongs to the only charcoal grill you should buy, these are the things Chef Daniel Huebschmann couldn’t live without.
Vollrath 12-Inch High-Heat Tongs
“Size does matter in this case. If you are using tongs over an open flame, you’ll want to keep a little distance and the 12-inch length on these tongs allows you to keep an appropriate distance. The added bonus of the coated tip gives you the option to use these on scratch sensitive surfaces as necessary. The coated handle is very helpful when gripping the tongs and it allows you to move large format food around easily. It’s best to use a nonstick pan on a side burner (gas grills) to sauté some vegetables while grilling steak.”
Wüsthof Stainless-Steel Metal Skewers
“These skewers are both stylish and functional. Not only do they look sexy when placed on a platter and presented with meats and vegetables, but they are also highly functional. The shape of the handle allows for very easy gripping.”
Kitchenaid 3-Burner Propane Gas Grill
“For a cost-effective grilling machine, the 3-burner unit does the trick. It provides even heat distribution with Kitchenaid quality and design that performs. I would not advise going smaller unless space is an issue. You can grill and slow roast a variety of sizes for home BBQs. The cooking surface on the 3-burner is large enough to allow for indirect heat as well. The side burner that allows you to sear and sauté is an added bonus that simply can’t be beat.”
Big Green Egg (Large)
“For charcoal grilling and smoking, this is my weapon of choice. While similar size and shape charcoal grills offer high-temperature searing and even heat distribution, the Big Green Egg has an edge. Not only does it get hot, and it does get smoking hot, it also offers extremely even heat distribution and retains its heat for an extended period of time. This allows for killer smoking and grilling of larger items like turkeys and beef briskets.”