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sf[_9_]

On Wed, 10 Oct 2012 01:09:24 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> [ BBQ "woks"/inserts ]
>
> >Thanks, I'm familiar with the concept except I've never seen or heard
> >them called an insert before. They usually have higher sides, so I
> >can understand the "wok" term a little better than for the one in that
> >image. If I sliced the corned beef thick, why would I need to put it
> >on a perforated sheet like that? The slices should be too thick to
> >flex and fall through the grate.
>
> You can do it just on top of the grill that came with your Weber.
> But in my experience, sometimes things fall through the grill and the
> insert doesn't have that problem; plus you can place/remove the
> insert with its contents in one move, without having to place/remove
> individual items (in this case, slices of corned beef) from a hot
> Weber. It ends up saving some work.
>
> Something like an eggplant, or steaks, the insert is unnecessary.
> Whereas something like fish, or smaller vegetables, it really helps. I
> suspect in the case of sliced corned beef, it would help although
> I haven't tried that yet.
>
>
I don't have anything perforated that I've bought specifically to use
on the bbq, but I have one of those perforated pizza pans (that I
never use but haven't thrown out or donated) I could use. Thanks.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila