Something primeval

Couldn't we also take grill to be the interface between the meat and the flame? Stovetops use pots or pans or griddles, always on a flat heated surface. Grills suspend the meat on a thick mesh of bars, with direct exposure to the flame. I think that's what differentiaates grills and stoves - direct exposure to the flame.
 
Altron said:
Couldn't we also take grill to be the interface between the meat and the flame? Stovetops use pots or pans or griddles, always on a flat heated surface. Grills suspend the meat on a thick mesh of bars, with direct exposure to the flame. I think that's what differentiaates grills and stoves - direct exposure to the flame.
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*handonhip Here's a perfectly meaningless argument ruined by someone making sense.

:rofl:
 
Gonz said:
Many of the newer gas grilles have drip bars, removing that difference.
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Ok, how about this - A stove has a contained cooking area, a grill does not. With a pan or pot, things dripping off of the meat stay right there. With a grill, they drip between the bars and land on the flame or a drip bar.
 
Altron said:
Ok, how about this - A stove has a contained cooking area, a grill does not. With a pan or pot, things dripping off of the meat stay right there. With a grill, they drip between the bars and land on the flame or a drip bar.
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How about this. It's a grill if the heat is controlled by either vents, food height, or both. Otherwise it's a stovetop. :p
 
there should be a law against how good this
still sizzling char-broiled New York strip is tasting


doh there prolly is, the law of nature

prolly layin' down a fresh coat in my
left anterior descending and circumflex arteries

but oh Yum!
 
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