Hello,
I just purchased this piece of cookware, I'm wondering if anyone has
used it or a similar item to cook marinated london broil on it?

I'm afraid the marinade will just burn off and smoke up the kitchen.

I've tried marinated meats on the george foreman grill, and that just
burned off. I was wondering if the ridged grill side of the cast iron
would cook like an outdoor grill.

In article >,
(Bill) wrote:

> Hello,
> I just purchased this piece of cookware, I'm wondering if anyone has
> used it or a similar item to cook marinated london broil on it?
>
> I'm afraid the marinade will just burn off and smoke up the kitchen.
>
> I've tried marinated meats on the george foreman grill, and that just
> burned off. I was wondering if the ridged grill side of the cast iron
> would cook like an outdoor grill.

I've marinated meats for the foreman grill as well. :-)
The trick is to soak for at least a couple of hours, and stab the meat
all over so it soaks in better.

Generally, if I'm planning to marinate, I do so at least overnight and
sometimes for 24 hours at 40 degrees.

As to your question, my mom used to use one of those types of grills
over a campfire when we were camping, so I don't see why it would not
work on an outdoor grill. It's just going to be a pain to clean the fire
scale off of the flat side unless you let the fire burn down to coals
with no or minimal flame.

But, I'm talking about a wood or charcoal grill, not a gas grill.
I've never used a gas grill.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Bill" > wrote in message

>
> I've tried marinated meats on the george foreman grill, and that just
> burned off. I was wondering if the ridged grill side of the cast iron
> would cook like an outdoor grill.

As long as the food with the marinade contacts the heat, it is going to
react to the heat. It will burn off if hot enough. It is not a question of
the tool, but of physics. Too much heat = burn.

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.

~john




Bill wrote:
> Hello,
> I just purchased this piece of cookware, I'm wondering if anyone has
> used it or a similar item to cook marinated london broil on it?
>
> I'm afraid the marinade will just burn off and smoke up the kitchen.
>
> I've tried marinated meats on the george foreman grill, and that just
> burned off. I was wondering if the ridged grill side of the cast iron
> would cook like an outdoor grill.

::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.

::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.