On Sunday, I got my grill hot enough that the chicken didn't just sizzle, it made kind of a honking sound, letting you know that it was vaporizing any moisture that touched it. I'd never gotten it quite that hot before. The Weber spray-on grate oil just evaporated, it looked like it never even touched the grates. I had to spray the chicken instead!
The grill is supposed to have a regulator for the natural gas feed, but the gas man said "you don't need that, just turn it down." So I have the hottest darn Nat Gas grill you ever saw, the burner flames are WAY bigger than at my last house with the regulator. But this is actually more of a PITA than helpful, since I have to look under the grill to see how big the flames are, instead of going by knob position.
I used to watch Molto Mario, and his show used to feature three guests who would sit to the side while he cooked. On several occasions, his guests would ask "how do I cook like you at home, since you create so much smoke I'd have the fire department over every time?" That guy would really get his pans hot, pour in some oil and get huge plumes of smoke before he got the food in the pan, and would keep on smoking as he cooked. Tough to do in your home kitchen.
. |
