Hole-y cow

'Tis the season for grills and aprons, and though I'm not one to challenge the tried and true methods, when it comes to grilling, there are many ways to get the job done.

Case in point: the Fakircook grill.The name comes from the Indian "fakirs" known for their feats of endurance and magic (most stereotypically for walking on beds of hot coals or nails).

The grill makes chefs go gaga, due in part to its simple design, but mostly attributable to the stellar quality and flavor of the meat that comes off of it. Added bonuses are the crazy appearance and showy operation of the grill, which guarantee the person using it bragging rights and possibly even local celebrity status (imagine packing that thing along to a block party).

Made entirely out of stainless steel, the Fakircook consists of a large flat surface with attached handles, off of which rows of nails stick out like hairs on a porcupine. Using the Fakircook is simple: the grill is turned upside-down so that it sits on the handles and the nails sit directly on the flame. Then, the grill is flipped over, the nails are basted with whatever juices and spices you'd like, and then the meat is pressed onto the spikes. The meat heats through in just a couple of minutes, and many chefs finish their cuts off by using a blowtorch to achieve the coveted caramelized crunch on the outside.

Invented by Chef Jordi Herrera of Manairo in Barcelona, the Fakircook was intended to be a method for grilling meats more quickly, while still retaining their natural juices and flavors. Chef Herrera still uses the Fakircook to prepare his dishes, but if you can't wait to fly to Barcelona, then you can check out the Fakircook on Le Sanctuaire's Web site.