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PostPosted: July 17 19, 8:57 am 
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Joined: April 7 13, 9:45 am
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Location: Chicago, IL
Swirls wrote:
Would a Searzall work instead of the pan-searing method? It was intended for steaks, but I don't see why it wouldn't work for fish, either?


Yes, absolutely. You won't introduce any new flavor, as you would if you had it in a pan with oil, a smashed garlic clove, and a fistful of thyme, so it will work for texture only.


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PostPosted: July 17 19, 12:20 pm 
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"I could totally eat a person if it were a life/death situation"
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Yeah, that membrane is a pita to get off too sometimes. I've basically sworn off beef on the grill. I can't ever do it right. Burgers are smashed on the skillet, steaks are sous vide. But, about cutting, yes, I do long strips all the way down the steak, then cut them into 1" pieces or so. But, last time I did it on the grill, it was so tough, it wasn't like ... oh, I'll just tweak this and get it right. It was like biting into a belt. And the time before that and the time before that. I don't get it. F that noise.


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