Sean Martin | Source | Chef | Author | Business Development Director at Vindulge
Sean Martin
Sean Martin is a co-founder of Vindulge, and co-author of the cookbook Fire + Wine. A website dedicated to the art of barbecue and creating delicious backyard cooking experiences. Alongside his wife, Mary Cressler, they share their passion for food and wine through recipes, wine pairings, and tips on Vindulge. Their expertise also extends beyond the website, as they run a catering company, travel the world as featured chefs, and have authored a cookbook. Their new cookbook Fire + Wine Backyard Pizza drops April of 2025.
Big Green Egg: Grilling and BBQ Brand Ambassador and Culinary Team
Alfa Forni Pizza Ovens: Brand Ambassador
Zupan's Markets: Brand Ambassador and Demo Chef
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Vindulge
Chef | Author | Business Development Director
started Jan 2019
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How to use a pizza oven in winter – pros reveal 5 tips for cooking pizzas in the cold
Pizza ovens can only be used outside, so here's how to make cold cooking a little easier
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How to grill in the winter – grilling gurus reveal 7 tips for easy winter grilling
No one wants to grill out in the cold, but these tips make it much simpler
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#398 Mary Cressler & Sean Martin - Vindulge — Right at the Fork
We are delighted to have Mary Cressler and Sean Martin on the podcast to talk about their venture, Vindulge. We talk about how it came about and evolved, especially through the pandemic, when their business model had to change. Vindulge is a wife and husband team who create delicious ways
Podcast
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Essential Tools for Perfect Homemade Pizza: Expert Tips
Sean emphasizes the importance of choosing the right pizza oven, recommending options like Solo Stove Pi Prime. He highlights the necessity of an IR Thermometer for stone temperature accuracy and suggests cordierite pizza stones. Sean advises using a perforated pizza peel, a turning peel, and a reliable pizza cutter. He also recommends a digital scale for dough precision. -
Steak Seasoning Secrets: Chef Sean Martin's Salt Picks
Sean emphasizes the importance of using the right salt for steak. He recommends Kosher salt for its versatility and Sel Gris for dry-brining. Avoid iodized table salt due to its small granules. For finishing, opt for Maldon or Fleur de Sel. Sean advises, "Steer clear of Himalayan and activated charcoal salts, which add little flavor." -
Grilling Expert Sean Martin Shares Tips for Perfect BBQ and Vanilla Pairings
Sean advises using a cast iron griddle for stovetop grilling and recommends pellet grills for beginners. For Big Green Egg flavor, opt for lump charcoal. Avoid common hot dog grilling mistakes by using lower heat and spiralizing for texture. "Vanilla in dry rubs enhances pork and fish," Sean notes, pairing well with fruit woods like apple.
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Chef Sean Martin says 'Keep your pizza stone in your house when it's not in use, that way you don't have to warm up a freezing stone and you prevent it from getting wet. Be sure you place the stone in your grill before it fully warms up to avoid thermal shock and cracking your stone.' - Home & Gardens
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Grilling expert Sean Martin says that 'All grills will need a little more time to heat up because of the need to get the ambient temperature inside the grill to grill temp. Typically an extra 15 minutes depending on the type of grill. Give yourself 30 minutes if it's really windy.' - Home and Gardens
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"Mary Cressler and Sean Martin are probably your dream neighbours. She’s a sommelier, he’s a barbecue pit master and together they use teamwork to make the culinary dream work. Just imagine going round... Martin would be at the grill, asking you how you’d like your ribeye and if you wanted a little smoked bone marrow with it. Cressler would be in the cellar, recommending a cabernet sauvignon from the Napa Valley to pair with it." - GQ UK
