If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Donw tips I can think of include leaving the skewers in until after the cook.You can shorten them though. Use tongs and a spatula to flip to help hold stuff in for the early flips. I was using the GrillGrate tool. I also wish I had done more than one layer of the capicola and cheese. The recipe called for 3 layers of different meats and I just did the one.
I ran medium-high heat and used my thermopen to probe for 135F in multiple spots before considering things done.
Comment