Quote:
Originally Posted by Otter
Cannot overstate enough how important it is to let the meat become room temperature for that kind of symmetry.
If you're going from fridge to grill you're already behind the curve.
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I go from fridge to grill mostly by preference but I don't put my steaks directly on the flame.
They chillout in the indirect zone for awhile to get some nice wood flavor and I slowly move it over to the direct heat over time and finish with the seer.