it's to add oxygen to the coals so they burn hotter. with a small konro grill like that it's easy to adjust the temperature by fanning the coals to get a better sear.
you can add oxygen to wood also to make it burn hotter, but we just used lump coal to give a cleaner taste. Using wood directly under can add black soot to the meat. if you use wood, it's best to let it burn down a bit.
Yup, this is my new favorite UA-cam channel
Awesome! Thanks for watching! Let me know if you want me to film any culinary techniques I haven't covered yet. I upload a new video every week.
Epic learning experience. Thank you.
Very nice. Definitely am going to try this. Would love the ratio of ingredients on the horseradish please.
Could I do this with say a ribeye ? Thanks for all the videos , keep then coming please
Yes. But my cut of choice would be hanger.
Where can I buy these grills?
How long do you grill it each time though?
same how long is each time and side?
Until it is brown like in the video. Depends
Im curious what does using the plate to fan the meat do?
it's to add oxygen to the coals so they burn hotter. with a small konro grill like that it's easy to adjust the temperature by fanning the coals to get a better sear.
Is it coal only or does it work with wood also?
you can add oxygen to wood also to make it burn hotter, but we just used lump coal to give a cleaner taste. Using wood directly under can add black soot to the meat. if you use wood, it's best to let it burn down a bit.
I see thankss
i understand to a degree... but, you didn't sear around the rim at all?...