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PaperclipPerfector  1yr ago (text post)   3212 thread views

Small-Scale Question Sunday for July 28, 2024

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Lets talk grilling.

My old grill finally crapped out on me. It is 30 years old, rusted all over ajd frankly it likely poisoned me every time I cooked on it because of extensive rust and chemical scouring to clean it, but I abused it till the legs finally rusted over and broke.

So, having abused a fully depreciated asset till death, I am looking for new steak scouring options. And in this fresh market I find the Weber egg to be the premier product recommended by social osmosis.

Thing is... I don't find the end quality to be necessarily better than my existing alternative of reverse sear into broiler.

Grill marks are undesirable byproducts, further charring is controllably obtained by blowtorch, smoke is infusable at source in a brine or introduced in a sauce. With broilers I can capture the drippings onto a bed of potatoes or in a pan I can glaze the fond for a pan sauce.

So, what am I missing? What is the weber fulfilling that I can't mechanically obtain with pans and grills?

Broiler puts the heat inside your house, grill keeps the heat outside your house. Useful in the summers.

Other than that, maybe hot-smoking. I don't think you can do a decent hot-smoked salmon in your oven with liquid smoke and, but that's just me, and I could be wrong.

I live i southeast asia. The heat is an everpresent oppressive nightmare and I am 100% convinced the 70% average humidity when sunny does things to cookings no western chef has ever dared contemplate.

Never tried grilling baking broiling frying steaming or anything fish That is my one true enemy, an eternal nightmare of inconsistent textures and cook times incomprehensible to my feeble impatient hands. I defer to anyone who can cook fish well, but this specific deficiency seems to be spreading among my peers and I fear in a generations time no one will know what to do with snapper.

Never tried grilling baking broiling frying steaming or anything fish That is my one true enemy, an eternal nightmare of inconsistent textures and cook times incomprehensible to my feeble impatient hands.

Grill needs to be very clean (but oiled) and hot in at least one area -- sear just long enough to break free of the grill over the high heat on both sides; at which point you may be done if you are cooking fresh salmon or similar for people who don't mind it rare, otherwise you may need to move to a somewhat cooler area of the grill and fuck around until it's flakey but not dry.

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