Originally Posted By: J.B.
Originally Posted By: Dick Moaranus
I got 2 griddles. I oil-up and spice-up the meat, get it on the pre-heated griddle



You mean like those Lodge ware cast iron gridles? You could even get away with using one of those, but the only damn reason for using two is that you've got too many ribs. What you just described is hellacious, and nobody wants to know how you oil your meat.

If you're having smoke issues, you're either (a) not using cast iron or using it improperly, or (b) trying to cook things nature never intended in order to impress surgically-altered freaks nature also never intended.



Originally Posted By: Bornyo
I feel for you city dwellers but it's good to see you can adapt a workaround for real smoke.


I paid for either three or four semesters of college working in a rib joint. We did 'em in large, long pans in pizza ovens. Only way to handle the volume.

I got these ones

The meat will eventually start to burn - leave the grease marks on the griddle that will burn. Oiled or not, it will still burn start to smoke up the whole apartment and set-off the smoke alarm. If its coated with sauce, it will burn even faster. Same thing when I pan-sear steaks: I use a couple of frying pans. I oil shit up using olive oil that I pour into 2oz spray bottle.



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