Last night, as an experiment I took a tri-tip roast and seared it directly on the brick floor of my wfo. After sizzling all sides I pulled it off to the front into the cool zone and waited for it to reach ideal internal temp.
And while the tri-tip was resting in foil for the next few minutes I cleared out the black 'stain' left on the oven floor by raking hot coals over it for a few minutes and after that cooked a pizza. Overall, the whole meal came out great.
I will definitely try sizzling meat on hot bricks again....
And while the tri-tip was resting in foil for the next few minutes I cleared out the black 'stain' left on the oven floor by raking hot coals over it for a few minutes and after that cooked a pizza. Overall, the whole meal came out great.
I will definitely try sizzling meat on hot bricks again....
