Consider my mind officially blown. I always though broiling must have something to do with boiling. I haven’t been this flabbergasted by my own ignorance since I first found out about month/day/year format.
Don’t feel bad, it took me ages to get my head around that.
I thought that as well.
I can’t believe bringing the meat to room temp before you cook it doesn’t do shit.
As a matter of fact, for the majority of that article, I kept thinking to myself: 'NO! What are you doing to me?! My world is turning upside down!"
Works great for burgers, also. And pizza. When it’s 95 degrees outside, who wants to heat up a stovetop or an oven?
I rarely dip my toe in the Dope anymore, and its comments like this that make me stay away.
OP found a great way to cook steaks and wrote it in a way that used hyperbole and a little creative license and along comes someone to dissect how the OP coveys his excitement about new way he has discovered to cook steak. It really reflects poorly on the person who wrote it.
sprinkle some kosher salt on the steak prior to searing, gives it a wonderful crust. ooops, just made my mouth water
Great site!
Something bugging me since “Fawlty Towers”*:
UK salad cream = US ?
*Yes, I am an old fart.
Salad cream is kind of a runny mayonnaise. I don’t think there’s anything like it in the US, not even Miracle Whip.
I’m confused - don’t you have a big cast iron plate as part of your grill anyway? So why do you need a skillet at all?
Here in New Zealand pretty much all barbecues (= grill in US English) have half slats-half plate on top. See the example here. Personally pretty much everything except sausages gets cooked on the plate.
Nope. Most standard grills here are all rack (example).
Ninja’d by pulykamell.
Well, no, which is exactly why someone would use a skillet. This is what the top of a standard kettle grill looks like. Here’s a typical two-level gas grill.
I’m a charcoal griller, personally, so when I grill, the point is for there to be some direct interaction between the coals and the meat. If I wanted to “grill” on a plate, I’d just cook indoors. (I understand there are other reasons for wanting to cook outdoors, not getting the kitchen hot, etc., but I’m speaking exclusively for myself. When I grill, the point is coal and/or wood and/or fat-in-the-fire flavor, and a plate defeats that purpose for me.)
Huh, what a varied world we live in. How the hell are you meant to cook the eggs for your burgers on a US-style grill?
Hmmm. I’m not sure if that’s a tongue-in-cheek comment or not. Eggs on burgers are not unheard of here, but not common either (in my experience.)
My grill has a separate side-burner that’s much like a gas stove top burner. When I want to saute something outside or make a sauce, I use that. You can easily fry an egg on a skillet on it.
I should have used a smiley - eggs on burgers are an Antipodean thing.
They do them in the US, too, but it’s not quite a standard option (although even some hamburger chains like Fatburger offer eggs as an option). I think they’ve become more popular over the last decade or so. I can’t say the same for beetroot. I’m sure there’s some restaurants that offer it, but I haven’t found one, and the only time I get beetroot on my burger is when I make it myself.
Thank you. I didn’t want your post to go unrecognized. I know what you mean. Thankfully, the majority of responses are interested in the subject. Don’t let them keep you away.
personally I use the plate for skewers, chopped onion, the occasional fried egg and burgers, whereas most other things I put on the slats. (I’m from across the Ditch)
Interesting that I had a look at the standard 6 burner in the link by pulykamell and they don’t even seem to have the flat plates as an option, where here you can go to any large hardware warehouse and upgrade or change plates, slats etc.
Mine’s a 4 burner and under the stats I’ve got an iron setup with ceramic beads that absorb and radiate heat. You get smoke from dripping fat on them, but no charcoal.
I introduced Mrs. Magill to the wonders of a steak cooked over charcoal Sunday night. She has stopped thinking I’m mad.
At least as far as the new grill is concerned.
Next up: ribs.
Honestly, while I’m sure they must exist, I can’t remember ever seeing a flat plate on a grill here in the US.
The Big Green Egg has a grill plate accessory.