Anthony" writes:

>"MrAoD" wrote
>> Yer right hoss. The grill I worked in the restaurant was 4x6, gas fired
>grill
>> rock with a warming shelf and a knee-level broiling shelf. Six burners.
>>
>> I always kept one burner on high (actually medium, ready to kick into high
>on a
>> moment's notice), one on low, and the other three on medium.
>>
>> The high burner was for black 'n blues and the moment the order came in up
>went
>> the gas. Steak on order came to the grill from the back kitchen and I'd
>douse
>> it with a melted-seasoned butter and vino mix (me, I threw in some
>EverClear
>> for extra flameage, dunno what the other grill chefs did) and slap it down
>on
>> the 3" flames.
>>
>> Whoosh!! [we had a whole grill updraft exhaust hood. sucker was so big
>it was
>> the only thing cooling my @$$ during the rush]. Flames would go up as
>high as
>> 12" then subside to about 6".
>>
>> When the flames died down, about 1 minute or so, I'd flip the steak onto
>the
>> low part of the grill, paint it with the mixture and re-introduce to Mr.
>Heat.
>>
>> Trick is to ignite for a moment, the outside of the critter and let it
>> self-char.
>>
>> On the home front the best I've ever been able to do is rack up the flames
>on
>> the Weber and give the meat a soak in an alcohol-heavy marinade for about
>20
>> minutes, then glaze with a looooong-handled paintbrush dipped in brandy.
>>
>> Mmmm, crusty steak . . . /drool.
>>
>> Best,
>>
>> Marc
>
>Ooof! Just your description makes me want it *now*, right now. Happily I'm
>on a low carb diet so there's lots of meat on the menu; unhappily eating at
>a really good steak restaurant is usually a wallet draining experience, but
>just now and then ye gotta have it! Thanks for taking the time to write
>about life on the hot line!

Hot line was fun, I guess you could tell I was having a bit of a flashback
there.

Prep was also OK, come in early and open up. 20-30 lbs of shrimp, 10-15 lbs of
bacon, 60 lbs of vegetables for slicing, another 20 of meat ditto, and the
entire mise to prep [we called it setting up the line, the restaurant wasn't
haute). Quiet time, getting your rhythm down, moving between the stations.

Life was pretty simple then and even though it paid for $hit I still miss it
sometimes.

Marc "well I went home with a waitress, the way I always do . . ." Wolfe

/WarrenZ