Sister in law’s grad party is today so I made 20lbs of faux-shawarama chicken kebabs.y little vision kamado grill wasn’t gonna cut it so I fired up the camp chef ftg 600. They just barely fit.
Sister in law’s grad party is today so I made 20lbs of faux-shawarama chicken kebabs.y little vision kamado grill wasn’t gonna cut it so I fired up the camp chef ftg 600. They just barely fit.
Honestly you can do probably 90% of this on a stove with a griddle pan. I grabbed a big flat cast iron flat griddle and I use it for most of my indoor stove cooking or when I am only making a smaller meal. Yeah, its not a substitute for charcoal or a smoker but for most of your “grilled” meals, you can get 80-90% as good as proper grilled. Its my preferred way to do steaks full stop. Nothing gets a good crust on a steak like a reverse sear on ripping hot flat cast iron.
I can get a lot of the way there, I was mostly phrasing as praise for how good yours looked :)
My main limitation is the apartment’s cooking conundrum: Damned smoke alarms and insufficient fans to pull smoke. lol. I have a two-burner griddle, and even though I’m recently back on electric which sucks, it’s alright and I can do this sort of thing with modifications, yeah.
I guess that’s one reason I don’t do steak here, though. I don’t mind spending to let the pros with the equipment handle it. But pretty much anything else, ya can’t stop me :)