Quote:
Originally Posted by A8bil
They're the best, and I think with the trend toward banning gas stoves, cast iron will become more popular. They can be heated on electric and give food that nice browning that you can't get from non-stick or other surface. By stock in Lodge.  |
So I think even after gas line hookups disappear for stoves and furnaces, propane tanks will be around for gas grills for a long time.
I've taken to using my cast iron skillet on my gas grill.
A few years ago I was going through burger recipes on the Serious Eats site and got interested in Kenji's "Best Burger" recipe.
Food lab:
https://www.seriouseats.com/the-burg...e-man-or-woman
Recipe:
https://www.seriouseats.com/ultra-crispy-burgers-recipe
But this part concerned me:
Heat vegetable oil in heavy-bottomed 8-inch sauté pan over high heat until smoking. Carefully transfer patty to skillet and cook without moving until dark crust forms, about 2 1/2 minutes (open your window, disarm your fire alarm, and be prepared for splatters).
Which is when I got the idea that maybe I would put the skillet on the gas grill outside and not make a mess of my kitchen. I used a IR thermometer gun to figure out how hot the skillet was.
It was so easy and worked so well, any time that I'm going to cook something that is likely to splatter, I use the outdoor grill with my cast iron skillet.
I didn't use Kenji's recipe directly. I will say that grinding your own meat for a burger, where you mix in something like sirloin, brisket and then something fatty (I used pork belly instead of ox tail) makes for an amazing burger that you aren't going to find in a typical restaurant (I'm sure you can buy a $50 custom ground multi-meat burger somewhere).
There's nothing complicated about it if you have stand mixer but cleaning the stand mixer up afterward is tedious. I make a batch up and vacuum seal freeze some of the patties for later.