Anonymous ID: e7b5fa Dec. 8, 2018, 6:50 p.m. No.4221069   ๐Ÿ—„๏ธ.is ๐Ÿ”—kun   >>1121

>>4221019

I like your style. It definitely is doable, even though tricky with the high fat content.

You ever tried this method with a โ€˜coldโ€™ grate? You wonโ€™t get any grillmarks, but a great Maillard reaction on the whole piece of meat without bitter marks.