Posts by Von Milash

short answer: yes. I've never done it but I was reading a book today as a matter of fact on grilling by Weber and it had a recipe for this exact thing. paella in a cast iron skillet over a charcoal grill.

Even a chicken breast, Ed?

sorry for the bump, but this got me thinking..... it's generally accepted that most, if not all, professional chefs, prefer the sear and oven finish method for steaks. so why not just do this for ALL cuts of various meats...chicken,...

just wanted to quickly chime back in... didn't mean to come down on your education. I'm sure you worked hard for it. It's a solid accomplishment. Was just saying, and my message was a bit skewed, that a college degree isn't what's...

lots of good feedback here.. thanks! :smoking: (I don't smoke, but I wanted the shades!)

that the ideal temperature for gilling, be it in a grill pan or over charcoal or gas, is one that cooks the interior of the meat to the desired doneness while giving a nice sear/char on the outside (but not overdoing the sear)? because...

so they reach right in the oven and feel for doneness eh? i never would have guessed that since in my mnd it seems easy to burn yourself. but i guess once you get a system going... so just to be sure, if it had just been a few steak...

sorry, didn't know this was pros only. but i do know a **** of a lot about being over or under qualified and when it matters.

yeah, i suppose that makes sense for back then.... I always wodered about why grill ridges were so thin, less cooking/surface area and contact thus slower cooking, but if it's only for lines.... but it was intresting how last night...

i hate to sound like a prick, but a college degree really isn't impressive at all, and I highly doubt it has anything to do with anything. at this point you're not over qualified to do anything. it's a matter of experience in combination...