Quote:
Originally Posted by Don Marco
There really isnt much sticking to the meat but on the other side it doest have any advantage to cooking on a nice cast iron grate a couple of inches above the charcoal.
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I agree. Nothing sticks to the meat, but no real advantage. Julia Childs did this also. Link here:
http://www.wonderhowto.com/how-to/vi...ny-sauce-2925/