I was going to fire up the grill again last night, but in the end decided to broil inside. The oven is something I’m familiar with, something I know. The grill requires concentration and timing; and I just didn’t feel like tackling it even though my dinner would have been great that way.
At the end of the day, I learned something and it had to do with tomatoes. And what I learned is that grilling and broiling are not the same.
Grilling is more work , at least at this point in my Weber career. But there is more flavor. The tomatoes I grilled a couple nights ago were charry and crunchy on the outside, flavorful on the inside. The ones I broiled tonight were merely soggy and burnt. The steak I grilled was also charry on the outside and medium-rare on the inside; the salmon I had tonight was primarily baked with a little crispiness on the top.
I’ve always thought one could grill in the oven, but last night I learned it isn’t the same. The good news is that this lesson encourages me to practice grilling more often while summer is in season.