::Levelwave:: > wrote in message >...
> If the meat is sloppy and drippin' with marinade then it's going to burn
> no matter what high-heat method you choose. The point of a marinade is
> so that the flavours can penetrate the meat. 'Burning off' shouldn't be
> your concern.
>
> Those grill pans are big, heavy and hard to clean. Plus the lack of
> sides make a nice mess to clean up. You can't beat a flat bottomed cast
> iron pan.

I agree; ridged pans and griddles are more trouble than they are
worth. When not cooking over wood or charcoal, I use a cast iron
griddle. When I was in Croatia this spring, I ate many a meal where
veal , lamb, pork, and fish were cooked on griddles as well as
wood-coal fires. Here's a traditional way (from the region of
Dalmatia) for treating the meat/fish. Take enough good olive oil to
just coat what you have to cook and put it in a metal pan or skillet.
Heat the oil and add sliced garlic and sage leaves and heat slowly as
not to burn anything. You can also add rosemary and marjoram
(optional). Quit heating when the garlic is gold and let it cool off.
Then coat the slices of meat or fish and let sit an hour or so. Add
salt and pepper to taste. Cook on both sides on a flat griddle (or
over coals) at medium heat. Don't char it. When done the meat should
be browned to a medium reddish color. Serve it with ajvar
(sweetpepper/eggplant relish) and chopped onions. (Fish should just
be cooked until cooked through and not totally dried out)

D.M.