[Speed Gibson,
Tuesday July 17, 2007 at 7:50pm]
Don't You Believe It
I got daring the other day, grilling salmon directly on the grate. The usually reliable folks at America's Test Kitchen said 1) heat grill 5 minutes, 2) scrub with grill brush (mine is practically new), and 3) swab with vegetable oil using paper towel gripped by long tongs.
It seemed plausible, but the oh so historically predictable happened, all four pieces sticking firmly, pulling away from the skin, and a little flaking though the grate. Still, it tasted great.
Just make it using foil like everyone else says to do.
It seemed plausible, but the oh so historically predictable happened, all four pieces sticking firmly, pulling away from the skin, and a little flaking though the grate. Still, it tasted great.
Just make it using foil like everyone else says to do.