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Notes -
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?
In Southeast Asia nobody wants to spend much time outside, at least not unless they have to. The vibe is completely different to the temperate climes where a grill is best suited, a nice northern hemisphere summer day where it’s 80 degrees (25c) with a light breeze, not too humid, a fine day to sit outside, drink, and participate in conversation while cooking at the same time instead of having your guests have a great time without you while you’re stuck in the kitchen. If I lived in Singapore, I’d rarely go outside either.
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