"Because of differences in soils here, where silica and clay dominate, the wood produced tends to be very tight-grained, delivering subtle nuance and tight, compact structure," says Keeler..
Light charcoal and let burn until flames subside and coals glow bright red, about 25 minutes.. Pour Into Grill.Carefully pour charcoal into kettle grill, and let burn until coals are covered in a thin layer of ash, about 5 minutes.
If using a gas grill, heat all zones to high (450°F to 550°F)..Use a wok spatula to arrange coals in an even rectangular layer.Set grill grate in place, and set plancha on grate over bed of coals or gas flames.
Let plancha heat 10 minutes.. Prep Ingredients.Toss the vegetables and rub the meat with neutral oil.
Never add oil directly to the surface of the plancha (it may ignite).. Add Ingredients.
When plancha is very hot (water dropped on plancha will bead), use tongs to add ingredients to plancha in a single layer.. Sear.My CFO was like, "You are going to kill yourself if you don't reassess how you are doing this because you've just been running so hard and you are like a ball of energy, but even you can't just keep doing this.
Let's look at this differently.You're killing yourself.
The team is overwhelmed and overworked.We have to do something differently.".
(Editor: New Speakers)