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.
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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
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
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
"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