Quote:
Originally Posted by Stitchawl
Thanks, that IS the distinction I was making.
I am also of the 'wood or charcoal' flavor group. Although I do like the ease and convenience of gas/lava rock BBQ, I really much rather have food cooked over good wood.
But I was asking about cooking steaks WITHOUT a BBQ, either gas or charcoal.
As for terms;
Broil = heat from above, with drainage for fats
Grill = heat from below, with drainage for fats
Fry = heat from below without drainage for fats
(which is why 'grill pans' have raised ribs.)
For me, broiling is much too slow for steaks. I prefer a grill pan, as hot as can be, and a steak cooked to medium rare. Outside black, inside pink.
Stitchawl
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Count me in on the wood or charcoal. Especially wood.