grilling

* takes forever. As in, if you're doing a steak, light the grill before even starting your rice. * isn't as hot as you think. You forget how easily, reliably, and quickly an oven can build up heat for you. Mostly because with a grill you're shoving your hands inches away from the flame, constantly. * season your grates.

notes from sensei: https://www.youtube.com/watch?v=B1ucS4E5dB4

• scale it
• portion it
• salt ahead
• surface moisture bad. dry it, salt it, let it sit 1 hour, up to a day, ahead. then you can dry it.
• more heat! hotter! gas grill tip: put foil over you grill grate to help preheat them. (we don't grill on the foil), throw it out at grill time. (charcoal should be fine though.)
• season grate. a lot. wipe it repeatedly. sensei says 8x.
• start flesh-side down. (this is unusual, apparently)
• sensei went for criss-cross gril marks. 3 minutes first axis, 1 minute for the second.
• flip. 2-3 minutes to get skin-side crispy.
• rest (skin side up) for 5 minutes.