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Reviewed Dry Aged Chimney Porterhouse
Sep 5, 2011 in Food Network Community Toolbox on FoodNetwork.com
“This recipe makes no sense. The point of a top-side broiler is to simulate close cooking over a fire. Why not build the fire up rather than dropping ash on your food?
My steak wouldn't fit under my chimney starter, and after trimming it to fit I got some ash on it. Also, the bottom grate isn't the ideal place to put your food......”