debate: meat on the grill, or on the grill in cast iron pan.
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Feb 26, 2023, 5:27 PM
1) when/why use a pan? beef filets got a nice even sear in cast iron pan for V-Day. I oiled the meat only, put in dry pan. will do again, maybe tonite w/ less than rilly thick, not bone in pork chops. (I dint buy them, but they were on clearance.)
2) oil meat or grates? My grill is Genesis w/ new stainless grates. see above, and later when I did boneless skinless chicken thighs for fajitas, sprayed the seasoned thighs w/ olive oil spray to hold the seasoning on. Also lightly oiled the stainless grates.
What say you, O geniuses of barbecuing bbq on a barbecue?
Disclaimer: I'm gone do whatever I want, may be cooking before your reply, but, hey, it's a discussion point. GO!
“Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that my ignorance is just as good as your knowledge.” Isaac Asimov
Panta Rhei Heraclitus
I dint get a lot of smoke, just oiling meat, on VDay.
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Feb 26, 2023, 5:55 PM
which is what I was wary of, from inside experience w/ oil in pan. But did get great sear across the surface of the filets, but med rare inside. Thought that might be good for brined, boneless, maybe 1 in. pork chops as well, so THAT'S WHAT I'M DOING, BUT OFFER OPINIONS ANYWAYS.
Cast iron gets a great even sear every time as long as the heat is there.
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Feb 26, 2023, 5:36 PM
Most surface to surface contact. But it’s another pan to clean and cooking indoors is too much smoke. Your method, of cast iron outdoors is brilliant. But you would have limited space in the pan. That’s the big benefit of the grill. Open flame, lots of space, and being outdoors. If it’s charcoal or wood you also have smoke flavor which is great.
If you’re only cooking a couple pieces of meat, the grilled cast iron method seems great. But clean up is gonna be a bit of a chore.
“Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that my ignorance is just as good as your knowledge.” Isaac Asimov
Panta Rhei Heraclitus
“Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that my ignorance is just as good as your knowledge.” Isaac Asimov
Panta Rhei Heraclitus
grates (old were just rilly caked w/ hard residue), flavoriser bars (which were worn out) and the plates below that (which were worn out). Plus new burners, which didn't show much wear other than surface tarnish, but had some yellow flame and now have a nice even blue flame.
lean pork chops. No color except where touching pan, then maybe crispier than desired. Meat still moist and flavorful, due to brining, but not browned unless direct contact w/pan, unlike beef filet mignon. Prob due to difference in fat content. Also, meat was more evenly done vs beef, which was much rarer in the middle. Even if I had done fewer minutes, the lack of color outside is still a presentation negative. So there. They tasted great, fine meal, won't do pork chops like this again. Posted pics of beef prepared this way for V-Day, turned out great, will do similar beef in similar method again, but not pork chops.
Re: debate: meat on the grill, or on the grill in cast iron pan.
Feb 27, 2023, 7:19 AM
More and more I like to use a cast iron pan on the grill. I can cook over screaming-high heat without worrying about flare-ups. Easier to butter baste, too.
cast iron pan inside for convenience and tighter control on the cook
grill for more space if cooking multiple things and different flavor profile for the smoke
Also throw in the griddle for a bit of combination of both
I love olive oil, so I normally oil the meat as part of the seasoning process and also add oil to the pan or grates. My grates are porcelain/enamel coated steel, so I normal run with a layer of oil after cooking to prevent any rusting of spots that might have the coating chipped off.
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