To: Coastie
What is the point of using a pan on charcoal?
14 posted on
05/28/2007 6:53:23 AM PDT by
Vision
("Blessed is the man who trusts in the Lord, whose confidence is in him." Jeremiah 17:7)
To: Vision
The pan will get very hot, very fast and since it's cast iron it will also hold the heat much better that any other type.
That's the best way to get a good sear on the outside of thick steaks like that.
To: Vision
It’s a grilling technique called Pittsburgh style. I’m told it’s from the iron workers who would take a cut of meat and toss it a slab of iron from the furnace, 2 minuntes per side, crispy on the outside, tender and rare on the inside. The perfect steak.
87 posted on
05/28/2007 9:58:01 AM PDT by
Coastie
("Grill to live, Live to grill")
To: Vision; Leisler
Thoughts exactly. The charcoal goes UNDER the grill. The meat goes ON the grill. The pan goes INDOORS.
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